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thai-inspired chicken broth

March 2, 2014
the main event, the underwear diet
1 Comment

This is mostly a vegetable broth, since the chicken is cooked and then removed, to be used in the next recipe.

2 chicken breasts (with rib meat, skin-on, bone-in)
1 onion, halved, then each half cut into 3 wedges (root end intact)
2 carrots
4 stalks celery
3 large cloves garlic
1 3-inch knob ginger
1 small bunch fresh cilantro
Zest of 1 lime (large strips)
2 bay leaves
8 whole peppercorns

1. Combine all ingredients in a stock pot and cover with cold water.
2. Bring to just under a boil, reduce to a low simmer, and cook for about 15 minutes, or until the chicken breasts are cooked through.
3. Remove the chicken breasts and discard the skin. Remove the bones and add back to the pot.
4. Continue to cook for another 2 hours, skimming often.
5. Strain and refrigerate. Skim off any fat that coagulates on the surface before use.

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photo 2

Notes: add lemongrass. More ginger, more garlic, maybe more cilantro, maybe more lime. MORE. Fairly mild but yummy flavor.

roasted curried carrot soup

December 12, 2012
appeteaser, somethin' on the side, the underwear diet
1 Comment

With this first recipe since my hiatus, I will take baby steps to actual recipe testing. In Phase One–to last as long as I allow it–recipes will not include exact measurements, but will be significantly more structured than all previous recipes. Here we go:

photo

1 pound carrots, peeled
1.5 tablespoons curry powder
0.5 teaspoons salt
0.25 teaspoons pepper
1 tablespoon olive oil, divided
1 medium onion, medium dice
1.5 tablespoons butter
3 large garlic cloves, minced
1-inch segment of ginger, peeled and minced
Lime zest (I dunno, like, 2 big strips?)
Avocado
Cilantro, rough chop
Scallion, whites/greens/whatever, sliced

Preheat oven to 400 degrees F. Roughly chop the carrots into uniform size pieces. Toss with curry powder, salt, pepper, and 0.5 tablespoons of olive oil. Roast on a baking sheet for 25-30 minutes, or until tender and golden brown.

While the carrots are roasting, sweat onions in butter and the remaining olive oil and season with salt and pepper. Once the onions start to soften, add garlic and ginger and continue cooking over low heat. When the carrots are finished roasting, add them to the pot with the aromatics, toss in lime zest, and cover with water.

Cook the soup for 30 minutes. Puree with an immersion blender until smooth, and season with salt and pepper to taste. Garnish with avocado (slices, chunks, or scoops) and scallions.