Ad Hoc's Chicken Soup with Dumplings

Drew is home sick today from work and that means that it's time to whip up some chicken soup. I am a huge fan of Thomas Keller's Ad Hoc at Home cookbook and his recipe for Chicken and Soup with Dumplings is the perfect medicine for my husband. This cookbook focuses on classic family-style recipes that aim to gather folks around the dinner table and warm the soul. I've cooked a ton of recipes from this book and never been disappointed.

Chicken Soup with Dumplings
Makes: 6-10 servings (about 8 cups)
WSJ & Thomas Keller

1 tablespoon (1/2 ounce) unsalted butter
1 cup thinly sliced carrots
1 cup coarsely chopped celery
1 cup coarsely chopped onion
1 cup coarsely chopped leek
Kosher salt

Dumplings:
1/2 cup water
4 tablespoons (2 ounces) unsalted butter
1 1/2 teaspoons kosher salt
2/3 cup all-purpose fl our
1 teaspoon Dijon mustard
2 large eggs
1 tablespoon plus 1 teaspoon minced chives
4 quarts Chicken Stock (page 339)
5 stalks celery
3 large carrots
1 teaspoon honey
1 bay leaf
2 thyme sprigs
1 large garlic clove, crushed, skin left on
Kosher salt and freshly ground black pepper
1/2 cup (about 4 ounces) Roux (page 334)
2 cups cooked shredded chicken (dark or white meat)
1/4 cup minced chives
1 tablespoon champagne vinegar
Flat-leaf parsley leaves

Melt the butter in an 8- to 10-quart stockpot over medium heat. Add the carrots, celery, onions, and leeks, season with salt, and cover with a parchment lid. Reduce the heat to low and cook very slowly, stirring occasionally, 30 to 35 minutes, until the vegetables are tender. Remove and discard the parchment lid.

Make the dumplings: Fill a wide deep pot with salted water and bring to a simmer. Set up a stand mixer fitted with the paddle attachment.

Combine the water, butter, and 1 teaspoon of the salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium, add the fl our all at once, and stir rapidly with a stiff heatproof or wooden spoon until the dough pulls away from the sides of the pan and the bottom of the pan is clean. The dough should be glossy and smooth but still moist; enough moisture must evaporate from the dough to allow it to absorb more fat when the eggs are added. Continue to stir for 4 to 5 minutes, adjusting the heat as necessary to prevent the dough from coloring; a thin coating of dough will form on the bottom and sides of the pan. When enough moisture has evaporated, steam will rise from the dough and the nutty aroma of cooked flour will be noticeable.

Immediately transfer the dough to the mixer bowl. Add the mustard and the remaining 1/2 teaspoon salt and mix for a few seconds to incorporate the ingredients and release some of the heat. With the mixer on the lowest speed, add the eggs one at a time, beating until the first egg is completely incorporated before adding the second and incorporating it. Then add the chives and incorporate. Remove the bowl from the mixer.

Line a baking sheet with parchment paper. Shape the dumplings using two soup spoons to make a quenelle shape (see note), dropping them into the simmering water. Cook the dumplings in batches of about 6 to avoid crowding the pot and allow them to cook evenly. Once the dumplings rise to the surface, it will take about 5 minutes for them to cook; remove one and break it open to make sure it is cooked. With a slotted spoon, transfer the dumplings to the baking sheet, and cook the remaining dumplings. (You will have about 18 dumplings.)

Once the dumplings have cooled, trim any uneven edges with scissors.

Finish the soup: Add the chicken stock to the vegetables and bring to a simmer. Simmer for 30 minutes, then strain the soup base into another pot and discard the vegetables.

Peel the celery stalks with a peeler. Cut each stalk crosswise on the diagonal into thin slices about 11/2 inches long. As you get to the wider lower part of the stalk, adjust the angle of your knife to keep the pieces relatively the same size. You need about 1 1/2 cups celery for this recipe (reserve any extra for another use). Cook the celery in a large pot of boiling salted water (see page 147) until just tender. Drain, cool in an ice bath, and drain again.

