Showing posts with label #SundaySupper. Show all posts
Showing posts with label #SundaySupper. Show all posts

Sunday, May 1, 2016

Jean's Best Vegetable Soup #SundaySupper

A rich beef broth is flavored with crushed tomatoes and a selection of vegetables. Jean’s Best Vegetable Soup will sustain you through good times and bad. It’s nutritious and filling in the best possible way. 

At the first sign of a cold front in the fall, my mom would say, “Ooooh, vegetable soup weather!” and the big soup pot would be extracted from its home right at the back of the cupboard. Some beefy bones would be put in, well covered with water, to simmer for several hours. Vegetables were chopped and diced, ready for adding in later. The steamy kitchen was a warm place to gather, waiting for that first bowl of savory, strengthening soup. I would have to put it up near the top of the list of my mom’s favorite things to eat, along with potatoes (which are in the soup too) and smothered pork chops.

While I looked forward to the vegetable soup too, I had reservations. If you’ve read my recipe post for browned butter braised baby turnips, you’ll understand. In a nutshell, it was hard to get too enthusiastic about soup that also had bitter turnips, which I detested, masquerading as innocent potatoes.

Since our Sunday Supper family is sharing Mom’s Favorite Recipes today, and I’m over my turnip phobia, I thought it was time to make the soup and make it right, turnips and all.

A while back, my mom sent me her recipe. Here is the ingredient list, in her own words. I’ve added the weights and measures as a guide. That said, know that you can vary the vegetables and amounts to your taste so don’t get too hung up on what each ingredient weighs.

Mom starts by saying, throw in some beef bones if you can find some and let them boil away before you add your ribs. Unfortunately, I couldn’t get my hands on any beef bones so my method starts with browning the short ribs for more flavor.

Ingredients

  • Olive oil – my addition, for browning the short ribs
  • beef short ribs - 2 lbs 5 1/2 oz or 1.065kg
  • a little tomato sauce for color (not too much)
    (this is a vegetable soup, not an Italian soup, ha!) - 2 tablespoons
  • small can of crushed tomatoes - 14oz or 400g 
  • small onion – 3 oz or 85g
  • small bell pepper  - 4 oz or 115g
  • small stem of celery - 1 3/4 oz or 50g
  • potatoes – 5 medium or about 1+lbs or 500g
  • turnips (just enough to frighten the poor soul who doesn't like turnips) – 3 medium - I totally forgot to weigh these.
  • carrots  - 2 large - 9 1/2 oz or 270g
  • mixed frozen veggies - 1 3/4 cups or 225g
  • small amount of cabbage – 5 1/3 oz or 150g
  • SOMETIMES I will put in zucchini  -  6 small - 9 1/2 oz or 270g
  • SOMETIMES I will put in cauliflower if I have some on hand.        
  • SOMETIMES I will put in yellow squash - I didn't have either

Note: Fresh or frozen veggies are better than canned.



Method
Brown short ribs on all sides in a little olive oil over a high heat in your largest soup pot.



Remove the browned meat from the pot and set aside.



Finely chop your onion, bell pepper and celery.  Sauté them in the oil left behind from the fatty short ribs, till softened. Scrape up all the sticky goodness from the meat into the vegetables.



Add meat back in, along with the crushed tomatoes and tomato sauce. Add water to cover more than twice the depth of the beef.



Bring to the boil then put a tight fitting lid on the pot and simmer for three or four hours.

Peel and chop the carrots and potatoes. Peel turnips but leave them whole so you can find them again. It’s all very well to eat them, but I still don’t like to be surprised. If you love turnips, you can cut them, of course.

Add in the potatoes, carrots and turnips, along with the frozen vegetables.

Oddly, the turnips are the only things that float initially. They probably aren't witches though. Probably.


Bring to a slow boil, cover and simmer again for an hour or so.

If a lot of fat from the short ribs has risen to the top, you might want to skim some off with a spoon.

About half an hour before you are serving, thinly slice cabbage and cut zucchini into chunks. Add them to the soup.



