Chicken Soup, Mama's Medicine

I am sick today, and so is my little one. We have somehow contracted the flu already! I don't know how? I work in a hospital, and she is a 19 month old who attends day care, two of the most sterile environments possible right? Oh well.

To make matters worse, our oven is broken, and my urge to bake has never been stronger. It actually broke after I had preheated it to roast a whole chicken for dinner. It was so sad, I had this beautiful little organic chicken all ready to go with fresh sage, rosemary, thyme, lemon and garlic and lots of butter. I ended up roasting it in our crock-pot a few days later, a method I do not recommend for roasting a whole chicken.  It was tasty, but a ghastly shade of gray. The skin was soft and mushy, not crispy like an oven roasted bird. We saved the leftovers for soup. Today was the perfect day for some of Mama's medicine.

This recipe could not be easier. In fact this was my "gateway drug" into fine cooking.

I usually start out by using a leftover rotisserie, I boil it with store bought chicken stock. I would like to be one of those people who makes their own stock, but I am not. Maybe someday I will raise my own chickens and produce my own stock, but not today. I usually use the same brand of chicken stock, Kitchen Basics Chicken Stock. The flavors are wonderful and its a deep amber color.

Cover the chicken with 1 package of chicken stock and enough water to just cover the chicken. I usually bring the carcass to a boil then simmer for about an hour. Then I strain pour everything over a colander into a big bowl to strain out any small bones that may have come loose during the simmer. Let the carcass cool in the colander.

Coarsely chop 1 medium yellow onion, 3 carrots, 3 celery ribs plus the celery heart and leaves. Shred the chicken and discard the skin and bones.

Bring the strained chicken stock to a boil in a large stock pot. Add  salt and pepper to taste and add 1 bay leaf. 

Add the chopped veggies and simmer over low for about 7 minutes, until veggies are slightly soft. add the shredded chicken and 1 can of diced tomatoes plus juice. Coarsely chop fresh parsley and add it in for color.

Salt and pepper again to taste and enjoy.

Ode to France

I have only been to France once. I was in high school, and traveled with my school. I had a lovely time and vowed I would return. 12 years have passed since that promise. A fact that makes me sad. During my daily kitchen adventures, I have come to appreciate (and attempt) Provencal food. Meanwhile, I whittle at my recipes, try to refine my techniques, and hopefully bring a sliver of Provence into our home from time to time.

 

I have always wanted to attempt Croissants but my confidence drained when I read the three page recipe so technically complicated, only an industrial engineer could decipher it. My big sister Megan (of Foodalution.com) basically forced me into making them. After she promised to make them with me (the more moral support the better when attempting the Rubik's cube of recipes), I ended up doing all of the work! Thanks sis;) 

Rolled out dough, ready to start layering the butter.

Rolling after butter layer is added.

Finished dough! Yay! Ready to roll. (ha)

Placing a slit in the middle allows the roll to spread out wider so that the middle of the pastry is not too thick.

All that is left is the final rise and then baking.

Actually I am glad she stayed out of the way, because now I can take all the credit! I am not going to post the recipe as it is literally 3 pages long. This is the link to the original recipe. The process ended up taking 3 days with all of the rising, and the layering of the butter. It was a lot of work, but I have to say, they were darn good.

Stay well!

2009 Mohua Sauvignon Blanc

Happy Wednesday dear readers!

It has been forever sine I have submitted a post. I don't know why? 

I had the afternoon off today and on the way to the dog park I stopped off at  my local wine shop, Steve's. I have been browsing their shelves more and more lately. They have an wonderful selection and their staff is quite knowledgeable. I picked up a few bottles, one of which I am really impressed with. 

2009 Mohua Marlborough Sauvignon Blanc 

It is very characteristic of a New Zealand Sauv Blanc. Bright, crisp with candied citrus. It tingles my tongue and throat as I drink it. The minerality is subtle, and the citrus is very forward on the palette. A little bit of flint and wet limestone hit your nose as you quaff. I love it! It is not as dry as a French White Bordeaux, which would show more of a mineraly quality. I like White Bordeaux as well, in fact it was the Vacheron Sancerre that made me fall in love with white wines,  but I opted for a  this one since I hadn't tried it yet. I am glad I did.

I paid about $11 for it and it was WELL WORTH my $$$.

Enjoy.

Mexican Spiced Chocolate Tart

Autumn has begun to creep in around here. There is something magical that happens when the temperature drops. The air gets crisp, the wind starts to blow and the excitement of the up coming holidays and winter creates a tingling buzzing electric feeling in my bones and in my stomach. 

Bye, bye light and fruity foods... hello dark and decadent! Autumn foods are the ultimate comfort foods. Last night we had our family over for a Labor Day cookout and for dessert I made one of my favorite chocolate treats, Mexican Chocolate Tart. It rich and spicy; perfect for a cool Autumn evening. This tart is made with dark chocolate and its not very sweet, so put the kids to bed before you dive into this one. 

The spiced pecans make the dish a show stopper. 

Pecans

• Nonstick vegetable oil spray
• 1 large egg white
• 2 tablespoons sugar
• 1 tablespoon golden brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups pecan halves

Crust

• 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted

Filling

• 1 cup heavy whipping cream
• 4 ounces bittersweet or semisweet chocolate, chopped
• 1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
• 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

• Lightly sweetened whipped cream

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

 

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack. 

For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop tart. Chill for about 20 more minutes. Let it come to room temperature before serving.  DO AHEAD Can be made 1 day ahead.  Serve tart with whipped cream.

Puuuurfect Chocolate Chip Cookies

I can not take credit for this recipe. However, I can attest to the fact that they are perfect. They are tender, flavorful and shiny. I know, shiny! Who knew cookies could be shiny?

My sister shared this recipe with me. She got it from some friends of hers, Jamie, Jackie and Sally. Jackie and Jamie are sisters and Sally is their mom. They all live together with Jackie's husband and kids in a beautiful house right off of Monore Street. For the Madison peeps who read this, you know what a wonderful neighborhood that is. So, we know they live in a beautiful spot, they are family oriented, and that they bake. Well, not only do they bake...They are better than any pro-baker I know. They are the Queen Midas' of baked goods. Seriously, their goodies would make a wheat allergy worth tolerating. I can only hope to be as good as them one day.

On to the recipe! Another reason I love this recipe is because you only need one bowl.

1-1/2 stick of butter
1 cup of brown sugar packed
1/2 cup of white sugar
1 large egg
1 egg yoke
2 teaspoons of vanilla extract
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (or if you are like me, 1.5 cups)

Preheat oven to 325 F.
Melt the butter in a medium sized pot. (You can mix the ingredients right in the pot) Let it cool a bit before you start adding the sugar. Add sugar, mix well. Add eggs one at a time, then vanilla. Add flour salt and soda together. Fold into mixture to incorporate. Add chips.

Place large tablespoon sized mounds of dough on baking sheet. This recipe makes 16 large cookies. Whenever I make it it only makes about 14 or 15. I wonder why? ;)

Bake for 16 minutes. Cool slightly and enjoy!