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The Best Recipe- Soups and Stews

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The editors of Cook¹s Illustrated tested 23 chicken noodle soups, 40 cioppinos, and 54 beef burgundies to find the absolute best methods for making more than 200 soups and stews. Now you can have the very best versions of these recipes, and much more, in The Best Recipe: Soups & Stews. More than 200 recipes cover just about every soup and stew imaginable, from American classics such as Manhattan Clam Chowder, Cream of Tomato Soup, and Lobster Bisque, to international favorites such as Coq au Vin, Hot-and-Sour...
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2001 Hard cover STATED 1ST EDITION New in new dust jacket. BRIGHT SHINY, BRAND NEW Glued binding. Paper over boards. 336 p. Contains: Illustrations. Best Recipe. Audience: ... General/trade. Read more Show Less

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Overview

The editors of Cook¹s Illustrated tested 23 chicken noodle soups, 40 cioppinos, and 54 beef burgundies to find the absolute best methods for making more than 200 soups and stews. Now you can have the very best versions of these recipes, and much more, in The Best Recipe: Soups & Stews. More than 200 recipes cover just about every soup and stew imaginable, from American classics such as Manhattan Clam Chowder, Cream of Tomato Soup, and Lobster Bisque, to international favorites such as Coq au Vin, Hot-and-Sour Soup, and Beef Goulash. 200 illustrations show you how to cut up a chicken, shape matzo balls, and fill tortellini, and no-nonsense testing results provide you with equipment buying recommendations and suggestions on which food products are best.
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Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
What is the secret to a really good vegetable stock? How can you make a good chicken stock in under an hour? What makes the difference between a so-so beef stew and a great one? Luckily for us, the editors of Cook's Illustrated have tackled the mysteries of soups and stews, and done all the heavy lifting. As a result, all we need to do is read and cook.

En route to the perfect recipes, they have simmered more than 6,000 pots of stew and soup, test-driven 23 chicken noodle soups, 40 corn chowders, and 65 beef stews to find the absolute best in methods, ingredients, and equipment. More than 225 recipes and 200 illustrations are the result.

The book is divided into four sections: basic equipment and homemade stocks; soups (chicken meat, seafood, vegetables, or pasta and beans); stews (meat, chicken, seafood, vegetable, chilis, gumbos, curries); and accompaniments like rustic country bread, mashed potatoes, rice, and cornbread.

In an essay preceding each recipe, the editors explain the methods they tried while developing the recipe. So we know now that the best vegetable stock comes from adding four kinds of alliums (onions, shallots, leeks, and garlic) and sautéing the vegetables until lightly caramelized before adding any water; that adding Parmesan cheese rind to water makes the best stock base for minestrone; and that the key to a good chicken stock is sautéing the chicken parts first.

Along the way, the editors share a lot of useful tricks, like freezing stocks in muffin trays, then storing the blocks of frozen stock in plastic bags, or cutting a butternut squash by placing a cleaver on the back of the squash and driving it in with a mallet. There are taste tests of canned chicken broth, Parmesan cheese, and canned beans, as well as illustrated step-by-step drawings of truly handy techniques, such as how to remove the meat from steamed lobsters. (Ginger Curwen)

Publishers Weekly
The newest addition to the Cook's Illustrated (How to Grill, How to Make a Pizza, etc.) library dives into the world of soups and stews, from the most basic chicken stock to a silky lobster bisque. This weighty volume is divided into four helpful sections: the first covers equipment and ingredients (including recipes for the necessary homemade stocks); the middle two focus on soups and stews; and the final one addresses the matter of accompaniments. Inserts provide descriptions of ingredients, details of their preparation, and the impact they have on dishes. An introduction to each recipe describes the testing processes involved in determining its final proportions and directions, so that chefs are treated to the "why" as well as the "how." Soups range from the classic Chicken Noodle Soup and the warming Mushroom-Barley Soup to the spicy, creamy Indian Dal Soup, a variation on the Lentil Soup. Chilled soups include favorites like Borscht and Vichyssoise, as well as more unusual fruit soups, such as Chilled Melon Soup sweetened with honey. For stews, there's everything from the Hearty Beef Stew to the robust, sweet and piquant Country Captain Chicken, which was one of FDR's personal favorites. The vegetarian is not forgotten, either: there are vegetable stews and suggestions for animal-friendly substitutions in several of the recipes. Accompaniments, like the subtle Basmati Rice, Pilaf Style or the fluffy Mashed Potatoes, perfectly complement this impressive compendium of liquid cuisine. (Nov. 15) Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780936184531
  • Publisher: America's Test Kitchen
  • Publication date: 9/1/1901
  • Pages: 350
  • Product dimensions: 8.46 (w) x 11.00 (h) x 1.11 (d)

