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homework1.html
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<!DOCTYPE html>
<html>
<head>
<title>Homework #1: Lists</title>
</head>
<body>
<h1>
Haitian Beef and Pumpkin Soup (Soup Joumou)
</h1>
<p>
INGREDIENTS
</p>
<ul>
<li>
1 cup plus 1 tablespoon distilled white vinegar, divided
</li>
<li>
1 pound beef shank, meat cut off bones into 1" cubes
</li>
<li>
1 pound stew beef (preferably chuck) cut into 1" cubes
</li>
<li>
1 cup <a href="https://www.epicurious.com/recipes/food/views/epis-haitian-seasoning-base">Epis Seasoning Base</a>
</li>
<li>
3 tablespoons fresh lime juice (from about 1 lime)
</li>
<li>
1 tablespoon seasoned salt
</li>
<li>
15 cups beef or vegetable broth, divided
</li>
<li>
1 pound beef bones
</li>
<li>
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
</li>
<li>
3 large russet potatoes (about 2 pounds), finely chopped
</li>
<li>
3 carrots (about 1 pound), sliced
</li>
<li>
1/2 small green cabbage (about 1 pound), very thinly sliced
</li>
<li>
1 medium onion, sliced
</li>
<li>
1 celery stalk, coarsely chopped
</li>
<li>
1 leek, white and pale-green parts only, finely chopped
</li>
<li>
2 small turnips, finely chopped
</li>
<li>
1 green Scotch bonnet or habanero chile
</li>
<li>
1 1/2 cups rigatoni
</li>
<li>
6 whole cloves
</li>
<li>
1 teaspoon garlic powder
</li>
<li>
1 teaspoon onion powder
</li>
<li>
2 1/2 teaspoons kosher salt, plus more
</li>
<li>
1/2 teaspoon freshly ground black pepper, plus more
</li>
<li>
Pinch of cayenne pepper, plus more
</li>
<li>
1 parsley sprig (optional)
</li>
<li>
1 thyme sprig (optional)
</li>
<li>
2 tablespoons olive oil
</li>
<li>
1 tablespoon unsalted butter
</li>
<li>
Crusty bread (for serving)
</li>
<li>
Special Equipment
</li>
<li>
A very large stock pot (at least 10 quarts)
</li>
</ul>
<p>
PREPARATION
</p>
<ol>
<li>
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.
</li>
<li>
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.
</li>
<li>
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.
</li>
<li>
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.
</li>
<li>
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.
</li>
<li>
Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very
tender, 15–20 minutes more.
</li>
<li>
Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
</li>
</ol>
<h2>
Do Ahead
</h2>
<p>
Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
</p>
<h3>
Cooks' Note
</h3>
<p>
This soup feeds a large crowd. If you have a smaller crew or smaller pot, feel free to halve the ingredients.
You might need to add extra liquid while cooking.
</p>
</body>
</html>