Thai Massaman Curry

Total Time: 50 minutes

Yield: SERVES 3-4 (with rice)

Ingredients:

• 1 lb chicken pieces OR tofu OR shrimp mmm
• 1-2 medium red potatoes, medium dice
• 1 14 ounce can coconut milk (I use lite becuase I don't prefer a big coconut flavor)
• 1 poblano pepper, small dice
• 1 small red pepper, thinly sliced
• 1 c grape tomatoes, halved
• 2-3 c of any other veggies that are in season, sliced. Sugar snaps, asparagus, zucchini, bell peppers, lima beans, eggplant, chick peas, bamboo shoots, broccoli....anything that makes you happy.  Or just leave it at the 'maters.
• 2 T coconut oil or vegetable oil
• 1 small onion, thinly sliced
• 1 large thumb-piece ginger, grated
• 4-5 cloves garlic, minced
• 1 red chili, sliced or 2 bird's eye chilis or 1/2 t crushed red pepper flakes
• 1/2 cup broth (veg or chix)
• 1 stalk lemongrass minced, or 3 T bottled prepared lemongrass
• 3 bay leaves
• 4 keffir leaves (opt)
• 1 t turmeric
• 1 t ground coriander
• 1 t whole cumin seed (1/2 t ground, if you can't find the seeds, but there is definitely a flavor difference)
• S&P
• 1/2 t ground cardamom or 4 green cardamom pods bonked
• 1 tsp. tamarind, or substitute 2 Tbsp. lime juice* (I've both are great, the tamarind is more tart / sour)
• 2 T fish sauce
• 1 T brown sugar
• Thai or sweet basil

Preparation:

1. Heat a large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
2. Add the stock, lemongrass, bay leaves, keffir leaves, turmeric, ground coriander, whole cumin seed, S&P,  cardamon, tamarind (or lime juice), fish sauce, and sugar. Stir with each addition and bring to a light boil.
3. Add the protein, stirring to coat, then add the coconut milk and potatoes. Return to a boil. Reduce heat to low, or just until you get a good simmer.
4. Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato and all other veggies during last 5-10 minutes of coooking. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
5. Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
6. Serve over basmati rice, jasmine rice, quinoa, or any other yum you have around.  Garnish with basil (preferably Thai).

Sage Pork Chops with Melted Onions n Yum

I don't have a great story for this one other than:

We bought a pilot pig share ... no, not flying pigs ... this (in addition to our cow share) and got some really great pork chops in the process.  I wanted to stuff them with apples, walnuts, and cheese, but this packet was not thick enough to stuff, so I figured I'd just "top."  

While we're talking pork...if you're a pork fan, make a commitment to seek out a reputable pork farmer and try a few different cuts.  Supermarket pork is nice and versatile, farm raised or heirloom pork is an existential experience.  Consider putting the same money towards a "real" pork chop that you put towards a high end super market beef filet.  I promise you, you'll enjoy it more.

Mmm.  Pork.

Yield: 2 servings

Prep Time: 45 minutes - super easy

Diet: gluten free, nut free, egg free

Ingredients:

2 bone in center cut pork chops, or boneless, or loin - whatever you like

1-2 t rubbed sage
Salt & Pepper
1/4 large yellow onion, cut in 1/4 - 1/2 inch half moon slices (I like thicker)
1/2 honey crisp or other crunchy sweet apple, sliced 1/4 inch slices
1/2 t minced garlic
4-6 slices (enough to cover both chops) rubusto cheese or other firm, melty, sharp nutty cheese.
1/4 cup white whine or vermouth
1 T dijon mustard

Method:

• Before you prep anything else, rinse pork and pat it dry. Season both sides with salt / pepper / sage. This will give the salt and seasonings a little time to work the meat

• Heat oil over medium high heat. Pat onions dry and add them to an oven-proof saute pan. Leave them be so they get a little caramelized on the cut ends. Once that happens you can stir them around a bit to expose the other end.

• Push the onions out of the way and add the apple slices. Let them start to brown and caramelize before you turn them.

• Remove the apples from the pan, but leave the onion.

• Add the pork and cook about 4-6 minutes on the first side, depending on the thickness and bone vs no bone. Flip the chops, cook another 3 minutes. Turn on broiler, move rack to the upper third of the oven.

• Add the garlic to the pan and stir it around with the onions, let cook 1 min.

• Add the wine and the mustard, swirl around in the pan and reduce the heat. Let simmer a couple of minutes.

• Finish chops in oven 3 min, until cheese is bubbly and brown.

• CAREFULLY remove the pan from the oven, let the chops rest on the dinner plate and reduce the sauce in the pan a bit. REMINDER THAT THE PAN HANDLE WILL BE 550*

• Plate the onions with sauce down, they should be nice and soft, but with a little bit of body left. Top the onions with sauce and the chop.

• Serve with oven or pan roasted fennely brussels sprouts...maybe sub apple cider vinegar for lemon? OOH or orange zest!

Lunch! Pasta Bakes - for here or to go?

A rediscovered old friend recently asked the universe for some advice on creative and practical school lunches for her toddler.  At our house we brown bag it every day, so it got me to thinking about how to spice up lunch in a way that's easy to make ahead and appealing to a toddler.  While there are no toddlers in our house, there is a grown man with very similar tastes.  So begins my new quest to create make-ahead lunches that will work for big kids and little kids alike.  I'll name them all "Lunch!" so they're easy to find.

We'll start with a couple of different takes on the pasta bake.  Once you get the principle down, sub in any ingredients or sauces that you dig, below you'll find 2 variations.  First, you'll want to get a big muffin tin if you're cooking for big kids, a regular one will do for little kids.  Once you get your 'bake' together, you'll smush it all into the cups and bake to set them.  In the end, you'll have pre-portioned lunches for quick packing.

The basic principle is to slowly braise a protein of your choice in a low oven so that it will be super moist and juicy and therefore will be able to stand up  to a couple of reheats.  You'll also par-cook some pasta or other starch, so it can happily go through the same thing without dissolving into mush.  To that you'll add raw veggies, some binding agents like cheese or egg, and toss it all together with the sauce you used to braise the meat.  Pop it in a tin, bake for a bit to set, and then nuke at lunchtime or enjoy at room temp.

I haven't tried it, but tightly wrapping and freezing individual portions should work well if you let them defrost before you reheat.  Might get a little wonky if you use egg - reheat at a low temp.

