3- Legged Chicken Soup (Small Batch)

The older I get, the more I appreciate soups. 

They are nutritious, fun to make, usually inexpensive, and a great excuse to clean out your fridge.

Chicken soup if my favorite to eat, but not my favorite to make because of the clean-up. It usually involves many large bowls, sieves, utensils, picking through the meat and leftover bones and deflated veggies, not to mention peels and greasy counters and kitchen items.

So, I've been making this small-batch recipe that pushed all the bells and whistles of my desires and tastes: good soup, easy clean-up.

It uses the cheapest of chicken parts: legs (thighs also work, or a combo thereof). Where I shop, I have access to a 3-pack of organic chicken quarters. Rarely are they more than 4 bucks, a real bargain. I'm usually after the thighs, so, after cutting them off, I'm left with three legs. That's when I started making this soup.

I put them in a two-quart saucepan along with some veggies and let it simmer for several hours. It fills my apartment with incredible aromas I can actually inhale if I'm outside on my porch. There's really only one bone in a leg or thigh, and after several hours of simmering, the meat literally falls off the bone, so it's easy to fish out for easy removal without a sieve. The same with the veggies. 

If the strength of the broth is too weak, I add a good tablespoon of chicken Better than Bouillon. That is the ONLY brand I will use. 

I usually have the meat with the "pot gravy" for one meal then save the broth for another. For breakfast, nothing is better (or healthier) than warm broth.

When all is said and done, I basically just have a single pan to wash. That's it. EZ-PZ.

My favorite way to enjoy broth is with a tiny squeeze of lemon or thin slice of peel, dried dill, and just a pinch of Cayenne or Aleppo pepper. 

Do use thyme. Feel free to use other herbs, but thyme is traditional and, in my opinion, should always be used with any chicken recipe. Dill is also nice, but add at the end, not the beginning. The same with rosemary. People just love to use rosemary when making soup. It's a bad idea.  It can easily bitter and overpower your broth. Use at the very end just until your broth is flavored. For roast chicken, use all you want when you want. 

A few notes: If I want a hearty soup, I add 1-2 nests of pappardelle noodles when the soup is done.  I simply remove the pan from the burner and but in the balls of noodles, cover the pot and leave it for an hour or so during which time the noodles will lovingly swell with the flavorful broth and unfurl for real-life slurping. These are LONG noodles, hence the reason they are wrapped into a ball-like nest. Buy a good brand. You'll never go back to regular noodles. (Great for beef stews, too!)

• 3-4 chicken legs. If small, add one or two more and/or a thigh, but you may need a larger pot.
• 1 large carrot, cleaned, sliced lengthwise, than into 2-3 inch lengths, or simply cut into medium rounds
• 1 rib celery, roughly chopped or, into medium slices if you like it with your soup
• 1/2 medium onion, roughly chopped
• 1 large garlic clove, smashed, peeled, cut into a few pieces
• 1/4 to 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon dried thyme flakes (or a few fresh thyme stems with leaves)
• If you have it, a few stems fresh parsley
• If using, one or two nests pappardelle pasta (bronze cut)
• Kosher salt-but only at the very end
• Chicken Better-than-Bouillion, if desired 
• 4 cups water

Wash chicken well. Place in pot. Add vegetables. Add water. Bring just to a boil. Reduce to simmer and cook for a good two hours. Never boil your soup stock. It will cloud the broth and create a lot of scum that floats to the top. A slow simmer is all you need.

When done, taste, season with salt. Add one or two nests of pappardelle noodles. Remove from burner and allow to sit until noodles have doubled in size and are tender.

Taste again for salt and pepper.

To serve, spoon meat portions into a bowl along with some of the veggies. Add noodles. If you have it, a flurry of minced parsley is always nice.

This is plenty for a hearty two servings. For one person, you will have left overs. Simply cover the pot until cool, and place in fridge. It will keep for a few days.

 

Grilled Pork Tenderloin with Lime and Ginger Marinade

And ... just like that ... summer disappeared.

In its stead, we are left with a few tomatoes lingering on withering vines. Maybe some stubborn green peppers. Marigolds are wonderfully bushy--even voluptuous, gorgeous, providing camouflage for monarch butterflies who pin themselves to their gowns like broaches.

