Extra Schmaltz!

 A colleague at work posted this stew one day as an easy quick-to-make recipe, and I kind of dismissed it as not looking that flavorful. I happened to have the ingredients for it a little while later, and was surprised how good it is.  I also think it shows off the strengths of the Instant Pot, since mom recently got one. You can use these techniques for anything. I use the "pressure cook just the beef" technique all the time.  It's also very easy to keep the ingredients in the freezer - I usually keep some stew beef stored, and daikon radishes are so huge I will cut the whole radish up and store the extra in the freezer also. So if you make this once, it's easy to make another round later.   The recipe is based primarily on the recipes from Maangchi  and from here . It's normally served with rice. How you combine the rice with the soup is kind of a choose-your-own-adventure situation. You could do noodles too for a true one-pot meal, but beware the red spl...

This recipe comes from my friend Marisa, who shares a love of pickled things. It is very simple and does double-duty as hearty, but also somehow refreshing due to the tangy kraut. In my recipe I used some winter savory and chervil from my garden, which I have included on the blog just to annoy Alex, because I know he loves obscure ingredients. The recipe will be just fine without them, though (or try experimenting with other herbs!). 1 ring kielbasa 1 large can or jar of sauerkraut, drained 1 large onion, sliced 2 carrots (optional, for color), peeled and sliced 6-8 small white potatoes 2-3 qts chicken broth 2 Tbsp. butter 2 Tbsp. winter savory, leaves only 1 handful chervil fronds 1 tsp. white pepper 1 pinch of nutmeg Place the kielbasa on the grill (or in a hot frying pan) for a few minutes to get some color around the edges, then slice. Meanwhile, saute the onion in some butter in a Dutch oven until they begin to soften. Rinse the sauerkraut, maybe 30 seconds if you...

ROOT VEGETABLE STEW This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it. Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings) 1 large onion 2-3 each: (cut into small/medium sized cubes) Potatoes Sweet potatoes Parsnips Beets (any color) Turnips Rutabaga 1 cup quinoa 1-1.5 quarts of broth or water Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or ...

I adapted this from a recipe found in the winter issue of Progressive Farmer, a magazine to which we subscribe and is full of interesting tidbits and arcane information. It caught my eye, as it was the strangest combination of ingredients I've ever seen and couldn't imagine how it would taste. Always looking for more ways to camouflage winter squash for my hubby, I decided to give it a try. The original recipe called for beef stew meat and ground beef, but I used chicken thighs and ground chicken breast. It is one of the most delicious concoctions I have ever made! 1 lb. ground chicken (or beef) 1 lb. cubed skinless, boneless chicken thighs (or beef stew meat) 1 onion, chopped 1 bell pepper 1 butternut squash, peeled, seeded and cubed (I used kabocha because it is my favorite and I had one) 2 cups hot salsa 1 small can peppers (3.5 oz - Anaheim or chipotle) 1 (12 oz) beer 1 cup water 1 (15 oz) can pumpkin puree In skillet, brown chicken and onions (if using chicken...

This is a really just a tiny useful technique thing, but we find it really helpful in our house. Whenever I used to make chicken broth, I would wait till it cooled, then find old tupperware, jars, etc to put the broth in. The problem is, I mostly use broth in small quantities, so it was a pain to thaw just some of that broth for use. What I do now instead is to pour the broth into a muffin pan, clear some space in the freezer, and then leave it to freeze overnight (got the idea from lifehacker or somewhere online). In the morning, I put about an inch of hot water in the sink, set the muffin pan in the hot water until the broth chunks are loose, and then use a chopstick or butter knife to remove the chunks, which I store in a plastic bag in the freezer. For my muffin tin, they're almost exactly 1/2 cup of broth, perfect for use in sauces and similar recipes. Here's a fuzzy picture of some of my broth muffins:

This hearty soup can miraculously turn bits and bobs from your winter larder into a satisfying, savory meal. This is one of the few examples of cooking with pickles--don't turn your nose up! Their zingy flavor blends pleasingly into the soup and adds some delightful crunch. The soup is made with a variety of meats, especially cured ones such as ham, smoked turkey, bacon, mild salami...whatever you have on hand. You can also add uncured pork, beef, or chicken. Garnished with capers and jalapenos. Also suggested are: olives, lemon slices, pickled mushrooms, smetana/sour cream. Use 3 lb of a variety of smoked and fresh meats, such as: Cubed pork shoulder Bone-in stew beef cut, such as round or chuck Slab bacon Smoked turkey Ham hock Smoked sausage (Krakovska from Kramarczuks is good for this) 2 medium onions 3 large carrots 1 c. dill pickles, chopped 1 c. frozen green beans (optional) 4 roma tomatoes, or 1 can crushed tomatoes 1/2 c. pickled mushrooms, or fresh mus...

