Well Strained - Chicken Soup Stock

I don't get sick often, but have caught a dreaded summer cold.  Since it's raining today and my throat is sore, I've decided that it is a perfect Chicken Soup day.

If you know J, you'll know that he is VERY particular about his soup.  With the exception of French Onion Soup - he won't eat anything but a clear broth soup.  I actually strain my soup (twice) so that there are no 'smeglies' floating in it for him.  J's family can attest to the fact that as a kid he would fish out anything resembling a vegetable and line them up around the edge of his bowl.

My stock simmers for hours, but is never brought to a boil.  Boiling will result in a cloudier stock.  It's a running joke in our family that J doesn't like cloudy soup.

Despite J's clear broth issues, we are a soup loving family.  As a kid, I took a thermos of soup to school daily.   Whether it is my Mom, J and me or J's family, soup is in regular rotation on our dinner menus.  In the winter, it's a given once a week.  Our soup is always home-made.  Never from a can or even worse - a package.

When I was working, I'd watch my co-workers warm their canned soup (it was a quick and relatively healthy lunch for them) and my mouth would water.  I remember buying a can of a healthy chicken soup and looking forward to enjoying it at lunch.  I also remember throwing it out and going to buy lunch because it tasted so terrible.  I'm a soup snob!  I proudly admit it.

This is my recipe for a classic chicken stock.

Chicken Soup Stock

1 package of Chicken Backs/Necks or 4 Thighs (see notes below)
1 medium Carrot, washed but not peeled
1 small Onion, cut in half but with the peel left on
2 Celery ribs, with leaves, washed and but into 3 inch long pieces
10-15 black pepper corns (whole)
2 Bay Leafs
1 sprig Thyme
1 medium garlic clove (peeled, but left whole)
2 litres cold water
Salt to taste

Add all ingredients to a large stock pot.  (I use a Le Creuset Enamelled Cast Iron pot.)  Place on stove top to simmer.  Do not let it boil.  Simmer for 8-10 hours.  After 5-6 hours, taste the stock to check that you've added enough salt and season as required.  After 8-10 hours - strain into a large bowl or another pot and enjoy.

Notes:

• When finished, your stock will be clear with a slight brown tint from the onion skins.  It will look and taste amazing!
• If you are using chicken thighs instead of the bones, remove the chicken after 8-10 hours and let cool slightly then remove meat from bone and reserve for your stock.
• Turkey backs/necks/thighs or the remains of your Thanksgiving dinner can be used in place of chicken.
• I start the stock by adding 1 teaspoon of salt then add more as required.  This ensures that you don't over-salt.  Remember, the flavours will intensify as the stock simmers.
• Don't add your noodles or pasta to the stock as it is cooking.  You won't be able to strain the stock if you do and the starch from the pasta will change the colour and consistency of your stock, not to mention that you'll have over cooked pasta.  Finally, it's just wrong (in my opinion).
• This stock can be served with the meat from the bones and pasta or with Beef Tortellini and a few grates of Pamigiano-Reggiano. 
• I also use this stock as the basis for my Wonton Soup and promise to post my wonton recipe and instructions for adding additional seasoning in a future post.

Red Velvet (not the cake) - Caesar Salad

When I was young, my parents and I would go out for dinner with my Aunt L and Uncle G almost every Sunday.  One of my dad's favorite restaurants was Hy's Steak Loft, so we went there often.  As a kid I didn't know that it was expensive, I just remember loving the brass swan faucet and taps in the women's washroom and the red velvet on the dining room chairs.

In grade 4 we had an art project where we were asked to bring in samples of material.  I don't remember what we made, but I carry a strong memory of a bitchy comment from my teacher.  Someone had brought in a piece of beautiful red velvet material.  In the innocence of childhood, I commented that it was just like the chairs at Hy's Steak Loft.  I don't recall what my teacher said back to me, but I remember being very hurt and confused.  I remember that she made me feel that what I said was wrong and I couldn't understand why.  Funny how stupid some adults are.

When we went to Hy's, I'd always order the Smoked Goldeye which I remember they would debone at the table for you.  We also always ordered Caesar Salad, which was made table side.  We all loved the Caesar Salad.  Over the years, I've tried a number of recipes, but have settled on this one from Anna Magazine - Issue 9.  I've tweaked it a bit to suit my taste (but that is what you are supposed to do with recipes right?)

I was given my first copy of Anna Magazine by my sister-in-law who gifted me with a subscription for Christmas.  For those of your not familiar with Anna Magazine, it is published in Winnipeg.  It's available at many locations Canada-wide and at Annamagazine.ca

What is your favourite salad?

