Moo's Cream of Broccoli Soup

When Moo sent this recipe to me years ago, she wrote: "This is my Cream of Broccoli soup we had for Easter, and it is delicious. You could easily substitute zucchini or another vegetable." She didn't call it a palate pleaser, but I will. You can serve this soup hot or cold.

1 bunch broccoli
1 stalk celery, finely sliced
1 small onion, finely sliced
3 cups chicken broth (or vegetable broth for vegans)
Dry mustard
Salt and pepper to taste
1 cup sour cream (or a non-dairy substitute)
Sour cream and fresh chives, finely chopped for garnish

Combine in a sauce pan broccoli, washed and trimmed, celery, and onion. Add broth and bring to a boil. Simmer for 15 minutes or until the vegetables are just tender. Pour into blender, add a pinch of dry mustard and salt and pepper to taste. Cover and blend until smooth (or a little less if you like more texture). Stir in sour cream (or substitute). If soup is to be served cold, add a dollop of sour cream on top and sprinkle with fresh chives. If you want to serve the soup hot, mix 3 T of olive oil with 3 T flour over low heat to make a roux. Add to the soup...it really adds to the flavor.

Moo's Winter Melon and Chicken Soup

This is a very light, savory Chinese soup. Moo made this often during the winter (after all it's made with winter melon). If you don't know, a winter melon looks a little like a watermelon from the outside. The flesh is a light green and cannot be eaten raw. I like to call this Chinese penicillin. It's light like chicken noodle with the winter melon providing an interesting texture. This is a palate pleaser.

6 cups chicken stock
1 lb. winter melon, cut into bite-size chunks
6 fresh shitake mushrooms, sliced
1 medium size knob of fresh ginger, minced
1 chicken breast, raw
1 clove garlic, crushed
1 tsp. sherry
1 tsp. sugar
2 tsp. soy sauce, low sodium is best
1/2 tsp. sea salt
2 tsp. olive oil

Cut flesh away from rind of winter melon. Cut flesh into chunks. Remove stems from mushrooms and slice caps. Bone raw chicken breast and cut into bite-size pieces. Mix chicken, garlic, sherry, sugar and 1/2 tsp. of the soy sauce. Let stand for 15 minutes. Mix salt, 1 1/2 tsp. of soy sauce, olive oil. Set aside. Heat stock to boiling, add melon, mushrooms and ginger and simmer for 20 minutes. Add chicken marinade mixture. Stir well. Add salt/soy/oil mixture. Cook until the chicken is tender.

Moo's Piquant Lemon Potatoes

Get everyone to love vegetables. This recipe is guaranteed to do it. Palate pleasing vegetables every time.

2 pounds red potatoes
1/2 cup butter
1/2 cup sugar
1 T lemon juice
1 1/2 T fresh basil, finely chopped
Grated rind of 1 lemon

Peel potatoes and slice thickly. Parboil potatoes in lightly salted water for 5-10 minutes. Potatoes should still be slightly uncooked and firm. Drain. While potatoes are cooking, combine butter, sugar, lemon juice and basil. Heat slowly, stirring until butter is melted and resulting in a a bubbly syrup. Add drained potatoes to syrup and cook over low heat for 10-15 minutes, until potatoes are richly glazed. Spoon syrup over potatoes often during the cooking period. Serve with a sprinkle of lemon rind. This recipe works equally well with green beans, peas, asparagus, beets or broccoli.

Kendra's Venison Bourguignon

Wow, I love this dish. It started as a beef recipe but venison is much healthier. And I happen to be a fan of game. This recipe serves four.

2 pounds venison, cut into bite-size cubes
5 medium onions, peeled and sliced
3 T olive oil
1 1/2 T flour
Big pinch marjoram
Big pinch dried thyme
Salt and pepper to taste
1 bottle red wine, burgundy or zinfandel works well
1 large can or box of condensed beef broth, I use organic and you could easily substitute with vegetable or mushroom broth
3/4 pound fresh mushrooms, sliced

Peel and slice onions, set aside for a moment. Cube venison and set aside. Heat a large, heavy skillet and add 2 T olive oil. Saute onions until browned. Remove them from skillet and set them aside. Now add 1 T olive oil to your still hot skillet then add the venison. Once they are brown on all sides sprinkle with flour and seasonings. Stir together well then add 1/2 cup broth and 1 cup of red wine. Stir and let simmer. You want the mixture to be just barely bubbling. Now this process is going to take about three (3) hours. And as the liquid begins to cook away you keep adding more in the same proportions (1/2 cup broth to 1 cup of wine). You want the liquid to almost cover the meat at all times, so check regularly. And give a little stir every time you add more liquid. When the bottle of wine is used up, you've added enough liquid. DON'T COVER DURING THIS PROCESS. You want the liquid to evaporate and leave the flavors behind.

