fish stew

based on recipe by Emeril Lagasse
at least 4 main course servings

1.5 pounds redfish fillets (or other firm white fish such as snapper or grouper), cut into 3-inch pieces and seasoned with:
1 tablespoon Rustic Rub (or other seafood rub that includes paprika, spices, onion, garlic)
Set aside in the refrigerator

Make a roux in a large cast-iron or enameled Dutch oven over medium heat:
0.33 cup vegetable oil
0.33 cup flour
Stir slowly with wire whisk 15-20 minutes, or until roux becomes dark brown

Add:
1 cup chopped celery
1 cup chopped onion
0.5 cup chopped bell pepper
2 mild green chiles (such as Anaheim chiles), sliced lengthwise in half and seeded
Cook for 6-7 minutes, stirring often.

Add:
2 bay leaves
1 tablespoon minced garlic
Cook for about 2 minutes.

Add:
2 cups chopped canned tomatoes
1 cup water or white wine
1 teaspoon Rustic Rub
Reduce heat to medium-low and cook uncovered for about 1 hour (or until a thin oil film appears on the surface).  Stir occasionally.

Increase heat to medium and add:
2 cups chicken broth
1 teaspoon salt
0.25 teaspoon cayenne pepper
Cook for 15 minutes.

Lay the fish in the mixture and cook for 10-15 minutes or until fish flakes easily.
During the last 5 minutes add:
0.25 cup chopped green onions
2 tablespoons chopped parsley

Serve hot over rice.  DELICIOUS!  This is a great dish to serve for a larger group.

rich beef barley soup

based on Ina Garten's recipe in Barefoot Contessa: How Easy Is That? (2010)

~6 servings

Heat in large pot or Dutch oven over medium heat:

1 tablespoon olive oil

2 pounds beef oxtails (or short ribs)

1 teaspoon salt

0.5 teaspoon black pepper

About 10 minutes, until oxtails are browned all over.  

Remove oxtails with a slotted spoon and reserve.

Add:

2 cups leeks, white and light green parts chopped (2 leeks)

2 cups carrots, diced (4 carrots)

1 cup celery, diced (2 stalks)

2 garlic cloves, minced

Cook and stir occasionally, about 10 minutes until vegetables start to brown.

Add:

2 sprigs fresh thyme leaves (tied together)

3 bay leaves

Return oxtails to pot.

10 cups beef broth

1 teaspoon salt

1 teaspoon black pepper

Raise heat, bring to a boil.  Lower heat, simmer 1 hour.

Discard thyme bundle and bay leaves.

Skim off the fat.

Meanwhile, boil 4 cups water and add:

1 cup pearled barley

Simmer uncovered 30 minutes then drain.

When soup is ready, add barley.

Cook another 15-20 minutes, until barley is tender.

Season with salt and pepper to taste.

Serve with or without the oxtails.

italian wedding soup

Based on Ina Garten's recipe from Barefoot Contessa Back to Basics (2008)


Meatballs:
Combine in a bowl:
1.25 pounds ground chicken or turkey
3 garlic chicken bratwursts, casings removed
1 cup fresh white bread crumbs (one hot dog bun does the trick)
0.25 cup dried parsley leaves
0.25 cup grated Parmesan cheese
0.25 cup grated Pecorino Romano cheese
4 Tablespoons milk
2 eggs, lightly beaten
1 teaspoon salt
0.5 teaspoon black pepper
(2-3 cloves garlic if plain sausage or bratwursts are used)


Preheat oven to 350 degrees F.  
Drop bite-size meatballs onto a sheet pan lined with foil or parchment paper.  
Bake for 20 minutes until cooked through and lightly browned.
Use about 40 meatballs in the soup, save the rest for another meal!


Soup:
In heavy-bottomed soup pot over medium heat:
2 tablespoons olive oil
1 yellow onion, chopped
3 carrots, diced
2 celery stalks, diced
Saute about 5 minutes, until softened.


Add:
10 cups chicken stock
0.5 cup dry white wine
Bring to a boil, then simmer.


Add:
1 cup small pasta (kids like alphabets!)
Cook 6-8 minutes until pasta is tender.


Add:
up to 0.25 cup minced fresh dill
Add the meatballs.
Stir in 12 ounces fresh washed spinach, until wilted.


YUM!!  Tastes even better over the next couple days. 

chicken noodle soup

based on a recipe from America's Test Kitchen

In a dutch oven on medium high heat, prepare the stock:

1 tablespoon oil

1 pound ground chicken

1 small onion, chopped

1 medium carrot, chopped

1 medium celery rib, chopped

Cook for 5-10 minutes

Reduce heat to medium low and add:

2 cups water

4 cups chicken broth

2 bay leaves

2 teaspoons salt

2 bone-in skin-on chicken breast halves

Bring to a boil, then reduce heat, cover and simmer 30 minutes.

Transfer chicken breast to a plate.

Cook 20 minutes more at a gentle boil.

Strain stock.

Skim off fat.

In a small bowl:

3 tablespoons corn starch

0.25 cup cold water

In dutch oven over medium high heat:

Return the chicken stock

Add the corn starch mixture

Bring to a gentle boil.

Add:

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

Cook 10-15 minutes

Add:

1 package frozen egg noodles, thawed

Cook 5 minutes

Add:

the chicken, shredded

salt and pepper to taste

winter vegetables and beef soup

based on a Bon Appetit recipe (March 2006) and an American's Test Kitchen recipe

about 6 main course servings

Combine in a bowl:

1 pound sirloin tip steaks, 0.5 inch pieces

2 tablespoons soy sauce

In a large Dutch oven on medium-high heat:

1 pound cremini or button mushrooms, quartered

1 large onion, chopped (about 1.5 cups)

Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8-12 minutes.

Transfer vegetables to a bowl.

Add the beef and cook until brown, 6-10 minutes.

Add:

2 tablespoons tomato paste.

1 garlic clove, minced.

Stir constantly, about 30 seconds.

Add:

0.5 cup red wine

Scrape bottom of pot, cook until syrupy, 1-2 minutes.

Add:

4 cups beef broth

2 cups chicken broth

4 medium carrots, cut into 0.5 inch pieces (about 2 cups)

2 large yukon gold potatoes, diced (about 2 cups)

1 tablespoon fresh thyme

2 bay leaves

Also, add the mushrooms and onions.

Bring to a boil, then reduce heat to low, cover, and simmer until vegetable and meat are tender, about 45-50 minutes.

Add (optional):

0.5-1 cup frozen corn kernels

0.5-1 cup frozen peas

0.5-1 cup frozen green beans

2 cups beef broth (optional, to thin the soup)

salt and pepper, to taste

potato leek soup

based on the recipe in The All New All Purpose Joy of Cooking (1997)

about 8 cups

In a soup pot:

3 tablespoons butter

6 large leeks (white parts only), cleaned thoroughly and chopped

Stir and cook until tender (but not browned), about 20 minutes.

Stir in:

4 medium baking potatoes, peeled and thinly sliced

5 cups (or one 32 ounce box) chicken stock

Boil then simmer until potatoes are soft, about 20 minutes.

Puree until smooth. Can push through a sieve for extra smoothness.

Add:

salt to taste

0.25 teaspoon ground white or black pepper

additional chicken stock to thin soup as desired.

To make vichyssoise, can add 0.5-1 cup heavy cream

Garnish with snipped fresh chives or parsley.