 But, for the most part, the garden is done. Floral and veggie.

It's all about big-ass bounty. No-nonsense pumpkins. Grenade gourds. Chrysanthemum explosions.

We head indoors to decorate and to garden new recipes. 

Recipes that are a bit hardier. Substantial. Less light.  -burgs and -dogs on the grill wing it South like snowbirds.

Hence,  this recipe.

I have had this particular recipe since the late 90's when it was quite the hit, a child of the now sadly-defunct magazine "Gourmet." The Internet picked it up, in particular, the then-newbie and popular "Epicurious

I made it often, particularly in the summer ... But then I ended up in North Carolina where grills are not allowed in apartment complexes. I tried it without, but you do really need one. Even in the dead of winter.

I had thought this was on my blog but discovered I had mistakenly erased it. I have another pork tenderloin recipe and both begin with the word "marinated." I haphazardly must of nuked this one. I apologize to all who would have tried it. Loved it. Now is your chance.

Don't be put off by the combination of lime and ginger. It's wonderful. 

Please note: this calls for a pork tenderloin, not a loin. Those are two separate cuts of meat. 

I have never felt inclined to make the marmalade. It's up to you  . . . Serve with rice* and a fresh, green veggie such as asparagus or broccolini. Also great with grilled pineapple slices.

I usually half this recipe. Be sure to taste the marinade. I like to be able taste the lime. Some people add a bit of honey or sugar. I never have.

• 6 large garlic cloves, chopped
• 2 tablespoons soy sauce
• 2 tablespoon grated fresh ginger
• 2 teaspoons Dijon mustard
• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• Cayenne to taste (I use Aleppo pepper)
• 4 pork tenderloins, about 3/4 pound each, trimmed of silver skin and flabby parts. If they have a long "tail," I fold it over and secure with a toothpick. Or just cut it off to make a uniform loin.

To make the marinade: 

In a blender, or small food processor, blend marinade ingredients with  salt and pepper to taste. I like to be able to taste the lime.

In a large, sealable plastic bag, combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish or on a plate to catch any leakage. Marinate pork, chilled, turning occasionally, at least one day--I've kept it up to two days.

Prepare grill.

Let pork stand at room temperature about 30 minutes before grilling. Remove from marinade, letting excess drip off, and grill on an oiled rack set 5-6 inches over glowing coals, turning every 5 minutes, until a meat thermometer register 160 F, 15-20 minutes. (I prefer 140-145 with just a bit of a blush in the center.)

Transfer meat to a cutting board and let stand 5-10 minutes. Slicing is individual preference and depends on the number of people you are serving. They recommend 1/2-inch slices. I don't really like thick slices or "chunks." You do you.

Marmalade: Warning, lots of stirring . . .

I have never made the marmalade, so I can't really vouch for it one way or another.

• 1 1/4 lbs. yellow or red onions, chopped fine (about 4 cups)
• 3 tablespoons olive oil
• 2 fresh jalapeño chilies, seeded and minced (wear rubber gloves
• 2 tablespoons honey or sugar
• 3-4 tablespoons red-wine vinegar
• 1/4 water

In a large, heavy skillet, cook onions in oil with salt and pepper to taste over medium heat, stirring, until softened. Add Jalapeños and cook, stirring, one minute. Add honey or sugar and cook, stirring, one minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about ten minutes. Season marmalade with salt and pepper. Maybe made two days ahead and shilled, covered. Reheat before serving.

*If you have access to Stonewall Kitchen products, I highly recommend their Citrus Rosemary Sauce to use with the plain white rice. It has a "pineapple" vibe and it's something I mostly always keep on hand because it is so versatile. 

Privileged Cornbread

 

Here in the South, cornbread is almost always sold in the bakery department at one's local grocery store. And you can count on biscuits to be found on many menus and in the kitchens of Southern born-and-raised folk. Everyone has a secret biscuit recipe or technique passed down from their "meemaw." 

I am a bread snob and prefer artisan-created breads. But they are getting a little too pricey. They are now selling "half loaves," but those are even worse of a deal. 

