Pot-Au-Feu (Simmered Beef And Vegetable Supper)

Posted On June 10, 2009

Filed under Soup and Stew

Comments Dropped leave a response

1 chuck roast (3-4 pounds boneless; 4-5 pounds bone in)

3 to 4 pounds meaty beef short ribs (about 6)

Kosher salt

1 quart homemake or canned low sodium chicken broth

1 750 millilter bottle medium bodied red wine, such as syrah or merlot

1 quart cool water

2 bay leave

3 sprigs fresh thyme (or 1 tsp dried)

4 sprigs fresh parsley

2 heads garlic, out skin peeled and top third cut off to reveal Innin cloves

1 teaspoon whole peppercorns

1 onion, peeled and halved

2 tsp fine sea salt

4 large carrots, trimmed, peeled and halved lengthwise and crosswise

4 parsnips, trimmed peeled and halved length wise and crosswise

2 fennel bulbs, each trimmed and cut into 6 wedges

1 large rutabega, peeled and diced into 1 inch chuncks

Coarse Mustard Sauce

Garlic Horseradish Sauce

Directions:

Trim excess white fat from chuck roast and short ribs. Lay the meat on a baking sheet and generously salt on both sides, rubbing it in, and cure at room temperature for 1 hour. In a 10 quart or larger tall stock pot, combine the chicken broth, wine, water, herbs, garlic and peppercorns. Bring to a boil on the stove top. Meanwhile, preheat a small skillet, preferably cast iron, over high heat, lay the onion in the skillet cut side down and sear undisturbed, until charred, about 5 minutes. Add it to the pot.

When the liquid comes to a boil, turn  the heat down to simmer and add the chuck roast and short ribs. Use tongs to submerge the meats into the liquid. Skim off any foam that rises to the top with a large spoon, and discard. Adjust the heat so that the liquid simmers, with small bubbles lazily rising to the surface. Simmer slowly for 2 hours.

Skim again and taste the broth, adding the 2 tsp sea salt if necessary. It should be as flavorful as a good soup. Add the carrots, parsnips, fennel and rutabaga, pushing them down into any available space in the  pot with tongs. Bring back to a slow simmer for 40 to 45 minutes more.

Using tongs to lift out the chuck roast and placing it on a cutting board. Fish out the short ribs and reserve for a separate dinner( see recipe for Shepherd’s Pie). Fish outthe heads of garlic and reserve for the gGarlic-Horseradish Sauce. Collect the vegetables with a slotted spoon abd arrange them in a large serving bowl. Separate the roast along the fat seams, trim excess fat and slice against the grain 3/4 inch thick. Add the meat to the serving bowl with serveral ladles of broth to moisten. Serve with Coarse Mustard Sauce and Garlic Horseradish Sauce. Serves 6 with leftovers.

Garlic Horseradish Sauce

1 head of braised garlic reserved from Pot  Au  Feu

2 tsp prepared horseradish

1Tbs beef broth from Pot Au Feu

1/2 cup sour cream

1 tsp freshly squeezed lemon juice

1/4 tsp salt

Freshly ground black pepper

Directions:

Use your fingers to squeeze the cloved of garlic into a small mixing bowl. Add the horseradish and mash them together with a rubber spatula. Stir in the broth, sourcream and lemon juice. Season with salt and pepper. Transfer to a small serving dish with a spoon to pass at the table.

This recipe is from the Oregonian  some time in 2008. I hope you enjoy it as much as I did!!!

Potato And Bacon Soup

Posted On September 27, 2008

Filed under Soup and Stew

Comments Dropped leave a response

Give this Potato Soup With Bacon recipe a try. You will find that the delicious meal becomes one of your favorites!!! Enjoy!! Colleen

Ingredients

6 thick slices of bacon
1 ½ tsp olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat chicken broth
4 cups cubed potatoes
1/8 tsp cayenne pepper
½ cup shredded cheddar cheese
½ tsp kosher salt

*  Cook bacon until crisp in 3 Qt saucepan-drain on paper towel. Discard grease. Set aside until later.
*  Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrots, celery. Saute until onion is soft, but not brown, About 3-4 minutes
*  Stir chicken broth, potatoes, and pepper together. Bring to a boil, with a lid on. Then reduce heat, simmer, covered until potatoes are tender, about 10-15 minutes.
*  Stir in cheese, heating until melted. DO NOT BOIL.
*  Chopped up, cooked bacon into small pieces and add to the soup.

From start to finish you are looking at less than an hour for this great soup. Enjoy it with your favorite rolls, or eat it with crackers. It is great with crisp apple slices.

