Soups and Stews

New Mexican Green Chile Stew

Makes 5 servings Ingredients 1 cup dry white beans, soaked in water overnight 1 3/4 lb pork shoulder, cut into large dice 1 quart chicken stock 12 oz Anaheim peppers 2 tablespoons vegetable oil 1 1/2 cups small-dice onion 2 tablespoon minced garlic 3 cups medium-dice russet potatoes 1 tablespoon […]

Soups and Stews

Pacific Seafood Chowder

Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you’d like, including clams, mussels, lobster, or cod. Ingredients 3/4 cup dry white wine 1 sachet d’epices, including 1 crushed garlic clove, one […]

Main Dishes

Pasta e Ceci (Pasta & Chickpeas)

Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight. Ingredients 1 lb dried chickpeas (about 2 1/2 […]

Soups and Stews

Posole Poblano Soup

Makes 6 Servings Ingredients 4 poblano chiles 4 teaspoons corn oil 1 ancho chile 10 oz smoked pork, diced (about 2 1/2 cups) Salt to taste Freshly ground black pepper to taste 1 1/4 cups diced onion 2 garlic cloves, minced 1 jalapeno pepper, seeded, minced 3 tablespoons masa harina […]

Chef's Blog, Chef's Notes Plus

Recipes Between the Lines: Deglaze

Deglazing is a fundamental technique used in all styles of cooking because it is our primary means of preserving an ingredient’s flavor. Dry cooking techniques, like sautéing and roasting, rely on the evaporation of moisture from an ingredient to create a flavorful and browned exterior. As the ingredient makes contact […]

Chef's Blog, Chef's Notes Plus

Recipes Between the Lines: Make a Slurry

Slurries are an essential tool for creating perfectly smooth and velvety soups and sauces. But.. what is a slurry? A slurry is a thickener consisting of a pure starch mixed with a cold liquid to form a thin paste or “slurry.” Cornstarch is used most often, but others such as […]

Soups and Stews

Red Pepper Soup with Sumac

Makes 1 1/2 quarts If you can’t find lemon verbena leaves, you can substitute 1 stalk lemongrass cut into 2-inch sticks. It is best to crush the lemongrass sticks with a mallet and tie them into a bundle with kitchen twine so that it is easy to pull them out […]

Soups and Stews

Seafood Gumbo

Makes 8 servings Ingredients 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground white pepper Pinch freshly ground black pepper Pinch cayenne Pinch hot paprika Pinch dried thyme Pinch dried oregano 1 tablespoon canola oil or unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups diced onion 1 1/2 cups diced […]

Chef's Blog

Sensational Soups, No Recipe Required

Soup season has arrived, and this month, we’re going to shake things up a bit, with a formula that will help you create sensational soups all season long—without a recipe.  Keep these three flavor components in mind, and you’ll be able turn any collection of ingredients into a restaurant-worthy soup.  […]

Soups and Stews

Shrimp Bisque

Makes 6 servings Ingredients 13 oz shrimp shells (from about 4 lb shrimp) (see note) 10 tablespoons (1 1/4 sticks) butter 1 1/2 cups minced onion 1 tablespoon minced garlic 1 1/2 teaspoons paprika, plus more as needed 2 tablespoons tomato paste 1/4 cup brandy 1/2 cup all-purpose flour 2 […]

Free Recipes, Soups and Stews

Silky Zucchini Soup

Makes 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]