Tag Archives: Staub

Recipe for a Warm-up: Bloody Mary Soup

Bloody Mary Soup

A new food memory: try my friend’s recipe for this delicious Bloody Mary Soup.

A few years ago, on what in Southern California is considered a “cold” winter day, a friend of mine asked me if I wanted a Bloody Mary.

We were actually standing on her balcony watching the sunset with friends. Despite my thick coat, gloves, and my beanie, I was still freezing! Okay, the wind was also making it pretty cold, and we had just got the fire going, so give me a break.

“In this weather?” I was a little astonished.

“Soup,” she finished.

That was when I noticed she was handing me a stoneware mug with the most delicious-tasting savory soup I’ve had in years. And now that I have the recipe, whenever I cook up a batch of this marvelous soup, I think of my friend and the great time we had with our friends that cold afternoon on her patio.

I believe food is a fabulous way to bring people together. If you’ve been following my blog for a while, then you also know that I have a real love for delicious recipes. Put them together, and you have what I call “food memories” – it’s one of the more emotional aspects of sophisticated living.

Now, with my friend’s permission, I’d like to share this wonderful soup with you, with the hopes that you’ll make some great food memories of your own. And before we go any further – yes, it is a “Bloody Mary” in the truest sense.

Ingredients

  • 2 TBS chopped fresh thyme leaves
  • 6 cloves of garlic, chopped
  • 3 celery ribs, chopped
  • 1-2 onions, chopped
  • ½ cup of your favorite vodka (Chopin Vodka).
  • 2 cups V-8 juice – your choice, regular or spicy (I use spicy)
  • 2 cups chicken or beef stock (broth) (I use beef for a richer taste)
  • 2 TBS Worcestershire sauce (make sure you shake it up)
  • 1 28oz or 32oz can of Fire Roasted Tomatoes or diced tomatoes (I use Fire Roasted tomatoes)
  • ¼ cup horseradish (prepare to taste – I use way less because I use the Spicy V-8), add a dash of your favorite hot sauce if you like.

Instructions

Bloody Mary Soup recipe Fran Berger

You probably already have what you need to make this recipe.

In advance of cooking, I recommend that you prepare the “liquids” in one large bowl. Combine the V-8 juice, chicken or beef broth, Worcestershire sauce, and your tomatoes (canned or freshly cut). Don’t strain the tomatoes. Mix everything up and set aside.

Coat the bottom of a stock pot with olive oil and heat (medium). Add thyme leaves, garlic, celery ribs, onion (all chopped) and sauté on medium (cook until tender and onions are golden). By the way, make sure that your stock pot is large enough to hold everything – including all of the liquid!

Add the vodka to deglaze the veggies – scrape up all those beautiful browned bits that have stuck to the bottom of the pot. Cook until the alcohol has “cooked off” – shy of a minute at medium heat.

Get your bowl of liquids and pour it in!  This is where a large stock pot is really useful. I recommend Staub’s 4-quart “Cocotte” for this task, because you’re going to heat this up until it boils, then reduce heat and let it simmer for 30 to 40 minutes. I’ve let this go for up to 50 minutes and it seems to cook up the tomatoes very nicely. But as I always say, watch your pots!

Stir occasionally while simmering. Add the horseradish and hot sauce GRADUALLY. Taste often to make sure that you don’t overpower the other flavors. You can always set aside the horseradish and hot sauce for guests to flavor up for themselves.

When time’s up, turn off the heat.  Use an immersion blender to carefully puree the tomatoes, and serve warm in a big mug.  This recipe will make 6-8 servings (depending on the size of your mug) and can be doubled or tripled (or more!) for your party – just be sure your pot is big enough!

Add a pickled bean stalk or pickled artichoke as a garnish to add even more flavor. See my blog post on pickling. And see my video using this recipe.

The last touch: a shot of Chopin Vodka, if you like. Either way, it’ll taste so amazing served hot. Absolutely the best “bloody mary” you’ll ever make for yourself. Watch this video to see how easy it is!

Enjoy!

Is it time to update your cookware?

Fran Berger and her cookware.

Celebrate the New Year or a New Home with new non-stick cookware from All-Clad and Staub.

Maybe you’ve moved. Maybe you’ve remodeled. Maybe it’s the New Year and it’s just time. Whatever the occasion, it’s time to take a look at your pots and pans for a refresh.

These days, there are so many options. Not like in the old days when our parents were limited to the department store offering of brightly colored enameled cookware.  Remember early Teflon? Seriously.

There’s already so much psychology at play when you’re entertaining at home. We want everything to be – just so. We spend time to make sure that the home environment is uncluttered. We want the plates and utensils to be clean and bright. Glasses crystal clear.

Not only do I believe that a good set of pots and pans can really help you achieve better results in the kitchen, I think good cookware helps you feel more confident while you’re trying that new recipe for the first time. But I also think about the appeal of food as I prepare it.

Often, my guests will show up as I’m finishing, so they see me at work over my cookware. You know that means: I’m fussy about my kitchen. I don’t mind that they see the mess I create as I’m cooking, but I don’t want them to see their food prepared in pots and pans that are stained or blackened!

That’s why I’ve always been partial to All-Clad with their down-to-Earth quality. Aside from the fact that the sturdy metal handles are designed to stay cool as you cook, they just look great on the range. The clean stainless-steel pots and pans give you what a friend of mine calls “the real cook look.”

All-Clad also has the dark anodized conductive aluminums which work great on electric ranges. They even have some very nice looking copper-bottom pans and pots.

Whatever “look” you want, I recommend All-Clad’s durable non-stick cookware. First off – non-stick is just a good idea. But in this case, it’s not just any non-stick – this is pro-level hard-anodized non-stick. It resists abrasions and corrosion; it’s chemically stable and totally non-toxic. Not at all like your mom’s Teflon pans!

All-Clad cookware is not only the most durable pan you can buy, the non-stick surface has an extremely long-life span. I’ve had mine for 10 years and they have not chipped or peeled – ever.

As for sizes, let’s say that you want to replace one pan at a time. The first, most important size is the 8-inch skillet followed by either the 10 or 12-inch skillet. This gives you flexibility for a little sautéing or cooking up a healthy-sized omelet.

You’ll need a stock pot – get the 4 quart. You’ll use it do your soups, chili, and for tasks as simple as boiling pasta. Speaking of pasta, you’ll want some sauce pans for making your ‘Sunday Sauce’. Maybe a 1-quart, but if that’s too tiny for you, definitely the 2-quart covered sauce pan, then add a 3-quart later if you need something between the 2-quart and the stock pot.

If you decide to go for a set, you don’t need to go crazy with gratins, grille pans, and roasters. Certainly not to start. Look at smaller 8 pan collection like the one on my video.

One more pan – that’s not in the All-Clad line up – but one that should definitely be on your list is a great cast iron skillet. There’s no school like the “old school” – right? I like the ones from Staub.  Iron skillets are perfect for braising – and the ones from Staub are built to go from stovetop and straight into the oven.

My last tip – especially if you go for the durable non-stick – remember that you should only use wood or silicone spoons and spatulas. I like the ones from OXO – they’re perfect! Modern non-stick surfaces are abrasion and scratch resistant – but they’re not invulnerable. The pans will last longer if you protect the surfaces.

This is the way to really look good if your guests arrive a bit early and you’re working away in your kitchen!