Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Tuesday, October 27, 2015

Beef Bone Broth


BONE BROTH

it's been thrown around as a "SUPER FOOD", but it's nothing new.  really, it's just homemade broth like my grandmother made.  she would often forget the bones simmering away on the stove.  little did she know she was extracting all the healthy nutrients found in those bones...
good broth can be made in a few hours, 

but...this COOKS FOR 2 DAYS !
it's worth it. 

the health benefits?...there are plenty.  i won't list them all. there is plenty of information out there...
i am not a nutritionist, but i DO know this is just good ol' school  
GOOD-FOR-YOU FOOD !

IMPORTANT NOTE... since this post i have found some great info on the subject that changed my broth method... Most importantly to add the vegetables in the last few hours to avoid a possible "burnt" flavor.  
Please read Stupid Easy Paleo.  "Bone Broth 101". Ryan Harvey, from "Bare Bones Broth Co.", is the guest post-er with a wealth of information... also, be sure to read the comments.

the finished product should be like beef "umami"broth.  no distinct flavor,  just delicate, viscous,  smooth, unassuming and dee-licious.  fabulous on it's own OR...use as a blank canvas.
flavor as you see fit.  i chose to freeze half, unseasoned. and throw some demi glace and tarragon in the other half.  i also used some for a "faux-BONE-PHO"...flavoring with star anise, clove, ginger, cinnamon etc...

FYI...grandma didn't have to worry about "organic" and "pasture-raised", but YOU DO!
 i did the best i could.
choose organic, hormone free, natural raised beef and chicken parts.   chicken feet and necks are a must.  they give great viscosity to the broth.


OXTAILS...good choice, i love 'em.
i removed the meat when it was good and tender to eat, then threw the bones back in.


put all your meats and bones into a big roasting pan.  i drizzled a little organic olive oil over everything.  380-390 F.  probably will take about an hour to get good and brown.  give them a check and turn things over half way through.


MEATS AND BONES
use all beef with some chicken parts (feet, necks and backs)
i can not tell you how many pounds of each or the total amount here, but the visual is photo above.

brown everything in 390 F oven for about an hour...check on them and give them a turn or two.
when finished put into large stock pot
BUT WAIT !...don't forget to deglaze the roasting pan.  you don't want to miss out on all that caramelized goodness
ADD FILTER WATER TO THE STOCK POT TO COVER BONES
AND... add a few Tablespoons of apple cider vinegar
bring to a boil, then turn down to a very low simmer.
24-48 hours.  mine was about 40 hours.
NOTE...i turned mine off during the night and left the lid slightly ajar.  when i woke up, it was still VERY warm.  then bring it back to a boil and down to a simmer again.
NOTE...i am NOT the food safety police.  you do what you feel comfortable with.

Vegetables/herbs go in the last 4-6 hours
2 carrots
2 celery stalks
1 large onion
5-6 smashed garlic cloves
sprigs of thyme and/or other herbs of choice 


strain liquid into another big pot.
don't toss the bones just yet.
you should to do a "BONE WASH".
there is still good stuff in there.  add a little (few cups at first) to the bones and left-overs.  swirl the water around to wash the bones.  now, strain this liquid into the pot with the broth. don't worry if it looks or tastes watery, you can reduce for extra flavor.

i used cheese cloth for the 3rd and 4th straining, but a regular strainer or colander is best for the first strain and bone-wash strain.

i poured broth into tall soup containers so it would cool faster.
let come to room temp so the fat will separate.
now put in the fridge for a few hours or over night so the fat cap will get solid for easy removal.
throw it in the freezer if not using within the week.
but...if you are ready to consume remove fat cap
(save fat cap for cooking.  great flavor and full of nutrients)
put all gelatinous yummy broth into a pot and reheat to a boil.
simmer for a while if you need to reduce.
NOW IS THE TIME TO SEASON
always season the finished product
i like to enjoy a cup a day so i might season each serving a little different...
salt, pepper, "flavorgod everything"
tarragon is a favorite
try soy and star anise
or a sprig of rosemary
maybe garlic blend and pinch of chipotle....

CHEERS... "A CUP A DAY KEEPS THE DR. AWAY"

Sunday, December 23, 2012

Velvety Cream of Asparagus Soup...non dairy



simple, elegant, healthy, satisfying, rich and velvety smooth.
a perfect soup for a chilly night after you've had a big lunch out with the relatives.
soup is always a great make-ahead meal to have on hand for a quick comfort food dinner when you're just too tired to lift a finger...
to whip up an easy pureed soup with just about any favorite vegetable, all you need are a few staples in the kitchen


a few staples for a simple easy pureed soup...

