New England Clam Chowder
There are almost as many ways to make clam chowder as there are cooks in New England. Here's one that insists on salt pork for "true" flavor.
¼lbsalt pork, diced 3eaonions, peeled and chopped 1½qtclam stock 2C water 6eapotatoes, peeled and cubed 1t chopped thyme 2C half-and-half 2C shucked clams, coarsely chopped Salt & pepper to tasteFry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add stock, water, potatoes, and thyme. Simmer, partially covered, 15 minutes or until potatoes are just tender. Add half-and-half, clams, and reserved salt pork. Heat slowly. Do not boil.
Time:Preparation 20 minutes, Start to Finish Time: 45 minutes
Preparation 20 minutes, Start to Finish Time: 45 minutesYield:6-8 servings
6-8 servingsBlack Bean Soup # 1
Step A 1lbdried black beans
1lbdried black beans 2qtwater2/3C olive oilStep B 6 cloves garlic peeled
6 cloves garlic peeled 2 onions peeled, finely chopped 6 sweet chili peppers seededStep C 2t salt
2t salt ¼t oregano crushed 2T sugar 2 bay leaves ¼t ground cuminStep D 2T dry wine
2T dry wine 1½T vinegarStep E ½C chopped onions
½C chopped onionsPick over beans discarding any shriveled ones or foreign particles. Wash well and soak overnight in water, to cover generously. Drain beans, rinse in fresh water, and drain again. Place in a kettle with water included in A. Bring rapidly to a boil. Reduce heat to moderate, cover, and cook about 45 min.
In a skillet heat 2/3 c olive oil and sauté over low heat rest of ingredients included in B for 10 min stirring occasionally.
Add to skillet, 1 drained c of the boiled black beans and mash thoroughly with rest of the ingredients in the skillet. Add this mixture to the kettle, together with ingredients included in C. Cover, and simmer for 1 hour at moderate heat.
Add ingredients included in D, cover and cook over low heat for 1 hour. Uncover and cook until sauce thickens to taste. Add more salt now, if needed.
Serve individually in cup bowls or soup plates and sprinkle with chopped onions.
Serves: 8
Keys: Puerto Rican, vegetables
Cream of Tomato Soup
1qttomatoes1/8t pepper 10T minced onion ¼t celery seed ½t salt1/8t sodaPlace above ingredients (except soda) in a blender and lightly blend, then microwave for 5 minutes then add soda.
4T butter 4T flour 1t salt1/8t pepper 1t grated onion d paprika 2C milkIn a double boiler, melt butter, then add flour, salt, pepper, onion, paprika and blend. Add milk and tomato mixture and 1/2 cup water. Cook 25 minutes, stirring constantly until soup thickens.
Serves: 6
Keys: soup
Dutch Pea Soup
2C split peas3qtcold water1 ham bone 1C diced ham1C bacon squares1 kebasa, sliced4 sausages, sliced1lbpotatoes, diced4 carrots, sliced or diced3T salt1 celeriac1 bunch celery green2 leeks2 onions1d saltWash the peas and soak for 12 hours (unless hey are quick cooking peas). Cook in this liquid the ham bone, ham, kebasa, sausages and the bacon for one hour. Add the sliced potatoes, salt, diced celeriac, cut up leeks and celery and cook until everything is done and the soup is smooth and thick. The longer the soup simmers the better the taste. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut next day.
Keys: soup, Dutch
Golden Cream of Potato Soup
6C peeled and cubed potatoes 2C water 1C sliced celery 1C sliced carrots ½C chopped onion 2t Parsley flakes 2 chicken bouillon cubes 1t salt ½t pepper 3C milk divided ¼C flour 8ozsour cream (optional) Add bacon pieces or bits Combine first 9 ingredients in a good-sized pot, and bring to boil. Cover and simmer 8-10
minutes until vegetables are tender. Gradually stir ¼ cup milk into flour making a smooth paste.
Stir into soup. Add remaining 2 ¾ cups milk and cheese. Cook over medium heat until soup is
thickened.
Keys: soup
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Soups
Black Bean Soup # 2
2C chopped onions 1C chopped celery 1C chopped carrots 1C chopped green bell peppers 2T finely chopped seeded jalapeños 2t minced fresh ginger 1T olive oil 1/3C minced garlic 2t ground cumin ¼t ground cinnamon 1lbdried black beans, picked over and rinsed 12C water 1/3C chopped cilantro stems and leaves ½eaorange, unpeeled 1T salt 1½t Red Pepper SauceCombine the onions, celery, carrots, bell peppers, jalapeños, and ginger in a large pot with the olive oil and cook over medium heat until the vegetables are soft, about 12 minutes. Add the garlic, cumin, and cinnamon and cook for 2 minutes. Add the beans, water, cilantro, orange, and salt. Bring to a boil and then reduce to a simmer. Cook, partially covered, for 2 1/2 to 3 hours, or until beans are very tender and soup begins to get creamy. (Add more water if the soup becomes too thick.) Remove the orange before serving. Season with the hot sauce to taste. Serve with the salsa.
