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One of the things I did over the holidays was make stock. Lots and lots of stock. Which led to many soups and stews over the past few weeks. We made a lot of old favorites (like split pea and turkey noodle), and a few new ones! This beef noodle stew is a rich hearty classic that I’d been craving for a while. There’s just something about a rich beefy stew when it’s freezing outside – warms and fills you up in the most satisfying way.

beef noodle stew

Beef Stew with Noodles
via martha stewart

1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
4 cups beef, turkey or chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion just begins to soften (reducing heat if necessary), about 3-5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (careful not to burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

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Success! My first attempt at beef bourguignon was not only successful, but completely delicious. While I haven’t tackled the only-and-only Julia Child’s recipe yet (I think the movie did scare me a bit), the recipe below was still a labor of love, just with a little less labor but all of the goodness. It’s definitely a Sunday meal, but not quite the behemoth it was made out to be. Instead of the classic pot roast, this will always be my go-to. And with a nearly full bottle of cognac now gracing my counter, I think I might just have to make this once a month. Dinner party anyone?

beef bourguignon

Beef Bourguignon
via food52

3 pounds beef chuck, cut in 2-inch chunks
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil
1/2 cup cognac
4 large carrots
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
1 750 ml. bottle full-bodied red wine
1 cup beef stock
1 6 oz. can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved (quartered if large)
1 tablespoon brown sugar

Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.
Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices. Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown. Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Add beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls.
Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F oven.

Last week I made this amazing soup. It was so bright and summery, and perfect on a night that was just a bit crisp. For fresh herbs, I only had parsley and a little bit of basil on hand, but it made for a fantastic pistou (the french version of a pesto), and with just a squeeze of lemon in each bowl, I was in love. And it was still fresh and delicious the next day after a quick zap in the microwave and a mix-in of the pistou and lemon at work. I forgot to take a picture of the masterpiece, but the original one is so gorgeous, I just had to share. After browsing a bit, I think Love and Lemons might be one of my new favorite food blogs. I didn’t even notice most of the recipes were vegetarian or vegan, everything just looks so good! Click through the link below for the full recipe!

soup au pistou

image via love and lemons

I had a seriously craving for corn chowder this week. And a little extra kick! So I hit the produce stand, grabbed a couple of peppers and got to work. I also substituted cilantro for the traditional parsley, which I loved with the flavor of the peppers. It ended up not too spicy, but just with a bit of bite, so if you’re looking for a real kick, feel free to pile the peppers on!

corn chowder

Four Pepper Corn Chowder
adapted from food52

6 medium ears of corn
6 strips of bacon, cut into 1/2-inch pieces
1 small onion, diced
1 medium poblano pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 red bell pepper, diced
1 small celery rib, finely chopped
2 lbs yukon gold potatoes, cubed
1 teaspoon salt
1/2 tablespoon crushed red pepper flakes
1 tablespoon freshly ground pepper
4 cups chicken broth (or vegetable broth)
2 cups light cream, at room temperature
2 tablespoons cilantro, coarsely chopped
3 Tablespoons Corn Meal OR Masa
1/4 cup Water

Add bacon to a pot or dutch oven over medium heat. Cook for a few of minutes until it just starts to brown. Throw in the diced onion, poblano, jalapeño, bell pepper and celery and stir, cooking for 5 to 8 minutes. Add butter and melt. Add the potato and saute with the vegetables for an additional minute. Add the corn. Stir and pour in chicken broth and salt. Stir and bring to a boil. Reduce heat to low. Pour in the cream. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes. Serve with crusty sourdough bread or even torilla chips!

It snowed last night here in Seattle. And the answer to snow is always a hearty soup. We made this a little while back on a cold, cold night and it really hit the spot. Packed with veggies and greens and sausage and lentils, this is definitely a meal in a bowl. The sizzlling garlic oil addition at the end adds just the right kick of flavor. Definitely satisfies all my winter desires.

lentil soup with sausage chard and garlic

Lentil Soup with Sausage, Chard & Garlic
via smitten kitchen

1/2 cup olive oil, divided
4 large links of sweet Italian sausage, casings removed
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to coat bottom of pot) in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch fo salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side). When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

Trying to get back on the paleo wagon this week with a hearty stew to start us off. Fresh, meaty and bright! The lemon added just the right amount of acid to this hearty, delicious dish.

chicken-meatballs-with-braised-lemon-and-kale

Chicken Meatballs with Braised Lemon and Kale
via bon appétit

2 tablespoons olive oil, divided
2 medium shallots, minced, divided
1 scallion, minced (all parts), plus thinly sliced green tops for garnish
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound ground chicken meat (or turkey)
1 teaspoon kosher salt and freshly ground black pepper, plus more
1 lemon, very thinly sliced and seeds removed
2 cups chicken broth
1 large bunch curly kale, destemmed

Heat 1 tbsp olive oil in a large heavy pot over medium heat. Add shallot, scallion, garlic, and red pepper flakes. Cook, stirring constantly until softened and fragrant, about 6 minutes. Add 1/3 of ground chicken and cook just until cooked through, breaking up any clumps. Transfer to a medium bowl and let cool slightly. Add remaining chicken meat, salt, and several grindings of black pepper. Mix just to combine. Wipe out the pot and add the remaining tbsp oil. Heat over medium-high heat until hot but not smoking. Form meat mixture into 8 meatballs each about 2 to 2 1/2 inches in diameter and add to pot (mixture will be soft). Cook until light golden brown on all sides, 6-8 minutes total. Remove meatballs to a plate; set aside.
Add remaining shallot and lemon slices and cook until lemon slices are tender and starting to turn light golden brown, about 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat and cover. Cook meatballs until cooked through, 8-10 minutes. Add kale to pot, and cook until tender and bright green, 4-5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.

 

So… not everything is a winner. Pretty much every recipe I post here is one that I have truly loved, but let me tell you, sometimes I’m making some flops at home that don’t make it on the blog. This, for me, was one of these flops (husband swears it was fine and yes he ate about three bowls in the end, but sometimes I think his senses are going!). Maybe it’s just me. I love fish, but I can be a little sensitive to its flavor. I loved the textures here, and the heartiness, but it was a bit too fishy, too tangy. Maybe I just didn’t get the flavors right. Sorry Martha. I’m definitely going to keep trying to introduce fish into my diet, but if you find a way to better this recipe, please let me know! I so wanted to love it.

manhattan fish chowder

Manhattan Fish Chowder
via martha stewart

4 slices bacon, cut crosswise into 1/2-inch pieces
1 large onion, finely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
28 ounce can plum tomatoes in juice
16 ounces clam juice
2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
1/2 teaspoon dried thyme
1 pound skinless tilapia fillets, cut into 2-inch chunks
Coarse salt and ground pepper

In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil. Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes. Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into six soup bowls; serve immediately.