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Saturday Soup
Friends,
I entertain guests on Saturdays where we play board games and such. I used to order pizza or fried chicken or whatever to feed everyone. But, as you can imagine, greasy food and board games don't mix. So I started cooking for everyone. All of my Saturday dishes are things you can eat from a bowl. Bowls have small footprints, so there is room on the game table for them, and you don't actually touch any of the food, preventing greasy fingers from touching my games. I'm looking for new recipe ideas and would really appreciate your input. Here is my current repertoi Chicken Soup Chile (or is it Chili?) "Vegetarian" Beef Stew Cabbage and Sausage Soup Clam Chowder Minestrone Jambalaya Beef and Noodles I have a 7qt slow cooker, a 12qt stainless steel stock pot, and a cast iron Dutch oven. I'm not sure what the capacity of the Dutch oven is, but is the regular size offered by Lodge. I don't really care for the Dutch oven simply because it's so small (I cook LOTS of food). The only thing I cook in it is the jambalaya. My prerequisites are that I have to be able to cook it in one of those vessels, I have to be able to make it in six hours or less (I know, six hours is really pushing it for the chicken soup and "vegetarian" beef stew), and it has to feed at least 1,200 pounds of inebriated men. Oh yeah, you have to be able to eat if from a bowl, and I'm usually pretty drunk come serving time, so little or no post cooking prep work. Though I don't follow recipes much myself, I'll be happy to do the best I can to provide ingredient lists and instructions for any of the above if anyone is interested. Thanks, b. |
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> wrote in message ups.com... > > Here is my current repertoi > > Chicken Soup > Chile (or is it Chili?) > "Vegetarian" Beef Stew > Cabbage and Sausage Soup > Clam Chowder > Minestrone > Jambalaya > Beef and Noodles That all sounds pretty good. My husband loves Brunswick Stew. Take a stewing chicken or whatever parts you like, cover w/ water in the stockpot, and cook. When done, remove the chicken, skim stock if necessary. Add some cut up potatoes, green beens or lima beans, carrots, corn (frozen is fine), a can of diced tomatoes and some okra (frozen is fine). Don't skip the okra. Add some salt, lots of pepper, and a teaspoon of sugar, plus whatever herbs you like. Simmer for a few hours (oh yes, of course, shred the chicken and add the meat!) til the veggies are cooked and the stew has thickened from the okra. (Hmm, I'll have to make this!!) Another good soup is Corn and Wild Rice Soup with Smoked Sausage on epicurious.com (enter that title in the search box). I double the amount of sausage in the recipe. Naughty, but good. Chris |
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In article <6Md1f.8689$Ll2.2965@trnddc04>,
"Chris" > wrote: > > wrote in message > ups.com... > > > > Here is my current repertoi > > > > Chicken Soup > > Chile (or is it Chili?) > > "Vegetarian" Beef Stew > > Cabbage and Sausage Soup > > Clam Chowder > > Minestrone > > Jambalaya > > Beef and Noodles > > That all sounds pretty good. My husband loves Brunswick Stew. Take a > stewing chicken or whatever parts you like, cover w/ water in the > stockpot, and cook. When done, remove the chicken, skim stock if > necessary. Add some cut up potatoes, green beens or lima beans, > carrots, corn (frozen is fine), a can of diced tomatoes and some okra > (frozen is fine). Don't skip the okra. Add some salt, lots of pepper, > and a teaspoon of sugar, plus whatever herbs you like. Simmer for a few > hours (oh yes, of course, shred the chicken and add the meat!) til the > veggies are cooked and the stew has thickened from the okra. (Hmm, I'll > have to make this!!) > > Another good soup is Corn and Wild Rice Soup with Smoked Sausage on > epicurious.com (enter that title in the search box). I double the > amount of sausage in the recipe. Naughty, but good. > > Chris > > Tomato basil soup. French onion soup. Chicken egg drop soup. -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Chris wrote: > > That all sounds pretty good. My husband loves Brunswick Stew. Take a > stewing chicken or whatever parts you like,.... [snip] I thought Brunswick Stew was made with squirrel? -aem |
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In article <6Md1f.8689$Ll2.2965@trnddc04>,
"Chris" > wrote: > > wrote in message > ups.com... > > > > Here is my current repertoi > > > > Chicken Soup > > Chile (or is it Chili?) > > "Vegetarian" Beef Stew > > Cabbage and Sausage Soup > > Clam Chowder > > Minestrone > > Jambalaya > > Beef and Noodles > Potato cheese soup Corn chowder French Onion Lentil Oh, I love fall and winter as we eat soup often. marcella |