So I've been making cornbread. In the Colonies, it was called "pone" or "corn pone." A wedge is considered a "pone." It's great in the morning with my coffee. A bit of good butter and jam. Perfect. For lunch, a few slices of cold cuts or since it is still tomato season, a few slices of fresh tomatoes, mayo, salt, pepper and a flutter of basil leaves. Now that's good eating. The cornbread absorbs juice of the tomato and mayo. Yum! And, of course, it's always good with whatever you are having for dinner, especially stews and soups.

The other day while making up a batch, I just happened to have a wedge of blue cheese, half gone, sitting on the counter. Out of curiosity, I crumbled some into the batter and, instead of using sugar, squirted in some honey that needed to be used up.

Man, it was GOOD!

In the past, I have added sour cream and canned cream corn.

Because fresh corn is so abundant right now (really, throughout the year), I decided to try fresh corn kernels and they did not disappoint. Frozen and canned, I think, can bake up a bit chewy. Fresh remained plumper, sweeter and crisper.

I use this handy tool for corn. Yes, you need one!

I finely diced a green onion and threw that in. 

I love this gadget! You will, too!

Since it was a small loaf, I used the rest of the corn and another scallion to make a saute to serve with dinner.

Die-hard Southerners insist on white corn meal. And no sugar.  To appease both sides, I simply mix white and yellow together which I keep in 1/2 gallon jar. Problem solved.

I do like sugar, though. Many who insist on no sugar in cornbread end up slathering it with sugar in the form of honey, molasses, or some kind of syrup. So, really, what's the difference?

It's traditional to bake cornbread in a cast iron skillet that is HOT with melted grease. And lots of it. Never a square pan. It is cut into wedges and served warm. 

I have several of these Lodge cast-iron skillets. The two handles are very handy.
It's considered an 8-inch skillet. The bottom is 6-inches. Also great for macaroni
and cheese and Dutch Baby pancakes. Amazon used to sell them in sets
of two, but not anymore. Often, they are on sale.
You can also get a lid, separately. 

Honey is not cheap. So, here I have used white sugar.

I always have bacon fat on hand because I buy it in containers. Many grocery stores now stock it: "BACON UP." And lard. Both are healthier than butter and certainly better for you than any "seed oil." Bacon up has a slight smoky, bacon flavor and is perfect for frying eggs. It's also great for greasing the sides of casserole dishes. Add a bit to boiled beans to perk up the flavor. Ironically, it's cheaper at the grocery store than to order on Amazon. It has a long shelf life. I wouldn't be without it.

Also, buy a 'wedge' of cheese. Crumbles are just leftovers ... You don't need a gourmet brand here. My preferred brand is "Litehouse Simply Artisan Blue Cheese Center Cut," but it's getting more and more difficult to find. That is some good blue cheese for the money!

• .5 or one-half cup yellow cornmeal
• .5 or one-half cup all-purpose flour, preferably unbleached
• 1/4 - 1/3 cup white sugar
• 2 teaspoons baking powder
• 2-3 tablespoons melted bacon fat plus more for the pan
• 1 egg plus one egg yolk
• 1/2 cup buttermilk maybe 1-2 tablespoons more
• 1/4 cup crumbled blue cheese from a whole wedge
• 1 green onion, white and green parts
• 1/4 to 1/2 cup fresh corn kernels
• a dasher two of garlic powder
• a dash or two of ground black pepper

Preheat oven to 400 F. 

To a six or seven-inch cast-iron skillet, add at least one but not more than 2 tablespoons lard, bacon fat, shortening, butter or a combination thereof. Avoid all butter; it scorches easily. Place in oven to melt and to heat up the pan. You want a puddle of grease, not a thin coating. Why? It is what produces the great crust for the bread.

In a medium bowl, add your cornmeal, flour, sugar, baking powder, garlic and pepper. Stir to combine.

In a small bowl, mix eggs, milk and melted fat. Add to dry ingredients and stir just until combined. Batter will be a bit thick. If too thick, add a bit more buttermilk, but you don't want your batter thin, like a pancake batter. Cornbread batter is forgiving and usually bakes up nice.

Gently mix in broken up cheese, onion and corn. 

