Great Eats Week 1: Soups & Stews

[DoctorFinger]

It's fall. The leaves are turning, the air is growing cooler and football is in full swing. To me that means one thing: hearty, cold-weather soups and stews.

That's not to say that these dishes can't be cooked year round - although I try not to make anything that requires this much time on the stove during the dog days of summer - but to me they just scream 'cool weather'.


Beef Burgundy


6 strips of bacon, chopped
2 lbs beef chuck, cubed (London broil also works well here)
2 medium onions, diced
5 carrots; half peeled and diced, half cut into chunks
5 celery stalks; half diced, half cut into chunks
6 cloves garlic, minced
2 c. red wine (Burgundy wine preferred, but any full red works)
1 large can crushed tomatoes
1 lb pearl (boiler) onions, peeled
4 c. beef stock
1 small can tomato paste
4 bay leaves
2 tblsp thyme leaves
6 waxy potatoes, peeled and cut into 3/4" chunks
1 can green beans
seasoned flour (1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne for every cup of flour)
salt, pepper and olive oil

In a large dutch oven, brown the bacon over medium and remove to a bowl. Turn the heat up to high and dredge the cubed beef in seasoned flour. Sear the floured beef in the bacon drippings, adding olive oil if needed, being careful not to over-crowd the pan. If necessary, work in batches. Once the beef has browned, remove it to a large bowl. Turn the heat back down to medium and add the diced onion, carrot, celery, garlic and tomato paste to the pot with a heavy pinch of salt. Using a wooden spoon scrape the brown bits off the bottom of the pot while sweating the diced vegetables. Once they get soft and translucent, and the tomato paste has turned a rust red, add the wine and turn the hear up to high. Cook for a few minutes then add the stock, tomatoes, bay leaves and thyme. When it come to a boil add the pearl onions, the chunks of carrot and celery, the browned meat and the crumbled bacon. Lower the heat and simmer for at least 2 hours. Once the vegetable chunks and the meat are tender, add the potatoes and cook for 20 more minutes. Add the green beans, season with salt and pepper and cook until potatoes are fork tender. Serve over egg noodles or croutons.

[pseudopseudo]

Every time you post one of these, it makes me want to fly to the East Coast so I can eat at your house. Do you cook this type of awesome stuff all the time, or what?

[Vasanni]

Will be making this one soon. Looks like a good amount of flavor that will play off each other well.

[NoName]

Turn the heat back down to medium and add the diced onion, carrot, celery, garlic and tomato paste to the pot with a heavy pinch of salt. Using a wooden spoon scrape the brown bits off the bottom of the pot while sweating the diced vegetables.

So while we're cooking the above items, scrape of any of the brown bits that cooked on the bottom of the pan into the vegetable mixture?

[Jackel]

I'm going to have to keep track of this thread, my wife has been bugging me to learn how to cook.

[danielOut]

I'm going to have to keep track of this thread, my wife has been bugging me to learn how to cook.

Or, you can take my method...

Step One: Find recipe.
Step Two: Print recipe.
Step Three: Post on fridge.
Step Four: Wait.
Step Five: Wife serves recipe.

I have full confidence in this plan! Though my thoughts may be a little muddled, as I haven't eaten in four days...

[fitbabits]

Stovies...

[Sazime]

I'm a huge stew fan. That, and potato soup, which might as well be potato stew. Mmmmm.... ham and potato in creamy sauce....

That, and caramelizing any meat before putting into soup is just the way to go. Especially in bacon fat.

[Jackel]

Or, you can take my method...

Step One: Find recipe.
Step Two: Print recipe.
Step Three: Post on fridge.
Step Four: Wait.
Step Five: Wife serves recipe.

I have full confidence in this plan! Though my thoughts may be a little muddled, as I haven't eaten in four days...

Fortunately I'm lucky. I have a crutch that prevents me from starving. It's called my wife...she is an amazing cook.