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"aem" > wrote in message oups.com... > > Chris wrote: >> >> That all sounds pretty good. My husband loves Brunswick Stew. Take >> a >> stewing chicken or whatever parts you like,.... [snip] > > I thought Brunswick Stew was made with squirrel? -aem > You're right, originally, it was. I can never seem to catch a squirrel when I need it, though, so I substitute chicken. Chris |
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> wrote in message ups.com... > Friends, <Snip> > Here is my current repertoi > > Chicken Soup > Chile (or is it Chili?) > "Vegetarian" Beef Stew > Cabbage and Sausage Soup > Clam Chowder > Minestrone > Jambalaya > Beef and Noodles Sweet-and-Sour Cabbage Soup The Author says: This recipe comes from cookbook author Lisa Yockelson's late mother, Irene. "My mother always used-top rib and plain water, although I enrich the soup with a mixture of beef broth and water. I think it makes a more well-rounded, full bodied soup." Lisa remembers eating the soup throughout the year and especially at Hanukkah." -- Ingredients 2 pounds top rib (flat brisket) 1 quart light beef broth 1 quart water 2 onions, diced 3 cups tinned tomatoes, finely chopped, with their juice 1 cup tomato sauce 2 pounds cabbage, coarsely shredded or very thinly sliced 1 teaspoon sour salt 1/2 teaspoon freshly ground black pepper, or to taste 2 tablespoons sugar 3 tablespoons golden raisins Instructions Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar. Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary. Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread. Yield: 8 servings The Famous Senate Restaurant Bean Soup Recipe 2 pounds dried navy beans four quarts hot water 1 1/2 pounds smoked ham hocks 1 onion, chopped 2 tablespoons butter salt and pepper to taste Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.\ Shabu Shabu Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water. On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a type of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set. On your table you should have: (for 4 people) Ingredients: 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) 8 shiitake mushrooms 1/2 lb enoki mushrooms 1/2 lb shimeji mushrooms 1/2 lb shirataki 1 lb chinese cabbage 1/2 lb watercress, to substitute for spring chrysanthemum leaves 1 lb tofu, cut in 1 in. cubes, pressed and drained any other ingredients you want to use Dipping sauce: In a small bowl, you should have 2 parts soy sauce and 1 part lemon juice, as a dipping sauce. Simply take one of the items, swish it around in the hot water from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice. Copyright (c) Ken Iisaka. May be distributed freely provided this copyright notice When all the vegetables are done (cooked and eaten) the broth left is a great soup. Dimitri |
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On 6 Oct 2005 02:25:44 -0700, wrote:
> Chile The pepper? http://www.chilepepper.com/ > (or is it Chili?) The meal? http://fp.enter.net/~rburk/chili/chili.htm |
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On Thu, 06 Oct 2005 23:40:17 -0700, sf >
wrote: >On 6 Oct 2005 02:25:44 -0700, wrote: > >> Chile >The pepper? >http://www.chilepepper.com/ > >> (or is it Chili?) >The meal? >http://fp.enter.net/~rburk/chili/chili.htm As I said, it depends on what country you're from. No use quoting websites, better to quote dictionaries! I had this "discussion" with Sheldon in an earlier lifetime. He insisted I was illiterate by saying my country talks about healthy foods rather than healthful foods. I stick by our local sayings. In the same way that Americans talk about lucking out" when they mean being lucky, whereas to me, lucking out means the opposite, being unlucky. Different strokes for differnt folks. You cannot force your culture on others. |
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Chris wrote: > > wrote in message > ups.com... > > > > Here is my current repertoi > > > > Chicken Soup > > Chile (or is it Chili?) > > "Vegetarian" Beef Stew > > Cabbage and Sausage Soup > > Clam Chowder > > Minestrone > > Jambalaya > > Beef and Noodles > > That all sounds pretty good. My husband loves Brunswick Stew. Take a > stewing chicken or whatever parts you like, cover w/ water in the > stockpot, and cook. When done, remove the chicken, skim stock if > necessary. Add some cut up potatoes, green beens or lima beans, > carrots, corn (frozen is fine), a can of diced tomatoes and some okra > (frozen is fine). Don't skip the okra. Add some salt, lots of pepper, > and a teaspoon of sugar, plus whatever herbs you like. Simmer for a few > hours (oh yes, of course, shred the chicken and add the meat!) til the > veggies are cooked and the stew has thickened from the okra. (Hmm, I'll > have to make this!!) > > Chris That sounds really good. Or did, until I got to the okra. No problem, I'll just skip the okra. > Don't skip the okra. oh. Well, it's been about 20 years since I had the stuff. Maybe my palate has matured. Your instructions include > Take a > stewing chicken or whatever parts you like, cover w/ water in the > stockpot, and cook. When done... When is done? When I make stock for my soup, I have to take the chicken out at about 30-45 minutes or the meat falls off the bone and falls apart and is very difficult to seperate from all the other stuff. (I, of course, remove the chicken from the bones myself and put the bones back in the stockpot.) Do I do something similar here? Can I just make stock like I'm used to and use that? thanks, b. |