Cut the carrots lengthwise into quarters and then crosswise into bite-sized pieces. As each carrot widens, adjust the size of the cut to keep the pieces bite sized. You need about 1 1/2 cups carrots for this recipe (reserve any extra for another use).

Put the carrots in a saucepan, add the honey, bay leaf, thyme, garlic, and a pinch of salt and pepper, and cover with cold water. Bring to a simmer and cook for 4 to 5 minutes, or until the carrots are tender but slightly resistant to the tooth. Drain and transfer to paper towels.

Bring the soup base to a simmer and whisk in the roux a little at a time until thick enough to coat the back of a spoon; you may not use all the roux. Simmer for 30 minutes, skimming often—this is necessary to remove all impurities from the roux. (The soup will continue to thicken as it simmers.)

Add the dumplings, chicken, carrots, celery, and chives to the soup and heat through. Season with the vinegar and salt and pepper to taste.

Transfer to a large serving bowl and sprinkle with parsley leaves.

Note: To form a three-sided quenelle using two soupspoons, start by using one spoon to scoop up a portion of dough that is slightly smaller than the bowl of the spoon. Hold the second spoon in your other hand, place the side of the spoon against the far side of the dough, and scoop it onto the second spoon, forming one smooth long side. Continue transferring the dough between the spoons until you have the desired oval football shape. (With practice, this should take no more than three transfers, but it may require more when you are first getting started.) Before you begin, set up a container of hot water in which to regularly dip the spoons—this will make it easier to form the quenelles.

Ad Hoc's Chicken Soup with Dumplings

Kale & White Bean Soup

I was in Boston last week and caught a miserable sinus infection. Usually when I am sick, I am not hungry which is a double-whammy bummer. But not this time...I am actually hungry! Last night, I managed to drag myself 4 blocks down the store to pick up some white kidney beans and a bunch of black kale. The kale is packed with nutrients and I knew a soup would soothe my throat. This recipe from epicurious hit the spot and made for a good leftover lunch this afternoon.

Kale & White Bean Soup
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Preparation
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Kale & White Bean Soup

TEASPOON WILLIE’S SAVORY CHILI

An old friend from high school reached out to me on Facebook and told me about this new company he started with some friends called Teaspoon Willies. He was nice enough to send us a couple bottles to check it out and sure enough we blew through it in a matter of weeks. It's good on everything from eggs to marinades and even in bloody mary's. Fall weather has arrived and football is well under way. I can't think of a better way to use Teaspoon Willie's sauce than in this savory chili recipe. To get some of your own sauce, visit their site. Thanks for sharing this with us, Kevin!

TEASPOON WILLIE’S SAVORY CHILI(Serves 8-10)
Ingredients:
• 1.5 lb of ground beef/buffalo
• 1 large yellow onion, chopped
• 1 yellow green pepper, chopped
• 1 charred pablano pepper*
• 2 charred hatch chili’s (medium heat)*
• 1-2 carrots, chopped
• 1-2 stalks of celery
• 1 can of black beans
• 1 can of pinto beans
• 1 can of navy beans
• ¼ Cup of olive oil
• handful fresh parsley
• handful fresh cilantro
• 4 cloves garlic
• salt and pepper to taste
• 1 bottle of Teaspoon Willie’s Spicy or Everything Sauce
• 2-3 lbs tomato sauce all natural/organic
• 1 can of tomato paste

Directions:
*To char put the pablano and hatch chilies in a bowl and cover with olive oil and salt.
Make sure the pablano and hatch chilies are covered well. Turn on the grill or
broiler and char the outside. After they are charred, let them cool and chop up the
peppers. Make sure you keep the burned skin on the peppers, it gives great flavor
to the chili.

