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Soup & Bread at the Hideout - 2/13/2019 - 5:30-8:00 pm

Soup & Bread at the Hideout - 2/13/2019 - 5:30-8:00 pm
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  • Post #31 - February 14th, 2019, 6:56 pm
    Post #31 - February 14th, 2019, 6:56 pm Post #31 - February 14th, 2019, 6:56 pm
    Thanks to everyone for participating! We raised $744 and everyone's soups were delicious. If anyone wants to submit their recipes, Martha would love to have them. Just post them or send to me in PM.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #32 - February 14th, 2019, 9:41 pm
    Post #32 - February 14th, 2019, 9:41 pm Post #32 - February 14th, 2019, 9:41 pm
    boudreaulicious wrote:Thanks to everyone for participating! We raised $744 and everyone's soups were delicious. If anyone wants to submit their recipes, Martha would love to have them. Just post them or send to me in PM.

    Very cool. Thanks again, Jen and everyone!

    Please post your recipes here, if you don't mind. I'm sure I'm not alone in saying I'd love to make some or all of them.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #33 - February 16th, 2019, 1:32 pm
    Post #33 - February 16th, 2019, 1:32 pm Post #33 - February 16th, 2019, 1:32 pm
    Here's my chicken & andouille gumbo recipe (makes about a gallon):

    Roux:

    1 1/4 c all purpose flour
    1 c peanut oil (or other oil with high smoke point)

    Heat oven to 400 degrees, with enough space to put your dutch oven on the middle rack.

    Whisk together flour and peanut oil in dutch oven on stove top over medium high heat. Once the flour and oil are well incorporated and no lumps remain, stir continuously for the shorter of 10 minutes or until it's a little lighter than the color of peanut butter. Turn off heat, but continue to stir for a minute to make sure it does not burn.

    Then place roux in the oven, uncovered. Remove and stir approximately every 20 minutes. As it gets closer to the target color (the color of bittersweet chocolate), you may want to remove and stir every 15 minutes, or even 10 minutes near the end. This could take 2-3 hours, but this allows to achieve a darker roux that's less likely to burn (if it burns (black spots in the roux) you must throw it out and start over). Note: the darker the roux, the thinner it is and the less thickening it provides (though darker means more flavor).

    Here are my before and after pics of the roux:

    Image

    Image

    For the gumbo:

    1 pound andouille sausage, casing removed, sliced or chopped into 1/4" thick pieces/slices (I use andouille from Wayne Jacobs Smokehouse in La Place, Louisiana, which you can purchase online -- great flavor, smoke and texture)
    1 t schmaltz (chicken fat, or other flavorful fat/oil)

    2 t schmaltz
    1 T cajun seasoning (preferably without salt)
    2 pounds boneless, skinless chicken thighs

    1 t schmaltz
    2 t extra virgin olive oil
    2 c diced yellow onion
    1/2 c sliced green onion (green & white parts)
    1 clove garlic, minced
    1 1/2 c diced celery
    2 c diced green pepper
    1 T minced jalapeno (most seeds/membrane removed, but leave some for more heat)
    1 t minced serrano pepper (most seeds/membrane removed, but leave some for more heat)
    1 T cajun seasoning (in addition to 1 T used earlier)
    3/4 t ground porcini mushroom powder (ground in spice grinder)
    1/2 t dried oregano
    1/4 t dried thyme
    1/2 t ground black pepper
    pinch ground cayenne
    1 bay leaf

    6 1/3 cups chicken stock (sodium free)
    roux

    1 teaspoon soy sauce
    1/2 t worcestershire sauce
    1 1/2 t fish sauce
    1 1/2 t Crystal hot sauce (or similar)

    1/2 t file powder

    white rice
    chopped green onions (green part only)

    In your stock pot, heat 1 t of schmaltz over high heat and when sizzling, add andouille and brown. Once browned, remove andouille.

    Add another 2 t of schmaltz to the pot along with 1 T cajun seasoning, and stir the seasoning for several seconds to mix with the fat. Then add the chicken and cook until just cooked through. Remove chicken (including juices) and reserve, but do not wipe down pot.

    Reduce heat to medium and add schmaltz and olive oil to pot. Add yellow onions and saute until they are turning golden (maybe 10-12 minutes). Add green onions and saute for a couple of minutes until soft. Then add garlic, and saute for another minute or so, being careful not to burn the garlic.

    Turn heat back up to high and add celery, green pepper, jalapeno and serrano. Saute for a few minutes just until celery and pepper soften slightly.

    Then add cajun seasoning, ground porcini mushroom powder, dried oregano, dried thyme, ground black pepper, ground cayenne and bay leaf. Stir and cook for another couple of minutes until the seasonings are well mixed with the vegetables.

    Add stock and bring to a boil. While it's coming to a boil, make sure that your roux is hot (if necessary, warm up in microwave or on stove top).

    Once the soup is boiling, whisk in the hot roux (but make sure roux is hot or it will separate and never come together with the stock). Stir continuously for at least three minutes to make sure the gumbo is properly mixed and not at all separated. Reduce temp to low and simmer for 30 minutes.

