Tag Archives: Soup

recipe goodness :: celebrate cinco de mayo with rancho gordo’s posole rojo!

Rancho Gordo Mexican Posole

Rancho Gordo Mexican Posole

There are more ways to celebrate Cinco de Mayo than with a cold corona and a basket of tortilla chips. After working with the infamous Rancho Gordo owner, Steve Sando, to put together a special Cinco de Mayo deal for the Food52 Shop, I was intrigued by his suggestion to provide people with the makings for a very traditional mexican dish called posole. Has anyone ever seen posole on their local mexican restaurant’s menu? I didn’t think so. The best way to describe it is a cross between a tortilla soup and a mexican chili — only so much better. And if you’re not yet familiar with Rancho Gordo either, get to know this quirky and awesome purveyor of heirloom beans and other specialty products that will knock your sombrero off.

Posole’s core ingredient is hominy, which are dried maize kernels that look like corn on steroids {buy Rancho’s dried  hominy, not the canned gummy stuff you’ll find at the corner bodega}. Layer in his smokey chili powder from New Mexico, fragrant oregano so special that Thomas Keller uses it at Per Se and French Laundry, some shredded chicken and broth,  a whole lot of onions and garlic and you’re on your way to a bowl of festive bueno-ness. BUENO.

There’s no reason Cinco de Mayo can’t be celebrated any day of the week. And if you’re trying this for the first time, you might as well get your hands on Rancho’s special deal for  heirloom bean and the posole goods and get stewin’. Ole!

Hominy Hominy Hominy!

Hominy Hominy Hominy! Say it three times for luck

Oregano Indigo and New Mexican Chili Powder

Oregano Indigo and New Mexican Chili Powder

Rancho Gordo Posole Rojo

Serves 8 | 6-10 hour soak time | 5 hour cook time

1.5 cups uncooked hominy (will become ~5-6 cups)

1 tablespoon olive oil
2 medium white onions, chopped fine
8 cloves of garlic, minced
1/3 cup tomato paste {I used a whole 6oz can}
3 tablespoons Rancho Gordo Chili Powder {yum!}
1 tablespoon Rancho Gordo Oregano Indio {yum yum!}
3 1/2 cups chicken broth
4 cups cooked Rancho Gordo Posole {hominy}
1.5-2 lbs shredded poached chicken
salt and pepper
Garnishes: diced avocado, chopped cilantro, finely chopped onion, queso fresco, thinly sliced radishes, sour cream

  1. Sort and rise posole. Soak 6-10 hours in cold water {put it in a pot before bed and you’re good to go the next day}.
  2. Strain and in a large pot, add the soaked posole, 3-4 quarts of water, and a roughly chopped onion.
  3. Bring to a hard boil for about five minutes, then reduce heat to a gentle simmer for about 3-4 hours. Check around 2-3 hours to make sure enough liquid is still in the pot and add more if needed so pot is not dry. Posole will flower, like popcorn when it’s finished.
  4. Strain and set aside.
  5. Fill a pot large enough to fit chicken breasts in with water and bring to a boil. Once boiling, add chicken breasts and poach for 15-20 minutes until cooked through.
  6. Meanwhile, heat oil in 5-quart or larger pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chili powder and oregano, stirring until all ingredients are warmed through and well-mixed.
  7. Add 4 cups water, broth and posole. Freeze any extra posole leftover after roughly measuring.
  8. Bring to a boil and then reduce to a low simmer for about 30 minutes to an hour. Shred the chicken and set aside.
  9. Once the liquid has cooked down a bit, add chicken, stir and then add salt and pepper to taste.
  10. Serve in individual bowls and garnish as desired.
Simmer 'til done

Simmer ’til done.

More Ways to Celebrate All Things Mexican:
Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa
Extra Extra! Oaxaca Revolucion de Taco

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recipe goodness :: wild child broccoflower and celery root soup

Broccoflower Celery Root Soup

Broccoflower Celery Root Soup

I recently tried a soup from food52’s Genius Recipe series that promised preparation simplicity with unsuspected flavor complexity. The soup only has three main ingredients, one of which is water, with the other two being cauliflower and onion. Immediate reaction: plain peasant soup? But if you trust in Paul Bertolli {of Chez Panisse and Oliveto}, you will quickly realize the genius in this preparation creates a smooth, slightly sweet, creamy blend you would swear had a fair dose of artery-damaging cream. It does not.

