Rustic Cabbage Soup
1 head green cabbage
2 Spanish onions, thinly sliced
1/2 cup flour
1 Qt. chicken stock
1 tablespoon dill seed
1 bunch dill, finely chopped
Salt and pepper
1 cup heavy cream
2 tablespoons soy sauce
1. Cut the cabbage in half and remove the core. Slice or shred the cabbage into small pieces.
2. In a heavy bottomed saucepot, brown the onions in a little vegetable oil on low heat for about 5 minutes, until golden.
3. Add the cabbage, and stir and cook for another 5 minutes.
4. Add the flour, and stir well, scraping from the sides and bottom.
5. Pour in the chicken stock, stir well and add the dill seed.
6. Let the soup simmer for 20 minutes.
7. Add the chopped dill, heavy cream and the soy sauce. Season with salt and pepper.
8. Serve hot with good bread.
Cassoulet of Lamb
One sure way to keep warm in winter is to eat hearty food, and few dishes are as hearty as cassoulet. Cassoulet is the classic French casserole of white beans, sausage, and duck or lamb, and there are many variations on the theme. Most are made with Confit of duck, but the following recipe is made with braided lamb shank and garlic sausage. Lamb shanks take several hours to braise in the oven, but it’s worth the time.
4 lamb shanks
1/4 lb. bacon lardons
1 link garlic sausage
1 onion, peeled and sliced
2 carrots, diced
1 tablespoon fresh chopped rosemary
1 tablespoon minced garlic
1 Qt. beef, veal or lamb stock (water if no stock available)
Salt and pepper
2 cups cooked Great Northern or Cannellini Beans
1. Preheat oven to 375 degrees Fahrenheit.
2. In a heavy bottomed casserole, brown the bacon until it releases some of the fat.
3. Add the shanks into the casserole, season with half of the rosemary, salt and pepper, and brown for 2 minutes on each side.
4. Add the onions and carrots, remaining rosemary and garlic into the casserole, and brown for 2 minutes.
5. Cover the shanks with the stock, add the sausage into the casserole, and cover tightly. Cook for 3-3 1/2 hours in preheated oven. The shank meat should easily separate from the bone when done.
Short Ribs Braised in Big Elm Stout
4 8-10 Oz Beef short rib
1 oz. Vegetable oil
1 Tablespoon chopped fresh Thyme
1 Spanish onion, pureed finely in a food processor
3 carrots, peeled and sliced into large chunks
1 teaspoon garlic
2 oz. barbecue Sauce
4 oz. tomato paste
2 12 oz. cans Big Elm Stout
1. Preheat the oven to 350.
2. In a heavy bottomed sauce pot, brown the short ribs in the vegetable oil. Season with salt and pepper, and the fresh thyme. Brown on all sides for about 5 minutes.
3. Remove the beef from the pan and set aside
4. Add the pureed onion to the hot pan, stir well
5. Add the carrots and shallots, brown for one minute, then add the garlic
6. Return the beef to the pan, and add the Barbecue sauce, tomato paste and Big Elm.
7. Cover the sauce pot tightly, and cook for 3 hours.
8. Take over the cover, skim off any grease if these is any, and serve over mashed potatoes