When the zucchini is cooked to your liking, Jean's best vegetable soup is done. Add salt and freshly ground black pepper to taste.


Enjoy! In our family, we'd also add a shake or two of some Louisiana hot sauce to each bowl at the table.



Has your mother passed down a special recipe to you or is there something special you always make for her? These are Mom's Favorite Recipes from my Sunday Supper family.

Many thanks to Christie of A Kitchen Hoor’s Adventures and Wendy of Wholistic Woman for hosting!

Starters (Appetizers, Beverages, Breakfast)
Salads, Side Dishes, and Sauces
Main Dishes
Desserts
Plus, if you are looking for hints about what to get Mom for Mother's Day, you'll want to read this: What Mom Really Wants for Mother’s Day and Mom’s Favorite Recipes  from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


And it wasn't half bad. 
.

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Sunday, April 24, 2016

Long Beans with Coconut #SundaySupper

Fresh long beans with coconut milk are rich and spicy, though the coconut milk helps mellow the potency of the red chili peppers. 

This week my Sunday Supper group is sharing their favorite regional recipes, the ones that define home for them, whether from their place of origin or an adopted city or state that became home. I must confess that I struggled with this one. I’ve called so many cities home, growing to love each and every one from the little Podunk oilfield town of Balikpapan, Indonesia to Paris, the City of Love. And, of course, that doesn’t even take into account my birthplace New Iberia, Louisiana or Houston, Texas which I list as my hometown on Facebook. How to choose just one recipe?

One of the first things I do when we move to a new place is to wander up and down every aisle of the nearest local grocery store or food market. My goal is not necessarily to make an immediate purchase but to see what they have that we love or to discover new unfamiliar ingredients. Take these long beans, for instance. They are common in Asia, often easier to find than the normal green beans I grew up with. And since the long beans are locally grown, most of the time they are cheaper too. They look a bit alien, all curled up in bunches tied with a bit of string or a rubber band to keep them tidy. The little beans inside are larger than our US green beans and have a tinge of purple around the edges.

While I have made my grandmother’s green beans with baby new potatoes and Clara’s Garlicky Green Beans and Carrots with them, somehow they seem to go better with a more Asian style recipe. This one with spicy coconut originates in either Indonesia or Malaysia. They both claim it, but since I’ve called both places home, I’m not going to name one and get the other riled up.

Ingredients
1 lb or 450g long beans
1 small onion
2 garlic cloves
1-2 red chili peppers
1 tablespoon canola or other light oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 cup or 60 ml thick coconut milk (Scoop out the stuff that floats to the top of the can.)
Salt
Freshly ground black pepper

Method
Cut the tips off one end of your long beans and then cut them at an angle into more manageable pieces, discarding the tips at the other end as well.



Cut your peeled onion in half and slice it thinly. Slice the garlic and finely chop the peppers.



Bring a large pot of water to the boil and tip in the long beans.

Boil for 2-3 minutes then drain them in a colander. Run cool water over them to stop the cooking process.



In a pan large enough to stir the green beans later, sauté the onions, chili peppers and garlic in the oil until they soften. Add in the ground spices and sauté for a few minutes more.



Pour in the thick coconut milk and stir well to combine.



Add in the blanched long beans and stir again to coat the beans with the now spicy coconut milk.



Sprinkle on salt to taste and a few good grinds of fresh black pepper and stir again.


You can cook the beans longer if you like them softer. We prefer them pretty crunchy so I cook them just a couple of minutes in the coconut milk so it evaporates a bit and clings to them.

This dish can be served warm or cold so it's perfect for bringing along to your next potluck or barbecue as well.

Enjoy!



What meal or dish means home to you? Perhaps you’ll find it in this list of favorite regional recipes from the rest of the Sunday Supper tastemakers. Many thanks to Sue from Palatable Pastime for hosting this great event!

Appetizers
Beverages and Breakfast 
Salads and Sauces

Side Dishes and Soups

Main Dishes
Desserts
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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Sunday, April 17, 2016

Grilled Lamb Skewers with Roasted Carrots #SundaySupper

These grilled lamb skewers are made with tender marinated leg of lamb chunks, cooked over high heat in a grill pan, then left to rest on sweet roasted young spring carrots. A sprinkle of feta and mint lend even more flavor and just the right touch of saltiness to this flavorful dish.

