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The Best Soups & Stews: A Best Recipe Classic by Cook's Illustrated Magazine

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  • Lamb tagine

    • Laura on July 29, 2012

      Pg. 217. I chose this recipe because I had a lamb shoulder in the freezer that needed to be used and because, of all the recipes that my EYB search offered, this was one of the few that also called for chicken stock and I have a lot of that in my freezer too. I did not add the 3 TBS of flour because I discovered too late that I had no flour; and I used currants in place of the apricots because I had them on hand. This was simple and easy and while good, was not great. The house smelled amazing while it was cooking but the flavors in the final dish were not as deep and bold as I had hoped. It was definitely improved on the second day. I served it over brown rice, but found that I preferred it without the rice. And while I would make it again, I would use the apricots next time. But first, I would try some of the many other lamb tagine recipes in my books.

  • Lentil soup

    • spharo00 on January 27, 2013

      I changed this recipe up a little bit due to what I had in my pantry. I left out the bacon, carrots, and celery and just cooked the onion and garlic in a little bacon grease and olive oil. Instead of diced tomatoes I used one small tomato, a bit of tomato paste, and some tomato sauce. I used some homemade vegetable stock in place of the chicken stock. I used Puy lentils instead of the regular brown lentils, added a 1/4 cup of barley, and dropped a leftover Parmesan rind into the soup to cook down with it. I did not add Parmesan, parsley, or butter to the soup, but I did sprinkle some Parmesan over the top of the soup after cooking. I also roasting some cubed sweet potatoes in kosher salt and olive oil and added those straight to the bowl of soup after it was finished cooking. This was a hearty soup after adding the sweet potato and barley. We really enjoyed it.

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  • ISBN 10 1933615028
  • ISBN 13 9781933615028
  • Published Sep 01 2006
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

From Corn Chowder and Lobster Bisque to Cincinnati Chili and Irish Stew, this substantial volume is filled with the best recipes for everyone's favorite soups and stews. In addition, the editors provide information on everything you need to know to make great soups and stews, from what cuts of beef or pork make the best sew to what techniques build the best flavor base. There's even a chapter for accompaniments, from Mashed Potatoes to Rustic Country Bread.



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