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The Cookstr Weekly: Ten Soups & Stews

January 12, 2015

For some of the country, this was the week that the cold really hit: the combination of blustery wind chill and wintry precipitation that even layers upon layers of clothing can’t quite protect against. In this weather, I turn to a more internal source of warmth. Bowls of steaming curries and piping hot soups are a welcome respite from the cold.

In Korean cuisine, the dish of rice, meat, and vegetables served in a stone bowl too hot to touch is known as dolsot bibimbap. On freezing days, it serves as a luxurious personal space heater seasoned with spicy chili paste and sesame oil. While you might serve the soups and stews below in a more traditional vessel, their warming qualities suit the season. A scarf might not hurt either.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Aliza Green

 

“A delicious celebration soup made in different versions throughout the Caribbean islands, Callalou gets its name from the greens used in it, such as taro, amaranth, or other island-specific greens. However, a mild tasting cooking green such as spinach, Swiss chard, or Chinese spinach make a good substitute. The soup also contains coconut milk and crabmeat, which are typical of Caribbean cooking. Another ingredient, okra (of African origin), can often be found at farmers’ markets. Fresh, young okra is pleasingly chewy and quite delicious. Frozen sliced okra can be substituted but tends to be slippery and should be added during the last minutes of cooking. For those who don’t want to eat pork, substitute diced smoked turkey leg or thigh for the bacon and cook the vegetables in vegetable oil.” – Aliza Green

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Coconut Curry Chowder by Robert Blakeslee
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Tailgaters’ Favorite Stew by Judith Finlayson
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What’s New on Cookstr: Corn Muffins
  by Zsu Dever

These cornbread muffins do not crumble. They are light and buttery and taste delightfully of corn, as any cornbread should. These are equally good sweet or savory. Serve them for breakfast with maple syrup or for dinner with your favorite chili, slathered with a little vegan butter. If desired, you can substitute whole wheat pastry flour for the unbleached all-purpose flour. Use soy-free vegan butter and milk to make these muffins soy free.”
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