Kate's Cuisine » Soups and Stews

Cream of Asparagus Soup

kate — Thu, 17 Nov 2011 21:41:27 +0000

1 bunch asparagus, spears cut off and left intact, stalks chopped $4.99
1 tablespoon Kosher salt $0.01
6 tablespoons butter $0.36
1 medium onion, chopped $0.47
1 stalk celery, chopped $0.13
1 carrot, chopped $0.17
6 tablespoons all-purpose flour $0.06
1/2 cup parsley, coarsely chopped $0.50
3 sprigs fresh thyme $0.75
1 bay leaf $0.16
1/2 cup heavy cream $0.44
1/2 cup white wine $2.29
8 cups vegetable stock $3.99
Fresh black pepper $0.01

Total Cost $14.33
Cost per Serving $2.39

1.) Add butter to a large pot over medium heat. Add butter and allow to melt. When hot add the onion, celery, carrot, and chopped asparagus (not the tips.) Cover and cook, stirring occasionally, until asparagus and carrot is soft, about 12 minutes.

2.) Meanwhile, bring a large heavily salted pot of water to a boil. When boiling, add asparagus tips and blanch for 2 – 3 minutes. Drain and set aside.

3.) Add the flour to the pan and stir with a wooden spoon to fully incorporate. Stir and cook for another 2 minutes. Add the thyme, parsley, and bay leaf to the pan and stir again. Cook for about 1 minute.

4.) Pour in the white wine, stir, and bring to a boil. Allow wine to boil for about 2 minutes to allow the alcohol to burn off.

5.) Pour in the vegetable stock and bring to a boil while whisking constantly. Remove from the heat and allow to cool.

6.) Using an immersion blender (or transferring to a stand blender in batches,) puree the soup until smooth.

7.) Place a fine-mesh colander over a large pot or bowl. Pour the soup through the strainer and push through with a wooden spoon to get soup entirely smooth.

8.) Return the soup to the pot and reheat over medium heat. Whisk in the heavy cream, salt and pepper into the soup.

9.) Pour or ladle the soup into bowls and garnish with asparagus spears.

10.) Serve and enjoy!

Read the Cream of Asparagus Soup review here

Julia Child’s Boeuf Bourguignon

kate — Sun, 06 Nov 2011 01:26:15 +0000

For the beef:

8 slices of bacon $2.40
1 tablespoon olive oil $0.06
3 pounds lean stewing beef $12.30
1 carrot, sliced $0.17
1 onion, sliced $0.47
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 tablespoons all-purpose flour $0.02
3 cups of full-bodied red wine $13.71
2 – 3 cups beef stock $1.50
1 tablespoon tomato paste $0.59
2 cloves mashed garlic $0.02
1/2 teaspoon thyme $0.40
1 bay leaf, crumbled $0.16

For the mushrooms:

2 tablespoons butter $0.12
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large $1.99

For the onions:

18 – 24 small pearl onions, peeled $4.99
1 1/2 tablespoons butter $0.09
1 1/2 tablespoons olive oil $0.09
1/2 cup of red wine $2.28
1/2 cup fresh parsley sprigs $0.50
1/2 bay leaf $0.08
1/4 teaspoon thyme $0.20
Salt $0.01
Pepper $0.01

Total Cost $42.18

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise. Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Read my review of Julia Child’s Boeuf Bourguignon here

Zucchini Stew

kate — Sat, 01 Oct 2011 22:24:27 +0000

3 medium to large zucchinis, cored and diced $2.80
1 can red kidney beans, drained and rinsed $0.99
1 can white kidney beans, drained and rinsed $0.99
12 to 14 new potatoes, halved $2.75
1/2 package elbow macaroni pasta $0.50
6 cups spaghetti sauce $3.72

Total Cost $11.75

1.) Bring a large pot of water to a boil. When boiling, add zucchini and boil until they’re as tender as you like them. (I like mine a bit on the firmer side so I only boil them for 4 or 5 minutes.)

2.) Meanwhile in a separate large pot, place: spaghetti sauce, red kidney beans, white kidney beans, and new potatoes. When zucchini is finished, place that in the pot with the rest of the ingredients. Turn heat to medium-high and allow to cook, stirring occasionally until potatoes are tender.

3.) Meanwhile, bring another large pot of water to a boil. When boiling, add macaroni and cook until al dente, stirring occasionally.

4.) When pasta is finished cook, drain and place in a large serving bowl. Add zucchini stew over top.

5.) Serve and enjoy!

