Author Archives: Eric

12.21.05
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Jerusalem Bean Soup

Called Jerusalem Bean Soup because that’s where I was when I invented it. The winter there is cold and wet and this soup is warm and hearty.

1 onion, sliced
3 celery stalks, chopped
1 can peeled tomatoes, with juices
8 cups beans, including cooking juices*
(use more than one kind of beans if you like)
4 T. tomato paste
1 t. oregano
1 t. basil
1/2 t. rosmary
salt and pepper to taste
water to cover
3 T. chopped parsley

Render bacon. Add onion, celery; cook until soft. Add everything else, except parsley. Bring to a boil, then simmer, partially covered, about 45 minutes.

Probably serves 4; keeps well, heats up well.

* To prepare beans from dried: Soak overnight in plenty of water, then cook until tender (45 minutes) with onion stuck with 2 cloves, bay leaf, 2 cloves peeled garlic.

12.21.05
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Sally's Hungarian Goulash

I once carried this up into the White Mountains of NH on a hike of a few 4,000 foot peaks. Makes for a heavy backpack, but a darned good meal at day’s end.

2# lean stew beef cut in 1″ cubes
3 T. butter
2 large onions
2 cloves garlic, chopped
3 T. flour
2 t. paprika
2 cups boiling beef broth
1 can tomatoes
1 cup red wine
1 jar boiled onions
1/2 cup sour cream (optional)

Melt butter, add onions and garlic, cook until slightly brown.

Add meat, brown.

Add flour, paprika, and stir thoroughly.

Add broth, tomatoes, wine.

Cover and simmer 1 1/2 to two hours and at the end add boiled onions and sour cream.

12.21.05
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Fast-Good Hollandaise Sauce

Eggs

from Abby Welsh, South Roanoke Apartment Village, VA c. 1966

1 egg yolk
1 T. cream or milk
2 T. butter
salt and pepper
lemon juice to taste

Mix everything but the butter

Beat with a whisk over med heat until thick. Add butter and whisk in and you’ll have perfect Hollandaise by the time the butter melts.