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Marcella Peek wrote: > In article <6Md1f.8689$Ll2.2965@trnddc04>, > "Chris" > wrote: > > > > wrote in message > > ups.com... > > > > > > Here is my current repertoi > > > > > > Chicken Soup > > > Chile (or is it Chili?) > > > "Vegetarian" Beef Stew > > > Cabbage and Sausage Soup > > > Clam Chowder > > > Minestrone > > > Jambalaya > > > Beef and Noodles > > > Potato cheese soup > Corn chowder > French Onion > Lentil > > Oh, I love fall and winter as we eat soup often. > > marcella Of course. How could I have forgotten one of my childhood favorites. Lentils. thanks, b. |
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Dimitri wrote: > > wrote in message > ups.com... > > Friends, > > <Snip> > > > Here is my current repertoi > > > > Chicken Soup > > Chile (or is it Chili?) > > "Vegetarian" Beef Stew > > Cabbage and Sausage Soup > > Clam Chowder > > Minestrone > > Jambalaya > > Beef and Noodles > > Sweet-and-Sour Cabbage Soup > > The Author says: This recipe comes from cookbook author Lisa Yockelson's late > mother, Irene. "My mother always used-top rib and plain water, although I enrich > the soup with a mixture of beef broth and water. I think it makes a more > well-rounded, full bodied soup." Lisa remembers eating the soup throughout the > year and especially at Hanukkah." -- > > > Ingredients > 2 pounds top rib (flat brisket) > 1 quart light beef broth > 1 quart water > 2 onions, diced > 3 cups tinned tomatoes, finely chopped, with their juice > 1 cup tomato sauce > 2 pounds cabbage, coarsely shredded or very thinly sliced > 1 teaspoon sour salt > 1/2 teaspoon freshly ground black pepper, or to taste > 2 tablespoons sugar > 3 tablespoons golden raisins > > Instructions > Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to > a boil over moderate heat and skim off the gray residue for 5 minutes, or until > every last bit of residue has been cleaned off the top. Add the onions, > tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar. > Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the > meat is very tender. Stir in the raisins, set the lid to the pot slightly askew, > and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and > pepper as necessary. > Serve the soup with boiled potatoes, a side of meat accompanied by a good strong > horseradish, and dark bread. > Yield: 8 servings > This sounds very interesting. What is sour salt? > > The Famous Senate Restaurant Bean Soup Recipe > > 2 pounds dried navy beans > four quarts hot water > 1 1/2 pounds smoked ham hocks > 1 onion, chopped > 2 tablespoons butter > salt and pepper to taste > Wash the navy beans and run hot water through them until they are slightly > whitened. Place beans into pot with hot water. Add ham hocks and simmer > approximately three hours in a covered pot, stirring occasionally. Remove ham > hocks and set aside to cool. Dice meat and return to soup. Lightly brown the > onion in butter. Add to soup. Before serving, bring to a boil and season with > salt and pepper. Serves 8.\ > This is one that I forgot to put on my list. Though I didn't know it was called "The Famous Senate Restaurant Bean Soup Recipe". I use ham shanks instead of hocks. The hocks where I'm from just don't have meat on them anymore. I also add grated carrot. > > Shabu Shabu > > Shabu-shabu means "swish-swish," referring to the swishing action when you cook > a very thin slice of beef in hot water. > On a portable range, place a medium-sized pot (1/2 gallon should do). Place a > couple of slices of kombu (a type of kelp) and cover with cold water. Gently > bring the water to a boil and remove the kombu just before it actually starts to > boil. When the water is boiling very, very gently, you're set. > On your table you should have: (for 4 people) > > Ingredients: > 1 lb very thinly sliced beef (sirloin), preferably grain-fed. > Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) > 8 shiitake mushrooms > 1/2 lb enoki mushrooms > 1/2 lb shimeji mushrooms > 1/2 lb shirataki > 1 lb chinese cabbage > 1/2 lb watercress, to substitute for spring chrysanthemum leaves > 1 lb tofu, cut in 1 in. cubes, pressed and drained > any other ingredients you want to use > > Dipping sauce: > In a small bowl, you should have 2 parts soy sauce and 1 part lemon juice, as a > dipping sauce. > Simply take one of the items, swish it around in the hot water from a few > seconds for beef to a few minutes for vegetables. Serve with hot steamed rice. > Copyright (c) Ken Iisaka. May be distributed freely provided this copyright > notice > > When all the vegetables are done (cooked and eaten) the broth left is a great > soup. > > Dimitri |