Makes:2 quarts, 8 servings
2 quarts, 8 servingsKeys: Ana Maria Murphy
Ana Maria MurphyGerman Potato Soup
3easlices bacon 3C diced peeled potatoes 1easmall onion, chopped fine 2eastalks celery, chopped fine (leaves OK) ½t salt 1/8t pepper earivels (mixture follows) 2C milk 3T butterChop bacon fine and fry in a skillet until crisp and brown. Put the cooked bacon in a large saucepan and add potatoes, onion, celery, salt, and pepper. Cover with water and cook until vegetables are tender, about 25 minutes. Dribble the rivels into gently boiling soup, stirring constantly so they stay separate. Add milk and butter and cook 10 to 15 minutes more, or until rivels are done.
Rivels are little homemade egg noodles. They are good in beef and chicken stew, as well as in vegetable soups: Pour 1 cup flour on a flat surface such as a cutting board. Make a well in the center, then pour in a slightly beaten egg to which 1 teaspoon salt has been added. Using your hands and a knife, work these 3 ingredients together into a noodle-type pastry. Knead once or twice, then chop it into small pea-size pieces.
Yield:Serves 6 to 8 hungry people.
Serves 6 to 8 hungry people.Irish Beef Stew
2lblean beef stew or chuck, in 2-inch chunks 1t salt ½t pepper flour for dredging 2T bacon drippings or vegetable oil 2ealarge yellow onions, chopped 1eagarlic clove, finely minced (optional) 6-8eamedium carrots, scraped and sliced 2-3ealarge potatoes, peeled and cut into cubes 2-3eaturnips, peeled and cut into cubes (optional) 1C Guiness stout 1C beef brothSeason beef with salt and pepper; toss beef chunks in flour until well coated. Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent. Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.
Yield:6 to 8 servings
6 to 8 servingsPotato Soup
5-6eaLarge Potatoes 1eaMedium Onion Grated Sautéed or chives (optional) 1eaCan Corn (or more) 1eaChicken Bouillon Cube Milk Salt PepperPeel and cut potatoes into 1/2 " cubes in large stew pot. Boil until tender Leave 1" of potato water in pot with potatoes. With a hand potato masher, mash half of the potato cubes. Add onion, corn and bouillon cube. Add milk until it is the consistency you want. Salt and pepper to taste
Minestrone alla Genovese
The minestrone of Genoa is distinguished by the generous use of herbs in its preparation. As the olive oil or Liguria is especially light, a French virgin olive oil can be substituted when making Ligurian dishes.
Pesto
3ealarge bunches fresh basil leaves, stems removed 5eagarlic cloves ¼C pine nuts ½t coarse salt 10T olive oil 1T freshly grated Pecorino-Romano cheese 3T freshly grated Parmesan cheeseRinse and dry the basil leaves. Peel and coarsely chop the garlic. Coarsely chop the pine nuts. Place the salt, garlic, basil, and pine nuts in a mortar. Mash with a pestle until smooth. Add the grated cheeses. Slowly add the olive oil, blending it, until it becomes creamy. Alternately, this can be done in a blender.
Soup
1½lbtrenette, linguine or any soup pasta ½C dried cannelloni beans 4qtwater 2eacarrots 3eazucchini 1eaonion 2eacelery stalks 2T butter1/3C olive oil 2earipe tomatoes 1ealarge potato ½lbmacaroni Pinch salt 2ozfreshly grated Parmesan cheeseSoak the beans in water overnight. Rinse, drain, and sort them. Place the beans in a saucepan and cover them with lightly salted water. Cook the beans until tender, but firm, about 45 minutes to 1 1/2 hours. Drain the beans. Reserve the cooking liquid.
Wash, trim, and peel the carrot and zucchini. Chop the onion. Slice the carrot and zucchini into rounds. Slice the celery. Sauté the vegetables in the butter in a skillet over moderate heat for 5 minutes.
Place the beans in a large saucepan or stockpot. Add 4 L of cooking liquid to the beans, adding water if necessary. Add the carrots and onion and half of the olive oil. Bring to a boil and then reduce the heat; simmer for 1 hour.
Blanch, peel, and seed the tomatoes. Peel and cube the potato. Add these to the soup after the first hour of cooking. Continue to cook for 30 minutes. Add the macaroni during the last 10-12 minutes of cooking so that it cooks al dente.
Remove from heat and stir in half the pesto sauce, the remaining olive oil, and the cheese. Season, to taste, with salt and pepper. Place a dollop of the remaining pesto sauce atop each bowl and serve at once with fresh grated Parmesan.
Serving: Serves: 8-10
Time: 3 hours 40 minutes
Houlihan's Baked Potato Soup
1½ lbBaking potatoes¼ lbButter2 C Yellow onion, diced1/3C Flour5 C Water¼ C Low sodium chicken base1 C Instant potato flakes¾ t Dried basil½ t Tabasco sauce1 C Heavy cream1 C Milk Salt to taste White pepper to tastePreheat oven to 400 degrees. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2″ cubes. Set aside.
Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.
In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine. Remove from heat & serve.
Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.
