CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
As beautiful as a Connestee Falls winter can be, a respite from the chilly Appalachian winds is a welcome treat. There’s no better way to beat the cold, than with delicious soups to fill one’s belly and warm one’s heart.
This month we feature two different remedies for warding off that chill of winter.
Those looking for a more meaty rich stew, Mary Januszewski’s Beef Burgundy will satisfy your cravings.
3 lb. cubed sirloin
½ c. flour
1 tsp. salt
¼ tsp. pepper
3 Tbsp. olive oil
6 Tbsp. butter
½ tsp. thyme
3 slices cooked bacon
12 pearl onions and 12 mushroom caps
1 medium onion, sliced
¾ c. grated carrot
½ tsp. garlic powder
3 c. Burgundy
3 c. consommé
2 Tbsp. parsley
1 bay leaf
1 tsp. sugar
After coating meat with flour, brown meat in oil, butter, salt and pepper. Put in
Dutch oven. Brown sliced onion and grated carrot in original pan. Add garlic powder; stir
and transfer to meat. Snip bacon into bite-sized pieces, and add spices, wine, consommé
and sugar and mix well. Cover and cook at 350° for 2 hours (may also be done in crockpot).
Check meat for tenderness. Before serving, add pearl onions and mushroom caps.
Our next recipe highlights vegetables with a lighter touch, but this soup is just as delicious as any you’ll likely taste: Eleanor Ande’s Pistou Soup.
2 c. carrots, sliced
2 c. potatoes, sliced
2 c. onions, sliced
12 c. water
4 tsp. Salt
¼ tsp. pepper
1 lb. zucchini, trimmed and sliced
1 c. macaroni twists, uncooked
1 slice fresh bread, crumbled
½ lb. cut green beans
1 (16oz.) can red kidney beans
1 (16oz.) can white kidney beans
¼ c. tomato paste
2 cloves garlic, crushed
⅓ c. romano cheese, grated
4 tsp. basil
⅓ c. olive oil
In a kettle, combine carrots, potatoes, onions, salt, pepper and water. Bring to a boil; reduce heat, cover and simmer, stirring several times, for one hour. Add zucchini, green beans, macaroni and crumbled bread. Stir to blend in bread. Cover kettle and simmer 15 minutes. Add canned beans and simmer 10 minutes.
Just before serving, in medium-sized bowl, combine tomato paste, cheese, garlic and basil. Drizzle in oil in a slow, steady stream until combined. Add 1 cup of the hot soup to this mixture, then gradually stir mixture into the soup. Heat thoroughly. Serves 8.
Enjoy and stay warm with these great soup recipes. Finish the meal with a dessert from a previous Connestee Cooks and stay tuned to the Reflections Blog for more Connestee Cooks posts.