[TurboKinny]

If somebody posted an idiot-proof Split Pea Soup recipe, I would love them forever. Just sayin'.

[Rogue_hunter]

If somebody posted an idiot-proof Split Pea Soup recipe, I would love them forever. Just sayin'.

Take peas, split with a cleaver, pour into big thing of water, boil, add bacon, eat, enjoy.

I actually don't know, but that sounds pretty plausible.

[TurboKinny]

Take peas, split with a cleaver, pour into big thing of water, boil, add bacon, eat, enjoy.

I actually don't know, but that sounds pretty plausible.I love how you don't just split them, but split them *with a cleaver*. Awesome.

[DoctorFinger]

If somebody posted an idiot-proof Split Pea Soup recipe, I would love them forever. Just sayin'.Ask and ye shall receive.

1 bag (1lb) split peas, rinsed & drained
1 onion, diced
1 carrot, peeled and diced
1 celery, diced
3 cloves garlic, minced
1 smoked ham hock (or smoked turkey wings)
2 bay leaves
1 tsp thyme
6 cups chicken stock
a pinch of pepper flakes
salt & pepper
1 cup milk (optional)

Saute the onions, garlic, carrots & celery in a little oil until they get soft and translucent. Then add the peas, the broth, the ham hock, the herbs and the pepper flakes. Bring the whole thing to a boil, then reduce to a simmer and cook for 90 minutes, or until peas are soft. Remove the bay leaves and discard. Remove the ham hock and cut into cubes. If you want a smooth soup, add the milk and puree the rest, adding the ham back afterwards. Season with salt & pepper.

[shunoshi]

This is my favorite soup from Olive Garden and this recipe is a very good clone of it.

Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon (or some chicken stock, but I'm cheap)
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage and kale and heat to serving temp. Yields roughly 1 gallon of soup.

[Mot Wakorb]

This is my favorite soup from Olive Garden and this recipe is a very good clone of it.

Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon (or some chicken stock, but I'm cheap)
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage and kale and heat to serving temp. Yields roughly 1 gallon of soup.

Reading this makes me ask the question: is this the sausage/potato soup they have there all the time that's way too good for words or is this a different one.

That said... I'd love to give out my recipe for my mother's chicken and dumpling soup... but I don't think I know actual measurements for it, I've never measured a damn thing making it!

[DoctorFinger]

Here's another of my favorites, which I actually made just today.

Quick Chili

1/2 lb dried chorizo, chopped
2 onions, diced
2 'mild' peppers (I usually use 1 red and one cubanelle or poblano) diced
1-4 'hot' peppers (jalapeno or serrano) diced
4 cloves garlic, minced
2 lbs ground beef
1 beer (dark is better)
1 can beef broth
1 can crushed tomatoes
2 tblsp paprika
2 tsp cumin
2 tsp chile (not chili) powder
1 tsp coriander
2 cans beans, drained and rinsed
salt & pepper

In a large pot over medium, cook the chorizo until brown and remove to a bowl. Add the onion, peppers and garlic and cook until soft. Add the meat, turn the heat up to high and cook until deep brown. Add the beer, broth and tomatoes. Add the spices and bring the whole thing to a simmer. Cook for 30 minutes, then add the beans. Cook for another 40 minutes. Serve over rice with shredded cheese and sour cream.

[Rogue_hunter]

DoctorFinger: how are the peas split in the first place? Do they just use one of those hallways of doom with all the blades? Becasue that's how they do it, they just don't tell you.

[DoctorFinger]

DoctorFinger: how are the peas split in the first place? Do they just use one of those hallways of doom with all the blades? Becasue that's how they do it, they just don't tell you.Maybe back in the 20's that's how they did it. But we're in the 21st century now: they use tiny cyborg mice with blade arms to split them now :eek:

[shunoshi]

Reading this makes me ask the question: is this the sausage/potato soup they have there all the time that's way too good for words or is this a different one.

