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  • Soups & Stews - 19

    From Dave Drum@1:2320/105 to All on Saturday, November 26, 2022 14:01:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sopa De Ajo (Castilian Garlic & Bread Soup)
    Categories: Breads, Poultry, Wine, Herbs
    Yield: 4 servings

    1/4 c Extra-virgin olive oil
    10 cl Garlic; thin sliced
    6 oz Country bread; torn in 1/2"
    - pieces
    1 tb Pimenton (smoked paprika)
    1/2 c Dry white wine
    4 c Chicken stock
    2 lg Eggs; lightly beaten
    Salt & fresh ground pepper
    1 tb Fine chopped Italian parsley
    - leaves; to garnish

    To a medium pot over medium-high heat, add the oil; when
    hot, add the garlic and cook, stirring frequently, until
    golden, about 3 minutes. Add the bread and piment||n and
    cook, stirring occasionally, until the bread is slightly
    toasted, 4 - 6 minutes. Add the wine and cook until the
    liquid is completely absorbed by the bread, about 2
    minutes. Add the stock and bring to a low boil. Slowly
    drizzle in the eggs while stirring constantly and cook
    until the egg is set and the bread is very soft, about 1
    minute more. Season with salt and pepper, then ladle
    into 4 soup bowls, garnish with parsley, and serve.

    By: Jos|- Andr|-s

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Saturday, October 21, 2023 02:58:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hungarian Goulash
    Categories: Beef, Vegetables, Herbs, Potatoes
    Yield: 6 servings

    1/4 c Oil
    2 md Yellow onions; coarse
    - chopped
    5 1/2 lb Trimmed beef chuck; in 1/2"
    - chunks
    Salt & fresh ground pepper
    1/4 c Hungarian sweet paprika
    2 ts Caraway seeds
    2 ts Dried marjoram
    2 cl Garlic; fine chopped
    2 md Carrots; in 1/2" chunks
    2 md Parsnips; in 1/2" chunks
    5 1/2 lb Medium new potatoes; peeled,
    - in 1/2" chunks
    1 md Tomato; coarse chopped
    1 Italian frying pepper;
    - coarse chopped

    To a large Dutch oven set over medium heat, add the oil
    and onions and cook, stirring occasionally, until soft
    and translucent, about 10 minutes. Turn the heat to
    high, add the beef, and season generously with salt and
    black pepper. Cook, stirring frequently, until the meat
    is lightly browned, about 6 minutes. Stir in the
    paprika, caraway, marjoram, and garlic, and cook until
    fragrant, about 30 seconds. Add the carrots, parsnips,
    and 5 cups of water. When the liquid boils, turn the
    heat to medium-low and cook, covered, until the beef is
    nearly tender, 40-50 minutes.

    Uncover the pot, add the potatoes, and cook until tender
    when pierced with a fork, about 25 minutes. Add the
    tomato and frying pepper, cook 10 minutes more, and
    serve.

    By: Katalin B|infalvi

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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