Maultaschen

I've wanted to make Maultaschen for a very long time. They are a southern German type ravioli that are often served in broth or baked in a casserole with onions, cream and cheese. I came across a lot of recipes for these. Some used spinach, leeks or chives, some were meatless, others used beef instead of pork. This recipe came together after several tries and reminds me of the spinach and bratwurst ones I tried in Munich many years ago.

My method of forming Maultaschen is different. In Germany they often spread a thin layer of filling over a portion of the dough then fold that up. Using a the handle of a wooden spoon pressed down hard, the individual Maultaschen are formed and then cut apart. There are photos illustrating this method on a German blog here. I tried that twice and failed both times. My Maultaschen opened up during the cooking, so I just left space between the filling and cut them apart after I enclosed and sealed them with a bit of water.

This recipe makes about 30 Maultaschen and they freeze really well if you don't plan on serving them all at once.

dough
2 1/4 cups unbleached flour
2 large eggs
water, as needed

Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft tacky noodle dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.

Cover with plastic wrap and set aside for 30-40 minutes.

filling
1 tbsp butter
2 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup fresh bread crumbs
5 oz package fresh baby spinach, chopped
1/3 cup parsley, chopped
3/4 lb good quality bratwurst (not precooked), casings removed
1 large egg
1/4 tsp nutmeg
salt and pepper, to taste

Heat the butter over medium heat and when it's ready, add the garlic. Saute for a minute or so then add the onion. Cook until the onions are translucent and lightly browned. Cool.

In a large bowl combine the fresh breadcrumbs, spinach, parsley, bratwurst, egg, nutmeg, salt, pepper and the cooled onion mixture. Fry up a tablespoon of the filling mixture to check for seasoning and make any adjustments if needed.

To form the Maultaschen, cut off about 1/6 of a piece of noodle dough and roll that out into a thin rectangle on a lightly floured surface.

Place heaping tablespoons of filling about 3/4 inch apart in the middle of the dough strip. (I was able to get about 5 Maultaschen with each section I rolled out.) Lightly moisten the edges around the filling with water and then fold the top edge down carefully over the filling followed by folding the bottom edge over the filling (see photos). Cut them apart with a pizza or pastry cutter. If you plan on freezing some of these, then place the formed Maultaschen onto a silicone mat or parchment paper lined cookie sheet, not touching in a single layer. Freeze for several hours before bagging them (for the freezer).

Continue making the Maultashen until all of the dough and filling have been used up.

to serve
about 1 1/2 cups beef broth for each serving of 3-4 Maultaschen
chopped parsley

Heat the beef broth until it simmers lightly. Add the Maultaschen and cook for about 10 minutes (add about 2 minutes if they are frozen).

To serve, divide among bowls and then garnish with chopped parsley.

Oyster Stew

(4 servings)

I had intended on serving this New Years Day, but that sort of fell by the wayside as things sometimes do. This delicious oyster stew comes together fairly quickly and can make a wonderful winter meal when served with slices of buttered toast.

4 tbsp butter
1/2 cup shallots, finely chopped
1/3 cup celery, finely chopped
1-2 cloves garlic, minced
1 pint small shucked oysters and their liquor
2 tbsp unbleached flour
2 cups milk
1 cup half and half
1/2 tsp crushed fennel seed
2 pinches cayenne
salt and freshly cracked pepper, to taste
fresh chopped parsley for garnish

Melt the butter in a pot over medium heat. Add the shallots, celery and garlic. Cook until the vegetables have softened; about 15-20 minutes. Adjust the heat as needed to prevent the mixture from burning.

While the shallot and celery mixture is cooking, pass the oyster liquor through a fine strainer to remove any sand. Set aside.

When the vegetable mixture has softened, sprinkle the flour evenly over the surface and stir. Gradually stir in the reserved oyster liquor, milk and half and half. Carefully heat the mixture until small bubbles appear around the edges. Do not boil.

Stir in the fennel and cayenne. Taste, and season with salt and pepper as needed.

Stir in the oysters. They don't need to cook for very long (otherwise they might become tough), just until their edges begin to curl; about 2 minutes or so.

Remove from heat and serve the stew immediately. Garnish with the fresh chopped parsley. Nice with buttered toast.

Goulash Soup; Gulyásleves

(about  8-10 servings)

Earlier this summer I was gifted some Hungarian paprika from Budapest. I have been saving most of my stash for this goulash soup which I held off making until the local sweet peppers were in season. I used a combination of Carmen and pimiento peppers. The pimiento peppers are one of my favorites. They are sweet, have intensely colored red flesh which is crisp and meaty.

Traditionally beef shin is used for this soup. I swapped that out for beef sirloin tip because it looked quite good at the market this week.

I like to prepare this soup over a two day period because it tastes so much better the day after when the flavors have a chance to meld.

