Storm the Cassoulet

BLACK DOG QUAHOG CHOWDER

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INGREDIENTS:

2 ounces salt pork, rind removed (or bacon) & diced
2 cups diced onion
1 cup diced celery
3 cups diced red potatoes (keep skin on)
1 teaspoon dried thyme
1 teaspoon ground black pepper
4 cups shelled quahogs with juice (about 6 pounds in shell) – or sub 4 cans chopped clams
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 quarts whipping cream

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DIRECTIONS:

  1. Sauté salt pork or bacon in a large pot until translucent.
  2. Add the onions and celery and sauté for 5 minutes.
  3. Pour in about 1 1/2 cups of the juice from the quahogs (or clams) and add potatoes and seasonings. If using canned clams, purchase extra clam juice to supplement for needed juice.
  4. Simmer this mixture until potatoes are tender. This should take about 10 minutes.
  5. Melt the butter in a small saucepan. When it is bubbling, add the flour and cook for about 5 minutes, stirring often. This is called a roux, prounced “rue.”
  6. Roughly chop the quahogs, reserving any liquid (or just use fresh or canned chopped clams).
  7. When the potatoes are tender, add quahogs (or clams) to the large pot and simmer for 2 minutes.
  8. Stir in the roux and continue simmering for another 5 minutes, stirring frequently. This is your chowder base.
  9. In a separate saucepan, scald the cream by heating it until small bubble appear around the edges of the pan. Do not boil.
  10. Stir the hot scalded cream into the chowder base, mix together, and remove from heat.
  11. At The Black Dog, they serve this soup with a dollop of butter, accompanied by oyster crackers or crusty bread.
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New England Clam Chowder

 Ingredients

1 1/4 pound canned clams, minced, juices reserved

2-3 cups bottled clam juice

2 bacon slices, minced

1 onion, diced

2 tablespoons all-purpose flour

1 bay leaf

1/2 teaspoon thyme leaves, chopped

1 pound potatoes, peeled, diced

3 cups heavy cream or half and half

6 tablespoons dry sherry, or to taste

Salt, to taste

Freshly ground black pepper, to taste

Tabasco sauce, to taste

Worcestershire sauce, to taste

Oyster or saltine crackers, as needed

 Method

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books

 

 

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Beef Ramen Noodle Soup

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Ingredients:

2 tbsp olive oil
1 large onion, diced
3 medium carrots, peeled and sliced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup fresh chopped parsley, divided
3 cups beef stock
2 cups chicken stock
2 cups water
5 tbsp soy sauce
1-2 tsp sriracha
3 packages Ramen noodles, seasoning packet discarded
4 green onions, chopped
Sliced steak, recipe below
Soft boiled eggs, recipe below
Salt & Pepper, to taste

Method:
Heat the olive oil in dutch oven or other large soup pot over medium high heat. When the oil is hot, add the onion, carrots, and celery and cook for about 10 minutes until the vegetables are getting soft and the onions are translucent.  Add the garlic and parsley and cook for another minute.  Add the beef stock, chicken stock, water, soy sauce, and sriracha.  Season to taste with salt and pepper.  Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.  Add the Ramen noodles and cook for 3 minutes.  Serve the soup in bowl and top with green onions, remaining parsley, slices of steak, and soft boiled egg.

Steak Recipe:
Season steak with a mixture of garlic powder, onion powder, salt, pepper, and a tiny bit of ginger powder.  You can really use any blend of seasoning that you like to your tastes.  We used really thin cut (approx 1/2″) steaks and just seared in a skillet for a couple minutes on each side and then sliced thinly on a bias.  You could substitute the beef for chicken breast, pork loin, sausage, tofu, etc.

Soft Boiled Egg Recipe:
Bring 1/2″ of water to a boil in a small saucepan.  Add as many eggs as you desire, cover, and cook for 6 1/2 minutes exactly.  Run cold water over the eggs until you can handle them, then peel, and cut to serve.

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Easy Chicken Noodle Soup from a Leftover Roasted Chicken

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Ingredients:

 For the stock:

1 roasted chicken carcass, meat removed and reserved for the soup

1 tablespoon olive oil

3 quarts (12 cups) water

1 medium carrot, peeled and coarsely chopped

1 medium celery stalk, coarsely chopped

1/2 medium yellow onion, coarsely chopped

2 fresh thyme sprigs

1 bay leaf

1/2 teaspoon whole black peppercorns

For the soup:

2 medium carrots, peeled and medium dice

2 medium celery stalks, medium dice

1/2 medium yellow onion, medium dice

1 bag of chopped fresh spinach

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon finely chopped fresh thyme leaves

Freshly ground black pepper

1 cup dried egg noodles (about 2 ounces) (or pastene, orecchiette,rice, etc…..)

Directions:

 For the stock:

Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven; set aside.

Heat the oil in the pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occasionally, until lightly browned all over, about 8 minutes.

Add the remaining ingredients and stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer (do not let the stock come to a boil).

Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1 1/2 hours.

Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer (you should have about 6 cups). Discard the contents of the strainer. (At this point, the stock can be cooled to room temperature and refrigerated in a container with a tightfitting lid for up to 3 days or frozen for up to 1 month.)

 For the soup:

Bring the stock to a simmer over medium-high heat. Add the carrots, celery, onion, spinach, measured salt, and thyme, season with pepper, and stir to combine. Return to a simmer, reduce the heat to medium low, and simmer until the vegetables are tender, about 20 minutes.

Meanwhile, bring a medium saucepan of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions until al dente. Drain in a colander.

While the vegetables and noodles cook, shred the reserved chicken meat from the carcass into bite-size pieces. Reserve 1 1/2 cups for the soup; save the rest for another use.

When the vegetables are tender, add the drained noodles and shredded chicken, stir to combine, and return the soup to a simmer. Cook until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

 

 

 

 

 

 

 

 

 

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French Onion Soup

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Ingredients:

3 tablespoons unsalted butter, divided evenly into 3 pieces

6 large yellow onions, halfed and cut root to stem into 1/4″ thick slices

2 cloves garlic, chopped

salt

2 cups water, plus extra

1/2 cup dry sherry

1/3 cup dry red wine

4 cups low-sodium chicken broth

2 cups beef broth

6 sprigs fresh thyme, tied together with twine

1 bay leaf

black pepper

baguette slices cut 1/2″ thick (1 per bowl).

8oz shredded Gruyere cheese

Method:

Preheat the oven to 400F

Generously grease the inside of a large Dutch oven with nonstick cooking spray.

Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.

Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.

Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.

Remove the pot from the oven and place over medium-high heat.

Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.

Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).

Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.

Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).

Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.

Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.

Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.

Remove and discard the herbs from the soup, then season with salt and pepper to taste.

To serve, adjust oven to boiling.

Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).

Let cool 5 mintues before serving.

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Chicken Noodle Soup

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Ingredients:

3 quarts of homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

3 carrots, cut into 1/8-inch-thick rounds

Salt and freshly ground black pepper

8 ounces medium egg noodles

Cooked chicken meat, shredded (from Homemade Chicken Stock recipe)

1/4 cup chopped fresh dill, or 1 tablespoon dried dill

1/4 cup fresh flat-leaf parsley

Method:

Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

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Cannellini Bean Soup with Swiss Chard

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Ingredients:

2/3 cup onion, chopped…
1 medium carrot, chopped small
2 ribs celery, diced cup
2 cloves garlic, minced
2 tsp olive oil
3 cups vegetable broth
1 15-ounce can cannelini beans, drained
2 cups chopped Swiss chard
1/2 cup corn
1/3 cup macaroni, small shells, or orzo pasta
1 tsp Italian seasoning
Salt and pepper, to taste

Optional:  add linguica

Method:

In a large soup pot, sauté the onion, carrot, celery and garlic in olive oil for 2-3 minutes.

Add beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
Bring to a boil, and then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.

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Top of the Bay’s Red Chowder

chowder

INGREDIENTS:

6 strips bacon

2 large onions, diced

1 celery head, diced

1 tablespoon black pepper (or to taste)

1 tablespoon garlic powder

1 tablespoon dried basil

1 tablespoon dried oregano

2 gallons clam juice

1 28-ounce can tomato puree

1/2 gallon fresh chopped clams

2 sleeves Ritz Crackers, crushed

METHOD:

Dice and sauté the bacon strips until nearly cooked; add onions and celery to the bacon and continue to sauté until translucent.

Season with garlic, black pepper, basil and oregano. Add the clam juice and tomato puree and simmer.

When it starts to boil, add the chopped clams .

When the chowder comes to a second boil, add the two sleeves of crushed Ritz Crackers to thicken the chowder.

Makes 2 1/2 gallons.

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Sausage and White Bean Stew with Kale

 

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Ingredients:

1 pound great Northern beans, picked through*, soaked overnight in water, drained, and rinsed

8 – 9 cupshomemade chicken stock, unsalted chicken stock, or reduced-sodium chicken broth

Kosher salt and freshly ground black pepper

3 tablespoons PLUS 1 tsp. extra-virgin olive oil

2 cups diced onions (2 medium)

½ cupdiced celery (3 stalks)

½ cup peeled and diced carrots

1 ½ teaspoons finely chopped garlic (about 3 cloves); any green shoot removed before chopping

¼ teaspoon dried thyme, crushed

14 ½ ounce can whole peeled tomatoes, drained and crushed

1 bunch black kale or kale, washed and stemmed (about 8 cups)

1 pound smoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices

Method:

In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.

Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.

In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.

In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.

When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)

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White Lightning Chicken Chili

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Ingredients:

1 large sweet onion, diced

2 garlic cloves, minced

2 tablespoons olive oil

4 cups shredded cooked chicken

2 (14 1/2-oz.) cans chicken broth

2 (4.5-oz.) cans chopped green chiles

1 (1.25-oz.) package white chicken chili seasoning mix

3 (16-oz.) cans navy beans

Toppings:

Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

 Method:

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

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