Tag Archives: Soup

Caldo de Camarón

12 Apr Caldo de Camarron

Can any two words be more delicious than Shrimp Soup? Now take that simply delicious shrimp soup and add a little Mexican flavor and you have the classic Caldo de Camarón.

Caldo de Camarón

Caldo de Camarón

Among all the tacos, tostadas, enchiladas, and tamales, Mexico also has a very large repertoire of soups, especially seafood based soups. Among those is the classic Caldo de Camarón. This hearty, slightly spicy soup is built upon a base of chile guajillo, a delicious shrimp broth, chunks of potatoes and carrots, and finished with fresh peeled shrimp. Luckily, I was able to find some fresh native shrimp at the local fishmonger, so this was a welcome treat to our Easter Sunday brunch!

In Mexico, this soup is often given complimentary in many restaurants, served in little shot glasses! It is a very delicious way to welcome you to their restaurant…

So as you welcome those special guests to your table, just remember to serve it very hot and always have fresh limes ready to be squeezed in the soup!

Buen Provecho!!!

Caldo de Camarón

  • 4 Red Potatoes, peeled and cut into 1/3-inch cubes
  • 2 large carrots, peeled and cut into 1/3-inch cubes
  • 8-10 Chile Guajillo
  • 1.0 lbs. Shrimp.
  • 3 cloves of garlic
  • Salt & Pepper to Taste
  1. Peel and devein shrimp under cold running water, reserving peels and shrimp separately; set shrimp aside.
  2. Take shells, the onion, 2 cloves of unpeeled garlic, and ½ tsp of salt put in a stockpot and add about 3 quarts of water. Bring to a boil and simmer for about 30-40 minutes.
  3. Strain broth and put liquid back into a stockpot and keep warm.
  4. Toast the chiles on a comal and then soak in hot water for 20 minutes. After 20 minutes, remove the stems and seeds and place in a blender with 1 clove of garlic, a peel of onion, and about 2 cups of soaking liquid. Blend to a puree.
  5. In another stockpot, heat about a tablespoon of oil over medium-high heat, Strain the puree over the oil and then simmer for 8 to 10 minutes over medium-high heat, allowing the puree to season and thicken.
  6. Add the shrimp broth that you had set aside, add the carrots, potatoes.
  7. Bring broth back to a simmer, and simmer  for 5 minutes.
  8. Turn heat to high, add shrimp, bring to a boil, and simmer briefly until shrimp are done.
  9. Add the chopped cilantro and add salt to taste.
  10. Ladle soup into large soup bowls, and serve with lime wedges.

    Caldo de Camarron

    Caldo de Camarron

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Turkey Chili and Savory Chipotle-Jack Scones

6 Mar Spicy Turkey Chili

This week we had the first snowstorm of the year in New England! Yes, you read that correctly, here it is the beginning of March and we have only had ONE real snowstorm this year. In fact, my little town of Berwick, received about 14 inches of the white stuff. It snowed continuously for almost 2 days. We then had cold rain and sleet to follow it up. I can tell you that I did not miss it one little bit. If global warming means that New England will have warmer winter weather and less snow, then I am all for it!

All that cold and wet weather made for a perfect time to cook up a batch of some energy packed Turkey Chili. My turkey chili is made with lean ground turkey breast. The other thing that I love from my recipe is that once you prep all the ingredients, you can be sitting down to eat in 40 minutes. This chili requires none of the long stewing that some meat based recipes require.

Turkey Chili

Turkey Chili

When I usually make this chili, I setup a mise en place and then commence with the cooking. I found that this gives me complete focus on the cooking, rather than having to worry about cooking AND prepping at the same time. This recipe also has an added bonus of using beer, so feel free to consume while you are cooking!

I accompanied the chili with a savory scone recipe that I wanted to test out. I absolutely cannot eat chili without bread, or cornbread, or some other type of chili-sopping food item. This time I wanted to do something a bit different, so what could be more different than a savory scone? The first flavor combination that popped into my head was chipotle and cheese. So I went about researching recipes for various types of scones, I settled upon a lighter version from Cooking Light. The only variation that I made was that I added bit more chipotle and used monterry jack cheese instead of cheddar.

