Chicken Noodle Soup with Egg

I won’t pretend to be immune from the temptation.  Cans of soup line the grocery shelves, seducing me with the promise of a relatively healthy dinner that can be ready in the time it takes to turn on the stove.  I’m so close to shoving them into my basket when the little voice creeps into my head.  The little voice that says- how can you buy something premade when you know that you can make an even better version from scratch?  It’s a curse really.  I didn’t choose to be this way.  My life would be so much easier (and involve a lot less dish washing) if I could just buy frozen dinners.  But then I suppose my blog wouldn’t be very interesting.  So the cans go back on the shelf, and I head to the produce section.

Luckily, this soup only takes about 20 minutes to make before it gets in my belly so I avoid a complete hunger meltdown.  And as I chop the carrots and leeks, I am glad that I didn’t buy the premade concoction with mushy noodles and tasteless vegetables.  When I smell the soup simmering away, I am even more glad that I didn’t succumb to the watery broth fortified with excess sodium.  The complex and subtle flavors of the lemon and egg provide a perfect creamy backdrop for the healthy ingredients.  I can confidently promise that if you put down the can and make this recipe, you won’t be disappointed.  Even Addison loved it- and I could tell he was initially a bit skeptical about eating a meal that consisted solely of soup...although the cheesy bread I made with it probably helped convert him. 

Food Notes:

• You can either roast your own chicken or buy a rotisserie chicken from the grocery store.
• Feel free to substitute with other types of noodles- you may just need to adjust the cooking time
• You can serve it with grilled cheese or cut a baguette in half and melt cheese on top (the latter is slightly healthier since you aren’t cooking it in excess butter)
• You can either use homemade chicken stock or store bought (my favorite brand is Kitchen Basics) http://www.kitchenbasics.net/

CHICKEN NOODLE SOUP WITH EGG
serves 4
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8 ounces carrots, cut into small pieces
8 ounces leeks, thinly sliced
8 cups chicken stock
4 ounces cooked chicken, shredded
2 ounces vermicelli (angel hair)
2 eggs
juice of ½ lemon
freshly ground black pepper
kosher salt
chives (optional)

Put the carrots and leeks into a large pan with the stock, bring to a boil, reduce heat, cover the pan and simmer for 10 minutes.  Add the chicken and vermicelli to the pan and cook for 5 more minutes. 

Mix the eggs with the lemon juice and add ½ cup of the warm stock from the pan.  This tempers the egg and keeps it from turning into egg drop soup.  Mix it together well, and then add to the pan.  Reheat gently, stirring constantly, but do not allow the soup to boil.  Taste and adjust seasoning.  Garnish with chives and serve.

O'o Farm

My post today is a bit different.  This is kind of like the travel edition of Navy Blue Kitchen.  As I mentioned in my most recent post, I was on vacation in Maui last week and I have to tell you about O’o Farm.  Also, I am back in Boston now and missing warmth so this is my way of continuing to live in fantasy vacation world (also an excellent diversion from the piles of reading I have ALREADY been assigned). 

The owner of Pacific’O and I’O (two gourmet restaurants in Lahaina) started O’o Farm in 2000 in an effort to increase the restaurants’ supply of local produce.  A few years ago, the farm started hosting tours of their eco-friendly, organic, and sustainable setting.  This intrigued me- and when I found out the whole excursion culminated in a farm fresh lunch prepared by a gourmet chef I was completely sold. 

The tour was fascinating and the lunch was incredible.  The chef served roasted root vegetables with seared tofu, Mahi Mahi with sweet Maui onions and spinach, and a mixed greens salad (picked by us!).  Oh and the most amazing part of the meal was her sea salt and rosemary focaccia bread- especially delicious for sopping up olive oil.  Dessert was biscotti and French press coffee (from the farm’s freshly roasted beans!). 

I befriended the chef and she gave me an overview of how she prepared everything.  The recipe below is my best attempt (with a few changes).  I didn’t make the focaccia this time but I promise to take on the endeavor this summer!  The root vegetables are generously seasoned with rosemary and thyme- a truly delicious combo.  I have actually been avoiding rosemary recently because it can be so overpowering, but now it has won me back over.  The other big surprise for me was rutabaga!  It adds a mild sweetness that balances out the earthiness of the beets.  