Heat a pot to medium-high. Chop up all the veggies, herbs, and spices. Put some oil
in the pot and mix veggies, herbs and spices. Add some salt and pepper to taste.
Cook for about 3-4 minutes. Next add beef/buffalo and the charred pablano and
hatch chilies. Chop up meat until it becomes fine, about 3-4min. Add about 10 oz of
Teaspoon Willie’s, tomato sauce, and tomato paste. Drain the beans of their liquid
and add to the pot as well. Let this simmer on low-medium for a couple of hours. Add
more Teaspoon Willie’s if you want to bring out more flavor.

*Remember that Teaspoon Willie’s Spicy will build heat with prolonged cooking.
This will produce VERY spicy Chili with phenomenally great taste. Add some of your
favorite cheese and/or sour cream (this will also bring down the spiciness). Enjoy!

TEASPOON WILLIE’S SAVORY CHILI

Farmhouse Butternut Squash Soup

Nothing screams fall like butternut squash soup, especially when it is pouring rain outside like it is in San Francisco today. Caraway seeds, carrots and a Granny Smith apple give this recipe a whole new dimension.

Farmhouse Butternut Squash Soup

4 bacon slices 4 large garlic cloves, chopped 1 teaspoon caraway seeds 2 pounds butternut squash, peeled, seeded, and chopped 1/2 pounds carrots, chopped 1 Granny Smith apple, peeled, cored, and chopped 3 thyme sprigs 2 Turkish bay leaves or 1 California 3 1/2 cups reduced-sodium chicken broth 2 cups water 1 to 1 1/2 teaspoons cider vinegar Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain. Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves. Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon. From Gourmet

Farmhouse Butternut Squash Soup

Summer Corn Soup

You can buy 3 ears of corn for about a dollar right now at your grocery store or farmers market so this recipe is really easy on your wallet. The garnish for this soup is what really makes it so don't skip the bacon and the green onion, crème fraîche and cayenne pepper give it some kick and color. This soup will keep for several days in the fridge, is kid friendly and a great starter for a BBQ or quick lunch.

Summer Corn Soup

• 3 cups whole milk
• 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
• 2 tablespoons (1/4 stick) butter
• 1 large onion, chopped
• 1 large carrot, peeled, thinly sliced
• 1 celery stalk, thinly sliced
• 1 garlic clove, pressed
• 2 cups water
• 2 large fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 bay leaf
• Ground white pepper

• 2 thick bacon slices, diced
• 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
• 1 green onion, thinly sliced
• Pinch of cayenne pepper
• Crème fraîche*, stirred to loosen

• Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sautéing vegetables.
• Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and sauté until translucent, about 5 minutes (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 minutes. Add 2 cups water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 minutes to blend flavors.
• Discard corncobs, herb sprigs, and bay leaf. Cool soup slightly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

• Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Transfer to small bowl. Mix in corn, green onion, and pinch of cayenne. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Rewarm soup over medium heat. Divide among bowls. Sprinkle garnish over, drizzle with crème fraîche, and serve.
• *sold at some supermarkets and at specialty foods stores

Summer Corn Soup

Watermelon Gazpacho

Nothing says summer like watermelon. With the 4th of July right around the corner, why not take a Spanish classic and Americanize it a little bit? Gazpacho is always better the second day so I suggest that you make it and let it do its magic overnight. If you want to take it to the next level, add a little feta cheese on top, too.

Watermelon Gazpacho

1. 6 1/2 pounds tomatoes, cored
2. 2 pounds seedless watermelon, peeled—2 cups coarsely chopped, 2 cups diced
3. 2 pounds cucumbers, peeled and seeded—2 cups coarsely chopped, 2 cups diced
4. 1/4 cup sherry vinegar
5. 3 tablespoons extra-virgin olive oil
6. Salt and freshly ground pepper
7. 6 scallions, thinly sliced
8. 2 jalapeños, seeded and minced
9. 1/2 cup chopped cilantro
10. 1/4 cup fresh lime juice
11. 1/2 cup minced chives, for garnish

1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice.
3. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
4. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and sprinkle the chives on top. Pass the scallion relish at the table.