NOTE: you can easily sub in quinoa pasta, rice, or spaghetti squash to make this gluten free.  Cook the quinoa pasta a bit longer though - maybe 2 or 3 minutes.  Try marinated extra firm tofu or saitan to make it vegetarian...but cut back on your salt.

Cheesy Pizza Chicken Bake

Prep time: 1 hour
Yield: ~ 6 large bakes, ~ 10 small

Ingredients:

1-1.5 cups dry pasta, something hearty like rigatoni, ears, or penne

2 chicken breasts

1.5 cups pasta sauce or pizza sauce

1.5 cups broccoli florets

1.5 cups shredded mozzarella

1 handful sliced pepperoni (for the junk food lover)

1 t chili flakes (for big kids)

2 T grated parm

20 cherry tomatoes, halved

2 t dried oregano

1 t garlic powder

s & p

olive oil spray

Method:

• Preheat the oven to 350*, bring a pot of salted pasta water to a boil
• Slice your tomatoes in half, toss with cooking spray, salt, pepper, oregano, and garlic powder.  Pop these in the oven towards the bottom.  No need for the oven to be to temp.  You're going to slowly dry these out so you get the great tomato taste, without the liquid that will sog out your dish.
• Lightly salt and pepper the chicken and place it in a roasting pan just big enough to hold it.  I use a pyrex loaf pan.  Add enough pasta sauce to not quite cover the chicken.  Pop it in the 350* oven, uncovered, for about 30 min or until just cooked through - maybe even a little under if you're comfortable with that.
• While the chicken and tomato are doing their thing, cook your pasta for 5 minutes and drain it.  Return it to the pot and lightly spray with olive oil to prevent it from sticking.
• When your chicken is done, remove it from the oven and let it cool to touch.  Leave the chicken in the sauce and shred it with 2 forks.  Cut the longer bits into kid safe pieces.
• Once your maters look a bit shriveled, toss them in the pan with the pasta, veggies, chicken, sauce, and mozzarella.
• Spray your tins lightly with the oil and pack the pasta mix into them.  Top with a little more mozz and the parm.
• Return the pan to the oven for about 10 or 15 minutes - until the cheese has had a chance to melt and bring things together.  
• Remove, cool, and pop in the fridge.  Once the cheese is cool you can pop them out and pack them up.  

When I pack these up for big kid lunch, I throw a handful of green beans or other steam friendly veg to bulk up the portion.  It all can be nuked together for just a minute or so - yum.

Chicken and Sweet Sausage with Veggies

Prep time: 1 hour
Yield: ~ 6 large bakes, ~ 10 small

Ingredients:

1-1.5 cups dry pasta, something hearty like rigatoni, ears, or penne

1 chicken breast

1/4 lb sausage (hot, sweet, other), casing removed

3/4 c white wine

herbs / spices to complement the sausage.  I used unflavored sausage and added tarragon, thyme, garlic, pepper and lemon zest.

1.5 cups broccoli florets

1.5 cups grated fontina, gouda, swiss, mozzerella, or whatever goes with your flavors

2 T grated parm

1 c frozen peas 

1/2 c panko bread crumbs

20 cherry tomatoes, halved

2 t dried oregano

1 t garlic powder

s & p

olive oil spray

Method:

• Preheat the oven to 350*, bring a pot of salted pasta water to a boil
• Slice your tomatoes in half, toss with cooking spray, salt, pepper, oregano, and garlic powder.  Pop these in the oven towards the bottom.  No need for the oven to be to temp.  You're going to slowly dry these out so you get the great tomato taste, without the liquid that will sog out your dish.
• Lightly salt and pepper the chicken and place it in a roasting pan just big enough to hold it.  I use a pyrex loaf pan.  Form the sausage into a patty and place it on top of the chicken.  At this low temp, the fats and salts from the sausage will help baste the chicken in the same way that the pasta sauce did in the last recipe. Add white wine to come about 1/4 to 1/2 way up the chicken.  This acid will help tenderize the chicken like the acid in the tomato did.  Pop it in the 350* oven, uncovered, for about 30 min or until just cooked through - maybe even a little under if you're comfortable with that.
• While the chicken and tomato are doing their thing, cook your pasta for 4 minutes, add the peas and cook 1-2 minutes more then drain.  Return it to the pot and lightly spray with olive oil to prevent it from sticking.
• When your chicken is done, remove it from the oven, drain out the fat and remaining wine (sadness) and let it cool to touch.  Shred the chicken and crumble the sausage using 2 forks.  Cut the bigger bits into kid safe pieces.
• Once your maters look a bit shriveled, toss them in the pan with the pasta, veggies, meat, panko, and cheese.
• Spray your tins lightly with the oil and pack the pasta mix into them.  Top with a little more cheese and the parm.
• Return the pan to the oven for about 10 or 15 minutes - until the cheese has had a chance to melt and bring things together.  
• Remove, cool, and pop in the fridge.  Once the cheese is cool you can pop them out and pack them up.  

Other ideas I haven't tried yet:

• Ground beef or turkey (do it in a skillet like you regularly would), sloppy joe, rice, and cheese.
• Refried beans, rice, salsa, and cheese, topped with smashed tortilla chips.
• Roasted turkey, mushrooms, chopped spinach, melted tomatoes, feta and egg.
• Teriyaki chicken, broccoli, scallions, rice and egg.
• Chicken mac n cheese with broccoli or green bean bits.

Chick Peas and Lentils, Moroccan Style-ish

I'm pulling this out from the fist post to make it a little more approachable.  I've used this fish dish with next to no liquid as a warm salad under a protein, but with a little broth it makes a fantastically satisfying stew to serve over rice or enjoy like an exotic bowl of chili.  You could even puree it down and serve it as a dip with crostini and vegetables, warm or room temp.

Yield: 5-6 cups
Time: 30-45 min

Ingredients:

1 t olive oil
1/2 cup, onion, small dice
1 small carrot, small dice
1 small celery, small dice
1-2 t cumin seeds
2 t chili powder
8 cardamom pods, seeds only
2 t grated fresh ginger
2 garlic cloves, minced
1/4 cup dried red lentils, rinsed
1/2 can unsalted chick peas, rinsed
2 scoops of diced canned tomatoes, plus all the juice from the can
3/4 cup water
2 cloves
1 dash of cinnamon
1/2 bag fresh baby spinach
s&p to taste

Method:

• Heat 1T oil in a small sauce pan.  Sweat the onion, celery, and carrots until just tender crisp.  
• Turn up the heat a bit, add the spices and fry for at least a couple of minutes, stirring often.  The longer you go without scorching, the better, but 2 min is good.
• Add the ginger and the garlic, reduce heat and cook about 30 seconds.  
• Add the lentils, tomato, juice, water and cloves.  Bring up to a boil and reduce to a simmer.  Cook about 15 minutes, add the chick peas, season with S&P and cinnamon.  
• Return to low heat and let the chickpeas heat through.  You can go soupy on this or you can go dry.  I opted to go dryer, because I was seeking a warm salad (to go under this Moroccan Style Fish dish), but a stew or chili consistancy would also be great.  