At the end of about three hours you reintroduce the browned onions and the mushrooms. Stir well and simmer very low for about 45 minutes more. The dish will look very dark and thick at the end. You can set aside now, even refrigerate overnight. In fact I think it's better made ahead. When serving, first warm it up. If you think it's too thick you can always add a little broth and wine to thin. It should be bubbling when you are ready to serve. Prepare noodles or rice. Mound onto dinner plate and cover with the venison.

Moo's Colcannon

Okay Bruce, this one is for you! I know you love it. If you don't know what colcannon is...it's an Irish favorite with mashed potatoes and cabbage. It certainly qualifies as vegetarian, but you can make it vegan by using soy milk and a non-dairy butter like Earth Balance or Smart Balance.

1-1/2 cups water
3/4 pounds cabbage, cored and shredded
1/2 tsp salt
1-1/2 pound boiling potatoes, scrubbed
1-1/4 cups milk, scalded
1 T onion, minced
cayenne pepper, salt and pepper to taste
In a saucepan, combine water, cabbage and salt. Bring the water to a boil over moderately high heat and cook the cabbage, stirring until the liquid is evaporated. Remove from heat and cover pan loosely.

In a large saucepan, combine potatoes with enough cold water to cover by 2 inches. Bring to a boil and simmer until tender. Drain and shake dry over high heat for a few seconds. Cool. Peel the potatoes and puree while warm. Beat in scaled milk, cabbage, onion, salt and peppers to taste. Heat over low heat, adding more milk, if necessary, to achieve the desired consistency. Heat until hot. Mound into a warm serving dish. Make a depression in center and add 1/2 stick softened butter. Let begin to melt and serve hot.

Moo's Chicken Ginger Coriander Soup

8 cups chicken stock
6 slices fresh ginger
5 stalks fresh lemon grass
1 bunch coriander
Fresh, raw dark meat of chicken (legs and thighs)
Fresh spinach, chopped
Japanese Udon noodles or Chinese noodles
Fresh mushrooms
Salt and fresh ground pepper to taste

Suggested garnishes: scallions, chopped tofu, chopped hard-boiled eggs, coriander leaves, lime slices, fresh bean sprouts

To chicken stock, add ginger, lemon grass and coriander. Bring to a boil, then simmer for 30 minutes in order for flavors to merge. Remove ginger, lemon grass and coriander. Add chicken (still on bones) to the flavored broth. Once cooked, remove chicken. Cool enough to debone and chop into bite-size pieces. Now prepare soup: To flavored broth, add chopped chicken, fresh spinach, noodles and mushrooms. Simmer until noodles and vegetables are tender. Salt and pepper to taste. Prepare separate bowls for garnishes. Serve soup and invite diners to garnish soup to their taste.

Moo's Three-Mushroom Soup

This can easily be turned into a vegan soup by using mushroom or vegetable broth in place of chicken. Olive oil or a non-dairy butter can replace the butter. Omit the sherry and sour cream. I've also taken to playing with the original recipe. I sometimes add fresh ginger, finely chopped, and cilantro, chopped. This is my all-time favorite palate pleaser soup.

4 cups chicken broth
1 large leek (white part only), coarsely chopped
1 shallot, coarsely chopped
1 can (15 oz.) straw mushrooms
2 oz. dried Polish mushrooms
½ pound fresh mushrooms, sliced
6 T butter
3 T flour
¼ cup sherry or white wine
½ t. salt or to taste
Lots of freshly ground pepper
¼ cup sour cream
Chives or coriander for garnish

Soak dry mushrooms in warm water until pliable (about 1 hour). Cut mushrooms into ½” pieces. Discard stems and woody pieces. Heat butter in saucepan. Sauté mushrooms, shallot and leek until soft but not brown. Stir in flour and gradually add hot broth, stiring continuously. Cover and simmer for 10 minutes. Add wine, salt and pepper. Stir in sour cream just before serving. Add garnish.

Shrimp Bisque a la Dovell

Hot or cold, this soup kicks. It's one of my brother's favorite palate pleasers.

