SMALL TONGS FOR SERVING RECIPES

Name: Soup Joumou (Haitian Beef and Pumpkin Soup) Recipe
Total time: 3 h
Yield: Serves 10–12
Ingredients: 1 cup plus 1 tablespoon distilled white vinegar, divided; 1 pound beef shank, meat cut off bones into 1" cubes; 1 pound stew beef (preferably chuck) cut into 1" cubes; 1 cup Epis Seasoning Base; 3 tablespoons fresh lime juice (from about 1 lime); 1 tablespoon seasoned salt; 15 cups beef or vegetable broth, divided; 1 pound beef bones; 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks; 3 large russet potatoes (about 2 pounds), finely chopped; 3 carrots (about 1 pound), sliced; 1/2 small green cabbage (about 1 pound), very thinly sliced; 1 medium onion, sliced; 1 celery stalk, coarsely chopped; 1 leek, white and pale-green parts only, finely chopped; 2 small turnips, finely chopped; 1 green Scotch bonnet or habanero chile; 1 1/2 cups rigatoni; 6 whole cloves; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 1/2 teaspoons kosher salt, plus more; 1/2 teaspoon freshly ground black pepper, plus more; Pinch of cayenne pepper, plus more; 1 parsley sprig (optional); 1 thyme sprig (optional); 2 tablespoons olive oil; 1 tablespoon unsalted butter; Crusty bread (for serving); A very large stock pot (at least 10 quarts)

SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...

Soup Joumou (Haitian Beef and Pumpkin Soup) Recipe Recipe ... image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Total Time 3 hours

Cook Time 1 hour

Yield Serves 10–12

Number Of Ingredients 30

Ingredients

1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), very thinly sliced
1 medium onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
2 small turnips, finely chopped
1 green Scotch bonnet or habanero chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Pinch of cayenne pepper, plus more
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter
Crusty bread (for serving)
A very large stock pot (at least 10 quarts)

Steps:

Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

FENNEL GRATIN | JAMIE OLIVER RECIPES

Fennel gratin | Jamie Oliver recipes image

Yield 8 as a side

Number Of Ingredients 5

Ingredients

2 large bulbs of fennel
1 bulb of garlic
olive oil
50 g cheese (I like a mixture of Cheddar, Lancashire and blue)
250 ml single cream

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Trim the fennel bulbs and cut into eighths, reserving any leafy tops in a small bowl of water. Place the fennel in a baking dish with the whole unpeeled garlic cloves, drizzle with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper, toss well with a good splash of water, then arrange in a single layer, cover with tin foil and roast for 1 hour. Coarsely grate the cheese and mix with the cream. When the fennel comes out, use tongs to squeeze the soft garlic out of the skins, mash it up with a fork and mix through the cream. Let the fennel cool completely, then spoon over the creamy mixture, cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Uncover the fennel and bake for 40 minutes, or until golden, bubbling and hot through. Drain any reserved fennel tops and sprinkle over the dish before serving.

Nutrition Facts : Calories 134 calories, FatContent 10 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0.5 g salt, FiberContent 2.8 g fibre

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