Moroccan Style Fish

I've been away from the blog for some time, but I haven't stopped cooking.  The discovery of a friend from the way-back machine has inspired me to get back to the blogging habit.  Thanks Jos!

So, I found myself at the fish case on Saturday making eyes with a beautiful row of whole trout, so I took one home with no particular plan in mind.  I have often picked up little half pounders or smaller and prepared one for each of us - mine with mushrooms, ginger, oyster sauce, scallions, and lime...his with garlic, fennel, lemon, fresh tomato, and basil.

This googly eyed fish was a bigger fella, nearly a full pound, so he'd have to work for both of us.  I rolled at least a half dozen ideas around in my head and settled on something in the Moroccan vein.  I looked up scores of recipes for "Moroccan Style Fish," then started with an amalgamation of the things I liked the best. From there...I kinda went off the rails like I usually do and this is what we ended up with - try it along side this Chick Pea and Lentil Salad.

Yield: 2 servings, plus 2 servings left over grains

Time: 90 min to 3 hours...depending on how long you marinate

Ingredients:

For the Marinade

1 small bunch cilantro (coriander), leaves only, finely chopped...parsley will work too

1 T paprika

1/2 t cayenne pepper
1 t coriander seeds (or 1/2 t ground coriander)
1 t black pepper corns (or 1/2 t ground black pepper)

1/4 teaspoon saffron threads, crumbled (optional)
1 t cumin

1 t salt, or more to taste

1-2 teaspoon ginger 

4 cloves garlic, pressed or finely chopped

3 tablespoons vegetable oil

juice of 1 small lemon

For the Fish
.75 - 1 lb fresh whole fish (or skin on boned fillets or naked...whatever you're comfortable with.  I used trout, but rockfish, bass, grouper, or any nice white fish will do.  Hell use chicken breasts or thighs if you like!)
1 large carrot, cut into long sticks
1 large celery, cut into long sticks
1/2 large yellow onion, thinly sliced
1 russet potato, thinly sliced (didn't have one, so left it out)
1 tomato, thinly sliced or a couple of canned fellas
6-10 olives of your choosing...hate olives?  Try capers or anything briney that you like.
6 dried figs, halved
lemon, thinly sliced
olive oil

Method:

• Heat oven to 425*
• Combine all dry marinade ingredients in a spice grinder and grind.  Mix with all other marinade ingredients.
• Rinse and dry fish.  If using a whole fish, slash both sides about 3-4 times.  Rub marinated, inside and out, be sure to get some in the slashes too.  You should have about half the marinade left.  That's cool.
• Wrap fish in plastic and toss in fridge till you're ready to get it in the oven.  Let marinate up to 2 hours if you have the time.
• Slice up all your other veggies, oil a small roasting pan, just big enough to hold the fish, and make a lattice of the carrots and celery.  The fish will rest on top of this.  Surround the lattice with a later of onion, then top with potato slices, then tomato. 
• Plop the fish on top of the lattice, place some lemon slices and some fig bits inside the fish.  Top the fish with a few slices of lemon, and arrange the remaining figs and the olives around the fish with the maters and stuff. Drizzle or plop the rest of the marinade on top of the veggies.
• Cover the fish tightly in foil and bake for 25 minutes.  Remove the foil and bake another 20.  (NOTE If you're going with fillets or steaks in lieu of the whole fish, reduce both cook times by half and watch closely after you uncover.  This timing will vary wildly depending on the type of fish and thickness of the cut.)
• If you went with a whole fish you can just cut it in half, or you can try to break it into two nice fillets.  Serve with head and tail on or off...I opted for head off, tail on, easy chop in half.
• Line 2 dinner plates with fresh baby spinach, arrange some of the fish pan veggies and goodies on the plate (maybe add a bit of this in stew or salad form) and top it all with a piece of the fish.  Serve with additional fresh lemon.

A Proper Curry

Hey gang, missed you all during my impromptu hiatus. I've been turning out some fun stuff lately, but haven't had a chance to post.  This weekend I returned to an old favorite with more focus and discipline, and the result was a really fantastic, balanced, curry with nice flavor layering.  The ingredients are really similar to my other curry post, but the results are completely different.  I even managed to impress an Englishman with this one.  Next batch, I'll try running it by an Indian ex-pat.

Enjoy.


Ingredients:
olive oil or ghee
1 large yellow onion, diced
4 cloves garlic, minced
2 T ginger, minced
1 mild poblano pepper, fine dice
1 T turmeric
1 T cumin
10 green cardamom pods, seeds only
1 can unsalted chopped tomatoes with chilies (I use Muir Glenn)
3 dried birds eye chilis
.5 T ground coriander
.5 T chili powder
2 T fenugreek powder
.5 t red pepper flakes
2 small red skinned potatoes, diced
1 box (or can) chick peas, well rinsed
.5 head cauliflower chopped
1 large zucchini, chopped
1 cinnamon stick
salt
pepper

Method:

• Heat 1-2 T olive oil (or ghee) over medium heat in a large, heavy bottomed pot
• Add onion and cook until nearly translucent.  Add poblano, garlic, ginger and turmeric.  Cook 5 minutes stirring.  Don't let the turmeric scorch.
• Add a dash of salt, cumin, cardamom seeds.  Cook 5 minutes stirring.  Again, careful not to scorch.  Add water to the pan and reduce heat if you're worried, but the idea is to fry the spices.
• Add tomatoes, chilis, coriander, chili powder, pepper flakes and fenugreek powder.  Cook 20 minutes (or longer if you have the time, it only gets better) at a simmer, stirring often.  Watch the bottom of the pan and be sure to keep combining anything that sticks to the bottom back into the curry with a wooden spoon.
• Add cauliflower, potatoes, and cinnamon, simmer till the veggies are nearly tender.
• Add the zucc and chick peas, cook until peas are warmed through and zucchini is just tender.
• Finish with s&p to taste

Serve over any grain you like.

