Tag Archives: soup/stew

Green garden gazpacho

8 Sep

photograph of homegrown green zebra tomatoes, tomatillos, cucumber, basil, and chives

Gazpacho is one of my favorite things to make when the weather is warm. It’s tasty, healthy, and you can throw in just about anything.  We had a number of green zebra tomatoes, so I wanted to try making a green gazpacho using only veggies our garden.  To the tomatoes I added a few tomatillos, a small cucumber, and a ton of fresh basil and chives.  A little red wine vinegar, olive oil, salt and pepper rounded things out nicely.

Keep in mind that this is a special tomato variety that is green when ripe.  Unripe tomatoes will not be the same!  Using red tomatoes is fine.

quartered green zebra tomatoes on a pink cutting board

Most gazpacho recipes recommend peeling your tomatoes.  I never do this because I’m lazy and I think that putting them through the blender/food processor is fine.  So I just core and quarter my tomatoes.  Into the blender they go.  Easy as pie.

I did peel and seed the cucumber, though.  I guess I’m not very consistent.

green gazpacho topped with greek yogurt, basil and chives in a bowl with a green and blue retro starburst pattern.

Topped with a little Greek yogurt and some more olive oil, basil, and chives, this made a delicious (and good looking) lunch, and almost all of it came straight from the garden.

The best part, though, is that I didn’t need to turn on a burner to make it.  Hot weather food, for the win!

Spice is nice – kimchi stew

28 Feb

Close up of kimchi stew with chicken and tofu over steamed jasmine rice.

In January, Nate and I made about four pounds of homemade kimchi and we’re just using up the last of it.  We tried eating it a number of different ways but my favorite was definitely as kimchi stew served with some jasmine rice.  It was really tasty and could easily be made with store bought kimchi.

bowl of kimchi stew with kimchi, chicken and tofu with jasmine rice.

Maangchi’s recipe for kimchi stew recommends using pork belly or canned tuna.  I was feeling lazy, so I figured I would pick up a few cans of tuna from Trader Joe’s.  When I got there, the tuna was around $3.00 a can.  I don’t buy tuna very often so I don’t know if this is a reasonable price or not but it seemed expensive for fish in a can.  I’m not up-to-date on different tuna species and ethical fishing practices so I’m not sure if this contributed to the price.  In all honesty, I’ve never been much of a fan of canned tuna anyway.

So, after walking through the store and eying the meat case, I noticed that TJ’s has organic free-range chicken drumsticks for $1.99/lb.  Sold!

Obviously, this recipe isn’t vegetarian, but I think you could easily adapt it to be.  You could leave out the chicken, use veggie broth and maybe add some extra tofu.  I imagine that sauteing some mushrooms along with the onions would be damn tasty, too!  Keep in mind, though, that kimchi is often made with fish sauce and if you use store bought kimchi it may not be vegetarian.

Chicken Kimchi Stew – makes six to eight servings

Adapted from Maangchi’s Kimchi stew (kimchi chigae)


  • 1 and 1/2 lbs chicken drumsticks, skin on
  • 1 Tbsp high temperature oil
  • 1 onion, sliced
  • 1 clove garlic, minced
  • 3-4 c. kimchi, cut into bite size chunks if needed
  • 3+ c. chicken broth or water
  • 1-2 tsp red pepper flakes
  • 1 package tofu
  • Salt and pepper
  • Soy sauce, sesame oil, hot sauce (optional)
  • Steamed jasmine rice (for serving)

Heat about half the oil in dutch oven or heavy bottomed pot with a lid.  Season the chicken with salt and pepper and brown the chicken on all sides.  The goal here is not to cook the chicken through, but to create some flavor (“Brown food tastes good,” as Chef Anne Burrell says).  Remove the chicken from the pan and set aside.

