Oaxan Sopa de Tomate con Albóndigas

"Seasons of My Heart" Cookbook

Today I’m going to share a recipe called Albóndigas, or meatball soup.  Many people are familiar with Albóndigas as a clear broth with a couple of meatballs in it as an appetizer or first course.  This particular soup is more rural in nature, with the broth enriched by the onions and tomato puree.  Many people are are amazed to find that this is “Mexican food”, as it doesn’t have the characteristic emphasis on chiles and heat that most Americans are accustomed to seeing in Mexican food.  This is one of those perfect hearty winter soups that has an abundance of rich and savory flavors.  Make extra, as this soup keeps exceptionally well and will prove to be very popular.

For the meatballs:
1 1/4 pounds ground sirloin
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 cup sunflower or vegetable oil
1 teaspoon mild chili powder
1 teaspoon ground cumin

For the soup:
4 cups beef stock
1 1/2 medium white onions, finely chopped
One large leek, halved lengthwise and thinly sliced
1 tablespoon finely chopped garlic
1 1/2 teaspoons ground black pepper
3 bay leaves
5 cups thick tomato puree
1 1/2 teaspoons salt

1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped garlic chives

In a medium bowl, mix the ground beef with the pepper, salt, cumin and chili powder.  Shape the mixture into tiny meatballs about the size of black cherries.  In a heavy 4 quart stockpot, heat the oil over medium to high heat and brown the meat balls on all sides, for about 2 minutes, in small batches without crowding them.  Remove from the pan and set aside.

If there is extra oil in the stock pot, remove it, leaving about 2 tablespoons.  Fry the onions and leek until they’re soft over medium heat, 4 to 6 minutes.  Add the garlic and season with the pepper and bay leaves.  And the beef broth,  tomato puree, and meatballs.  Lower the heat to a slow simmer, cover, and cook for 1 1/2 hours.  Add the salt, parsley and chives and cook 5 to 10 minutes longer.  Serve with garlic toast.

During the winter months, or cold weather, this is the type of soup that is very easy to make when you’re cooking out of your freezer with ingredients that you have prepared beforehand.  Making beef broth or beef stock is somewhat time consuming, but does not require constant attention and can be made in large batches, saving time later on.  Likewise, making tomato puree from extra tomatoes when your garden is in the height of production gives you a rich, fresh tomato taste in the dead of winter.

Please give this soup a try, and let us know what you think!

I use this as a starting base for experimentation and new directions. This is perfectly delicious, however, just as it is! Lobster, crab or shrimp makes this an excellent seafood chowder. Fresh sausage gives a completely new flavor, especially if it is spicy or smoked. Smoked pork works magic as well. Use your imagination and unique, local ingredients to shape this into a new regional specialty in your area!

Corn and Potato Chowder

Sea Salt, to taste

1 Stalk celery, chopped coarsley

1 Medium carrot, chopped coarsley

1 Sprig fresh parsley, can use dried

1 Bay leaf

5 Black peppercorns

1/4 Lb. salt pork, or smoked pork

3 Medium yellow onions, peeled and diced

3 Cloves garlic, peeled and minced

1 1/2 Lbs. unpeeled red potatoes, cut into 1/2″ cubes.

4 Cups corn kernels- (about 6 ears worth)

3 Cups half and half

Cayenne pepper

Freshly ground black pepper

1 Tbsp.  Chicken base- Better Than Bouillon is a great brand

10 Cups water

In a  large, heavy stockpot (preferably cast iron) heat the water and mix chicken base. Once simmering, add celery, carrots, parsley, bay leaf and peppercorns. Cover and simmer over low heat for 1 1/2 hours, then increase heat to medium until stock is reduced to about 6 cups, about 10-15 minutes. If using seafood, cook in stock base now, only til just tender and remove for later.

Cook salt pork or sausage in separate heavy pan over medium low heat until crisp, about 20 minutes. Remove, drain and slice. Add to stockpot. In same pan, saute onions and garlic until soft and browned.

Add to stockpot along with potatoes and corn. Simmer on medium heat until potatoes are tender, about 10 minutes. Stir in half and half, cayenne and return to simmer. If using seafood, add now and heat through, about 5 minutes. Season to taste with salt and pepper. Ladle into bowls and serve hot.

Please let us know how you like it, and what adaptations you make!

For several years now I have faithfully cooked the French Onion Soup recipe from the Le Cordon Bleu Home Collection cookbook, and as you would expect, the results are fabulous. It does take some time and preparation, but the results are wonderful. If you have any desire to learn even a small part of the French traditional cooking, and the techniques and reasons behind the techniques- get this cookbook!

This time, I didn’t have quite all of the ingredients or the time or maybe the inclination to spend over an hour at the stove. So I started looking for a good but tasty alternative to the hallowed French Onion Soup.

And found it in a Southwestern recipe from the Roaring Fork restaurant in Scottsdale, AZ. The premise of the restaurant is “Upscale Campfire Cooking”. In Scottsdale.

