Mexican Inspired Barley Soup

On snowy afternoons like this I get creative.  I only use ingredients I have on hand.  On normal weather days it's easy for me to run to the nearest grocery when I just need one or two more things to complete a recipe.  Not today.

Today I experimented making a soup that my husband loved so much, he's asked me to make it again after finishing his third bowl.  Thank goodness I took the time to write down the measurements.  Sometimes I just make stuff with a pinch of this, a sprinkle of that, and it never turns out the same.

I was going to leave this as a basic chicken broth recipe using thyme, rosemary and a bay leaf.  As I looked out to the snow-covered yard and yearned to be back in Cozumel, I thought the best way to add some Mexican sunshine was to add it to our lunch.

Making your own chicken stock is easier than it may sound. It gives purpose to the meaty bits from the bones instead of just throwing it away; and, the bones are what gives stock that extra hearty flavor.  But, I'm guessing store-bought stock will do the trick.

This recipe can easily be altered to a VEGAN dish.



You will need:
6 cups of chicken stock (or vegetable stock)
(that's about a box and a half of 32oz stock containers from the grocery)
makes about six 1 cup servings


Homemade Chicken Stock

1 carcass of a store-bought rotisserie chicken, including leftover skin and the juices at the bottom
4 stalks of celery, plus all the leaves in the middle
1/2 bunch of flat parsley
2 garlic cloves, crushed, sliced or diced
1 large onion, quartered with skin left on
1 teaspoon of salt
1/2 teaspoon pepper

Soup

1/2 teaspoon of Ancho chili powder (or regular chili powder)
1/2 teaspoon ground cumin
1/2 lime
Salt and Pepper to taste
3/4 cup of diced carrots
3/4 cup frozen corn
3/4 cup barley

Broken tortilla chips or homemade fried tortilla slices (optional)

To make the chicken stock, place the carcass in a stock or sauce pot and fill with water until it is fully submerged.  Place on stove and turn onto the highest setting.  Add the remaining stock ingredients and get it to boil.  Turn down to medium-low (about 3-4 on a dial) for a medium simmer, uncovered for 30 minutes.  Turn down to low for a slow simmer for another 1/2 hour to 45 minutes, until the onions layers have separated and translucent and the celery is translucent and flimsy.  The liquid should also be reduced between a 1/4 to 1/2 an inch.

Use a large bowl and strainer to separate the stock from the ingredients.  Pour stock into a smaller pot.

Add the chili powder and cumin.  Squeeze in the lime juice.  Warm the stock for 10 minutes on low and stir.  After 10 minutes, taste and add additional salt and pepper if needed.  You can even add in some extra lime, ancho or cumin if you want.  The taste is up to you.

When the broth has the flavor you want, add the carrots, corn and barley.  Bring to a boil.  Cover and turn the stove to low.  Simmer for 10 minutes.

Top with crushed tortilla chips (optional), or, make your own:





Slice a flour or corn tortilla.  Place in hot oil, fry for 2-3 minutes or until brown, place on a plate with a paper towel to drain remaining oil.

Chile Pasilla and Garlic Soup - a Healthy Fiesta for Your Taste Buds

My three favorite things about visiting Cozumel, Mexico are diving, eating and grocery shopping to bring a bit of this beautiful island and country into my own cocina.  

I just came home from another delightful journey to Cozumel.  I can still feel the power of Nature's currents pushing us along fantastic drift dives.  I can still taste the tacos I had with a group of nine at Los Otates, where the entire bill for nine with dinner, water and beer cost us $77 US dollars.   I bought a heap of chiles I don't usually find in the international markets, or even in the local mercados, especially for the price I paid.

Today I tried a delicious soup from my new package of Pasilla Chiles.  Before trying, I've read that they are a lower to medium-hot pepper with a sweet, but smoky flavor with hints of cocoa, excellent for salsas, stews and soup.  These are sometimes used for mole sauces.  I also read that ancho peppers are mistaken for pasillas up here in the States, but are a good substitute if the real deal is not available.

This soup is wonderful for so many reasons.  It's vegan (without the sour cream), vegetarian, low carb, low fat and healthy.  Just guessing with the said ingredients, it's probably low-calorie and vitamin-packed.  It is also not too hot or spicy for those who prefer things that way.  It's savory, earthy and perfect comfort food in the colder months.

I found an easy, low-cost way to do this soup on the Food and Wine website.  I tried the recipe exactly, but found the soup slightly bland.  I know in my Mexican travels and recipes that not all Mexican cuisine needs to be spicy; however, I did need a bit more depth to remind me of the savory but not spicy flavors I was enjoying a week ago in soups and stews.

So, this is my altered recipe adapted from the Food and Wine recipe I found here.

I opted not to make my own croutons, and did not have an avocado on hand for the toppings.  I did not use crème fraîche, as the original recipe calls for.  I am just guessing that the average Mexican home cook on a budget tighter than ours use sour cream instead.


