Chicago Sun-Times Latest news from the Chicago Sun-Times Online en-us (Editor) Newspapers Chicago Sun-Times 84 34 30 Copyright 2014 <![CDATA[ WHITE BEAN STEW AND FARRO ]]> Lead story image

MAKES 6 SERVINGS 1 pound dried cannellini beans 1/4 cup extra-virgin olive oil, plus more for drizzling5 garlic cloves, peeled, divided 1 celery stalk, cut in half lengthwise, leaves reserved 1 large onion, halved from root to stem 1 whole clove (stick it in an onion half) 2 rosemary sprigs 2 thyme sprigs 1 bay leaf 1 piece Parmesan rind, optional 2 1/2 teaspoons kosher salt1 cup farro Flaky salt 1/4 teaspoon red pepper Chopped celery or parsley leaves for garnish, optional Lemon juice and/or grated Parmesan cheese for serving, optional If you have time, soak the beans in advance; … ]]> Tue, 05 Feb 2013 10:42:00 -0600 <![CDATA[ EMERIL LAGASSE’S WONTON SOUP ]]> Lead story image

MAKES 6-8 SERVINGS 1 tablespoon vegetable oil1 tablespoon plus 1 teaspoon minced garlic 2 tablespoons finely chopped fresh ginger 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped10 cups canned  low-sodium chicken broth 1/2 pound ground pork1 egg yolk 2 teaspoons soy sauce 1 1/2 teaspoons rice wine vinegar 1/2 teaspoon sesame oil 1/4 teaspoon crushed red pepper About 30 wonton  wrappers, thawed if frozen 1 1/2 cups thinly sliced  bok choy 1/2 cup sliced shiitake mushroom caps 1/4 cup sliced bamboo shoots In a large saucepan or soup pot heat the oil over medium high heat until hot. Add … ]]> Fri, 04 Jan 2013 08:10:17 -0600 <![CDATA[ CAULIFLOWER SOUP ]]>

MAKES 6 SERVINGS 2 cups chopped onions1 minced garlic clove 3 cups diced potatoes 1 cup chopped celery 5 cups water 1 cup peeled and chopped carrots 5 cups (1 medium head) cauliflower, chopped 1 heaping tablespoon chopped fresh dill or 2 teaspoons dried dill 1 tablespoon fresh lemon juice 1 teaspoon ground dried mustard ¼ teaspoon caraway seeds 2 cups buttermilk Salt to taste Chopped scallions In soup pot, combine onions, garlic, potatoes, celery and water. Bring to boil; reduce heat, and then simmer 10 minutes. Add carrots; continue to simmer 10 more minutes. Add cauliflower, dill, lemon juice, … ]]> Thu, 15 Nov 2012 20:44:00 -0600 <![CDATA[ WELSH RAREBIT AND KIELBASA SOUP ]]>

MAKES 4 SERVINGS ½ pound (about 1½ cups) kielbasa, sliced diagonally about ¼- to ½-inch thick (see Note)2 cans cheese soup 2 teaspoons prepared mustard 1 soup can of water 1 (12-ounce) can of beer ¼ teaspoon freshly ground black  pepper ½ cup shredded Cheddar cheese Brown kielbasa quickly in saucepan or skillet; set aside. In large saucepan, combine soup and mustard; blend well. Add water, beer and pepper. Bring to boil; add kielbasa and reduce heat, and simmer 10 minutes. Top with Cheddar and serve with crusty bread, if desired. Note: Soup can be made with or without kielbasa. Madeline … ]]> Sat, 15 Dec 2012 06:03:40 -0600 <![CDATA[ Tomato Sweet Potato Soup with Rosemary Marcona Almonds ]]>

This soup is great whatever the weather. When it’s cool, serve it hot. When it’s hot, serve it cool (and topped with a spoonful of sour cream). Start to finish: 30 minutes MAKES 8 SERVINGS 2 tablespoons olive oil1 medium yellow onion, finely diced 1 clove garlic, minced 2 cups peeled, diced sweet potato (1 large) 1 (28-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 2 cups chicken broth 1 tablespoon balsamic vinegar Salt and ground black pepper 1/2 cup chopped marcona almonds1 tablespoon finely chopped fresh rosemary In a large saucepan over medium-high, heat the olive oil. Add onion, … ]]> Fri, 23 Mar 2012 08:05:07 -0600 <![CDATA[ Mussels Stock ]]>

Mussels Stock ]]> Sun, 26 Feb 2012 08:02:17 -0600 <![CDATA[ Serrano Ham Broth ]]>

MAKES 12 OUNCES 10 ounces Serrano ham  or prosciutto, trimmed  of 2/3 of fat 1/4 cup carrots, small dice 1/4 cup celery, small dice 1/4 cup onion, small dice2 tablespoons garlic, minced 1 quart water 2 bay leaves 1 handful cilantro Salt and pepper Roughly chop ham or prosciutto. Combine with carrots, celery, onion and garlic in pot. Top with water and bay leaves. Simmer on medium to medium-low heat for 1 to 11/2 hours, until ample flavor is achieved. Remove from heat, add cilantro and let steep for 5 minutes. Strain through fine mesh strainer. Adjust seasoning with salt and … ]]> Sun, 26 Feb 2012 08:02:15 -0600 <![CDATA[ FARMERS MARKET IDAHO POTATO STEW ]]> Lead story image

MAKES 14 SERVINGS 4 pounds (4 or 5 large) potatoes,   peeled and cut into   ½-inch cubes1 cup chopped zucchini 1 teaspoon dried thyme leaves 2 cups chopped onions 2 cups chopped red bell peppers 1 cup water ¼ cup fat-free milk 2 teaspoons cornstarch 1 (7-ounce) package (about 1¾ cups) reduced-fat shredded   Mexican four-cheese blend,   divided ¼ cup butter 2 teaspoons salt or to taste ½ teaspoon black pepper Coat 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme. Coat large non-stick skillet with cooking spray; place over medium heat until hot. Add onions and coat with cooking spray; cook … ]]> Mon, 17 Dec 2012 14:17:26 -0600 <![CDATA[ GREEN GUMBO ]]> Lead story image

MAKES 20 SERVINGS 1 cup vegetable oil1½ cups flour 2 medium Spanish   onions, finely chopped 2 celery ribs, finely chopped 1 green bell pepper, finely chopped 6 to 12 cloves garlic, to taste 6 ounces Louisiana-style hot sauce 2 tablespoons  granulated garlic 2 tablespoons granulated onion 1 tablespoon ground black pepper3 tablespoons smoked paprika 1 teaspoon dried thyme leaves 2 quarts vegetable stock, unsalted 6 cups packed, finely chopped greens, such as collards and kale 1 cup chopped  shiitake mushrooms, stems removed 2 bay leaves 1 (6-ounce) can tomato paste 4 tablespoons salt, or to taste Worcestershire sauce, to taste Prepared … ]]> Tue, 17 Apr 2012 13:42:20 -0600