Cream of Cauliflower Soup

Posted On September 27, 2008

Filed under Soup and Stew

Comments Dropped leave a response

1 (1 pound) head cauliflower, broken into flowerets
1 small onion, chopped
1/4 C water
3 Tbsp butter or margarine
1 Tbsp chicken flavored bouillon granules
2 C milk
½ tsp salt
1/4 tsp ground nutmeg
1/4 tp ½ tsp white pepper
Chopped parsley or shredded Cheddar cheese

*  Combine first 3 ingredients in a 2-quart microwave-safe casserole. Cover and microwave at HIGH for 4-7 minutes, stirring once. Let stand, covered, 2 to 3 minutes
*  Spoon cauliflower mixture into container of electric blender or food processor. Add butter and next 5 ingredients. Cover and process at low speed 3 to 4 seconds: process at high speed until smooth, about 1 minute.
*  Return mixture to casserole, and microwave at HIGH for 4 minutes, stirring once. Sprinkle each serving with parsley or shredded cheese. Serve immediately. Yield 4 cups.

South-Of-The-Border Chicken Soup

Posted On September 27, 2008

Filed under Soup and Stew

Comments Dropped leave a response

Makes 4 to 6 servings.

Ingredients
3 Tbs vegetable oil

3 corn tortillas, cut into 1/2-inch strips

1/3 c  chopped onion

1/3 c  chopped green and red bell peppers

1 clove garlic, minced

1/4 c  all-purpose flour

2 (13 3/4 ounce) cans chicken broth

2 c  cooked chicken, cubed

1 (16 ounce) can or frozen mixed vegetables, drained

1 tsp  chili powder

Instructions
1.  Heat oil in large skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate.

2. Add onion and bell peppers to skillet, cook and stir until soft.

3. Add garlic and stir in flour; gradually stir in chicken broth.

4.  Add remaining ingredients except tortilla strips; cook until thickened. Sprinkle with tortilla strips before serving.

A wonderful soup to serve with a sandwich! Enjoy.

For all those soup and sandwich lovers out there, Southern Living Magazine some where in the passed had these recipes.

Lentil Soup With Smoked Ham

Posted On September 27, 2008

Filed under Soup and Stew

Comments Dropped leave a response


Ingredients
1 ½  tablespoons olive oil

1 ½  cups diced smoked ham

2 teaspoons dried savory

1 ½  teaspoons dry mustard

3 cups (or more) canned low-salt chicken broth

1 cup brown lentils, rinsed

1  14 ½ -ounce can diced tomatoes with roasted garlic

Preparation
Heat oil in heavy large saucepan over medium-high heat. Add ham, savory and mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups broth and lentils and bring to boil. Reduce heat to medium, cover and simmer until lentils are tender, about 20 minutes. Add tomatoes with juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin soup, if desired. Season with salt and pepper.

Turkey, Sweet Potato and Bacon Chowder

Posted On September 27, 2008

Filed under Soup and Stew

Comments Dropped leave a response

Ingredients:
5 slices of lean smoked bacon

1 cup chopped onion

3/4 cup chopped celery

2 cups peeled and cubed (½ inch) sweet potatoes (labeled “yams”) about 3/4 pound

Kosher salt and freshly ground black pepper

4 cups chicken or turkey broth (divided)

1/4 tsp dried thyme

1/8 tsp dried rubbed sage

3 Tbs all-purpose flour

1 ½ cups half and half

2 to 2 ½ cups roasted turkey cut into ½ inch dice

fresh sage and thyme sprigs for garnish (optional)

Directions:
1. In a large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 Tbs of the drippings in the pan.

2. Add onion and celery to the same pot, still over medium heat. Saute, stirring for 2 minutes. Then add sweet potatoes, 3/4 tsp salt and ½ tsp pepper. Saute, stirring until slightly softened, 3 to 4 minutes. Add 3 ½ cups broth, thyme and sage, and bring mixture to a simmer.

3. While mixture comes to a simmer, place flour in a small bowl and whisk in the remaining ½ cup stock to form a slurry to thicken the soup. Whisk the slurry into the soup once it comes to a simmer. Reduce heat and continue to simmer untillvegetables are tender but not mushy, about 10 minutes.

4. Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper, if needed. (The soup can be prepared 1 day ahead; cooled, covered and refrigerated along with the bacon. Reheat soup over medium heat, stirring often. Makes 6 bowls Garnish with crumbled bacon and seasoned bread cubes.