Subj : Re: Beef & Cabbage Stew
To : Ben Collver
From : Dave Drum
Date : Fri May 12 2023 06:31:32
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Re: Beef & Cabbage Stew
BC> By: Dave Drum to Ben Collver on Thu May 11 2023 05:51:00
DD> has a subtly different flavour. I use celery in many things as a "bulk"
DD> agent ... like my chilli. It adds a vegetable thickener without resorting
DD> to flour (roux) or cornstarch/arrowroot slurry.
BC> That's interesting, i had not thought of celery as a thickener. I am
BC> familiar with using okra for that, like in a gumbo. I dated someone
BC> who would dehydrate "slippery jacks", an edible but slimy mushroom,
BC> grind them to a powder, and thicken soups with that powder. The last
BC> time i made split pea soup, after refrigerating it, it formed a clear
BC> gel on top, as though it contained gelatin. It was vegetarian, so i
BC> am guessing the gel came from the peas.
As I don't like snot pods asny way I have tried them I leave them to the
African and Cajun cooks who actually cook with them. Mushroom powder I
have used as a flavour agent - I suppose it cold be used as thickener, as
well. I have some powdered morels in my cupboard right now. Never heard
of the slippery jack mushroom. So I went looking ... and came across a
nice recipe I may try out if I can find some mushrooms at my local farmer's
market. I note that it's an import (like starlings) from Europe.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slippery Jack-Cabbage Soup
Categories: Mushrooms, Beans, Greens, Herbs, Vegetables
Yield: 4 servings
6 c Water
1 c Great Northern bean;s soaked
- overnight in water
1/4 c (ea) carrot, onion, & celery
- chopped & whizzed in a food
- processor until very fine
- and uniform
1/3 c Cracked wheat, barley,
- polenta or traditional
- Russian Kasha-buckwheat
- groats
4 c Fresh slippery jack mushroom
- caps peeled, sliced in half
- then sliced in 1/2" slices,
- stems sliced in 1/2" coins
4 c Savoy or green cabbage diced
- in 1/2" squares
Salt & pepper
1 Fresh or dried bay leaf
1/4 c Sour cream
1/4 c Vodka (opt)
Black pepper & fresh green
- onions; garnish
Soak the beans in water overnight.
Begin by cooking the slippery jacks in a couple
tablespoons of flavorless oil such as grapeseed or
canola in a small pasta or stock pot. A 4 qt pot will
have plenty of room.
Cook the slippery jacks in the oil until they give up
their water and it evaporates and begins to color on the
bottom of the pan. When the water has evaporated, season
the mushrooms with 1/4 teaspoon or so of salt.
Cook the mushrooms for a moment more and then add the
pureed carrot, onion and celery and cook until the
vegetable puree has released it's water and the pan is
nearly dry.
Next add the cabbage, 5 cups of water, the bay leaf,
beans and the cracked wheat to the pot. Bring the
mixture to a simmer, turn the heat to low, cover and
cook for 45 minutes or until the cracked wheat and beans
are cooked and soft. Season the soup to taste with salt
and reserve.
While the soup is simmering, put the vodka (if using in
a small sauce pan and Ignite with a lighter or match,
then turn the heat off. When the flames die out the
alcohol has evaporated and the vodka is ready to add to
your sour cream, you should be left with a tablespoon
or so.
Mix the remaining vodka into the sour cream and season
with a pinch of salt. Set the vodka sour cream aside
until ready to plate. Double check the seasoning of the
soup again, and adjust as needed.
When you wish to serve the soup, ladle equal portions of
the soup into small, warmed bowls, top with a dollop of
sour cream, sliced green onions, fresh grinds of black
pepper and serve.
Makes: 4 servings
RECIPE FROM:
https://foragerchef.com
Uncle Dirty Dave's Archives
MMMMM
... Florida's 4 Seasons: summer, summer, hurricanes and summer.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