Hearty pasta with greens, beets, feta and maybe some Sausage

My frustration with the lack of cold weather is what brought this one to life. Hoping to summon some relatively seasonal weather, I mixed up some fair weather friends with some heartier staples for a very easy and satisfying  supper.  I happened to have a bratwurst in my freezer and beets in the fridge, so all I needed was some greens and inspiration.

Yield: 4 servings
Time: 60-90 minutes, depending on your beets

Ingredients:
4 large (baseball sized) red beets, tops removed and bellies well scrubbed
1 T rosemary
1/2 lb bratwurst or other savory mild sausage
1/2 large yellow onion, chopped
12-16 leaves of Swiss chard, ribs removed and chopped, leaves roughly chopped and well washed
3 cloves garlic, minced
1/2 lb whole wheat cavatappi pasta, cooked al dente
1 T olive oil
1/2 - 1 c crumbled feta
s and p

Method:

• Preheat oven to 400*, place the beets in a shallow roasting pan with about a half an inch of water.  Sprinkle with s&p and crushed rosemary.  Tightly cover with foil and roast until they are easily poked with a fork, but still offer a bit of resistance.  A baseball sized guy will go 60-90 minutes.  Several smaller fellas will go as quickly as 30-60 minutes, but are more work to peel.
• Meanwhile, bring a pot of salted water to a boil, cook pasta until just done (it will cook a little more, so you can even go under) about 8-9 minutes.  Toss with some olive oil and set aside.
• In a large lidded saute pan over medium low heat, cook the sausage through (whole, crumbled or sliced*). As it nears done, add the onions to the pan and cook until translucent.
• Add the greens and chopped stems, reduce heat low and cover to wilt the greens.  After a minute or 2 add the garlic and stir it all around.  Cover and allow to continue cooking over very low or no heat until the beets are ready.  If the beets have a ways to go, just leave the lid on and turn off the flame until you take the beets out.
• Once the beets are out of the oven and cooled enough to handle, return the greens and sausage to low heat and add the pasta to warm through.
• Meanwhile, peel the beets* and chop into cubes.
• Toss the pasta mixture to evenly distribute and serve in warmed shallow pasta bowls.  Top with beets, feta and a healthy crack of pepper.

If you opt to go veggie with this and leave out the sausage, add a little oil to the pan before you add the greens.  Bring up the flavor with some rosemary, sage, and fennel.  Add a splash of apple cider vinegar or balsamic vinegar just before serving.

Or...throw it all in a baking dish, top with mozzarella or swiss and bake until bubbly!

This would also be a fantastic side to any roasted or braised meat, less the sausage.

*Helpful Hints:
Cooking sausage: I don't work with sausage much, and I'm not very good at cooking it.  I can never seem to get a while link to cook through, so I either slice it long ways and cook it in a pan, or just pull it out of the casing and crumble it.  Personally, I find the crumbles more appealing than slices anyway.  I find that in German applications, the links are either steamed or boiled.  For this dish, you could just as easily roast it in the oven along side the beets, then add it to the onions.
Peeling Beets: beets are really easy to cool once they are cooked and allowed to cool a little bit.  I always recommend wearing rubber dish or latex medical gloves, cuz the red will last for days.  Any way you go, just pick up the beet and rub it gently between dry paper towels. The skin should just roll right off for you.  If you get some stubborn spots, try a small paring knife or a veggie peeler.

Chicken Cordon Bleu Puffs

This is a twist on my mom's tried and true Sausage Cheese Balls. They're great to have on hand for the holidays or for movie night.  They are in no way vegan, vegetarian, gluten free or remotely good for you, but man they taste good.

Yield: 7 dozen puffs
Time: 90 minutes

Ingredients:
8 boneless, skinless chicken thighs
3 T dijon mustard
1/4 c. dry white wine
1 T dry mustard
1 T high quality dried tarragon
3 T minced shallot
1 lb grated high quality swiss cheese (I used half emmenthaller and half jarlesburg)
4-6 oz ham steak, chopped small (pencil eraser or smaller)
3 1/2 cups bisquick bake mix
Salt & Pepper

Method:

• Preheat oven to 375*.
• Lay out the chicken so the messed up part where the bone was is facing up.  Sprinkle with salt, pepper, dry mustard and taragon.  Fold over so all the yum is in the inside and arrange seam side down in a small baking tray.  Sprinkle top with a little more S&P, smear with 2 T of the dijon mustard and add wine to the pan.  Sprinkle in the shallot then cook until done, about 30 minutes.
• Remove the chicken and allow to cool.  Once cooled, chop the chicken to about the same size as the ham, include the gooey mustard and the shallots.
• Toss the meats with the bisquick.
• Met the cheese in the microwave until runny.  Carefully combine the cheese with the meat and bisquick...its not easy, but get it as mixed up as you can.
• Using about a tablespoon full, form into balls and place on cookie sheets.  Bake until just golden, about 16 minutes.  Or par-bake and freeze for later.  Always defrost before cooking.

Asian Pork Dumplings

These dumplings are great to have on hand for impromptu gatherings, to round out a stir-fry dinner, or to plop in simmering chicken & ginger stock for a quick and easy lunch or dinner.

Time: 90 minutes
Yield: 20-24 dumplings

Ingredients:
3/4 lb gound pork
1 c. napa cabbage, minced (or about 6 large brussels sprouts...cuz that's what I had on hand)
2 scallions, minced
1 T grated fresh ginger
1 large clove garlic, minced
1/2 t. chinese 5 spice powder
2 egg whites, lightly whipped
1 t salt, 1/5 t pepper
2 T low sodium soy sauce
1 package 3.5 inch wonton skins

Method:
Combine all ingredients in a bowl and chill for 1 hour.  Lay out wonton wrappers about 6 at a time, on an angle, since you'll be making triangle shapes.  Put 1 t filling on the top half of each wrapper.  Dip your finger tips in water and spread it across the 2 edges of the wraper closes to the filling.  Fold the dry point over to the wet point and gently seal the wrapper all around the filling, being careful to mush out as much air as possible AND to avoid ripping the wrapper.  Repeat until all filling has been wrapped.  Freeze on cookie sheets and transfer to freezer bags, or cook and serve with the dipping sauce below.