Chipotle Jack Scones

Chipotle Jack Scones

Grab a Corona, serve yourself up a bowl of turkey chili, grab a chipotle-jack scone, and enjoy!

So what are your traditional recipes for Chili? What would you suggest to make this recipe even better?

 

Turkey Chili

  • 1 pkg (1.3 lbs)  Ground Turkey Breast
  • 2 ½  tblsp Chili Powder
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp dried epazote
  • 1 28oz. can of whole peeled tomatoes
  • 3 chiles poblano
  • 1 can of black beans
  • 1 can of pinto beans
  • 1 can white hominy (pozole)
  • 1 yellow onion (for this recipe I used a vidalia)
  • 2 cloves garlic
  • 2 chipotles in adodo
  • 1 tblsp. sauce from the adobo can
  • 2 tblsp olive oil
  • About 1 cup of beer
  • About 1 cup of water

Mise en place all the ingredients:

  • Chop the onions and mince the garlic and place in a small bowl.
  • Combine the chili powder, oregano, thyme, salt, pepper, cayenne pepper, and paprika in another bowl.
  • Roast, peel, seed, and devine the chili poblanos, chop and place in another small bowl.
  • Remove the seeds from the chipotles and place with the adobo sauce in another small bowl.
  • Rinse the beans well and place together in a small bowl together with the epazote.
  • Rinse the hominy, then remove the seeds from each kernel, place in a small bowl.
  • In a large bowl, take the tomatoes and crush through your fingers to make a nice pulp.

Now that you have all the ingredients ready, we can start to cook!

  1. Heat the olive oil in a stockpot over medium-high heat
  2. When the oil is hot, but not smoking, add the onion and garlic with a pinch of salt and cook until the onion is translucent, about 5 minutes.
  3. Add the ground turkey and with your mixing spoon, break the ground turkey up really well.
  4. Once you have broken it up, add the bowl with the spices. Mix well to combine and cook for about 2-3 minutes.
  5. Add the beer and continue to cook until the ground turkey mixture is reduced to more than half, about 8 minutes
  6. Now add the chili poblano and mix well to combine.
  7. Next add the tomatoes. Once it comes back to a boil, reduce heat to medium and cook for about 20 minutes, stirring regularly.
  8. After 20 minutes, add the beans with the epazote and mix well to combine.
  9. Add the hominy, again, mix well to combine.
  10. At this point you can add the 1 cup of water if you desire a more soupy consistency.
  11. Simmer for another 20 minutes on medium-low heat.
  12. Serve with those delicious chipotle-jack scones and some more beer!

    Spicy Turkey Chili

    Spicy Turkey Chili

Chipotle-Jack Scones

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp cold butter, cut into chunks
  • 3/4 cup low-fat sour cream
  • 1/2 cup shredded monterry jack cheese
  • 1 tbsp. water
  • 2 tbsp. chopped chipotles in adobo (about 3 large chipotles)
  • 1 egg, lightly beaten
  1. Preheat your oven to 350F.
  2. Combine the flour, baking powder, salt and butter in a large mixing bowl and mix with a pastry blender until well combined and crumbly.
  3. Add the rest of the ingredients and mix well with a wooden spoon (I used some damp hands!) until the dough is well formed and just a tad sticky.
  4. Lightly grease a cookie sheet with some cooking spray and divide the dough in two halves and place on the baking sheet.
  5. Form each ball of dough into a circle just about 1/2 inch to 3/4 inch thick.
  6. Then with a sharp knife or a pastry knife, divide into 6 triangles by cutting each circle in half, then making an “X”.
  7. Place some parchment paper a spread the triangles out on the tray about 1 inch or more apart as they will rise during baking.
  8. Bake in the oven for about 20 minutes, halfway through I rotated the sheets in the oven to ensure even baking.

