1 smoked ham hocks, (1/2 pound)
1 lb red beans, dry measure
2 onions, chopped
3 cloves garlic, chopped
2 stalks chopped celery, leafy ribs
1/2 whole red bell pepper, cored and chopped *
2 carrots, dice or coarse-chop
1 teaspoon dried coriander, or more
1/2 teaspoon creole seasoning
1 cup chopped parsley
1 tablespoon jalapeno pepper, slices for garnish
2 tablespoon chopped scallions, for garnish
5 oz shrimp, canned, tiny cocktail size
Smoked Ham Bone, such as neck bone, or the hock with a few ounces of meat; about 75% refuse.
Anise Optional: "While it is traditional to flavor this soup with an anise liquor, such as Herbsaint or Pernod, it is omitted here and left as an option. Use 2 tablespoons Herbsaint, or 1/4 cup Pernod's measure. Consider a little anise extract (to taste), crushed fennel seed, or fresh, snipped tarragon.
* Red Pepper: reserve some (2 Tbsp) seeds or reserve some of the flesh and mince or julienne for garnish.
Seafood Garnish (optional): small, cooked crayfish, shrimp, or lobster or crab, coarsely chopped, if necessary.
In a large saucepan, cover the ham bone with 4 to 4-1/2 quarts water and let simmer uncovered on medium low for 30 minutes. Remove the ham and bone and set aside. Defat the stock as needed.
Cut the meat from the bone; discard the bone and fat and dice the meat. Rinse the meat. Return the defatted stock to the saucepan and add the beans, onions, garlic, celery, pepper, carrots, coriander, Creole seasoning, and parsley and simmer, covered, on low, for 2 hours or until the beans are tender. Add Pernod and cook for another 2 minutes.
Remove half the soup to a food processor or blender and puree **, or use an immersion, or hand, blender.
Return pureed soup to saucepan, stir to blend, garnish, and serve hot.
** Be careful as hot liquid expands when it is processed.
Recipe From: The Healthy Indulgences Cookbook
Fall Wild Rice Soup
2 tablespoon canola oil
1 large leek; thinly sliced *
2 garlic cloves; minced
2 medium celery ribs; finely chopped
1/2 lb mushrooms; thinly sliced
1 lb carrots; diced
1 quart vegetable broth
1/2 cup fresh orange juice
1/2 cup dry sherry
1 tablespoon fresh thyme leaves; minced
1/4 cup calendula petals; optional
1 bay leaf
1 cup cooked wild rice
1 salt and pepper
* Leek: wash well and trim. Use white part only.
Heat the oil over medium heat in a large heavy pot, then add the leeks and garlic and cook, stirring, until the leeks are translucent, about 5 minutes. Stir in the celery mushrooms, and carrots and cook for 10 minutes, stirring often. Add the broth, orange juice, sherry, thyme, optional calendula petals, and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes. Remove the bay leaf, stir in the wild rice, and let simmer for another 5 minutes. Season with salt and pepper and serve.
Chicken Soup With Shiitake Mushrooms
6 chicken thighs (meaty)
7 cup rich chicken stock
1 cup dry white wine
1 2- inch piece fresh ginger; cut into coins
1 cup green onions; sliced
1/2 lb fresh shiitake or oyster mushrooms
1 olive oil
1/2 lb napa or other green cabbage; thinly sliced
1/2 lb stems removed
1 1/2 teaspoon hot pepper sesame oil
1 salt and freshly ground pepper, to; taste
Remove skin from chicken and place in a soup pot. Add stock, wine, ginger, and onions and bring to a simmer. Simmer for 20-25 minutes or until chicken is just cooked through, skimming off any scum and fat that rises to the surface. Do not boil or stock will become cloudy.
Remove stems from Shiitake and add to stock. Slice Shiitake caps thickly and quickly saute in drops of olive oil until lightly browned. Set aside.
Remove chicken from pot and cut meat into long slivers discarding bones.
Strain stock carefully and discard ginger, onions and Shiitake stems. Wash out pot and add the cabbage and cook for 2 minutes. Add chicken, spinach and sesame oil and cook for one minute more. Correct seasoning with salt and pepper and serve at once.
