I made this soup to utilize the chicken broth which was a byproduct of the previous recipe. Potatoes, orange bell pepper, aromatics, and carrots were added to make a delicately flavored and hearty broth. Enjoy with toasted bread and an optional spoonful of sour cream.
Ingredients 5-6 cups chicken broth 1-1.5 tablespoons salt 1/4 cup sugar 1.5 cups celery 3 cups cubed potatoes 1 cup cubed carrots 1 cup chopped onion 3-4 cloves garlic 1 teaspoon oregano 1 teaspoon parsley 1/4 cup olive oil 1 teaspoon pepper Optional* 2 tablespoons sour cream Add olive oil to pan, brown onions, celery, herbs, sugar with the olive oil over medium heat for 5-8 minutes. Add to pot with all remaining ingredients and boil for 10-15 minutes until potatoes are tender. Serve with a dollop of sour cream.
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This is a traditional Lithuanian dish which V made for our lunch yesterday. They are called Cepilinai after their "Zepplin" shape. Zepplins were blimps used in WW2 and after. Though the process to make this dish is lengthy, the results are hearty and delicious potato and meat dumplings. Allow 1 hour to complete this meal.
Potato 3 large peeled potatoes for grating 1 large potato for boiling Meat 1 cup ground meat of your choice( or simple cheese if you prefer a vegetarian version) 1/2 teaspoon salt 1/4 teaspoon ground thyme 2 tablespoons chopped parsley 1 egg Mushroom Sauce 1 cup chopped mushrooms 1/2 cup chopped onions 1/4 teaspoon black pepper 1/4 teaspoon salt 1 tablespoon olive oil Sour Cream 1/2 cup sour cream To begin, shred (not grate) the 3 large potatoes into a mixing bowl. Add the pulp to a cheesecloth and squeeze out all excess moisture into a cup. Return to mixing bowl. In a large pan over medium heat, boil 1 potato until tender. Remove and mash with the grated potato pulp in the mixing bowl. To the potato mixture, add the starch from the bottom of the cup (into which the potato juice had been squeezed) to the potatoes.In a separate bowl, combine all ingredients for the meat mixture. To form the Cepelinai, take 1 tablespoon of meat and fold it into a pocket of 3-4 tablespoons of the potato mixture, sealing well. Continue to form Cepelinai until all ingredients are used up. Take a moment to make the mushroom sauce, add all ingredients to a pan over medium heat and cook until tender, 5-8 minutes. Set aside To cook, add formed Cepelinai to a large pot of simmering water, and cook for 20-25 minutes. Remove from boiling water and serve hot with mushroom sauce and sour cream. V and I returned from a bone-chilling weekend camping trip, yesterday afternoon. We traveled to the beautiful South Llano River State Park, and spent a 10 degree evening in a back-country site. When we arrived home, I found this dish to be the perfect dinner, and "thank you" to V for spending 10 hours in a car, and one sleepless night in a tent. I served this dish with a side of mashed sweet potatoes and a glass of hard cider.
Cream Sauce 4 cloves minced garlic 1/2 cup onion 2 cups slices smoked beef sausage 2 cups pressed, thawed spinach 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon rosemary 1 tablespoon sugar 2.5 cups milk 1 tablespoon olive oil 2 tablespoons gluten free flour Pasta cook 3-4 servings of Linguine pasta according to package direction *use rice or corn pasta for a gluten free option To make the cream sauce, heat a pan over medium heat, add garlic, olive oil, sausage, rosemary, onion, salt, pepper, and sugar . Let simmer for 5-8 minutes until any fat in the sausage renders out, and the onions are caramelized. Add the milk, spinach, and whisk in the flour. Let cook, while stirring constantly for 3-5 minutes until thickened . Serve hot over pasta. In celebration of the arrival of beautiful handmade pottery from my Mother, and a day of "playing hooky" from school, I decided to make Gumbo! This particular gumbo is begun with a rich roux into which a liberal amount of garlic and smoked chipotle pepper powder is added. Fresh Gulf Shrimp and local beef sausage are then simmered in a sofrito, and added to the roux before the dish is served.