A portable chicken coop that naturally fertalizes the land.  Just like Polyface Farm in Omnivore's Dilemma!

Now for the most exciting part- I am going back to Maui in March (best part of law school = spring break) and the chef said that I can come shadow her while she prepares lunch for a tour group!  I’m so excited!! Maybe I will stay on permanently as her assistant…I think Maui is a better fit for me than Boston.

ROASTED ROOT VEGETABLES & KALE  WITH ROSEMARY & THYMEmakes 4 servings
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3 beets, peeled and chopped into ¼ inch pieces
2 sweet carrots (preferably multi-colored), peeled and chopped into ¼ inch pieces
1 rutabaga , peeled and chopped into ¼ inch pieces
2 teaspoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
1 tablespoon sea salt
2 cloves garlic, thinly sliced
1 bunch kale, cut into ½ inch pieces
1 bunch rainbow chard, cut into ½ inch pieces
1 teaspoon lemon zest
Olive oil

Preheat oven to 400 degrees.  Toss the beets, carrots, and rutabaga with about a tablespoon of olive oil, sea salt, and half of the thyme and rosemary.  Spread on a large baking sheet and roast for about an hour, tossing every fifteen minutes or so. 

Meanwhile, heat a tablespoon of olive oil in a large sauté pan over medium heat.  Add the garlic and stir.  Add the greens and toss until they wilt.  The greens will need to braise for about a half hour- check on it occasionally and water (about a ½ cup at a time) to keep it from burning.  When they soften, add the lemon zest and a quick squeeze of lemon juice. 

Remove the root vegetables from the oven and toss with the greens and the remaining tablespoons of thyme and rosemary.  Season generously with sea salt- don’t skimp. 

Freshly picked salad

MAHI MAHI WITH SPINACH AND MAUI SWEET ONIONSmakes 4 servings
Click here to print this recipe

4 filets of Mahi Mahi (or other white fish)
1 lb spinach
2 sweet onions
Juice from 1 lemon
1 tablespoon lemon zest
½ cup basil, cut in chiffonade

Preheat the oven to 350.  Place the spinach in the bottom of the pan with onions, toss with olive oil, lemon zest, and sea salt.  Place the filets on top of the vegetables and bake for approximately 20 minutes.  Remove from oven and top with lemon juice and basil.

Coffee Beans

Coffee Bean Roaster

Adorable turtle (this was not at the farm, but he is just so cute I had to include it)

Onions with Oven Baked Eggs

I’m taking a quick break from finals to post this so I don’t have a lot of time to rave about how much I love the simplicity of eggs and onions.  There are few smells in the kitchen that are more appealing than onions cooking in butter.  If you want to have a successful dinner party, cook something with onions and your whole house will smell delicious.  If your eyes can’t handle the crying, might I suggest these fashionable accessories?  They make great Christmas gifts! 

You can add almost anything to this sauté and achieve delicious results (my favorites include bacon, mushrooms, spinach, red peppers, scallions, and bacon).  But this recipe illustrates how easy it is to whip up a delicious breakfast (or dinner!) with ingredients you are likely to have on hand.  This is especially handy if you are spending 12+ hours in the library each day and have no time to visit the grocery store at normal intervals. 

If you like your yolks runny then watch this like a hawk in the oven!  They cook deceptively fast on the inside while maintaining the guise of being glossy and uncooked.  While we are on the subject, if for some reason you don’t like runny yolks, we probably can’t be friends anymore.  I am working on a future post where I plan to exalt the luxurious perfection that is a runny egg yolk, but I don’t want to give too much away yet. 
Back to studying!  Enjoy!

ONIONS WITH OVEN BAKED EGGS 
serves 2
3 tablespoons butter, divided
2 cups yellow onions, sliced
4 eggs
Salt and pepper
Chives (optional)
Toast

Preheat the oven to 400 degrees.  Melt 2 tablespoons of butter in a large oven-proof skillet over high heat.  Add the onions and sprinkle with a bit of salt to get them to release their liquids.  Cook over high heat, stirring frequently, for about 5 minutes.  You want to brown the onions to give them flavor while avoiding burning them.  Once they are nicely browned, reduce heat to medium and sauté for another 10 minutes, or until they are cooked through and slightly sweet.  Season to taste with salt and pepper.

