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Ethiopian Inspired Tomato Soup
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HelenFern
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Ethiopian,Internationally Inspired,Soup |
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The next soup I made was inspired by Ethiopian flavors – and I think it’s my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.
What Flavors are in Ethiopian Foods?
The flavors of Ethiopia are unique. There is a variety of sweet, savory, earthy and tart all in the same dish. Spices, like ginger, cardamom, turmeric, cinnamon, nutmeg, and black pepper are typical. Niter kibbeh, a spiced, clarified butter, is used in most dishes as well. This recipe uses clarified butter with added spices to the dish that would typically be in the niter kibbeh.
Also used often is berbere[1] – a blend of peppers, ginger, garlic, Ethiopian holy basil seeds and other spices from the area. I keep it in my pantry all the time. It’s great on vegetables or starches.
Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. Most meals are served without utensils, but rather some injera bread – a flat bread made with teff flour and fermented like sourdough.
What is clarified butter?
Clarified butter is the pure butterfat from butter. All the solids and water are removed, leaving a rich fat. You can buy it, or make it.
To make it, heat some butter over a very low heat. European butter works the best because it has a lower water content to start with than American butter does. As it heats, you’ll see the solids sink to the bottom and rise to the top. Scoop the white foamy stuff on the top off (this is the milk solid). This process can take awhile – don’t rush it.
Gently strain the solids from the golden butterfat into a glass to cool. Be careful not to pour the particles at the bottom (more solids). I let mine chill for a few hours, then literally lifted the fat off the top and poured away the water.
What’s left is clarified butter.
Making the Soup –
First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.
Add the garlic and onion.
Cook gently, until the vegetables are starting to soften.
Stir in the tomatoes and broth, then bring to a boil,
then reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.
Next, use an immersion blender to puree the soup, leaving some large chunks.
Serve it hot garnished with plain greek yogurt and fresh cilantro leaves. Add some garbanzo beans or chicken if you want a main dish soup.
The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.
Course:
lunch, Main Course, main dish, Soup
Cuisine:
American, Ethiopian
Keyword:
berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt
Servings: 4bowls
Author: HelenFern
Ingredients
1/2cupclarified butter
1/4teaspooncardamom
1/4teaspoonturmeric
1/4teaspoon ground nutmeg
1/4teaspoonground cinnamon
1/4teaspoonground cumin
1teaspoonground black pepper
2Tablespoonsberbere spice
28oz candiced or crushed tomatoes
3cupchicken or vegetable broth
plain greek yogurt for garnish
fresh cilantro leaves for garnish
Instructions
First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.
Add the garlic and onion.
Cook gently, until the vegetables are starting to soften.
Stir in the tomatoes and broth, then bring to a boil.
Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.
Using an immersion blender, puree the soup leaving some large chunks.
Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.
Southwestern Grilled Corn & Cheese Chowder with Chorizo
Posted By
HelenFern
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Main dish,Side Dish,Soup |
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I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder[6]!
Why grill? It’s too cold outside!
Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!
I’ve considered purchasing an indoor grill[7], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.
I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!
Making the Grilled Corn Chowder –
Start with the chorizo and corn.
You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.
Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.
While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.
Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.
When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.
When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.
Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.
Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.
Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.
When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.
Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.
Five minutes before serving, stir in the lime juice.
Serve hot with torn up cilantro leaves on the top.
You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.
While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.
Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.
When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.
When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.
Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.
Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.
When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.
Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.
Five minutes before serving, stir in the lime juice.
Serve hot with torn up cilantro leaves on the top.
Posted By
HelenFern
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Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish |
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Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.
Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.
Christmas in Greece
Christmas in Greece is similar to other parts of the world, with a few exceptions.
Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.
And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.
Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).
And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.
Making the Avgolemono Soup
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.
Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Course:
Breakfast, dinner, Main Course, main dish, supper
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top.
Recipe Notes
Copyright 2023 Lazy Gastronome
Καλά Χριστούγεννα – Merry Christmas
Leave me a comment – I’d love to hear your thoughts!
Posted By
HelenFern
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Main dish,Soup |
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I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!
Making the Chowder –
Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.
