Categories
Soup

Simple Minestrone Soup

Minestrone SoupMany kids had chicken noodle soups served to them when they were feeling ill but minestrone soup was the only cure I needed. This recipe is both simple and enjoyable and the flavors are subtle. It encompasses a variety of vegetables and is also a flexible recipe. You can add as many more vegetables or spices even as you’d like to better suit your preferences.

Simple Minestrone Soup

Ingredients

  • 230g beef
  •  2 large carrots
  • 2 potatoes
  • Celery
  • 2 tomatoes
  • 1 cabbage
  • 2 tbsp Tomato Paste
  • White pepper
  • 1 tbsp garlic
  • Ginger
  • Salt

Directions

  1. Over medium heat, boil the meat for approximately 4 minutes. Drain it.
  2. Chop the meat into smaller pieces
  3. Using the ginger, sauté the beef to create flavors
  4. Boil the beef in boiling water for an hour and add white pepper
  5. Chop the remaining vegetables.
  6. Using the tomato paste and garlic, fry the vegetables. Then add it to the boiling pot.
  7. Boil for 45 minutes. Add salt.
  8. Serve in a bowl.
Categories
Featured Recipes Soup

Red’s Cape Cod Clam Chowder

Here’s a great recipe from our friends at the Sea Crest Beach Hotel in Falmouth!

Ingredients

  • 1 pound fresh chopped littleneck clams
  • 2 cups clam juice
  • 1 cup Chablis wine
  • 1 bunch celery diced small
  • 1 large celery root diced small
  • 1 large Vidalia onion diced small
  • 5 cloves garlic sliced thin
  • 4 large Maine potatoes diced ¼” by ¼”
  • 1 pound Portuguese chorizo diced small
  • 1/2 3 apple smoked bacon diced small
  • 1 bunch fresh thyme
  • 4 fresh laurel leaves (bay leaves not dry)
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup unsalted butter
  • 2 quarts extra heavy cream
  • Tabasco to taste

Directions

You will need a heavy gauge pot with a thick bottom. Begin by sautéing the bacon, chorizo, onions, celery and garlic together with the butter. Take the thyme and fresh bay leaves and wrap them with cheesecloth (this is a called a bouquet garni.) Add the bouquet garni and cook until bacon and sausage have been rendered down and the vegetables are translucent and tender. Add the flour andnd continue to sauté until flour is completely incorporated in the fat of the pan. Add wine, clam juice and potatoes and cook on low heat for about 30 minutes. The potatoes should be tender and the liquid reduced by half. Add the cream, salt, pepper, Tabasco and chopped clams. Cook for another 20 minutes on low heat.

Check seasoning and serve with a few littlenecks lightly steamed in the shell, some toasted bread and a nice chilled glass of a buttery Chablis or Chardonnay. Enjoy!

Categories
Boston Restaurants Featured Recipes Soup

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Blast’s editor fell in love with Falmouth’s Sea Crest Beach Hotel last fall with its breathtaking ocean views and authentically-done renovation/restoration job.

Another thing you may enjoy about Seacrest is the dining — and the drinking! Or how about a little bit of both?

Here is a recipe for Wellfleet Oyster and Spring Gazpacho “Shooters” from Red’s restaurant at the hotel.

Red’s Signature Wellfleet Oyster and Spring Gazpacho “Shooters”

Ingredients

  • 1 dozen fresh shucked Wellfleet oysters
  • 1/4 bottle Grey Goose Vodka
  • 3 vine ripe tomatoes
  • 1 seedless cucumber
  • 1/4 red onion
  • ½ red bell pepper
  • 1/2 small jalapeño
  • 4 sprigs cilantro
  • 2 limes
  • Aged sherry vinegar (to taste)
  • Sea salt
  • Fresh cracked pepper
  • Old bay seasoning
  • Celery sprouts

Directions

  • Begin by shucking the oysters.
  • Place oyster meat and oyster liquor in a small container, reserve.
  • In a blender, add all the vegetables and juice of the limes, and puree until smooth.
  • Check the seasoning adding salt and pepper, then add the cilantro leaves and vodka.
  • Continue to puree until smooth.
  • Take your shot glasses and lightly rub a lime on the rim of the shot glass.
  • Dip the rim in the old bay seasoning.
  • Drop one oyster in each glass and pour the gazpacho over the oyster.
  • Garnish the top with a couple sprigs of celery sprouts. Enjoy.
Categories
Appetizers Boston Restaurants Featured Recipes Soup

Smoked Cod and Lobster Chowder

For the sixth consecutive year, Chef Paul O’Connell of Chez Henri in Cambridge, will be headed to the Super Bowl to participate in a culinary competition. He and Patriots legend Gino Cappalletti will be part of an event called The Taste of the NFL, which will be held February 6 just outside of  Cowboys Stadium during halftime.

The competition pits chefs and football players from NFL cities against each other in a dual for sponsor donations to food pantries across the U.S.

Here is the recipe O’Connell and Cappalletti will be going to battle with:

Smoked Cod and Lobster Chowder

Ingredients

  • 3 lbs. smoked cod (available at Whole Foods)
  • 1 lb. cooked lobster meat
  • 1 lb. unsalted butter
  • 2 cups. onion, minced
  • 2 cups  leek, 1/4″ diced
  • 2 ea. bay leaf
  • 2 tsp. fresh thyme
  • 6 cups Yukon Gold potatoes, peeled and 1/2″ diced
  • 1 cup dry white wine
  • 5 cups fish fume’ (or, substitute bottled clam juice)
  • 5 cups heavy cream
  • Salt and pepper, to taste
  • Curly parsley, stemmed and chopped

Cooking Instructions

  1. Soak the smoked cod in a bowl of cold water for one hour.
  2. Cut cod and lobster meat into 1/2-inch pieces.
  3. Melt butter in a saucepan over medium heat.
  4. Add onions, leeks, herbs and potatoes. Cook until onions are soft,
    stirring often so mixture does not brown.
  5. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
  6. Add the fish fume/clam juice, then the smoked cod, and simmer until the cod is fork-tender.
  7. Add the lobster pieces at the very end, and season the chowder with salt and pepper.
  8. Ladle into 8 pre-warmed bowls and garnish with parsley if desired.