To cook (fresh or frozen, no need to defrost)
Place a fry pan over medium heat and coat with cooking spray.  Lay 1 layer of dumplings in the pan and cook over medium heat to brown on one side.  Add 1/2 cup water to the pan, reduce the heat to low.  Cover and simmer until the filling is cooked though, about 7 minutes.

Sauce:
1/2 c. low sodium soy
1 T toasted sesame oil
1 clove garlic, minced
1 inch ginger root, grated
1/2 c. mirin
1/4 c. rice vinegar
1 t red pepper flakes
1 t sugar

Method:
Combine all ingredients in a measuring cup, microwave for 1 minute and whisk together.

Mushroom Soup, creamy or otherwise

I heart mushrooms...B does not. Not even a little.  I always want to order mushroom soup when we're out, but half the time its terrible fungus-y dishwater.  When you find a good soup with strong rich flavor (that's not too salty, not too thick, not made with 9lbs of butter and actually tastes like mushrooms instead of beef) its pretty heavenly.


This past weekend, I set out to make the best mushroom soup I could come up with AND keep B happy by sating him with a pot of Loaded Baked Potato Soup (which was rich, salty, calorie & carb laden and pretty terrific, too).  Give this a whirl and let me know what you think.


Yield: 6-8 servings

Time: 60-90 min


Ingredients:

1 T olive oil

1 T butter

1 medium yellow onion, chopped

1 large leek, cleaned and sliced*

1 stalk celery, chopped

1 carrot, peeled and chopped

2lbs mixed mushrooms, white, portobello, shitaki, etc, rough chopped

2-3 cloves garlic, minced

2 tsp dried tarragon*

1 c. dry white wine or 1/2 c. sherry or cognac

6 cups rich homemade veggie stock* or really good store bought (more or less depending on how thick you like it)

1 cup half n half or cream (optional)

s&p


Method:

• Heat the butter and oil in a heavy bottomed soup pot over medium heat until melted.  
• Add onions, leeks, celery, carrot; partially cover and sweat*, 7-10 min.
• Add garlic and tarragon, stir for a minute or so
• Scoot* the veggies to the side, add all mushrooms and partially cover ad cook over medium / low until mushrooms are cooked through.  Reserve about a cup of mushrooms if you want to stir them through your finished soup for texture.  
• Remove cover and add the booze, cook until reduced by half.
• Add 4 cups broth and simmer 10-15 minutes.  
• Blend the soup with an immersion blender until completely smooth.  Add more stock if desired.
• Partially cover and simmer a while, 20-40 min.
• Taste, add s&p, add half and half and maybe a splash more booze.
• Warm through and serve with warm bread...maybe a fancy lil grilled gruyere cheese sammich...

Serving ideas: ...aside from the sammich.  Top with high quality prosciutto, the fennel in the curing rub will rock out with the tarragon and mushroom.  Sprinkle with crumbled bacon (softer rather than crispier). Top with a dollop of fresh goat cheese or float a crouton of brie in it.  Sprinkle with a bit of white truffle sea salt.  Throw a handful of asparagus tips in there.  

*Helpful Hints:

Leeks - eeks can be dirty, but are not always. Look for one with as much white as possible.  Cut off the dark green part (lite green is fine to use) and the little root fuzzies.  Once you have your leek log, slice it long ways (from end to end).  Take a look at it sliced side up - it may or may not be dirty between the layers.  If it is, just run it under cold water till its clean and set it sliced side down on a towel to dry out.

Veggie Stock - made from scratch, this is the best yet.  I have not found a good prepared one, let me know if you have any recommendations.

Tarragon - this is a pretty critical ingredient for this dish, tarragon has a licorish-y flavor and brings out the richness of the mushrooms.  If you can't get your hands on it, reach for something else with a similar flavor profile like fennel or basil.  If using dried, add at this time.  If using fresh, add in the last 5 min of cooking before puree.

Sweat - not you, the veggies.  This is a low cooking method that is not intended to bring any color to the veggies at all.  Think of it as time for them to get to know each other and start sharing flavors.

Mushroom Scoot - If you're not reserving to add back to the puree, you can skip the scoot and just stir all the veggies up together.

Funky Tabbouleh

B and I recently dined a little farm-to-table place before an evening at the theater.  Something like this was served in lieu of pre-meal bread - just about a tablespoon of it to share with 2 little demitasse spoons.  It was love at first bite, so we focused most of our energy on figuring out all the flavors and kinda forgot to enjoy it after that first bite.  The dish below is my first pass at it - tastes great, but check back for revisions once in a while.

Yield: 6 sides / first course

Time: 30 minutes

Ingredients:

3/4 c. dried Israeli couscous, cooked per package directions with a crushed garlic clove added

1 can unsalted chick peas, drained or 1.5 cups soaked, cooked dry ones...a MUCH better end result

2 T minced fresh mint

6-10 olives, minced*

1-2 T sun dried tomatoes in oil, minced

2 T carrot minced or grated

1-2 T golden raisins 

2 tsp ground cumin

2 tsp ground coriander

2 T olive oil

2 clove garlic, minced

1/2 fresh lemon, juiced and zested a bit

something nutty like 1/4 tsp sesame oil, a bit of tahini, 2 T toasted walnuts or cashews finely chopped, 1 T toasted sesame seeds, or toasted pine nuts

Method:

While couscous is still warm, toss everything together, season with s&p, taste, adjust oil and lemon as needed.  Serve warm or at room temp.

Alternatives: dice up quinoa spaghetti or minced cauliflower florets in lieu of couscous for a gluten free option, add feta cheese to bulk it up, replace carrots and raisins with cucumber and radish in the summer.

Serving ideas: 

• warm through, fill a roasted eggplant half, top with feta and broil
• use as a bed for any roasted meats or nutty fish like trout
• top a field greens salad for healthy hearty lunch
• butterfly a flank steak or lamb shoulder, spread with tabbouleh, roll and roast

*Helpful Hints
Olives - not canned black olives, nice Mediterranean olives. I rolled a few out of a jar of "mixed greek olives," I would recommend kalamatas or nice fat green olives if you're not sure, but just use what you like.

Lamb and Chick Pea Stew

A strong craving for lamb and chick peas is what inspired this dish.  I happened to find fresh turmeric root in the market, so that took me down this kinda Moroccan path.


