Thursday, November 20, 2008

Shrimp and Andouille Sausage over Penne

Ingredients

1 pound penne pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
3 cloves fresh garlic, minced
1 tablespoon dried herbes de Provence
Sea salt
1 pound medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
4 medium fresh tomatoes, coarsely chopped
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, sausage, and salt, to taste, and cook until softened, about 3 to 4 minutes. Add the shrimp, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

Monday, November 3, 2008

Beef Stock

Ingredients
2-3 pounds chuck roast, with fat
1 celery
1 large onion, chopped
4 cloves garlic
1/2 cabbage, cut into quarters
1 pound of carrots, peeled, halved
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 can whole tomatoes, drained
1 teaspoon crushed red pepper
2 bay leaves
salt (1-2 quick turns of pot with salt shaker)
pepper
paprika
12 cups of water

Place the chuck roast in a large stock pot. Add the remaining ingredients. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chuck roast is very tender, about 3 hours.

Remove the chuck roast and set aside, do something else with it.

Strain the broth into another pan. Use it in other recipes.


Directions
Put beef into a large stock pot. Fill up 3/4 with water. Turn on stove burner.

Separate the celery into individual stalks, cut in half. Chop the onion. Add celery, onion, carrots, potatoes, cabbage, tomatoes, dill, and parsely to pot. Add salt, pepper, and paprika to taste.

Bring to a boil. Remove beef fat that comes to the top of the pot. Reduce heat and simmer 3-4 hours, stirring occasionally. Season as necessary.

Remove beef from pot, shred, place in a bowl.

Drain soup through strainer, reserving broth. Place vegetables on a plate to be served.

Cook noodles according to package directions. Place in a bowl.

Make a bowl of soup by adding beef, noodles, your choice of vegetables, and broth.

French Onion Soup


Ingredients
1/2 cup unsalted butter
6-8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
3 fresh thyme sprigs
Salt and freshly ground black pepper
1 cup red wine
3 tablespoons all-purpose flour
8 cups beef stock
1 baguette, sliced
1/2 pound sliced Provolone, Mozzarella, or Gruyere Cheese

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.

Next, add the beef stock, bring the soup back to a simmer, and cook for 10-15 minutes. Season with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the cheese croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.