The thing that I like is that most of the cooking is done in cast iron. Wonderful stuff, lasts forever and if seasoned correctly can cook anything. I tried it, with some modifications that I’ll share, along with the original recipe so you can make both and see for yourself which you like best. Both are great, with different flavors and different approaches.

Here goes-

French Onion Soup from Le Cordon Bleu Home Collection cookbook.

3 Tbs unsalted butter

1 small red onion, thinly sliced- Rossa de Milano is perfect here

3 white onions, thinly sliced

1 clove garlic, finely chopped

3 Tbs all purpose flour

3/4 cup white wine

6 cups brown stock- (I used Better Than Bouillon- beef flavor.)

1 bouquet garni- (Leek outer wrapper, bay leaf, sprig of thyme, celery leaves, few stems of fresh parsley tied together)

1 Tbs Sherry

12 thick slices French baguette

1 1/2 cups finely grated Gruyere cheese

Melt the butter in a large heavy bottomed saucepan over medium heat. Add the onions and cook for about 20 minutes, stirring often, until caramelized and dark golden brown. This is the most important step, as the color of the onions at this stage will determine the color and the ultimate flavor of the final soup!

Stir in the garlic and flour and cook, stirring constantly for 1-2 minutes.

Add the white wine and stir the mixture until the flour has blended in smoothly. Bring to a boil slowly, stirring constantly. Whisk or briskly stir in the stock, add the bouquet garni and season to taste with salt and freshly ground black pepper. simmer gently for 30 minutes, then skim the surface of any excess fat if necessary. Add the sherry to the soup and adjust seasonings to taste.

To make the croutes, toast the French baguette slices until dry and golden on both sides.

Ladle the soup into warm flame proof bowls and float a few croutes on top. Sprinkle the top of each bowl with Gruyere cheese, place under preheated broiler until cheese melts and turns golden brown. Serve immediately.

Serves 6 as a first course. Double ingredients for main course.

The first thing I would say is to use heirloom, locally grown onions and garlic, as the flavor will be exponentially better- fresher, deeper and with more dimension than onions and garlic that have been grown and shipped halfway across the country, having sat for who knows how long before you bought them. Don’t believe me? Please try it both ways, and let me know!

You will be sold on the first bite of the local soup…

If you haven’t ever tasted truly hand made from scratch French Onion Soup, you are in for a taste treat. It is heavenly on a cold winter’s evening with some fresh made bread and butter on the side, with a glass of wine.

Very satisfying.

Worth the time to make it.

Shiner Bock Onion Soup from The Roaring Fork restaurant, Scottsdale AZ

3/4 cup chopped bacon- smoked is better, imparts a depth to the overall flavor

6 cups finely sliced yellow onions- Walla Walla or Sweet Spanish Utah are great

1 Tsp minced garlic- a robust flavor will stand up to the chiles and beer

1 Tbs finely chopped serrano chile- optional. I used 1 chopped Chipotle en Adobo chile; great flavor and smokieness

3 Tbs butter

1/4 cup flour

1 12 oz bottle of Shiner Bock or light microbrew ale

4 cups veal or chicken stock- again I use Better Than Boullion- chicken flavor

Salt and fresh ground black pepper to taste

Pinch of cayenne pepper

Cook the bacon until crisp in medium hot cast iron pot or heavy deep saucepan. Reduce heat to medium low, add onions, stir well and cover. Cook for 10-12 minutes then add garlic, chile and butter. Stir until onions begin to caramelize, about 10 minutes.

Add flour, stir to thicken and do not allow to stick to bottom of pan/pot. Once flour has blended in, add beer and stir to completely mix in. Increase heat, slowly bring to a boil and add stock. Return to a boil, then reduce heat to low and simmer the soup for 5-10 minutes.

Season to taste with salt and pepper, simmering until the beer has smoothed out and incorporated with other flavors- about 10-15 minutes. Soup should just be starting to thicken. Add pinch of cayenne, stir in well.

Ladle into warm soup bowls and serve immediately.

The flavor of this is completely different, but incredibly delicious. It is easier to make and do something else in the kitchen, as you are not over the pot for most of the time. I used a Chipotle en adobo chile, chopped fine and added some extra adobo for the smoky flavor and it was a great addition. A smoked bacon adds a lot of flavor as well. I doubled the garlic, as it roasts in the onion mixture and mellows its flavor.

Again, a locally grown garlic and onion will make all the difference in the world with both of these soups.

I’m hesitant to experiment too much with the French Onion Soup, as it is an established classic, and also the flavor is so definite and distinct that to start to change it might result in something less than where we started. The Shiner Bock Onion Soup I will most definitely experiment with, as the flavor is wonderful, but almost begs to be taken in a new direction, as the flavor is bold and new.

I could see adding some purple or fingerling potatoes to the mix at the point where the stock is added and brought back to a boil. The texture of the purple potatoes will thicken the soup, as they will cook into it quickly, while the flavor will add a completely new dimension. Fingerlings won’t cook into the soup nearly as much, but will add a nutty creaminess that I think would be amazing. The combination of bacon, onions and really flavorful potatoes would make this pretty much a one dish winter meal with some fresh hearty sourdough bread, butter and a dark beer.

