Lögberg-Heimskringla - 14.01.2005, Side 14

14 • Lögberg-Heimskringla • Friday 14 January 2005
Hearty beef fare to start off the new year
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
It is January and hearty beef
fare seems exactly right.
Elva Jónasson’s comment
regarding her mother’s bau-
nasúpa (bean soup) eloquent-
ly sums up our desire for the
comfort and nourishment of
our mother’s soups and stews
at this time of the year: “My
mother used to serve this on
cold blustery days, especially
in the late fall or during stormy
winter days, and of course, she
was always taking fresh bread
out of the oven just as we were
getting home from school at
noon. I still think
of her comforting
soups whenever
I am chiiled and
wish I could go
back in time.”
The old
kjötsúpa (meat
soup) recipes, as
with this bau-
nasúpa, may
seem bland by
today’s standards,
but you may always add garlic,
herbs or vegetables according
to your own preference.
The beef stew recipe is a
long-time favourite of my fam-
ily. I believe my mother began
preparing stew this way some-
time in the late fifties. As I
don’t follow an actual recipe,
I had to give some thought to
the quantities in order to share
it with L-H read-
ers! However,
soups and stews
lend themselves
forgivingly to
improvisation.
You can always
add a little more
of this or that,
depending on
what you have
on hand. This
is very much in
keeping with the great make-do
spirit of the early New Iceland
women. We are just luckier to-
day to have so much more at
hand.
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Gordon J. Reykdal
President & CEO
17703 - 103 Avenue
'i
Edmonton, AlbertaT5S IN8
Canada
I
Tel: (780)408-5118
Fax: (780) 408-5122
E-mail: gord@rentcash.ca
Loa Johannson’s Baunasúpa
(Bean Soup)
1 Ib. brisket ofbeef
2 cups white navy beans
4 cups water
1 large onion, chopped
salt to taste
1. Wash the white navy beans;
drain and add 4 cups of
water, soak ovemight.
2. The next day, cut the beef
brisket into 1-inch slices.
With a little oil on the
bottom of a dutch oven or
heavy soup pot, brown the
brisket pieces. When the
meat is well-browned, add 4
cups of cold water and bring
to a boil. Reduce the heat so
that the mixture remains at a
simmer and allow to simmer
for 45 minutes or so.
3. Drain the beans and add to
the pot. Retum to a boil and
again allow to simrfter until
the beans begin to soften.
Add the onion and salt to
taste (about 1 tsp. to start).
Continue to cook until the
onion is transparent. It may
be necessary to add water
depending on how the beans
swell during the cooking.
The beans should remain
whole and not be puréed.
Beef Stew
2 tbsp. olive oil
2 Ib. stewing beef cut in 1 inch
Soups and stews
lend themselves
forgivingly to im-
provisation.
You can always
add a little more of
this or that, de-
pending on what
you have on hand.
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cubes
1 medium to large onion,
coarsely chopped
1 garlic clove, minced
2 cans of beef consommé
1 can tomato soup
1/2 cup ketchup
1/2 cup red wine (optional)
3/4 tsp. dried thyme
2-3 dashes ofworcestershire
sauce
ground pepper, to taste
3 medium potatoes, cut in
eighths
3 medium carrots, cut in 1/2
inch pieces
2 celery stalks, cut in 1 inch
pieces
1. Heat oil in a large skillet.
Add beef and toss while
browning. When beef is
almost completely browned
add the onion and garlic.
Sauté until the onion is
translucent.
2. Pour 1 can of beef consom-
mé over the beef and onions.
With a spatula loosen up all
the browned bits from the
bottom of the skillet. Trans-
fer to a large pot.
3. Add the second can of beef
consommé, tomato soup,
ketchup and red wine. Stir
together, cover and simmer,
stirring occasionally, for 30
minutes.
4. Add the thyme, worcester-
shire sauce, ground pepper,
and the vegetables.
5. Cover and simmer, stirring
occasionally, for 1 1/2-2
hours or until the vegetables
are fork tender.
Tip: I like to make this stew
a day ahead. I simmer until the
vegetables are almost tender.
Then I cool the stew to room
temperature and refrigerate.
The next day I reheat until the
vegetables are done.
For more information on
Kristin and The Culinary Saga
of New Iceland see her web-
site www.coastline-publish-
ing.com.
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