Stir in the potatoes[25], carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.
Garnish with chopped green onions and serve with warm cheesy bread[26].
3sprigsfresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
2cupyellow potatoes, chopped
2cupsfresh or frozen corn kernals
1/4cupflour
3cupschicken broth
1cupcream or half and half (I used oat creamer)
1teaspoonfresh cracked pepper
1/2teaspoonlemon pepper
1teaspoongarlic salt
1teaspoonsmoked paprika
1/2teaspoonbalsamic vinegar
Instructions
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.
Stir in the potatoes, carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes.
Garnish with chopped green onions and serve with warm bread.
Posted By
HelenFern
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Main dish,Soup |
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It’s National Seafood Bisque day! A deliciously creamy and flavorful bowl of wonderfully rich soup.
Cream Soup, Chowder or Bisque?
What is the difference in these soups?
Chowder[32] has chunks of meat, potato and vegetables. It’s usually in a broth base.
Cream soup and bisque are similar. Both are smooth and creamy, but it’s when the cream is added that makes the difference. The cream is added last in a cream soup, but is used during the cooking process in a bisque.
Making a Seafood Bisque –
Cut the bacon into large chunks and
cook in a heavy pot over low heat. It will take awhile to fully render the fat and create lardons, about 30 to 40 minutes.
Turn off the heat. Remove the bacon to drain on paper towels.
Drain off all but 1/3 cup of the bacon fat. Melt the butter in the pot with the bacon fat.
Cook the garlic and green onions in the melted butter for about 5 minutes, until it’s fragrant and tender.
Mix the flour with the cajun seasonings, old bay and cayenne.
Whisk the flour into the butter and add the sundried tomatoes.
Cook until the flour begins to brown lightly.
Slowly whisk in the clam juice and continue to whisk until it’s well incorporated into the flour mixture.
Stir in the cream, then the seafood. Simmer on low, stirring often for about 10 to 15 minutes, or until the shrimp and other seafood is cooked.
Remove it from the heat.
Using an immersion blender, blend the soup until it’s smooth and creamy.
Serve hot garnished with the cooked bacon, chopped green onions and some shrimp or crab. Cheddar Bay biscuits[33] go great with these – follow the link to a fantastic recipe for them!
A rich, silky soup full of sweet crab, shrimp and clams.
Course:
Main Course, main dish, Soup
Cuisine:
French, Southern
Keyword:
clams, crab, cream, garlic, shimp, soup
Servings: 4bowls
Author: HelenFern
Ingredients
1/2pound bacon
1/2cupunsalted butter
2clovesminced garlic
1/2cupchopped green onion, plus more for garnish
1/2cupflour
1-1/2teaspooncajun seasoning
1-1/2teaspoonOld Bay seasoning
1/2teaspooncayenne
2Tablespoonssundried tomatoes in oil, chopped
1cupbottled clam juice
2cupshalf and half (I used an oat cream)
1/2cupraw shrimp meat, chopped
1/2cupcanned crabmeat
1/2cupchopped clams (fresh or canned)
Instructions
Cut the bacon into large chunks and cook in a heavy pot over low heat. It will take awhile to fully render the fat and create lardons, about 30 to 40 minutes.
Turn off the heat. Remove the bacon to drain on paper towels.
Drain off all but 1/3 cup of the bacon fat. Melt the butter in the pot with the bacon fat.
Cook the garlic and green onions in the melted butter for about 5 minutes, until it's fragrant and the onion is tender.
Mix the flour with the cajun seasonings, old bay and cayenne.
Whisk the flour into the butter and add the sundried tomatoes.
Cook until the flour begins to brown lightly.
Slowly whisk in the clam juice and continue to whisk until it's well incorporated into the flour mixture.
Stir in the cream, then the seafood. Simmer on low, stirring often for about 10 to 15 minutes, or until the shrimp and other seafood is cooked.
Remove it from the heat.
Using an immersion blender, blend the soup until it's smooth and creamy.
Serve hot garnished with the cooked bacon, chopped green onions and some shrimp or crab. Cheddar Old Bay biscuits go great with these!