Archive for the 'Soups + Stew' Category

Bún Riêu Cua – Vietnamese Crab and Tomato Soup

Published by Gastronomer on January 4, 2012 in Bun Rieu, Family Recipe, Recipe, Soups + Stew, Vietnamese and Vietnamese. 11 Comments

I made my very first Vietnamese noodle soup (without grandma looking over my shoulder) on the eve before New Year’s eve. The Astronomer’s mother adores bún riêu, a northern specialty featuring thin rice noodles, a tangy broth, stewed tomatoes, and crab clusters, so I decided to prepare it for the Chaplin clan while visiting Birmingham.

Since this was a spur-of-the-moment idea, The Astronomer and I had to source all of the ingredients locally. Fortunately, a well-stocked Vietnamese grocery store nearby carried everything that we needed, from vermicelli noodles to fermented shrimp paste. Alabama, you surprise me all the time!

This recipe, which comes from my Aunt Tina, calls for canned “minced crab in spices” and employs a tamarind powder to achieve the soup’s characteristic sour notes. My dear Vietnamese-Canadian friend Nina prepares an interestingly similar version of the dish.

I imagine that these sort of semi-homemade recipes were developed within the Vietnamese community living outside Vietnam during a time when fresh crabs and tamarind weren’t readily accessible or were perhaps too pricy to afford. These recipes continue to persevere even with the availability of fresh ingredients because they’re not only convenient but are legitimately delicious.

I was so damn stoked with my first pot of bún riêu that I went ahead and made another vat yesterday at home in Pasadena. My resolution for 2012 is to stop being such a wuss when it comes to preparing Vietnamese foods at home. So far, so good.

For broth

1.5 tablespoons vegetable oil
1 bunch scallions, sliced lengthwise (white part only)
6 medium tomatoes, quartered, seeds removed
10 cups water, pork stock, or chicken stock
1.5 tablespoons fish sauce
1.5 teaspoons fine shrimp sauce (mam tom)
1.5 tablespoons tamarind soup mix

For rieu (crab mixture)

1 teaspoon vegetable oil
3 cloves garlic, minced
2 5.6 ounce cans “minced crab in spices” (gia vi nau bun rieu)
1 bunch scallions, chopped (green part only)
3.5 ounces dried shrimp
4 eggs, beaten

To serve

Vermicelli rice noodles, cooked according to instructions on package
Romaine or iceberg lettuce, shredded
Fine shrimp sauce (mam tom)
Lime wedges

An hour prior to preparing the soup, soak the dried shrimp in cold water. Drain the shrimp and set aside.

Begin broth

In a large stock pot over medium heat, add the oil along with the white parts of the scallions. Saute the scallions for 30 seconds, then add the tomatoes and saute for an additional 2 minutes or until the tomatoes begin to sweat.

Add the stock or water into the pot and turn the heat to medium-high. Season the broth with fish sauce, shrimp sauce, and tamarind soup mix. Adjust the seasonings based on whether you want it saltier (more fish sauce), sourer (more tamarind), or funkier (more shrimp sauce). Let the broth simmer on medium-low heat while preparing the crab mixture. Be careful not to let the broth boil or the tomatoes will turn to mush.

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Turkey Broth and Turkey Noodle Soup

Published by Gastronomer on November 20, 2010 in Recipe, Soups + Stew and Thanksgiving. 6 Comments

After carving all of the meat from the soy-brined turkey, I didn’t think anything of chucking the carcass straight into the trash. However, as soon as the bones hit the liner, I instantly remembered that roasted bones equals kick ass broth, and immediately fished them out of the bin.

Since I had just spent the better part of the day cooking, I was glad to find a turkey broth recipe that was relatively hands-off and called for ingredients that I already had at home. Two hours of slow and low simmering extracted the turkey’s flavors into an all-purpose broth that eventually became the base for turkey noodle soup a few days later.

While I knew I would enjoy the turkey noodle soup, I wasn’t expecting to love it so much. Following many meals of turkey, stuffing, and cranberry sauce, the soup offered a light yet still very comforting change of pace. And of course, it made great use of the leftover turkey meat that we had in abundance.

I ate my bowls of turkey noodle with slices of avocado on top, which took the already standout dish to a whole new level. Why can’t all leftovers be this successful?

For turkey broth

1 turkey carcass, cut into 4 or 5 pieces
1 onion, chopped coarse
1 carrot, peeled and chopped coarse
1 rib celery, chopped coarse
1 bay leaf
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 quarts water

For turkey noodle soup

1 recipe turkey broth
1 onion, minced
2 carrots, peeled and sliced thin
1 rib celery, sliced thin
Salt
8 ounces noodles
2 cups cooked turkey meat, shredded
2 tablespoons minced fresh parsley
Pepper

Make turkey broth

Bring all of the ingredients to a simmer [when the liquid is at a gentle simmer, you see a few small bubbles breaking the surface every few seconds] in a large stockpot and cook for 2 hours, skimming off any fat or foam that rises to the surface.

