The post Pale Ale Pulled Chicken Sliders appeared first on Florida Girl Cooks.
]]>Cozy up on a cold night real soon to these pale ale pulled chicken sliders. Making these is a comfort food experience that will go well with a nice cool beer and some time by the fire pit afterwards. Rolling out new recipes has been my game this first week of 2018. I set out each year by being intentional in every facet of my life by writing it all out, planning and plugging into my calendar. This was one of those recipes that I am glad I tried out, because my sons kept asking for more when they cleaned their plates. Meals like that satisfy me. Seeing my boys eat a lot is the pinnacle of mom winning for me. It must be a cultural thing. Having been raised Cuban, it was expected that you finished your meals and then your parents and grandparents would insist on feeing you even more. Nothing brought them greater joy. If you’re looking to satisfy some small bellies or that of your own, make this and you’ll be ever so happy.
Pale Ale Chicken Sliders
Ingredients
For the pickled onion
1 12-oz. bottle American pale ale
3/4 cup white-wine vinegar
1 tsp. granulated sugar
Kosher salt
1 medium red onion, thinly sliced
For the chicken
3 lb. boneless, skinless chicken thighs, trimmed
4 medium cloves garlic, smashed
2 Tbs. honey
2 Tbs. tomato paste
Kosher salt
1 12-oz. bottle American pale ale
4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
3/4 cup mayonnaise
For assembly
24 slider buns, preferably pretzel or whole grain
2 cups baby arugula
Prepare
Pickle the onion
1. Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil.
2. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.
Cook the chicken
1. Position a rack in the center of the oven, and heat the oven to 325°F.
2. Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
3. Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
4. With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
5. Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
6. Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.
- 1 12-oz. bottle American pale ale
- 3/4 cup white-wine vinegar
- 1 tsp. granulated sugar
- Kosher salt
- 1 medium red onion, thinly sliced
- For the chicken
- 3 lb. boneless, skinless chicken thighs, trimmed
- 4 medium cloves garlic, smashed
- 2 Tbs. honey
- 2 Tbs. tomato paste
- Kosher salt
- 1 12-oz. bottle American pale ale
- 4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
- 3/4 cup mayonnaise
- For assembly
- 24 slider buns, preferably pretzel or whole grain
- 2 cups baby arugula
- Pickle the onion
- Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.
- Cook the chicken
- Position a rack in the center of the oven, and heat the oven to 325°F.
- Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
- Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
- With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
- Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
- Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.
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]]>The post Creamy Mac and Cheese appeared first on Florida Girl Cooks.
]]>Creamy Mac and Cheese
Ingredients
2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley
Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
- Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup sauvignon blanc
- 1 cup chicken broth
- 3 cups heavy cream
- 3 sage leaves, thinly sliced
- 1 teaspoon thyme leaves, finely chopped
- 1 8 ounce package cheddar cheese spread, such as Alouette
- 1 8 ounce package cream cheese
- 1 1/2 cups shredded sharp yellow cheddar
- 1 pound chiocciole pasta (large shells) or elbow macaroni
- 1 cup panko
- 1 tablespoon chopped parsley
- In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
- Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
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]]>The post BUTTERNUT SQUASH SOUP appeared first on Florida Girl Cooks.
]]>
Butternut Squash Soup
Ingredients
3 tbsp. clarified butter
1/2 cup diced onion
3 cups diced and seeded peeled butternut squash
2 cloves garlic
4 cups chicken broth
1 tsp salt
1/2 tsp. black pepper
1/4 cup heavy cream (if you’re feeling naughty)
Prepare
1. Prepare produce as needed.
2. In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
3. Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
4. In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
5. Heat the soup over medium-high until it thickens. Add heavy cream if you’d like to incorporate into this recipe at this time and cook for 5 more minutes .
5. Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
- 3 tbsp. clarified butter
- 1/2 cup diced onion
- 3 cups diced and seeded peeled butternut squash
- 2 cloves garlic
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp. black pepper
- 1/4 cup heavy cream (if you're feeling naughty)
- Prepare produce as needed.
- In a large pot, melt the butter over medium heat, swirling to coat the bottom of the pot. Add onion and cook until translucent, 2 to 3 minutes. Add the squash and garlic and still until the garlic becomes aromatic, about 1 minute.
- Add the chicken broth and bring to a boil over high heat. Boil until the butternut squash is soft, about 10 minutes. Remove the pot from heat.
- In one or two batches, transfer soup to a food processor or blender and blend on high speed until smooth in texture. Return the pureed soup to the pot.
