Posts Tagged ‘Dan Rybicky’

Hearty Caribbean Soup

February 28, 2009


From Dan Rybicky

Serves 12

2 lbs. boneless lean pork, cut into 1/2 inch dice
1 or 2 pork bones, if possible (I recommend it if you can get them!)
6 cloves garlic, chopped
2 tablespoons fresh ginger root, chopped
2 bay leaves
10 cups of water (or more as needed)
1 cup dry red wine
2 sweet potatoes, peeled and cut into bite-size pieces
1 1/2 cups diced jicama
1 large (or 2 small) summer squash, cubed
6 tablespoons fresh lime juice (2 limes)
1 tablespoon curry powder
1 tablespoon ground coriander
1/2 teaspoon ground cloves
pinch cayenne pepper
salt and pepper to taste
2-3 tablespoons sugar
1 1/2 pounds kielbasa (or other smoked sausage)
3 green (unripened) bananas, peeled and sliced
1/2 cup diced dried pineapple
2 ounces dark rum
8 scallions, sliced for garnish

Place the pork, bones, garlic, ginger, bay leaves, 10 C water and wine in large stock pot. Simmer covered 45 minutes to 1 hour.

Add the sweet potatoes, jicama, and squash. Add more water if water if the soup seems too thick. Stir in the lime juice, curry powder, coriander, cloves, cayenne, salt, pepper, and sugar. Heat to boiling. Reduce heat and simmer until the vegetables are tender, about 20 minutes.

Cut each of the kielbasa slices in half. Add them to the soup and simmer for 5 more minutes. Add the bananas and pineapple. Simmer 7 to 10 minutes more.

Just before serving, remove the bones and bay leaves. Add rum. Serve steaming hot garnished with scallions.

The clean-crock club

February 26, 2009

super soupers

Behold, this week’s smiling soup chefs. From left: Joe [last name?]  Germuska and Bettina Tahsin, Cinnamon Cooper, Andrew Huff, Robyn Nisi Jill Jaracz, and Dan Rybicky. Why are they smiling? Why, because it’s 6:45 and we’re not yet totally, utterly, completely out of soup.


By 6:50 it was another story.

Blame it on the power of Gapers Block, from whose ranks came three of our chefs. Blame it on the nice plug from the webzine Chicago 6 Corners. Blame it on the bike messengers. Blame it on the beautiful (and fleeting, boo) weather. 

Whatever the X-factor, we had an awesome turnout for this week’s Soup and Bread. Awesome for all save those who turned up at 7 and were left to lick lentils out of the bottom of a crock.

Last week we had leftovers. This week, a mad 6 PM rush. What can I say? It’s not an exact science. For what it’s worth, ever since we started up in January I’ve been asking volunteers to make about two gallons of soup each, and while some of our more pro donors — Swim, the Handlebar, Milk & Honey — have generously provided far more than that, I don’t want to prevail on the enthusiastic amateurs to do more. Two gallons is about the max you can turn out in a home kitchen, and even that can be a challenge.

Rest assured, though — we at Soup and Bread will continue to fine-tune the soup-to-people math in weeks to come. By April 1 we just might have it nailed.

Bread, on the other hand, we again had coming out our ears. Hugh came down with the flu and had to reschedule for next week, but our new friends at Whole Foods again donated a healthy bagful of day-old loaves and rolls. Thanks Whole Foods!

While it lasted, by the way, the soup was delish, tho I only tried three of the five: Bettina’s zesty butternut squash with ginger and red lentil, the Gapers Blockers’ rich black bean and pumpkin, and Dan’s crazy Carribean mash-up, which featured both pineapple and kielbasa. The vegan tomato soup was gone before I could even look at it funny, and then it got busy and I watched from behind the bar as the chicken noodle slipped away. 

Those last two were also courtesy of Gapers Block. Andrew, Cinnamon, Jill, and Robyn (who couldn’t make it) are planning on writing up their collective experiment in soup cookery over on Drive Thru sometime soon. And, of course, recipes for as many as I can get my hands on are pending.

Lastly, I should note that people were as generous as they were hungry. Donations for the night came to $235 — a Soup and Bread record. Thanks very much to one and all.