2 tbsp butter, bacon drippings or lard
3 medium yellow onions, finely chopped
3-4 cloves garlic, minced
1 large carrot, finely chopped 
2 lbs pimiento, Carmen or red bell peppers, chopped
3 lbs beef sirloin tip cut into 3/4 inch cubes

3 tbsp sweet Hungarian paprika

1 tbsp hot Hungarian paprika or 2 3/4 tsp sweet Hungarian paprika and 1/4 tsp cayenne

1 tbsp caraway seeds, lightly crushed

3 tbsp gluten free masa harina or all purpose flour (if gluten isn't an issue)
1 tsp cumin
1 tsp dried thyme

1 tsp salt

1 tsp freshly cracked black pepper

2 bay leaves

1 tbsp red wine vinegar

2 tbsp tomato paste

8 cups sodium reduced beef broth

1 1/2 lbs Yukon gold potatoes, cut into 1/2 inch cubes

chopped fresh parsley, for garnish

Melt the butter in a large pot with a tight fitting lid, over medium heat. Stir in the onions and cook until they are soft and golden in color; about 10-12 minutes.

Stir in the garlic, carrot and peppers. Cook another 5 minutes, then stir in the beef, sweet and hot paprika, caraway seeds, masa harina or flour, cumin, thyme, salt and pepper.

Cook until the beef loses its redness.

Add the bay leaves, vinegar, tomato paste and beef broth. Bring the soup to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about 1 1/2 hours or until the meat is tender.

Remove from heat and cool in the pot. Refrigerate overnight.

The next day about 50 minutes before you intend to serve this. Heat up the soup. Stir in the potatoes and cook for about 40 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

Serve and garnish with chopped parsley.

Make Ahead Wontons

With the beginning September, the weather has begun to cool in this part of the country. Cooler weather always has me thinking of soup.

Preparing wontons ahead of time and then freezing them is great for those busy weekday evenings when you crave a hot bowl of soup. All you need is chicken or fish broth, sliced green onions and other greens if you have those handy. Add a few frozen wontons and you are good to go in less than 10 minutes.

wontons
1 lb raw shrimp, cleaned and roughly chopped
10-12oz ground pork
3 green onions, sliced
2-3 tsp low sodium tamari or soy sauce
2-3 tsp chili or plain sesame oil
2-3 tsp finely minced fresh ginger
3/4 tsp salt, or to taste
1-2 (12oz) pkgs wonton wrappers, depending on how large you make them.

Bring a small pot of water to a simmer.

Meanwhile combine the shrimp, pork, green onions, the lesser amounts of tamari or soy sauce, sesame oil, ginger and salt in a large bowl. Place a small amount of filling onto the center of a wonton wrapper. Wet the edges and fold together like a triangle and press to seal the edges.

Drop the wonton into the simmering water for about 5 minutes. Taste and adjust the seasoning with the tamari or soy sauce, sesame oil. ginger and salt until the filling is to your liking.

There are several ways you can fold the wonton. I'll illustrate two ways, one using less filling and one with more.

To make wontons with less filling. Place a small amount (about 1 tsp) onto the center of the wonton. Wet the edges and fold together to form a triangle. Press and seal the edges. Wet the two narrower edges and bring those together. Pinch and place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.

If you prefer more filling and less wrapper, then place a larger amount of filling (start with about 1 1/2 tsp) onto the center of the wrapper. Wet the edges and bring two opposite corners together and pinch together. Then bring the other two corners toward the two that are already pinched together. Wet any loose flaps and pinch those together as well. Place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.

When all of your wontons are finished. Place the cookie sheet(s) into the freezer. They will be frozen in about 3-4 hours. Peel them off the parchment paper or silicon mat and place them into freezer bags to return to the freezer.

to prepare per serving
1 1/2 cups chicken or fish broth
1/2 green onion, sliced
1/4 cup thinly sliced spinach, watercress or beet greens (optional)
a drop or two, chili or plain sesame oil
3-5 frozen wontons, depending on size

Heat the broth in a pot with a lid. Add the green onion, spinach, watercress or beet greens if using, and the sesame oil. Simmer for a minute, then drop in the wontons.

Cover the pot and simmer 5-8 minutes more. Serve.

Harissa Yogurt Soup with Lamb Meatballs

(4 servings)

There are various versions of this delicious soup found throughout the Mediterranean and Middle East. I added tiny lamb meatballs and harissa (can't get enough of it these days) to a Turkish yogurt soup I love to make. The harissa is wonderful here.

meatballs
3/4 lb ground lamb
2 tbsp almond flour or 3 tbsp fresh breadcrumbs (if gluten isn't an issue)
2 tbsp milled flax seed (optional)
1/2 tsp dried mint
1/2 tsp salt
1/2 tsp lemon pepper
1/4 tsp cumin
1/4 tsp ground coriander
1/4 tsp ground cardamom
1 tbsp olive oil

Lightly combine the lamb, almond flour or breadcrumbs, flax seed (if using), mint, salt, lemon pepper, cumin, coriander and cardamom, taking care not to over mix. Form into very small meatballs.

Heat the olive oil over medium heat. Fry the meatballs until they are browned; about 5 minutes. They don't have to be cooked through. Set aside.

yogurt soup
4 cups low sodium beef broth
1/4 cup long grain rice
1 large egg yolk
1 tbsp garbanzo bean (chickpea) flour or use regular flour (if gluten isn't an issue)
1 tbsp freshly squeezed lemon juice
1 tbsp harissa, or to taste
1 1/3 cups plain yogurt

1 cup fresh spinach, cut into fine chiffonade

2 green onions, sliced

salt and freshly ground black pepper, if needed

Bring the broth to a gentle simmer and drop in the meatballs. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk, flour, lemon juice and harissa. When the mixture is smooth, whisk in the yogurt. Temper the yogurt mixture by whisking in a about half a cup of hot broth, then add all of it back to the soup pot and stir.  Cook for about 5-8 minutes over medium-low heat, taking care not to allow the soup to come to a boil; just let it simmer very gently.