    Chipotle Jack Scones

    Chipotle Jack Scones

Mushroom Soup

31 Jan

I am a sucker for soups and this one is from Sandra & Kathy’s Corner and it will be one that I will be making very soon!

Sandra & Kathy's Corners

The whispers of mushroom soup were calling to me. Indeed, a hot bowl of soup sounded good as a starter. I was envisioning a thick puréed soup. Since I’m not a fan of potato laden soups, the heartiness from the mushrooms and onion were going to give me the satisfaction without the addition of any other filler.

Mushrooms are great to have on hand. Each month, mushrooms always seem to make their way into my grocery cart. I usually pick up three to four different types varying from shiitake, maitake, bunashimeji, enoki, king oyster or oyster – mostly the commonplace Asian varieties rather than the familiarly cultivated brown or white. I stow them away in the fridge in deli meat drawer to be used for quick and easy dishes. I think they are a fantastic substitute for meat.

In the pantry, I also keep dried porcini and shiitake in air…

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Italian Wedding Soup

14 Jan Italian Wedding Soup

Italian Wedding Soup, this is a classic soup in my family, we always served it at our Christmas dinner. It is a great dish to serve during the cold winters up here in Maine, and my wife and daughter love it, so everybody wins! The story of this soup is actually quite an interesting one! Italian-Americans do not call this soup “Wedding Soup” because it is served at weddings, but the name is actually a mistranslation of minestra maritata (“married soup”), which refers to the fact that the green vegetables and the meat go well together!

Normally, I make this with 50% ground lamb and 50% ground veal, but since we are trying to eat a bit leaner since the holidays, I have made this with ground turkey. You will probably also notice that I do not use egg in my meatballs, I just use olive oil instead, and a bit more cheese to bind. It is a rather simple preparation and a very comforting, light meal!

Italian Wedding Soup with Turkey Meatballs

Chicken Broth:

  • 1 whole breast of chicken (ribs and bones included)
  • 1 carrot chopped into 3 pieces
  • 1 stalk of celery chopped into 3 pieces
  • ½ bunch of parsley stems
  • 2 or 3 sprigs of thyme
  • 1/2 white onion quartered
  • 3 cloves garlic unpeeled
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns

Meatballs:

  • 1 lb. Ground Turkey
  • ½ white onion diced grated
  • ½ cup bread crumbs
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • ¼ cup chopped fresh parsley.
  • 1 teaspoon salt
  • 1 teaspoon finely minced garlic
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper

To Finish:

  • ½ cup of acini di pepe
  • ½ lb. chopped escarole.
  1. Put the chicken breast, carrot, celery, onion, garlic, bay leaf, peppercorns, salt in a stockpot with about 2 – 3 quarts of cold water and bring to a soft boil over medium heat.
  2. Take the parsley stems and the thyme and tie with some butchers twine and place in the stockpot.
  3. Once stock comes to a soft boil, reduce to a simmer.
  4. Simmer for about 40 minutes, until chicken is nice and tender. Add a bit more water if you need to keep about 3 quarts in the stockpot.
  5. To make the meatballs, take the ground turkey and the rest of the ingredients for the meatballs and mix well in a mixing bowl.
  6. Take a rounded tablespoon of meat for each meatball and form the ball with your hands and place on a large plate.
  7. Once the chicken is done, take out the chicken breast to cool and pass the stock through a medium mesh sieve into another stockpot.
  8. Reheat broth if you need to and then one-by-one, place the meatballs in the chicken broth.
  9. Once the meatballs begin to float, simmer for an additional 10 minutes.
  10. Put the acini di pepe pasta into the soup, simmer for another 10 minutes.
  11. Once the chicken breast is cool, shred the chicken and toss the ribs and bones. Then put the shredded chicken into the pot.
  12. Take the chopped escarole and wash well! Then put the escarole into the pot.
  13. Garnish with some more grated Parmigiano cheese and you are ready to serve!
Italian Wedding Soup

Italian Wedding Soup