Table of Contents

Preface by Christopher Kimball
Acknowledgements
How to Use This Book

Part 1: The Basics
Chapter 1 ­ Buying Guide to Equipment
Chapter 2 ­ Stocks

Part 2: Soups
Chapter 3 ­ Chicken Soups
Chapter 4 ­ Meat Soups
Chapter 5 ­ Seafood Soups
Chapter 6 ­ Vegetable Soups
Chapter 7 ­ Pasta and Bean Soups
Chapter 8 ­ Chilled Soups

Part 3: Stews
Chapter 9 ­ Meat Stews
Chapter 10 ­ Chicken Stews
Chapter 11 ­ Seafood Stews
Chapter 12 ­ Vegetable Stews
Chapter 13 ­ Chilis, Gumbos, and Curries

Part 4: Accompaniments
Chapter 14 ­ Rice, Potatoes, Polenta, Breads and Biscuits
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Recipe

MINESTRONE
Serves 6 to 8

The secret to this soup is adding the rind from a wedge of fresh Parmesan cheese, preferably Parmigiano-Reggiano, the Parmesan of Parmesans. It brings complexity and depth to a soup made with water instead of stock. (Rinds from which all the cheese has been grated can be stored in a zipper-lock bag in the freezer to use as needed.) To experiment with different vegetables or beans, see the chart on page 134.

2 small leeks (or 1 large), white and light green parts sliced thin crosswide (about 1/4 cup)
2 medium carrots, peeled and chopped small (about 3/4 cup)
2 small onions, peeled and chopped small (about 3/4 cup)
2 medium stalks celery, trimmed and chopped small (about 3/4 cup)
1 medium baking potato, peeled and cut into 1/2-inch dice (about 1-1/4 cups)
1 medium zucchini, trimmed and chopped medium (about 1-1/4 cups)
3 cups stemmed spinach leaves, cut into thin strips
1 (28-ounce) can whole tomatoes packed in juice, drained and chopped
8 cups water
1 Parmesan rind, about 5 by 2 inches
Salt
1 (15-ounce) cannellini beans, drained and rinsed
1/4 cup classic pesto or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil
Ground black pepper

  1. Bring the vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind. (Soup can be refrigerated in an airtight container for 3 days. Reheat before proceeding with recipe.)
  2. Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Ladle the soup into bowls and serve immediately.
CHICKEN PAPRIKASH
Serves 4

In this rendition of the Hungarian classic, the natural juices of chicken, bell peppers, onion, and tomatoes are released while stewing and then enriched with sour cream to create a dish especially comforting in cold weather. Use genuine sweet Hungarian paprika for the best flavor and most vibrant color. Buttered egg noodles are our favorite accompaniment, but rice or mashed potatoes are also good options.

8 bone-in chicken thighs (about 3 pounds), trimmed of excess skin and fat
Salt and ground pepper
1 teaspoon vegetable oil
1 large onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
1 large green bell pepper, stemmed, seeded, halved widthwise, and cut into thin strips
4 tablespoons paprika
1/4 teaspoon dried marjoram
1 tablespoon flour
1/2 cup dry white wine
1 (14-1/2-ounce) can diced tomatoes, drained
1/3 cup sour cream
2 tablespoons chopped fresh parsley leaves

