Page 46 - Flathead Beacon // 3.9.16

46
MARCH 9, 2016 // FLATHEADBEACON.COM
support support
downtown
downtown Kalispell
Kalispell
I
the honor of helping with the prepara- tion of this soup for midnight New Year’s Eve. As I learned, the most important step was making the brown roux. Since I was the only American working in the brigade at the Suvretta-House, and I was also the low person on the totem pole, I was assigned to prepare this wonderful brown roux. Because of the elevation, the stoves were oil-fueled, with heat the intensity of steel mills. I’ve never cooked on stoves so hot and it wasn’t long before my chef’s coat was soaked through! I started this roux over the red burn- ing-hot top, but the trick was to cool it down so as not to scorch the our. This meant taking the pot outside in the freez- ing cold and snow, and stirring it until the roux cooled – just to take it back inside and start the procedure all over again. By maybe the fourth time, I had the nal product – a beautiful dark brown roux. I can remember my chef’s coat freezing with me in it. Ah, the good old days. And mind you, I was only 18 at the time! I made the roux, but wasn’t permitted to make the soup.
Yield: 6 servings
INGREDIENTS
• 5 tbsp. extra virgin olive oil
• 5 tbsp. all-purpose our
• 5 cups sweet onions, thinly sliced
• 1 1⁄2 tbsp. sugar
• 4 garlic cloves, minced
• 2 tbsp. caraway seeds, toasted and
ground
• 2 tbsp. sweet Hungarian paprika
• 1 tbsp. spicy Hungarian paprika
• 2 1⁄2 tbsp. dried marjoram leaves
• 2 tsp. dried thyme
• 1 bay leaf
• 4 tbsp. tomato paste
• 3 tbsp. balsamic vinegar
• 1 cup dry red wine
• 5 cups chicken broth
• 3 lbs. beef shank, cut into 2 inch cubes
• 1 1⁄2 tsp. kosher salt
• 1⁄2 tsp. ground black pepper
PROCEDURE
Pre-heat oven 350 degrees.
To brown the roux, add three table- spoons olive oil to a pot and heat over medium re. Add the our and, with a wooden spoon, mix the our and oil together. The roux should be sti and come away from the edges of the pot. Place pot with roux into the oven and allow to brown evenly, stirring occasionally.
Heat chicken stock on stovetop. When roux has turned brown, place pot onto stove and add half chicken stock while mixing the roux to a smooth liquid with a wooden spoon. Add the remaining stock, and use a whisk to stir until smooth. Let the sauce come to a boil, then reduce heat to simmer. Whisk tomato paste into sauce and simmer for a half-hour.
In a separate soup pot, heat two table- spoons of olive oil and start to brown beef cubes. Add onions and sugar and cook until caramelized. Add garlic and cara- way seeds and cook for a couple of min- utes, then add paprikas, thyme, marjo- ram and bay leaf. Sauté for a few minutes until fragrant. Deglaze pan with vine- gar and wine. Add the sauce through a strainer into the soup pot, bring to a boil, then reduce to a simmer. Cook until very tender (about two hours), stirring occa- sionally. Season with salt and pepper.
This recipe was orginally published in 2014.
• Listing on our website
• Discounted rates at Red Lion
• Cooperative print advertising for downtown businesses
• Discounted booth rate for Thursday!Fest
• Advance noti cation and opportunity to participate in downtown signature events
• Elevated visibility through sponsorship of events
• A venue for you
• Enhanced investment downtown
• Contribute to shaping the future of downtown
Just to name a few!
Chef Howard Karp is the director of the Culinary Institute of Montana at FVCC.
business owners:
You don’t have to be located in Downtown Kalispell to support the heart of the community, but you CAN reap the bene ts of being a KDA member!
HAVE FOND MEMORIES OF MY apprenticeship in St. Moritz, Switzer-
land. One New Year’s Eve day, I had
Member Benefits:
406-253-6923 • DOWNTOWNKALISPELL.COM
SIDE DISH FVCC CHEF HOWARD KARP GERMAN GOULASH
SOUP