Stir in the spinach and green onions. Cook another three minutes or so.  Check for seasoning and add the salt and pepper, if needed.

Divide the soup between four bowls and serve.

Aneta's Minty Egg and Lemon Soup

(3-4 servings)

This simple soup is absolutely wonderful on a cool winter evening. I think it's especially good for those who feel a bit under the weather. The fragrant mint and tangy lemon are very soothing. The chicken broth gains a bit of substance from the rice without becoming heavy. 

Aneta, a friend in Toronto, showed me how to make this delicious soup many years ago. To this day it remains one of my favorites, which I make frequently during the cooler months.

4 cups chicken broth
1/4 cup uncooked long grain white rice
3 tbsp fresh mint, chopped or 1 1/2 tsp dried mint
2 large eggs
2-3 tbsp fresh squeezed lemon juice
salt and pepper, if needed

Heat the broth in a saucepan. Add the rice and mint, cover and simmer gently over low heat about 15 minutes or until the rice is tender.

Whisk together the eggs and 2 tablespoons lemon juice.  Stir in about 1/3 cup of the hot broth (to temper the egg mixture), then pour back into the saucepan. Cook for about a minute over low heat only to heat through. Don't allow the soup to come to a boil or it will curdle. It should look smooth and creamy.

Taste and adjust the seasoning with salt and pepper, if needed. Add the remaining tablespoon of lemon juice at this point if you prefer a tangier soup.

Roasted Butternut Squash Soup with Prosciutto & Gremolata

(4 servings)

I often don't bother to puree my butternut squash soup because I prefer a bit of texture. The crispy bits of prosciutto and gremolata topping add interesting flavors to this delicious winter soup.

1 medium butternut squash, about 2 lbs
salt and pepper
1 tbsp olive oil
1/4 cup lean prosciutto
1 medium carrot, chopped
1 celery stick, chopped
1 medium onion, chopped
1/2 tsp dried thyme
1/4 tsp cardamom
a pinch or two cayenne
3 1/2 cups vegetable or chicken broth
1/4 cup half and half

2 tsp lemon zest, finely chopped
1 small clove garlic, finely chopped
1 tbsp fresh parsley, finely chopped

Preheat oven to 400°F.

Wash, then cut the squash in half lengthwise. Scoop out the seeds and discard. Place the squash onto a baking sheet lined with a silicone mat or parchment paper and season lightly with salt and pepper.

Bake the squash for about an hour or until the flesh can easily be pierced with a sharp knife. Remove the squash from the oven and allow to cool until it can be handled.

While the squash is baking in the oven, begin making the soup on the stove top.

Heat the olive oil in a soup pot over medium heat. Add the prosciutto and fry until crispy. Remove the prosciutto bits with a slotted spoon and reserve for later (leaving what remains of the olive oil and fat in the pot) .

Add the carrots, celery and onion to the pot. Adjust the heat as needed and cook the vegetable mixture, stirring from time to time until softened. Stir in the thyme, cardamom and cayenne and cook for another minute or two.

Stir in the vegetable or chicken broth and bring the soup to a simmer. Set the heat to low and cover the pot until the squash is ready to add.

Using a spoon, scrape out the flesh from the baked squash. Discard the peel. Mash up the flesh with the spoon and then add it to the soup. You can puree the soup using an immersion blender if you like. I prefer my soup a bit chunky, so I don't bother with this step. Cook the soup (covered) for about 20 minutes.

Prepare the gremolata by combining the lemon zest, garlic and parsley. Stir the gremolata into the reserved prosciutto.

When you are ready to serve the soup, stir in the half and half and cook for another minute or two. Check and adjust the seasoning, if needed. Divide the soup between 4 bowls. Sprinkle each with the prosciutto and gremolata mixture.

Linguiça Soup

(4-5 servings)

There's a wonderful market nearby which sells Linguiça. It's a Portugese sausage made with pork, garlic and paprika. I recall seeing it years ago in Toronto, but I never came across it while in Dallas.

The Linguiça here is somewhat milder than I remember with a higher fat content. Whenever I add it to soup, I plan on leaving it in the refrigerator overnight so I can easily skim off the fat before reheating it. This hasn't been a big deal as the soup is much more flavorful the next day.

12 oz link Linguiça, cut into slices

1/2 medium yellow onion, chopped

3 cloves garlic, chopped

2 tsp sweet paprika

2 pinches hot red pepper flakes

4 cups beef broth
1 cup dry red wine

2 medium Yukon Gold potatoes, cut into 1/2 inch dice

2 pimento or red bell peppers, diced

salt and freshly cracked pepper, to taste

2-3 tbsp fresh parsley, chopped

Place the sausage, yellow onion and garlic into a large pot (with a tight fitting lid) over medium-low heat and cook for about 20 minutes. When the onion is translucent and beginning to color, stir in the paprika, red pepper flakes, beef broth and red wine.

