5.24.2010
Saving the world one bowl of soup at a time.
Last month, we did it! We provided, prepared and served a great meal at the Matt Talbot Kitchen & Outreach. Thank you all for your help and support, I could not have done it with out you! -Amanda
3.29.2010
February's Soup.
The Asian theme went very well. Everyone brought great sides and the sake was the perfect drink!
Submitted by Amanda
Compliments of epicurious.com
Wonton Soup with Bok Choy
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen Read More
Make broth:Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
Make wontons:Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Finish soup:Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
Cooks note: Added less bok choy and added shiitake mushrooms
Submitted by Amanda
Compliments of epicurious.com
Wonton Soup with Bok Choy
For soup
2 lb country-style (meaty) pork ribs
2 lb chicken thighs, legs, and wings
4 scallions, coarsely chopped
1 (2-inch) piece peeled fresh ginger, chopped
12 cups water
1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
1 1/2 teaspoons salt
1/4 teaspoon white pepper
For wontons
1/2 lb ground pork (not lean)
1 large egg yolk
2 scallions, finely chopped
1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
1 tablespoon soy sauce
1 teaspoon rice vinegar (not seasoned)
1/2 teaspoon Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper
About 30 wonton wrappers, thawed if frozen Read More
Make broth:Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours.
Make wontons:Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough).
Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner.
Finish soup:Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
Cooks note: Added less bok choy and added shiitake mushrooms
1.29.2010
Saving the world one bowl of soup at a time.
Soup Club will be cooking and serving at the Matt Talbot Soup Kitchen on Sunday, April 18th. It is quite a bit later than we had originally talked about, but the only dates that were available in February were the 7th (Super Bowl Sunday) and the 14th (Valentine’s Day). March is a very busy month for several of the volunteers.The best part about this later date is that we will be in Matt Talbot's new building at 2121 N 27th St. The donation amount per person is $20.00. Money will be collected at the next two Soup Club meetings. If this does not work for anyone please get in touch with us by emailing lincolnsoupclub@gmail.com to work something out.
The meal will be served from 5:30 to 6:30, and preparation and cooking will begin around 3:00. Since we will all want to serve the meal we will use a shift system: 30 minutes serving and 30 minutes cleaning. Everyone will be expected to stay after the meal to clean up.
We will be making the bread the day before to save time and dishes the night of the meal. If anyone wants to join in you are more than welcome, again, just let us know. To make sure that there is enough money to cover the meal the soup has changed to a beef stew. This will be more nutritional and filling than the chicken noodle, and it will be easier to prepare and clean up.
If you have any questions or concerns please feel free to send an email. Otherwise, see you at the next Soup Club on February 21!
1.28.2010
November's Soups.
Yet again, another amazing set of soups. Katie hosted a great soup club meeting. Can't wait for the next one!
Submitted and created by Katie
Curry Carrot Soup
3 lbs carrots (peeled and roughly chopped)
2 medium onions, chopped
4-8 cups chicken stock (or vegetable stock for veggies)
2 tsp olive oil or butter
3 tbsp curry powder
1 tbsp cayenne (more if you like it HOT!)
salt and pepper
sour cream (optional)
Saute carrots and onions in olive oil for 10 minutes, then add about 3 cups chicken stock. Bring to a boil. Stir in curry powder and cayenne. Simmer for another 10-15 minutes. Puree, in batches, in food processor, and add back to pot. Add more stock and more curry or cayenne to taste and salt and pepper. Serve with a dollop of sour cream if desired.
Submitted by Katie
Created By Mama Neubauer
Creamy Cauliflower and Almond Soup
2 cauliflowers (cut into florets)
1 large onion, chopped
4 tablespoons butter
6-8 cups chicken stock
1 cup half and half
8 oz sliced almonds
salt and pepper
Saute cauliflower half of almonds and onion in butter. Add 4 cups stock and bring to a boil, simmer until everything is very tender, about 30 minutes. Puree in batches and add back to pot. Season with salt and pepper and add half and half (and more stock as needed to come to desired consistency). Heat soup through, but do not boil at this stage!
Meanwhile, toast the remaining almonds.
Serve soup with toasted almonds on top.
Submitted and created by Katie
Curry Carrot Soup
3 lbs carrots (peeled and roughly chopped)
2 medium onions, chopped
4-8 cups chicken stock (or vegetable stock for veggies)
2 tsp olive oil or butter
3 tbsp curry powder
1 tbsp cayenne (more if you like it HOT!)
salt and pepper
sour cream (optional)
Saute carrots and onions in olive oil for 10 minutes, then add about 3 cups chicken stock. Bring to a boil. Stir in curry powder and cayenne. Simmer for another 10-15 minutes. Puree, in batches, in food processor, and add back to pot. Add more stock and more curry or cayenne to taste and salt and pepper. Serve with a dollop of sour cream if desired.
Submitted by Katie
Created By Mama Neubauer
Creamy Cauliflower and Almond Soup
2 cauliflowers (cut into florets)
1 large onion, chopped
4 tablespoons butter
6-8 cups chicken stock
1 cup half and half
8 oz sliced almonds
salt and pepper
Saute cauliflower half of almonds and onion in butter. Add 4 cups stock and bring to a boil, simmer until everything is very tender, about 30 minutes. Puree in batches and add back to pot. Season with salt and pepper and add half and half (and more stock as needed to come to desired consistency). Heat soup through, but do not boil at this stage!
Meanwhile, toast the remaining almonds.
Serve soup with toasted almonds on top.
11.09.2009
October's Soup.
And the winner is....
Wow, what a great Soup Club! The Chili Cook Off was a huge success thanks to Darryl, Katie and Tim.
Here are the recipes.
1st Place
Darryl's Apron Worthy Cajun Chili
Darryl's Apron Worthy Cajun Chili
3 +/- tablespoons olive oil (enough to coat bottom of pot)
1 pound chicken andouille sausage (slice links)
1 pound ground turkey
1 1/2 pounds ground pork
3 stalks celery, chopped
1 large onion, finely chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
6 tablespoons Tabasco
3 sprigs thyme
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
2-4 tablespoon cayenne pepper (Depending on how hot you want it)
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 pound chicken andouille sausage (slice links)
1 pound ground turkey
1 1/2 pounds ground pork
3 stalks celery, chopped
1 large onion, finely chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
6 tablespoons Tabasco
3 sprigs thyme
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
2-4 tablespoon cayenne pepper (Depending on how hot you want it)
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
Heat oil in a large pot and cook the andouille sausage for about 2 minutes. Add the ground turkey and pork and cover, stir frequently to cook evenly. Continue to cook until all the meat is brown. Add the celery, onion, green bell pepper and garlic to the pot and cook for 3-4 minutes.
Stir in the Tabasco, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute or two. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes, however you can keep it simmering on warm/low for quite a while. Even better when you let it sit over night and reheat the pot on the stove. Add salt/pepper & Tabasco for flavor as you like.
2nd Place
Katie's Mexican Pork Chili
Katie's Mexican Pork Chili
3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up
Chili bar toppings:
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges
Preheat oven to 325 degrees F.Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
3rd Place
Tim's Classic Spicy Chili
Tim's Classic Spicy Chili
Will Post when available
Subscribe to:
Comments (Atom)
Posts
