What are you eating?

[Muzition]

Chocolate mint Girl Guide cookies.  They are so amazing!!

[toledobass]

Roasted some chicken backs and have some water on them now for stock.  Getting ready to make some chicken noodle soup!!!!

[Sergeant Rock]

Roasted some chicken backs and have some water on them now for stock.  Getting ready to make some chicken noodle soup!!!!

Chicken soup made from scratch...love it    Mrs. Rock is a wizard with soup. I have a chronic stomach problem and she makes chicken soup often. Delicious and restorative.

Tonight we went to one of our local Italian restaurants. It's mussel season. Their mussels in tomato/garlic sauce is superb. Drank a young Chianti (2010).

Sarge

[SonicMan46]

Hey Allan & Sarge - Susan's soup specialty from her Jewish heritage is Chicken Soup w/ Matzo Balls - uses virtually a whole chicken and her matzo balls have been perfected over many years to just soft & fluffy delights - so popular that she auctions off 2 pots at our local Unitarian church - a couple of former Jewish members seem to buy it every year and claim that it's better than their grandmother's soup!  I guess that is a recommendation but it is quite delicious, especially w/ a good loaf of Jewish rye bread (and I usually add a light white wine -  )  - Dave

[Sergeant Rock]

Hey Allan & Sarge - Susan's soup specialty from her Jewish heritage is Chicken Soup w/ Matzo Balls - uses virtually a whole chicken and her matzo balls have been perfected over many years to just soft & fluffy delights - so popular that she auctions off 2 pots at our local Unitarian church - a couple of former Jewish members seem to buy it every year and claim that it's better than their grandmother's soup!  I guess that is a recommendation but it is quite delicious, especially w/ a good loaf of Jewish rye bread (and I usually add a light white wine -  )  - Dave

Three chicken soup lovers! We should swap recipes. Mrs. Rock is asleep now but I'll post hers tomorrow.

Sarge

[toledobass]

To keep it interesting, so we don't just wind up with 3 different ways to make chicken noodle soup, I will post up the Filipino version of the comfort food that is chicken soup. It's called Tinola. 


stay tuned!
Allan

[jlaurson]

Pan-seared halibut in a chanterelle (handpicked) lemon sauce (unfortunately ruined by too much lemon, but good in principle) with self-picked Yellowfoots (Funnel Chanterelles) and butter-fried potato-patties. (Left-over mashed potatoes from yesterday as little patties, lightly brushed with egg and spices.)

[toledobass]

Chantrelles...yum.  One of the best soups I've ever had was a chantrelle soup.  Chantrelles in a beef stock with a little cream and leaks then topped with puff pastry.  So delicious.


Allan

[Mirror Image]

Pan-seared halibut in a chanterelle (handpicked) lemon sauce (unfortunately ruined by too much lemon, but good in principle) with self-picked Yellowfoots (Funnel Chanterelles) and butter-fried potato-patties. (Left-over mashed potatoes from yesterday as little patties, lightly brushed with egg and spices.)

YUM!

[Sergeant Rock]

Roasted some chicken backs and have some water on them now for stock.  Getting ready to make some chicken noodle soup!!!!

Looking forward to it.

Sarge

[toledobass]

Ok Chicken Tinola!!!

As with any chicken soup, there are gonna be endless variations.  Here's what I usually do though-

Ingredients

package of chicken thighs (5 or 6- I like the thighs because they stay moist and flavorful, you could do this with whatever parts you like though even a whole bird)
onion (i usually quarter it then slice each quarter into thirds for pretty big pieces of onion)
about a 2 inch knob of ginger peeled and sliced or julliened
a few cloves of garlic smashed
black pepper
fish sauce (2 TBS)
green vegetable- typical in this is small green papaya-I use chayotte squash instead since I can't find the right papaya and I like to add some spinach as well.  I've used bokchoi and spinach before when I can't find those chayottes either.  Use the stems of the bokchoi too.


OK so in some canola oil sautee the onion garlic and ginger till the onion is soft.

Add the chicken and chicken flip a few times to coat with the fat.  add a few grinds of black pepper. 

Add the fish sauce, flip the chicken again to coat with the fish sauce.

