MAN OF THE HOUR

It’s winter. That insufferable time of year for which you yearn all summer long, until it finally shows up. Then you remember why winter sucks, and you wonder just how long you’ll have to wait until summer comes back and you can finally go outside without your teeth trying to shatter themselves against each other.

Or maybe that’s just me. California has a strange definition for what “seasons” are, after all.

In any case, pretty much no matter where you happen to live, part of the winter ritual is finding ways to fend off the cold. Maybe you bundle up with coats and flannel and scarves and mittens; maybe you drink hot tea, or coffee, or cocoa. Maybe you set yourself on fire. I’m not here to judge.

Hereat Man of the Hour, we believe there’s no finer way to fight off Jack Frost than with a good, hearty soup. So, we’ve scoured the internet and presented you with three distinct and delicious ways to fill your belly and warm your soul.

Let’s get started, shall we?

---

New England Clam Chowder

Ingredients

• center-cut baconstrips
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 small potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces)clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2ounces each) chopped clams, undrained

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp.
2. Remove to paper towels to drain; set aside.
3. Saute celery and onion in the drippings until tender.
4. Add garlic; cook 1minute longer.
5. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil.
6. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
7. In a small bowl, combine flour and 1 cup half-and-half until smooth.
8. Gradually stir into soup.
9. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
10. Stir in clams and remaining half-and-half; heat through (do not boil).
11. Crumble there served bacon; sprinkle over each serving.

---

Winter Vegetable Bean Soup with Pesto

Ingredients

• 2 medium carrots, diced (about 2/3 cup)
• 3 medium potatoes, peeled and diced (about 3 cups)
• 1 medium turnip, peeled and diced (about 1 cup)
• 2 large leeks, white part only, sliced (about 2 cups)
• 2 stalks celery, sliced (about 1 cup)
• 5 ¼ cups Vegetable Broth
• 1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
• 1 bay leaf
• ¼ teaspoon crushed red pepper
• Pesto

Directions

1. Heat the carrots, potatoes, turnip, leeks, celery and 1 ¾ cups broth in a 6-quart sauce pot over medium-high heat to a boil.
2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
3. Reserve ½ cup of broth for the pesto. Stir the remaining broth, beans, bay leaf and red pepper in the sauce pot and heat to a boil.
4. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender.
5. Remove the bay leaf. Serve topped with the pesto.

---

Corned Beef and Cabbage Stew

Ingredients

Corned Beef

• 2 quarts water

• 1 cup kosher salt

• 1/2 cup brown sugar

• 2 tablespoons saltpeter

• 1 cinnamon stick, broken into several pieces

• 1 teaspoon mustard seeds

• 1 teaspoon black peppercorns

• 8 whole cloves

• 8 whole allspice berries

• 12 whole juniper berries

• 2 bay leaves, crumbled

• 1/2 teaspoon ground ginger

• 2 pounds ice

• 1 (4 to 5 pound) beef brisket, trimmed

• 1 small onion, quartered

• 1 large carrot, coarsely chopped

• 1 stalk celery, coarsely chopped

Stew

• 2 to 2 1/2 pound Corned-Beef Brisket* (recipe follows)

• 1 tablespoon coarsely ground black pepper

• 1 teaspoon ground allspice

• 2 bay leaves

• 2 teaspoons kosher salt

• 1/2 pound diced carrots, approximately 4 small

• 1/2 pound diced onions, approximately 2 small

• 1 pound potatoes, peeled and chopped, approximately 3 medium

• 1/4 pound diced celery, approximately 2 stalks

• 1 small head cabbage, chopped, approximately 2 pounds

Directions

Corned Beef

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.

2. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice.

3. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.

4. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.

5. Check daily to make sure the beef is completely submerged and stir the brine.

6. After 10 days, remove from the brine and rinse well under cool water.

7. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch.

8. Set over high heat and bring to a boil.

9. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

10. Remove from the pot and thinly slice across the grain.

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Stew

1. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water.

2. Cover and set overhigh heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

3. After 2 1/2 hours add the carrots, onions, potatoes and celery.

4. Return to a simmer and cook uncovered for 15 minutes.

5. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.