“COOKING WITH CLASS”
“COOKING WITH CLASS”
Food Demonstrations with Flair
Instructor: Staci Joers
Website: cookingwithclass.ltd.
Email: mjoers@
"Mom's" Vegetable Soup
1 ½ tablespoons vegetable oil
1 ½ pounds round steak -- cut in 1/2" cubes
2 tablespoons dried onions
1 tablespoon onion powder
1 ½ teaspoons seasoned salt
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 teaspoon ground pepper -- white or black
3 stalks celery -- cut in 1/4" dice
2 cups cabbage -- diced
1 can diced tomatoes -- 28 ounce
2 carrots -- grated
3 quarts water
2 carrots -- cut in 1/2" cubes
½ turnip -- peeled and diced
½ rutabaga -- peeled and diced
½ teaspoon sugar
1 can corn -- 8 ounce
2 pounds potatoes -- peeled and cubed
½ cup quick cooking barley
1 cup frozen peas
In a large kettle heat oil over medium-high and sauté round steak until brown.
Add dried onion, onion powder, seasoned salt, Worcestershire sauce, steak sauce and pepper. Sauté for 3 minutes then add celery, cabbage and 1 cup of the diced tomatoes. Cook to soften cabbage and flavor meat. Add the 2 grated carrots and allow simmering 10 minutes then adding remaining tomatoes and 3 quarts water. Adjust the seasonings.
Add diced carrots, turnip and rutabaga. Stir in sugar and corn. Bring to a boil and reduce heat to simmer. Allow to simmer for 30 minutes then add potatoes.
Simmer 1 hour more then add barley.
Simmer 30 minutes more and add frozen peas. Adjust seasoning (potatoes absorb salt) and serve.
NOTES: Add water as soup simmers to keep at original level or soup may become too concentrated. (Do not add any water during the final 30 minutes of simmer time.)
Russet Potatoes are great for this recipe because they hold their shape and don't get mushy.
Use a 6 quart or larger pot.
1/2 cup fresh diced onion can be substituted for the dried.
Chuck steak can be substituted for round steak.
The grated carrots are in this recipe to help thicken the soup, add flavor and color, plus they can't be picked out!
Bloody Mary Soup
2 tablespoons butter
1 onion -- finely chopped
1 clove garlic -- minced
2 teaspoons sugar
1 cans Italian-style tomatoes -- 28 ounce, partially pureed in a food processor
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon fresh ground black pepper -- or to taste
½ teaspoon salt -- or to taste
3 tablespoons vodka -- or to taste
Assorted garnishes such as: pickled asparagus, mushrooms, shrimp, pickles, celery etc.
In a medium sized saucepan, melt the butter over med-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is tender. Add the sugar, tomatoes, Worcestershire, lemon juice, pepper and salt. Stir to mix well. Bring to a boil over high heat. Cover, lower the heat, and simmer for 15-17 minutes or until the flavors are well blended.
Add the vodka and simmer for an additional 2-3 minutes. Serve and allow guests to toss in their own garnishes from a variety of your choice.
NOTES: Vodka can be omitted for a "Virgin Mary" Soup.
Broccoli Cheese Soup with a "Kick"
2 cans chicken broth -- 14.5 ounce
1 bunch broccoli -- cut into flowerets
5 tablespoons butter
½ onion -- finely diced
½ teaspoon crushed red pepper -- or to taste
1 sweet red pepper -- finely diced
5 tablespoons flour
1 cup milk
3 slices American cheese
Salt and pepper -- to taste
In a medium saucepan bring chicken broth to a boil. Drop in broccoli flowerets and poach until bright green and tender crisp. Scoop out broccoli into colander and allow to drain, reserving the liquid that drains off.
