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

Hearty Beef Stew

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Beef Stew

The chapter we call winter is finally coming to a close. And while I’m super excited to welcome spring, I’ll definitely miss those warm stick-to-your-rib meals that we get to enjoy during those cold months. One of my favorites is this hearty beef stew. It’s a recipe from America’s Test Kitchen that I’ve been making for close to 10 years now, and for good reason – because it’s absolutely delicious.

I love taking a tough cut of beef like a chuck roast and turning it into the tender chunks that melt in your mouth. The addition of red wine to the stew adds such wonderful richness and depth of flavor, and really compliments and brings out all the wonderful flavors in the beef. Red potatoes, carrots, and peas also come to the party for a dip in the tub. Troublemakers.

It makes a large pot full that is plenty for supper one evening, and then enough leftovers for several lunches worth. And like with all stews and soups, it just gets better as time progresses. It also freezes wonderfully for an easy meal when you don’t feel like cooking. Definitely one of our favorites!

Hearty Beef Stew

3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
Salt and ground pepper
3 Tbsp vegetable oil, divided
1/4 tsp salt
2 medium onions, chopped (about 2 cups)
3 medium garlic cloves, minced
3 Tbsp unbleached all-purpose flour
1 cup dry red wine (Merlot or Cabernet Sauvignon)
2 cups beef broth
2 bay leaves
1 tsp dried thyme
4 medium red potatoes, peeled and cut into 1-inch cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 inch thick
1 cup frozen peas
Season beef generously with salt and pepper.

Heat 1 Tbsp oil in heavy-bottomed pot over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl and add another 1 Tbsp oil to pan, repeating previous steps with other half of beef.

Reduce heat to medium and add remaining 1 Tbsp oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stirring until thick and flour is dissolved.

Slowly add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour.

Add the peas, reduce heat to low, cover and simmer for 5 min.

Discard bay leaves, and season with salt and pepper to taste before serving.

SOURCE: The New Best Recipe by America’s Test Kitchen

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.

 

 

Manhattan Clam Chowder

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Manhattan Clam Chowder

Living on this joyous little island on the wonderful Eastern Shore you’re sure to eat your fair share of clam chowder. For me, there’s nothing more fun than strapping on a  pair of old canvas sneakers, finding a muddy sandbar at low tide, and digging your toes around in the mud until you run into you fill up your bucket with fresh quahogs. Or as well call them, “chowders”.

The big guys aren’t good for much besides soups and clam strips. So, I’ll usually make a batch of chowder when we come across some. About 2 dozen will be more than enough to make a large pot of chowder.

There are a couple ways you can go when it comes to clam chowder. The most well-known is your New England variety, which is cream based. That’s the husband’s favorite, and I plan on sharing that recipe with you soon. But today I’m sharing my recipe for Manhattan, which is tomato based, and my personal favorite…

Bacon, potatoes, celery, onions, tomatoes, and clams. Basic, but oh so delicious.  Now, I realize some of you may not be able to come across fresh clams as easily as I am. In that case, a couple cans of clams and a some bottled clam juice works just fine.

But, if you have a great seafood counter or shop in your neighborhood I’d highly encourage you to try to find some fresh. They’re cheap as far as it goes on the seafood spectrum, and the flavor is unparalleled.

A perfect dinner for these chilly fall evenings, that holds onto one last taste of summer. Make sure to make some homemade oyster crackers to go along with it, they’re the perfect topping and only take a few minutes to throw together. Have a great weekend, everyone!

Manhattan Clam Chowder

24 large chowder clams*
4 slices bacon, chopped
1 Tbsp olive oil
4 carrots, peeled and chopped
4 stalks celery, chopped
2 small onions, chopped
1/4 cup tomato paste
4 cups chicken or vegetable broth
1 (28 oz) can diced tomatoes
2 lbs red potatoes, peeled and cut into 1-inch chunks
1 tsp dried thyme
2 bay leaves
kosher salt
black pepper

Scrub the clams clean using a clean scrub brush. Place clams into a large pot and add 2 cups of water. Bring to a boil over medium-high heat and cover. Steam the clams until they have all popped open, about 15 minutes. Remove the clams from the pot and set aside to cool.

Strain the clam steaming liquid through cheesecloth or a fine-mesh strainer to remove any grit and reserve the liquid. Remove the clams from the shells and chop well. Set aside.

Heat olive oil in a large dutch oven or stockpot (I use the same one that I use to steam the clams), add the bacon and cook over medium-high until the bacon is crispy – about 5 minutes. Remove the bacon from the pot to a paper towel-lined plate and set aside to drain. Add the carrots, celery, and onion and cook until soft, about 5 minutes. Add in the tomato paste and cook until starting to brown, about 3 minutes longer.

Add the broth, diced tomatoes, potatoes, thyme, bay leaves, bacon, chopped clams, and reserved clam juice. Stir to combine, cover and bring to a boil. Reduce heat to medium-low and simmer for about 45 minutes, until potatoes are tender. Remove bay leaves. Season to taste with salt and pepper before serving.

*If fresh clams are not available, substitute 2 (10 oz) cans of chopped clams and 2 (14 oz) bottles of clam juice or broth.

Source: adapted from Simply Recipes