Archive for March 15th, 2009

Green Pepper With Beef Soup

March 15, 2009

bell-pepperDon’t let the photo confuse you.  This recipe is for a soup that is reminiscent of stuffed bell peppers.  It is very hardy and goes down well with a Waldorf salad and cornbread.  Serve it on those cold, snowy nights or rainy days when you need something to stick to your ribs.

1 lb ground round

1 large onion, chopped

2 cloves of garlic minced

1 can (14.5 oz) diced tomatoes

3 large green bell peppers, chopped

1 cup white rice

1 tsp thyme

1 Tbsp Worchestershire Sauce

1/4 cup dry white wine

2 cups beef stock

1 Tbsp tomato paste

Sea salt and fresh ground pepper to taste

Warm a medium sized stock pot or dutch oven over medium high heat.  Brown beef thoroughly and drain off grease.  Add onions, garlic, and bell peppers, cook another 5-7 minutes.  Add tomatoes, wine, thyme, Worchestershire, 1-1/2 cups beef stock and the rice.  Whisk tomato paste with remaining 1/2 cup of beef stock and add to the pot.  Add salt and pepper and simmer for 30 minutes or until rice is done.    Serve with grated cheddar cheese on top.  Makes 5 servings.

Salmon Zucchini Soup

March 15, 2009

salmon-soupWhen you live in salmon country creating new salmon dishes is a must lest we are bored with the local fare.  In Alaska, not only did we catch and eat pinks, silvers, and reds, but we also caught huge 40 + pound King Salmon.  There was salmon roasts, salmon steaks, salmon cheeks, salmon eggs for bait and caviar, salmon bones for fish stock and fertilizer in the vegetable garden.  Everyone ate salmon, even the dogs and kitties and everyone had salmon in the freezer along with razor clams, mussels, and crabs.

This recipe is simple yet elegant for a starter course or main dish supper.

6 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

2 cups diced potato

2 cloves garlic minced

1 cups diced carrots

4 cups fish stock (or chicken stock)

1 cup dry white wine

1 cup chopped zucchini (courgettes)

1/2 tsp each salt and fresh ground black pepper

1 tsp dried thyme (2-3 sprigs fresh)

2 tsp dried tarragon  (5-6 sprigs fresh)

2 lbs fresh salmon chopped

2/3 cup milk

1/3 cup heavy cream

Tabasco to taste (1-2 dashes)

Warm a good sized stock pot or dutch oven, melt the butter, add the onion, celery, pepper, garlic, potatoes, and carrots. Saute over medium high heat until fragrant and wilted.  Add the wine to deglaze the pan, then add the stock.  Bring to a boil for 5-10 minutes, lower heat and simmer 30-40 minutes.  Add the salt, pepper, thyme, tarragon, zucchini, and salmon.  Simmer 10 minutes more and add milk, cream, and Tabasco.  Cook until heated through.  Adjust seasonings if needed.  Serve with parsley garnish, big loaf of warm sourdough bread, and your favorite salad.