Ingredients
1T olive oil
1 small onion, small dice
1 lb round lamb, lightly seasoned with s&p
3 coves garlic, minced
1 inch fresh turmeric root, grated or 1 t ground*
1 inch fresh ginger root, grated or 1 t ground*
1 t. cumin
1 pinch cinnamon
2 fresh ripe tomatoes chopped, with juices or 1 14oz can diced tomatoes with juice
2 cups dried chickpeas, soaked and simmered till tender or 1 can no-salt chick peas
4 cups rich veggie broth* or good quality chicken stock (no salt or low salt)
1 cup cooked spinach, well drained*
1 T. cider vinegar


Method

1. Heat the oil in a large, heavy bottomed soup pot until shimmering, cook onions until just beginning to soften and add the lamb.  Cook over medium until the lamb is just cooked through.  Depending on how fatty your lamb was, you may want to drain off some fat after cooked...but you'll be pouring out a ton of flavor.
2. Add garlic, ginger, turmeric, cumin, cinnamon and tomato.  Cook over hight heat stirring constantly for about 2 minutes.
3. Add chickpeas, stock and spinach, bring to a boil, reduce and simmer partly covered for about 20 minutes or until you reach desired depth.
4. Season with salt and pepper, add vinegar about 2 min before serving.  Serve with warm naan or pita.

Alternatives:
Vegetarian - leave out the lamb, reduce the stock a bit so you have a very thick stew and top with a poached or fried egg.
Vegan - skip the egg and the meat.


*Helpful Hints 
Ginger - select ginger that is big enough around for easy peeling, use a carrot peeler or a small sharp knife to get the tough skin off.  There is a device called a ginger grater with is worth the couple of bucks if you cook with fresh ginger a lot.  Otherwise you can squish it thru a garlic press, slice into thin disks and mince or use a micro-plane.
Fresh Turmeric - I stumbled upon this in Whole Foods, its pretty hard to find.  If you happen to see it, grab it but don't kill yourself trying to find it.  Note: this stuff STAINS everything and will last on your hands for days.  Wear gloves.
Veggy Stock - this is a great recipie
Spinach - to drain it well, twirl it through a paper towel lined salad spinner or press it into a sieve.

Minted Lamb with Green Lentils and Shaved Asparagus Salad

Decadent springtime bliss as far as I'm concerned....

Time: 1 hour (+1 or 2 days for marinating)
Yield: dinner for 2

Ingredients:

1 lb lamb shoulder blade steaks (or any cut of lamb you like)
6 oz plain greek yogurt
1/2 c chopped fresh mint leaves
2 clove garlic, 1 minced, 1 smashed
1 T lemon juice
2 t lemon zest
salt & pepper to taste
1/2 cup dried green lentils
1 c water
1 large sprig fresh rosemary, minced or 1 t dried & crushed
8 spears of fresh fresh fresh asparagus, super thinly sliced on the bias (diagonal) tender tips reserved
2 canned or frozen marinated artichoke hearts, chiffonaded or julienned (sliced in thin ribbons)
1/2 T liquid from arty hearts
2 T minced crazy fresh ripe sweet tomato...if its not crazy fresh ripe and sweet, skip it

Method:

• For the meat, whip together the yogurt, mint, minced garlic, a little s&p, lemon juice and 1.5 t zest.  Depending on the cut of the lamb, poke it a bit with a fork and coat in the yogurt mix.  Place this in a shallow, non-reactive (pyrex, glass, porcelain) dish and cover everything with plastic wrap. You want the wrap touching all the food with no air gaps - you don't want it tight across the top of the container.  Refrigerate and let marinate 24-48 hours.
• Combine lentils, water, bonked garlic, sp and rosemary in a small sauce pan.  Bring to a boil, reduce to a simmer and cook covered for about 35 min.  Remove the cover and let reduce another 10 min until most liquid is absorbed and the lentils are a little tender.
• In the mean time...retrieve the lamb, wipe it off somewhat (it will be super gross looking), heat the grill to high, oil the grate and grill mark the lamb.  Once marked (about 90 seconds per side), turn off the center burner, reduce the side burners to medium low and cook indirectly about 7 minutes on each side.  Remove from heat, tent with foil for about 5 min, then serve.  You're not going for rare or mid rare here - you're looking for lightly pink and crazy tender.
• If you don't have a grill, pre-heat your oven to 350*.  Then heat an oven proof sautee, cast iron pan or dutch oven with some oil and quickly brown the lamb on both sides.  Finish in the low oven for about 15 minutes and then rest per above.
• Once your lentils are on and your lamb is working, toss together the shaved asparagus and chiffonade of arty heart with the extra arty juice, lemon zest, a LITTLE salt and a healthy crack of pepper.  Set aside to come together at room temp.  Top with tomato at when plating... this salad WILL blow your mind.
• To plate: use a spoon to drain off the liquid from your lentils and spread them on the plate.  Top with the lamb (the lentils and lamb jus will do something magical) and then either top the lamb with the salad, serve to the side or as a first course. 

Pairings: Chateau Ste Michelle Cabernet Sauvignon 2008 is killer with this, even in springtime.  If you're feeling crazy, top the lamb with a little creamy feta or goat, but its really kind of over the top.  Serve with some naan or lavosh or pocketless pita - something nice an soft.

Plain yogurt with honey, lemon sorbet, fresh berries with cream and mint leaves, or dark chocolate with strawberries and mint would be great endings.

Sweet and Salty Steamed Rockfish with Green Beans

This meal took me back to my kismet wheelhouse....


At the market this weekend I was perusing the fish case and the weighing the guilt labels against the price tags when figured I'd just ask the guy in orange waders what was good today (sidebar...are the waders really necessary inside of the grocery store? are there water hazards behind the scenes in Whole Foods?).  He went straight for the Rockfish which he had filleted himself that morning from a very noble beast, as his story goes.  The guilt meter to price point worked in my favor and I went in for a beautiful skin on fillet.


Over in produce, the green beans looked spectacular so I grabbed a fistful.  There was a lovely exotic garlic with a red tinge to it, so I grabbed that along with some ginger root, as I do most weeks.  Leaving the area, I snagged a nice hefty navel orange, since I needed the zest for the Banana Power Muffins and off I went.


Today, like most others, I was working on dinner in the back of my head all day long.  By the time I got home, I was about 90% there....