A number of years ago, when we were living in Kuala Lumpur, I had a friend who would buy the organic new baby carrots, greens still attached, that would turn up on occasion in one of our grocery stores. They weren’t cheap but she said that they were worth the splurge. As much as I like carrots, I didn’t imagine that she could be correct. Who would pay that much – don’t remember the exact amount except that it seemed like a lot – for carrots? Not me. After all, how special could they be?

Last week I decided that a simple spring vegetable minestrone would be the perfect recipe to share on the Sunday Supper Movement website for today’s Welcome Spring event, and since it was for the website and not just this little blog, I did splurge. I bought freshly hulled peas, fine French beans, baby zucchini, baby leeks and tiny corn on the cob along with a large bunch of spring carrots, greens still attached. Such a pot of sweet wonderfulness.


I used just a couple of the carrots in the soup so I started looking for another recipe to show off the rest. My original plan for this post was simply spring lamb but when I came across a recipe on Bon Appétit for lamb skewers with carrots, it seemed like kismet. (Which is comes from the Arabic word for fate, by the way.)

Of course, Bon Appétit being Bon Appétit, the dish was complicated with two marinades and then a dressing, so I simplified it down to one marinade for the lamb and a mere sprinkling of feta and mint for the finished dish. Ain’t nobody got time for all that. I can’t imagine how this could be improved upon. It was perfect in every way and the carrots were fabulous. Sweet, tender and with such wonderful flavor. Now I know what my friend was talking about! Next time I make this, I will double the carrots so I suggest you do too. I’ve already been back to the store and bought another bunch.

Ingredients to serve 2-3
For the spring lamb skewers:
1 lb 3oz or 540g leg lamb chunks

For the lamb marinade:
2 large garlic cloves
1 small red chili pepper
2-3 sprigs fresh rosemary
1/4 cup or 60ml dry white wine
1 teaspoon large grain sea salt
1 teaspoon sugar
1 tablespoon whole grain mustard
1/2 teaspoon freshly ground black pepper
1/4 cup or 60ml olive oil

For the oven roasted spring carrots:
9 1/3 oz or 265g spring carrots
1-2 tablespoons extra virgin olive oil (a good drizzle to coat)
Sea salt
Freshly ground black pepper

To serve:
8-10 fresh mint leaves
2 oz or 57g crumbled feta
Freshly ground black pepper

Method
Cut the lamb into bite-sized pieces and put them in a Ziploc bag.


Mince your garlic and red chili pepper. Strip the rosemary leaves off of the stems and chop them finely.

Add all the marinade ingredients into a mixing bowl up to and including the black pepper, then whisk in the olive oil until well blended.



Pour the marinade into the bag with the lamb. Mix it around until the lamb is well coated, then press all of the air out and seal. Refrigerate for at least 30 minutes but you can also make this early in the day and leave it marinating till you are ready to cook dinner. Mine marinated about three hours.

To roast the carrots, preheat your oven to 400°F or 200°C.

Scrub the carrots well and cut the long tops of the greens off. You can leave on a little bit for color, if desired. If some of the carrots are thicker than the others, cut them in half lengthwise.

Pile the carrots on a baking pan, drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Then spread them out so they aren't touching each other.



Roast in the preheated oven until lovely and golden and caramelized, turning once in the middle of roasting time of about 20-25 minutes.



Thread your lamb onto wooden skewers cut to fit snugly in your grill pan. Discard the bag with the marinade.


Heat the pan over high heat. You’ll need to turn your extractor fan on or perhaps even open a window because this is going to smoke. But it’s going to be fast and worth it, I promise.

Once your pan is scorching hot, lay four of the lamb skewers in it, quickly searing one side. You don’t want to crowd the grill pan so don’t try to cook them all at once.

Cook for 2-3 minutes on that side, then turn and cook the other side for another 2-3 minutes.

