Dill Pickle Soup

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Dill Pickle Soup

I know. I know what you must be thinking…pickle soup? WTF? Right? I thought the same at first when I’d overheard several people mention this soup. It’s also on the menu at one of my favorite little spots to grab a bite here on Chincoteague, Poseidon’s Pantry. So naturally, I had to give it a try at home.

Last week Jon ventured to San Francisco for work stuff. What better place to have to go to for a 49ers fan? I was at home with our 3 boys, and we survived. I’m blessed with pretty well behaved kids! Towards the end of the week I had two of my best girlfriends over to for dinner to try this odd soup…

Turns out it’s REALLY good. Chunks of potato, dill pickles, carrots, chicken broth, sour cream and fresh dill all combine together to create a wonderfully rich, and filling – yet light soup. I think the key is to use really good quality refrigerated pickles in the soup. They stay crunchy and retain their briny flavor. Whereas some of the guys from the shelves in the jars are flabby and crunch-less from the get-go.

We all really enjoyed it, especially the boys. With all the bright flavor from the pickles and the dill, it’s a great soup to welcome springtime. Definitely one I’ll be making again and again, it’s just too much fun not to!

Dill Pickle Soup

5 1/2 cups chicken broth
1 3/4 pounds russet potatoes (about 5 large), peeled and diced
5 carrots, peeled and shredded (2 cups pre-shredded)
1 cup chopped dill pickles (about 3 large)
1/4 cup unsalted butter
1/2 cup cornstarch
1/4 cup water
1 cup sour cream (or Greek yogurt)
2 cups dill pickle juice
1-1/2 tsp Old Bay seasoning
1/2 tsp fresh dill, chopped
kosher salt
1 tsp coarsely ground pepper
sliced dill pickles (for garnish)
fresh dill (for garnish)

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together cornstarch and water to create a slurry. Whisk into soup, stirring constantly until thickened. Whisk in the sour cream until combined.

Add pickle juice, Old Bay, dill, black pepper, and salt to taste. Cook 5 more minutes and remove from heat.

Garnish with slices of pickles and fresh dill before serving.

Souce: adapted from The Noble Pig

Perfect Stovetop White Rice

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Perfect White Rice

I’m ashamed to admit that up until about 5 years ago, I was cooking rice in the microwave. Or, worse…relying on those pre-cooked rice packets that you just microwave. I was cooking all kinds of wonderful things in my kitchen, but still nuking my rice. *hangs head in shame*.

Finally I gave cooking rice on the stovetop a whirl, and the resulting rice was unparalled to the rice that had been produced in the microwave. Tender, yet firm grains that actually tasted like something! Before I’d just been getting gooey balls of mush. The key is a good, heavy bottomed pan – as well as giving the rice quick saute in a bit of butter. It really helps to keep the grains individual, so you don’t get that massive clumping issue.

OXO was kind enough to send me a pan from their new line to review. I chose the 3.5 quart stainless steel saucepan, just because the size is so handy to have in the kitchen. I love the fact that it has a glass lid, which makes keeping an eye on things like rice or beans very easy. And also the measurements on the side, and round bottom are very helpful for things like making homemade caramel sauce. Plenty of room for a nice big batch!perfect white riceAt any rate, if you’re still relying on neanderthal methods for preparing your rice, try this. It’s super easy, and so much better and economical than the prepackaged stuff. I’ve also got a couple great rice pilaf recipes, if you wanted a twist on a classic. Have a great weekend everyone!

Perfect White Rice

Perfect White Rice

2 Tbsp. butter
1 cup white rice
1 3/4 cups water
1 tsp kosher salt

In large saucepan melt butter over medium-high heat. Add the rice, and cook for about 4 minutes, stirring constantly to toast the rice.

Slowly add in the water, as well as the salt. Stir and cover.

Bring to a boil, stir once more, and recover. Reduce heat to low and cook for 18-20 minutes. Check rice, if it still looks wet, cover and cook for an additional 3 minutes.

Remove from heat, and fluff rice with fork. Serve immediately.

Disclaimer: This post is sponsored by the good folks at OXO. As always, all thoughts and opinions are my own.

Chili con Carne

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Chili con Carne

Chili is one of those dishes that everyone has their own special recipe for, which they swear by as being the best. Mine is no different! Meaty, spicy, and filling – it’s one of the things my boys most look forward to in the colder months. There’s nothing better than a pot of chili bubbling away on the stove on a lazy football Sunday!

