Tag Archives: wine

Big Bowl of Luscious

We’re expecting 2-5 inches of snow this evening.  What better than to make something warm, comforting and downright luscious; homemade Black Bean Soup.  Typically, the approach is to add savory ingredients, and a little heat.  The solution to this is garlic, wine, spices and peppers in varying amounts.  I seriously recommend using dried beans, rather than canned for two reasons:  1) Canned beans can’t absorb the subtlety of spices and peppers like dried beans over low heat and time and 2) It’s all about texture.  You want a combination of cooked savory beans and bean puree that creates a mouthful of yum.

The heat in this soup is accomplished two ways; canned and pureed chipotles and fresh jalapenos.  Chipotles are intense, so a little goes a long way.  I use a moderate amount with the option for guests to add additional puree if they are so inclined. Every time you consider ingredients, you increase the yum factor.  So for example, homemade chicken stock to canned, Mexican oregano to Italian or Greek.  You might not think it makes a difference, but it does.  Also your garnishes add flavor in an astonishing way.  Quick pickled red onions, avocado, sour cream or Mexican crema and of course fresh cilantro.  This combination of flavors and textures are sure to create a soup of extraordinary depth and flavor.

INGREDIENTS:

  • 1 small (7-ounce) can of chipotle chilies in adobo
  • 2 tablespoons olive oil
  • 3 carrots, peeled and chopped
  • 2 medium yellow onions, peeled and chopped
  • 4 garlic cloves, minced
  • 1 cup red wine (I use Shiraz or Cabernet)
  • 1 pound of dry black beans, soaked overnight (I like Valentine or Black Turtle)*
  • 2 quarts chicken stock, homemade if possible
  • 2 teaspoons Mexican oregano
  • 2 teaspoons Epazote (I find mine at Penzey’s)
  • 2 bay leaves
  • 1 tablespoon of Kosher salt
  • 1 teaspoon freshly ground black pepper
  • Red wine vinegar, to taste

FOR THE PICKLED ONIONS AND GARNISHES:

  • 1 small red onion, peeled and sliced vertically
  • Kosher salt
  • Juice of 2 limes
  • Sour cream or Mexican crema
  • Whole fresh cilantro leaves
  • Sliced avocado

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DIRECTIONS:

  1.  In a small food processor, puree your can of chipotles until smooth, scape into a container, and set aside.
  2. In a large heavy pot, heat olive oil over medium heat until shimmering.  Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5-8 minutes.
  3. Pour in wine and let simmer until pan is almost dry and vegetables are coated; about 8-10 minutes.  Add jalapenos and cook, stirring, just until softened, about 2 minutes.  Push vegetables out to the edges of the pot and dollop 2 generous teaspoons of chipotle puree in the center.  Let fry for a minute and then stir together with the vegetables.
  4. Add drained beans, stock, oregano and bay leaves.  Stir, bring to a boil, and let boil for 10-15 minutes.  Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny not sludgy.  Continue cooking until beans are just softened and fragrant, 1-2 hours.  Add salt and pepper and keep cooking until beans are soft.
  5. Meanwhile, make the pickled onions.  In a small bowl, combine sliced onions, lime juice and a generous sprinkling of salt.  Let soften at room temperature until crunchy and tart, about 30 minutes.  Drain and rinse with cold water.  Squeeze dry in paper towels and refrigerate until ready to serve.
  6. Adjust the texture of the soup.  Remove 2 cups of beans to a quart Mason jar, and with an immersion blender puree until smooth.  Return bean puree to soup pot.
  7. Adjust seasoning by adding 2 tablespoons red wine vinegar, and additional salt.
  8. Serve in deep soup bowls, garnishing with sour cream, pickled onions, cilantro leaves and sliced avocado.

Serves 6-8 with leftovers

“To feel safe and warm on a cold wet night, all you really need is soup.” — Laurie Colwin

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Short On Stature, Big On Flavor

Ready for slow cooking in the oven

Ready for slow cooking in the oven

I have a confession.  I’m really a vegetable lover.  When it comes to meat, it better be savory and it better be tender!  This recipe meets both requisites with ease.  We are fortunate to have great resources for grass-fed beef in our area, such as Woodbridge Dairy in Byron Center, Michigan.  With beef short ribs there are two different cuts available: English-Cut and Flaken-Style. When I develop recipes, the biggest challenge for me is to measure amounts to duplicate the result.  I have decided that the Paleo approach is a template that each of us decides to what degree we follow.  For example, wine is a beautiful meat tenderizer, the alcohol evaporates during the cooking process; so you will find dry red wine in this recipe.  It is up to you whether or not you adjust for it.  I also don’t use the flour often recommended during the browning process. Instead I used tapioca, which is gluten-free to help thicken the sauce.  I also serve it over mashed cauliflower instead of the typical mashed potatoes, to help keep it in the Paleo realm.  The result was well received.  Please feel free to share your thoughts and/or adjustments for this approach.

Browned short ribs ready for the oven

Browned short ribs ready for the oven

Red Wine Braised Short Ribs:

  • 4 Tbsp olive oil
  • 4-5 lbs grass-fed bone-in English-Cut beef short ribs (about 10-12 pieces)
  • Kosher salt and freshly ground black pepper
  • 2 celery stalks, diced
  • 12 medium sized carrots, cut into 1/2 inch dice
  • 1 cup finely diced shallots
  • 1 head garlic, cloves separated and thinly sliced
  • 4 Tbsp tomato paste
  • 1 tsp Aleppo chili flakes (I use Penseys)
  • 1 cup homemade beef stock
  • 2 cups dry red wine (whatever the cook’s drinking)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1/4 cup Tapioca
  • 1/4 cup fresh parsley, chopped
  • 1 recipe cauliflower mashed potatoes (recipe follows)

Directions:

  1. Preheat oven to 300 F.  Dry short ribs and season liberally with salt and pepper.  Heat a Dutch oven to medium-high.  Add olive oil and brown all sides of beef ribs in a single layer (about 12-15 minutes total). Set a side.  Repeat with the remaining ribs.
  2. Lower heat to medium. Add celery, shallots and carrots to oil and saute for 3-5 minutes, or until shallots are soft.  Add garlic and tomato paste.  Stir to blend, about 2 minutes.  Add Aleppo chili, thyme, bay leaves, stock, wine, and Tapioca.  Bring to a simmer.  Place beef ribs on top of sauce.  Turn to coat.  Place in oven, covered for 3-4 hours; pulling out each hour to turn ribs in their sauce. Cook until fork tender.
  3. Put a dollop of cauliflower mashed potatoes in a shallow bowl.  Top with one or two ribs, sauce and sprinkle with chopped parsley.

Serves 4-6

Cauliflower Mashed Potatoes:

  • 1 head fresh cauliflower, cut into flowerettes; placed in pot with water to cover and 1 tsp salt. Bring water to boil and cook for 15 minutes
  • 1/4 cup ghee
  • salt and freshly ground pepper to taste
  1. Drain cauliflower and add it to the bowl in a food processor with ghee, salt and pepper.  Process until smooth.
Savory and tender

Savory and tender

“Food in the end, in our own tradition is something holy. It’s about sharing,

it’s about honesty, it’s about identity.”  —Louise Fresco