Bring the soup to a simmer, then reduce the heat to low and cover the pot. Cook for about 30 minutes then remove from stove and cool. Refrigerate the soup overnight, or up to a day or two.

The day you plan on serving the soup, skim off as much fat as you can with a spoon. Add the diced potatoes and chopped peppers. Cook the mixture for about 20-30 minutes over medium heat until the vegetables are tender. Check the seasoning and add salt and pepper, if needed.

Ladle the soup into bowls and garnish with chopped parsley.

Fish Coconut Curry

(4 servings)

Don't let the variety of spices discourage you from trying this delicious curry. If you are fortunate enough to live near a Whole Foods, Sprouts or Central Market, they might very well have a spice section in their bulk foods department. In Dallas, it's possible to purchase spices by the spoonful for mere pennies.

Central Market will sometimes even take that extra step and order specific bulk spices for you. I needed lavender for a Coca Cola syrup I was experimenting with last summer. Central Market ordered it and then called me when they had it in stock two weeks later. I was thrilled they were willing to do this when all I needed was two tablespoons of the stuff!

2 tsp coconut oil
1 large onion, chopped
2 cloves garlic, inced
1 tbsp fresh ginger, minced
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/8 tsp cayenne, or to taste
14.5oz can diced tomatoes
13.5oz can coconut milk
1/2 - 2 jalapeno peppers, sliced and to taste
salt, if needed
1 lb firm white fish
2 tbsp fresh cilantro, chopped

Heat the coconut oil in a heavy pot with a tight fitting lid. Add the onion and cook until it's translucent. Adjust the flame as needed to keep the onion from burning.

Stir in the garlic, ginger, garam masala, coriander, cumin, turmeric and cayenne. Cook for a minute or two (until the spices are very fragrant), then stir in the tomatoes, coconut milk and jalapeno pepper. Bring the mixture to a simmer, then reduce the flame to low, cover the pot and cook for about an hour. Taste and add salt, if needed.

Cut the fish into bite sized pieces and add to the curry. Cook for another 3-6 minutes or until the fish is cooked through.  If you cook it too long the fish might begin to flake and fall apart. Remove from heat and sprinkle with the cilantro.

Serve.

Egg Drop Soup

(4 servings)

This delicious soup can be on the table in minutes. The prep time is less than five minutes and all you really need to do is bring it up to a simmer, twice.

4 cups chicken broth, (1 qt)
2 - 3 tsp minced fresh ginger, to taste
2 - 3 green onions, sliced
1 - 2 pinches red pepper flakes
2 large eggs
2 tsp soy sauce
1  tsp sesame oil
1 tbsp corn starch
salt and pepper, to taste

Reserve about a 1/2 cup of the chicken broth. Set aside.

Combine the remaining broth with the ginger, green onions and red pepper flakes in a pot. Bring the mixture to a simmer over a medium flame.

While the soup is heating up, whisk together the eggs, soy sauce and sesame oil. Set aside.

When the soup reaches a simmer, pour the egg mixture slowly into the hot soup in a thin stream. Give everything a good stir.

Combine the cornstarch with the reserved chicken broth and stir the mixture into the soup. Allow everything to return to a simmer again. Taste and adjust the seasoning, if needed.

Remove from heat and serve.

Easy Beef Stew

( 4 servings)

It's been a while since I made stew and when I came across this recipe at CHOW, I felt inspired.

I changed proportions and ingredients somewhat because of what I had on hand. But, I followed the method of cooking the meat and onions first, then adding the remaining vegetables. The resulting stew was delicious and reheated beautifully the next day.

adapted from a recipe at CHOW
1/4 cup rice flour (or regular flour)
1 tsp salt
1 tsp freshly cracked pepper
1 1/2 lbs lean stewing beef, cut into 1-2 inch pieces
2 tbsp olive oil
1/4 cup water
1 large yellow onion, diced
1 tbsp double concentrated tomato paste
1/4 tsp dried thyme
2 small bay leaves
1 1/2 cups red wine
3 cups beef broth
1/2 lb mushrooms, cleaned and cut in half or quartered
2 stalks celery, diced
3 carrots, sliced
4 small Yukon Gold potatoes, diced (about 3/4 lb)
1 cup frozen green peas

Combine the rice flour, salt ad pepper until well mixed. Place into a large Ziploc bag and add the meat and toss.

Heat 1 tbsp of olive oil in a dutch oven or heavy pot with a tight fitting lid. Shake the excess flour mixture off the meat (keeping the excess in the bag) and add half the meat to the pot. Fry, the meat until browned and place into a bowl. Add the second tablespoon of oil to the pot and fry the remaining meat.

There was quite a lot of browned rice flour covering the bottom of the pot. It wasn't easy to scrape up and I didn't  want it to burn, so I added a quarter cup of water. I was then able to scrape up all of the flavorful browned bits from the bottom of the pot to which I added the onions. The water and rice flour mixture thickened up as it cooked coating the onions. There was a bit of flour, salt and pepper mixture remaining in the plastic bag which I sprinkled over the onion mixture as it was cooking.