I like to start with a mix of lean ground beef and a roll of hot pork sausage, plenty of beans, chunks of chopped tomatoes, and some tomato paste to thicken it up a bit. Then, some beer. It adds so much great flavor to the chili, and I’m always looking for an excuse to cook with the stuff. But, you could certainly use beef broth for your cooking liquid as well.

A couple hours simmering on the stove and you’ve got a delicious and hearty meal that’s always a family favorite. Leftovers are good for days, and great to re-invent into so many applications (Frito pie or chili dogs, anyone?). And, it’s great for a group too. A low maintenance meal for the cook, and guests can have tons of fun topping their bowls of chili with different ingredients – scallions, cilantro, sour cream, cheeses, jalapenos, guacamole, tomatoes or pico de gallo, poblano-corn salsa…the possibilities are endless!

Also, the possibilities are endless when it comes to the ingredients in the chili itself. I love to switch it up using a chuck roast instead of the ground beef and sausage. Or, using black and pinto beans in place of the kidneys. It’s so easy to make your own! So, if you’re still looking for that one perfect chili recipe, give this one a try! It’s our favorite, and it might just become yours too.

Chili con Carne

1 Tbsp olive oil
1 lb ground sirloin
1 lb bulk roll hot sausage (like Jimmy Deen)
1 large onion, chopped
4 cloves garlic, minced
1 (6 oz) can tomato paste
6 Tbsp chili powder
3 Tbsp cumin
1/2 tsp cayenne pepper
1 (15 oz) can light kidney beans
1 (15 oz) can dark kidney beans
1 (28 oz) can diced tomatoes
1 (12 oz) can or bottle beer (your favorite is fine)
1 tsp kosher salt
1/2 tsp black pepper

In a dutch oven heat oil over medium-high heat. Brown the ground beef and sausage until browned well. Remove from pan into a bowl. Drain most of the rendered fat from the pan.

Throw onions into the pan and cook until onions are softened. Add the garlic and cook until fragrant, about 30 seconds. Add in the tomato paste and spices, and cook for about 3 minutes – until the tomato paste darkens in color. Add in the beef and sausage, tomatoes, beans, and beer. If it looks like it needs a little more liquid, add a splash of water.

Cover, bring to a boil, and reduce heat to low. Cook over low heat for about 2 hours. You could also cook up to this point, then place all ingredients in the slow cooker and cook on low for 8 hours.

Season to taste with salt and pepper before serving. Serve with your favorite toppings.

 

 

Salted Duck Fat Caramels

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Salted Duck Fat Carmels

Okay, I know what you must be thinking – say whaaaaaaat?  Duck up in your caramel? She crazy! But just trust me little ones, these little bites of Heaven are truly divine.

A couple of months ago the good people at D’Artagnan sent me a cooler full of duck fat to play around with in the kitchen. They’re a company that’s well known for their duck products, but also have a plethora of other wonderful gourmet products available online.

You can use duck fat as you would use butter, great for sauteeing some veggies or roasting some potatoes. Adding an incredible richness and depth of flavor that you just don’t attain with butter or olive oil. I’ve been using it to make a vinaigrette for my salad, which it lends itself perfectly for this chilly weather that’s finally come our way. It’s also great in biscuits or pie dough. And, as it turns out – salted caramels!

This recipe has always been a winner for me, so I just adapted it by adding rendered duck fat in place of the butter. They are rich and chewy, with a wonderful silkiness. If you’re afraid they will taste “ducky”, don’t be! While duck fat has a different flavor than butter, more savory – I think the biggest difference is the texture on the tongue. It’s super smooth and silky, with a heavier mouth-feel than butter or oil…and that definitely transcends into the caramels.

I topped off with a bit of my current favorite sea salt (if you haven’t tried Maldon yet, do it!) for a salty, crunchy bite that pairs perfectly with the rich sweetness of the caramels. Sliced and wrapped up in pieces of wax paper, they make a wonderful homemade gift that is as unique as it is delicious. 

Duck Fat Caramels

1 cup heavy cream
5 tablespoons duck fat, chilled
1/2 tsp vanilla
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
3 tsp sea salt

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter the parchment.

Bring cream, duck fat, vanilla, and 1 tsp salt to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 on candy thermometer. Pour into baking pan and cool 45 minutes. Cut into 1-inch pieces (I buttered a pizza cutter), top each piece with a small pinch of salt, and wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

Source: adapted from Confections of a Foodie Bride

Disclaimer: I received products from D’Artagnan for review. As always, all thoughts and opinions are my own.