Clear four little spots in the pan for the eggs and put a small pat of butter in where each egg will go.  Deposit the eggs, sprinkle with salt and pepper, and put in the oven.  Cook for anywhere from 3 minutes to 10 minutes depending on how you like your eggs.  Check frequently to avoid over-cooking. 

Garnish with chives and serve with crusty bread or toast.  And sriracha. 

Cauliflower with Brown Butter, Pears, Sage & Hazelnuts

Ok I know the combination of pears and cauliflower sounds a bit odd...but I promise this was delicious!!  Cauliflower is not a vegetable that I typically serve at Thanksgiving, but I was very intrigued by the ingredients in this recipe.  The pears added a perfect crisp texture and a slight sweetness that was delectable.  I heard a rumor that my aunt recently picked around all of the pears in a salad so I don’t think this dish will make my Thanksgiving menu, but it would pair perfectly with other Thanksgiving flavors!  

Speaking of Thanksgiving, I promised a few people that I would post a sample of my Thanksgiving itinerary so I’ve included it below.  Some may mock me for this display of compulsive organization, but it helps me visualize all of the steps to avoid complete chaos.  This is especially important for a dinner that includes so many dishes that need oven space.  The cauliflower would actually be a great addition since it can be done at the last minute on the stove and doesn’t require time in the oven.  In order to free up even more oven space this year I will be cooking my turkey on the grill!  I have very high hopes for the outcome.  

As you think about your turkey plans, I would like to make a case for the benefits of brining.  The salt in brine draws out the blood, cleansing the bird and seasoning the meat down to the bone.  Sugar adds depth of flavor and helps the turkey brown to perfection.  Most grocery stores carry brine mixtures and I usually use those.  Just dissolve the brine in boiling water, cool, and add a bottle of dry white wine.  Then submerge the bird in the liquid for 2-4 days.  Using a very large pot works well.  It also helps if you have two refrigerators since it takes up a bit of space.  Make sure you dry it thoroughly before roasting.

CAULIFLOWER WITH BROWN BUTTER, PEARS, SAGE & HAZELNUTS
Recipe from Fine Cooking
makes 8-10 servings
 

6 tablespoons unsalted butter
1 medium head cauliflower, cut into small florets about 3/4 inch wide
1/2 cup toasted, skinned, chopped hazelnuts
8 fresh sage leaves, thinly sliced crosswise
Kosher salt and freshly ground black pepper
2 large ripe pears, cored and thinly sliced
2 Tbs. chopped fresh chives (original recipe called for parsley but I think chives add more flavor)

In a 12-inch skillet over medium-high heat, melt the butter until light brown and bubbly. Add the cauliflower, hazelnuts, and sage. Cook for 2 minutes, stirring occasionally. Season with 1 tsp. salt and 1/2 tsp. pepper and continue cooking, stirring occasionally, until the cauliflower is browned and crisp-tender, 6 to 7 minutes more.
Remove the pan from the heat. Add the pear slices and chives. Gently toss to combine and warm the pears. Season to taste with more salt. Serve hot or at room temperature.
   
 

 

Thanksgiving Agenda 2009

11:00	Assemble Stuffing Dress Turkey		Emily & Mom
12:30	Mash Potatoes Prepare Butternut Squash, and pine nut mix		Emily & Mom
2:00	Turkey in Oven	325 Bottom	Emily
3:45	Cranberry Sauce		Emily
4:20	Both Stuffings in Oven (1 hour covered, 10 mins uncovered) Make Biscuit Batter	350 Top	Emily Erin, Lizzy, Aunt Suzi
4:30	Caramelize shallots, add green beans		Emily
4:40	Heat Potatoes Drink a glass of wine at the bar and talk to chef		Emily  Aunt Suzi & Mom
4:50	Turkey out of oven Make Gravy Roast butternut squash (35-35 mins)	425 Bottom 450 Bottom	Emily Mom
5:10	Biscuits in Oven (14-16mins) Sauté pine nuts and garlic for squash	425 Bottom	Erin, Lizzy, Aunt Suzi Emily
5:20	Carve Turkeys  Assemble and Dress Salad		Dad Mom & Emily
5:30	Biscuits, Stuffing, Squash out of Oven Add squash to garlic and pine nuts		Everybody Emily