So after making and happily consuming several batches of Paul’s cauliflower soup, I decided to apply his technique to other favorite wintry veg and see if the results were equally outstanding. Enter the wild child broccoflower — an offspring of the marriage between broccoli and cauliflower, it has the subtle broccoli flavor with the hearty cauliflower architecture. I decided to also throw in some celery root for it’s unique flavor that I thought would add an additional brightness to the bowl. Result? Success round two.

Bright Green Broccoflower

Bright Green Broccoflower

Wild Child Broccoflower and Celery Root Winter Soup

Adapted from Paul Bertolli’s Cauliflower Soup | Serves 8

3 Tablespoons Olive Oil
1 medium yellow onion, sliced thinly
1 head broccoflower, broken into florets
1 celery root bulb, peeled and sliced thinly
Salt to taste
6 cups water, divided
Extra virgin olive oil
Freshly ground black pepper

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the broccoflower, celery root, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency {or use an immersion blender in the pot, being careful not to let hot soup splash onto you}. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2-1 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.
Steam the Broccoflower Florets and Celery Root

Steam the Broccoflower Florets and Celery Root

Brrrrrrrring on Other Warming Wintry Dishes:
Best Butternut Squash and Green Apple Soup
Grandma’s Italian Wedding Chicken Soup

Braised Grass-Fed Beef Brisket and Polenta
Irish Steak & Guinness Puff Pastry Pie 

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Wintry Weekend Inspiration

Looking for something to warm the soul this weekend? Here are a few favorites that will make for a great way to start your day or a cup of warmth to end the evening.

BREAKFAST {of champions}

Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg

Italian Wedding Soup

SOUPS

Best Butternut Squash and Green Apple Soup
Grandma’s Italian Wedding Chicken Soup

Autumn Manhattan

DRINKS {cheers!}

Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Smokey Margarita {a la Tippling Bros.}

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recipe goodness :: grandma’s italian wedding chicken soup

Italian Wedding Soup

My grandmother used to make this soup every New Year’s day. After what seemed like weeks of eating – from Thanksgiving to holiday parties, Christmas Eve and our big Italian Christmas feast, it was nice to come together for one more meal that was both simple and light, but still delicious {as Grandma’s cooking always was}. If you’re looking for something to lighten the load after all the Thanksgiving grub, this is the recipe for you!

This soup can be made any time of the year and makes enough that you can even freeze some to easily pull out a great mid-week meal. I would even suggest replacing the chicken with leftover turkey from Thanksgiving if you’re looking for something to do with your remaining bird this week. It’s not only a great cold day dish for us adults, but kids love the tiny meatballs and mini pasta. So spend a few minutes chopping and throwing all the goods in a pot — the fresh veggies and rich flavors from the meatballs and chicken will really put any canned soup to shame!

 

Grandma’s Italian Wedding Soup
Serves 8-10 | Cook Time: ~1 hour

Soup:
4 cans {14oz ea} chicken broth
1 cup of boiling water w/ 2 tsp dissolved chicken flavored concentrate
3-4 carrots diced
3-4 celery stalks diced
1 onion diced
2 boneless & skinless chicken breasts
1-1¼ cups pasta of choice {mini pasta is best!}
Salt and pepper to taste
Grated Parmesan or romano cheese
Spinach, kale or chopped parsley {optional}

Meatballs:
½ lb ground beef
¼ cup of bread crumbs
1 egg
¼ tsp nutmeg
2 dashes of Worcestershire sauce

Poach the chicken: Place chicken in a pan covered with water & bring to a boil over med. high heat, uncovered. Immediately remove from burner, cover, and let completely cool. Turn oven to 350 deg.

Prepare the meatballs: Combine all ingredients and thoroughly mix. Take a bite size sample and cook to test for taste. Adjust seasonings as desired. Form tiny marble sized meatballs. Place on cookie sheet and brown in oven ~5-10 mins. Remove and place on paper towels to drain.

