December 17, 2012 § Leave a comment
It has been numbing to walk outside in San Diego. Thus, it has been a soup week for me. A while ago I discovered the most simple potato soup recipe in my friend The French Chef Cookbook by Julia Child. I think this recipe is as simple as it gets for French Cooking. Today was the perfect day to try it.
For 6 – 8 Servings you’ll need:
- 3 to 4 cups (sliced or diced) peeled potatoes – it ‘s about 2 medium Russet Potatoes; on sale at Sprouts for $0.50 per lb.
- 3 Cups of thinly sliced leeks or yellow onions – it is about 1 1/2 small onions; on sale at Sprouts $0.50 per lb., leeks are more expensive at $1.99 per lb.
- 2 Quarts (8 Cups) of Water
- 1 TBSP of Salt
- 1/3 Cup of Heavy Cream
- 2-3 TBSP of Butter
- Bacon (optional) – $2.51 for 6 slices at Sprouts or buy in single slices from Butcher Shop at Vons.
In a 3 to 4 quart sauce span – simmer the vegetables, water, and salt together partially covered for 40 to 50 Minutes until the vegetables are tender. Once the vegetables are soft, either blend in batches with a food blender or mash the potatoes and onions with a fork. If you prefer a smooth texture, use the blender. If you like potato chunks, go with the fork. Season with Salt and Pepper to your taste. Stir in the heavy cream and butter.
You’re done! Hard to believe, right?
I decided to add bacon to the soup because I wanted a rendition of the potato and bacon soup my friends and I used to have at Schlotsky’s Deli before soccer practice. So good!
Next time, I’m going to add a touch of shredded Cheddar Cheese, Chives, and a small scoop of sour cream for a baked potato soup. I’ll let you know how it is!
October 12, 2012 § Leave a comment
I have always had an impression that Stew was a pain to make. However, the rain and cold weather finally motivated me to dive into cooking one of my all time favorites. I just love the warm flavor – texture of softened baby carrots, potatoes, and tender chunks of beef. Pair it with a glass of red wine, and my stomach is a happy camper.
Stew just takes a long time. If you cook it exactly as Julia Child would, it will be even longer, since her directions are very detailed. If you’ve watched Julia & Julia, you know what I mean. However, after excluding some of Julia Child’s steps in her recipe (i.e. Lardons aka Bacon) – turns out Stew is one of the easiest dishes to make.
Ingredients for 4 Servings:
– 1 1/3 lb of Beef (Rump or Chuck): All Natural Available between $5.00-$6.00 at Sprouts Farmers market.
– Beef Stock: All Natural Also Available at Sprouts for $2.00/32 Oz – On Sale
– Potatoes: $0.69/lb +/- at Sprouts (I like Yukon Gold) – You’ll need about 3-4.
-A Bag of Organic Baby Carrots: $1.50/bag at Sprouts Farmers Market
– Red Wine: You can use old wine that has been stored in Fridge, or I used Trader Joe’s Charles Shaw Cabernet Sauvignon @ $2.00/bottle.
-1 Whole Onion
– Butter, Salt, Pepper
1. Cube Beef Rump or Chuck. Cube the Potatoes. Quart the Onion.
2. Heat Butter (about 2 Tbsp) on Medium High Heat in a pan. Once the pan is heated, brown the Beef chunks until all the pink disappears.
3. Put the Browned Beef in a deep pot with carrots, onions, and potatoes and turn heat onto medium. Cook for about 5 Minutes.
4. While the Beef & Veggies are cooking – pour 1 +/- cup of red wine into the pan that cooked the beef. Make sure the pan is still left on Medium High Heat. Turn off the heat once the wine is poured, and this will create a glaze or as I understand it, a red wine reduction. Pour the reduction into the pot with Beef & Veggies.
5. Pour the Beef Stock until it barely covers the Beef & Veggies. Bring it to a boil, then reduce the heat to medium low. Put a lid on it, and let it cook for 2 Hours. I checked on it ever 30 min. Add beef stock if needed. But for a thicker stew, it’s fine if left alone.
After 2 Hours (I couldn’t help myself after 1.5hrs) the beef should be tender and the veggies should be soft, which means it’s ready to eat!
Stay Warm This Fall & Winter Season 🙂
November 29, 2010 § Leave a comment
My boyfriend was a Chef at a restaurant that had this amazing chile verde soup. It tasted calming, yet spicy enough to warm your body and make your nose drip. They would have variations of it. Sometimes it would be with chile rojo with hominy and pulled chicken. Other times it would have more cilantro. Regardless, it is one of my favorite soups. Here is the recipe with my own take on it (actually, it is his take).
- Chicken Broth: 3-4 Cans
- 1/2 Cup Cilantro or 1/2 bunch of Cilantro
- Garlic – 3 Cloves
- Serrano or Jalepeno Chile depending on your spice tolerance
- 1/2 Large Yellow Onion or 1 Small Yellow Onion
- 1/2-1 Green or Red Bell Pepper
- +/- 1 Cup of Carrots – I usually use more because I love the soft carrot texture and taste.
- +/- 1 Cup of Broccoli florets; I’ll chop the stem into pieces and us it in the soup as well.
- Meat of Choice: Ground turkey or beef are what we usually use.
- Chop up onions, garlic, and bell pepper. Slice or Finely Chop 1/4-1/2 of the Serrano Chile. Saute in olive oil over medium heat for about 5 Minutes. There are two options from here:
– Option 1: Blend with chicken broth and cilantro to make it a finer base. Make sure to blend in multiple parts, so the soup will not over flow. Furthermore, make sure to leave the lid off so the steam can come out or else it could get very messy. If you go with this option, the turkey or beef has to be cooked separately. Remember to season with salt and pepper.
– Option 2: Add the ground turkey and make it a chunkier soup.
Either way will be delicious.
After the broth and turkey have been combined, add the carrots and broccoli florets. Bring the soup to a boil then to a simmer. Let it cook for another 25 Minutes before serving.
Pair this soup with quesadilla, fresh corn tortilla or chips.
Estimated Time: 30 Minutes
Estimated Cost Breakdown:
- Chicken Broth at $1.00/can – $4.00
- Broccoli Crown $0.80
- 1-2 large carrot sticks $0.50
- Cilantro $0.50 a Bunch – $0.25 for half
- Bell Pepper $1.00 Each
- Serrano or Jalepeno Chile $0.10
- 1 lb Ground Turkey* or Beef $3.00 *Ground Turkey is more expensive, but grocery stores will have it for less than $2.00 if it is a quick sale.
Total Estimated Cost: $10.00 – 4 Servings (Bowl) is $2.50/Serving