MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shadows Restaurant Soup
Categories: German, Soups
Yield: 1 Batch

1 1/2 c Dried lentils
4 oz Bacon; thinly sliced, cut
-into small squares
1 lg Onion (2 md); finely
-chopped
2 md Carrots; up to 3, small dice
6 Celery ribs; small dice
3 cl Garlic; up to 6, to taste,
-minced
1 lg Waxy-type potatoes (2 md);
-peeled and cut into 1/4"
-dice
2 Whole cloves; place with bay
-leaves in cheese-cloth
-bundle)
3 Bay leaves
2 qt Turkey stock *
2 tb Amore-brand tomato paste **
2 tb Red wine vinegar
1 1/2 c Garlic sausage
-(kielbasa or Polish); cut
-into 1/8" thin slices
2 Leeks; white portions only;
-sliced thin
1 ts Salt
Plenty of freshly ground
-pepper; to taste

Shadows Restaurant, offering "continental" (German/Swiss) and
traditional American cuisine, was a beloved establishment owned by
Dave Rasmussen, 1960s SFO cocktail bar concessionaire. The San Mateo
location was at 213 2nd Ave. near Ellsworth (until recently, Ben Tre
Vietnamese Homestyle, and now Daeho Kalbijjim & Beef Soup). The San
Francisco location was 1349 Montgomery Street, next to the Filbert
Steps on Telegraph Hill. That location reopened in 1996 as Dalla
Torre Ristorante e Bar, then closed in 2006 and is now a private
residence.

Soak lentils in 1 quart of the stock overnight in the refrigerator.
(They will double in bulk.)

In a stock pot, sauté bacon until it is partially crisp, then add
onions, carrots, and celery. When vegetables are tender, add garlic
and sauté 2 to 3 minutes longer. Add lentils soaked in stock,
remaining stock, potatoes, cloves, and bay leaves. Bring to a boil,
reduce heat, and simmer, partially covered, until the lentils are
tender (probably an hour or two; you be the judge), stirring
occasionally. You may have to add some water, if it becomes too
thick. Skim off the scum that develops on top, from time to time.
Remove spice packet. Place about half of the soup stock in a blender
and purée, then add back to the pot. (This will make for a smoother
soup.)

Add tomato paste, vinegar, garlic sausage, leeks, salt, and pepper.
Cook until leeks are tender, about 1⁄2 hour. Adjust seasoning to
taste. You may wish to skim off any fat that cooks out of the sausage.

* Do not substitute chicken stock. Turkey stock may be available at
specialty markets, or find & use "Better Than Bouillon"-brand turkey
base (8 oz jar, concentrate).

** Amore-brand concentrated tomato paste comes as a 2-pack of 4.5 oz
tubes packaged in a box, and provides more-intense tomato flavour and
avoids the metallic taste canned paste sometimes brings. Kept
refrigerated after opening, the paste will keep for quite a few
weeks. This product of Italy may be available in higher-end stores,
or can be ordered off the Internet.

Recipe by Rick Moen

Recipe FROM: <http://linuxmafia.com/~rick/recipes/shadows-soup.html>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shadows Restaurant Soup
Categories: German, Soups
Yield: 1 Batch

Swiped and placed on my Round Tuit list. Although it looks more like a
stew than a suup. I know, I know - it's a fine line. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Sonofabitch Stew
Categories: Beef, Vegetables, Wine, Herbs, Potatoes
Yield: 7 servings

2 lb Beef chuck; in 1" cubes
2 tb Oil
1 lg Onion; chopped
3 cl Garlic; minced
2 c Beef broth
1 c Red wine
14 1/2 oz Diced tomatoes; w/juices
2 tb Tomato paste
2 Bay leaves
1 ts Dried thyme
1 ts Dried rosemary
1 ts Salt
1/2 ts Black pepper
4 md Potatoes; peeled, in 1" dice
4 md Carrots; peeled, in 1" pcs
2 Ribs celery; chopped
1 c Fresh or frozen peas

Heat the oil in the Dutch oven over medium-high heat.
Add the beef and cook until browned on all sides, about
5-7 minutes.

Add the onion and garlic, and cook until softened, about
3-5 minutes.

Pour in the beef broth, red wine, diced tomatoes, and
tomato paste. Stir to combine.

Add the bay leaves, thyme, rosemary, salt, and pepper.
Stir to combine.

Bring the mixture to a boil, then reduce the heat to low
and cover the pot with the lid. Simmer for 1 hour.

Add the potatoes, carrots, and celery. Stir to combine.

Cover the pot with the lid and simmer for another 30
minutes, or until the vegetables are tender.

Stir in the peas and cook for another 5-10 minutes, or
until heated through.

Remove the bay leaves and serve hot.

Servings: This recipe serves 6 8 people

RECIPE FROM: https://www.cookingconnect.com/

Uncle Dirty Dave's Archives

MMMMM

... Telling a woman to "calm down" works about as well a baptizing a cat.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)