* Sofrito is often used in Spanish, Portuguese, and Latin American cuisine and is a blend of aromatics, usually with onions tomatoes, and red peppers. Roux 1/2 cup flour 8 cloves garlic, chopped 1 tablespoon chipotle pepper powder 1 tablespoon Jamaican Jerk Rub 1/2 cup oil (coconut is my favorite) 1-2 tablespoons salt 1.5 tablespoons sugar 2-3 cups water Sofrito 2 tablespoons oil (coconut) 1 teaspoon salt 1.5 cups chopped red pepper 1 cup chopped onion 1.5 cups chopped fresh, firm tomatoes 1/2 cup chopped parsley Meat 2 cups peeled shrimp (local if possible) 1 cup sliced sausage of choice (Andouille is a classic) Rice Cook White Jasmine Rice according to package instructions. Garnish lemon wedges parsley In a Dutch oven or large pot, begin the roux. It is important to cook over a medium to low heat so as not to scorch the flour to the bottom of the pot. First, add the oil, then the flour, stirring constantly with a wooden spoon. Stir continuously until the mixture begins to toast and smell nutty, then add the spice, garlic, salt, and lastly sugar. After approximately 9 minutes of stirring, add the water, until the roux has reached a desired consistency. Set aside. Begin cooking rice according to package directions. To begin the sofrito, heat the oil in a large pan over medium heat. Add vegetables and let cook 8-10 minutes, (the idea is a melding of flavors, so don't expect the veg to come out al dente). Finally, add the shrimp and sausage and parsley and cook for 5-7 minutes until the shrimp is very nearly cooked. Add mixture to roux to complete cooking. To plate, oil a measuring cup, and pack in the warm rice, then turn onto the serving platter. Scoop out the gumbo and pour alongside or over rice. Sprinkle with fresh parsley and serve with lemon wedges. In the handily numbered beef carcass above, you'll see number 11, the shank. This dish wasn't cooked with any ordinary beef shank though; this was a grass-fed, Corpus-Christi, TX, organic beef shank obtained from the farmer's market! Once I got settling in the kitchen I embraced a very traditional method of preparation. I heated a Dutch Oven, added aromatics and the bone-in-shank and 3 cups of wine and let it braise "low and slow" for 3 hours. The resulting broth is rich and muddled with the 96% fat marrow. This shouldn't dissuade you from enjoying however; as it contains myeloid and lymphoid stem cells to boost immunity, as well as collagen to improve digestive and skin health.
Broth 3 cups red wine 8 cloves garlic, whole 2 teaspoons salt 1 tablespoon sugar 1 cup onion, roughly chopped 1/4 cup cilantro or parsley leaves 1 tablespoon mustard 1/2 teaspoon cracked black pepper approximately 1 lb. beef shank Vegetables 2 cups potatoes chopped 2 cups carrot 1.5 cups celery First, preheat the oven to 300 degrees. To a lidded Dutch Oven, add all broth ingredients and place in oven. Let cook for 2.5 hours, then add vegetables. Leave in oven until ready to serve. This dish is ideally accompanied by french bread and a vinaigrette dressed green salad. V took my bike this morning...and with it, my mode of transportation to the grocery store. I'm kinda bummed, but kinda not. I inevitably end up buying 30-40 Ibs. of cabbage, coconut milk, milk, butter, potatoes, and meat. Then I bike 4 miles home. In the end, my forearms are numb from the backpack straps cutting into my shoulders and (because I live in TX) , I'm hot as hell. In conclusion; I stayed home, and now have limited ingredients, but more time to fiddle. I decide on Velvet Beef. The beauty of this preparation is that it traps all the natural moisture in the meat. Usually, when you pan sear meat, the moisture runs out instantly and steams the food; ruining the possibility of a crust. In contrast, velvet meat is dry from the flour, so when it hits the pan, it is allowed to caramelize and brown, thus sealing the juices inside. I bought the cheapest cut at the store 3 days ago; a London Broil. 2 Ibs. for $10.00. V and I will have it with dinner, with some take on Alfredo. For now though, I prepare this tender and very rich element.
1 Ib. London Broil 1/2 cup of flour ( or any type of starch ) 1/4 cup of ghee or coconut oil Slice the beef against the grain into roughly 1/2 inch-1 inch slices. A variety of thickness is actually a good thing, it makes each piece a mix of crispy and thin, and rare/lush thick portions. Coat each piece liberally with flour, and set aside for 5-10 minutes. Heat the oil in a shallow fry pan until a dust of flour crackles. Flour the beef a second time. Add beef pieces to the pan, no more than 3 at a time. Sear for no longer than 1 minute on each side. Set aside and complete the process with all the beef. Let beef rest at least 5 minutes before slicing. |
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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