Chicken Stock for the Soul

Audrey says it's pretty hard to mess up chicken stock but I dunno... I think the commercial chicken stock available in the supermarket is evidence to the contrary. In my opinion Kitchen Basics is the best of them and I'll use it in a pinch but mostly I try to keep a freezer stocked with stock.  I mean, it's so easy.. and nothing makes a house smell like home more than a big stockpot of chicken on the stove.  I look for chicken on sale and freeze it. Then when the time comes, thaw your chicken (in this case it's thighs), put it in a pot with enough water to cover, add salt, peppercorns, some garlic, some onion and even some herbs. Today I had some parsley that had seen better days so into the pot it went!  Bring it to a gentle boil and then reduce to a low simmer. Don't forget to skim! 

I cook mine for a long time, a couple of hours minimum, to get every last bit of flavor from the chicken. When it's time, I remove all the chicken and flavorings and then strain the stock into this nifty device which separates the fat from the broth. I use a fine mesh strainer and line it with a double layer of cheesecloth.

Now, I know technically this isn't stock because I am using meat rather than just chicken bones. But I guess I have come to need the extra punch of flavor offered by broth as opposed to stock. And, truth be told, it's the aromatherapy from the simmering broth that I value as much as the product itself. When you're having "one of those days" and feel like reaching for an anxiety pill, try simmering some chicken broth instead. It works wonders, promise!

I am headed to Whole Foods tomorrow if I can stand the cold and get the provisions for 2 French Laundry recipes so y'all come back and check me next week.

See you soon.

Happy New Year!

Yes, I am a bit late to the party.  After Christmas we kind of took it easy, ate out once and just basically stayed home. We had our usual traditional Southern New Year's day meal, which this year if I do say so myself, was exceptional. We were so hungry (because of a slow moving COP8-3 mission ahem!) when it was ready there was no time for cameras!  Besides, it isn't really phtogenic food, at least not with my camera skills. The menu:

Dry Rubbed Baby Back Ribs
Turnips Greens (for good fortune $)
Black eyed Peas (for good luck)
Cornbread (because it's good with turnip greens' pot likker)
Mac and Cheese (because it's just plain good)

It was terrific and we dined for a couple of days on these goodies. Also made a lovely white bean and turnip green soup with the last of the greens.

Then, on Saturday after New Years we had a major plumbing disaster. No details but it took several days to fix with laundry and dishes piling up in the meantime, and life was just out of joint.  On Tuesday the nicest plumber in the world from Drip Free Plumbing Craig Whittaker (770-532-8299)  came to our house and in very very cold weather dug a giant hole in our front yeard and fixed the problem. It took him most of the day. He also changed out an ugly supply line thingy for me. And he charged so little, we wanted to pay him more.

Ok so yes, an advertisement to a very limited audience, most of whom don't live in ATL, but he was so nice I had to do it.

All of this to say, life has been a little disrupted, back to cooking and blogging very soon. Hope you are still reading.

See you soon.

I have seen the Future and It looks pretty damn good

Son Ken and his girlfriend Allison (sp? I'm sorry) and our niece Meg came to dinner tonight. WOW! It was such a pleasure to be in the company of such learned, articulate and interesting individuals. Future Lawyers, Architects and Scientists!!  Not to mention they are all really stunning in looks! We had a grand time and great conversation. I am a little sleepy so I will post some recipes tomorrow... unfortunately I was so enthralled I took no pics. But thanks to Ken, Allison and Meg for making the trip to see the old folks and showering us with Christmas cheer!

These pics are from last Saturday:
Ken

Meg

Merry Christmas and Happy Hanukkah (sp? again... I know...)
See you soon.

Cookies changed my Life

I used to terrorize my sister. I know I don't seem like a terrorist but I was. I confess that I am now a changed woman, but I used to mount a terrorist attack every December in Lewisville NC. I would pack up half my kitchen, select 8-10 recipes, go extreme baking shopping, and arrive in NC and TAKE OVER my sister's kitchen... and her life no less. Never mind that she was raising a family, and running a business (during one of her busiest times of the year) and had an otherwise very busy life, she was always gracious and acted like she was happy to see me. These weren't just any cookies either, they were cut cookies, frosted cookies, bar cookies, fancy cookies there was drizzling involved. At our peak, I think we made 100 dozen. But like I said, I am a changed woman. Now I only take over her life and her kitchen on Thanksgiving.. and only by invitation, mind you.  We'll leave the past as history and focus on the cookie monster that lives here today. These days I make 2-3 recipes tops, and I give them to my neighbors, Doctors, Postal carrier, and various friends and associates.  This year I have two kinds of cookies : Apricot-Pistachio Oatmeal cookies and Cranberry-Macadamia Nut-White Chocolate. the links are to the recipes, one from Gourmet and one from Bon Appetit.

I had all the prep done except for the eggs etc, so it was really easy to throw these two doughs together today. Apricot Pistachio Oatmeal :

Not an appealing picture I admit, I blame my camera skills. Because I tasted it. It was delicious.

Cranberry-Macadamia-White Chocolate dough.. looks like a bowl of yum:

A short time in the oven and the magic that is cookie happens. Then you go out into the world and deliver smiles and joy. Joy to the World!

See you soon. I'm not sure what's cooking for Christmas Dinner. Any suggestions?

Who is coming to town? Not Santa.. Cookie Monster!

Yep, getting ready for the great baking adventure that will span about 10 days. Here's the prep shot:

Pay no attention to that junk in the background.. no I haven't taken the lamps up yet, and my kitchen is littered with jackets and scarves because it's cold! I don't think you can see it in this photo but my Kitchen Aid is a Diamond edition with my name engraved on it, Thanks to WSH from years ago. I have a photo of the engraving but it has my reflection and it was late and bad lighting and I was doing Sandy Dynamis... oh ok... i'll post it, just remember all those caveats!

See? Made Exclusively for Sally Morris. I feel special. I hope my cookies are special too. This is something I want to pass on to the next or next-next generation, because I know it will last that long. Any takers?  The one known around these parts as The Professor will be the first recipient of cookies. As always, the standard rules apply, Sir. :)  (He knows what that means)

See you soon.

What?? More chili? Chicken chili

What can I say, the weather has been so dreary, it's as if we've moved to Seattle. Anyway, when WSH went to get supplies for the beef chili the other day he also picked up the goods for chicken chili. I took that as a hint. This is exactly the same as the beef recipe excpt it uses chicken instead, and rather than tomatoes, canned chilis, and instead of black beans you use white, and you also use chicekn stock but other than that, it's exactly the same! Actually the onions, jalapenos, garlic and cumin are the only shared ingredients. Missing from the mise en place photo is the minced garlic, lets just pretend it's hiding under the onions.

Start by sauteeing the onions and jalapenos in some olive oil about 5 min. Add garlic during the last 40 seconds. Remove from pan and set aside. Next brown your chicken chunks in batches and once finished, set aside.

Add chicken stock to the pan and deglaze. Add cumin to taste. Add back chicken chunks and sauteed onion mixture along with the canned chilis (or pickled jalapenos and juice) and cook on a slow simmer until chicken is tender. Add beans drained or undrained depending on if your chili consistency is the desired thickness. Cook until beans are warmed through- another 15 min at least. Serve topped with any or all of these goodies: cheese, sour cream, chopped scallions.

Chicken Chili

2-3 boneless skinless chicken breasts cut into spoon sized chunks, seasoned with salt and pepper

2-3 cloves garlic, minced

2-3 jalapenos, ribs and seeds removed and diced

1 1/2 c chopped onion

2 tsp cumin

1.5 - 2 c chicken stock

1 small can green chilis  (alternatively I have used pickled sliced jalapenos, just a few, with 2 T of the liquid in the jar)

2 cans white beans, either Great Northern or Navy.

some olive oil                                                               Serves 4-5

See you soon

Chili today, hot tamale

Am I the only one who remembers that? Anyway, another cold rainy (should have been snowy) day in the ATL had me hankering for a nice warm bowl of chili. WSH braved the cold rain and went to the store for the missing ingredients.. God Bless him. We start with 2-3 jalapenos (depending on size) and cut out the ribs and seeds and dice them. Then chop up one onion and mince a few cloves of garlic.

Sautee the onions and jalapenos for about 5 minutes over medium heat in olive oil. At the last minute add garlic. Then remove from pan.

After that, brown up 2-3 lbs ground chuck ( you could use turkey i guess....) and drain off the fat. Add the onion, pepper , garlic mixture back into the browned meat and add salt, pepper, 1.5 TBL or chili powder and 1.5 TBL ground cumin. It will look like this:

Then you add the canned stuff !!! I know.. I know.. canned stuff, but it's winter.. and there are no tomatoes.

Except the beans, hold them for later.  Add the tomatoes and Rotel and simmer for a while. In the last 20 min add the beans (don't drain any canned things use all liquids). and it will look like this:

Once that has simmered for about 30-45 min add the beans. Test for seasoning and once the beans are heated through serve with your choice of toppings... cheese, sour cream, scallions, tortilla chips etc.

Enjoy

See you soon