Archive for the 'Soups and Stews' Category

Daube Provencal

Published January 5, 2013 Beef , French , Main Course , Make-ahead , Soups and Stews Closed

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This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe.  If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better.  In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.

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Tuscan Farro Soup

Published January 3, 2013 Italian , Main Course , Soups and Stews 2 Comments

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Over the last few months, recipes and menu items including farro have been popping up everywhere I look.  I wanted to try cooking with it, and this soup from Tuscany provided the perfect cold-weather dish in which to do so.  Unlike most other grains, the farro is difficult to overcook and won’t get mushy if it simmers a little longer than necessary, making this a quick, easy, forgiving soup.

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Chicken, Sausage, and Shrimp Gumbo

Published October 28, 2012 Chicken , Main Course , Make-ahead , Pork , Rice , Sausage , Seafood , Soups and Stews 2 Comments

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After reading this blog, my colleague, former boss, and good friend Rhonda Linginfelter offered to share with me the details of her never-before-disclosed Gumbo recipe.  There are as many recipes for gumbo as there are people who make it, but this one really can’t be beat.  This is perfect for a cold winter day – particularly a Sunday during football season.  This makes a ton, so make it for a group or plan to freeze some. Continue reading ‘Chicken, Sausage, and Shrimp Gumbo’

Kale, White Bean, and Sausage Soup

Published November 5, 2011 Italian , Pork , Soups and Stews 1 Comment

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Slow-Cooker Cassoulet

Published December 24, 2010 French , Main Course , Make-ahead , Pork , Sausage , Soups and Stews Closed

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By now you may be doubting the authenticity of the recipes on this blog.  Last week, I posted an Irish Stew recipe that didn’t include lamb and now I’m posting a Cassoulet recipe that doesn’t include duck.  In the past, I have made this the more traditional way (using the recipe from Anthony Bourdain’s Les Halles Cookbook) with duck confit, tarbais beans, and pork belly.  It was outstanding and I will likely make it again.  That being said, I was specifically looking for a slow-cooker recipe to make on Christmas Eve.  This was part of a perfect Christmas Eve – get the dish ready in the morning, get the kitchen clean, spend the day with the family, head to church in the evening, and come home to a delicious-smelling house and a hearty meal.

Merry Christmas to all, and to a good night.

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Irish Beef Stew

Published December 18, 2010 Beef , Irish , Main Course , Make-ahead , Potato , Soups and Stews 5 Comments

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Okay, okay, I know that authentic Irish stew is supposed to be made from mutton or lamb, but everyone in my family prefers beef.  This may not be authentic, but it is delicious.  I say below that it can be refrigerated for two or three days, but I should probably say that it *should* be.  This is a dish that improves significantly in the fridge, and is much better on the second day.

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Beef Carbonnade

Published November 27, 2010 Beef , French , Main Course , Make-ahead , Soups and Stews Closed

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This dish is essentially Belgium’s answer to Beef Bourguignon.  Traditionally, it’s made with just beef, beer, and onions, but the extra ingredients in this particular recipe enable a much deeper flavor and thicker consistency which I prefer.  You really need to use some kind of dark beer here (Guinness works well and is easy to find, though a dark Belgian beer adds a nice, authentic flavor) to get the desired result.  This can easily be made a day or two in advance and reheated.

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Texas Chili

Published November 21, 2010 Beef , Main Course , Make-ahead , Pork , Rick Bayless , Soups and Stews Closed

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This is a pretty classic chili recipe – no beans, no noodles, etc – just well-seasoned, slow-cooked pork and beef.   You could easily add cooked (or canned) beans along with the masa harina in the last few minutes of simmering.

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Pozole

Published October 4, 2010 Main Course , Make-ahead , Mexican , Pork , Rick Bayless , Soups and Stews Closed

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Pozole is a stew made primarily from nixtamal and pork.  It is served in various parts of Mexico and the American Southwest.  Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor.  It’s also the perfect thing to serve during a football game on a cool autumn Sunday.

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Heirloom Bean and Escarole Soup

Published September 27, 2010 Soups and Stews 2 Comments

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When the weather becomes fall-like (as it did in Indiana this weekend), I love making an enormous pot of soup with enough leftovers to last a week.  I made this bean soup from Thomas Keller’s Ad Hoc at Home starting with dried cranberry beans.  Keller recommends seasoning it with red wine vinegar, but bottled hot sauce adds some nice heat.  You could make this with canned beans without sacrificing much, but the ham hocks are an absolute must.

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