Carefully, and with oven mitts, remove pan from oven. Gently swirl grease from bottom of pan to coat sides. Or use a brush or spoon. 

Gently and evenly, fill hot pan with batter. It will immediately begin to cook the edges. Return to oven and bake for about 20-25 minutes. The top should be golden with the pone pulling away from sides of pan with just a bit of sizzling grease. A toothpick or cake tester when inserted should come out clean.

WARNING! PAN WILL BE EXTREMELY HOT. USE PRECAUTION. USE OVEN MITTS, HEAVY POTHOLDERS. AVOID DISTRACTIONS. Place wire rack on top of pan and flip. Then re-flip and keep on wire rack to cool.

This is fine eaten on its own without butter or syrups. It is a bit on the rich side. Is it white-privilege rich? I don't think so. Cornbread, like all food,  has always been for everyone and that's how it should stay!

My regular cornbread recipe is here: http://www.kitchenbounty.com/2014/01/cornbread-south-vs-north.html

Washington Apple Cake

This is not a fancy-looking cake. It's rustic humility belies its alluring, delicious appeal.

Who doesn't love apple season?

 

There are almost 7500 unique apple varieties in the world. Here in the United States, we grow about one 

hundred. And we love sweet apples, unlike Europe which treasures apples we have never tasted and which tend to lean on the "herby" side. Difficult to explain. England had some of the best apples I ever tasted ... Many were like sipping a cool crisp glass of Chardonnay. The closest I can think here are Winesaps. What a great old apple. Here in the mountains of North Carolina, some dear souls still tend to the old trees. A bowl of fresh Winesaps will fragrance a room ... And one or two in a pie will make it unique and special!

I love my local farmers market!

Europeans tend to let the apples do the talking in their recipes, so they don't overload them with cinnamon and spices. I know it sounds strange, but it works. Here, we love our apple pie spice. Extra cinnamon. Nutmeg. And lots of sugar. The apples kind of get lost.

I honestly don't know where I got this recipe, but I make it often. It's like a walk through the woods in the autumn. It's fun to change up. Originally, it called for walnuts; but, when I can find them (afford them!), I do love black walnuts and what they add to any apple recipe.

I avoid cakes made with copious amounts of oils. Seed oils, in case you haven't heard, are bad for you. Very bad. They are greasy and you can often feel it on your tongue. Instead, I half the oil with melted butter. And be sure your oil is fresh, not on the verge of going rancid.

This is a dense cake that reminds me of autumn bark on oak trees. The corners and end pieces are almost like brownies. But that's what I love about it. And the pure, clean layer of apples on the bottom. I rarely frost this ... a light coating of powdered sugar will do. Melty vanilla ice cream is good, too ... or a nice English custardy sauce. I could also see a cinnamon or maple-glaze frosting.

I usually half this. Store leftovers, covered, in fridge, and bring to room temp before devouring ... or nuke a bit to have with your morning cuppa ... People say it freezes well.

The original recipe calls for two cups of sugar, but many find that too sweet and use 1.5 cups. I stick with two cups for that "brownie" effect.

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil (I use 1/2 cup melted butter and 1/2 cup oil)
• 2 cups all-purpose flour
• 2 teaspoons cinnamon (I use apple pie spice)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (I like the combo of 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. You do you.)
• 1 cup chopped walnuts (optional. I like black walnuts
• 4 cups peeled, thinly sliced apples (about 5 medium)

Preheat oven to 350 F. Butter or spray a 9 x13-inch pan or dish. If making half a recipe, use a 6 x10 or 8 x 8 pan or dish. I prefer glass/pottery.

Spread apples neatly and evenly in rows over the bottom of the pan.

Beat eggs until thick and light. Combine sugar and oil or oil-butter mixture and add to eggs. Beat in just until combined.

Stir together flour, cinnamon or apple-pie spice, soda and salt. Add to egg mixture and beat in. Add vanilla.

If using, stir in nuts.

Please note: batter will be very thick!

Dollop spoonfuls of batter over apples and, using an off-set spatula or butter knife,  carefully spread to create an even surface, being careful not to disturb the apple layer.

Bake for one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

If desired, frost with icing of your choice. I think it's just fine plain with a sifting of confectioner's sugar.