This will leave your small bites of lamb still pink inside. If you want them done more, cook for another minute or two on each side. I encourage you to leave them pink inside though, because they will be more tender.

As you remove the cooked lamb from the grill pan, rest the skewers on the roasted carrots.

Continue until all of your lamb skewers are done and are resting on the carrots. Give the whole pan another few grinds of fresh black pepper.

Crumble the feta and rip the mint leaves onto the lamb and carrots.



Enjoy!



Who is ready to welcome spring with me? My Sunday Supper family sure is. Check out all the lovely spring recipes they are sharing today!

Breakfast:
Appetizers:
Beverages:
Main Dishes:
Side Dishes:
Desserts:
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Sunday Supper Movement

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Sunday, April 10, 2016

Beef Wellington Bites #SundaySupper

A traditional Beef Wellington is made with whole tenderloin wrapped in puff pastry along with mushrooms duxelles and foie gras. These beef Wellington bites are the finger food version made with choux pastry puffs.

Let me start by saying that this dish was the result of leftovers of the very best kind. I made duxelles for a different dish and ended up sharing it for a group post celebrating mushrooms. And I had frozen choux pastry from a croquembouche challenge. When a weekend barbecue left me with a couple of grilled filet mignon steaks, it suddenly came to me that I had the makings of beef Wellington of a sort and just needed some foie gras or liver paté. Oh, we dined richly that night! I'd been waiting for the ideal time to share them when Sunday Supper announced a Finger Food for Dinner theme. Perfect!

Make sure you scroll down to see all the wonderful fork-free dishes we are sharing today, from appetizers through desserts. Many thanks to our host Christie from A Kitchen Hoor's Adventures and her guiding light, Marion from Life Tastes Good.

Ingredients
For the duxelles:
3 oz or 85g shallots
1/3 cup or 75g butter
12 oz or 340g mushrooms
1 cup or 240ml dry white wine
1 cup or 240ml whipping cream
Sea salt
Black pepper
Instructions here  You may not use the whole recipe. Stir the rest through some pasta. Or eat it with a spoon.

For the choux pastry:
1 cup or 125g plain flour
1 pinch salt
7 tablespoons or 100g butter
1 cup or 240ml water
4 eggs, at room temperature
- The dough makes about 50 small choux buns. They freeze well before baking!

For assembly: Makes 18 Beef Wellington Bites
6 oz or 170g grilled tenderloin steak
6 oz or 170g smooth duck or pork paté, at room temperature

Method
Make your duxelles ahead of time and store the bowl in the refrigerator. Do not leave it out as you work, because its volume will greatly decrease, spoon by spoon, if it's handy. That stuff is GOOD.

Now we'll make the choux pastry. Preheat your oven to 445°F or 230°C and prepare your baking sheet by lining it with parchment paper stuck down with a little non-stick spray. If you are feeling particularly anal, as I usually am, you can draw some circles to guide you on the underside of the parchment paper.

Sift together your flour and a pinch of salt and put the bowl right next to the stove in readiness.

In a medium pot, combine the butter and water and bring to the boil.



Pour the flour/salt mixture into the boiling water/butter all at once. Stir vigorously until the mixture forms a ball and pulls right away from the sides. This takes just a minute or two.



Now take the pot off of the stove and add the eggs, one at a time, beating well with your wooden spoon in between. With each addition, it looks like the egg won’t mix in and the dough starts to fall apart but keep mixing and after a couple of minutes of hard labor, the dough comes together again in one big lump and it’s time to add the next egg.


After the fourth egg has been thoroughly incorporated, put the dough into a piping bag with a large tip, about 1/2 in or 1 cm wide.

Pipe the soft dough on the parchment paper in 1 inch or 2.5cm circles about an equal measure apart from each other.


Poke down any pointy tops with a damp finger.


Bake in your preheated oven for 10 minutes then turn the temperature down to 400°F or 200°C and bake for a further 25 minutes. (OR you can now pop them in the freezer if you want to keep some for later.  You only need 18 for the Beef Wellington Bites. Once frozen, slip them off the parchment and into a Ziploc bag for storage. They are perfect for sweet or savory fillings and can be taken out of the freezer and baked as you need them.)

