Welp, my work here is done.
Start to finish Italian Wedding Soup. I even snuck some spinach in with the escarole and carrots. The kids go crazy for this stuff. Best part is making them work for it. I had them roll the mini meatballs.
In case you forgot to track the tag, you should know it’s still going strong.
Sunday soup. Spinach, broccoli, celery, onion, garlic and spices. Simple and GOOD.
Made this last week to counter my less than healthy tour lifestyle. Will be making it again this week. Did not occur to me to add cheese, what a great idea…
Stock tips from your favorite authors!
I am now receiving *actual* stock tips on my stock pics. Love you, internet.
First draft (adapted from Tyler Florence recipe)
1 whole chicken (3 ½ pounds), rinsed. discard giblets.
2 carrots cut in large chunks.
3 celery stalks cut in large chucks.
2 large white onions (quartered).
1 head of garlic, halved.
1 turnip, halved.
¼ bunch of fresh thyme.
2 bay leaves.
1 tablespoon whole peppercorns (any variety).
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Add the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones. Hand-shred the meat, and place into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts
2 tablespoons olive oil.
1 medium onion chopped.
3 cloves garlic, minced.
2 medium carrots cut diagonally in ¼ inch slices.
2 celery ribs, cut lengthwise, sliced in ½ inch slices.
4 sprigs fresh thyme.
1 bay leaf.
2 quarts chicken stock (see above^).
8 oz broken fusilli.
1 and ½ cups shredded chicken.
salt and pepper.
1 handful fresh flat leaf Italian parsley, finely chopped.
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Mark Bittman’s Simplest Dal with Tomatoes
Spring, schming. Keep those stock tips coming!
Soulmates everywhere. Who knew?
#stocktips lemony chicken and orzo soup from Bon Appetit April 2013
It’s not too late, New York!
It’s winter again today in NYC, not spring, even though its April. So. Back to winter food.
I call this white chicken chili but I’m not sure if real chefs would agree with my name. It’s got beans and cumin so I’m sticking with it.
Chicken, onions, garlic, green salsa, five leftover cherry tomatoes cut in eighths, cumin, cayenne, red pepper flakes, hominy, cannelloni beans, corn, and spinach.
Anyway, it’s delicious.