It's not every day that I post a130 yr old recipe! I found this one from 1885 for Mulligatawny Soup while perusing a site that houses vintage cookbooks and recipes. I am calling it a stew because I overdid it on the rice, and it's kind of nice that way. Scale back the rice if you want it to be soupy and/or are planning to have leftovers, as it will thicken considerably as it sits. Boiling a whole chicken will make more chicken stock than you need for the recipe, which is great if you want to make extra to freeze. Served with parathas (frozen section at Indian grocery). 1 whole chicken, cut into breast and legs 1 package beef or veal stew bones 6-8 c. water 2 Tbsp. oil aromatics* 2 red onions, diced 3 Tbsp. curry powder** 1 Tbsp. tomato paste 2 Tbsp. butter 3/4 c. basmati rice 1/2 c. frozen peas (optional) 1/2 lemon * if you are making a large batch of chicken stock, use aromatics such as yellow onion (including the peel), celery, bay leaves, etc... **you c...

Accompanied by my illustrious photographer and culinary muse, JiJY, I present to you: Tom Kha. This fragrant soup is made with chicken and is bursting with flavor from the aromatic spices (and no curry powder/paste at all), and brought together with coconut milk and lime. Finished product, garnished with Thai basil and an egg. Photo by JiJY Thanwalee. Broth 1 chicken 4-5 quarts water 1 chicken boullion cube 3-4 stalks lemon grass 1 galangal root 6-8 kaffir lime leaves 4 large shallots or 1 red onion 4 cloves garlic 3 Thai chilies Simmering the broth. Scoop off the scummy bits so you get a nice clear broth. I accelerated the process by using a pressure cooker. Photo by JiJY Thanwalee. Place the chicken, aromatics, and water together in a large pot or pressure cooker. Bring to a simmer and simmer for 1 hour (or 35 min in pressure cooker). Drain the broth for use in the soup and discard the aromatics. Remove the chicken and when it is cool enough to handle, stri...

Hot dogs and lentils are a match made in heaven and are also extremely cheap! You can keep it basic and use regular hot-dots, or get fancy ones from Kramarczuk's or another meat market. I used their coarse-ground weiners with great results. Use green or brown lentils, not the red ones. I added orzo pasta to thicken it up, but you could also use rice or potatoes and adjust cooking time accordingly. 4 weiner links 1 c. green lentils 1 c. orzo pasta 1 qt. beef or ham broth 2 qt. water 1 large onion, diced 3 stalks celery, sliced 2 medium carrots, diced 3 Tbsp. tomato paste 3 sage leaves, sliced (or 2 tsp. dried) 2 bay leaves 2 tsp. whole cumin seeds 1 tsp. dried coriander 2 Tbps. Crystal or Tobasco hot sauce 2 Tbsp. oil 1 Tbsp. black pepper handful of fresh parsley, chopped (optional) salt to taste Slice up the weiners and saute them in the oil in a heavy soup pot until they brown slightly on the edges. Add the onion and half of the celery and saute until the oni...

This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: - olive oil - 1-2 onions, diced - parsley and cilantro, a handful of each, minced (these can be stored in the freezer to keep them on hand) - celery, if on hand, about one stalk diced - tomatoes (I like to use at least 28 oz. canned crushed tomatoes for convenience. If you prefer to use fresh tomatoes, then remove the skins first, and then dice them. To remove skins, I would drop tomatoes in boiling water for about a minute, until the skins start separating by themselves.) - red pepper, black pepper, salt, ginger, cinnamon (optional: saffron, cumin, turmeric, ras al-hanut Moroccan spice mix) - chicken, beef, or lamb (optional - ...

I must have been too embarrassed of its humble provenance from the Campbell's Soup Label ( and website ) to post this recipe yet, but I make it all the time. I've classed it up a bit, as I tend to do. Try to find Cream of Onion instead of Cream of Mushroom or Celery...it's not as common, but much more delicious. Preheat oven to 375°F 4 boneless, skinless chicken breasts 1 can Campbell's Cream of Onion soup 1 c. milk or cream 3/4 c. basmati or jasmine rice 2 Tbsp. vermouth or sherry 1 Tbsp. dried onion flakes 1 tsp. paprika 1 tsp. thyme (or several fresh sprigs) 1/2 tsp. black pepper 1 pinch cayenne Grease an appropriately sized baking dish. Whisk together the soup mix, milk, vermouth, and spices. If necessary, butterfly the chicken breasts so that they are uniformly thick. Place the rice on the bottom of the dish.  Pour half of the liquid over the rice. Nestle the chicken breasts among the rice. If using thyme sprigs, arrange them around the chicken. Pour...