Time: 1 hr
Yield: dinner for 2


Ingredients:


Juice of 1 heavy navel orange
2 inches ginger, grated*
1 long thin dried asian chili or 0.5 t red pepper flakes
2 large cloves of pungent garlic, mashed thru a press
1-2 cups inexpensive white wine
3 T low sodium dark soy sauce
3 T mirin
2 t rice vinegar
8-10 oz Rockfish fillet*, skin on (or any fish you like, with or without skin...would work great with tofu too)
green beans for 2, trimmed (or snow peas, or sugar snaps, or sticks of zucchini and carrots or spinach for wilting....)
0.5 c wheat berries*
1.5 c short grain brown rice*
2 c water


Method:

• bring water to a boil in a small sauce pan, season with salt and stir in wheat berries and rice.  Cover, reduce to a simmer and cook 45 minutes or until done.  Let rest covered for 5-10 min, fluff with for and serve.
• In a small sauce pan or fry pan, combine oj, chili, 1 t rice vinegar and 1/2 of the ginger, simmer until reduced to nearly a syrup.  You can add water and let it reduce again if you're not ready when it is.
• In a small bowl, stir together 1 T soy, 1 t vinegar and 2 T mirin - set aside.
• In a large fry pan or wok, combine wine, remaining mirin, soy, ginger, garlic and black pepper, bring to a low steamy boil.  (If you don't have a bamboo steamer, use a dutch oven that a wire rack will set in for steaming or even just simmer the fish right in the liquid)
• Place fish, skin side down in the 'high basket' of a bamboo steamer, set right in the pan or wok and cover with the steamer lid.  Steam the fish covered until just done....this is highly variable.  It can take a 1/2 inch fillet with no skin about 5 minutes or a 1.5 inch fillet with skin about 20 min - either way, its really hard to 'over steam' especially if you have the skin on.  Feel free to open up the steamer every 5 min or so to poke or cut the fish to test for doneness...its going to be great no matter how much you bother it.
• Just before done, pop your beans in the microwave or use the stackable other basket to steam them on top of the fish until tender crisp - maybe 2 min.
• Meanwhile, pop the soy mix in the micro for 1-2 minutes to heat and thicken a bit.
• To serve, remove the top tier of the basket and leave the lid on.  Plate the fish, sauce with the orange reduction.  Add your beans to the plate and drizzle with the soy mix.  Finally, plop some grains on the plate and maybe sprinkle with toasted sesame seeds...make sure the grains are between the fish and beans so salty sweet soy and the sweet tart orange reduction meet up on your starch...oh so good.

*Helpful Hints:

Ginger - select ginger that is big enough around for easy peeling, use a carrot peeler or a small sharp knife to get the tough skin off.  There is a device called a ginger grater with is worth the couple of bucks if you cook with fresh ginger a lot.  Otherwise you can squish it thru a garlic press, slice into thin disks and mince or use a micro-plane.
Fish - any fish you like, with or without skin...would work great with tofu too
Wheat berries - these are a nice chewy hearty grain, they're about the size of rice and look like this. You can find them in the bulk section or in the grains.  If you can't find em, try Israeli couscous or more rice.
Short grain brown rice - just a different variety of brown rice, its plump and chewy and just lovely.  If you can't find it at your store, just go with whatever floats your boat.

Banana Carrot Power Muffins

These gluten-free babies are nutrient dense, packed with power and completely irresistible.  The recipe is fairly flexible, so play with the flavors and textures you like best.


Time: 1 hour
Yield: 24-30 smallish muffins


Ingredients:

2 c blanched almond flour
2 t baking soda
1 t sea salt* 
1 T cinnamon
1 c dates, pitted
3 ripe bananas
3 eggs
1 t  apple cider vinegar*
¼ cup coconut oil*
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
1 T orange zest
1 t fresh ground cardamom or 2 t store bought ground
1 t grated fresh ginger
Muffin paper liners


Method:

• In a small bowl, combine almond flour, baking soda, salt, and cinnamon
• In a food processor, combine chopped dates, bananas, eggs, vinegar, oil, zest, cardamom and ginger. NOTE, be sure to chop the dates first or your processor blade will create a giant date-ball.
• Transfer mixture to a large bowl and blend dry mixture into wet until thoroughly combined
• Fold in carrots and walnuts (or include them in the food processor - mine's not big enuf for all)
• Spoon mixture into paper lined muffin tins
• Bake at 350° for 25 - 35 min.  

Because these are so full of good stuff, they don't keep terribly long.  Try freezing half the batch if you don't think you'll be having them often.  I'll have 2 for breakfast with a greek yogurt after a run - comes to about 400 cal.  Depending on the size, these guys are about 120-150 cal each.


Hate bananas? Try subbing apple sauce or pureed pear.  Not into exotic spices? Just stick with the cinnamon.  Ready to kick it up a bit - throw in a pinch of cayenne.  Looking to totally go over-board, fold in some chocolate morsels.... mmm.


*Helpful Hints:
Sea Salt - if you are not using SEA SALT, use about half as much. Sea salt has much lower sodium and more subtle 'saltiness' than kosher or table salt.
Apple Cider Vinegar - don't leave this out, it makes a big impact.  If you need to buy some, go for high quality like Bragg.
Coconut Oil - coconut oil comes in a jar, its like shortening only harder.  Spetrum makes a good one.

Speedy Killer Meatballs

Wednesday night has  become "date night" at our favorite local Italian joint.  The bar is small, the tender is cheeky, the bread is warm, the drinks are strong, and the meatsaballs are soo nice.  Tonight we're having another snow-storm, bad enough to keep us home.  At 5:30 I was determined to have somea goooda meatsaballs on the table by 7 or so...and this is how I got there.

Time: 45-90 min
Yield: 4 servings

Ingredients:
1 lb ground beef, I used 80/20 cuz I had some patties in the freezer from summer.  You can go a bit leaner, but I wouldn't recommend going much leaner...they're meatsaballs.
1 egg, beaten
1 T olive oil....to be frank, I had no eggs, so I used a big fat fat tablespoon of mayo which is essentially oil and eggs...turned out great.
1/4 + cup bread crumbs
1 T capers, minced
1/2 large onion, minced
2 cloves garlic, minced
1/2 t all spice, ground
2 t sage, dried
1 t fennel seeds, chopped
2 t oregano, dried
1/4 + cup grated parm, romano, or other fave
1/4 pancetta, diced
1 garlic sausage
a bit of salt, a healthy grind of pepper
1 jar of Muir Glenn organic or other marinara
1/2 to 1 lb of dried or fresh sketti, cooked al dente


Method:

