Category: Dutch Oven

Celery Root and Sweet Potato Soup.

Published on by KellyInTheKitchen9 Comments

I’ve been wanting to try this type of thing for a while. Have you ever noticed, while you wander through the grocery store, a really knobby, homely-looking reject vegetable? One that looks like something went wrong when a normal vegetable was growing and it came out all messed-up? That’s celery root, also called celeriac. It’s notorious in the culinary world as one of those foods that many home cooks tend to shy away from, never knowing its versatility and great flavor. I hope to learn a lot more about celery root and to have some more recipes up here in the near future! For now, this warming, pale orange soup is just lovely, despite celeriac’s homeliness. Thank you to Frugal Feeding for the inspiration.

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INGREDIENTS

2 tbsp butter, divided (or skip the butter and just stick with oil)
olive oil (any oil really will work  – I used sunflower oil. Because I felt like it.)
2 small onions, diced
2 stalks celery, diced
2 cloves garlic, minced
1 small celery root, peeled and diced
1 large sweet potato, peeled and diced
4-5 cups vegetable or chicken stock
thyme, paprika, salt, pepper to taste (I used a small palmful of each)
bay leaf
1/2 – 1 cup half and half
fresh parsley for garnish

Just the Recipe link: Celery Root and Sweet Potato Soup

DIRECTIONS

Heat oil and, if using, 1 tbs if butter in a large soup pot, and add onion and celery. Cook until translucent, stirring occasionally. When the onions are nearly there, stir in the garlic.

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Add the celery root and sweet potato and cook 5 minutes.

Next, pour in the stock and add your thyme, paprika, salt, pepper, and bay leaf. If you’re using butter, add the second tbsp here and stir in to melt. Simmer, stirring occasionally, until the sweet potato and celery root are totally soft.

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Remove from heat and puree in batches, either using a blender or food processor, or, if you’re lucky enough to have one (I do not!) use an immersion blender.

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Pour in the half and half and stir, and you’re ready to serve! Garnish with fresh chopped parsley. I had a nice little lunch of this soup with a butternut squash and green onion quesadilla.

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Vegetable Stock.

Published on by KellyInTheKitchen1 Comment

Homemade vegetable stock: SUCH a helpful ingredient to have around. I make this stuff in huge batches and keep it in my freezer for whenever I need it, which is as least once a week. I always cook couscous and quinoa in stock to boost their flavor, and it’s also fantastic for sauces, soups, and cooking veggies. Also, it’s practically free. Here’s why: in a freezer bag, I save up all of my otherwise-throw-away-able bits of carrot peel, onion skin, garlic skin, celery leaves, herb stems, whatever I’ve got around, and once the bag is full, I’m ready to make a gorgeous pot of stock out of things I would otherwise have tossed. So why not recycle by making your own stock? It tastes great, has no preservatives and no sodium, and it’s free. The ultimate homemaker’s trick!

INGREDIENTS

enough frozen vegetable bits to fill a pot – I use onion skins, garlic skins, carrot peels, and celery leaves
seasoning to taste – I try to stick with the Scarborough Fair rule of parsley, sage, rosemary, and thyme, but I was out of rosemary. Instead I used a bit of marjoram, just because I felt like it.
3 bay leaves
a palmful of peppercorns
Note: I go back and forth about salting my stocks. It’s a saltiness control thing. Stock absolutely needs salt, but then stock is also an ingredient in other dishes that get their own salt. Skipping the salt in your stock means you’ll have more control over the final dish’s saltiness. Does that make sense? Pun very much intended, salt is just a matter of taste. Add it, don’t add it, we’ll all survive.

DIRECTIONS

Put all the veggie leftovers and the flavorings in a Dutch oven or large pot. Cover with cold water.

Bring to a boil and then turn down to a simmer. Cover and cook 2-3 hours.

When the stock is done, turn off the heat and let it cool a little bit. Then use a mesh strainer to strain everything out.

You’re left with a giant bowl of super flavorful, glistening amber vegetable stock—lucky you. I reserve a few cups of it to keep in the fridge for use in the next week, and then I pour the rest of the stock into ice cube trays to freeze. I pop the stock cubes out of the trays and keep them in a bag, so I can use exactly the right frozen portion whenever I need them in the next few months. Unendingly convenient, this is definitely one of my favorite recipes!

Pea and Asparagus Risotto.

Published on by KellyInTheKitchen3 Comments

I get so excited when I’m out to lunch or dinner and I see a special risotto on the menu, and I almost always order it. I just think it doesn’t get any better than creamy, cheesey risotto, especially with some perky green vegetables in the mix. That’s why I made it for dinner this week! Risotto has a reputation as a hassle of a homemade dish, but I think that’s rather harsh and undeserved. It’s not that it’s at all difficult to make, it’s just that it takes some effort. In fact, risotto is actually pretty easy, if you can handle a bit of extended stirring in front of the stove. So if you find yourself with a free evening and you’re feeling like cooking up something special, risotto is definitely the perfect dish. Every time I make it, I’m amazed at how beautifully creamy it becomes—why is it so darn good?!