Stir the tomato paste into the onions, then add the thyme, bay leaves, red wine and beef broth. Return the meat and its juices to the pot. Bring everything to a brisk simmer, then reduce the flame to low and cook uncovered for about 1 1/2 hours.

Stir in the mushrooms, celery, carrots and potatoes. Cover the pot and cook for another hour or until the vegetables are tender. Give everything a good stir about halfway through the cooking time.

Remove the bay leaves and check and adjust the seasoning if needed, with salt and pepper. Stir in the peas and cook for another 5 minutes until they are heated through. Serve.

This stew seems even more flavorful when reheated the next day!

Chilled Cucumber & Avocado Soup

(about 2-3 servings)

This fresh and delicious soup is topped with an aromatic dice of cucumber which provides a nice texture.  The buttermilk, yogurt and lemon juice give this soup a wonderful tang and the avocado lends its rich creaminess. 

This soup comes together very quickly and could be eaten right away, however I like it best when it's cooled for an hour or two. This recipe can easily be doubled for a larger crowd, but you might have to process the soup in batches.

soup

2 cups buttermilk

1/2 cup Greek yogurt
1 tbsp freshly squeezed lemon juice

1 small avocado

3/4 large English cucumber, cut up

2 tbsp red onion, diced

2-3 sprigs fresh dill

1/4 tsp salt, or more to taste

1/4 tsp freshly ground pepper

topping

1/4 large English cucumber, cut into small dice

1/2 clove garlic, minced

2 tsp lemon zest, finely minced (use a microplane if possible)

2 tsp fresh dill, chopped
1 tbsp olive oil

Place the buttermilk, yogurt, lemon juice, avocado, cucumber, onion, and dill into a blender. Process until smooth.

Pour into a serving bowl and stir in the salt and pepper. Adjust the seasoning as needed. Chill for an hour or two.

Just before serving combine the diced cucumber, garlic, lemon zest, dill and olive oil in a small bowl.

Ladle the chilled soup into bowls and top with the diced cucumber mixture. Serve.

Khoresht-e Fesenjan; Chicken Stew with Walnut & Pomegranate

(4-6 servings)

I have been wanting to make this dish for a very long time but I could never find the pomegranate molasses I needed to make this. I could have used several cups of pomegranate juice, but I was really curious about the concentrated stuff. The other day I popped into a Kroger, and there it was, in the middle of the foreign food isle. I was thrilled because it was a brand someone had recommended.

Khoresht-e Fesenjan is a Persian dish which traditionally was made with duck, however these days it's often made with chicken. I used skinless and boneless chicken thighs.

Plan to make this a day ahead as it's one of those dishes that is amazing reheated.

adapted from a recipe at the Iran Chamber Society. 
2 tsp butter or olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
3/4 lb walnuts, finely ground (about 1 1/2 cups)
1/2 tsp turmeric
1/2 tsp cardamom
1/2 tsp coriander
1/2 tsp salt
1/2 tsp freshly ground pepper
1 bay leaf
2 cups chicken broth
1/3 cup pomegranate molasses
2-3 tbsp honey or brown sugar (optional)
2 lbs skinless and boneless chicken thighs
salt and freshly ground black pepper
1 tbsp oil (high heat, such as coconut)

Use a heavy pot with a tight fitting lid and heat the butter or olive oil over a low flame. Add the garlic and onions. Stir the mixture well and saute slowly until the onions are a golden brown; about 30 minutes. You might have to stir the mixture from time to time and adjust the flame to keep it from burning.

Stir in the ground walnuts. Increase the flame slightly and cook for another 15 minutes or so until the walnuts become fragrant. The nuts can burn easily, so stir the onion and nut mixture frequently.

Stir in the turmeric, cardamom, coriander, salt, pepper and bay leaf. Cook for about a minute, then stir in the chicken broth and pomegranate molasses.

Bring the mixture to a simmer, then cover the pot with a tight fitting lid, lower the heat and cook for about 2 hours. Check and stir the mixture at 20-30 minute intervals otherwise it might burn. The colour will deepen as the sauce cooks.

Taste and adjust the seasoning if needed. Add honey or brown sugar at this point if the mixture seems too tart.

Cut the chicken thighs in half and trim any large pieces of fat. Sprinkle the meat with salt and pepper.

Heat the oil in a large skillet. Brown the chicken on both sides (you might have to do this in batches). It's not necessary that the chicken be cooked through as it will continue to cook in the stew.

Add the browned chicken to the onion and nut sauce. Cover the pot and over a low flame cook for about 45 minutes. Remove the lid and cook another 30 minutes or until the chicken is tender. Stir it from time to time so that it doesn't burn. Discard the bay leaf.

You can serve this right away or allow it to cool and reheat it tomorrow. It seems more flavourful a day later.

Serve with rice. Garnish with fresh pomegranate seeds (I didn't have any, they are out of season here), chopped walnuts or chopped cilantro.

Asparagus Soup

(2 - 3 servings)

Asparagus was on sale this week at Sprouts; 99¢ a pound. Beautiful slim green spears. I grabbed two bunches and munched on one as soon as I got home. I love raw asparagus, it reminds me of fresh green peas. The second bunch found its way into this soup.