Watermelon Gazpacho

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

This recipe is a repeat offender but it was a crowd favorite at Saturday's Supper Club so I thought I'd post it again. As far as soups go, this one is as easy as it gets. Thank you to Hubert Keller at Fleur de Lys in San Francisco for sharing this with us via Bon Appetit. Osetra caviar is not in my budget so I go for a small jar of the Whitefish caviar that you can find at the super market. It costs much less and looks just as elegant. However, don't skimp on the crab and go for the canned stuff. You'll regret it.

Please forgive the photo. It does the dish no justice.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

• 3 tablespoons butter
• 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
• 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
• 4 cups chicken stock or canned low-salt chicken broth
• 3 cups chopped spinach leaves (about 3 1/2 ounces

• 6 tablespoons flaked fresh crabmeat
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 3/4 cup diced peeled pitted avocado

• 6 teaspoons good-quality black caviar (such as osetra)

Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.

Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.

Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado

My First Passover

I have to hand it to my friend Steph, last night's Passover dinner was amazing! When we were invited, I didn't know what to expect. Bring Kosher wine? But what's Kosher mean? Should I wear a dress? Am I supposed to bring a gift? Will Drew be wearing a yamika?

I went a little early because I donated my supper club set up to help seat the 18 people that attended. Now, 18 people for ANYTHING is aggressive especially in a San Francisco apartment. She had converted her entire living room and hallway into a dinning room. This was a valiant effort given that Steph's not Jewish AND it was her birthday. And that was truly the best part of the evening.

Steph has been studying Judaism and is serious about converting. Is it for her boyfriend of 5 years? Nope. She just digs it and reads up on it like a historian. Every questions I asked had an answer. But what I found most interesting was the meal and the ceremony around it. This was a group of young adults that called their parents for traditional recipes and took great pride in their dishes. Russ showed up with a brisket that had been simmering in caramelized onions and tomatoes for over 5 hours. Let me tell you, this thing was good. And, he said, Jews eat leftover brisket for days just like a Thanksgiving turkey. Ideas for brisket sandwiches bounced around my head...a toasted baguette with horseradish, brisket, caramelized onions and arugula. Yum.

But the star of the night was the Matzo ball soup. I think the combination of being pretty hungry coupled with reading the Haggadah and the 4 glasses of wine your instructed to consume during the ceremony had something to do with it but it really hit the spot. I made a joke that waiting so long to eat was torture but I guess that's what you are supposed to feel. You see, Jews honor their history and suffrage. I was supposed to starve in remembrance. La chaim!

Matzo Ball Soup

1. 8 large eggs, beaten
2. 1/3 cup olive oil
3. 1 cup seltzer or club soda
4. 2 teaspoons kosher salt
5. 1 teaspoon ground white pepper
6. 1/2 teaspoon ground ginger
7. 2 cups matzo meal (10 ounces)

1. 1/2 cup extra-virgin olive oil
2. 1 cup coarsely chopped dill
3. 2 tablespoons finely grated fresh horseradish
4. 1 garlic clove
5. 1 teaspoon salt
6. 1/2 teaspoon ground white pepper
7. 1 medium turnip, peeled and finely diced
8. 1 celery rib, finely diced
9. 1 large carrot, finely diced
10. 5 quarts chicken stock, preferably homemade
11. 8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens

Directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.

The recipe can be prepared through Step 3; refrigerate overnight.

My First Passover

Shrimp and Andouille Gumbo

Anybody else drink a hurricane last night in celebration of Fat Tuesday?

Festivities are underway in New Orleans and everyone is craving the distinctive blend of flavors in Creole cooking. Mix Spanish with a little French and African American and there you have it. If you are a Top Chef junkie like me (season finale is tonight!) then you have seen gumbo dishes pop up quite a bit. That's because this year's finale is being hosting in the Big Easy by Mr. Emeril himself.

