The lovely leek is a tricky little bugger. While its cousin, the onion, smells fragrant and marvelous immediately upon entering the pan filled with butter or olive oil, the leek can be downright funky. But the patient are always rewarded for their efforts, and the leeks become luscious and silken if you let them hang out and do their thing. Crown this glory with white truffle oil and breadcrumbs toasted with a little butter and you are in for a real treat. Continue reading Potato Leek Soup
Sippin’ Once, Sippin’ Twice
When I think of chicken and rice soup, I always think of the Maurice Sendak books from my childhood, and the ever famous line, “Sippin’ once, sippin’ twice, sippin’ chicken soup with rice.” Carole King actually made an animated video of a bunch of Maurice Sendak stories called “Really Rosie” which included the “Chicken Soup with Rice” song. It included dance moves that certainly rival the recent jammie “Chicken Noodle Soup” (with a soda on the side) which is so bad it’s good. Well, not so much good as hilarious. I think I only reason that I like the Chicken Noodle Soup video because a) it takes place in my hood and b) features kids with sweet dance moves.
Back to Maurice Sendak, this soup makes me about as happy as the sweet lyrics to “Alligators All Around” – I could only find this sh!t copy with the lyrics over the video, but it’s still good. And for the record, my best friend Kate loves “P – Pushing People” the best. Makes me laugh every time, and yes, I know I’m a child for life.
So about this soup – there’s something about the tender rice and chicken, salty parmasean and delicate bits of egg that make this a go-to for me whenever I need a bit of comfort. Making the stock from scratch is important, but in a pinch, you could make this with broth – just make sure you don’t leave out the egg and cheese. They are essential to balancing out the flavor of this soup, and a little bit of really good cheese (I always use locatelli) just seals the deal. Continue reading Italian Chicken Soup
Simmer Like a Winner
There’s a time and a place for pre-made stock, but if you’ve got the ingredients on hand and would like to take your soups and risottos to the next level, try your hand at making yours from scratch. It’s very forgiving to do so, and you can easily extend your ingredients into savable (read: freezable) stock for recipes later on. Continue reading Making Better Chicken Stock