1 lb asparagus
2 tsp olive oil
1/2 cup finely chopped shallots
a pinch of cayenne pepper
1/4 cup white wine such as Sauvignon Blanc or replace this amount with additional broth
2 3/4 cups vegetable broth
a small amount of olive oil
salt and freshly cracked black pepper
1 tsp white wine vinegar
2 tbsp heavy cream

Wash the asparagus and snap off any woody ends (I only had 4 of these) and discard.

Cut off the tips and set aside. Cut the remainder of the spears into thin slices.

Heat the oil in a heavy pot with tight fitting lid, over a low flame.

Stir in the shallots and saute them until they are translucent. Add the asparagus and stirring from time to time cook them slowly over low heat for about 10-15 minutes taking care they don't burn. Stir in a pinch of cayenne pepper.

Increase the heat slightly and stir in the wine, if using (otherwise skip this step). Cook until most of the wine has evaporated.

Pour in the broth, give everything a good stir and cover the pot with a tight fitting lid. Lower the heat and cook for about 20 minutes.

Preheat the oven to 400°F.

Lightly oil an ovenproof dish with olive oil and add the asparagus tips. Drizzle a few drops of oil over the tips and roll them a round a bit to coat them, then arrange them in a single layer. Sprinkle with salt and pepper.

Roast the tips for about 12-15 minutes or until you notice them lightly brown, then remove them from the oven.

Puree the soup either in a blender or with a hand held immersion blender until the soup is smooth. Stir in the vinegar, then taste and adjust the seasoning, if needed.

Return to the stove and stir in the heavy cream. Allow the soup to heat up again without bringing it to a boil, otherwise the soup might curdle.

Divide the soup between 2 or 3 bowls and garnish with the roasted tips. Enjoy.

Chicken Soup with Mint and Lemon

(about 6-8 servings)

I hadn't planned on making a chicken soup with mint. I wanted to use parsley, but I inadvertently grabbed a bunch of cilantro while out shopping. But, things have a way of working themselves out. There's fresh mint growing in my garden at the moment and I also had some dried mint on hand. Combined with some fresh lemon juice, they were quite wonderful in this tasty chicken soup.

1 tbsp olive oil
2 cloves garlic, minced
2 yellow onions, chopped
2 medium carrot sliced
3-4 celery stalks, diced
1/2 cup uncooked long grain rice
2 1/2 tsp dried mint
2 quarts chicken stock
2 medium tomatoes, diced
reserved meat from the drumsticks or about 1 1/2 cups leftover cooked chicken
freshly squeezed juice from 2 small lemons, or to taste
4-6 sprigs fresh mint, remove the stems and chop
salt and freshly cracked pepper, to taste

Heat the olive oil in a heavy soup pot (over medium-low) and add the garlic. Fry for about 20 seconds or until it becomes fragrant and add the chopped onion. Saute the onion for about 5 minutes until it softens.

Add the carrots and celery to the onion mixture. Reduce the heat to keep the vegetables from burning and cook, stirring once or twice for another 5-8 minutes.

Stir in the rice and mint. Pour in the chicken stock and add the tomatoes. Simmer the soup gently for about 10-12 minutes or until the rice is done.

Slice or shred the chicken into small pieces and add that to the soup as well as the fresh lemon juice. Continue to cook another few minutes until the meat has heated through.

Stir in the fresh mint and add the salt and pepper to taste.

Serve.

Chicken Stock

(about 2 quarts)

My grandmother used to make her soup from scratch.  Her stock had a depth of flavour that nothing in a can or package can rival. She frequently began with chicken bones and vegetables which she simmered very slowly over the span of several hours.

Chicken stock is not very difficult to make. Whenever I have enough rotisserie chicken carcasses stashed in my freezer or I come across free range chicken on sale as I did this week, I try to recreate what I enjoyed so much as a child.

6 large drumsticks, about 3 lbs
2 large carrots
4 celery sticks
1 large yellow onion
1 clove garlic
5 sprigs fresh parsley, washed
peel from 1/2 a lemon or lime cutting away as much pith as possible
10-12 whole peppercorns
1/2 tsp dried thyme
2 bay leaves
8 cups water, (2 quarts)

1 1/2 cups water
1 tsp salt

Wash the chicken and place into a large heavy pot with a tight fitting lid.

Wash and scrub the carrots, then cut them into several large pieces. Wash the celery and cut each stalk into 3 or 4 pieces. Peel the onions and roughly cut into 4-6 pieces. Place all of these into the pot with the chicken.

Remove the peel from the garlic, cut the clove in half and add to the pot. Add the parsley, lemon or lime peel, peppercorns, thyme and bay leaf.

Add the water and bring the mixture to a boil. Lower the heat to the lowest setting. Cover the pot tightly and cook for about 1 1/2 hours.

Carefully remove the drumsticks from the pot. Replace the lid and continue to cook the broth over the lowest setting.

When the chicken is cool enough to handle. Remove the meat from the bones and set aside.

Return the bones and chicken skin back to the pot. Add the additional one and a half cups of water and salt, cover the pot and cook another 3 hours (on the lowest setting).