Now, locals of New Orleans are very passionate about their gumbo. God forbid that you serve it over grits. Rice only folks. And your roux must be very dark. No woosie stuff. Lastly, this recipe has a hundred variations. Feel free to add your own personal touch.

Shrimp and Andouille Gumbo

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 small cup onion, minced (about 1/2 cup)
• 1 small green bell pepper, minced (about 1/2 cup)
• 2 stalks celery, minced (about 1/2 cup)
• 1 quart chicken stock or low-sodium broth
• 2 bay leaves
• 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
• 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
• 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 4 cups cooked white rice

Accompaniments:

• Hot pepper sauce, such as Tabasco
• About 2 teaspoons filé powder

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Shrimp and Andouille Gumbo

Mushroom Barley Soup with Mini Meatballs

My little sister loves mushrooms and I realized in a recent conversation that I never post recipes with mushrooms on the blog. The reason for this is that I am not as crazy for these earthy fungi as my sister is but this hearty soup looks like a culinary delight. The meatballs are an easy mixture of sirloin, egg, cheese and breadcrumbs and the soup as whole comes together with ease so you can whip this up during the week no problem.

Mushroom Barley Soup with Mini Meatballs

1. 4 cups beef stock or low-sodium broth
2. 1 cup water
3. 1/2 cup pearled barley
4. 1 large thyme sprig
5. Salt and freshly ground pepper
6. 2 tablespoons extra-virgin olive oil
7. 1 pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms)
8. 1 large shallot, finely chopped
9. 1/2 pound ground sirloin
10. 1 large egg
11. 2 tablespoons dry bread crumbs
12. 2 tablespoons freshly grated Parmigiano-Reggiano
13. 2 tablespoons chopped flat-leaf parsley
14. Sour cream, for serving (optional)

Directions

1. In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes.
2. Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
3. In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
4. Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.

Mushroom Barley Soup with Mini Meatballs

Pho Bo

Pho (pronounced 'fuh') is a classic Vietnamese rice noodle soup that is delightful, especially on a foggy night like the one we we are having in San Francisco today. Pho is traditionally made with beef in a beef broth however you can substitute chicken or prawns with a chicken or seafood stock broth instead. The best part about this soup is the multiple garnishes that you can choose from and add to your liking. Choose from cilantro, bean sprouts, green onions, Thai basil and lime wedges. Sauces range from (sweet) housin to my uber favorite (spicy/hot) Sriracha.

Here's a take on the recipe by our friends at Gourmet.

Pho Bo (Hanoi Beef Noodle Soup)

6 cups beef broth

1 (1/4-inch thick) slice ginger

2 whole star anise*

1 cinnamon stick

1/2 pound piece boneless beef sirloin, trimmed of any fat

3 ounces dried flat rice noodles*

1/4 cup Asian fish sauce*

1/8 teaspoon freshly ground black pepper

1 cup fresh bean sprouts, rinsed and drained

1/8 cup minced scallions

1/4 cup fresh cilantro sprigs, washed and finely chopped

1 small thin fresh red or green Asian chilie, sliced very thin

1/2 cup fresh basil leaves

Lime wedges for garnish

*Available at Asian Markets

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes. With a very sharp knife cut sirloin across the grain into very thin slices. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

Pho Bo

Joe's Shrimp and Sausage Gumbo

Ever invite yourself over to dinner? Well that's exactly the case here. Once I heard that the Garvey's friend from Nashville was whipping up a gumbo dinner I couldn't help but secure myself a bowl. Joe labored over this dish all day using the techniques and flavors he learned from his time spent in New Orleans. Andouille sausage, smoked ham, mussels and more. He even made his own seafood stock.