Dungeness Crab and Corn Chowder with Cheddar Biscuits

If you have been paying attention to my posts this summer, you may have noticed my growing obsession with corn.  I think I could probably devote the entire blog to corn and be happy.  When I was proclaiming my love for corn last weekend, my sister told me she was under the impression that corn wasn’t particularly healthy.  I told her she was wrong but since I had no evidence to back up my claim, I did some research.  It turns out corn is a great source for vitamins B1, B5, C, and contains a good amount of dietary fiber.  My sister’s mistaken impression about corn is unfortunately not surprising because she grew up with me.  While I am sure it is hard to believe, I was a pretty picky child and  I developed a habit of making up lies about foods that I didn’t like.  My poor little sister of course believed every word out of my mouth and is still trying to crawl out of the web of lies I cast.  My childhood friend was just reminding me that she thought mushrooms had no nutritional value for years based on my claims (I can’t believe I used to hate mushrooms!).  I also told prolific lies about banana nuts causing cancer.  Luckily I am repenting for my lies by clarifying nutritional value on my blog.  However, I will never laud the nutritional benefits of bananas- I have to draw the line somewhere. 

Getting back to the recipe, the chowder was delicious and I think I like these cheddar biscuits even more than the goat cheese biscuits we make for Thanksgiving each year.  The recipe is from The Paley’s Place, a restaurant in Oregon that features Northwest Cuisine.  These clams are another success from the same cookbook.  It seems funny to have hot soup in the middle of the summer, but I wanted to take advantage of the amazing corn.  I am thinking of making a winter iteration of this chowder to use as a first course for Christmas dinner so I will keep everyone updated on developments- it’s never too early to start planning holiday menus!
 

Dungeness Crab and Corn Chowder
serves 6-8

Corn Broth¼ cup olive oil
Shells from 2 Dungeness Crabs
1 yellow onion, coarsely chopped
1 large carrot, coarsely chopped
1 leek, green part only (reserve white part for chowder)
2 large corn cobs (reserve corn kernels for chowder)
4 sprigs thyme
¼ teaspoon cumin seed, toasted and ground
¼ teaspoon coriander seed, toasted and ground
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
2 cups dry white wine
8 cups water
Kosher salt and ground pepper
In an 8-quart soup pot, cook the olive oil and crab shells over high heat, stirring to thoroughly coat the shells with oil, about 5 minutes.  Add the onion, carrot, leek greens, and corn cobs, and cook until the vegetables brown slightly, about 5 minutes.  Sprinkle with thyme, cumin, coriander, and cayenne.  Cook, stirring, about 3 minutes.  Stir in the tomato paste.  Add the wine, decrease the heat to medium, and cook until the liquid reduces by half, about 10 minutes.
Add the 8 cups of water and simmer until the flavor of crab is prounounced, at least 1 hour but up to 4 hours.  Season to taste with salt and freshly ground black pepper.  Strain everything through a fine colander set over a large bowl, pressing the solids to extract the maximum amount of liquid.  Measure 8 cups for the base of the chowder and set aside.  If any broth remains, store it for another use.