Meanwhile, heat butter in a large saucepan over med-high heat. Add onion and sauté for 2-3 minutes then add crushed red pepper and continue to sauté until onion is soft and translucent. Add sweet red pepper and sauté 2 minutes more. Add flour and cook 2 minutes to remove the raw flour taste. Pour in the hot chicken stock and whisk to get rid of any lumps. Add in 1/2 of the cooked broccoli and the reserved liquid.
Allow to simmer 10 minutes, and then add the milk. Bring back to a simmer (do not boil) and add the cheese. Stir to melt. Season to taste with salt and pepper. Add in the rest of the broccoli. Serve.
Leek and Potato Soup
3 large leeks -- about 2 pounds
1 tablespoon butter
1 onion -- chopped, about 1/2 cups
8 cups chicken stock -- divided
2 pounds potatoes -- peeled and cut into 1/2" cubes, approx. 4 large potatoes
1 teaspoon nutmeg
1 teaspoon salt
White pepper -- to taste
2 tablespoons cornstarch
¾ cup half and half
¼ cup dry sherry
4 tablespoons unsweetened whipping cream -- whipped, for garnish, optional
Fresh chives -- minced, for garnish, optional
Trim tough outer green leaves and tough, dark green tops from leeks. Cut in half lengthwise and hold under running water to rinse away any grit that clings to leaves. Cut halves into 1/4" slices; set aside.
In a large saucepan, melt butter over medium heat. Add onions and leeks, sauté 5-7 minutes, or until tender and translucent.
Stir in 5 cups of the chicken stock, increase heat to high and bring to a boil quickly. Reduce heat to simmer, add potatoes and cook, covered, 40 minutes, or until tender and soft.
Stir in nutmeg, salt, pepper and remaining chicken stock.
In a small bowl, whisk together cornstarch and 4 T. of the half and half until no lumps remain. Mix in remaining half and half. Whisk mixture very slowly into soup; simmer on low heat 7-10 minutes to blend flavors.
Stir in sherry; cook 5 minutes more. Serve and garnish, if desired.
NOTES: When using leeks wash thoroughly as they retain a lot of grit. Trim off the dark green tops of the leaves. They are tough and woody. Use mainly the white and light green parts.
Staci's French Onion Soup
5 tablespoons butter
1 Spanish onion -- thinly sliced
1 red onion -- thinly sliced
1 white onion -- thinly sliced
2 cloves garlic -- minced
½ teaspoon sugar -- adjust to taste after stock is added up to 1/2 teaspoon more
1 tablespoon flour
Salt and pepper -- to taste
7 cups beef stock
3 ½ cups water
1/3 cup brandy
Melt butter in a large, heavy bottomed kettle. Sauté onions slowly over low heat, stirring frequently, till they are brown and caramelized. This may take up to an hour, be patient and watch them carefully so as not to burn.
When the onions are beautifully browned, add the garlic and stir till garlic is softened and well incorporated into the onions, about 3 minutes.
Stir in the sugar and flour. Add stock and water slowly, over low heat, blending carefully to avoid lumps.
After well blended, bring to a boil and add brandy.
Serve in individual oven proof bowls. Add a slice of toasted French bread, cut 1/2" thick. Top bread with either a slice of Swiss cheese or a slice of Mozzarella Cheese. Pop under broiler and quickly brown. Serve immediately.
NOTES: 4 cans beef broth and 2 cans water may be used in place of the 7 cups beef stock and 3 1/2 cups water.
White wine or Dry Sherry can be used in place of the brandy. Sometimes I use the brandy and ½ c. Dry Sherry together.
Vidalia Onions are not recommended for this recipe. The long, slow cooking of the onions will cause Vidalia to lose their flavor.
