Join "Jayni's Kitchen" this week for an encore presentation of "Soups and Stews."
Host Jayni Carey will share several recipes, including the ones below.
A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m.
The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
2 tablespoons olive oil
1 cup carrots (1 to 2 medium carrots), peeled and diced into 1/4-inch pieces
1/2 cup celery (1 medium celery rib), diced into 1/4-inch pieces
1/2 cup shallots, (2 to 3 shallots), peeled and finely chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 pounds lamb stew meat (shoulder or leg), trimmed and cut into 1-inch pieces
1 cup dry white wine
2 cups chicken broth
1 cup fresh tomato, peeled and chopped, or 1 14-ounce can tomatoes, drained and chopped
2 garlic cloves, minced
1/2 teaspoon orange zest
1/2 teaspoon dried tarragon
salt and black pepper, to taste
Heat 2 tablespoons of olive oil over medium-high heat in a large pot or Dutch oven. Add the carrot, celery, and shallot and saute for 5 to 8 minutes, or just until they begin to brown. Remove the pan from the heat and set aside.
Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Combine the flour, salt, and pepper in a wide, shallow bowl. Add a few of the lamb cubes at a time, turning to coat. Shake off the excess flour. Add the lamb cubes to the skillet in batches, turning frequently, until browned. Do not crowd. Reduce the heat to medium to prevent burning if necessary. Salt lightly. Transfer the browned lamb to the pot. As more lamb cubes are browned, add more olive oil to the skillet as needed. When finished, pour the wine into the skillet to de-glaze the pan, stirring up the browned bits. Pour the liquid over lamb and vegetables.
Add the chicken broth, tomato, garlic, orange zest and tarragon to the pot. Stir in salt and pepper, to taste. Bring the stew to a boil; stir and immediately reduce the heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the lamb is tender. Stir occasionally to prevent sticking. Uncover the pan and simmer for 10 to 15 minutes more, until the stew thickens slightly, if desired. Skim off excess fat. Serves 4 to 6.
3 pound whole chicken
4 quarts water
1 celery rib
1/2 medium onion
1 teaspoon salt
3 black peppercorns
2 whole garlic cloves, peeled
1 cup fresh tomato, peeled and chopped, or 1 14-ounce
can tomatoes, drained and chopped
1 jalapeÃ±o pepper, seeded and minced
1 teaspoon chili powder
1/2 teaspoon cumin seed, coarsely ground
1 teaspoon salt
4 to 6 tablespoons fresh lime juice, or to taste
2 avocados, seeded and chopped
1/2 cup Monterey jack cheese, shredded
fresh cilantro, snipped
fried tortilla strips
Rinse the chicken well and place in a large pot. Pour the water over the chicken and add the carrot, celery, onion, salt and peppercorns. Bring the liquid to a boil, immediately reduce the heat to low and simmer for about 1 hour, or until the chicken is very tender. Remove the chicken; drain and cool slightly, just until it can be handled. Remove the chicken and cut into bite-size pieces. Cover and refrigerate until ready to use. Discard the skin and return the chicken bones to the pot. Add the garlic cloves and bring the broth to a gentle boil over medium-high heat. Reduce the chicken broth by about one-third, 15 to 20 minutes. Pour the broth through a strainer to remove bones, garlic and peppercorns. You should have 9 to 10 cups of broth. Skim the fat from the broth and discard.
Return the chicken broth to a clean pot or Dutch oven. Add the tomato, jalapeÃ±o pepper, chili powder, cumin and salt. Simmer the soup over low heat for 15 minutes to blend flavors. Add the chicken pieces and heat throughout, about 5 minutes. Add the lime juice and adjust seasonings.
Ladle the soup into wide, shallow soup bowls. Top with avocado slices, shredded cheese, cilantro, and tortilla strips. Serves 6 to 8.
Braised Onion Soup
1 1/2 pounds mild onions, coarsely chopped
3 ounces shallots, peeled and coarsely chopped
4 whole garlic cloves, chopped
1 tablespoon butter
1 cup chicken broth
1/4 cup all-purpose flour
2 cups chicken broth, divided
1 1/2 cups milk
2 tablespoons butter
1 large leek, thinly sliced* (about 2 cups)
black pepper, coarsely ground
Place the onions, shallots and garlic cloves in a braising pan or Dutch oven. Add the butter and 1 cup of chicken broth. Cover the pan tightly and braise in a 350 degree oven for 2 to 3 hours, or until very tender. Stir the mixture every 30 minutes.
When the mixture is very tender, remove the pan from the oven and place on the range top. Add the flour and cook over medium heat for 2 minutes, stirring constantly. Stir in 1 cup of the chicken broth and simmer for 1 minute more, stirring constantly. Pour the mixture into a food processor or blender and puree until smooth.
Pour the soup mixture into a large pot or Dutch oven. Add the remaining cup of chicken broth and the milk.
In a small skillet, melt the butter over medium-low heat. Add the sliced leek and cook for 3 minutes, or until tender. Add the leek to the soup and simmer it over low heat for about 10 minutes, stirring occasionally. Ladle the soup into soup bowls and top with a dollop of sour cream and a few grindings of black pepper. Serves 4 to 6.
- To prepare the leek: Peel off the dry outer leaves. Remove the roots and cut off and discard the green tops about 1 inch above the white section. Slice the leek in half, lengthwise. Rinse under cold running water to remove sand and dirt. Drain well.