Strain the broth through a large mesh strainer into a large container, removing any fat that rises to the surface as it cools. This broth can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months.

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America’s Test Kitchen Vegetarian Chili

Published by Gastronomer on November 5, 2010 in Recipe, Soups + Stew, Vegan and Vegetarian. 16 Comments

Given my great love of restaurants and their hardly healthful fare, it’s really important that my meals at home provide nutrients that otherwise go missing from my diet. Whenever I’m not painting the town red, I prepare recipes that make tasty use of whole grains, legumes, and vegetables. My subscription to Cooking Light magazine has been a great source of inspiration, and of course, the internet is chock full of solid ideas on how to balance the excess in my life.

The majority of the healthy dishes that I prepare serve their nutritional purpose and taste mostly decent, but they’re usually not outstanding enough to be featured on the site. This vegetarian three bean chili is a rare exception. In addition to being a fiberfull powerhouse, this meatless stew is also immensely satisfying. The heat from the chipotles combined with the smoky chili powder makes for an exciting and spicy flavor profile. The trio of beans provide just enough heft to fill one up nicely. Paired with some old fashioned cornbread, it’s impossible to feel deprived when one is eating this well.

2 tablespoons vegetable oil
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1/4 cup chili powder
1 tablespoon cumin
6 garlic cloves, minced
3 (14.5 ounce) cans diced tomatoes
1 cup water
2 chipotle chiles in adobo sauce, minced
Salt
4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, chilies, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

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Mushroom Barley Soup

Published by Gastronomer on January 27, 2010 in Jewish, Recipe and Soups + Stew. 7 Comments

Continuing on my streak of effortless wedding-planning-friendly meals, I prepared a big ‘ol pot of Mushroom Barley Soup to carry me through the week. The Astronomer isn’t too keen on either portobellos or buttons, so it’s been up to me and my random weeknight dinner guests to plow through this monster serving of fungi goodness. The best part of the soup is its genuinely earthy flavor—the taste of mushroom is bold and unmistakable. I also appreciate how the soup is perfectly hearty, thanks to two varieties of mushrooms and toothy grains of barley, without being heavy.

The original recipe calls for a combination of cremini and portobello mushrooms. However, if cremini or portobello are unavailable, white button mushrooms can be substituted. I highly recommend serving this soup with toasty slices of cheesy garlic bread for crunch and richness.

3 tablespoons unsalted butter
1 onion, chopped fine
1 pound cremini mushrooms, stemmed and quartered
1 pound portobello mushrooms, stempped and cut into 1/4-inch pieces
Salt
2 carrots, peeled and chopped medium
3 garlic cloves, minced
9 cups low-sodium chicken broth
1/2 cup pearl barley
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
Pepper

Melt the better in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.

Stir in the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened and browned, 10-15 minutes.

Stir in the carrots and garlic and cook for 1 minute. Stir in the broth, barley, thyme, and 1/2 teaspoon salt. Bring to a simmer and cook until the barley is tender, about 50 minutes. Season with salt and pepper to taste before serving.

Makes 6 to 8 servings.

Recipe from The America’s Test Kitchen Family Cookbook

Pasta e Fagioli

Published by Gastronomer on January 16, 2010 in Italian, Recipe and Soups + Stew. 20 Comments

With the wedding only three months away, nearly every free minute has been devoted to making the Astronomer-Gastronomer union something kinda spectacular. From hunting down bridesmaid dresses in the perfect shade of yellow to debating the merits of individual cupcakes versus traditional tiers, finalizing every detail of our nuptials has taken over our lives and thankfully, only some of our sanity.

While I used to devote serious effort into our suppers, during these hectic times, simple and hearty soups like this Pasta e Fagioli have become a household staple. There are many things to love about this one-pot wonder. Logistically speaking, it takes just under an hour to prepare and lasts for days and days—not having to think about what’s for lunch or dinner is a dream. Nutritionally speaking, every major food group is covered, from carbohydrates to vegetables and protein. Pasta e Fagioli is the gift that keeps on giving.

4 slices bacon, chopped medium
1 onion, chopped fine
4 garlic cloves, minced
2 zucchini, diced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1/4 teaspoon red pepper flakes
1 28-ounce can diced tomatoes
2 15.5-ounce cans cannellini beans, rinsed
3 1/2 cups low-sodium chicken broth
2 1/2 cups water
Salt
1 3/4 cups orzo
1/3 cup minced fresh parsley
Pepper
1 cup Parmesean cheese, grated
Extra virgin olive oil (for serving)

Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes.

Stir in the onion, zucchini, garlic, oregano, and red pepper flakes. Cook until the onion and zucchini are softened, about 7 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone.

Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

Makes 6 to 8 servings.