I highly recommend making this recipe if you fulfill all of the following criteria: 1) You just got a whole mess of new kitchen equipment 2) You live a stones throw from more Asian supermarkets than you can count 3) You took Friday off and have a French-themed dinner party the next day 5) According to the DSM-IV you are at least 80% BONKERS This is definitely food-as-art , not sustenance. Plan way, way ahead. Remember the 'bonkers' part? Must contain the feet of at least 3 animals. 2-3 lbs. pig trotters, ideally split 2-3 lbs. meaty beef stew bones OR 2-3 lbs. veal bones (if you can find them--good luck!) 2 lbs. chicken feet 2 lbs. chicken legs, wings, or backs 2-3 lbs. yellow onions 2 lbs. carrots 1 bunch celery 1 bundle parsley handful of whole thyme stems ~20 black peppercorns 2 bay leaves 4 whole cloves 1 c. vermouth or dry white wine 1 lb. lean ground beef 3 eggs whites AND shells 1 can diced tomatoes 1 tsp. tarragon leaves 1 medium daikon r...

Hard to believe we now have 300 posts, but no potato leek soup! This soup is almost elemental in its simplicity, and is unparalleled for winter-time comfort (and thrift). My version includes bacon and omits cream. Cream has a way of killing flavor--but you can stir in a dollop of sour cream or crème fraîche at the end for contrast. Delicious with cheesy toast! 1/2 lb. bacon, diced 1 stick butter, divided 4 leeks, washed and chopped 3 russet potatoes, peeled 1 large rutabaga, peeled 6-8 c. chicken stock or water 1/2 c. vermouth, divided fresh ground black pepper pinch of red pepper flakes 1 tsp. rosemary lots of salt 1 tsp. apple cider vinegar fresh parsley, minced Begin by frying the bacon in half the butter in a heavy-bottomed soup pot (or pressure cooker) with a pinch of red pepper flakes. When it is just starting to crisp, deglaze the bottom of the pot with half of the vermouth and reduce the heat. Meanwhile, clean the leeks by cutting off most of the dark gree...

Pozole is a hearty Mexican soup or stew that come in several different styles (with pork or chicken, red, white or green). This recipe can be made either as a pozole, using hominy, or as a white chicken chili, using cannellini beans (or heck, use both). The tomatillos are optional, but add a nice tartness and more color.  You will be surprised that all the green chiles don't make it very hot, so feel free to up the spice level if you like. This serves 6 hungry people.  This is the chicken chili style, which uses beans instead of hominy.   3 lbs bone-in chicken, skin removed 2 large red onions, one half reserved for garnish 3 jalapeño chiles, one reserved for garnish 3 anaheim chiles 2 poblano chiles 5-6 tomatillos, husked 7 garlic cloves, crushed 1 heaping Tbsp. ground cumin 2 tsp. ground coriander 2 cans white beans or hominy, rinsed and drained 1/2 bundle cilantro, chopped Salt and black pepper Oil or lard Garnishes : 3 limes, quartered (reserve jui...

Or "How to Make Brown Lentil Soup that Doesn't Taste Like Dirt". Here in Morocco, Melanie and I have had the problem that we can't find anything other than brown lentils - she's asked locals, and looked around pretty extensively, and hasn't been able to find the much tastier red variety. However, after a lot of travel, we were desperately craving something simple and vegetarian like lentil soup, and so I did my best to come up with a recipe that wasn't just edible, but delicious. Ingredients 1 smallish head cauliflower, cut into very small pieces 1 large carrot, cut into small pieces 1 medium onion, minced 4-7 cloves garlic, peeled but whole 2 Tbsp olive oil 1.5-2.5 c. brown lentils, picked over and cleaned if they're sketchy Water or broth sufficient for the quantity of lentils (I always just eyeball this) 2-3 bay leaves (depending on size and quality) 1/2 tsp cumin (optional) S&P Parsley (flat leaf is best), minced, 1-2 tsp per bowl of soup Lemon...