Caesar Salad

2 heads of Romaine Lettuce, washed, direct and chopped

4 slices of Prosciutto (see note)

2 cups homemade croutons (see note) 

Dressing

2 cloves Garlic

2 Anchovies

dash freshly cracked Black Pepper

2 tablespoons Lemon Juice

1 teaspoon Worcestershire Sauce

1/2 teaspoon Dijon Mustard (see note)

1 tablespoon Mayonnaise (see note)

1/3 cup Extra Virgin Olive Oil

1 Cup Parmesan Cheese, grated

For the dressing, crush and mash the garlic and anchovies into a mixing bowl.  Add all remaining dressing ingredients except the cheese and oil.  Whisk together until smooth.  While continuing to whisk, gradually add the Olive Oil.  Continue to whisk until emulsified.  Stir in half of the cheese and refrigerate until ready to toss.

In a skillet fry the prosciutto until crisp.  Drain and crumble.  Set aside to cool slightly.

Toss the lettuce, prosciutto and croutons with the dressing.  Top with remaining cheese and serve immediately.

Serves 6-8

Note:

• I don't add the prosciutto to my Caesar Salad.
• To make the croutons, cube fresh bread (I use a multigrain baguette).  Spread onto baking sheet.  Sprinkle with 1 tablespoon of Extra Virgin Olive Oil and 1 teaspoon Italian Spice Mix.  Bake at 300F for 10-15 minutes, checking and shaking the baking sheet mid-way through.  I like my croutons toasted, but not hard.  I like them to soak up some of the dressing when tossed. 
• J doesn't like Dijon, so I use 1/4 teaspoon of Dijon Mustard and 1/4 teaspoon of dry mustard.
• I use the Hellmann's Light Olive Oil Mayonnaise.  If you like you can reduce the fat further, by cutting this in half with Greek Yogurt.  I personally wouldn't eliminate the mayonnaise entirely unless you are adding an egg yolk in it's place.  
• The original recipe calls for Fried Halloumi Cheese Cubes in place of the croutons, but I believe that Caesar Salad must have bread croutons so I've not mentioned them in the ingredient list above.  

The original recipe for Anna Magazine, Caesar Salad with Prosciutto and Halloumi Croutons can be found on annamagazine.ca 

Venus and the Crocus - Scallops with Saffron Sauce

As you know, J & I are from Manitoba where the provincial flower is the Crocus.  As a child, I remember always loving the crocus.  Little did I know that one day I would melt at the aroma and taste from the stigma of the Saffron Crocus.

Saffron is the world's most expensive spice.  It sells from $500 - $5,000 US$.  It has a sweet, gentle favour and a stunning golden-red colour.  You can use the stigmas whole or grind them to better dissolve them and bring a stronger saffron flavour to your dish.  I recommend buying the best saffron that you can afford.  I'm lucky to have many Persian Food Stores nearby and so have an abundant supply to choose from.

The scallop shell has long been associated with fertility, Botticelli's Birth of Venus cemented that image for eternity.  The scallop shell appears on Princess Diana's Spencer family coat of arms as well as both Prince William and Prince Harry's personal coat of arms.

Scallops are probably my favorite shellfish.  They are mild tasting and a good source of Vitamin B12 and Omega3 fatty acids.  They're richer than Prawns so a few go a long way.

When I think of this dish, I think of my Aunt K.  She was my paternal Grandmother's sister.  Aunt K was always the perfect lady.  She had strawberry blonde hair and big blue eyes.  She was very beautiful and so elegant.  Aunt K worked as the personal chef for one of Winnipeg's wealthiest families.  She would cook amazing dishes and introduced many of those dishes to us at family dinners.  Whenever someone important was in Winnipeg, Mrs. C would hold a dinner party so Aunt K had the opportunity to cook for many famous people.  Mom tells my that Aunt K even cooked for Frank Sinatra once.  I'd love to be able to talk to her about some of those parties!

I don't know that Aunt K ever cooked Scallops or with Saffron, but Scallops with Saffron Sauce is something that I imagine her preparing for one the C family's dinner parties.

This recipe is based on one from the Silver Spoon Cookbook which was originally published in Italy in the 1950s and became a staple wedding gift to Italian brides.  Although it's English translation is awkward and some of the measurements don't make sense - it is considered one of the bibles of Italian Cooking.  I'll provide the recipe as it appears in the Silver Spoon Cookbook, then tell you the changes that I've made to it.

Scallops with Saffron Sauce

12 Scallops
1 Carrot, diced
1 Green Onion, thinly sliced
3/4 cup Dry White Wine
1/4 cup Butter, cubed
1 tablespoon Heavy Cream
pinch Saffron Threads
Salt to taste
3 tablespoons of Italian Parsley, chopped

Add the carrot, green onion, wine and salt in a pan.  Bring to a boil and simmer for 10 minutes

Add the scallops and cook for an additional 4 minutes.  Remove the scallops with a slotted spoon, half them and place on a serving dish.