• Combine meat, egg, oil, bread crumbs, capers, onion, garlic, herbs and cheese until just combined. Be careful not to over-work the mixture, it will get tough eventually. If it seems dry, add some oil, if wet, some more crumbs.
• Form mix into 1.5 inch diameter balls, or whatever size meatsaball you like (should yield about 16 1.5  inch meatsaballs)
• Heat large heavy bottom skillet over medium heat - add a drizzle of olive oil and heat till shimmering.  Add pancetta and cook over low until the fat has rendered out and the meat is crisp and bacony. Remove and drain.
• Brown meatsaballs in bacon fat in 2 batches, be sure to let them settle and cook before turning, or they will break. Remove the first batch to drain on towel when you start the second batch.  Cut sausage in half and add to the second batch of balls to begin browning.  Drain all meat when browned.
• Blot pan with paper towels to reduce fat, return all meat to the pan, add jar of sauce and sprinkle with some oregano and maybe garlic powder.  Bring up to a good simmer, reduce to low and partially cover until meat is cooked thru (15 - 20 min or as long as you like - can't go wrong).  
• Once the meat has all cooked through, remove the lid and simmer until sauce is as thick as you like - meanwhile drop the pasta and cook until just al dente.
• Drain pasta, reserving about a ladle of water.  Serve in pasta bowls, about 4 meatsaballs per serving. 
• Reserve the sausage for snacking, it will be a lil tough after all that cooking.  Garnish with grated cheese and fresh pepper.

Sorry kids...no vegan or veg alts today.

Borscht with Bison and Goat Cheese...or...Vegan Borscht

We were first introduced to this amazing soup by our fabulous and much missed neighbors.  2 winters ago, not too long after we moved in to this wonderful old corner property, we had a pretty good snow storm.  At 0 dark hundred, I poured out of bed, slapped on my glasses, popped on my ridiculous big green woolly hat (with ear flaps and a braid out the top) and got started on our 160+ feet of sidewalk.  I wasn't even a quarter of the way done before a similarly bespectacled & hatted chick showed up with a shovel professing that she's from Utah and loves to shovel snow.  Turns out she lived across the street and followed up her heroic shoveling with a dinner invite - Sunday night for some beefy borscht....and so a chapter began.

I've adapted Marcy's killer recipe just a little bit - and offer some easy ways to make it vegetarian (sub meat for mushies) or vegan (um...leave out the meat, cheese and butter).  This soup is killer on a frigid winter night, I'm also going to revisit in the spring to take a swing at a light sweet spring beet version of it too - so check back!

Yield: 6-8 servings
Total Time: 3 hrs

Ingredients:
6 medium fresh beets, tops and roots trimmed, scrubbed clean
4 T olive oil
2-3 lbs bison stew cubes, cut into spoonable pieces and lightly seasoned with S&P (or portebella or beef or lamb)
2 leeks, carefully cleaned and finely chopped
3 medium carrots, peeled and roughly chopped
2 T tomato paste
3 cloves garlic, minced
1 can diced tomatoes with liquid
1/2 - 1 head cabbage, chopped
10 cups water
2 t dried rosemary  or 2 T fresh rosemary
5 T cider vinegar (or red wine vinegar)
1/3 c packed brown sugar or wild honey
S&P
4 oz soft fresh goat cheese

Method:

• Place the beets in a large sauce pan, cover with water by at least one inch, lightly salt and bring to a boil.  Reduce to a simmer and cook until fork tender, about 40-60 minutes, depending on size.  Skim the foam off the top of the water as necessary. Once cooked, drain (reserving 3 cups cooking liquid), cool, peel and dice into a spoonable size.
•  In a large, heavy bottomed soup pot, heat 1 T oil until rippling, add 1/4 of the meat or mushies and brown on all sides.  Remove to a bowl with a slotted spoon, and repeat the process until all meat or mushies are cooked.
• Add leeks and carrots, sweat until soft and beginning to color.  Stir frequently an scrape up the brown bits from the bottom of the pan.  
• Add tomato paste and incorporate well. Cook 2 minutes, add garlic and rosemary.  Cook 1 minute, stirring constantly.
• Add beet juice, meat or mushies, maters, cabbage, and water.  Bring to a boil, reduce to a low simmer and cook mostly covered until the bison melts in your mouth....about 90 minutes. 
• 5 minutes before serving, add beets, brown sugar / honey, vinegar and S&P to taste.  
• Serve in warmed bowls topped with a disk of goat cheese, a sprig of fresh rosemary and a grind of pepper. 

Serve with crusty chewy bread and sweet farm butter.  Fantastic with Trabiche Oak Cask 2008 Malbec.  Enjoy with or after a green salad with a nice bright vinaigrette and sliced radishes. 

Chicken Corn Chowder

This is one of those soups that can be as rich or as light as you prefer it to be.  In the spring and through the summer, a light puree of corn, tomato & green onions with some quick grilled chicken is amazing; by fall you can splash in a little milk and add some potatoes to your puree for depth and body; come winter, start with a nice medium roux, use up left over slow roasted roasted chicken and maybe top with some good smokey bacon and cheddar. 

This version is nice for the early fall days we've been having, silky and creamy without the butter and bacon.  Give me a shout later in the season if you'd like some help making it richer and deeper.

Yield: 8 servings
Cook time: 90 minutes

Ingredients:
olive oil
6 boneless skinless chicken thighs
1 large yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 small potato, peeled and diced
6 cloves garlic, minced
2 t thyme
1 t oregano
1 t celery salt
1 bay leaf
1 bag frozen sweet corn
1.5 boxes low sodium chicken stock
1 c milk
smoked tabasco
sliced green onion to garnish


Method:

• heat 1 T of oil in your soup pot over medium heat, salt & pepper the chicken on both sides and, cook in two batches until just done. No need to get color on the meat, it can give the soup a weird texture
• pour out rendered fat, add potatoes cook 3 minutes, its ok to get some color on them, but you're not looking to fry them, really just steam / sweat in the chickeny goodness that's left in the pot.
• add mirpoix (2 parts onion, one part celery, one part carrot), sweat until all vegetables are tender, about 10-12 minutes, add garlic and herbs (not bay leaf)
• add 1/2 stock and 1/2 of the corn, bring to a boil, reduce to simmer, cover slightly and cook 10 min
• remove the soup from the from heat, and puree.
• return the soup to medium / medium high, add bay leaf, stock, milk, bring to a boil. partially cover and simmer 30 min
• dice and add chicken, add as much whole corn as you prefer, warm through
• season with a small amount of smokey tabasco, garnish with green onions.