However, cooking is only one of his talents. Joe's a very accomplished musician. So after a delicious dinner he pulled out his guitar and jammed with Sean and his uncle and their close friend that played the stand up bass. Good times all around. We were in heaven.

The gumbo had a perfect spice to it. Just the right amount of kick. He also searched high and low for sasafrass which tastes a lot like sage to garnish on top. This was the real deal and it paid off. Thanks Joe!

Joe's Shrimp and Sausage Gumbo

3/4 lb Andouille sausage
1 lb. Shrimp (shells on)
10 or12 Fresh Mussels
4oz. Smoked Ham(diced)
1 cup Diced Yellow Onion
1 cup Diced Bell Pepper
1 cup Diced Celery

1/2 cup Corn Oil
3/4 cup All Purpose Flour
1 tsp Cayenne Pepper
1 tsp Oregano
1 tsp Thyme
1 tbsp Salt
6 quarts Seafood Stock (made from shells of shrimp)

8 searvings of white rice

For stock:
Add onion, shrimp shells, mussel shells, celery and pour over enough cold water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be covered or set a lid askew on it. Strain, cool and refrigerate until needed. If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).

For gumbo:

Combine peppers, more onions, and more celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.

Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice. Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve. Add searving of rice to bowl.

Joe's Shrimp and Sausage Gumbo

A Tribute to Le Gruyere

Costco fruits and cheeses have been an enjoyable part of my diet lately, and I have particularly appreciated the hard cheeses from Gruyere, Switzerland. I was surprised to learn that this versatile cheese has won so many awards for quality. In fact, there are those who think it is the world's best cheese.

This is just my singing the praises of Gruyere which can be found at Costco, but especially Le Gruyere Premier Cru which I have discovered at Convito Italiano in the Plaza Del Lago. The following is from Wikipedia of all places, but I think it's an OK source here. The weak Dollar vs the Euro has made them a little dear now though.

How to use Gruyère

Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese [1], so particularly suited for fondues, along with Vacherin and Emmental. It is also traditionally used in French onion soup, as well as in Croque Monsieur, a classic French toasted ham and cheese sandwich. It is a fine table cheese, and when grated, it is often used with salads and pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread.

Le Gruyère Premier Cru

Le Gruyère Premier Cru is a special variety, produced and matured exclusively in the canton of Fribourg and matured for 14 months in humid caves with a humidity of 95% and a temperature of 13.5° Celsius
It is the only cheese that has won the title of best cheese of the world at the World Cheese Awards in London three times: in 1992, 2002 and 2005. (The Independent England, 16 March 2005)

A Tribute to Le Gruyere

thai chicken-coconut soup

so if you refer back to Elizabeth's comments about loving thai food from sunday night you will notice there are a couple of recipes missing, so here they are. Carrie (my better half) has turned into a wonderful cook through the expert guidance from her best friend Liz and i really believe her cooking hit a pinnacle last sunday on "thai night". Having lived in that neck of the woods for a while, trust me you want to try the following recipe. Stop thinking about it and start looking for the fish sauce in the back of the cupboard.

From http://www.epicurious.com/

makes 4 servings


Ingredients:

6 cups low-sodium chicken broth
1–2 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)

Prep:

Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt.

Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more.

Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce.

Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.

thai chicken-coconut soup

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

As you can see, my friends were pretty excited when I served this winning dish on Friday.

I'm a soup person. I think it's a very elegant and delicate way to kick-off a dinner party and if you eat at my house it is almost guaranteed that I've whipped one up.

I came up with this recipe by combining a couple that I have used before. I stole the garnish from my deviled eggs and subbed leak soup for the cauliflower and sea scallop recipe I hold so dear to my heart. The truth is that this was intended to be a ramp soup. I was so excited to showcase this spring gem. However, it's still cold here in Chicago and they are not available yet so I subbed with leaks and spring onions. A tear.

BUT, it was amazing and there is something to be said about straining your soup in a sieve then just serving a plain puree. I am angry that I have been so lazy all these years and now I will never go back.

