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Cornville, AZ
 | Temp.: 26°F |
| Hum.: 85%
Wind: WNW 10 mph Feel: 16°F
Pressure: 29.9 in Hg  |
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GRUEL & GROG 2009 Roasted Pumpkin Soup
Made By Fiona Reid
Serves 4
1 sugar pumpkin(about 3 pounds)
Olive oil
Salt and Pepper
2 sprigs thyme
2 tablespoons melted butter
4 cloves garlic
1 quart chicken stock
Optional: unsalted butter and 4 slices of bread
Preheat the oven to 350.
Split pumpkins & scrape out seeds/pith. Oil cut surfaces with olive oil & season generously with salt & pepper. Place halves cut side down on baking sheet with a sprig of thyme and 2 unpeeled garlic cloves tucked underneath each seed cavity. Roast in oven for 45 min until completely tender. When pumpkin is cool, scoop out the flesh (or peel off the skins) and add pulp to soup pot along with the roasted garlic (squeeze out of skin). Mash together. Add stock and heat to a simmer. Taste & correct seasoning. For a richer soup, add a little unsalted butter at this point.
While the pumpkin is baking, make black pepper croutons: cut the slices of bread into ½ inch cubes and toss them in the melted butter; salt, spread on a baking sheet & roast in a medium oven until brown and crisp; generously grind black pepper over them as soon as you take them out of the oven.
Tomato-Quinoa Soup
Made By Sam Pillsbury
1 tbsp olive oil
1 bunch chopped cilantro
2 cloves garlic chopped
1 onion, diced
1 green pepper, chopped (or corn)
2 stalks celery, chopped
2 cups chopped tomato
6 cups chicken or vege stock
½ cup quinoa
grated cheese and chopped spring onions for garnish
salt and pepper
Heat oil in big pot (I use a ceramic/cast iron casserole pot), stir in all veges, onion first, gently frying to soften…I add tomato last, then add stock, bring to boil, add quinoa, boil very gently for about 45 minutes.
Garnish each bowl when serving with spring onions and cheese.
Note: the cilantro is the secret ingredient in this dish. I sometimes add sweet corn, change the veges around, but NEVER omit the cilantro!
Moroccan Lamb Chile (Heartline Café Cookbook)
Made By Alice Sauve
10-12 servings
3 tablespoons olive oil
1 tablespoon chopped garlic
1 large red onion
1.5 teaspoon grated ginger root
1.5 teaspoon tumeric
15 threads saffron
1.5 lbs leg of lamb, boned and diced into ½” cubes
4 cups cooked garbanzo beans
1.5 cups red lentils
¾ cups roasted peppers
3 cups crushed tomatoes
2 bottles nut brown ale
2 cups beef broth
¾ cups raisins
3 tablespoons brown sugar
2 ¼ teaspoons coriander
1 ½ teaspoons crush red pepper
1 tablespoon ground cumin
¾ teaspoon oregano
Salt and pepper to taste
Garnish: fresh mint and sour cream
Sauté garlic and onion in olive oil. Add ginger thru saffron. Sauté thoroughly. Add lamb and stir until brown. Add remaining ingredients. Simmer, covered for 2 hours, until lamb is tender. Taste and season and needed with S&P.
Black Bean Stew with Andouille Sausage (Splendid Table Cookbook)
Made By Alice Sauve
10-12 servings
1 lbs Smoked Sausage (Andouille or Linguica)
Olive oil
4 whole garlic cloves
2 medium onions
2 small/medium cubed green peppers
2 small/medium cubed red peppers
1 teaspoon salt
42 ounces of chicken stock
4 large cloves of garlic
4 bay leaves
1 tablespoon cumin
1 tablespoon oregano
2 teaspoons pepper
4 tablespoons tomato paste
4 15 oz cans of black beans, drained and rinsed
1 ½ cups frozen corn
Garnish: sour cream, limes, onion, cilantro and hot sauce
Chop sausage. Sauté sausage in oil and add ingredients thru salt. Cook 8 minutes stirring occasionally. Add a little of the broth along with the garlic thru tomato paste. Combine well incorporating the tomato paste. Add remaining ingredients: broth, beans and corn. Simmer 20 minutes.
* Note: can be made vegetarian by altering chicken stock to veggie and removing sausage.
Mushroom Barley Soup
Made By Alice Sauve
8 servings
7 cups vegetable broth
¾ cups barley
4 tablespoons butter
1 lb mushrooms
1 medium onion
3 cloves garlic, crushed
1 stalk celery
1 carrot diced
½ teaspoon thyme
½ teaspoon basil
2 tablespoons soy sauce
¼ cups PSC, Colibri Syrah
Bring 2 cups stock to boil, add barley. Simmer, covered until barley is tender (about 20 minutes). Set aside. Sauté ½ of the mushrooms in 2 tablespoons of butter for 8-10 minutes. Puree 1 mushroom in blender and set aside. Sauté onion and garlic in remaining butter. Add carrot and celery until tender. Add remaining sliced mushrooms, about 5 minutes. Combine with barley, puree, herbs, soy sauce and remaining stock and salt and pepper to taste. Cover and simmer 15-20 minutes.
