3-4 T. cider vinegar (This is a sweet-sour soup; adjust cider vinegar to taste.)
2 T. freshly chopped parsley
In large pot, combine stock, celery, onion, carrot and diced and crushed tomatoes and simmer, uncovered, 1 hr.
While soup cooks, cook the beef until well browned. Drain to remove fat.
After soup has cooked, add cabbage and beef and cook another hr., skimming top as needed. Add potatoes and cook just until tender, about 20 min. Add remaining ingredients, heat through and check seasonings.
This Potpie is synonymous with Marshall Field’s. It is, in fact, Mrs. Hering’s Chicken Potpie, which was made famous in 1890 when a Marshall Field’s clerk heard customers talking about lunch and offered them the homemade chicken potpie she brought for her own lunch. She set up a table, served her pie, and started a tradition, according to the Marshall Field’s Cookbook by Stephen Siegelman and Marshall Fields.
Chicken and broth: 1 3 1/2 lb. frying chicken 1 carrot 1 celery stalk 1 sm.onion, halved 2 t. salt
Directions: Combine chicken, carrot, celery, onion, and salt in large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer 45 minutes. Transfer chicken to a plate and allow to cool.
Increase the heat to high and bring broth to a boil for 20 min. to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. When cool enough to handle, pull the chicken meat from the bones and shred into bite-sized pieces.
The dough: 1 1/2 c. flour 1/2 t. salt 1/2 c. cold unsalted butter, diced 1/4 c. vegetable shortening, chilled 3 to 4 T. ice water
Combine flour, salt, and butter in bowl to combine. Add the shortening and combine until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 2 1/2 to 3 T. of ice water. Stir and then press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together. Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for 30 min. or up to 2 days before rolling.
The filling: 6 T. unsalted butter 1 lg. onion, diced (about 1 1/4 c.) 3 carrots, sliced thinly on the bias 3 celery stalks, sliced thinly on the bias 1/2 c. flour 1 1/2 c. milk 1 t. chopped fresh thyme 1/4 c. dry sherry 3/4 c. frozen green peas, thawed 2 T. minced fresh parsley 1 t. salt 1/2 t. freshly ground black pepper 1 egg beaten with 1 T. water
Preheat oven to 400 degrees F.
Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, stirring occasionally, for 10 min. until the onion is soft and translucent.
Add flour and cook, stirring, for 1 min.
Slowly whisk in the milk and 2 1/2 c. of the broth. Decrease heat to low and simmer, stirring often, for 10 min.
Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.
Make the pies: Divide the warm filling among six 10-to-12-oz potpie tins or individual ramekins.
Place the dough on a floured surface and roll out to 1/4″ thick. Cut into 6 rounds about 1″ larger than the dish circumference. Lay a dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut a 1″ slit in the top of each pie. Brush tops of pies with egg wash. Line a baking sheet with cooking parchment.
Place pies on the baking sheet and bake 25 min., until pastry is golden and filling is bubbling. Serve hot.
My uncle Bruce’s big, meaty, delicious barszcz czerwony truly has that old-world cachet and will wonderfully impress guests. This recipe is sized for a party. (P.S. Also known as borscht, bortsch, borstch, borshtch, borsh, borshch, Ukrainian борщ)
Bruce Z’s Polish Red Borscht (BARSZCZ CZERWONY)
10 lbs. boneless chuck roast, cut into 3″ squares
2 beef soup bones
Butter or olive oil
8 lg. carrots, sliced into 1/2“ rounds
8 lg. turnips, sliced into nice size strips Continue reading →
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
This is a classy, rich, amazing dish. It’s an heirloom, for it was handed down to me from my Polish mom from her mom. But it is one of those, “they never used a recipe,” recipe. That means it was assumed you had seen how it was made before, tasted it, knew what you were doing and, certainly, made it slightly differently each time. (And you serve it on top of mashed potatoes or wide egg noodles.)
This “unwritten” recipe for Oxtail Stew is really just the “bones” of the dish, the basic instruction. The cook uses it as a start, then simply tastes and adjusts as he goes along. So feel free to take this instruction, and note of some of my italic adjustments I made today when preparing this stew; then make your own. ~But know, the next time you, or I, make it, it will be different!
Anyway, I introduced this Stew to my hubby when we were dating, and swear, that introduction led to the 20 years of marital bliss we celebrate today!
2 lbs. oxtails, cut in 1½” lengths
flour for dredging1 med. onion, sliced
1 can condensed beef broth Continue reading →
Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili. This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.
Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste Continue reading →
This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer. Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste Continue reading →
This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: http://www.chilicookoff.com/Winner/wc_1977.asp. It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!
International Chili Society Prize Winning Chili
2 med. onions, finely chopped
1 green pepper, finely chopped Continue reading →
The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso. There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.
Tigua Indian Reservation Restaurant Hot Chili
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder Continue reading →