INGREDIENTS

1 bunch of asparagus, ends trimmed
4-6 cups chicken stock (vegetable stock is fine too)
3 green onions, sliced
olive oil
2 cups arborio rice
1 cup dry white wine
3/4 cup frozen peas
1/2 cup Parmesan cheese, shredded
fresh parsley, chopped
lemon zest, to taste (I like just a pinch)
salt and pepper to taste

DIRECTIONS

Because risotto demands your full attention, make sure to have everything prepped before you start. First, blanche your asparagus in a shallow pan of boiling water until just barely tender but still crisp, about 2 minutes, and then plunge them into an ice bath to stop the cooking process. Chop the asparagus into bite-sized pieces and set aside.

In a saucepan, heat stock to a low simmer and continue to simmer it, so that it’s nice and hot when you add it to the risotto. Cold stock will interfere with the rice cooking process because it will need to heat up each time you add it, so this step is important.

Now heat a Dutch oven or other large pot over medium to low heat. Oil the pan and add the green onion and a pinch of salt. Cook about 2 minutes, stirring occasionally, and then add the rice. Stir well and cook the rice until the sides are transparent and you see an opaque white spot in the center, about 3-5 minutes. That means it’s time to start adding the liquid!

First, pour in the wine and stir until almost all of the liquid is absorbed. Then, add the first ladle of stock—just enough to submerge all the rice.

Stir almost constantly as the rice absorbs the stock. Once nearly all this stock is absorbed, add the next ladle, again just submerging the rice. Repeat this process until you add your final ladle of stock.

Once you’ve added the last bit of stock, drop in the asparagus and peas. Then stir until all the stock is absorbed, and remove form heat. The rice should be creamy and tender, with a little bit of a chewy texture.

Sprinkle in the Parmesan cheese, parsley, lemon zest, and salt and pepper to taste. Serve with an extra sprinkle of cheese and enjoy the fruits of your foodie labor!

Shepherd’s Pie.

Published on by KellyInTheKitchen2 Comments

It’s been a year and a half since I last went to Europe, and it is definitely time to go back—and for this trip, it’s Scotland that’s calling my name. The first time I visited Edinburgh and the Highlands, I spent just a short weekend there, while I was at college in Ireland. This time, I’ll have a good 8 days of listening to those dreamy Scots accents—and I don’t think I can survive the month I still have to wait! Ever since we booked out tickets, my travel buddy and I have been getting together to plan and just get excited about our trip, and this weekend, our afternoon took a culinary turn, in the form of this shepherd’s pie. That, plus two bottles of homemade mulled wine with brandy, a couple of Yorkshire puddings, and Braveheart. Anything worth doing is worth doing right.

INGREDIENTS

1 1/4 lb stew beef, cubed
1/2 cup flour
salt and pepper
olive oil
1 onion, diced
3 carrots, sliced into coins
1/4 cup mushrooms, sliced
2 bay leaves
1 tbsp tomato paste
3/4 cup red wine (we used a cabernet sauvignon)
1 1/2 cups beef stock
1/4 tsp curry powder
3 medium potatoes, washed and cut into large cubes
whole milk
2 pats of butter
1/2 cup shredded cheddar cheese
1 tbsp fresh parsley, chopped

DIRECTIONS

Season the flour with salt and pepper and place in a bowl. Toss beef in the flour, shaking off the excess. Heat a splash of olive oil in a large pan and cook beef until just browned on all sides. I cooked the beef in two batches so as not to crowd the pan. Set the beef aside.

Add more oil to the pan and add the carrot and onion, with a sprinkle of salt. Cook until softened, then add the mushrooms and cook an additional 5-7 minutes. Add the beef back to the pan with the tomato paste, bay leaves, wine, stock, and curry powder. Stir well, bring to a boil, and then cover and turn down to a simmer. Cook until the beef is fall-apart tender, at least 2 hours.

Meanwhile, place the potatoes in a pot full of cold salted water. Bring to a low boil and cook until fork tender. Drain potatoes, then mash with milk and butter, seasoning with salt and pepper to taste. Mix in most of the shredded cheese and the parsley and set aside.

Preheat oven to 375 F. Grease a casserole dish or pie pan. When the beef is cooked to your liking, remove the bay leaves and pour into the dish. Spread the mashed potatoes evenly over the top and sprinkle with the rest of the cheese. Place the dish on a tray, in case it bubbles over in the oven.