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> wrote in message oups.com... > > Chris wrote: >> > > That sounds really good. Or did, until I got to the okra. No problem, > I'll just skip the okra. > >> Don't skip the okra. > > oh. > > Well, it's been about 20 years since I had the stuff. Maybe my palate > has matured. :-) I'm not a huge okra fan, but I use it in this w/ no problems. You cook this so long (and it's in slices, and there's so much other stuff), that you don't really notice the okra as being okra. It gives texture to the final dish, but it's not just okra slime. It's just a little thicker with little shreds of chicken. More than a soup. I guess you could thicken it with something else, but then you'd have two reasons why it's not really Brunswick stew (that and the lack o' squirrel!). Your call. > > When is done? When I make stock for my soup, I have to take the > chicken > out at about 30-45 minutes or the meat falls off the bone and falls > apart and is very difficult to seperate from all the other stuff. (I, > of course, remove the chicken from the bones myself and put the bones > back in the stockpot.) > > Do I do something similar here? Can I just make stock like I'm used to > and use that? Sure, I guess so. If you're going to cook the meat til it falls off the bone, then I'd hold it back for a while before adding it to the veggies. The veggies do take a while. You don't want completely overcooked chicken. But you want the chicken to cook w/ everything a while because that's when you get those little shreds floating around. |
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Kathy in NZ wrote: > On 6 Oct 2005 02:25:44 -0700, wrote: > > >Friends, > > > >I entertain guests on Saturdays where we play board games and such. I > >used to order pizza or fried chicken or whatever to feed everyone. But, > >as you can imagine, greasy food and board games don't mix. So I > >started cooking for everyone. > > > > > >Chile (or is it Chili?) > > Chili or chilli (depending on your country of origin, unless your > chili is from Chile > > >and it has to feed at least 1,200 pounds of inebriated men. > > 1200 lbs divided by? 6-7 inebriated men who want filling but not > gourmet? 6-7? I wish! Maybe in high school. Try 5-6  and who said "not gourmet"? > > Thinking of bowl food that looks after itself and doesn't take a lot > of effort ...... That's the ticket > > any kind of curry with rice > stew with rice > soups that are rich with ingredients, and filling, a meal in > themselves. > > I make the following dishes and can give you the recipes if you wish > * chorizo and barley soup (my own invention though others may have > similar ones The only chorizo I can find in these parts is the mexican variety, and I wouldn't eat that stuff with Martha Stewart's mouth. I'd like the recipe though. Maybe I can find the spanish stuff at Whole Foods or Trader Joe's. > *chicken and mushroom soup > *cream of mussel soup, made in advance and reheated, tasty and filling This sound great. Recipe please > * mulligatawny soup (which I got from this newsgroup years ago from > Charlie Clifford -- is he still around? I have no idea what this is. > * Chicken and sweetcorn soup (like in Chinese restaurants) > * a mild chicken curry, suitable for young children and a favourite > comfort food > Curry? In a soup? This I've gotta try > Kathy Thanks, b. |
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> wrote in message oups.com... <snip> > This sounds very interesting. What is sour salt? citric acid [SIHT-rihk] A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the FERMENTATION of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt ) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as BORSCHT. See also SALT. Most gracedry stores stock it - the question is where. Just ask. <snip> > This is one that I forgot to put on my list. Though I didn't know it > was called "The Famous Senate Restaurant Bean Soup Recipe". I use ham > shanks instead of hocks. The hocks where I'm from just don't have meat > on them anymore. I also add grated carrot. This is the recipe served in the US Senate Dining Room. It is listed on the government site along with pgotos and the history of the soup. http://www.senate.gov/reference/refe.../bean_soup.htm The recipe is AMAZING - make it exactly the first time. Dimitri |
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