Strain the broth through a fine sieve or colander and discard the solids. Refrigerate at least 6 hours and remove the fat which has solidified on the surface. If you prefer to use your broth right away then skim off as much fat from the surface as you can before using it.

Chili Goulash

(4-6 servings)

Recently I made some chili con carne in tandem with a friend. We hit the grocery store together then headed to our respective homes to cook. We spent the afternoon sending each other photos of our work in progress, from chopping up the veggies, to the beer we were drinking while preparing our meals. Both of our chilies turned out great, loaded with ground beef, various peppers and kidney beans.

When I finally finished the last of it over a week ago, I got to thinking it would be interesting to make a goulash seasoned much like an American chili. Nice chunks of marbled beef cooked slowly with an assortment of bell peppers and chili peppers, until the meat was fork tender and the vegetables broken down into a thick aromatic sauce. I left out the kidney beans Texas style, but added tomatoes which some believe don't belong in a proper goulash.

This Hungarian-American hybrid goulash was amazing! It was the perfect meal for a cold winter night.

1-2 tbsp oil, give or take
1 1/2 lbs marbled round steak (London Broil) cut into 3/4 inch cubes
3 cloves garlic, minced
2 large yellow onions, chopped fine
3 tbsp sweet Hungarian paprika

2 tbsp chili powder

2 tsp ground cumin

2 tsp dried oregano

1 tsp whole caraway seeds
1/2 tsp salt
1/2 tsp freshly cracked black pepper
2 cups beef broth

14.5oz can diced tomatoes
3 bell peppers, seeded and diced

1 poblano pepper, seeded and diced

1 red fresno chili pepper, *seeded and diced

1-2 jalapeno peppers, *seeded and diced

1/4 cup finely ground cornmeal

Heat one tablespoon of oil in a large skillet and fry the meat until it's nicely browned. You might have to do this in batches. Place the meat into a heavy pot with a tight fitting lid; alternately you can place the meat into a slow cooker.  When you have finished with the meat, add more oil to the skillet if needed and lower the heat.

Add the garlic and the onions and fry them until they have softened. Stir them, scraping up the bits from the fried meat. When the onion mixture has softened add it to the meat in the pot or slow cooker.

Stir in the the paprika, chili powder, cumin, thyme, oregano, caraway, salt, pepper, broth and diced tomatoes. Bring the chili goulash to a gentle simmer, then stir in all of the diced peppers and *chili peppers. *Add the seeds for additional heat, if you prefer it hotter. Bring to a simmer again. Reduce the heat to the lowest setting and cover the pot. Cook for about 3-4 hours or until the meat is fork tender. If you are making this in the slow cooker, it will probably take an extra few hours on the lowest setting; I'd probably aim for 6-7 hours.

Check and adjust the seasoning with salt and pepper, if necessary. Sprinkle the cornmeal evenly over the top, then stir it in until it's evenly distributed. Cook for an additional 10-15 minutes or until the chili goulash has thickened, stirring from time to time.

Ladle into bowls and serve. Garnish with parsley, if desired. This goulash reheats really well.

Clam & Fennel Chowder

(4-6 servings)

This tasty chowder is so full of vegetables, it's almost like a stew. Toward the end I added buttermilk instead of milk and its subtle tang was really nice. I will definitely be using buttermilk again the next time I make this.

1 tbsp olive or coconut oil
2 - 3 cloves garlic, chopped
1 large yellow onion, chopped
2 stalks celery, diced
1 large carrot, diced
1 fennel bulb and its stalks sliced
1 cup dry white wine
1x 8oz clam juice
1 bay leaf
1 tsp minced fresh ginger
1/8 -1/4 tsp freshly ground pepper, to taste
3x  6.5oz canned chopped clams with juice
1 lb Yukon gold potatoes, washed and cut into 1/2" dice
3 tbsp finely ground cornmeal
1/2 cup water
salt, to taste
1/4 cup fresh parsley, chopped
1/2 cup buttermilk
2 tbsp heavy cream

Heat the oil in a large pot with a tight fitting lid over moderate heat and add the garlic. When the garlic becomes fragrant add the onion and saute for a couple of minutes, stirring from time to time.

Stir in the celery, carrot and fennel and saute for about 5 minutes, adjusting the heat if necessary to keep things from burning.

Pour in the wine and clam juice. Add the ginger and ground pepper. Place a tight fitting lid over the pot, lower the heat and cook for about 25 minutes.

Stir in the juice from the canned clams, setting the clams aside. Stir in the potatoes, cornmeal and water. Top with the lid and cook gently  for another 15 minutes or until the potatoes are tender.

Check and adjust the seasoning with salt, if needed. Remove the bay leaf and stir in the reserved clams, parsley, buttermilk and cream. Cook until heated through, but don't allow the chowder to come to a simmer or boil or else it might curdle.

Remove from heat and serve. This chowder seems even better if you wait and reheat it the next day.

Cod, Shrimp & Fennel Chowder

(4-6 servings)

I've wanted to make a fish or seafood chowder with fennel ever since Sue, from The view from Great Island, posted her Springtime Salmon and Fennel Chowder. I've mostly had fennel raw in salads, although years ago I used to pull the bulbs apart, stuff them with a mixture of herbs and bread, then bake them with tomato sauce and cheese. Fennel has a delicate anise-like flavour which people seem to either love or hate. I thought it was really quite tasty in this chowder.

