Double Chicken Broth from Culinary Fundamentals

Notes: VARIATION:

Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

3 pounds Stewing hen

2 quarts Chicken Stock

2 teaspoons Salt

6 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

1/2 teaspoon Salt

1/4 teaspoon Black pepper, freshly ground

Process:

1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.

Smokey Corn & Avocado Salsa

Smokey Corn & Avocado Salsa

Servings: 24
Yield: 3 cups


Categories: Vegan

3 whole Corn, sweet, Grilled
1/4 cup Vegetable oil, or Olive Oil
1/4 cup Red wine, prefer Red Zinfandel
1 teaspoon Sea Salt, coarsely ground
1/2 teaspoon peppercorns, freshly ground
1/8 teaspoon paprika, smoked
1 clove garlic, minced fine
1 tablespoon green onion, finely chopped
2 medium jalapeno chile peppers, grilled, seeded, and minced
1 medium red onion, grilled, diced small
1 whole avocado, diced small
2 whole tomato, diced small with seeds removed
1/4 teaspoon sea salt, coarsely ground and/or to taste
1/8 teaspoon black pepper, coarsely ground and/or to taste
1/4 cup cilantro, stems removed and chopped fine
1 whole lime, zested and juiced

Directions:

1. Mix Oil, Wine, Salt, pepper, paprika, garlic, and green onion as a marinade for the corn, jalapeno, and red onion. Let marinade for at least 30 minutes.  You can reserve onion until just before cooking.

2. Grill vegetables just until grill marked.  Do not over cook.

3. Dice onion, mince jalapeno and slice off corn kernels.  Place in a stainless steel bowl.

4. Add Diced Avocado and Tomato. Lime Zest and Juice with Cilantro.  Mix gently.

5. Season to taste with Salt & Pepper to taste.

6. Serve chilled with Tortilla Chips or as a condiment with Breakfast Buritos or Tacos.

Notes: 1/4 cup Green Onion may be used in place of the Red Onion, May use hot sauce when adjusting seasonings.
If you do not have a grill or wish to mess with one, you can oven roast your veggies or add some liquid smoke for the smokey taste.


Serving Ideas: May be served chilled with Chips or as a condiment with Tacos, Burritos or Sandwiches

Source: www.skipsrecipebox.blogspot.com


Copyright: Self



Per Serving (excluding unknown items): 52 Calories; 4g Fat (61.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.


Nutrition Warnings:


    Corn, sweet:  MasterCook assumes an average 'whole' size of this ingredient. 
    jalapeno chile peppers:  MasterCook assumes an average 'whole' size of this ingredient. 
    red onion:  MasterCook assumes an average 'whole' size of this ingredient. 
    avocado:  MasterCook assumes an average 'whole' size of this ingredient. 
    tomato:  MasterCook assumes an average 'whole' size of this ingredient. 
    lime:  MasterCook assumes an average 'whole' size of this ingredient. 

Spatzle Dough from Culinary Fundamentals pg 647

Spatzle Dough from Culinary Fundamentals pg 647

We really did not need this with our dinner this evening but my brother wanted to make it and see what it tasted like.  My family liked it, we made a half recipe and there was only a serving left!

The American Culinary Federation

Servings: 10

 Categories: Side Dish

 Source: Culinary Fundamentals

Copyright: Prentice Hall

Spatzle Dough

6 quarts Water

1 1/2 ounces Salt

4 each Eggs

16 fluid ounces Milk

3/4 teaspoon Salt

1/2 teaspoon Black pepper, freshly ground

1/4 teaspoon Nutmeg (optional), ground

1 pound All-purpose flour

3 ounces Unsalted butter

1. Bring the water and salt to a rolling boil in a large pot.

2. Combine the eggs, milk, salt, pepper, and nutmeg in a large stainless steel bowl and mix well. 

3. Stir the flour into the egg mixture by hand. The dough will be very soft. Let the dough rest for 10 minutes.

4. Using a spätzle machine (or other shaping technique, such as a colander and a spatula), drop the dough into the boiling water. Simmer until done, about 5 to 6 minutes. Remove the spätzle with a spider, shock it in cold water, and drain well.

5. Melt the butter in a medium sized sauté pan. Sauté the spätzle until heated through, about 1 to 2 minutes. Adjust seasoning with salt and pepper and serve immediately, or hold hot for service.

Blue Cheese Burgers

I made these burgers, they were okay but as for myself, I think they could use some improvement.

(I know the pic is not of a burger but I like the grilled aspect.)




Blue Cheese Burgers

2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder (or ¼ cup Chopped Green Onion)
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!

Serving Suggestion: Whole Wheat Bun, Baby Spinach or Arugula, Sliced Red Onion, & Sliced Tomato

As found on:

http://pinchmysalt.com/2007/11/08/blue-cheese-burger-recipe/

Creamy Herb Chicken Soup

Creamy Herb Chicken Soup

2 TB Olive Oil
4 TB Butter

1/8 cup Roux
3-4 prepared Chicken Breast - chopped (Boiled, Grilled, or Baked)
2-3 slices Bacon (crumbled)
1 medium sized Onion (chopped) - could use Green Onion
1 TB Fresh Garlic (chopped) - I used 2 cloves
1 qt Whipping Cream (Heavy Cream)

1 qt Milk -Less to make thicker

1 can low sodium Chicken Broth
1/8 tsp Coarse Ground Black Pepper
Pinch of Sea Salt
1/8 cup of Chives (reserve for garnish)

3 Sage Leaves
1/8 cup Fresh Grated Parmesan Cheese (reserve 1/2 for Garnish)
Fresh Parsley (for Garnish) can use vivid green freeze dried

Using a heavy bottomed Stock Pot, melt butter and add Olive Oil, heat til oil is hot. Saute' onion, stirring frequently about 3-4 minutes until almost translucent. Add chicken and continue saute' another 2-3 minutes to heat through then add garlic. Make a roux by adding about an 3 TB flour to pan, then slowly add Cream or Milk and can of Chicken Broth. Add seasonings, bring to a low boil, if you bring it to a full boil you risk the chance of curdling the milk & creeam, reduce heat to a simmer. Stir in 1/2 of Parmesan Cheese and continue simmering for 10 minutes until thickened.

Serve in large bowls and garnish with Parmesan Cheese, Chives, and Parsley and a side of Garlic Cheese Bread.