Read the Zucchini Stew review here

Corn Chowder

kate — Sun, 28 Aug 2011 14:47:20 +0000

4 medium potatoes, peeled and chopped $0.68
3 tablespoons olive oil $0.54
1 medium onion, diced $0.47
2 cups vegetable stock $0.99
4 ears corn, with corn cut off $0.68
2 teaspoons salt $0.02
Freshly ground black pepper $0.01
2 cups half and half cream $1.76

Total Cost $5.15
Cost per Serving $1.29

1.) In a Dutch oven or other large stock pot, heat olive oil over medium-high heat. Add potatoes and onions to the pot and turn to coat everything in oil. Stir and cook for 5 minutes.

2.) Pour in the vegetable stock and stir in the corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover the pot. Simmer for twenty minutes, stirring occasionally, until potatoes are tender.

3.) Warm the half and half in a small saucepan until it’s hot and just about to boil. Stir constantly so that the cream does not burn to the pot. Remove the pan from the heat just until it boils and then add to the chowder. Remove chowder from heat.

4.) Serve and enjoy!

Read the Corn Chowder Review here

Split Pea Soup

kate — Wed, 18 May 2011 00:38:47 +0000

2 cups split peas, rinsed $0.66
6 cups cold water Free
5 cups chicken broth $2.50
1 carrot, finely chopped $0.17
1 celery stalk with leaves, finely chopped $0.11
1 onion, finely chopped $0.47
3 garlic cloves, finely chopped $0.03
1 teaspoon sugar $0.01
2 teaspoons lemon juice $0.04
1 bay leaf $0.16
1/2 teaspoon dried parsley $0.33
1/2 teaspoon dried thyme $0.60
1/2 teaspoon dried marjoram $0.37
Pinch of cayenne pepper $0.01
Salt and black pepper $0.01

Total Cost $5.47

1.) In a large pot add split peas with 6 cups cold water. Bring the water to a boil, then reduce heat and simmer for 1 1/2 hours, or until the split peas are tender.

2.) Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf, and all the spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.

3.) Remove the bay leaf. Cool slightly. Puree in blender or with handheld blender for a smooth soup, or leave as it is.

4.) Serve and enjoy!

Read the review here

Tomato Soup with Grilled Cheese Croutons

kate — Sat, 16 Apr 2011 00:43:04 +0000

My new favourite soup!

2 cans diced tomatoes $2.58
2 tablespoons olive oil $0.36
1/4 teaspoon kosher salt $0.01
1/8 teaspoon freshly ground black pepper $0.01
2 tablespoons olive oil $0.36
1 small yellow, diced $0.47
2 medium carrots, peeled and diced $0.34
2 medium celery stalks, diced $0.11
1 large garlic clove, minced $0.01
2 tablespoons flour $0.04
3 cups chicken broth $1.50
1 dried bay leaf $0.16
2 teaspoons sugar $0.02
1/4 teaspoon kosher salt $0.01
1/4 teaspoon freshly ground pepper $0.01
2 tablespoons butter $0.12
2 tablespoons chopped fresh basil $0.50
4 slices white bread $0.56
2 tablespoons butter $0.12
1 cup cheddar cheese $1.25

Total Cost $8.54

1.) Preheat oven to 425 degrees Fahrenheit. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast in oven for 15 minutes.

2.) While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onions, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.

3.) Remove from heat, discard bay leaf and puree soup using a countertop or hand-held blender, until smooth. Stir in two tablespoons and chopped basil.

4.) For the croutons, spread butter on both sides of all bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1/4 cup grated cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip, and cook for 2 more minutes. Remove from pan, and cool for a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

5.) Serve and enjoy!

Read the review here

Butternut Squash Soup

kate — Tue, 23 Mar 2010 19:24:32 +0000

1 butternut squash, peeled, seeded, and diced $2.99
2 tablespoons olive oil $0.36
1 onion, diced $0.47
3 cloves garlic, minced $0.03
6 cups chicken broth $3.00
2 cups milk $0.54
1 teaspoon nutmeg $0.17
1 teaspoon cloves, ground $0.29
Pinch of coarse salt and ground pepper $0.02
1 tablespoon dried parsley $2.01

Total Cost $9.88

1.) Place olive oil in a large heavy pot set over medium heat. When oil is hot, add onion and garlic and saute for about 5 minutes. Then add diced squash and cook for about three minutes.

2.) Add chicken broth, cloves, nutmeg, salt and pepper and turn heat to medium-high. Allow to cook for approximately 20 – 30 minutes, until squash is very tender and falling apart.

3.) When ready, transfer to food processor and puree until smooth. Transfer back to soup pot and heat up to boiling. Once boiling, turn down to medium-low. When soup has cooled down, add milk and heat until just heated through.

