I have a confession to make: I don’t make stock. I have once or twice, but it’s not a habit, and I definitely don’t make it as much as someone who eats soup for 2 out of every 3 meals should.
That stops now. I don’t generally make New Years’ Resolutions or give up anything for Lent (because I know I’ll inevitably fail at both – what’s that saying… You can’t fail if you don’t try? That’s right kids, adopt that one early.), but I’m gonna do it right the next time. And you should too because this stuff is magical when added to Barrett’s Shrimp ‘n Grits.
2 tablespoons of vegetable oil
3 cups of uncooked shrimp shells (which means you can use the peeled shrimp for some other nummy goodness such as Peg’s Destin Shrimp)
2 small onions, chopped
2 small carrots, chopped
2 celery stalk,s chopped
2 tablespoons of tomato paste
4 thyme sprigs
6 cups of cold water
1 bay leaf
1/2 teaspoon black peppercorns
splash of white wine
- Heat oil in medium stockpot over medium high heat. Add shrimp, onions, carrots and celery. Cook until the shrimp shells are bright pink, about 15 minutes.
- Once the shells are cooked add the tomato paste. Add water, bay leaf, peppercorns, and thyme sprigs. Bring almost to a boil, reduce the heat, and simmer gently for 20 minutes.
- Strain in to a container. Let cool. This recipe makes 3 cups, which seems like a lot, but you can freeze it up to 6 months.
Filed under Seafood, Soups
We made this last night for Paul’s 72nd birfday, and it was 100% delish. I even stepped up my grommet level and poured the excess broth from the bowls back into my tupperware to keep. Nat and Molly then told me they can’t wait to come visit me when I’m old because if I’m doing creepy stuff like that now I’ll probably hit record high levels of insane in my old age. Moral of the story: this broth is the shiz, it’s super easy, and it’s even better the day after, so make some.
8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry (I used white wine and it was a totally acceptable sub)
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
This recipe is from The Food Network. We used less spinach than called for and made extra broth because I am a soup-addict, so portion accordingly. We also had to go to the Pet Store (see Freshrita post if you don’t know what I’m talking about) to get dumplings, but it was well worth it. Cabbage, pork & mushroom dumplings are never a bad idea.
Dot gave me The Lee Brothers Southern Cookbook for Christmas a few years ago and, as sometimes happens when you get cookbooks (or enormous soup pots or aprons) very often, it hasn’t gotten its fair share of airtime.
So yesterday I did what any rational 28-year-old woman would do: I threw a hissy fit and insisted we incorporate it into our dinner despite the fact we already had plenty of food and we had no idea whether or not it would be good.
As is seldom the case, my age-inappropriate behavior paid off. This dish had a lot of flavor yet was not difficult to make (though I did read the recipe 10+ times because my mind was only working at half-speed yesterday). I think The Chef dosed it with some extra red pepper flakes which gave it great heat.
I’d even be willing to stake RipleyPickles’ name on this one because I totally don’t care about rice, but this was legitimately nummy. I’m thinking next time we amp it up with andouille and take it to main-dish status.
4 slices bacon, cut into small dice (kitchen shears make this process much easier)
1 yellow onion, diced
3 cloves garlic, crushed
1.5 cups long-grain rice
2.5 cups chicken broth
28-oz. can stewed tomatoes
1 teaspoon crushed red pepper flakes (+ more if ya nasty)
1 teaspoon paprika
1 teaspoon salt & pepper
Cavendar’s or Tony Chachere’s to taste (because my tastebuds are completely whacked by MSG-goodness, so season at your own risk)
- Preheat oven to 425 degrees.
- In a food processor puree tomatoes, crushed red pepper flakes, paprika and seasoning. Set aside.
- In a large skillet fry bacon, remove with slotted spoon and set aside.
- Saute onion and garlic in bacon fat over medium heat until soft. Add rice and cook for 2 minutes, stirring frequently. Add 2 cups broth and mix.
- Add tomato mixture to skillet and bring to a boil then reduce and cover. Simmer for 20 minutes.
- Make sure rice is still slightly “soupy” (add extra broth if necessary), and transfer to oven. Bake for 25 minutes or until liquid has been absorbed.
- Stir in bacon and serve. Nummo.
I was first introduced to these fliptastic mushrooms in middle school when Dottie Fisher brought them to school for lunch. Kim Kyle and I used to fight over who got to drink the sauce. I think that’s exactly what Hutchison (“The comprehensive girls’ school in Memphis” according to their newly-minted website slogan) wanted to turn us into: quibbling, mushroom-munching sauce-chuggers. How ladylike!
The recipe comes from Heart & Soul, the best cookbook I’ve ever owned.
2 pounds mushrooms
1 2/3 cups burgundy
1 cup beef broth
1 /4 cup butter
2 teaspoons Worcestershire
1 teaspoon salt
1/2 teaspoon dillseed
1/2 teaspoon pepper
4 cloves garlic, minced (I like to smash these instead of mincing them because it makes for easier juice-drinking. Yeah, I said it. What of it?)
- In a large Dutch oven or slow cooker, combine all ingredients. Bring to a boil.
- Reduce heat and simmer covered for 1 hour.
- Uncover and simmer 2 hours more (or until the sauce is reduced to the consistency you like).
- Serve hot.
I serve these as an app out of a crockpot, but H&S suggests serving them sliced over steaks which is equally slap-yo-momma fantastic.