Add water to cover by a few inches.  Bring up to a boil, lower heat to a good simmer making sure to skim any foamy stuff that comes to the top.

that's gonna simmer for about 30-40 minutes.  Depending on what veg you use place those in the pot at the appropriate time to be done cooking at the same time as the chicken.

Serve with white rice and I always like a few slices of jalepenos.  What I usually do is have a bowl of the soup and a different bowl with the rice and jalepenos.  The rice and soup is never really served in the same bowl together.  This way you can have control over what you want as a bit. You can take a little rice in the spoon and dip it in the broth or the opposite way too, take a piece of chicken and veg and place it in the rice bowl get a little broth from the soup and pour it over the bite you are about to take from the rice bowl.

oh yeah-add some extra fish sauce and black pepper to taste at the end if you think it needs it.

Let me know if you give it a try!!!

Allan

[jlaurson]

Pan-seared halibut in a chanterelle (handpicked) lemon sauce (unfortunately ruined by too much lemon, but good in principle) with self-picked Yellowfoots (Funnel Chanterelles) and butter-fried potato-patties. (Left-over mashed potatoes from yesterday as little patties, lightly brushed with egg and spices.)

[Sergeant Rock]

Let me know if you give it a try!!!
Allan

Sounds great. I will try it. Here's Mrs. Rock's recipe:

In a large pot boil chicken legs and thighs (or a whole chicken) with bay leaves, coriander seeds, a few cardamom pods, curry leaves, a quartered oninon (including the skin), a couple garlic cloves (including skin), an unpeeled carrot and celery. After about an hour, drain, reserving liquid. Skin and debone the chicken. Cut into bite size pieces. Add the chicken to the liquid and whatever vegetables you have on hand (typical for us: carrots, peas, leeks, onion). We like ginger so she also chops up a large piece and adds it to the stock at this time. Noodles or rice go in the pot. (She likes noodles; I prefer rice so we alternate.) Salt and pepper.

Sarge

[Sergeant Rock]

Yummmm....Pfifferlinge. The other night we had them with turkey filet and a simple sauce (creme fraiche, white wine, shallots, garlic, rosemary, salt and pepper).

Sarge

[jwinter]

Tonight my father and his wife are coming over for dinner.  Homemade potato soup, with a little bacon and shredded cheese to scatter over the top, and my wife's black bean bread fresh from the oven.  The children and I have been informed that if we are good, there may even be a batch of Grammy Floss's extra dark chocolate brownies for dessert.  Yum.

[Sergeant Rock]

Pan-seared halibut in a chanterelle

Jens, you inspired dinner tonight. There's a new Italian restaurant in town, Al fiume. Sits prettily directly on the Rhine. They have a nice selection of fresh fish (rare in this area). When the waiter suggested monkfish (Seeteufel) with chanterelle, we jumped on it (came with rosemary potatoes and a vegetable melange). I had mussels in a buttery white wine sauce as an appetizer; Mrs. Rock the antipasto misto. Drank an outstanding young Trebbiano di Lugano from the Ca dei Frati winery on Lake Garda.

Sarge

[DavidRoss]

Pan-seared halibut in a chanterelle (handpicked) lemon sauce (unfortunately ruined by too much lemon, but good in principle) with self-picked Yellowfoots (Funnel Chanterelles) and butter-fried potato-patties. (Left-over mashed potatoes from yesterday as little patties, lightly brushed with egg and spices.)

Sounds yummy. As does everything else on this page. (Especially Grammy Floss's extra dark chocolate brownies.)

I'm inspired, too.  It's off to the Golden Dragon for Wor Won Ton Soup, Chicken Chow Fun, and whatever else Annie wants. 

[Muzition]

Devil's food cake with vanilla icing.  At 10:30 AM.  Maybe I have a problem... 

[toledobass]

I'm in Cleveland and heard about a new ramen/noodle place that opened up.  Here's the menu: http://noodlecat.com/menu/ Checked it out today.  meh.  I'm willing to give it another go or two but flat uninteresting broth, soggy noodles. My side dishes were awesome though.  Great chicken wings with a soy miso sauce and an excellent pickle sampler...some pickled red onion, carrot, califlower, kimchee and kirby cukes. 

Allan

[toledobass]

Cooking down some onions for onion soup.