  1. Adjust the oven rack to the lower-middle position and heat the oven to 300 degrees. Season the chicken liberally with salt and pepper to taste. Heat the oil in a large ovenproof Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until the skin is crisp and well browned, about 5 minutes. Using tongs, flip the chicken and brown on the second side, about 5 minutes longer. Transfer the browned chicken to a large plate. Brown the remaining chicken thighs, transfer them to the plate, and set aside. When the chicken has cooled, remove and discard the skin. With a spoon, remove and discard all but 1 tablespoon fat from the pan.
  2. Add the onion to the empty Dutch oven and sauté over medium heat until softened, about 5 minutes. Add the red and green peppers and sauté until the onions are browned and the peppers softened, about 3 minutes. Stir in the paprika, marjoram, and flour and cook, stirring constantly, until fragrant, about 1 minute. Add the wine, scraping the pot bottom with a wooden spoon to loosen the brown bits. Stir in the tomatoes and 1 teaspoon salt. Add the chicken pieces and accumulated juices, nestling the chicken under the onion and peppers. Bring the liquid to a simmer, cover, and place the pot in the oven. Cook until the chicken is done, about 30 minutes. Remove the pot from the oven. (Stew can be covered and refrigerated for up to 3 days.) Bring to a simmer over medium-low heat.)
  3. Place the sour cream in a small bowl. Remove the chicken from the pot and place a small portion on each plate. Stir a few tablespoons of the hot sauce into the sour cream and then stir the mixture back into the remaining peppers and sauce. Ladle the peppers and enriched sauce over the chicken, sprinkle with parsley, and serve immediately.
LAMB TAGINE
Serves 6 to 8

If you can't find boneless lamb shoulder, you can purchase blade or arm chops and remove the meat yourself. Buy 4-1/2 pounds of chops to yield the 2-1/2 pounds of boneless meat needed for this recipe. Prunes, raisins, golden raisins, or currants can be substituted for the apricots. Serve over couscous or basmati rice.

2-1/2 pounds boneless lamb shoulder, trimmed and cut into 1-1/2-inch cubes
Salt and ground black pepper
3 tablespoons olive oil
2 medium-large onions, chopped coarse (about 3 cups)
4 medium cloves garlic, minced
3 tablespoons flour
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper (optional)
2-1/4 cups homemade chicken stock or canned low-sodium chicken broth
1 (14-1/2-ounce) can diced tomatoes
1 cup dried apricots, roughly chopped
2 bay leaves
6 fresh cilantro sprigs (optional)
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup minced fresh cilantro or parsley leaves
1/4 cup toasted slivered almonds (optional)

  1. Adjust the oven rack to the lower-middle position and heat the oven to 300 degrees. Season the lamb generously with salt and pepper.
  2. Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of the meat to the pot so that the individual pieces are close together but not touching. Cook, not moving the pieces until the sides touching the pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes longer. Transfer the meat to a medium bowl, add another 1-tablespoon oil to the pot, and swirl to coat the pan bottom. Brown the remaining lamb; transfer the meat to the bowl and set aside.
  3. Reduce heat to medium, add the remaining tablespoon oil, and swirl to coat the pan bottom. Add the onions and 1/4-teaspoon salt and cook, stirring frequently and vigorously, scraping the bottom of the pot with a wooden spoon to loosen browned bits, until the onions have softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour, cumin, cinnamon, ginger, coriander, and cayenne (if using) and stir until onions are evenly coated and fragrant, 1 to 2 minutes.
  4. Gradually add the stock, scraping the pan bottom to loosen the remaining browned bits and spices, and stirring until the flour is dissolved and the liquid thick. Stir in the tomatoes, apricots, bay leaves, and cilantro sprigs (if using) and bring them to a simmer. Add the browned lamb and accumulated juices, pushing down the meat to submerge the pieces. Return to a simmer, cover, and place in the oven. Cook for 1 hour and 15 minutes.
  5. Remove the pot from the oven and stir in the chickpeas. Cover and return the pot to the oven. Cook until the meat is tender and the chickpeas are heated through, about 15 minutes. If serving immediately, spoon off any fat that rises to the top. (Stew can be covered and refrigerated for up to 3 days. Spoon off the congealed fat and bring back to a simmer over medium-low heat.)
  6. Discard the bay leaves and cilantro sprigs. Stir in the cilantro leaves and adjust the seasonings. Serve immediately, garnishing each bowl with almonds if desired.
Copyright © 2001 by The Editors of Cook's Illustrated.
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