Bake until the cheese is melted and the potatoes start to brown a bit on top, about 25 minutes. Highly recommend serving as we did: with yorkshire pudding, mulled wine, and Braveheart. Aye, it’s quite a feast!

Chicken and Rice Soup.

Published on by KellyInTheKitchen4 Comments

I started out the week feeling a bit under the weather. On Monday, I got home from after-work cocktails, ate a quick dinner, and got right into bed. Still not at my best on Tuesday, I went right home after work and decided to jump on my sickness problem with an good old-fashioned remedy: I poured a glass of red wine and made this soul-warming soup…which I ate in bed under my cozy comforter while watching the Cubs lose another game. I’ll be sure to make a note here if I make a miraculous soup-driven recovery, but either way, mannnn was this soup good. Most soups with this much flavor take at least an hour or two to cook, but this one only takes about 45 minutes total! Lightly spiced chicken, rice, and veggies in a warm, comforting broth: just what a sick girl needs.

INGREDIENTS

1 boneless, skinless chicken breast
1/4 tsp cumin
1/8 tsp powdered ginger
1/8 tsp red pepper flakes
1/8 tsp coriander
salt and pepper to taste
1/2 cup brown rice
1 tsp butter
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 medium potato, diced
6 cups stock or broth (I used homemade chicken stock)
1 1/2 tsp dried parsley
1/2 tsp dried marjoram leaves

DIRECTIONS

Preheat oven to 350. Season the chicken breast with cumin, ginger, red pepper flakes, coriander, salt, and pepper. Wrap it in foil and bake until just cooked through, about 25 minutes.

In a small pot, cook rice according to package directions. We want the rice slightly “al dente,” since it will be going in the soup pot after it’s cooked.

In a Dutch oven or large soup pot, heat butter and add onion, carrot, celery, garlic, and potatoes. Cook about 3 minutes, until starting to soften.

Pour in stock or broth and season with parsley, marjoram, salt, and pepper (be generous with the pepper!). Bring to a boil, then turn down the heat and simmer about 20 minutes.

When the chicken is cooked, shred or cut it up into bite size pieces and add it to the pot. Cook an additional 10 minutes or so.

Garnish with fresh parsley and prepare to be comfort-fooded.

Cauliflower Soup with Herbed Croutons.

Published on by KellyInTheKitchen8 Comments

Fall is a fabulous season for cooking. The best fall dishes are all about warmth, richness, and substance…the kind that make you want to join our forest friends and hibernate for a while. And after you eat this cauliflower soup, you will think seriously about doing just that. Smooth, creamy cauliflower soup, lightly spiced with coriander and cumin, is even better topped with crunchy homemade herbed croutons—they’re really worth the bit of extra effort. So here’s another recipe to add to the list of easy soups that are way cheaper when homemade, but just as delicious and probably better for you (f you ignore the first ingredient).

INGREDIENTS

for soup:
3 tbsp butter, divided
olive oil
1 onion, diced
1 1/2 shallot, minced
2 large carrots, diced
1 small parsnip, diced
3 cloves garlic, minced
1/8 tsp cumin
1/8 tsp coriander
2 tbsp dried parsley
1 tbsp tomato paste
1 head cauliflower, broken up into small pieces
stock or water
1/4 cup flour
2 cups whole milk
salt and pepper to taste

for croutons:
1 baguette, cut into cubes
olive oil
pinch paprika, parsley, thyme
salt and pepper to taste

DIRECTIONS

Heat 1 tbsp butter and a drizzle of olive oil in a Dutch oven or other large pot. Add onion, shallot, carrot, and parsnip. Cook until onion is softened. Then add the garlic and cook another minute.

Stir in the cumin, coriander, parsley, and tomato paste, and cook until fragrant (a minute or two should do it).

Then add the cauliflower and cook for 5 minutes before pouring in enough stock or water to just about cover the veggies. Bring to a boil, then turn down to a simmer and cover. Cook until the cauliflower is soft and tender.

Now get the croutons going. Preheat oven to 400 F. Toss the cut-up bread in olive oil, paprika, parsley, thyme, salt, and pepper, and spread out onto a foil-lined sheet pan.

Bake until croutons are browned and a bit crispy. Set aside.

Meanwhile, in a saucepan, melt 2 tbsp butter. In a bowl, whisk together flour and milk. Slowly pour the milk mixture into the melted butter, whisking constantly. Add a bay leaf to the milk mixture and continue to whisk. When the milk is just about to boil, remove from heat and pour directly into soup. Simmer uncovered for 15 minutes, stirring occassionally.

Once the soup is thickened, it’s done. But if you want a little bit smoother texture, you can puree about half of the soup and then stir the puree back in. Then top it with croutons and some chopped fresh parsley and dig in! Happy Fall.