Soup Broth: Meanwhile, in a large stock pot combine the chicken broth and the cup of chicken concentrate, cover and bring to a boil. Taste, add salt and pepper if required. If broth does not have a rich chicken flavor to your liking, add 1 tsp at a time of the chicken concentrate to reach the desired taste.

Dice the carrots, celery, onion and chicken into bite size pieces. When chicken broth reaches the taste desired, add vegetables, chicken, and meatballs; bring to a boil then lower to simmer for 15-20 minutes or until vegetables reach the tenderness of your liking {I prefer al dente as the vegetables will soften as they continue to absorb the broth}. Optional, when the soup is almost done add torn spinach kale or chopped parsley just for color.

While the vegetables are cooking, in a separate pot prepare the pasta al dente according to the instructions on the box.

To serve: place desired amount of pasta in soup bowl add chicken soup, and garnish with Parmesan cheese.

Tip from Grandma: Keep the pasta in a separate container when you store leftovers so they don’t soak up the broth and get too soggy. Add them to the bowl and pour of hot soup when ready to serve.

More from Grandma’s Kitchen:
Secret DiLaura Family Frittata with Sweet Italian Sausage
Violet’s Lemon Cheesecake with BBQ’d Summer Berries

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recipe goodness :: best butternut squash and green apple soup

Fall is my favorite time of year. The air has a slight chill and smells of damp leaves, the colors have a vibrance that puts spring blooms to shame, and the farmer’s market is flush with the fall harvest eager for roasting up a cozy meal to share. Some of the most spectacular veggies made their way to the market this weekend, so before I jump into my favorite fall soup recipe, I just have to share my bounty: Easter Egg Radishes and Graffiti Cauliflower

Fall Farmer's Market Bounty

…leeks, butternut squash and granny smith apples.

Butternut Squash Soup Inspiration

I’ve made this recipe so many times, I’ve lost count. The base of the soup is courtesy of Michael Chiarello, but I’ve made a few adjustments that make this one of the best bowls of butternut squash soup I’ve ever had. The sweetness of the squash and apple is enhanced by the subtle spice from the chili and pepper, but what really adds a memorable, unexpected contrast is the slightly tart pomegranate that bursts with each bite and the salty melt-in-your mouth fluffy popcorn.

Best Butternut Squash and Apple Soup

Prep Time: 20 mins | Cook Time: 1 hour
Serves 8

Squash Soup
2 TBS unsalted butter
1 1/2 cups sliced leeks, white parts only (~1 large leek)
1 TBS minced garlic
6 cups peeled and roughly diced butternut squash (~1 medium squash)
3 cups peeled and roughly diced apples (~2 large apples)
3 tsp Toasted Spice Rub, recipe follows
6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
Sea salt
Pomegranate, deseeded
1 bag microwave popcorn

Toasted Spice Rub
Note: the spice mixture makes enough to fill an empty spice container to use in the future and make the soup even quicker next time.

1 TBS coriander seeds
1 TBS black peppercorns
1 1/2 tsp crushed red pepper flakes
1/4 cup pure chili powder (about 1-ounce)
2 TBS kosher salt
2 TBS ground cinnamon

In a small heavy pan over medium heat, combine the coriander seeds and peppercorns. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and saute briefly to release its fragrance. Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute. Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt. Divide the soup among bowls and garnish each portion with some of the pomegranate and popcorn. Serve immediately.

Roughly Dice Peeled Squash and Apples

Slice Leek and Mince Garlic

Saute Leeks and Garlic Until Soft

Stir Until Caramelization Begins and Add Toasted Spice Rub

Add stock, simmer partially covered for 40 minutes and then blend until smooth. Garnish with Pomegranate seeds and popcorn kernels. Serve immediately.

The Best Butternut Squash Soup

A Bountiful Market:
Crop to Cup Creating Quality Community Coffee
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Why Buy the Cow, When You Can Get the Milkshake for Free?
I Scream, You Scream For MilkMade Handcrafted Ice Cream

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