Baked Soup

Just as I was going to toss my soup into the Crock-Pot last night, I noticed that the plug had gotten stuck in the oven door. The plug had melted so that there was no way to plug in the Crock-Pot.

So I baked the soup instead.

When you call it “baked soup” it seems funny and strange. But really, this is the same method that’s used for beef bourguignon or coq a vin. Do a little work on the stovetop, then stick it in the oven, low and slow, and let heat and time do their magic.

In fact, this came out quite a bit better than my normal Crock-Pot fare.

1 Tablespoon olive oil
1 onion, chopped
4 cups beef broth
1/3 cup black beans (no soak)
¼ pound thinly shredded beef
½ bottle beer
½ cup tomato juice
1 cup rice noodles

Preheat oven to 300. Heat olive oil and onions over medium heat in oven-safe saucepan large enough to hold everything. Cook a few minutes until onions start to get clear.

Add everything else except for the beef. Turn to high and bring to boil. Once boiling, turn off the burner. Add beef, cover, and carefully (with hot pads) move into hot oven. Cook for 2 hours. Remove carefully (with hot pads), add 1 cup rice noodles, stir.

Summer Stock

It's 92 degrees, insane humidity, and am I churning out the sorbet with my Cuisinart ice cream maker?

Nope. I'm making stock.

Yes, I'm an iconoclast.

It was crock-pot stock, though. We'd been grilling, and I had a leftover leg of lamb and a chicken carcass, and I didn't want them to go to waste.

I have to say, crock-pot stock is the way to go. No stirring or skimming, the house didn't get too hot, and all the cooking happened while I was at work.

I suppose I should give you a recipe, but this is all estimate.

crock-pot stock
1-2 pounds meaty bones (I used cooked, but uncooked would work)
2 carrots, cut into large chunks
1 onion, quartered
6 peppercorns
1 bay leaf
2 teaspoons of salt

The night before: Dump all ingredients into crock-pot.
The morning after, before you go to work:
Add water until everything is covered. Turn crock-pot on to low.
When you get home: Turn off crock-pot. Use a ladle to pour stock through a strainer into a shallow baking dish, 9X13 is good. The strainer will capture most of the solids and meat guts. You can throw the meat guts away, or pick them over and save the good bits for a casserole or sandwich spread if you are frugal.

You have two options now: You can salt the stock now, or later (before you use it). Either way, add salt a teaspoonful at a time and taste until you think it's salty enough.

When the stock is cooled somewhat, put into fridge or freezer. If you don't freeze, and don't use within a couple days, make sure to bring the stock to a full boil for 5 minutes before you use it.

CSA is a comin' so expect a more seasonally appropriate recipe soon.

Chicken Agumba #2

For backstory on the Chicken Agumba meme, see my post, Chicken Agumba #1.

Made a great Chicken Agumba yesterday, in the Crock Pot(TM). Even though I was bleary-eyed and not fully awake, it came out great.

Best guess at the recipe follows.

Chicken Agumba #2
3 or 4 frozen chicken breasts
1/2 can of roasted garlic salsa
a few tablespoons of olive oil (nothing fancy since it was gonna cook all day)
1/2 can of water
1/2 to 1 cup dried white beans
1 large (and we're talking large)onion, medium-to-large dice
Salt to taste

Tossed beans in first, then the liquid, then topped with chicken. Cooked in the crockpot about 8-10 hrs. Had The Mister stir it a couple times during the day.

The dish had a sweet, savory, almost a baked bean-y flavor. It was delicious. I'd add more liquid next time--probably a full can of salsa and a salsa can's worth of water. Maybe part or all of a beer if I had one lying around.