4.) Once milk is heated through, remove from heat and sprinkle top of soup with fresh or dried parsley flakes.

5.) Serve and enjoy!

Read the review here

Chicken Stock

kate — Sun, 24 Jan 2010 21:36:01 +0000

3 – 4 pounds of chicken bones
6 stalks of celery, roughly chopped into 2 – 3 pieces each $0.44
6 large carrots, roughly chopped into 2 – 3 pieces each $1.02
1 large onion, quartered $0.47
6 – 8 cloves of garlic, smashed $0.08
Teaspoon of salt $0.01
1/2 teaspoon pepper $0.01

Total Cost $2.03

1.) Place chicken bones in a very large pot and fill with enough water to just cover the bones. Add the onions, carrots, celery, salt, and pepper.

2.) Bring to a boil and then reduce heat to medium, cover, and simmer for 2 – 3 hours, depending. Throughout cooking, continually check and taste the stock to make sure that you like the taste. Add more salt, pepper if needed.

3.) When finished, drain the large pot into another pot that’s large enough to hold the remaining stock. Discard bones and all vegetables.

4.) Wait for stock to cool and then divide into smaller, separate containers. Use immediately, refrigerate, or freeze.

5.) When ready to use, serve and enjoy!

Read the review here

Superb Beef Bourguignonne

kate — Sun, 17 Jan 2010 01:02:48 +0000

1/3 cup all-purpose flour $0.07
1/2 teaspoon salt $0.01
1/2 teaspoon ground pepper $0.01
1/2 teaspoon paprika $0.01
3 pounds cubed stewing beef $15.75
2 tablespoons vegetable oil $0.14
2 leeks $1.50
2 onions $0.94
1 tablespoon butter $0.06
2 large crushed garlic cloves $0.02
1/4 cup chopped parsley $0.24
1/4 cup cognac or brandy $2.57
2 cups red wine $9.14
1 cup beef broth $0.50
1 1/2 teaspoon dried marjoram $1.14
1/2 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $32.12

1.) Mix the flour with the salt, pepper, and paprika in a medium-sized bowl or plastic bag. Add one-third of the beef and coat evenly with the flour mixture. Heat the oil in a large wide saucepan set over medium heat. When the oil is hot, shake the excess flour from the meat and place the meat in the hot oil. Cook, turning occasionally, until the beef is well browned on all sides. Transfer to a plate. Coat and brown the beef in 2 more batches, adding more oil, if necessary. Save any remaining flour mixture.

2.) Discard the dark green ends of the leeks. Trim the roots and slice the leeks in half lengthwise. Rinse well under cold running water. Coarsely chop the leeks and the onions.

3.) Reduce heat to low, remove the saucepan from the heat and add the butter to the pan. Add the cut vegetables, crushed garlic and chopped parsley. Stir well and return the saucepan to low heat. Cook, stirring frequently, until the onions start to soften, about 5 minutes. Sprinkle with any remaining flour mixture and stir until evenly coated, gently scraping the bottom of the saucepan as you stir to lift off any brown bits.

4.) Place the meat back in the pan. Pour cognac over top and immediately ignite. Flambe for a few seconds, then stir in 2 cups of wine. Stir in remaining ingredients. Cover and bring to a boil. Then, reduce heat to low and simmer gently, stirring often, until the meat is fork-tender, about 2 to 2.5 hours.

5.) Just before serving, taste the stew. If you would prefer a stronger wine taste, add another 1/4 cup to 1/2 cup red wine. Continue simmering for about 2 more minutes.

6.) Serve and enjoy!

Read the review here

Beef Barley Soup

kate — Mon, 16 Nov 2009 00:07:23 +0000

Perfect for a cold winter’s night!

2 pounds stewing beef $10.50
2 tablespoons canola oil $0.14
2 cups chopped carrots (about 2 large carrots) $0.34
1 stalk celery $0.11
1 large onion $0.47
1 can diced tomatoes $0.99
1/2 cup frozen corn $0.50
1/2 cup frozen green bean $0.50
2/3 cup barley $0.14
1 tablespoon dried parsley flakes $2.01
2 teaspoons salt $0.02
1 teaspoon dried basil $0.46
4 cups beef broth $.099

Total Cost $17.25

1.) In a frying pan, heat oil and brown beef.

2.) Place carrots, celery, onion, corn, and green beans in crock pot. When beef is finished browning, add meat on top.

3.) Combine tomatoes, barley, parsley, salt, and basil. Pour over meat and then add beef broth.

4.) Cover and cook on low for 6 – 8 hours or high for 4 – 6 hours.

5.) Serve and enjoy!

Read the review here