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

1 pound ramps (you can sub regular leeks and green/spring onions)

1/2 sweet onion such as Vidalia or Walla Walla, thinly sliced

1/4 teaspoon white pepper

1/3 cup dry white wine

3 1/2 cups reduced-sodium chicken broth

3 tablespoons unsalted butter

4 sea scallops

2 teaspoons garlic paste

Garnish: Creme fraiche, whitefish caviar, lemon zest, truffle oil and chives

Preparation
Trim roots from ramps and slip off outer skin on bupounds if loose. Cut green tops from ramps and coarsely chop enough greens to measure 3 cups (reserve remainder for another use). Thinly slice ramp bulbs, including pink stems.

Cook ramp bulbs, onion, white pepper, and 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until softened, about 10 minutes. Add wine, then boil over high heat, stirring occasionally, until evaporated completely. Add broth, garlic paste and simmer, partially covered, stirring occasionally, until onions and ramps are very soft, about 20 minutes. Stir in ramp greens and boil 1 minute.

Working in batches, purée soup in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids), then strain through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids.

Sear scallops in a pan over medium-high heat, about 3 minutes a side. Place in shallow bowl.

Return soup to cleaned pot and bring just to a boil. Whisk in butter until smooth. Season with salt. Ladle soup around scallops and garnish. Serve immediately.

Leek Soup and Sea Scallops with creme fraiche, whitefish caviar and truffle oil

Chicken Noodle Soup

Sorry I haven't posted in a couple days but I have been home sick as a dog. So what better recipe to post than Chicken Noodle soup? This one is a classic and if it's too boring for you just chop up some veggies of your choice and add them.

Chicken Noodle Soup
Epicurious.com
Servings: Makes 10 servings.

Ingredients1 (3 1/2 pound) chicken, preferably kosher, cut into 8 pieces
2 medium yellow onions, peeled and cut in half
5 medium carrots, peeled and cut in 2-inch pieces
5 medium celery stalks, with leaves, cut in 2-inch pieces
5 medium parsnips, peeled and cut in 2-inch pieces
1 medium sweet potato, peeled and cut in half
1 bunch fresh dill
4 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound dried wide egg noodles*
4 medium carrots, peeled and cut in 1/4-inch pieces
2 medium celery stalks, cut in 1/4-inch pieces

*White rice can be substituted.
PreparationIn 12-quart heavy pot, combine chicken and enough water to cover, about 8 quarts. Bring to boil, skimming froth. Add onions, carrots, celery, parsnips, sweet potato, and dill, and simmer, partially covered, 3 hours.

Pour stock through fine-mesh strainer into large bowl, reserving chicken and discarding remaining solids. Refrigerate stock, covered, until completely cool, then skim fat from surface. When chicken is cool enough to handle, remove skin and bones, shred meat, and refrigerate until ready to use.

In 8-quart heavy pot over moderately high heat, bring stock to a boil. Add salt, pepper, and noodles. Reduce heat and simmer, covered, 4 minutes. Add carrots and celery, and continue simmering until noodles are tender, about 4 minutes. Add shredded chicken and simmer until heated through. Serve hot.

Chicken Noodle Soup

Recipe of the Week: Winter Squash Soup

I made this soup on Saturday night for 10 people and it was a huge hit. However, gutting and roasting ten acorn squashes is time consuming. And squash can be tough to handle. I went at them with my new clever and they were still tough. So, expect a little workout. I garnished mine with a dollop of creme fraiche, a pancetta crisp and fried sage leaves. Like I said, it was a crowd pleaser and the presentation in the squash bowl was wonderful.

I added a little extra chicken stock to thin it out a bit and extra herbs. I did not add the cream and sugar because I didn't want it to be more heavy than it already was and I prefer savory over sweet...

Winter Squash Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar

Preparation
For soup:Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

Recipe of the Week: Winter Squash Soup

Chorizo, Lentil and Tomato Soup?

