Category Archives: Soups and Stews

Mama Kitchen and The Universe Giving Back

I admit, I have been totally delinquent in my blogging, BUT! there has been good reason.  Mama Kitchen had surgery this week — everything went smoothly, but I wanted to be here to help take care of her and to help out during the recuperation.  So yes, delinquent blogger, but, also, good daughter.   I think these things even out.  Apparently, the universe has seen fit to reward me today and I couldn’t be happier.  You see,  I just won a gift certificate to Williams Sonoma.  (Did anyone else just hear a choir of angels? Cause I sure did.)  And who, you might ask, is the fairy godmother who hath bestowed this unbelievably good fortune?  It’s Merci New York, this fantastic resource for chic, sophisticated stylish brides.   And while Merci can plan any sort of event, their blog (Merci New York Blog) is an absolute must-read for brides.

Now – on to the recipes!  Mama Kitchen chose this next one, but it’s really a perfect fit with our recent focus on fall produce.  It’s getting chilly down here in South Carolina and the perfect cure for that? Chowder. Specifically — Chicken and corn chowder.

 

Chicken and Corn Chowder

2 chicken breast cutlets (I’m sorry, I forgot to weigh them), cut into cubes

6 cups chicken stock

2 15.25 oz cans of corn, strained

3 celery stalks, diced

6 small russet potatoes, chopped into chunks

1/2 medium onion or 1 small onion, diced

2 green bell peppers, roughly chopped

1 cup heavy cream

1 tsp dill

1 1/2 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1 tsp olive oil

2 tbsp flour

In a large soup pot, heat the oil and saute the diced onions until soft (about 3-4 minutes).  Then add chicken and cook together with onions over medium heat for about 3-4 minutes.  Add celery, green peppers and spices.  Cook for an additional 5 minutes.  Add chicken stock and bring soup to a boil.   Let cook over medium-low heat for 20 minutes.  Ladle out 1 cup of the boiling broth into a bowl (or measuring cup).  Slowly stir in the 2 tbsp of flour.  This will help to thicken your soup.  After the flour has been completely incorporated into the broth, return the mixture to the soup pot and stir in and mix completely.  Add potatoes and corn.  Let cook for another 20 minutes, or until potatoes are tender.  Add heavy cream, and mix into broth.  Let soup simmer for an additional 5-10 minutes.  (Note, you can also use corn starch in place of flour to thicken the soup.)

 

Diced potatoes for chicken and corn chowder

Diced potatoes for chicken and corn chowder

 

 

Chicken and corn chowder

Chicken and corn chowder

 

 

Chicken and corn chowder

Chicken and corn chowder

 

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Filed under Chicken, Dinner, Recipes, Soups and Stews, Tidbits

Stew it up

I won a cookbook giveaway!  Since Mr. Kitchen and I have started planning our wedding, I’ve become a devoted wedding blog reader.  I recently entered a giveaway hosted by OneWed for the Dam Good Sweet Cookbook by Beard nominee David Guas, and I won!  The cookbook features New Orleans-style desserts and I can’t wait to give it a try.  (How I’m going to fit into a wedding dress, I have no idea.)  Mr. Kitchen is in for a yummy fall!  Speaking of yummy, Mr. Kitchen and I have been working tons and tons over the past few weeks, and we are plum tired.  So tired, that I forgot to buy tickets for today’s Vendy Awards.  So instead of spending the afternoon tasting the delicious fare of some of the city’s best food trucks, we’re heading over to Eataly.  Something tells me my bank account is going to be very angry with me later… Hey, some girls shop for shoes — I shop for food!

Anyway, on to fall produce!  Next up: Carrots.  Definitely one of the most versatile of the fall vegetables, carrots can go in, well almost any dish, and one of the easiest fall dishes to prepare is a hearty, stick to your ribs beef stew.  Seriously all you need is the ability to chop, brown and boil to make stew.  I’ve used lots of different cuts of beef for stews but I recently tried giving short ribs a try.  I really liked the way it turned out — the marbled meat was definitely falling off the bone by the time the stew was done and it was absolutely tender.  I’m also a firm believer (and perhaps this is my Irish heritage talking), that you can put in almost any vegetables you’ve got lying around.

Fall Short Rib Stew

Fall Short Rib Stew

Short Rib Stew

7-8 hearty-sized short ribs

3 celery stalk (roughly chopped)

3 shallots (roughly chopped)

2 medium sized carrots (roughly chopped)

2 Yukon Gold potatoes (cut into bite size chunks)

1 sweet potato (or just use 3 Yukons) (cut into bite sized chunks)

1 turnip (roughly chopped)

2 cups beef stock

1 small bottle red wine (I think it’s 375 ml?) (I prefer a cabernet sauvignon for beef stews)

1 tsp salt (to taste)

2 tbsp thyme

1 tbsp tarragon

Flour (for dusting short ribs)

2 tbsp olive oil (for browning ribs)

In a bowl, toss the short ribs with flour, salt and pepper.  In a large pot, heat oil and brown the short ribs on all sides.   Remove short ribs from pot.   In the remaining oil, saute shallots.  Once they are soft, add the meat back in and add the wine.  Cook over medium heat until the wine is halfway reduced, about 10 minutes.  Add beef stock, thyme, tarragon, carrots, turnips and celery and reduce heat, cooking meat until it is very tender (about 1.5 hours).   Add chopped potatoes and cook for an additional 45 minutes to an hour, until all vegetables and meat are completely tender.  Season with additional salt and pepper as desired.

Browned short ribs and shallots

Browned short ribs and shallots

Pour in the vegetables and herbs for short rib stew

Pour in the vegetables and herbs for short rib stew

Short rib stew

Add the potatoes and cook until tender

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Filed under Beef, Dinner, Recipes, Soups and Stews