So there you have it, a trans continental journey with the simple ingredients of onions. The flavors are almost as distant from each other, yet perfectly wonderful in each separate way.

Please try these and let me know what you think!

Pumpkin Soup with Chipotle Chile

This Southwestern recipe is a favorite of mine, as it is so unexpected yet delicious that everyone comes back for more. Vary the amount of chipotle, as a little gives a seductive smoky flavor and a little more adds some heat. Pie pumpkins will give a sweeter taste, but any heirloom pumpkin will give a rich, deep flavor once it is roasted. Any firm winter squash, such as acorn or butternut can also be used in addition or substitution for the pumpkin. You won’t believe how wonderful the flavor of fresh roasted pumpkin is! Do not use canned pumpkin, it will give the soup a canned flavor. Freeze extra soup in small quantities.

3lbs pumpkin
3 Tbs unsalted butter
3 Leeks, white parts only-finely sliced
2 large shallots, minced
5 scallions, finely sliced
1-2 garlic cloves, minced
2 Tbs fresh ginger, minced
1 Tbs pureed chipotle en adobo
8 cups rich chicken stock- can use 4 cups stock and 4 of water for lighter flavor
3 Tbs fresh thyme leaves or 1 Tbs dried
1-2 cups heavy cream, to taste
Salt and fresh ground pepper to taste

Cut pumpkin in half, scrape out and save seeds, peel and cut into 1 inch cubes on heavy cookie sheet or roasting pan. Roast in oven at 400F for 20-30 minutes. If skin is very tough, add 1/4 cup of water to pan while roasting.

Saute leeks, shallots and scallions in butter in a large heavy pot for 10 minutes. Add garlic, ginger and chipotle en adobo, cook for 2 more minutes. Stir in the pumpkin, stock and thyme. Slow simmer for 45 minutes, until pumpkin is very soft. Puree in small batches in blender or food processor and return to pot. Add cream, taste for seasoning and add salt/pepper as needed. Will serve 10.

Warm Pumpkin Salsa

This is served on top of a flan or baked custard dessert, but can be used with many dishes as a counterpoint or accompaniment. Sweet, yet savory and a little spicy, this is another unusual use of pumpkin that wows friends and family. Everyone raves about this warm salsa, the time of year it is served and comes back for more. I even think it’s pretty good over some real vanilla bean ice cream! Make a trial batch to see how the flavor evolves, then make extra when preparing for friends and family. It will go quickly.

2/3 cup small diced fresh pumpkin
1/3 cup small diced tart apple- Granny Smith, etc.
2 medium red onions, diced small
1 1/3 Tbs canola oil
1/3 cup Marsala wine
1/4 Tsp fresh ground nutmeg
1/4 Tsp ground red chile
1/4 Tsp fresh ground cumin
1/4 cup orange juice
2-3 Tbs brown sugar
1 Tbs apple cider vinegar
2 Tsp minced red jalapeno chile- can use green jalapeno
1 Tbs chopped chives
2 Tbs roasted/salted pumpkin seeds
Salt and pepper to taste

Saute the pumpkin, apple and onion in canola oil in a heavy pan over medium heat until onion is slightly browned. Deglaze the pan with Marsala wine. Add spices, orange juice and brown sugar, cook over low heat until most of liquid has evaporated. Add apple cider vinegar, reduce slightly. Remove from heat, add jalapenos, chives and pumpkin seeds. Taste for seasoning, add salt and pepper as needed. Makes 4 servings.

Pumpkin Soup with Sage

Simple yet rich in flavor, savory, hearty and deeply satisfying this pumpkin soup will do justice as an introduction to the Christmas meal. With the addition of meat such as turkey or ham, preferably smoked, this becomes a one dish main course that teams wonderfully with hot homemade biscuits.

1 small pumpkin- about 5 lbs.
4 Tsp extra virgin olive oil
6 Tbs unsalted butter
2 medium yellow onions finely chopped
2 cloves garlic minced
4-6 cups chicken stock
Salt and freshly ground pepper
18 fresh sage leaves and 1 cup vegetable oil for frying
9 shallots halved lengthwise

Quarter, seed and peel pumpkin, rub with olive oil and roast on baking sheet in 350F oven for 30 minutes, or until soft. Allow to cool.

In a heavy stock pot, melt 4 Tbs butter, then brown onions and garlic over medium heat for about 15 minutes, or until onions are soft. Add pumpkin to mixture, continue cooking for 5 minutes. Add chicken stock and slow simmer for 30 minutes. Puree soup in food processor or blender until just smooth. Return to pot, thinning with water if too thick. Keep soup warm on lowest flame and heat diffuser if needed.

Heat vegetable oil and fry sage leaves until just crisp and drain on paper towels. Add to soup and keep warm. Drain oil, melt remaining 2 Tbs butter over medium heat and cook shallots until soft and golden, about 15 minutes.

To serve, ladle soup into individual bowls and distribute 3 sage leaves and 3 shallot halves into each bowl. Serves 6.