You will need:
large saucepan 
your favorite way to puree - food processor, stick blender, regular blender, etc.

1. 3 large dried pasilla chiles
2. 1 quart hot water, boiled
3. 2 tablespoons olive oil
4. 1 medium onion, coarsely chopped
5. 1 head garlic, cloves peeled and coarsely chopped
6. 1 large tomato, cut into 1-inch dice
7. 1 teaspoon dried oregano, preferably Mexican
8. 1 teaspoon powdered cumin
9. 1/2 Tablespoon of concentrated tomato paste, or 1 Tablespoon of regular
10. Salt to taste (start with 1/2 teaspoon, go from there)
11. 1/2 of a lime
12. 1/4 cup sour cream
13. 1 Hass avocado, cut into 1/2-inch dice (optional)
14. 1/4 cup cilantro leaves

In a large bowl, cover the chiles with the boiled water; set plate over the chiles to keep them submerged. Let soak until softened, about 20 minutes.






  

Strain and reserve the soaking liquid. Do this by taking out the chilies first, in what now should be finger-friendly warm water.  Squeeze gently to get more of the flavorful liquid and seeds out before straining. Stem (if necessary), seed and coarsely chop the chiles.

 
In a large saucepan, heat 2 tablespoons of the oil. Add the onion and garlic and cook over moderate heat until softened, about 5 minutes. Add the chopped chiles and cook, stirring, for 1 minute. Add the tomato, oregano, a pinch of salt and the strained chile soaking liquid and bring to a boil. Cover the soup and simmer gently over low heat for 20 minutes.

Working in batches, puree the soup in a blender, processor or your stick blender. Return the soup to the saucepan, bring to a simmer and season with salt to taste, tomato paste, cumin and squirt in the lime.  Simmer low and uncovered for 20-30 minutes to slightly reduce, thicken and marry the new additions.

Ladle the soup into bowls. Top with sour cream, avocado, cilantro leaves, croutons and serve.

Makes about four 1 cup servings.  (One cup for me, three for my husband)

Muy delicioso!

(Very delicious)!

Thank you for reading!

Hungarian Club Feast

What a food-coma afternoon.  My family went to our Hungarian club's annual lunch at Sterle's Country House, the oldest and one of the last remaining restaurants in the area to serve Hungarian and Slovenian food.  Correct me if I'm wrong, but this is probably the last place in the area of this size where large families and groups of friends can gather at large tables, clank thick beer mugs together and dance the polka.  Our dues help pay for the dinner, so, we got all this for $10.

We had (from bottom, then clockwise) chicken paprikash, roasted pork with gravy, green beans and Weinerschnitzel (vee'-ner-shnit-zell), breaded and fried veal. 

We started with noodle soup.  Since their new ownership, it looks and tastes different.  My brother didn't like it at all, but, my husband (a new member) had four bowls.  It used to look and taste like chicken noodle soup.  This looked and tasted like it was a combination of chicken and beef broth.  I had half a bowl; partly because I was saving room for the heavy-hitters, partly because it was not like I remembered it.  Some things change.

At least it's all still served 'family style,' with kettles of soup and large platters are set in the middle of the table to serve yourself, just like at home.

The club hosts a dinner in October as well at the same place in the private party room.

It wasn't always held here, and there used to be more events.  Actually, before there were 'events,' it was a lifestyle.  The club used to be an integral part of a tight community.

Our group, our heritage is specifically Sathmar.  In short, uncomplicated terms (hopefully), we are displaced Germans (due to Catholic beliefs) from the Black Forest region in the 16th century and settled in the Sathmar Schwab region of Hungary, (until it became part of Romania, near Transylvania after WW2).  And, I guess we weren't too popular with the resident Hungarians.  We were immigrants invading and buying their land, and working for cheap.  Some of the Sathmar Schwabs were too poor to even buy the cheap land that was available; they traveled, took odd jobs, or performed for food.  They became what can be considered gypsies.  My great-grandpa's family were farmers.  The Industrial Age lured many from that region to the US, most to Cleveland, Ohio to work for ACME.  My great-grandfather was one of them.  He was 13, and working in the field.  His parents approached him with a suitcase and a man from the village.  He was told that he was going with the man to the New Country and they had to go at that instant.

My great-grandfather was one of the founding members of the club in 1925.  He helped build the club's own large building close to their neighborhood church.  Sadly, the club sold that building in the '60s, so my brother and I have never been there.  The tight neighborhood scattered to varied suburbs.  Generations have been lost and some didn't carry on the tradition.  Membership has shrunk.  Even today, my mom and uncle savored telling us delightful stories of their time at the club.  I love hearing about it.  My uncle loved helping the ladies in the kitchen and watching the guys play pool, but, he got lots of extra bakery when he helped in the kitchen.  I have photos of he, my mom and their late cousin in traditional costume, waiting to dance on one of the club's two dance floors.  As soon as I find them they will be included in this post.

