The Amish Cook Does Frogmore Stew

That little dish I picked up on yesterday's adventure came wrapped in a section of year-old newspaper.  The only possible name I can find on it, Weekender, seems unlikely especially since it's dated Thursday, January 24, 2019.

There's a regular column called The Amish Cook authored by Gloria Yoder and on this day she's telling the tale of Frogmore Stew.  Her picture and recipe are intriguing... and the story about how she was first introduced to the dish is cute.  The editor notes that it's more commonly known as a Low Country Boil and is an example of how non-traditional foods find their ways into unexpected kitchens and become family favorites.

I can't wait to try this!

FROGMORE STEW

Broth:
1 cup ketchup
1 cup vegetable oil
1 cup vinegar
3 oz pkg of your favorite crab boil (I like Zatarain's but this is Old Bay country....)
3/4 cup salt
2 tsp black pepper
16 cups of water

Stew:
6 lbs chicken breasts or tenders
5 lbs link sausage (I'd pick Andouille or a smoked sausage ring and cut it into pieces)
2 lbs shrimp
12  unpeeled potato wedges (or as many new potatoes as you want)
1 1/2 lbs baby carrots (or big ones cut into 2-inch pieces)
18 cobbettes of corn
1-2 green peppers, chunked
2 12 oz pkgs of button mushrooms
3 lg onions cut into wedges

Leave burner on high at all times.  Bring broth to a boil and cook for 30 minutes.  Add potatoes and carrots and cook for 10 minutes.  Add sausage and cook for 10 minutes.  Add chicken and cook for 20 minutes.  Add mushrooms, onions, and corn and cook for 10 minutes.  Add shrimp and peppers and cook for 5 more minutes.  Turn burner off and let sit for 5 minutes.  Drain liquid and serve immediately by dumping onto the center of your table (or on a big cookie sheet placed on the table).  Have dipping sauces available.

Ms. Yoder suggests catsup, barbeque sauce, sour cream, and ranch dressing.  I might add cocktail sauce and horseradish infused mayonnaise to her list...

In her story, she tells of being a young woman working at an Amish store and being invited to the boss' house for dinner.  They only told her the meal was Frogmore Stew and she was curious but also a little worried it was made from frogs...  When she arrived, she was shown to their dining room where the table had been expanded to accommodate several guests along with the family and was covered with a plastic cloth.  She noticed that there were no plates set, only napkins and forks... After a prayer of thanks, she watched in wide-eyed fascination as they dumped several piles of drained vegetables, chicken, sausages, and shrimp right onto the table!  Dips were passed around and each person dobbed the ones they wanted on the table in front of them and then used their fork to stab a morsel from the pile, dip it, and enjoy.

The dish made such an impression that she and her parents made it for a visit from her out-of-state boyfriend (and later husband).  Maybe it's the dish that won his heart?

Well, you know... Valentine's Day is coming right up!!

A Tale of Two Soups

In the past few months I've been introduced to a few Pennsylvania Dutch recipes that have an unfamiliar component called a Rivvel. I haven't quite decided if I like them or not, but I am intrigued enough to want to play with the recipe. A few days ago, Jason's Mom made a big pot of Potato Soup. Potato Soup... with Rivvels.

First appearances were very much like the potato soup I am familiar with and love. But the taste was a bit different. And the texture didn't feel like the thick and silky yumminess I crave on a cold wintery day. I'm not saying it was bad, just different.

I guess this is a good time to stop and explain what a Rivvel is.

It's a kind of free form noodle, or dumpling, depending on who you ask. On their own, they make me think very much of the Spaetzle I always got with my Vienerschnitzel at Seigfried's when I lived in Salt Lake City. But in soup, I'm struggling to love them.  I found this recipe for soup online at cooks.com that explains how to make them.

RIVVEL SOUP  

2 c. unsifted flour
1 egg, well beaten
1/2 tsp. salt
4 qt. chicken broth
2 c. corn

Combine flour, salt and egg together and mix with fingers until crumbly. Drop rivvels (little noodles) into broth. Add corn and simmer 10 to 15 minutes. A rivvel is a "little lump" or noodle.

Photo from fotosearch.com

Switch the broth for milk and corn for potatoes and it's pretty much the soup she made. She's also made a version with navy beans and a bit of shaved ham. Searching, I found another site that called the recipe Amish and said it was a Depression-era way to stretch common (read "inexpensive") pantry items into a meal that would satisfy lots of hungry tummies. Add a few crackers and you have starch on starch on starch, so fill tummies it would!

The soup I had in mind when she said Potato Soup takes a bit more prep work to bring it all together...

KATHY'S CREAM OF POTATO SOUP

In a stock pot or Dutch oven, bring 2 +/- pounds of cubed potatoes to a boil in just enough salted water to barely cover. Cook until fork tender.

Meanwhile, in a saute pan, melt 5 Tbl butter and add a chopped onion and an equal amount of thinly sliced celery and cook until translucent.  Add 3 Tbl of white all-purpose flour and stir until well combined. Cook for 2 minutes longer so you don't have a raw flour taste in your finished soup. Scrape into boiling potatoes and stir to combine and work out any lumps from the rue.  Reduce heat and add milk and/or heavy cream. Simmer, stirring often, until thick and creamy - don't let it boil after adding the milk because milk scorches easily. You may need more as it thickens to get the right consistency. When vegetables are tender, add black pepper to taste. Adjust for salt.

To serve, ladle into bowls. Top with a dollop of sour cream, some crispy crumbled bacon, chopped chives and grated cheddar cheese.

Oh yum!  I'm hungry now...