Stews & Soups
Oyster Stew
Tomato Fennel & Potato Stew
Tuscan Sausage & Bean Soup With Boboli Side
Velvet Corn Soup With Crab Meat
Skillet Beef "Stew" & Noodles
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Oyster Stew
Serving Size: 4
1 cup Milk
1 cup Light cream
1 pint Shucked oysters (do not drain)
2 tb Butter or margarine
1/4 tsp Salt
1/4 tsp Celery salt
1 pinch Pepper
1 pinch Paprika
HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third sauce-pan, add the oysters and butter, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot with oyster crackers.
This is based on the oyster stew at New York's famous Grand Central Oyster Bar.
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Tomato Fennel & Potato Stew
Serving Size: 6
1 1/2lb Potatoes - red or yellow-fleshed
2 Fennel bulbs
1 lb Ripe tomatoes--peeled and seeded, juice reserved OR 2 cups Whole canned tomatoes
Salt
4 tb Virgin olive oil
1 lg Leek--white part only, finely diced
1 lg Yellow onion--cut into wedges 1/2" thick
2 Garlic cloves--minced
1 tsp Herbes de Provence
3 pinch Saffron threads
1 large Strip orange zest (2" long)
2 Bay leaves
1 cup Dry white wine
2 tb Chopped parsley
12 Nicoise olives, pitted OR Gaeta or oil-cured black olives, pitted
PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek,onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done.
Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise.
This one sounded good, but I probably wouldn't make it . . . seems like something I would order dining out.
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Tuscan Sausage & Bean Soup With Boboli Side
Serving Size: 6
1 1/4 cup Dried great northern beans soaked overnight
4 cups Cold water
14 1/2oz Canned tomatoes whole, Italian-style
14 1/2 oz Beef broth, canned--low salt
2 cups Sliced zucchini or crookneck squash
3/4lb Ground turkey Italian Sausage, sliced
1/2 cup Chopped onion
1/3 cup Dry red wine--or water
1 Clove minced garlic
1/2 tsp Dried Italian seasoning--crushed
5 oz Frozen chopped spinach
Grated Parmesan cheese
ITALIAN BREAD
1 lg Boboli Italian bread shell
1 1/2 tb Virgin olive oil
Garlic powder--to taste
Dried rosemary or basil--crushed
The night before: Rinse beans. Soak beans in 4-5 cups water in a covered pot. Combine undrained tomatoes, beef broth, squash, sausage, onion, wine (or water), garlic and herbs in the crockery container; cover and chill overnight.
In the morning: Place spinach in a bowl, covered, and let thaw in the refrigerator. Drain beans and rinse thoroughly. Sort and discard debris. Add beans to tomato mixture. Cook the beans,covered, on high-heat setting for 6 to 8 hours or low-heat setting for 11 to 12 hours, or till beans are tender.
To serve, squeeze excess liquid from spinach. Stir spinach into soup. Heat while making boboli. Ladle soup into bowl. Sprinkle with Parmesan.
ITALIAN BREAD ON THE SIDE--400°F / 200°C (Generously) brush the top of a large Boboli with a mixture of olive oil, garlic power and dried rosemary and/or basil. Bake about 10 minutes until golden
brown. Cut into wedges and serve warm.
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Velvet Corn Soup With Crab Meat
Serving Size: 6
1 cup Crabmeat
1 Slice ginger, minced
2 tsp Cornstarch
1 tb Sherry
6 cup Chicken broth
2 cup Sweet corn, cream style
2 Eggs, separated yolks lightly beaten,whites stiffly beaten
1/4 tsp Salt
1/4 tsp Pepper
- Marinate the crab meat in the ginger, sherry, and cornstarch.
- Heat the chicken stock. Add the corn and bring to boil.
- Add the crabmeat mixture and again bring to a boil.
- Turn heat down and gently stir in the egg yolks, then fold in the egg whites.
- Garnish with chopped parsley.
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Skillet Beef "Stew" & Noodles
Serves: 4
Total Time: 30 minutes
1/2 12-ounce package egg noodles
salt
1 1-pound beef flank steak
3 medium-size carrots
2 medium-size onions
1 10-ounce package mushrooms
2 tablespoons soy sauce
1 tablespoon catsup
1 1/2 teaspoons cornstarch
salad or olive oil
- In saucepot, prepare egg noodles as label directs, using 1 teaspoon salt in water.
- Meanwhile, with sharp knife, trim any fat from flank steak. Cut flank steak into 1 1/2-inch chunks. Thinly slice carrots and onions. Cut each mushroom in half.
- In medium bowl, combine soy sauce, catchup, cornstarch, and 1/2 teaspoon salt. Add flank steak pieces and stir mixture gently until meat pieces are well coated.
- In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot salad or olive oil, cook carrots and onions until tender-crisp and lightly browned; with slotted spoon, remove to another bowl. In same skillet over high heat, in 2 more teaspoons hot salad or olive oil, cook mushrooms until tender and liquid evaporates; remove to bowl with carrots and onions.
- In same skillet, in 1 more tablespoon hot salad or olive oil, cook flank steak mixture about 3 minutes for rare. Gently stir in cooked vegetables and 1/2 cup water; heat mixture through, stirring occasionally.
- To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank steak mixture next to noodles.