Sue mentioned her chowder was best made ahead of time and reheated after the flavours had a chance to mingle. I followed her suggestion and prepared mine in two steps. This is one of the most delicious chowders I've ever made.

I didn't have any on hand, but I think a small splash of Pernod right before serving would have been pretty amazing in this!

3/4 lb raw shrimp (in their shells)
a few ice cubes
1  fennel bulb with stalks (about 1 lb)
2 cups clam juice
1/2 cup white wine
2 tsp fennel seeds
1 small bay leaf
4-5 whole peppercorns
1 tbsp butter or olive oil
1 large yellow onion, chopped
2 stalks celery, chopped or sliced
2 medium carrots, diced or sliced
1 cob corn, shucked
3/4 lb baby potatoes, cut into bite sized pieces (I used purple for their colour)
2 cups milk (replace part of the milk with half and half or cream, if you prefer a richer soup)
1 tsp sweet paprika
a few pinches cayenne
3/4 lb cod fillet, cut into bite sized pieces
salt

Clean the shrimp by removing their shells and tails and heads if you have those (reserve), then running a knife along the backside to remove the black veins. Place the cleaned shrimp on ice and return them to the refrigerator.

Wash the fennel and cut off the stalks about 1 1/2 inches above the bulb. Set the bulb aside. Pull off the ferny fronds from the stalks and reserve those for garnish. Slice the stalks and place them into a small pot with a lid.

Add the shrimp shells, clam juice, wine, fennel seeds, bay leaf and peppercorns to the pot. Bring the mixture to a light simmer, lower the heat, cover and cook for about an hour.

Slice the fennel bulb into thin slices. Set aside.

Heat the butter or olive oil in a soup pot and add the onion. Cook the onion until it's translucent. Stir in the celery. Cook for a minute or two.

Strain the clam broth into the soup pot with the sauteed onions and celery. Add the sliced fennel bulb, carrots, corn, potatoes, milk, paprika and cayenne. Bring the mixture to a simmer, set the heat to the lowest setting (you don't want it to boil at this point), cover (leaving the lid slightly ajar) and cook for  about 45 minutes or until the vegetables are tender.

Add the cod and stir, then turn off the heat, cover the pot and allow the chowder to cool for several hours or overnight. This gives the flavours a chance to blend.

When you are ready to serve, gently reheat the chowder taking care it doesn't come to a boil. When the chowder has heated up, add the shrimp and cook for 3-5 minutes or until the shrimp are cooked through. Check and adjust the seasoning with salt and pepper, if needed.

Serve. Garnish with the reserved fennel fronds.

Hearty Vegetable Soup with Sausage

(4-5 servings)

I can't believe it's almost September. The summer passed very quickly and now I'm looking forward to cooler weather.

The markets are full of amazing produce at this time of year and a lot of it is local. I grabbed a link of my favourite smoked German sausage, then headed to the vegetable section. The nice thing about this soup is you can add almost anything you desire. Sometimes I'll add zucchini, broccoli, fennel or cauliflower as well as or in place of the green beans, bell pepper and kale. I love using fresh tomatoes, but they were very pricey this week, so I opted for canned instead. I have made this soup with either chicken or beef broth, white or red wine (or no wine at all) and a variety of sausages. The flavours change depending on what I've used, but the soup always manages to turn out really well. I use less in the way of seasoning for this soup because the sausage usually imparts its delicious flavour to both broth and vegetables.

Last March I was introduced to gremolata, a fresh condiment which is often used to finish a dish of braised meat. I thought it would be wonderful with this soup... and it was!

soup
up to 1 tbsp olive oil (enough to coat the bottom of a soup pot)
about 1 lb meaty sausage, your choice, sliced into rounds
3-4 cloves garlic, roughly chopped
1 large onion, chopped
3 stalks celery, diced
2 medium carrots, sliced
1/2 lb waxy potatoes, cut into bite sized pieces
15oz can diced tomatoes
1 cup dry white or red wine (or use an additional cup of broth)
3 cups good quality broth
small handful green beans, trimmed and cut up
3 large leaves of kale, washed and sliced into ribbons
1 red bell pepper, seeded and diced
small handful fresh parsley, chopped
salt and freshly cracked pepper, to taste

Heat the olive oil in a soup pot with a tight fitting lid, then add the sausage and fry until it's nicely browned.

If the sausage rendered a large amount of fat, then remove some of it leaving about a tablespoon or slightly less. Reduce the heat and add the garlic and onions. Saute the mixture until the onions soften and become translucent.

Stir in the celery, carrots, potatoes, canned tomatoes, wine and broth. Simmer gently for about 15 minutes. Add the green beans, kale, red bell pepper and parsley. Lower the heat and cover the pot. Cook for another 25-45 minutes or until the vegetables can be easily pierced with a knife.

Check and adjust the seasoning if necessary with salt and pepper.

gremolata
2 tbsp minced fresh parsley
1 tbsp minced garlic
1 tbsp lemon zest, minced

Combine the parsley, garlic and lemon zest.

Ladle the soup into bowls and sprinkle with the gremolata. Enjoy.