- Heat the soup over medium-high until it thickens. Add heavy cream if you'd like to incorporate into this recipe at this time and cook for 5 more minutes .
- Heat soup for 7-10 more minutes and season with salt and pepper. Serve and enjoy!
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]]>The post CHICKEN POT PIE appeared first on Florida Girl Cooks.
]]>
Chicken Pot Pie
Ingredients
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry
Prepare
1. Preheat oven to 425°.
2. Cut the two chicken breasts into four cutlets.
3. Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
4. Place chicken on a baking sheet and roast for 28-30 minutes.
5. Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
7. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
8. Stir in chicken, peas, corn and potato mixture; remove from heat.
9. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 10. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
11. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
- 2 cups diced peeled potatoes
- 1-3/4 cups sliced carrots
- 1 cup butter, cubed
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1-3/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 3 cups chicken broth
- 1-1/2 cups milk
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 2 packages (14.1 ounces each) refrigerated pie pastry
- Preheat oven to 425°.
- Cut the two chicken breasts into four cutlets.
- Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
- Place chicken on a baking sheet and roast for 28-30 minutes.
- Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
- Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Stir in chicken, peas, corn and potato mixture; remove from heat.
- Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
- ** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
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]]>The post Potato Leek Soup appeared first on Florida Girl Cooks.
]]>Potato Leek Soup
Ingredients
2 lbs leeks, stems only…green leaves removed
4 tbsp unsalted butter
1/2 cup sliced shallots
1/3 cup sliced onions
salt &pepper
1 lb. russet potatoes, peeled and chopped
1 tbsp garlic
6.5 cups chicken stock
3/4 cup heavy cream
1/2 cup minced chives
extra virgin olive oil
Prepare
1. Cut leeks lengthwise and rinse out any dirt and discard leaves.
2. Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
3. Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
4. Transfer batches of soup and puree in a blender.
5. Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
6. Sprinkle with chives, olive oil, salt, and pepper and serve!
- 2 lbs leeks, stems only...green leaves removed
- 4 tbsp unsalted butter
- 1/2 cup sliced shallots
- 1/3 cup sliced onions
- salt &pepper
- 1 lb. russet potatoes, peeled and chopped
- 1 tbsp garlic
- 6.5 cups chicken stock
- 3/4 cup heavy cream
- 1/2 cup minced chives
- extra virgin olive oil
- Cut leeks lengthwise and rinse out any dirt and discard leaves.
- Melt butter in large saucepan on medium-low, add leeks, shallots, and onions, salt, and pepper. Increase heat to medium-high and cook 3-5 minutes.
- Peel and cut potatoes and add to pot with garlic for 2-4 minutes then add stock, cook for 30 minutes. Off the heat, set aside, and allow soup to cool for 30 minutes.
- Transfer batches of soup and puree in a blender.
- Return pureed soup to pot and add the heavy cream, stir thoroughly, and cook for five more minutes.
- Sprinkle with chives, olive oil, salt, and pepper and serve!
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]]>The post LOBSTER BISQUE appeared first on Florida Girl Cooks.
]]>
Ruth’s Chris Lobster Bisque
Ingredients
2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water
Prepare
1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
- 2 1-pound live lobsters
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 small carrot, sliced
- 1 garlic head, cut in half crosswise
- 1 tomato, sliced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 8 whole black peppercorns
- 1/2 cup brandy
- 1/2 cup dry Sherry
- 4 cups fish stock or bottled clam juice
- 1/4 cup tomato paste
- 1/2 cup whipping cream
- 2 teaspoons cornstarch
- 1 tablespoon water
- Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
- Working over large bowl to catch juices, cut off lobster tails and claws.
- Crack tail and claw shells and remove lobster meat.
- Coarsely chop lobster meat; cover and chill.
- Coarsely chop lobster shells and bodies; transfer to medium bowl.
- Reserve juices from lobster in large bowl.
- Heat olive oil in heavy large pot over high heat.
- Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
- Add onion and next 8 ingredients.
- Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
- Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
- Strain soup through sieve set over large saucepan, pressing firmly on solids.
- Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
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]]>The post CARROT GINGER SOUP appeared first on Florida Girl Cooks.
]]>Want a warm soup with a spicy kick to accompany one of these oh-so cool, sunset lit evenings? This carrot ginger soup is just the soup for you! I’ve made this Williams-Sonoma recipe once before and it definitely will not be the last time I make it in my house! It’s intricate flavor with a good dose of vitamin C is sure to leave you comforted and feeling healthy while keeping the fall blues and colds away. I hope you enjoy a bowl or maybe two! 