Roasted Sweet Red Pepper Soup
4 medium sweet red peppers
3 tablespoons butter -- or margarine
2 medium onions -- coarsely chopped
1 large clove garlic -- minced
1 ¾ cups Italian-style tomatoes
1 cup beef stock
¼ cup dry red wine
Salt -- to taste
Pinch white pepper -- or to taste
Pinch cayenne
¼ cup half and half -- scalded
1 tablespoon fresh chives -- finely chopped, optional
Preheat broiler and roast the peppers about 5-6" from the heating element. Turn the peppers frequently so they will cook evenly. Roast until they are charred on the outside but not burned through, about 15-20 minutes. Transfer the peppers to a metal mixing bowl and cover with plastic wrap tightly. Set aside for about 10-12 minutes, or until the peppers are cool enough to handle and their skins peel off easily.
Meanwhile, melt the butter in a large saucepan over med-high heat. Add the onions and garlic and cook, stirring, for 6-7 minutes or until onions are soft. Transfer the onion mixture to a food processor or blender. Add the tomatoes to the processor. Rinse out and pat dry the saucepan previously used.
When the peppers are cool enough to handle, trim off the stems. Peel and discard their skins. Remove and discard the seeds and any course interior ribs. Cut enough peppers into 1" long julienned strips to equal about 3/4 cup. Set aside 1 T. of these and pour the rest of the 3/4 cup into the saucepan.
Very coarsely chop the remainder of the red peppers and add them to the processor. Pulse the processor for 10 seconds. Then turn it on and process until the mixture is pureed and smooth.
Return the puree to the saucepan with the pepper strips. Stir in the broth, wine, salt, pepper and cayenne. Bring the mixture to a boil over med-high heat. Cover and lower heat to simmer for 12-15 minutes or until pepper strips are tender but not mushy.
Stir in the half and half and heat for about 2 minutes to simmer but not boiling. Garnish each serving with a sprinkle of fresh chives and 2 strips of the pepper.
NOTES: Peppers can also be roasted over the open flame of a gas stove or on the grill. Same directions apply.
Soup & Stew Secrets
*To thicken stews without flour, add a grated potato or two and simmer well.
*To reduce the saltiness of soups or stews, add a can of peeled, diced tomatoes, if feasible. Another way to reduce saltiness is to add either a piece of sliced apple or potato to the mixture and simmer till tender. The last way to reduce saltiness is to add a small quantity of brown sugar.
*If you would like a sweeter taste in your soups or stews, add a small amount of pureed carrots.
*Use your large pasta cooker pot with the strainer insert to make soup stocks. Place all the ingredients in the strainer, place it into the pot, add liquid and simmer away. When done, simply remove the strainer and all the veggies and bones will be removed.
*To remove a heavy garlic flavor, add a few dried parsley flakes.
*To add noodles to soup, cook separately, drain and rinse, then add to the soup. This will prevent the noodles from clouding your soup with starch.
Soup / Stew Glossary
It may seem rather silly to define soup, since it's so elementary, but how about gazpacho, bouillabaisse or bisque? What's the difference between a soup and a stew or consommé and bouillon? Below is a list of some common and not-so-common variations on the soup theme.