Back then in the 50s and 60s, they tell us they didn't go to restaurants.  They didn't go 'out' as we now know it.  They can remember the few times they went to McDonald's for 'special' occasions.   If they went 'out,' it was the whole family, and it was just a few blocks away at the club.  Ladies cooked and played cards.  Men played cards and shot pool.  Kids had much space and time to invent their own games and imaginary worlds if they weren't practicing traditional dance.  Some things change.

Now, less than a hundred of us meet twice a year for a meal.  It's sad to see a tradition fade, yet inspiring to be one of the few that are keeping it alive.

Yet, some things don't change.  We listened to fellow member Joe Jeromos play some Hungarian music along with polka and some tunes one would probably hear at a wedding.  Grandma and Grandpa had all of his vinyl records.  You can listen to him HERE.

There's Joe

Here's a few more photos:

Upon entrance

Lobby

Old-school babooshka

Hungarian Onion Soup

This soup has been known in my family as " 'Bray'-zlee' Soup."  Unfortunately, my mother, uncle, brother and I were not taught Hungarian.   With the elder generations of our heritage gone, I do not know the proper spelling of this soup.  All I know is that it's a delicious peppery, creamy soup loved by my family for generations.

What makes this soup so distinctive are the grated noodles.

The delightful little nuggets boast a slightly chewy texture and they do a wonderful job of absorbing the soup's flavors.  Grandma and Great Grandma would make a large ball of egg pasta dough and, instead of taking the extra steps to roll and cut it, they simply took the ball to the box grater and produced tiny-sized dumplings or spaetzels.  This must have been a time-saver back in the day before ready-made pasta and import stores.  Today, it's considered extra work.  Thank goodness for import stores and online ordering.  However, it's a goal of mine to someday make the noodles on my own.

Locally, Clevelanders can find these at the import store in the corner of the West Side Market.

If the grated noodles aren't available, try the small squares or the Csiga (Chee'-gah) noodles, which are also distinctively Hungarian.

Someday soon I plan on writing a separate post on Ciga noodles, showcasing my great-grandmother's Ciga maker, and possibly making my own.

If you are a seasoned pro at making your own egg pasta dough, the extra steps shouldn't be too difficult.

This soup had been done with plain water with my grandparents and great grandparents.  They were defined by the peasant recipes of their old country as well as the Depression.  Plus, this was a family tradition on meatless Lenten Fridays.

While it was always good, Mom has updated the recipe to give it a bit more flavor and depth.

I'll never forget the time Mom came over to our new house to help me make my first version of the soup.  She and I have both discovered that my husband loves almost any kind of soup.  This is now one of his favorites.

There is great pleasure in sharing something from your family history and having it accepted by the one you love.   It's as if in one bite you have the opportunity to share an entire childhood book of memories.
I have felt this in my husband's family as well when they share their favorites.

This is a simple soup with few ingredients.  Paprika is the key, and, you need to add a lot to give it the distinctive flavor; therefore, sweet Hungarian paprika is recommended, so you can add a lot without it getting too hot and spicy.  When I made this with my husband's 98 year old grandmother, she swore that in all of her years, she has never seen so much paprika go into one recipe.  Do yourself a favor and invest in some GOOD and FRESH paprika.  Our favorite paprikas are from Penzey's.  I remember Mom and Grandma filling out their mail-order catalog forms in the 80s and calling in the orders during the 90s.

Listen to some Hungarian music to put you in the mood!

***

This is the recipe that my Mom and I created

Makes 2-4 servings

5 min prep
30 minutes cook time

1/4 stick butter
1/8 cup extra virgin olive oil
2 cups diced onions
1 small clove minced garlic
3 tablespoons sweet Hungarian paprika (4 tablespoons if you're daring)
4 cups chicken or vegetable broth
1 cup sour cream
1/2 bag (4.4 oz) of small Hungarian egg noodles, preferably grated  (If none can be found, orzo pasta can be used)

Cook the diced onions and garlic in the butter and oil on medium heat until translucent and tender, about 5-7 minutes.  Don't cook at a higher temp to save time.  You don't want the onions to overcook, plus you don't want to cook away the fats as they will add flavor and body to the soup.

Add the paprika, stir.

Add the broth, stir, bring to a boil.

Turn down to low and simmer for 10 minutes.

Temper the sour cream.  You need to do this carefully with small doses of the hot soup into the cool sour cream, or else it will curdle.

Place the sour cream in a large mixing bowl and slowly pour one large spoonful or small ladle of soup into the sour cream.  Stir until blended.  Repeat several times (4-5) until you get a thick liquid.

Pour back into the pot and turn on high to boil.  Add half a bag of noodles.  Boil for 2 minutes.  Cover, turn down to low and simmer for 7-10 minutes, until the noodles are tender but slightly chewy.

These little nugget noodles will soak up a lot of broth.  Serve immediately as it will thicken while it cools.