Clarifying your soup stocks and broths

I've shared my recipes for broths/stocks before and they're super easy to make.  http://judyfoodislove.blogspot.com/2013/10/broths.html.  But my "throw everything in but the kitchen sink" approach can often lead to a cloudy broth because there are all sorts of microscopic food particles that remain in the broth no matter how well you strain it. 

If you're making broth for use in other recipes (ie, to cook risotto or make other soups or sauces), you may want to "clarify" the broth before using it.  This is a really simple process that takes out all the microscopic particles that cloud your broth.

First, strain all the ingredients and herbs out of your broth and bring it up to a low boil in a large pot. 

Then you make what's called a "raft" to help sift out the impurities.  You may have seen TV chefs make very complicated rafts that scare you away from this technique, but all you need is egg whites and cold water.

Simply whisk 2 egg whites with 1/2 cup of cold water until it gets a little frothy.  Then pour it on top of your broth and bring the broth up to a boil for a few minutes.  Turn off the heat, cover the pot and let it sit for 5 minutes.   The egg white "raft" will attract all the little bits of food, veggies and the other things that make your broth cloudy.

Skim off the egg white raft and then pour the rest of the broth through a sieve that's lined with cheesecloth to catch all the remainder of the egg mixture.

What's left is a beautiful clear broth that you can freeze and use in the future for all your recipes. 

Roasted Red Pepper and Tomato Bisque

In my quest to take advantage of the last of the great summer peppers and tomatoes, I concocted this delicious soup last night.  But don't let this just be a summer soup -- I've included substitutions so you can make it all year long.

In a soup pot, saute 1 large onion that's roughly chopped with 10 large cloves of garlic that are smashed.  Sprinkle with a pinch of salt so they release their juices.

Once they've turned translucent, add:

4-5 large seasonal beefsteak tomatoes with the core removed and seeds squeezed out.
(If it's not tomato season, use one 28 ounce can of peeled whole tomatoes instead -- drain off the juice before using the tomatoes) AND

3 large red peppers, roasted, peeled and seeds removed OR 1 16 ounce jar of roasted red peppers, drained.

Sprinkle with another pinch or two of salt and let them simmer over medium-low heat until they release some of their juices. 

When this is bubbling, add 32 ounces of vegetable broth (if using store bought, buy a low sodium version if at all possible).

Add 1/2 tsp. fresh cracked black pepper and 2 tsps. thyme leaves.

Bring this to a low boil, cover the pot, and let it simmer for 20 minutes on a low heat.

Then using a blender or immersion mixer, puree the soup until it's smooth.  Keep it on a low heat and add 1/2 cup of half-and-half or for a richer version, cream.  Simmer this uncovered over low heat, not allowing it to boil, until it reaches your desired consistency. 

Optional -- after adding the cream, put in a pinch of red chili flakes for just a touch of heat.

This is a great update on tomato soup with a grilled cheese sandwich, and if you reduced it until it's really thick, it could even be a delicious sauce for poultry, pork, fish or seafood.

Corn/Tomato/Fig salad

As I was looking at the various seasonal produce I had available last night, I decided to improvise and threw this salad together.  It was a delicious way to take advantage of the end of the season for some of my favorite foods.

2 cups corn (cut off the husks and boiled for 2-3 minutes)
1 cup chopped tomato
1/2 cup of figs, cut into bit sized pieces
1/4 small red onion, diced
10 leaves of basil, cut in a chiffonade (https://en.wikipedia.org/wiki/Chiffonade)
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt and pepper to taste

Toss this all together and serve as a side dish, or as a dressing for fish or poultry.

You could also throw in some diced shrimp, tofu, or chicken and turn it into a full meal.

Bacon Onion Jam

This one is not for the faint of heart!!!  It's rich and delicious, and packs a lot of flavor, and the smells of bacon and onion will perfume your house for hours if not days.  It's yummy as a spread on toast, in a taco or wrap as a spread, or as a layer in a new twist on the BLT.

2 pounds of bacon
4 large onions
1/3 cup of packed brown sugar
2 tablespoons of balsamic vinegar
1 tsp. thyme
1/2 cup water

Start by dicing the bacon into small pieces and saute it all in a large pan until it's just shy of crisp.  Drain the bacon pieces on paper towels to get rid of excess grease.

Drain off most of the fat from the pan, leaving about 1 or 2 tablespoons to saute the onions.

Dice the onions and add to the bacon fat, tossing till they're all coated in the bacon grease.  Then cover and put on low heat.  Stir every 5 minutes or so for about 30 minutes, until they get nice and carmelized.  Then add back in the bacon and all the other ingredients.  Stir well and let the mixture simmer on low heat with a tight cover on for about 10 minutes.  Then lift the cover and continue to simmer over low heat until the water is mostly absorbed and it takes on the texture of a thick jam.

You can serve this hot or at room temperature.  It can be stored in an airtight container in the fridge for up to 2 weeks.