Posts tagged ‘recipes’

July 24, 2012

The Boxed Stock

This week your CSA box contains: Spinach, baby chard, carrots, blueberries, snap peas, salad mix, savory

Recipe #1: borrowed from previous posts (20 cups of chicken stock under $5, and tortellini soup)

We didn’t have chicken this week so I used the boxed stuff. Not quite the same and very salty but I’ve got a Julia Child’s Kitchen Secrets Cookbook and she suggests simmering the boxed stock with onion, carrots and herbs for around 10 minutes to give it some flavour. I also read on another recipe site long ago suggesting to add a cup of water for each litre of boxed stock which seems to reduce the salty “i bought boxed stock” essence to the meal. 

I noticed that the soup stores are selling their “real” stock for around $5 for about 4 Cups. (again, please see my post on 20 cups of chicken stock for $5).
For tonights soup- I simmered the stock ala Julia Child’s recommendation. 

Sauteed some shallots and added the strained stock.

Meanwhile- heat a pot of water for the tortellini ( I used the $2 dried ones, little fresh ones would be good too).

when the water is boiling for the tortellini, throw the peas in the stock. 

Taste your tortellinis- when they are almost done (al dente with about 2 minutes left to your liking…) add the spinach to the stock. I chopped the spinach because it was quite big into about the size of baby spinach (3 inches or so..). Keep most of the stem on, they add a really great texture to the soup.

Once your tortellinis are done, drain them and put a heaping ladleful into each serving bowl. Add some spinach from the stock pot, and pour on the broth to your liking. Add some pepper & a bit parmesan ( I got fancy and used the peeler to make parmesan curls)

Serve!

I thought about adding some lemon juice to the broth, didn’t this time but let me know if anyone has tried that. I seem to stumble across lemon broth soup recipes but haven’t tried it yet. I think it might add a bit of the sour to the “Salty, Sour, Sweet, Bitter” taste.

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October 14, 2010

a quick pasta & peas & veg. soup

I’ve got a few quick dinners on my list to add here. one I am making tonight:

  • chicken stock
  • a bit of dried tortellini pasta
  • whatever vegetables you have. **

Make the base: chopped onions/celery/carrots etc- sweat them with 3TBS olive oil.

add stock to you liking (ie. lots of vegetables, less stock for a chunkier soup) and bring to a boil.
simmer until tender- skim off any scum that rises to the surface- this usually happens with store bought broth- oh well. if you keep the scum in it will alter the taste and cloud the soup.

I boil the pastas until al dente in separate water and then add them to my stock, otherwise the noodles seem to soak up every last bit of stock leaving me with more of a “stew”. tastes very good though but really sucks if you slaved over a stock  earlier or bought some of that solly’s jewish penicillin.

after the noodles are al dente- add them to the broth and simmer to incorporate the flavours. add frozen or fresh peas (at least 1 cup!),

a few minutes before serving add spinach (fresh is nicer)
stir and ladle into bowls once spinach begins to wilt
grated parmesan & pepper finish this off nicely.

** I’ve made this soup with the basics: pastas and stock then just a shallot at the beginning and fresh spinach at the end. It was amazing.  endless examples, try leeks & peas.  the simpler you leave the soup the better.

 

 

 

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June 17, 2010

20 cups of chicken stock for $5

a base for everything. from rice to lentils. to soup all by itself:

INGREDIENTS:

  • T&T market stew hens
  • mirepoix: onion/carrot/celery
  • Herbs! thyme, parsley.
  • Salt & Pepper
  1. rules for ANY stock:DO NOT BOIL.
  2. I put the hens in a pot with enough water to cover , simmered x 30 minutes to bring any impurities to the surface and skim. then added the mirepoix & pinch of salt, and simmered as long as i wanted.

once i saw these hens on sale for $5 and decided to roast them. big mistake.

since then i have learned, simmer these guys on low heat for 3 hours or more.

I had 20 cups of stock and leftover chicken to make sandwiches and pies.

The hens make a fantastic standalone soup and stock. the meat is not so good on its own. with the $5 hen i made 20 cups of stock. the meat made lunch (chicken salad sandwiches); Dinner: Chicken pies. Chicken soup. And chicken stock opened the door to the rest of many meals.


I am making my food from recipes and trial & error. if you would like culinary instruction on stocks I recommend ROUXBE www.rouxbe.com