|Bisque |A thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place |
| |of seafood. |
|Billy bi |A French soup made with mussels, onions, wine, cream and seasonings. The classic recipe strains the mussels to leave a |
| |smooth soup, but the mussels are often left in as an added bonus these days. (Also "billi-bi") |
|Bird's Nest |A Chinese soup actually made from the white or black nests of a small Asian bird. The nests are difficult to harvest, |
| |thus very expensive. |
|Borscht |A soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes with meat and/or meat stock, |
| |usually garnished with a dollop of sour cream and served either hot or cold. |
|Bouillabaisse |a French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. |
|Bouillon |A broth made from cooking vegetables, poultry, meat or fish in water. |
|Bourride |A Mediterranean fish soup with garlic, onions, orange peel, and sometimes saffron, thickened with egg yolks and flavored |
| |with garlic mayonnaise. |
|Broth |A liquid resulting from cooking vegetables, meat or fish in water; same as "bouillon." |
|Brunswick Stew |A hearty squirrel meat and onion stew originating in Brunswick County, Virginia, USA. Modern versions substitute chicken |
| |or rabbit for the squirrel and may also add other vegetables such as okra, lima beans, tomatoes and corn. |
|Burgoo |a thick stew of a combination of meats, including pork, veal, beef, lamb and poultry, with various vegetables including |
| |potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans and celery; originally made with small |
| |game such as rabbit and squirrel and popular in the Kentucky region of the USA. |
|Callaloo |A Caribbean soup made with callaloo leaves (from taro root), coconut milk, okra, yams and chilies. |
|Chowder |Thick, chunky seafood or other rich soup containing chunks of food. |
|Cioppino |A rich Italian fish stew made with tomatoes and a variety of fish and shellfish, usually highly-spiced. |
|Consommé |clarified meat or fish broth |
|Coulis |Originally this term referred to the juices from cooked meats. It can also be a thick pureed shellfish soup. Nowadays, |
| |many different types of thick purees are called coulis, including vegetable and fruit mixtures. |
|Court-Bouillon |a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots|
| |and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching |
| |base for fish, seafood or vegetables. |
|Fumet |A concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely-flavored stocks |
| |or sauces. |
|Gazpacho |an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, |
| |garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style. You may also see |
| |this spelled "gazpacho." |
|Menudo |A hearty, spicy Mexican soup made with tripe, calf's feet, chilies, hominy and seasonings reputed to be a great hangover |
| |cure. |
|Minestrone |A thick Italian vegetable soup usually containing pasta along with peas or beans and sometimes other vegetables. |
|Mulligan Stew |A stew made literally of what's on hand including meat, potatoes and vegetables in any combination. |
|Mulligatawny |a rich meat or vegetable broth highly seasoned with curry and other spices with bits of poultry or other meats and can |
| |include rice, eggs, coconut shreds and/or cream; originally from India. |
|Irish Stew |A stew made of seasoned lamb or mutton chops, or these days, beef, potatoes and onions, covered with water or broth and |
| |stewed for several hours. |
|Potage |A French soup usually pureed and often thickened with cream or egg yolks. |
|Pepper Pot |A thick soup of tripe, meat, vegetables, pepper and seasonings also known as Philadelphia pepper pot. |
|Posole |a Mexican thick, hearty soup made of pork or chicken meat and broth, hominy, onion, garlic, dried chilies and cilantro |
| |and served with chopped lettuce, radishes, onions, cheese and cilantro as optional additions at the table. |
|Scotch Broth |A Scottish soup made with lamb or mutton, barley and various vegetables. |
|Soup |Basically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid. |
|Stew |A dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the |
| |natural juices of the food being stewed. |
|Stock |Strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water. |
|Vichyssoise |A rich, creamy potato and leek soup garnished with chives and served cold. |
|Won Ton |a Chinese favorite made of won tons (bite-size dumplings filled with a minced mixture of meat, seafood and/or vegetables)|
| |cooked in and served in a clear broth flavored with various ingredients such as scallions, celery and soy sauce. |
Vegetable Stock
2 tablespoons olive oil
1 large onion -- chopped
2 stalks celery -- chopped
1 small fennel bulb -- chopped
2 large carrots -- chopped
4 cloves garlic -- lightly crushed
1 bay leaf
1 star anise
1 teaspoon coriander seeds
1/2 teaspoon white pepper
1 ounce fresh mixed herbs
1 1/4 cups white wine
Heat the oil in a large saucepan. Add the onion and sauté until translucent, but not brown. Stir in the remaining vegetables and bay leaf and cook, stirring, for a minute or so. Pour in 3 3/4 cups cold water and bring to a boil. Lower the heat and simmer for 30 minutes.
Add the star anise, coriander seeds and pepper and simmer for 10 minutes. Add the herbs and wine and simmer 5 minutes longer.
Remove from the heat, cover, and leave to infuse in a cold place; the flavor improves for up to 48 hours. Strain through a fine strainer. This will keep in the fridge another 1-2 days or freeze it for later use.
