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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1111 - January 3rd, 2019, 2:44 pm
    Post #1111 - January 3rd, 2019, 2:44 pm Post #1111 - January 3rd, 2019, 2:44 pm
    So as part of a New Year's intent to eat more slowly and mindfully, soups from the new issue of Food and Wine looked like a good idea. This recipe was adapted from the January 2019 issue also available online, and it's a keeper.

    Smoky Brisket Noodle Soup
    Two large dinner servings, or four appetizers

    1/2 lb brisket*, chopped
    1 Tbs pimenton (smoked paprika)*
    4 Tbs onion, diced 1/4"
    4 Tbs parsnip, diced 1/4"**
    4 Tbs carrot, diced 1/4"
    1 small clove garlic, minced
    1 Tbs tomato paste
    2 Tbs sweet red wine ***
    1 quart duck stock ****
    1 bay leaf
    1 sprig fresh thyme
    1/2 C frozen lima beans*****
    1/2 C frozen corn
    salt and pepper to taste
    3 oz medium egg noodles, cooked (weight pre-cooked)

    * Was supposed to be smoked brisket, but I didn't realize I pulled a package of braised brisket out of the freezer until after it was thawed. Curse of a well-stocked larder. Probably can skip the pimenton if you have smoked brisket -- I added it to get the smoke back -- but the bright red pepper flavor is good too.
    ** Recipe called for celery, I didn't have celery.
    *** Recipe called for ruby port. I had leftover Manischevitz.
    **** Recipe called for chicken, this I had in homemade in the freezer
    ***** Recipe called for frozen okra slices and field peas too, I simplified.

    Heat a pot medium-high, add a little skimmed duck fat from the stock, brown the meat a little (probably not needed, the meat had a lot of fat. the recipe used a tbs of butter)

    Add the onion, parsnip and carrot and sautee until a little softened, about 5 minutes. Add tomato paste and pimenton, and stir a couple minutes to turn everything red-brown.

    Add wine and scrape any browned bits off the bottom. Add stock, bay and thyme. BTBRTS 30 minutes.

    Add vegetables, simmer another 40 minutes. Taste for seasonings, add noodles and serve.

    Rich, thick, almost a stew. Lots of flavor and texture.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1112 - January 6th, 2019, 3:17 pm
    Post #1112 - January 6th, 2019, 3:17 pm Post #1112 - January 6th, 2019, 3:17 pm
    Roast pork, mashed potatoes, yellow wax beans.

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare