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Archive for the ‘Soups & Stews’ Category

Cheddar Ale Soup

All I know is that I am TIRED of the cold weather. I know, I know I don’t really have a right to complain since I live in Orange County, California, but I am complaining anyway! I grew up in Northwestern Montana, so I have had my fair share of snowy cold winters and I moved here to escape that. And because I grew up in the snow, I usually don’t mind the small cold streaks that we get here in the OC, but this year I am over it! I am also sick and tired of being sick. This cold and flu season has hit my family hard this year. So needless to say I am ready for springtime and all the warm sunny days that it brings.

So to keep myself and my family warm I have been cooking and baking all kinds of yummy goodies. Not only does it warm our bodies, but it warms our home and fills it with lots of comforting smells too. I do love the coziness the cold weather brings. I felt soup was in order this past week and since my husband could eat cheese as a main course I choose a cheese soup. This soup tastes exactly like you would think a good Cheddar and Ale soup would taste. Williams-Sonoma has never let me down when it comes to letting flavors shine through in their recipes. The sharp cheddar cheese marries well with the bitterness of the ale. We enjoyed this soup with a warm crusty loaf of bread dipping it in the soup. I think a fun way to serve this soup would be in a bread bowl.

Cheddar Ale Soup

I hope you are staying warm wherever you are. If not, do like me and make some soup and bread and snuggle under a blanket and think of all the sunshine spring will bring very soon! Bon Appetit!

Cheddar and Ale Soup
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½ cup unsalted butter
1 leek, white and light green part only, cleaned and thinly sliced
1 carrot, peeled and cut into ½ inch dice
1 stalk celery, cut into ½ dice
salt and freshly ground pepper to taste
½ cup all purpose flour
½ teaspoon dry mustard
4 cups chicken stock or broth
1 bottle good quality ale
2 cups sharp cheddar cheese
¼ cup freshly grated Parmesan cheese
1 pinch cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped fresh flat leaf (Italian) parsley

In a large saucepan over medium heat, melt the butter. Add the leek, carrot and celery and saute until softened, about 10 minutes. Season with salt and pepper.

Stir in the flour and mustard until incorporated and cook for about 1 minute. Add the stock and ale and bring to a simmer over high heat. Reduce the heat to medium and cook, whisking to break up any lumps of flour, until the mixture is slightly thickened, about 5 minutes. Add the cheeses and whisk constantly until nicely melted, 3-5 minutes longer. Do not let boil. Stir in the cayenne and Worcestershire sauce. Taste to adjust the seasoning.

Ladle the soup into bowls and garnish with the parsley and/or additional cheese and serve immediately.

Adapted From: Williams-Sonoma Soup & Stew

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ChiliFall is finally in the air and nothing says fall to me more than a bowl of chili with some corn bread. I have been making this recipe for chili for quite a few years. It was originally an Emeril Lagasse  recipe, but I have modified it so much over the years that now it is basically my own concoction. The only things that remain from the original Emeril recipe are the dry spices and their quantities. The recipe does call for his signature Essence recipe which is included below. This chili is hearty and slightly spicy. It is also a very healthy meal as it is full of lean ground turkey and lots of fiber packed beans. Both of our girls also really like it (Katelyn calls it chili soup!). The recipe is very flexible and it is easily adjustable for your tastes. Feel free to use whatever beans you like best. One of the grocery stores that we go to regularly carries an organic tri-bean blend of pinto, black and kidney and we find it is perfect for our chili, it allows us to get three kinds of beans and only use two cans. This is one of our favorite meals and we will eat it often during the fall and winter months. You can also top it with all kinds of yummy toppings, our favorite is lots of cheese!

Chili con Carne with Beans
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1 tablespoon olive oil
1  to 1.5 pounds lean ground turkey
1 medium yellow onion
1 green bell pepper
2-3 cloves minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe below
½ teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes
2 (15 ounce) cans beans of your choice (i.e., pinto, black, kidney, etc.) drained
1.5 cups water
2 tablespoons flour (optional)

Directions:

Heat the oil in a dutch oven or large pot over medium heat. Add the onions and sauté until soft. Then add the garlic and sauté until fragrant, about 30 seconds. Add the ground turkey and using a wooden spoon break into small pieces. Cook, stirring, until the meat is brown and cooked through.

Once the meat is cooked, add the onion, bell pepper, chili powder, Essence, salt, cumin, oregano, and cayenne and cook, stirring, until soft.

Add the tomatoes and their juices, beans and water to the pot. Bring to a boil then lower the heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally. Add flour to thicken if needed.

Emeril Lagasse’s Essence Recipe

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight container.

*This makes quite a bit, so if you think you won’t use it or don’t want to keep that much stored, you could change the measurements above from Tablespoons to Teaspoons.

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