Remove from the oven and allow to cool completely.

Once they are completely cooled, store them in an airtight container until you are ready to serve.

When you are ready to serve, warm your duxelles and your tenderloin steaks. Slice the steaks thinly.



Split the choux buns open horizontally. Add a good spoon of the duxelles to the bottom. Top with sliced steak and finally, add a small slice of paté.



Put the top of the choux bun back on and repeat the process until all the Beef Wellington Bites are assembled.

Enjoy!



Do you enjoy Finger Foods for Dinner? I think they are great for movie nights but in our house we also always do all appetizers for Christmas Eve and New Year's Eve as well.

I want everything on this list!

Pinky Appetizers
Manual Mains
Digit Desserts
Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement
Sunday Supper Movement

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Sunday, April 3, 2016

Slow Cooker Lasagna #SundaySupper

Spicy Italian sausage is my go-to meat for lasagna and meatballs. It adds such wonderful flavor! This slow cooker lasagna is easy to put together, plus you can walk away and come back to deliciousness without worrying about it burning in the oven. 

This week Sunday Supper is moving northwest from Greece across the Mediterranean Sea to Italy to share Italian recipes. Our host Manuela of Manu’s Menu is Italian but she lives in Australia, serving up authentic Italian dishes from her childhood in Milan. I love that our Sunday Supper family is so diverse and far-flung. This is a worldwide movement, for sure! Italian food outside of Italy is often “distorted” from the original, says Manuela, and she is so right. Read on to see how I’ve changed up lasagna so most Italian mammas wouldn’t recognize it. It’s still delicious though!

Growing up, my older sister and I took turns cooking dinner when my mom went back to work. One of my favorites was the Hamburger Helper with that pasta that looks like lasagna noodles but way skinnier. When my younger sister got old enough to cook too, she often made real lasagna. It was sort of her specialty and I guess it still is. You really can’t compare Hamburger Helper to real lasagna but I’m going to dare to compare the real stuff with one cooked in a slow cooker. I must confess that it doesn’t look as pretty as a neatly cut square of an oven-baked casserole and the crispy bits around the edges that we all fight over are missing. But all in all, with a huge plus for ease of assembly and hands-off time, it’s quite delicious, especially when made with spicy Italian sausage meat.

Ingredients
2.2 lbs or 1kg spicy Italian sausage, casings removed
4 cups or 360g grated mozzarella cheese.
2 cups or 500g ricotta
12 sheets (about 8 oz or 225g) uncooked lasagna noodles
6 cups or 1475g spaghetti sauce (your favorite)

To serve: freshly grated Parmesan and sprigs of parsley, if desired

Method
Pan fry and drain your sausage meat, breaking it into crumbles. Remove from the heat and allow to cool a little while.

Put about 1 cup or 240ml of sauce in the bottom of your slow cooker. Layer in 3-4 lasagna noodles, breaking off the corners so they sit nicely in your slow cooker. Put the little broken pieces in any gaps.





Mix the ricotta cheese in with the crumbled sausage meat.



Add one half of the meat/ricotta to the top of the noodles.


Then sprinkled on one third of the shredded cheese and add another cup or so of the sauce to the top.



Repeat the process starting with another layer of noodles. Finish with noodles then sauce. You should have one third of the mozzarella left. Put it in the refrigerator for later.



Cook for six hours on low.

After about five hours.


About 1 hour before serving, add the reserved shredded mozzarella cheese. Cover and cook until melted.



To serve, try to scoop up a good cross section of the lasagna through all the layers.

Top with fresh grated Parmesan, if desired. That’s non-negotiable in our house. A little parsley adds color as well.



Enjoy!

Are you looking for an Italian feast? You’ve come to the right place!

Appetizers
Beverages
Mains
Dessert
And Zucchini Torta plus More Recipes for Italian Fest from Sunday Supper Movement
Sunday Supper Movement

Join the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


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