Boil the cooking juices until reduced, then stir in the butter, scream and saffron.

Pour the hot sauce over the scallops and garnish with parsley.

NOTE:  

• I prepare this dish very differently.  The thought of boiling scallops doesn't appeal to me.  I also don't like overcooked carrots.  I add about 3-4 tablespoons of diced red pepper to the carrots because I think that the flavour enhances the dish and really like the added red colour.
• I add the wine to a small sauce pan and bring simmer, reducing it for 5-10 minutes. 
• While the sauce is simmering, I saute the carrots, red pepper and green onion over low heat.  I use the EVOO spray from Costco to oil my pan prior to cooking.
• After the wine has reduced by half, I add saffron, cream, butter and stir until the butter has melted and thickened the sauce.  I should also mention that I reduce the butter by half.  The purpose of the butter is to thicken the sauce and to make is glisten which can still be accomplished by using just a few tablespoons of it.
• As soon as I've add the saffron to the sauce, I start to saute the scallops (which I have seasoned with a little salt and pepper) in a pan also oiled by a few blasts of Costco's EVOO spray.  The scallops get 2 minutes per side.  Don't overcrowd the scallops and resist the temptation to peak under them as they cook.
• I don't cut the scallops in half - I buy enough to feed my guests.  Please don't skimp by halving the scallops!
• I serve this with Risotto and a green salad with balsamic dressing.  Usually I just make a simple Parmesan Risotto, but today couldn't resist the urge to add some Saffron to my Risotto - both J and I thought that result paired perfectly with the Scallops.
• For today's recipe, I skipped the parsley garnish ('cause I forgot to buy parsley)!

Inspired by the Silver Spoon Cookbook and my beautiful Aunt K

Stuff it! - Stuffed Portobello Mushrooms

As a kid, I would never eat mushrooms.  I think that my dad paid me $5 to eat my first mushroom.  I know that he did that for green onions and I tried it with my nephew B and prawns.

J hates mushrooms and I hate cooking two dinners so I tend to enjoy mushrooms when he isn't going to be home for dinner that night.  It's not the flavour that he doesn't like, it's the texture.  I know this because I have resorted to finely mincing mushrooms or putting them through the food processor when the flavour is critical to a recipe.  My deception goes undetected and there are no complaints of strange tastes...

J had an awards banquet to attend the other evening so I made Stuffed Portobello Mushrooms.  I made two giving me left overs for lunch.

I've had this recipe for years, but for the life of me, can't recall who gave it to me.  If it was you - Thank You!  I really love how with every bite you get a taste of each ingredient.

Stuffed Portobello Mushrooms

2 whole Portobello Mushrooms
Olive Oil
2 Hot Italian Pork or Turkey Sausages, casings removed
1 teaspoon Red Pepper Flakes
1/2 medium Onion, diced
1/2 Red Bell Pepper, diced
2 stalks Celery, diced
1/2 bulb fresh Fennel, diced
2 cloves Garlic, minced
2 sprigs chopped Rosemary leaves, stems removed
3/4 cup Dry White Wine
1/4 cup Mozzarella Cheese, shredded
2 slices Whole Wheat Sandwich Bread, cubed and toasted (see notes below)
1 Egg, lightly beaten
Salt and Pepper to taste

Preheat oven to 400F.

Clean the portobellos with a paper towel and use a spoon to scrape out the gills.   Discard the stem and gills.  Place portobellos on a parchment lined baking tray (top down) and drizzle with olive oil.

Preheat your fry pan and add sausages and red pepper flakes, saute until brown.  Add the onion, bell pepper, celery, fennel, garlic and rosemary.  Saute until vegetables soften.

Add wine to deglaze the pan, gently simmer for 5 minutes.

Toss the cheese and breadcrumbs with the sausage and veggie mixture.  The bread will soak-up any remaining wine.

Taste the stuffing mixture and season with salt and pepper as required.  Then stir in the beaten egg.  At this point, the stuffing mixture should be slightly wet.

Mound the stuffing mixture on top of the portobellos  Pack it down to compact it slightly (this will stick the stuffing to the portobello).

Bake for 30 to 35 minutes until the portobello is tender and the stuffing is golden brown.  Serve with mixed green salad and balsamic dressing.

Notes:

• To toast the bread, add 1/2 tablespoon Olive Oil to a heated fry pan, add the cubed bread and toast on the stove top for 5 minutes until it starts to brown.  Remove from heat.
• In place of the sausage you can use ground turkey or pork, but you'll need to season it to your taste.
• If all of your wine has evaporated before you are ready to add the bread and cheese, add a little more - you want the bread to soak up some wine.
• I add the egg a little at a time, I often don't need to use the entire beaten egg.
• I didn't have any mozzarella so used Parmigiano Romano.  You lose some of the moisture but the  taste is Wow!