For the Chowder:2 tablespoons olive oil
6 ounces smoked bacon, cut into ½ inch dice
2 leeks, white parts only, quartered lengthwise and cut into small dice
1 carrot, cut into small dice
2 tablespoons flour
6 yukon gold potatoes, peeled and cut into ½ inch dice
Corn kernels from 2 ears
1 cup heavy cream
Dungeness crab meat from 2 cooked crabs
4 tablespoons Persillade (see recipe below)
In the 8-quart soup pot, heat the olive oil over medium heat.  Add the bacon and cook, stirring occasionally, until lightly browned, about 5 minutes.  Add the diced leek whites and the carrot and cook, stirring, until the carrot pieces have softened slightly, another 5 minutes.  Sprinkle with flour and stir until well mixed.  Add the 8 cups reserved crab broth, then the potatoes, corn kernels, 2 tablespoons of persillade, and the majority of the crab meat (reserve some for garnishing).  Bring to a simmer over medium heat.  Add the cream, reduce the heat to low and simmer gently until the potatoes are tender, about 15 minutes.
When ready to serve, divide between soup bowls, top with the reserved crab meat, garnish with the remaining persillade, and serve. 

 
Persillade
makes about 1/3 cup
1 bunch Italian parsley, leaves only
3 large garlic cloves
Finely chop the parsley on a cutting board, then gather it to one side. Finely chop the garlic. Mix them together and chop some more until well incorporated. Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.

Cheddar Biscuits
makes about 12 biscuits
½ cup plus 1 tablespoon cold unsalted butter, cut into ½ inch dice. 
1 onion, finely diced
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
1 ¼ cups grated cheddar cheese (If  you are in the Northwest, use Beecher’s Flagship)
Preheat the oven to 450 degrees.  In a 10-inch skillet, melt 2 tablespoons of the butter over medium heat and sauté the onions until translucent, about 5 minutes.  Transfer the onion mixture to a small bowl to cool.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.  Add the remaining 7 tablespoons butter and work by hand or with a wooden spoon until the mixture resembles coarse bread crumbs.  If you have a pastry blender, that would work well.  Add the cooled onion, buttermilk, and 1 cup of the cheddar cheese, stirring until just combined.
Line a baking sheet with parchment.  Drop heaping soup spoonfuls of the dough onto the paper about 2 inches apart.  Sprinkle the biscuits evenly with the remaining cheddar cheese.  Bake until golden, 12-15 minutes. 

 

Thomas Keller's Mushroom Quiche

This is another recipe from Thomas Keller’s Bouchon cookbook. It has long intimidated me because in Keller’s introduction to the recipe he bemoans the American “trashing” of such a French masterpiece. Like all of his recipes, this has many steps and important notes. However, the result is well worth the mental headache of trying to understand the correct process.
I would also like to reassure you that I by no means followed the recipe flawlessly and the result was still DELICIOUS. The mushrooms were so flavorful and the custard was perfectly cooked. You could use this as a backdrop for other fillings but I highly recommend trying the mushrooms first! I didn’t use Keller’s recipe for Buttery Pastry Shell because I didn’t have time to chill it- I’m sure it would be incredible though. I just used a simple pate brisée recipe and only chilled it for about an hour- still delicious.
Keller says that using a two-inch high spring form pan is essential. A deep quiche takes a long time to cook- “which allows the flavors of the ingredients to develop and distribute themselves throughout the custard.” Cooking it slowly also allows for even cooking and ensures the custard does not become rubbery and overdone.
Enjoy!


Thomas Keller’s Mushroom Quiche
Adapted from Bouchon
1 tablespoon vegetable oil
1 pound shitake mushrooms, stems trimmed and large caps halved or quartered
1 pound cremini mushrooms, thinly sliced
Salt and freshly ground white pepper
1 tablespoon unsalted butter
2 small shallots, minced
1 tablespoon thyme, chopped
3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)
Buttery Pastry Shell (see below)
2 cups milk
2 cups heavy cream
6 large eggs, lightly beaten
Freshly grated nutmeg

Preheat the oven to 325°. In a very large skillet, heat the oil. Add the shitake and cremini mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender or stand mixer, beat half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the spring form pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.

Buttery Pastry Shell
Adapted from Bouchon
2 cups all-purpose flour, sifted, plus more for dusting
1 teaspoon kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
Canola oil, for brushing
In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.
Set the ring of a 9-inch springform pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil.
Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16-inch round, about 3/16 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.
Preheat the oven to 375°. Line the pastry shell with a 14-inch round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 minutes, or until the edge of the dough is lightly browned. Remove the parchment and beans and continue baking the pastry shell for about 15 minutes longer, or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough.