Here at PH, we are going to celebrate a number of things in the days leading up to the Pens game.
Joe Vitale is November mustache boy, which will look sexy at our pre-Thanksgiving trip to Olive Garden for breadsticks and chicken alfredo.
Crosby is taking Engelland hits in practice, and looks as relaxed and happy as we’ve ever seen him:
Andy Sutton was recently suspended for doing something stupid–or should we say Shanahammered.
Anyway, in honor of these glorious occasions, and of the strange, cold temperatures, and of the Pens’ second westward trip of the season (THANKS NHL), we’re going to share some soup recipes with you.
The Caps also just won in OT, so we need to distract ourselves from their march up to Winnipeg to grab the November Stanley Cup.
My hockey-loving mom used to make this when my sisters and I were growing up. It’s best when served with corn muffins or cornbread. This recipe is presented exactly as she sent to me.
|2½||lb bone-in chicken (white, dark or combination)|
|about 4-5 quarts of water|
|3-4||stalks of celery|
|1||medium onion, peeled and chopped|
|2||large red potatoes, peeled and chopped in bite-size pieces|
|⅛||or less t. oregano|
|⅛||t. dried basil|
|⅛||t. dried thyme|
|2||t. dried parsley or 1 T. fresh minced parsley|
|1||15-oz can of tomatoes, mashed or pureed|
|1||box frozen lima beans (baby limas are best)|
|1 to 1½||cups frozen corn|
Simmer chicken (white, dark or combination) in water for about 1 to 1-½ hours until tender and done. Drain broth and allow to cool to solidify most of fat. Allow chicken to cool slightly, then remove skin and bones and cut up chicken into bite-size pieces.
As chicken is cooling, cut up celery, carrots, and onion. Also peel and cut up potatoes and put under water in a separate bowl until ready to use.
Combine seasonings and set aside. Saute the chopped celery and carrots in a small amount of margarine or oil in a 4-qt. Dutch oven until celery seems tender. Puree tomatoes in a blender (or mash them well by hand) and add to Dutch oven.
Add the broth, minus the fat, and bring mixture to a boil. Add seasonings at any time, and adjust them if necessary. Also add lima beans (“baby limas” are best) and corn. Once the mixture boils, remove about 2 cups broth (if you want to serve potatoes in the stew), drain the raw potatoes and cook the potatoes in the broth. Watch the potatoes as they cook and add water if broth gets too thick and potatoes might burn. Add the chicken to the rest of the broth and simmer for about another 15 minutes. Add the cooked potatoes to the stew if you don’t plan to freeze the remains, or serve the potatoes on the side.
I haven’t actually made this yet, but it looks fucking delicious and involves lamb and dark beer, which are two of the best things to ever grace the human mouth.
1/4 cup olive oil
2 1/2 lbs lamb (mix of shoulder and shanks)
1 yellow onion (diced)
6 cloves garlic (chopped)
1 large can of whole tomatoes (drained and mashed)
1 tbls chipotle puree or powder
1 tbls ancho chili powder (or mexican chili powder)
1 tbls pasilla chili powder (or cayenne)
1 tbls cumin
2 tsp ground coriander
1 tbls mexican oregano (or regular oregano)
2 cups chicken stock
3/4 bottle of shiner bock (or any other dark beer but preferably a bock)
1-2 tbls honey
2 cups black beans
Garnish: red onions, cheddar cheese, cilantro, sour creme.
Method: heat oil, add lamb, salt and pepper, sear, remove lamb with slotted spoon.
Add onion, cook till soft, add garlic for one minute, add tomato, chipotle, and other spices. Return lamb, add stock and beer, cover and simmer at low heat for at least 1.5 hours. Add honey at 30 minutes left. During last 15 minutes, add cinnamon, beans, and salt and pepper to taste.
Recipe from here.
And I’m making it like, within the month, because I need it in my face.
PH DomesticBlog: you dig?
The NHL seems to be in a perpetual state of “what the fuck, do we care?” this season; making soup is an effective way to distract oneself from the Problem.
Also: taking suggestions on what each of the Penguins would be if they were a soup or stew.