It's a gray day in Chicago so I decided to stay around the house and get organized for the new year. I unpacked the rest of my Christmas presents, reorganized my books, did my laundry and raided my pantry. I decided to challenge myself to see if I could make an original recipe using only what I had at my house at that time. I looked in my fridge. Chorizo. I love Chorizo. Let's use that. Red pepper. Check. Onion. I'll take it. And on and on and on.

I broke out my new dutch oven and started my creation. The verdict? See after recipe...

Chorizo, Lentil and Tomato Soup
1 chorizo link
1 onion
1 large can peeled whole tomatoes
2 small can diced tomatoes
2 tblspoons of tomato paste
1/2 cup red pepper, diced
2 bay leaves
1 teaspoon thyme
1 tablespoon cumin
1 1/2 cup green lentils, soaked and rinsed
3 cloves garlic, minced
3 1/2 cups beef broth
1 1/2 cup water

Add chorizo, garlic and onion to dutch oven and brown on medium heat, 6-8 minutes. Add tomato paste and stir for two minutes. Add the rest of the ingredients. Season with salt and pepper. Simmer on low- medium heat for 25 minutes. Add water and simmer for another 15 minutes. Skim oil from chorizo off the top before serving.

Serve warm.

Verdict: Call me crazy but this actually turned out to be pretty good. It just goes to show that good food, creativity and saving money can actually go hand-in-hand.

Chorizo, Lentil and Tomato Soup?

Chicken and Dumplings

It's crappy out. Amanda and I wanted comfort food. Smitten Kitchen just featured this Chicken and Dumplings, so I searched out the recipe and it was perfect. Thick and stewy, with the most delicious dumplings, not crumbly or rock hard. I think I would have liked it with some carrots and celery, too.

Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.

Chicken and Dumplings with Leeks and Tarragon
Cook’s Illustrated, February 2005


Serves 6 to 8
Stew
5 pounds bone-in, skin-on chicken thighs ( i used bone-in breasts)
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
2 medium leeks , white and light green parts only, cut in half lengthwise and then into 1-inch pieces
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and tarragon, and season with salt and pepper. Following the steps below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

To make the dumplings: 1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.2. Cover the stew with the dumplings, leaving about 1/4 inch between each.3. When fully cooked, the dumplings will have doubled in size.

Chicken and Dumplings

And for the leftovers...

... and then i'll be done with the Thanksgiving posts -- and thinking about next weekend, when we'll be doing a psuedo-post-thanksgiving with my mom -- here was what turned out to be a great way to use up the 20 pound turkey. I mean, we were hungry but hell, that bird was half the size of my dog! I had to double this soup recipe to use it all up.

Served this during the Bears game (win! yay!) yesterday to a bunch of friends and there wasn't a bowl left uneaten.

Turkey Sage Chowder

(mine was actually turkey rosemary chowder, i guess... details....)

4 bacon slices (about 4 ounces), coarsely chopped

2 cups chopped onions

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 cups whole milk (okay, so i didn't have whole milk, so i used 1/3 cup cream and the rest water. it's probably not QUITE the same, but hey, it still tasted good. probably would have been creamier with the milk)

1 cup canned low-salt chicken broth

2/3 cup condensed cream of potato soup (i used mushroom)

2 tablespoons chopped fresh sage (i used rosemary, it's what i had left)

2 1/2 cups diced cooked turkey

Cook bacon in heavy large saucepan over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pan.

Increase heat to medium-high, add onions and sauté until tender, about 5 minutes. Mix in potatoes, milk, broth, cream of potato soup, and 1 tablespoon sage. Bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, stirring occasionally, about 10 minutes.

Add turkey meat, bacon, and remaining 1 tablespoon sage. Simmer until heated through, stirring occasionally, about 4 minutes. Season to taste with salt and pepper and serve.

And for the leftovers...