Carrot Ginger Soup
Ingredients
For the chicken stock:
6 lb. chicken backs and necks
1 large or 2 medium yellow onions, quartered
through the stem end
1 large carrot, peeled and cut into 1-inch lengths
1 large celery stalk with leaves, cut into 1-inch
lengths
1 garlic clove, peeled
3 or 4 fresh flat-leaf parsley sprigs
1 bay leaf
8 to 10 whole peppercorns
1 large sweet onion, such as Vidalia or
Walla Walla
1 lb. carrots
2 garlic cloves
2-inch piece fresh ginger
1 orange
2 Tbs. unsalted butter
1 tsp. kosher salt
1⁄8 tsp. freshly ground pepper
Several blades of fresh chives
Prepare
Combine the stock ingredients
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef’s Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, “Prepare the vegetables.”
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
- through the stem end
- 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
- lengths
- 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
- Walla Walla
- 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
- Combine the stock ingredients
- In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
- Bring the stock to a boil
- Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
- Simmer the stock
- Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1/2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
- Strain the stock
- Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
- Cool and defat the stock
- If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
- Prepare the vegetables
- First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1/4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1/4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
- Prepare the ginger and orange zest
- Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1/2 tsp. Use the same fine rasps to grate 1/2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
- Sweat the vegetables
- Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
- Simmer the soup
- Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
- Puree the soup
- Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
- Finish the soup
- Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
- Adjust the seasonings
- Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
- Serve the soup
- Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately.
- Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
- Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an over-seasoned soup.
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]]>Whenever I was sick as a child the magic word was malanga. My mom, Elba, would make the following Cuban recipe with a touch of TLC and no matter what ailment I was suffering from, it would instantly make me feel better. It’s my comfort food and it will surely become yours, even if you’re not sick! Feel free to call pureed malanga the Cuban antibiotic!
Pureed Malanga
Ingredients
1 flank steak (really thin)
2 chicken breasts
1 green pepper
1 yellow onion
5 cloves garlic
4 medium malangas
2 medium carrots
1/2 tsp Bijol seasoning
1 small bag frozen vegetables (carrots, peas, and corn)
olive oil
sea salt
Prepare
1. Place 6 cups of water into a large pot and heat on high, bring to a boil.
2. Place two chicken breasts in the boiling water and cook for 4 minutes.
3. Peel and chop the malanga into thin slices and chop all other vegetables.
4. Take the chicken out and place on a plate.
5. Place 2 tbsp olive oil in a medium skillet and fry the steak on medium heat. (3 minutes per side)
6. Place green pepper, onion, garlic, malanga, carrots, bijol, and frozen bag of vegetables into the boiling water. Allow to boil for 5 minutes longer then reduce the heat to medium-high.
7. Cook for 30 minutes and remove from heat.
8. Place the steak and chicken into the blender.
9. Scoop up the malanga mix into the blender leaving about 3 inches of room at the top of the blender. (This is to avoid spilling since the malanga mix is very hot)
10. Puree the first batch for 2 minutes and place into the second pot.
11. Puree the second batch for 1 minute and also place into the second pot making sure to mix thoroughly.
12. Mix in 1 tbsp of sea salt thoroughly and serve immediately.
- 1 flank steak (really thin)
- 2 chicken breasts
- 1 green pepper
- 1 yellow onion
- 5 cloves garlic
- 4 medium malangas
- 2 medium carrots
- 1/2 tsp Bijol seasoning
- 1 small bag frozen vegetables (carrots, peas, and corn)
- olive oil
- sea salt
- Place 6 cups of water into a large pot and heat on high, bring to a boil.
- Place two chicken breasts in the boiling water and cook for 4 minutes.
- Peel and chop the malanga into thin slices and chop all other vegetables.
- Take the chicken out and place on a plate.
- Place 2 tbsp olive oil in a medium skillet and fry the steak on medium heat. (3 minutes per side)
- Place green pepper, onion, garlic, malanga, carrots, bijol, and frozen bag of vegetables into the boiling water. Allow to boil for 5 minutes longer then reduce the heat to medium-high.
- Cook for 30 minutes and remove from heat.
- Place the steak and chicken into the blender.
- Scoop up the malanga mix into the blender leaving about 3 inches of room at the top of the blender. (This is to avoid spilling since the malanga mix is very hot)
- Puree the first batch for 2 minutes and place into the second pot.
- Puree the second batch for 1 minute and also place into the second pot making sure to mix thoroughly.
- Mix in 1 tbsp of sea salt thoroughly and serve immediately.
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