Chicken Soup and Stock

I was inspired to make chicken soup because the root vegetables at the Farmer’s Market were so fresh and gorgeous. I make my chicken soup from scratch—that is, with homemade chicken stock. You can buy chicken stock—even organic free range—but it is not comparable to homemade. Homemade chicken stock is much richer and will make anything you use with it taste better.

Some cooks make chicken stock by adding the chicken and cooking it to death and then throwing away the tasteless chicken. There is no reason to do this! Instead, cook chicken until it's done--about an hour if cut into pieces--then throw the bones back into the pot so they can flavor the stock.

Chicken Stock

1 chicken, cut into 8 pieces (do not use organs; neck is fine)

1 onion, quartered, skin on

2 stacks celery, roughly chopped

2 carrots, roughly chopped

1 parsnip, roughly chopped

1 turnip, roughly chopped

Handful parsley

Salt and pepper

Put chicken pieces into a large pot, add remaining ingredients and fill with water. When water comes to a boil, lower hit to a medium simmer and skim off any scum that forms on the top. Boil for about an hour. Remove meat and reserve. When meat is cool, discard skin and remove meat from bones. Throw bones (and any of the vegetables) back into the pot and simmer for at least another hour. Occasionally check water level. You can simmer for hours, if desired. Remove bones and vegetables (a Chinese slotted spoon is perfect.) Store stock in containers. Fat will rise to top and can be removed when refrigerated.

Chicken Soup

Stock

Chicken cut or torn into bite-sized pieces

Root vegetables—carrot, celery, parsnips, turnips, celery root, jicama, etc cut into bite-sized pieces

Brown or white rice or pasta

Broccoli, Kale, spinach, peas, seaweed (optional)

Lemon zest (optional)

Heat stock and add root veggies and white rice and cook 20 minutes. If using brown, add 25 minutes earlier. If using pasta, cook separately and add at end.  Add other vegetables and chicken for last 5 minutes. Salt and pepper to taste.  Plate soup and add lemon zest to bowl.

Dinner: Swordfish Tacos

I made swordfish tacos last week for dinner is celebration of the summer-like weather. Tacos are great year round, however, I like to grill the swordfish outside and the dish is light and perfect for warm temperatures. (When it's cold, I saute fish and do this dish inside.)

I love this recipe...feel free to use all or some of the vegetables in the slaw--it's meant to be flexible. The chipolte  sauce is delicious and works really well in this dish.

Swordfish Tacos(or any firm fish)

Fish: 4-6 ounces per person

Grill any firm fish until done, let cool a bit, then crumble into small pieces

Tortillas

2 flour per person, grill lightly on grill or gas stove or heat in oven

Slaw

Red cabbage, thinly sliced or shredded

Red onion, thinly sliced or shredded

Tomatoes, cut into small chunks

Cucumber, sliced thin

Lettuce, thinly sliced or shredded

Avocado, cut into small chunks

Mix together and toss with some sauce, below

Recipe for the Chipolte Pepper Sauce (4-6 servings)

1 cup sour cream / Greek yogurt

1/2 cup mayo

1dried diced chipotle pepper soaked for 30 minutes (seeds removed) or powder

1 small garlic clove chopped

Zest of one lime and juice

2 Tablespoons of salsa

Salt   

Mix all ingredients 

To assemble: Put fish, slaw and extra sauce on each tortilla.

Cold Noodles and Sesame and Asian Style Slaw

The first time I had Cold Noodles and Sesame was in a Chinese restaurant in New York City in the early eighties. I was in college at the time and my boyfriend took me to the restaurant…it was my first experience eating anything spicy and I loved them immediately—even though it took me ages to eat the first few times, as my taste buds had to adjust to the spiciness. 

I learned how to make them and ate them constantly when I was poor and living in Provincetown. Over the years, I have tweaked the recipe; they are now quite different from the original I like—better, in my opinion. Taste the sauce and adjust to your liking.  

Cold Noodles with Sesame Sauce

Serves 4-5

1 pound Chinese-style dried noodle or spaghetti/fettuccine

5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black or white sesame seeds

1 bunch scallions, chopped

1 cucumber, cut into long thin shreds

Sauce:

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste

Water

While heating water to cook pasta; sauté ginger, sesame seeds and garlic. Adjust heat to low and add ingredients for sauce, stirring well. Add small amounts of water until you like the consistency—should be thin enough to coat the pasta easily. Taste the sauce, as you may want to add more of one or more ingredients. If it is too hot and spicy, add more peanut butter. Cook pasta, drain and toss in the sauce. Embellish with cucumber. Serve room temperature or warm. 

Asian Style Slaw

3 parts olive oil

1 part white rice vinegar

1 part soy sauce

1 part toasted sesame oil

crushed garlic

Pepper

Cabbage, sliced very thinly

Red onion, sliced very thinly

Cucumbers, peeled and cut into matchsticks

Combine dressing and toss with vegetables. Serve noodles on top of salad.