The Literate Chef

Carrot-Ginger Soup, St. Peter’s Abbey, Salzburg

In Recipes, Soups, Thanksgiving on November 29, 2014 at 3:02 PM

Carrot-Ginger Soup Stiftskeller St. Peter

Carrot-Ginger Soup at Stiftskeller St. Peter

(Preparation and cooking time, about 2 hours; makes 2 quarts)

Last month, traveling with friends up the Danube River on a Viking River Cruise we had some great meals in the different cities and towns that were on the tour. One such meal was at St. Peter Stiftskeller, the restaurant of St. Peter’s Abbey, a Benedictine monastery in the heart of Salzburg, Austria.

Stiftskeller St. Pter

Stiftskeller St. Peter

The restaurant bills itself as the oldest one in Europe, having served travelers for more that 1200 years. The décor was just what you would expect, cozy and inviting. It was, in all, a serendipitous discovery, the service was impeccable and the food was outstanding. If you go to Salzburg, do not miss it.

Europe's Oldest Resturant

Europe’s Oldest Restaurant

The weather that day was rainy and chilly and the first course, a bowl of outstanding carrot-ginger soup was the perfect antidote. Our waiter was kind enough to inform us of the main ingredients, but would not share the proportions or and other directions. We served this soup as a first course on Thanksgiving this year, having re-constructed it by trial and error. I think this very closely matches St. Peter’s Stiftskeller Carrot-Ginger Soup. Gut Essen!

Ingredients:

2 lbs. of carrots, peeled and sliced into ½ inch disks
1 bulb of fennel (anise) trimmed, halved and quartered
2 quarts of vegetable stock
3 Tbsps. of caramelized ginger*
•  3 Tbsps. unsalted butter
• A 3-inch piece of fresh ginger, peeled and chopped fine in a mini food processor.
8 oz. of Crème Fraîche

Procedure:

1. Place the carrots and fennel in a 5-quart pot and cover with water. Bring to a boil; cook on high until carrots are fork tender.
2. Transfer the carrots and fennel to a food processor in batches, pulse until finely chopped. Dump the water from the pot and return the chopped carrots and fennel to the pot.
3. Add the vegetable stock and bring to a boil. Cook until reduced by about ¼, approximately 30 minutes.
4. With a large slotted spoon, transfer the solids, in batches, to a blender, add a few scoops of the stock and puree until smooth.
5. Add the caramelized ginger and puree again.
6. Return the pureed vegetables to the stock, whisk well and bring to a boil on low heat.
7. Whisk in the crème fraîche and heat thoroughly.
8. Serve hot, or let cool and refrigerate overnight.

For the caramelized ginger:

1. Melt 3 Tbsps. of unsalted butter in a non-stick skillet.
2. Add 3 Tbsps. of chopped ginger and cook on medium heat until well caramelized.

With Thanksgiving but a Week Away…

In General Articles on November 24, 2014 at 3:56 PM

The Literate Chef:

Here’s a post that we did for Thanksgiving two years ago. The menu will be repeated this year, with one substitution, http://theliteratechef.com/2014/11/15/crispy-brussels-sprouts-glazed-with-pomegranate-molasses-hazelnuts/. If you are a last minute planner, hopefully some of these suggestions might appeal to you and be on your table as well. Happy Thanksgiving to all of our subscribers and friends.

Originally posted on The Literate Chef:

…if, you are still planning your Thanksgiving menu, perhaps we can be of assistance. Last year we posted our traditional family Thanksgiving recipes; here we link them in this update, which we hope that you will find helpful.

Ready and Waiting for the Carving Knife

This year, as our long-time close friends, Marge & Dan, as well as their 3 children and their families will be joining us, we will have 22 at table. Accordingly, we will be doubling up on the Roast Stuffed Turkey with Dorothea’s Italian Sausageand Mushroom Stuffing, and tripling up on the sides of Fresh Cranberry Sauce, Bourbon Sweet Potatoes and Brussel Sprouts Roasted with Hazelnuts.

Fresh Cranberry Sauce

Roasted Brussel sprouts with Hazelnuts

In addition to sharing this special meal with special friends, we will enjoy the added bonus of a double quantity of Turkey Soup after the feast is but…

View original 17 more words

Da’s Famous, Flame-O Chili (Five Alarm)

In Meat, Recipes on November 16, 2014 at 3:44 PM

Da’s Famous, Flame-O Chili (Five Alarm)

Da’s Famous, Flame-O Chili (Five Alarm)

(Preparation Time – Active 1 hour; Total – 3 hours – Makes about 6 quarts)

I’ve been perfecting this chili over the past 45 or so years, in an attempt to replicate the one served at the long-defunct Alamo Chili House on West 44th Street in Midtown Manhattan. Several friends and I used to visit the “Alamo” for the perfect hangover remedy, back in the days of youthful imbibing. A bowl of their famous chili and a bottle of Dos Equis, and we were ready to go back to work and get through the afternoon, relatively unscathed by the vestiges of our hangovers.

This is a seriously hot chili. The meat to bean ration is about 3:1, so adding more beans and reducing the number of jalapeños and/or dried spices, may make it more palatable to those who can’t take the heat. The addition of sour cream and/or shredded cheddar cheese with each serving, will also help tone down the heat factor.

This recipe makes about 6 quarts of Chili. It will easily serve 8 people and leave 2 quarts, which can be individually frozen for those coming cold winter days and nights.

Ingredients:

1/4-cup canola oil
5 – 6 pounds ground chuck
2 large or 3 medium yellow onions, chopped coarsely
10 cloves of garlic, chopped coarsely
2 bottles of beer

Dry Spice Mix Of:

7 Tbsps. Chili Powder
4 Tbsps. Ground Cumin
4 Tbsps. Hot Hungarian Paprika
3 Tbsps. Whole Cumin Seeds
1 Tbsp. Cayenne Pepper
½ Tbsp. Dried Oregano

2 28 oz. cans whole tomatoes, chopped and with liquid
3 Jalapeño peppers, chopped coarsely
2 Jalapeño peppers sliced
2 19.5 oz. cans of Kidney Beans, drained and rinsed

Procedure:

1. In a large sauté pan, heat canola oil, add meat, break it up and brown it stirring frequently, transfer meat and liquid to an 8 quart pot.
2. Add beer, onions and garlic to the pot, cook 5 minutes.
3. Stir in the dry spice mix.
4. Add tomatoes and jalapeños, and bring to a boil. Reduce heat and simmer 10 minutes, uncovered.
6. Cover and cook on low heat for 90 minutes, stirring occasionally.
7. Add beans and cook 30 minutes more, uncovered.

Serve with your cerveza favorita!

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