Vegetarian Tortilla Soup
Made By Eric Glomski
1 large yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 tbsp olive oil
1/2 cup chopped cilantro
1, 12 oz bag of frozen corn
1, 24 oz can of pinto beans, drained and rinsed
4, 7 oz cans of peeled, diced green chilies
1, 12 oz can of Rotel tomatoes and chilies
1 Poblano pepper chopped
1 small can of El Patio Jalapeno salsa
2, 14.5 oz cans of crushed tomatoes
1, 16 oz can of Nopalitos (prickly pear)
1 tsp chili powder
1 tsp garlic powder
½ tsp salt
1 tbsp white sugar
¼ cup Vino del Barrio Blanca
5-10 corn tortillas
1 cup shredded jack cheese
Sour cream or queso fresco
Tasks:
In a large pot, combine all canned ingredients and bring to a slow boil. Meanwhile, on high heat, fry onion and peppers in olive oil. When slightly soft, add all seasonings. Stir for 1 minute and add to pot. Deglaze frying pan with a small amount of white wine and add to pot. Add cilantro. Simmer for one hour. Cut tortillas in strips and brown in a frying pan in a small amount of vegetable oil. Garnish soup with tortillas, jack cheese and sour cream.
GRUEL & GROG 2008
Vegetarian Tortilla Soup
1 large yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 tbsp olive oil
1/2 cup chopped cilantro
1, 12 oz bag of frozen corn
1, 24 oz can of pinto beans, drained and rinsed
4, 7 oz cans of peeled, diced green chilies
1, 12 oz can of Rotel tomatoes and chilies
1 Poblano pepper chopped
1 small can of El Patio Jalapeno salsa
2, 14.5 oz cans of crushed tomatoes
1, 16 oz can of Nopalitos (prickly pear)
1 tsp chili powder
1 tsp garlic powder
½ tsp salt
1 tbsp white sugar
¼ cup Vino del Barrio Blanca
5-10 corn tortillas
1 cup shredded jack cheese
Sour cream or queso fresco
Tasks:
In a large pot, combine all canned ingredients and bring to a slow boil. Meanwhile, on high heat, fry onion and peppers in olive oil. When slightly soft, add all seasonings. Stir for 1 minute and add to pot. Deglaze frying pan with a small amount of white wine and add to pot. Add cilantro. Simmer for one hour. Cut tortillas in strips and brown in a frying pan in a small amount of vegetable oil. Garnish soup with tortillas, jack cheese and sour cream.
Italian Wedding Soup (Meatball Soup)
Makes 3 quarts
Meatballs:
½ lb. ground beef
¼ cup uncooked oatmeal
½ small onion, finely chopped or grated
1 clove garlic, chopped and smashed
1 tsp. chopped parsley
¼ tsp. garlic salt
½ tsp. salt
1/8 tsp. pepper
2 Tbsp. tomato sauce
1 ½ tsp Vino de la Familia
1 egg, beaten
Combine all ingredients together, and mix well. Form into small, consistently sized, meatballs. Set aside.
Over medium heat, sauté to sweating stage:
2 stalks celery, finely chopped
1 small onion, finely chopped
2 celery leaves, chopped
1 tsp. garlic salt
1 tsp. basil, chopped
2 tsp. parsley, chopped
Add 2 quarts homemade or store bought chicken stock. Bring to a boil.
Slowly add meatballs. Simmer 45 minutes. Stirring occasionally and gently. Add small pastina or orzo pasta. Simmer stirring another 10 minutes.
Add 1 lb. endive, curly escarole or spinach leaves. Stir and simmer until cooked. Salt and pepper (or white pepper) to taste.
Serve in bowls and sprinkle with grated parmesan cheese.
Ecuadorian Potato Cheese Soup
2 Tbsp. unsalted butter
Lots of garlic
3 small potatoes per person (red) or cut up Yukon gold
3 medium sized white or yellow onions, chopped
1 tsp. sweet Hungarian paprika
½ tsp. turmeric or achiote (in oil, for color)
2 cans sweet corn
1 cup feta or queso blanco, crumbled or other tasty cheese
4 cups water (or enough to cover potatoes)
2 cups light cream or milk
3 avocadoes, peeled and cut in slices
Salt and pepper
Chives or cilantro for garnish
In large saucepan, heat butter and simmer onion, paprika and turmeric or achiote until onion is softened. Add water, salt and pepper, boil, and add potatoes. Simmer until potatoes are soft. Stir in cream/milk and corn. Heat through. Add cheese, and continue to heat until it melts. Place avocado slices in bowls and pour soup over. Garnish with cilantro. Have Tabasco or other chili sauce available.
French Beef Soup
1, 1 lb. chuck roast, trimmed and cut into 1” cubes
Marinate for several hours or overnight in Vino del Barrio
Season 1 cup of flour with salt and pepper. Toss drained meat in flour mix; reserve wine marinade. Add oil to Dutch oven, and over medium high heat sear meat in 2-3 batches until brown. Remove meat and set aside. Deglaze pan with Vino del Barrio.
1 medium onion, chopped
4 medium carrots, diced
1 small bag of baby red or fingerling potatoes, chopped into 1” pieces
2 cloves garlic, crushed
3 cups beef broth
2 bay leaves
1 pinch of Thyme
1 pinch of Rosemary
Add above ingredients to Dutch oven, along with browned meat. Cook in a 300 degree oven or simmer on stovetop for 3 hours or until beef is tender.
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