Yield: 6 to 8 servings
Hot And Sour Soup
2 large dried black mushrooms *
6 wood ear mushrooms *
4 dried Tiger Lily stems *
1 Tbsp peanut, vegetable, or corn oil
1/4 cup finely shredded pork
1 Tbsp light soy sauce
1/2 cup filely shredded bamboo shoots
5 cups rich chicken broth
salt to taste
2 to 3 Tbsp red wine vinegar, according to taste
1 tsp dark soy sauce
2 Tblsp cornstarch
3 Tblsp water
1-1/2 pads fresh white bean curd, cut into thin strips
2 eggs, lightly beaten
1 Tblsp sesame oil
1 tsp freshly ground white or black pepper
2 Tbsp choped scallions, green part included, for garnish
minced fresh coriander for garnish (optional)
* these items should be available at any reputable Chinese market.
1. Place the mushrooms, wood ears, and Tiger Lily stems in a mixing
bowl. Pour very hot or boiling water over them and let stand 15 to 30
minutes, then drain.
2. Cut off and discard the stems of the mushrooms and the harder part
of the wood ears. Cut both the mushrooms and wood ears into thin
slices. With your fingers, shred the tiger lily stems, and if they are
very long, cut them in half.
3. Heat a wok or skillet, and when it is hot add the oil and shredded
pork. Stir to separate the strands of pork and add the light soy sauce.
Add the mushrooms, wood ears, tiger lilly stems, and bamboo shoots.
Stir quickly about 1 minute and add the chicken broth and salt. Stir in
the vinegar and dark soy sauce.
4. Combine the cornstarch and water and stir into the simmering broth.
When slightly thickened, add the bean curd, bring to a boil, an turn off
the heat for about 30 seconds, to let the broth cool a bit so the eggs
won't overcook when they are added.
5. Add the sesame oil and pepper and stir to blend. Pour the soup into
a hot soup tureen and gradually add the eggs in a thin stream, stirring
in a cirular motion. Sprinkle with the chopped scallion and the minced
fresh coriander, if desired. Serve immediately.
Yield: about 6 to 8 servings
Flan Frío de Limón
Cuatro huevos
Dos limones
Un cuarto de kilo de nata montada (chantilly)
Doscientos gramos de Azucar
Tres hojas de cola (seis gramos)
Preparación
Ralle la cáscara de uno de los limones y exprima el zumo de los dos. Pongalos en un cazo con el azúcar, la cascara rallada y los huevos batidos como para tortilla. Mézclelo. En un plato sopero con agua fría ponga las hojas de cola en remojo.Ponga la nata un en cuenco más bien amplio
A fuego lento, ponga el cazo con los huevos, azúcar y limones y dándole vueltas con una cuchara de madera, caliéntelo sin que llegue a hervir. Añada, escurridas, las hojas de cola. Deje que esta crema se temple, dándole vueltas para que la cola no se separe. Una vez casi fría, añada poco a poco la nata.
Viertala en un molde o flanera
Métala en el congelador una hora y después dejelo en la nevera durante cuatro o cinco horas
Desmóldelo y sirvalo.
Cold Custard of Lemon
Four eggs
Two lemons
A whipped cream kilogram quarter (chantilly)
200 grms. of sugar
Three leaves of queue (six grams)
Preparation
Grate the skin of one of the lemons and squeeze the juice of the two.
Put them in a ladle with the sugar, the skin grated and the eggs batters as for omelette.
Mix it.
In a soup dish with cold water put the leaves of queue in soak.
Put the cream an in more well extensive bowl
Put the ladle with the eggs, sugar and lemons into slow fire and move it with a spoon of wood, heat it without coming to boil.
Add, drained, the leaves of queue.
Leave that cream warm, moving it so the queue doesnt separate.
Once almost cold, add little by little the cream.
Pour it in a mold or jelly mould
Put it in the freezer an hour and later leave it in the refrigerator during four or five hours
Release from the mould and serve it.
The Icons below will guide you to the other October Recipe Pages
