June 25, 2018
Looking Forward to Summer Tomato Soup
One of our favorite things about summer is enjoying a ripe tomato fresh from the garden. The Buckhorn Inn vegetable gardens are doing splendidly and we look forward to a heavy yield. This year we are growing heirloom style gourmet tomatoes from Burpee Seed Company http://www.burpee.com. “Black Krims” have a beautiful dark color and tangy flavor. “Supersteaks” are real giants with a beefsteak flavor. “Big Rainbows” are sweet and mild with yellow and red
The regular rains this year have resulted in a healthy vegetable bed.
streaked flesh. Some consider the “Brandywine Pink” to be the best-tasting heirloom of all time. “Black Pearl” cherry tomatoes are purplish black with a deep, rich, and sweet flavor. We are looking forward to eating these fresh in salads, in a chilled gazpacho, roasted, and in a delicious summer soup.
Tomatoes originated in western South America. The Aztec word tomatl gave way to the Spanish word tomate from which our English word tomato is derived. The indigenous peoples of Mexico began using tomatoes as a cultivated food. The Spanish, during colonization of the Americas, discovered tomatoes and brought them to Europe. Tomatoes are about 95% water and are a good source of vitamin C.
Summer Tomato Soup
Sautee in olive oil until tender:
1 Diced onion
3 Minced garlic cloves
Add:
5-7 Pounds coarsely chopped fresh tomatoes
1 Quart chicken broth
1 Teaspoon dried savory
1 Tablespoon sugar
1 Tablespoon fresh chopped thyme
1/2 Cup tomato paste
Salt and pepper to taste.
Bring to a boil and then simmer for 45 minutes. Strain ingredients in a colander, pressing on vegetables to get all the juice out. Discard vegetables.
Bring to a boil again and add one diced tomato and torn basil and parsley to taste. Correct seasonings. This is delicious served with garlic croutons and shaved parmesan cheese. This recipe yields about eight servings. Please note that this recipe is best when using tomatoes in season. If you make this recipe with out-of-season tomatoes you may want to add some tomato juice to ensure a deep, rich flavor. Enjoy!
March 5, 2018
St. Patrick’s Day — Soup Hits the Spot
Although it’s roots are Irish, St. Patrick’s Day is celebrated the world over. The day is marked with parades, green beer, and huge corned beef and cabbage dinners. Contrary to popular belief, however, corned beef is not a traditional dish from Ireland. According to http://www.history.com/news/hungry-history/corned-beef-as -irish-as-spaghetti- and-meatballs,, corned beef and cabbage was a dish developed by Irish immigrants to the United States. Many working-class Irish struggled economically in the New World. “Corning” beef was a way to preserve meat. The taste reminded the Irish newcomers of their beloved boiled bacon from back home. Cabbage was one of the cheapest vegetables in the markets and paired well with the salty spiced beef. When cooked in the same pot, the dish was easy-to-prepare, inexpensive, and delicious! Its roots are so American that the dish was served at President Lincoln’s inauguration dinner in 1862.
Our guests love our corned beef soup, and so will you, whether or not you serve it on St. Patrick’s Day!
Corned Beef Soup for St. Patrick’s Day or Not
2-3 lbs Corned beef
1 cube Beef bouillon
2 cloves Garlic, diced
2 Cloves
3 Carrots, sliced thickly
6 Potatoes, peeled and diced
7 cups Water
1/2 cup Onion, chopped
6 Peppercorns
2 Bay leafs
6 cups Cabbage, coarsely chopped
For a quick version of this soup, purchase pre-cooked corned beef.
Cover corned beef with water in large soup pot. Bring to boil and reduce heat. Simmer for 15 minutes and skim. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leafs. Simmer for 3 to 4 hours until meat is tender. Remove meat from broth and cool. Skim fat from broth.
Cut meat into bite-size pieces and return to broth. Add carrots and potatoes; bring to a boil. Reduce heat and simmer for 15 minutes. Add cabbage and cook for 15 more minutes or until all the vegetables are tender. Remove the peppercorns, cloves and bay leaf before serving. This recipe pairs nicely with soda bread or other rustic bread.
September 11, 2017
Black-eyed Pea Soup is Perfect for Fall!
A hearty soup is perfect for fall, whether you are tailgating or relaxing after an afternoon of raking leaves. This soup is a Buckhorn Inn favorite and we are happy to share it with you.
Black-eyed peas star in this flavorful soup.
Black-eyed Pea and Collards Soup
In a stockpot, bring to a boil:
1 lb. dried black-eyed peas
3 qts chicken stock
3 ribs diced celery
1 diced onion
2 cloves minced garlic
1 tsp dried thyme
1 tbl chopped parsley
2 bay leaves
1 tsp black pepper
Slowly boil until the peas are just tender. Then add:
12 ozs fresh or frozen chopped collards
Salt to taste
1 cup diced cooked ham or 1/2 cup cooked and crumbled bacon
Continue to cook until the peas are tender, adding more stock if necessary. Taste and correct seasonings. Some of our guests enjoy this soup with hot pepper-flavored vinegar or other hot sauce. Cornbread makes a wonderful accompaniment. This recipe makes 12 servings.
Black-Eyed Peas are Popular Throughout the South
The legume was introduced to the Southern U.S. as early as the 17th century. George Washington Carver was a proponent of planting the crop as it puts nitrogen back into the soil and is densely nutritious. The peas contain calcium, folate, protein, fiber, and vitamin A–all for less than 200 calories a cup! The blossoms produce nectar and attract bees and other pollinators.
A black-eyed pea soup such as this one often is served on New Year’s Day as it is thought to bring prosperity in the coming year. The peas swell when they cook, thus symbolizing prosperity. The greens represent money. Because of the rooting style of pigs, pork products are thought to symbolize forward motion. And serving this dish with cornbread (symbolizing gold) must guarantee success in this New Year!
Some say that when General Sherman marched his Union Army to the sea during the Civil War they pillaged the Confederate food supply. They left behind, though, the dried peas and salt port as they thought these foodstuffs not fit for human consumption. The Southerners considered themselves fortunate to have this food left behind to see them through, and this may be how the peas first became associated with good luck in the United States.
For more black-eyed pea recipes and cooking tips, visit the Southern Living website http://www.southernliving.com/side-dishes/how-to-cook-black-eyed-peas
Happy fall, y’all!
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