Yield: "4 cups"
Chicken Stock
5 pounds chicken -- cut up
10 quarts water
1 large onion -- coarsely chopped
3 large carrots -- coarsely chopped
3 stalks celery -- coarsely chopped
2 tablespoons salt
2 teaspoons white pepper
8 black peppercorns
2 bay leaves
1 teaspoon thyme
1/2 cup fresh parsley stems
Rinse the chicken in cold water. This removes some of the impurities that may cloud the stock.
Place chicken in a large stock pot (16 quart). Add cold water to cover. Be sure to use cold water as it aids in extraction of flavor. Hot water delays the extraction because many proteins are soluble in cold water but not in hot. Bring water to a boil, and then reduce to a simmer. Skim the scum that comes to the surface. Skimming is very important because the scum (fat and coagulated protein) will cloud the stock if it is broken up and mixed back into the liquid.
Add the onions, carrots, celery and the herbs and spices. Do not let the stock boil. Keep it at a low simmer. Boiling makes it cloudy by breaking up solids into tiny particles. Skim the surface as often as necessary during cooking. Simmer 4 hours.
Skim the surface one last time and strain the stock through several layers of cheesecloth.
Cool quickly by placing the stockpot on blocks in sink and filling the sink with cold water. By lifting the stockpot up you allow cold water to flow under and speed the cooling process. When cool, refrigerate in covered containers for 2-3 days or freeze.
Fat will coagulate on the surface when refrigerated. Remove for a relatively low fat stock.
Yield: "8 quarts"
NOTES: This recipe and procedure works just as well for beef stock. Just substitute 5 pounds beef soup bones for chicken and proceed with recipe.
These stocks are referred to as white stocks, which mean they are light in color and flavor. Sometimes a heavier flavor is desired, mainly with beef. If that is what you want then prepare a brown stock.
Brown Stock: Roll the beef bones in a few tablespoons vegetable oil then place the beef bones in one layer in a roasting pan in a 375 oven. Brown for about 30 minutes, then add onions, celery and carrots. Brown another 30 minutes or until bones and veggies are well browned.
When the bones and veggies are well browned place them in a large stock pot. Cover with the cold water and bring to a simmer.
Drain the fat from the roasting pan, place the pan over a burner on medium high heat and deglaze with a cup or two of water to remove and dissolve browned bits. Add to stock pot.
When the water comes to a simmer, skim and proceed as for white stock.
Add extra to brown stock, 1 pound diced tomatoes or tomato puree.
Simmer 6-8 hours. If water level reduces too much add a little more water during the cooking process and keep simmering.
Fish Stock (Fumet)
3 pounds fish bones
2 stalks celery -- chopped
2 small leeks -- chopped
1 large onion -- chopped
1 large carrot -- chopped
1 bay leaf
1/2 ounce parsley stems
6 black peppercorns
1/2 cup white wine
Soak the fish bones in cold water for 30 minutes. Drain, rinse well, and roughly chop. Place in a large saucepot with the remaining ingredients. Cover with 2 quarts cold water and bring to a boil, skimming off any foam that rises to the surface.
Lower the heat and simmer for 30 minutes without boiling, occasionally skimming the surface if necessary. Remove from heat and leave to cool completely which will take 3-4 hours.
Strain the stock through a fine strainer into a large container; place in refrigerator overnight to settle. The next day, skim off any foam that has formed on top. This will keep in the fridge 1-2 days or freeze it for later use.
Yield: "4 cups"
NOTES: Bones from flatfish, such as flounder, are the best to use. Ask at your fish retailer for what they have available.
For a slightly more flavorful stock: butter the bottom of the saucepot then add the leek, celery, onion and carrot. Cover the veggies with the bones and then cover the bones with parchment. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and start to exude some juices. Add the wine and bring to a simmer, then add the water and remaining ingredients. Simmer and skim as directed in recipe.
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