Nothing like a beefy hot bowl of noodles on Christmas Eve! I was able to make this with odds and ends I had on hand. You can top it with whatever vegetables and things you have. I had only a small piece of lean beef, but if you have something with more bones and cartilage you'll get more flavor. You could also use pork or chicken. 6-8 oz beef 1/2 yellow onion, with skin 1" knob of ginger 2 garlic cloves 8 black peppercorns 2-3 dried shiitake mushrooms 2" piece of kombu (optional) 6 c. water 2 Tbsp. oil 1-2 tsp. dashi granules 2 Tbsp. rice wine or sherry 3-4 Tbsp. light soy sauce 1 tsp. sesame oil 1 tsp. rice vinegar salt and sugar to taste 2 bundles dried udon noodles 3 green onions, sliced thinly Garnish ideas: 1 carrot, julienned 2 leaves Chinese cabbage poached eggs 1/4 c. soft tofu, in cubes Pickled daikon (takuan) 7-spice powder (shichimi togarashi) Heat 2 Tbsp. oil in the base of your pressure cooker, and sear the outside of the beef...

Not a quick weeknight meal, but well worth it in the end! If you've ever ordered pho ga at a restaurant, you've probably found it to be an under-flavored, pale shadow of the classic pho bo (beef). Instead, try making it at home, where you can crank up the flavor and have as much garnish as you want! This is especially good if you are cooking for a crowd. There's a lot of prep, but it's worth it in the end. I recommend using a pressure cooker to speed up the process. Broth : 1 whole chicken (optional: add extra chicken backs, feet, or necks for more flavor) 2 2-3" cinnamon sticks (ideally Vietnamese cassia type) 6 pieces star anise 2-3 onions (save 1/2 for the garnish) 4" piece of ginger 6 cloves garlic 2 Tbsp. whole black peppercorns 6 whole cloves, separated and slightly crushed 4 Tbsp. fish sauce, divided 2 Tbsp. brown sugar ground black pepper salt Slice the onion into halves and do the same to the ginger root. Place them in the bottom of your stockpot, wit...

I was shocked to see I hadn't posted this soup, which is one of my stand-by favorites. It's similar to 'Italian Wedding Soup', but I leave out the pasta and I call it Roman because it contains ingredients that the Romans would have had before contact with the Americas. A big batch of meat broth, ~6-8 cups A pound of ground meat, I like to combine turkey and beef 1 large onion 1 clove garlic Fresh parsley, ~1/2 c. chopped finely 2 cups blanched kale, chopped (or other greens: see below) Salt and pepper A dash of white wine vinegar Grind 1/2 of the onion and the garlic in a food processor or chop it very finely--almost pureed. Combine it with the meat and parsley and form into tiny meatballs. Bring the broth to a boil and drop the meatballs in, gently making sure they don't stick to the bottom. When they rise to the top, cover the pot and simmer for 10 minutes. Add the onions, kale, and seasonings and simmer 5 more minutes. Go heavy on the black pepper--the Ro...

Congee is rice porridge, and is the Asian equivalent to chicken soup as a home-made remedy. It's easy to digest, versatile, and comforting. You can put virtually anything in it, but usually it contains some aromatics (ginger, green onions, celery), a small amount of protein (chicken, shrimp), some seasonings (white pepper, sesame oil, soy sauce), and a LOT of water or broth. You can also add green vegetables. I find most recipes include ginger at the very least. This recipe is great when you're feeling under the weather. This is congee with ginger, smoked turkey (just for flavor, removed the bone later), bouakham nam sausage, tea eggs, tofu, and fried shallots. It's like Chinese penicillin! My rice cooker has a setting for congee, but it can easily be made on the stove. You can start with raw or cooked rice, with the latter being much faster. The consistency is a matter of preference and depends on how much liquid you add (you can always thin it out more, so start t...

Tonight we decided to dine in. At the last minute. But, what kind of domestic goddess am I if I can't whip up something delicious with no warning? That's right. So, I bring you - La Sopa des Frijoles Negras y Papas de Sabado 1 onion 1 large or 2 small potatoes 3 cloves garlic 3 cups chicken broth 1 can refried beans (preferably black beans) 1 can black beans some pimentos or something similar, if available (for color) 1 cup frozen (or canned) corn 1 TBSP chili powder 1/4 tsp dried red chili flakes 2 TSP cumin salt and pepper Saute chopped onion with diced (tiny pieces) potato. Add chopped garlic and stir fry until golden. Do not let garlic burn. Add chicken broth and bring to boil; cook until potatoes are soft. Turn down to simmer, add spices and beans. Smoosh up the refried beans until they are evenly dispersed into the broth. Cook for a few minutes to blend flavors. Add corn and pimientos and cook until everything is heated and it tastes good. Optional toppings: finely chopp...