Add the remaining oil to the pan.  Once hot, add in the onion and saute for a few minutes until translucent.  Add the minced garlic and saute for another minute or two.  Add some of the broth/water and scrape up any brown bits from the bottom of the pot.  Add the kimchi, red pepper flakes, the remaining broth, and the drumsticks.  The drumsticks won’t be covered by the liquid, that’s fine.  I like my stews to be more chunky than soupy.  If you’d like more broth, feel free to add some more liquid.  Bring everything to simmer, then reduce the heat.  Cover the pot and simmer for about 40 minutes.

Remove the chicken from the pot and let cool briefly.  Shred/slice the chicken from the bones (which you should save to make chicken broth).  You can either remove the skin and toss it or you can slice it up as well.  Return the chicken to the pot.  Cut up the tofu (I like to leave it in fairly large pieces but it’s up to you) and add that to the pot as well.  Simmer for another 10 minutes.

Serve in bowls over the jasmine rice.  Season with pepper, soy sauce, sesame oil, and hot sauce to taste.

Close up of kimchi stew with chicken and tofu over steamed jasmine rice.

One final note: I think this would be a great recipe to pull out when someone you care about is feeling under the weather.  Spicy chicken soup should really help clear out those sinuses!

Short and stout

25 Jan

I’ve been obsessed with celeb chef Hugh Fearnley-Whittingstall for four or five years now.  Hugh Fearnley-Whittingstall (or HFW as he is lovingly referred to amongst our friends) champions a “back to the land” type of cooking.  He encourages eating food that you’ve grown yourself or that you’ve found growing wild.  He’s also a strong proponent of raising your own meat and then eating every last bit of it.

Unlike many of his British TV chef counter-parts (Jaime, Nigella, etc.), he’s not very well-known in the United States.  As far as I know, there isn’t an American channel that offers any of his any of his programing.  Which is a little surprising because he’s been making TV shows under the River Cottage name since 1998.

Woman with very short brown hair holding up a copy of "The River Cottage Meat Book" by Hugh Fearnley-Whittingstall

Thankfully, Berkeley’s Ten Speed Press (part of Random House) has started publishing HFW’s books in the US.  When we first saw a copy of The River Cottage Meat Book at Powell’s a few years ago, Nate snatched up a copy for me.  Since then, we’ve purchased several other River Cottage books, each of which will probably be featured on the blog at some point or another.

The topic of today’s post, however, is beef in stout.  This is one of two recipes from the book that see the most action at our house (the other: cold roast beef open sandwich).  When I received the January River Cottage email newsletter in my inbox, I was excited to see that they were featuring the recipe on their website. That gave me the perfect excuse to feature it on my blog!

I want to mention that even though this is a stew, it’s not exactly thrifty.  That said, it does serve 8-10 and the flavors are big; this could definitely be the base of a meal where your goal is to impress without seeming stuffy.

Cast iron dutch oven of dark brown steak stew with mushrooms

Anyway, go forth and check out the River Cottage recipe for beef in stout.  Just to make things easy for you, I’m copying down the ingredient list from my U.S. version of The Meat Book so that you don’t have to worry about conversions.  Look at how nice I am!

  • 3 pounds chuck or stewing beef or shank
  • 8 ounces salt pork, pancetta or bacon
  • 2 tablespoons butter or drippings
  • 1 pound baby onions
  • Up to 1/3 cup all-purpose flour, seasoned with salt and pepper
  • 4 cups stout
  • 2 bay leaves
  • A sprig of thyme
  • A few parsley stems
  • 8 ounces button mushrooms

I’ve found that baby onions are a pain in the ass to deal with, quite frankly, so I replace them with one large onion cut in half and sliced going with the grain.  I’ve left out the bacon before but my taste-testers noticed a difference.  We usually use Guinness Extra Stout (in a bottle) which has a little more bite than the Guinness Draught (in a can).  You can use whatever you like!

HFW recommends accompanying your beef in stout with dumplings or mashed potatoes.  Personally, I like buttered egg noodles, and roast squash and Brussels sprouts with mine but the choice is up to you.

Also, in case you’re wondering if this post is affiliated with anything HFW or River Cottage or Ten Speed Press, it’s not.  Nope, I’m just obsessed!