    After 30 minutes, add in reserved andouille and chicken, soy sauce, worcestershire sauce, fish sauce and hot sauce. Simmer for another 30 minutes, stirring occasionally.

    Taste and season as necessary with salt and/or soy sauce and/or fish sauce and/or hot sauce.

    Remove from heat, add file powder and stir well. You may need to skim some fat when done.

    Serve garnished with white rice and some green onions and some more hot sauce.


    A couple pics of the andouille from Wayne Jacobs and my finished gumbo:

    Image

    Image
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #34 - February 16th, 2019, 3:38 pm
    Post #34 - February 16th, 2019, 3:38 pm Post #34 - February 16th, 2019, 3:38 pm
    Avgolemono (a mish mash of several recipes, so I consider this original :))

    2 quarts concentrated chicken stock (no salt—if salt is in the stock, adjust salt below accordingly)
    4 poached/boiled chicken thighs, shredded
    4 large eggs
    ¾ cup lemon juice
    2 cups cooked long grain rice
    1/3 cup of chopped fresh dill
    1/3 cup chopped fresh flat leaf parsley
    2 shakes of Spice House Sunny Isles Greek Seasoning blend
    1Tbsp to salt (may need more, to taste)
    1 tsp white pepper

    • Heat stock to a steady simmer (just below boiling). Set aside 1 cup of stock
    • In a blender, puree 1 cup of rice with 1 cup of stock, adding more stock as needed to thin to a creamy consistency. Remove the same amount of stock used for the previous rice mix, then add the first rice mix back into the stock pot. Repeat with 2nd cup of rice. Stir so that everything is completely incorporated. Put back into the remaining stock in the pot.
    • With an electric whisk, stick blender or hand blender, mix eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking continuously, reheat the cup of stock set aside to just below boiling and add it to the egg mix, a couple teaspoons at a time at first (don’t pour too much stock too quickly or you’ll scrambled the eggs), then increasing to a steady stream, until fully incorporated.
    • Whisking vigorously, slowly drizzle the tempered egg mixture into the soup pot, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
    • Add shredded chicken and continue to cook until chicken is heated through, about 5 minutes more.
    • Reduce heat to medium-low, add dill, parsley, salt & pepper and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with Greek seasoning, pepper and salt. Taste and if needed, add an additional squeeze or two of lemon. Let sit 10 minutes to thicken up slightly.

    Serve topped with a drizzle of olive oil and a sprig of dill or parsley.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #35 - February 18th, 2019, 8:39 am
    Post #35 - February 18th, 2019, 8:39 am Post #35 - February 18th, 2019, 8:39 am
    I made my soup Vegan, but when I make it just for the fam I usually include beef short ribs which makes it very unctous and delish! Sometimes I also include par-boiled diced potato. This is an original recipe.

    Sweet and Sour Cabbage Soup (Grandmother Style) by Elaine Haney
    Serves 6 to 8

    2-3 pounds flanken or short ribs (optional)
    2 tablespoons vegetable oil
    1 large sweet onion, cut in half and sliced thin
    2 med carrots sliced thin or shredded
    1 pound mushrooms of your choice (I like shitake)
    1 28 oz can tomato- sauce, crushed or small diced tomatoes
    2 pounds cabbage (1 Sm-med), cored and shredded (about 10 cups)
    Optional: You can shred the cabbage, remove the very thick ribs, and boil it hard for 2-3 min and then discard the boiling water. Then add the par-boiled cabbage to the soup. This makes it less “gassy” I almost always do this.
    2 quarts water or stock of choice (Maybe more)
    2 teaspoons salt, black pepper to taste
    ½ tsp each thyme, marjoram, garlic powder
    1 tsp sriracha
    1/2 teaspoon freshly ground pepper
    1/2 cup or more brown sugar to taste
    1/4 cup freshly squeezed lemon juice, cider vinegar or 1 teaspoon fine sour salt to taste
    ¼ to ½ cup golden or dark raisins to taste
    2 pounds potatoes (4 large), boiled and peeled (optional)


    1. Sprinkle the meat on all sides with salt, then place it in a heavy, 8-quart pot. Place over medium-high heat and sear until browned on both sides, turning several times. Remove and set aside on a plate.
    2. Immediately add the oil and the diced onion. Saute for 5 minutes, until onions are wilted.
    3. Add the carrots and stir with the onions for 2 or 3 minutes.
    4. Add half the cabbage. Place the meat on the cabbage, then top with the remaining cabbage. Add stock, salt, pepper and sugar. Cover and bring to a boil.
    5. Lower heat and simmer, covered, very gently, for 2 to 2 1/2 hours, stirring occasionally, until the meat is so tender it practically falls apart when prodded with a fork. Remove meat and cut into small-medium sized pieces
    6. Add potatoes, if desired
    7. Stir in the lemon juice and sugar and taste for seasoning, adjusting with additional salt, pepper, sugar or lemon juice, as desired.
    8. You can refrigerate the soup overnight, then skim off the hardened fat(if using meat). Reheat the soup.

    Advance Preparation: The soup is much better if made a day ahead and reheated. It also freezes very well. In either case, however, its flavor may require refreshing. Taste carefully for salt, pepper, sugar and lemon juice
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener

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