This is the one! :D

[shodan2020]

I'm definitely keeping an eye on this thread. I love yummy food... and recipes are what I need to achieve that end. Thanks for posting this.... now i just need a dutch oven... :)

[shodan2020]

I love how you don't just split them, but split them *with a cleaver*. Awesome.

You gonna share your awesome flatbread recipe? ;)

[alienmastermind]

I should get my wife's recipe for Cheddar Chowder.

It's pretty terrific.

[ADDGirl]

Santa is going to love this thread, it means I'll be making more soups.

[OrigamiPanther]

If somebody posted an idiot-proof Split Pea Soup recipe, I would love them forever. Just sayin'.

An alternative, pure vegetarian split-pea soup recipe that's quick and easy.

1 small onion, chopped finely
2-3 carrots, chopped finely
2-3 celery ribs, chopped finely
1 clove garlic, pressed
4-6 cups vegetable broth
2 medium baking potatoes (1 large one will do), cut in small cubes (about 1/4 in)
about 2 cups finely chopped kale
1 cup green split peas (dried)
Salt and pepper to taste
1/2 tsp fennel seed
1 tsp basil
1 tsp thyme
I also use about 2 tsp soy sauce, but this is optional

Directions:
1. Heat some olive oil in a nice big stock pot
2. At the same time, heat the stock (or water) in a separate pot (if you're using bouillon cubes, this can wait for a bit)
3. Add the onion, carrots, celery, garlic, and fennel seed
4. Cook (stirring occasionally) until nice and soft, anywhere from 6-10 mins
5. Add the kale, stirring often - the kale will turn brilliant emerald green, but it's a rather tough leaf, so cook it for another 5 mins or so
6. Add the soy sauce (optional) and other seasonings - stir a couple of times
7. Add the dried split peas and stir to get them incorporated
8. Add about 2 cups of the stock, then the diced potatoes, then the rest of the stock
(I do most of this by eye - you want the stock/water to cover the rest of the ingredients when it's all added - you can't screw up though, if you add too much water you can boil it off at the end, if you add to little, you can add some later on)
9. Bring to a low boil/strong simmer, cover, and turn the heat down to low/med low
10. Simmer, stirring every 5 mins or so, for anywhere from 30-45 mins. You're looking for a porridge-y consistency - the split peas should completely break down (most of the veggies, too). If everything is cooked, but it seams too watery, just uncover and let some of the water boil off - though you should stir more often at this points, as the soup will settle.

I know "vegetarian" can turn some people off, but trust me, this soup is amazing! As a recommended side, rosemary and olive oil bread with cheddar cheese.

[The Iron Weasel]

FUCK YES! A cooking thread! I adore cooking, and never get to talk about it with anyone. Hot damn!

[Drayven]

Maybe back in the 20's that's how they did it. But we're in the 21st century now: they use tiny cyborg mice with blade arms to split them now :eek:

that's perhaps the best visual ever

Really looking forward to trying some of these recipes. Should be moving into the new house soon, one of the first things I have planned is to remove the electric stove and hook the gas line back up so I can finally get some real cooking done again. Can you believe someone would actually replace a gas stove with an electric one? Boggles the mind.

[samcity83]

Or, you can take my method...

Step One: Find recipe.
Step Two: Print recipe.
Step Three: Post on fridge.
Step Four: Wait.
Step Five: Wife serves recipe.

I have full confidence in this plan! Though my thoughts may be a little muddled, as I haven't eaten in four days...

I'm sorry... I am pretty sure I feed you at least once a day! Around the same time I am feeding the cats...oh. Did you not want what they are having....?

[Mr. Murphy]

This is my new favorite thread.

I just made a chicken stew that was so thick you could eat it with a fork. I'll post my recipe in a little bit. It's sketchy cuisine, aka bachelor chow, aka really easy to make food that tastes waaaay better than it should.