HOMEMADE ROASTED CHICKEN STOCK
in the freezer at all times...
never throw away a good roasted chicken carcass.  break the carcass down and save in the freezer.  when you have a few throw them in a big pot with water to cover and make up a batch of homemade stock.  just the carcass, skin and bones with some water.  cook it down for a few hours.  the viscosity you get from all those roasted bones and cartilage is the best, hands down.
A BULB OF ROASTED GARLIC
always tucked in the back of the fridge...
cut the top off, pour some olive oil on cut sides and wrap in foil.  throw it in the toaster oven for 40 minutes on 370 F.  remove cloves from skins and refrigerate in a small container covered with olive oil.  use a few cloves when ever you need that extra "took me all day" flavor.
SHITAKI MUSHROOM POWDER
hiding in the cool dark pantry...
i buy the big container of dried shitaki mushrooms from Costco.  put a good handful in the toaster oven on low for a few minutes to insure they are good and dry.  then put them in a spice grinder and pulverise until it is powder.  store in an airtight container in the pantry.
A HIGH POWERED BLENDER...
proudly displayed on the counter top...
not to sound like an infomercial or anything, but i highly recommend the VITAMIX.  i used to use my immersion stick blender for purees, but for this Asparagus Puree i thought i'd try the Vitamix.  i was truly amazed at the difference.  absolutely velvety smooth.  so much creamier than my others.  creamy...with no added cream...BIG difference.


NON DAIRY CREAM OF ASPARAGUS  SOUP

1 pound of blanched asparagus (salted water)
1/2 yellow onion, sauteed in olive oil
2 cloves roasted garlic
2 Tbsp shitaki mushroom powder...see note above
1 tsp fresh tarragon, minced 
1 tsp fresh thyme leaves
3 1/2 - 4 1/2 cups homemade chicken broth, depending on how thick you like your soup.

blanch asparagus, saute 1/2 onion, roast garlic, bring broth to a boil.
cut tips off asparagus and save for garnish.
add everything to the Vitamix/blender...or you can use an immersion blender (see note about blender vs. immersion/stick blender above).
puree until very smooth and creamy.  add more stock if too thick.
salt and pepper to taste.
serve with asparagus tips and a sprinkle of very fine chiffonade of tarragon.
after thought...maybe a tiny zest of lemon would work well...

Wednesday, August 8, 2012

Mushroom Soup with Middle Eastern Flavors


creamy, non dairy, warm, comforting, light, yet filling.
serve as a starter, side or main.  
pureed soups are great for parties or quick family meals because they come together in no time and can always be made ahead.  there's no meat that will get over cooked or veggies that will get mushy.  it reheats well with no separation when non dairy and can be dressed for any occasion.  serve on it's own or dolled up with a little greek yogurt and fresh herbs for the nice presentation.



 a soup like this is so easy to make when you have an immersion blender or a Vitamix.  i lean towards the stick blender when making hot soups.  i don't like to transfer hot liquids from one vessel to another. 

 as you'll see this recipe is fairly elementary...saute the vegetables, add the stock, season well, cook for a little while to combine flavors and puree.

quick note on the dried mushrooms...i always have a big container of dried shitake mushrooms in the pantry.  i find they are always reliable, a bit stronger and they add a nice woodsy flavor to many dishes.  i find them at Costco for a great price.  if you want to use fresh, go ahead...i don't know the quantity...maybe 1/2 - 3/4 lb.?

and GARAM MASALA ?...a wonderful blend of spices mostly associated with Indian food.  it usually includes coriander, chili, cumin,  cinnamon, cloves, mustard, black pepper, nutmeg, cardamom.  here is just one of many  recipes for Garam Masala.  you can make your own, but i buy it for 1.99$...much easier.  garam masala can very greatly from vendor to vendor.  the brand i like best is by SADAF called Garam Masala Seasoning.   i find mine at a great market called Wholesome Choice in Irvine, CA.


MUSHROOM SOUP WITH MIDDLE EASTERN FLAVORS
makes almost 6 cups

1 lb. crimini and white mushrooms, sliced
1 heaping cup (20 Grams) of dried shitake mushrooms
(rehydrate in 1 cup of boiling water)
1/2 onion diced
1 small shallot, diced
3 - 5 cloves ROASTED garlic
2 Tbsp olive oil, separated
1/2 Tbsp butter
3 cups chicken broth.  homemade is best but i only had 2 cups so i had to use 1 cup of canned low sodium
1/2 cup white wine
2 Tbsp Garam Masala
1 tsp salt...more or less to taste
fresh ground pepper

roast a garlic head in 380 F oven for 40 min.
rehydrate dried shitake mushrooms in 1 cup boiling water and let sit.
saute onion and shallot with 1 Tbsp olive oil and 1 tsp salt in stock pot that you will be cooking the soup in until translucent.  you might need to add a splash of stock to this...i was trying to keep the oil at a minimum.
add garam maslala and saute for a couple minutes to wake up the spices   then add 1/2 cup white wine and bring to a boil.  turn off heat and set aside.
saute crimini and white mushrooms in a skillet with 1Tbsp olive oil and a pat of butter until golden brown.  when done set aside some of the best looking slices for garnish.

dice the shitake mushrooms and add with mushroom liquid to the stock pot.
add sauteed mushrooms, roasted garlic, diced shitake and chicken stock to the stock pot.

bring to a boil and simmer for a few minutes.
get your immersion-stick blender out and puree to desired thickness.  i like to puree until smooth creamy texture.  if it's too thick for you, add some more stock and bring back to a quick boil so flavors will meld as one.
check for seasoning.  salt?...pepper?...
ready to serve as is or garnish as you please.

try a little dollop of plain yogurt and your reserved mushroom slices with a sprinkle of parsley or chives.
you could add a touch of heavy cream, but i find it isn't necessary...i try to keep the fat to a minimum and cream seems to make the soup heavy.



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