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April 28, 2007

Phos Stew

Yay! Another drool-inducing recipe from Phos! ...

"Seems odd to be discussing stew as the weather becomes warmer but it is one of my favorite dishes for any season.

Stewing may be done in the oven, but I think the burner is more efficient so I prefer to use the top of the stove. This is a very flexible dish. It is another that is great for leftovers and can be all vegetarian, beef, chicken - just about anything that would benefit from slow cooking."

Beef Stew
2 Sticks of celery
2 Medium Carrots
1 Small Onion
1 Lb Beef Stew Meat
1 Can New Potatoes
2 Tbs Pearl Barley
1 Qt Beef broth
1 clove of garlic crushed slightly
1 Tbs Olive Oil

Rough chop 3 stks of celery (including the green leaves), carrots, and onion. Toss in bottom of 4-6 quart pan, add garlic and oil - bring heat to low. Sweat the veggies until the onion goes translucent, then add the barley and meat. Add a dash of salt and pepper . Pour in the beef broth and the new potatoes and bring pot to simmer (about 180F). Allow to simmer for two hours or until meat is soft.

As with all cooking keep an eye on the pot, I like the vegetables with a bit of a crunch so like to pull the stew prior to them getting too soft.

I don’t generally use a lot of thickener, but if you wish you can put a tablespoon of whole wheat flour and 2 tablespoons of water in a small covered container and shake until they are thoroughly mixed (unless you enjoy raw flour dumplings in your stew!). Add the flour/water mixture and bring the pot to a boil, stirring to blend the flour. Allow stew pot to cool a bit before serving, this will allow the meat to reabsorb some of the liquid that cooked out.

EC's Oriental B-B-Q Sauce

My stepmother was Chinese, born and raised in China. I practically grew up on her Oriental B-B-Q sauce, lavished generously over spareribs (either roasted or grilled). Alas I never did get her recipe, but over the years I've devised this close mock-up:


1/4 cup Catsup
1/4 to 1/2 cup Hoisin Sauce (storebought, amount according to taste)
1/4 cup Bourbon
2 Tablespoons Sugar
1/2 to 1 Teaspoon Sea Salt
Fresh Ground Black Pepper (to taste)

Although I use this sauce on pork spareribs, it is really very good on just about any grilled or roasted meat that you want to lend an oriental B-B-Q flavor to (probably even just veggies too, although I've not tried it myself). Simply prep the meat in your favorite manner, before cooking. Then place in a plastic bag or large glass container. Pour this sauce over all, using a brush or your hands to massage into the meat making sure to get it into every nook and cranny. Seal the bag, or cover the dish in plastic wrap, and refrigerate overnight, or at least 8 hours. If possible during this time, either shake the bag a bit or uncover the dish and re-rub/distribute the sauce. The next day, roast or grill the meat in your favorite way.

Note: I've become accustomed to using sea salt and fresh ground pepper (they do add so much more flavor), but of course regular table salt and pepper can also be used.

April 3, 2007

Katy's Kartoffelsuppe mit Wienerwürstchen

This German Potato Soup with Sausage recipe comes to us from Katy, and she's offered it both in English and German, as well as offering both carnivore and vegetarian preparations! Thank You Katy!

"This is one of my favorite dishes ever since I can remember. It is particularly good when its cold outside. It is very easy to make as all of it cooks together. It keeps well frozen or refrigerated and can be made low fat if one leaves the butter out and uses low fat or fat free sour cream.

This recipe is also good for vegetarians and vegans just leave out (or substitute) the sour cream, butter and hot dogs and use vegetable bouillon for the stock."

For 8 portions:
1 tablespoon sour cream
1 tablespoon marjoram
1 tablespoon of butter (if desired - leave out for low fat recipe)
4 chicken and beef bouillons, or 8 vegetable bouillons
8 Wiener (hot dogs or vegetarian sausages)

peel and dice...
12 medium potatoes,
1 carrot
1 stick of celery
1 onion

Add all to a large pot and fill with water until everything is covered. Add 4 bouillons of chicken and beef (or 8 vegetable bouillons for the vegetarians) and cook until all is very soft (30 -45 min depending on the potatoes). Mash or blend the mixture (be sure to keep add the fluid if you blend it) place back into the pot add sour cream and butter if desired. Add fresh or dried marjoram (about a tablespoon - if fresh make sure it is chopped small but leave some for decoration). Add salt if needed.

Serve with Wiener or Knackwurst (or without, for vegetarians)

Guten Appetit!


"Dies ist eins meiner Lieblingsgerichte solange ich mich daran erinnern kann. Es schmeckt vorallem gut wenn es draussen kalt ist. Es ist sehr einfach zu zubereiten da alles im selben Topf gemacht wird. Es lässt sich gut im Kühlschrank oder Gefriertruhe aufbewaren.

Das Rezept kann sehr einfach auch fettarm zubereitet werden indem man keine Butter dazu fügt und die fettarme Creme Fraiche nutzt. Vegetarier können Gemüse Brühe nutzen und keine Wiener hinzugeben."

Kartoffelsuppe mit Wienerwürstchen

Fuer 8 portionen:
1 grossen löffel creme fraiche
1 löffel majoran
15 g Butter (für das fettarme rezept nicht nutzen)
4 Huehner und Rind Brühwürfel or 8 Gemüse Brühwürfel
8 Wiener (für Vegetarier nicht nutzen)

schälen und würfeln
12 mittel grosse Kartoffeln,
1 Möhre
1 stange Sellerie
1 Zwiebel

Alle Zutaten in eine grossen Topf mit Wasser geben so das alles bedeckt ist. Brühwürfel zufügen und auf mittlere Hitze stellen

kochen lassen bis alles weich ist (so 45 minuten)

alles zerstampfen bis ein Püree ergibt (wenn Mixer genutzt wird sicherstellen das Flüssigkeit mit eingegeben wird)

Die Mischung zurück in den Topf geben und creme fraiche und Butter hinzufügen

frischen (zerhackt) oder getrockneten Majoran darunter rühren

abschmecken wenn nötig Salz hin zufügen

Serviere mit Wiener oder Knackwurscht (oder ohne für Vegetarier)

Guten Appetit!