1 pound cooked shrimp
1 small carrot, diced
1 small onion, diced
2 T butter
Pinch of thyme
¼ cup brandy
½ cup sherry
1 cup chicken broth
2 cans frozen shrimp bisque

In a saucepan, sauté carrot and onion in butter. Add a little thyme. When golden brown, add shrimp and cook for another 5 minutes. Add brandy and flame. When the fire is out, set aside. Thaw frozen shrimp bisque in a large saucepan, and add sherry and chicken broth. Put thawed bisque mixture in blender along with 1 cup sour cream and a little red food coloring. The soup should be a light pink. Put the cooled shrimp mixture in the food processor. Combine the two mixtures and serve hot or cold.

Niki's Chili

While this is my sister's favorite chili recipe, she gave it to Moo who would make it a palate pleaser for Daddy and me by using venison. Also Niki says the quality of the chili powder makes all the difference...this is, after all, chili!

2 pounds ground sirloin (or chopped into bite-size pieces--cook's choice)
2 T olive oil
1/4 cup onion flakes
1 can kidney beans, drained
1 14 oz can chopped tomatoes
1/4 cup yellow mustard
Slightly less than 1 cup catsup
3 T Worcestershire sauce
1 1/2 T chili powder
Mesquite seasoned salt, to taste
Steak seasoning, to taste

Cook meat in large skillet with olive oil. As meat begins to cook, add onion, mustard, Worcestershire sauce, catsup and chili powder. Mix thoroughly. Add can of beans and tomatoes. Add mesquite salt and steak seasoning to taste. Simmer for half an hour and until thickened a bit. Best made ahead to allow flavors to mingle and merge.

Dovell's Tomato Dumplings

This is real comfort food. It's also something my grandmother used to make for my father. She gave the recipe to Moo and when Moo wanted to please us with something special, she'd make tomato dumplings. As an aside, Moo used to can her own tomatoes, which made for very flavorful tomatoes all year long. This is best served as a winter dish, so good canned tomatoes made this a real palate pleaser.

Dumplings:
2/3 cup flour
¼ t. baking powder
1 egg
Water

Tomatoes:
1 quart tomatoes
½ cup sugar
1 heaping T butter
Salt & pepper to taste

Mix dumpling ingredients to make a batter. Set aside. In a pot or large saucepan, mix tomatoes, sugar, butter, salt and pepper. Bring to a boil. To make dumplings, drop batter in boiling tomatoes one teaspoon full at a time. Cover and simmer for 10 minutes.

Moo's Original Black Bean Soup

Moo had several dishes that she worked on, revised and continued to perfect across the years. Black Bean Soup was one of them. This was her original recipe. It's good and hearty as Black Bean Soup should be. In days and weeks ahead, I'll share some of her variations on the Black Bean theme.

1 ¾ cups dry black turtle beans
2 quarts water
2 ozs. pork, diced
2 ozs. veal, diced
½ small yellow onion
1 bay leaf
1 clove garlic, crushed
½ tsp. fresh basil, finely clopped
1 stalk celery, finely chopped
1 quart beef consommé
Salt and pepper to taste
½ cup cooked ham, finely chopped (topping)
Coriander and sour cream for topping

Rinse beans, drain thoroughly and put in a 3-quart stock pot. Add about half the water and soak beans overnight. Next day, in the same pot, bring beans and water to boil. Cover pot, reduce heat to simmer and cook about 1 ¾ hours (until tender).

In a separate saucepan, combine pork, veal, onion, bay leaf, garlic, basil, celery and remaining water. Bring to boil, cover, reduce heat and simmer for about an hour (until tender). Check water level from time to time. If it evaporates and meat is above the water level, add more water to keep meat covered.

Strain the fully cooked and tender beans, taking care to reserve the cooking water. Pour beans into food processor along with about 1/3 cup of the cooking water and puree. Turn the pureed beans into a large saucepan, and add beef consommé, salt and pepper. Bring to a boil, reduce heat and simmer (uncovered) for about an hour. Strain beans then return to the saucepan.

Once fully tender, drain meat combination, and remove bay leaf. Pour into food processor along with 1/3 cup of the reserved cooking water. Puree and turn into bean mixture.
Bring the combined soup ingredients to a boil. If you feel the consistency is too thick, gradually add some of the reserved cooking water. You can add more salt and pepper to taste. Serve hot, and garnish with a dollop of sour cream, ham and a little coriander.