Monday, November 1, 2010
First make the chicken stock. If you already have chicken stock made- you can use that, and then add some already cooked chicken to the soup.
1 small whole chicken
2 Tbs apple cider vinegar
1 stalk celery
Cover the chicken with cold water in a stock pot. Add vinegar and bring to a boil. Once it comes to a boil "scum" will form on the surface. Skim the scum off. Although not harmful, these proteins will cloud the stock, and give it an off flavor. After skimming the surface, lower the temp to a simmer. Once the chicken is gently cooked , take the meat off the bones, and then put the bones back in the pan. Simmer gently for a total of 6-8 hours. About half way through, add the vegetables and seasonings.
Chicken from making the stock
8-12 cups chicken stock
1-2 Tbs butter
1/2 red onion diced
1 carrot, diced
3-4 cloves garlic minced
1 stalk celery diced
1 squash julienned - very very thin. The idea is to mimic a noodle
green beans cut into 1 inch pieces
8 oz crushed tomatoes
1/2 cup chiffonade of fresh basil
2 tsp chopped fresh rosemary
2 tsp fresh chopped oregano
(if you don't have fresh, use about 1/3 the called for amounts, and add them to the soup with the caramelized veggies)
In a saute pan melt 1 Tbs butter. Add onions and caramelize. Add carrots to the pan and cook until tender and caramelized. Cook the garlic until fragrant, adding more butter if necessary. Add celery and cook until tender. Place cooked veggies in chicken broth and bring to a simmer. Add green beans, and cook for 3-5 min, until almost tender. Add chicken, basil, rosemary, oregano, crushed tomatoes, and squash, Cook another 5-7 minutes, or until all vegetables are tender. This soup can be served two ways.
This was my hubby's favorite way. Soup with either creme fraiche, or sour cream stirred in.
When I roast a chicken I like to save all the pan drippings. Store them in the fridge in a jar and the fats will rise to the top, while the broth congeals on the bottom. These are wonderfully flavorful, and full of healthy gelatin, minerals, and fats. Tonight I used leftover pan drippings as the basis for flavorful broth and stir-fry.
1-2 pounds baby bok choy - roughly sliced
2 zucchini - cut into a pont-neuf (.5 x .5 x 2.5)
2 large heirloom tomatoes, I used yellow, large dice
3 large portabello mushrooms, thick slice
2-3 cup pan drippings, aprox- allowed to separate in the fridge
2-3 cups cooked chicken (this is a great use for leftovers from roasted chicken)
Salt and pepper
2 Tbs cold butter- diced
Scoop the chicken fat off the top of the drippings and add to a hot skillet or wok. Add zucchini, seasoning with salt and pepper. Lightly saute - but don't cook all the way. Now add the bok choy and saute until wilted. Next add the mushrooms and sweat lightly. Once everything is close to being cooked, add the tomatoes, diced chicken, and the remaining pan drippings. Melt the gelatinous broth(pan drippings), and soften the tomatoes. Everything should be tender and hot. Dice the butter and add it. This is called to monte au buerre, which means to whisk cold butter into a sauce to add richness and gloss. Adjust the salt and pepper as needed.
You are going to be amazed at the wonderful flavor in this stir-fry! Let me know what you think.
Thursday, August 19, 2010
Wednesday, August 18, 2010
Pan seared salmon with creamy pesto sauce
1/4- 1/2 c. Cream
1 pound Salmon fillets
2 Tbs Butter
Salt and pepper
2-3 c. arugula
2-3 Tbs lemon juiced
1/8 c. parmesan cheese
4 Tbs extra virgin olive oil
fresh salt and pepper
Tear arugula into bite size pieces. Taste the arugula. If it's really strong/peppery- then use less lemon. Dress with oil and lemon juice. Season with salt and pepper. Thinly slice and and cut into medium size pieces the fennel bulb. Layer on top of arugula. Add freshly grated Parmesan and drizzle with oil.
Friday, September 4, 2009
Wednesday, August 19, 2009
For my readers.....please forgive me in advance if I don't post as often as I should, or as perfectly as I should! I've been wanting to start this blog for about 3 months now. Everytime though, I either took a picture of the food, and forgot the recipe, or loved the recipe and forgot to photgraph it before it was consumed! I've decided to just start- and tweak and improve along the way. Comments welcome (and loved) !!!!