Chicken Noodle Soup with Homemade Stock

This chicken noodle soup makes full use of a leftover rotisserie chicken.  The bones create a rich and flavorful stock and any leftover meat is added to the soup at the end to leave the meat tender and succulent.  The next time you buy a rotisserie chicken make sure to put all of it to use!

Chicken Noodle Soup

stock
1 leftover rotisserie chicken
1 onion
2 stalks celery
2 carrots
1 tablespoon salt
1 teaspoon peppercorns

soup
1 onion, diced
3 stalks celery, diced
4 carrots, peeled and sliced
4-6 ounces egg noodles
1 teaspoon fresh thyme
salt and pepper

Remove any remaining meat from the chicken and set aside.  Place chicken carcass and any remaining juices in a stock pot and add 12 cups of water, salt and peppercorns.  Next add celery, onion, and carrots.  Bring to a boil and then reduce to a simmer for 2-3 hours.  Remove form heat, strain and discard bones and vegetables.

In a large pot heat a bit of oil.  Add
onion and celery and sauté over medium heat until translucent.  Add carrot, 1 teaspoon salt, 1/2 teaspoon ground pepper, and thyme.  Stir to coat and then add 8-9 cups of stock.  Bring to a rolling boil and then add noodles.  Cook for 6-8 minutes and then reduce heat to a simmer and add shredded chicken meat.  Remove form heat once chicken is heated through and serve.

Vegetarian Lentil Soup

I posted a version of this recipe in 2007 and it is still one of our very favorite soup recipes.  I make it at least once a month and it is always gobbled up at the dinner table.  My daughter, who doesn't really care for tomatoes, says she loves them in this dish.  It makes a great meal with a slice of crusty bread or a handful of crackers.

Lentil Soup

2 T olive oil, plus extra for drizzling
1 medium onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
4 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can whole peeled tomatoes
1 ¼ cups lentils
8-10 cups water
4 sprigs thyme
salt and pepper
Parmesan cheese, optional

Heat the oil in a large, heavy pot over medium heat.  Add the onion, carrots, and celery. Add garlic, salt, and pepper and sauté until all the vegetables are slightly tender, about 5 minutes. Carefully break the whole tomatoes up with your hands as you add them to the pot with their juices.  They will burst and shoot seeds and juice everywhere if you're not careful.  Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add 8 cups of the water and stir. Remove the thyme leaves from the branches and add them to the soup along with salt and pepper.  Bring to a boil over medium high heat. Cover and simmer over low heat until the lentils are tender, about an hour.  I often start this early in the day and cook it until the lentils are tender and then turn the heat off and let it set for an hour or two to let the flavors develop.  I reheat just before serving.

Chicken and Gnocchi Soup

• We thoroughly enjoyed this Chicken and Gnocchi Soup and everyone is looking forward to having it again very soon.  The kids generally love gnocchi so I made sure to add extra for them.  It was a good call!
• When making this be sure to use dark chicken meat to get the best flavor and definitely use half and half to get the creamy texture.  I also like to store the Swiss Chard separately and add it to the bottom of each bowl before ladling the hot soup over it since I like it to taste super fresh and still have a bit of texture left.
• 
  
• Chicken and Gnocchi Soup
• adapted from copykat.com
• 
  
• 1 Tablespoon olive oil
• 4 Tablespoons butter
• 1/4 cup flour
• 1 quart half and half
• 1 pint chicken stock
• 1 cup celery, sliced thinly
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chopped chicken, dark meat or rotisserie work the best
• 1 large carrot, peeled and shredded
• 1-2 cups chopped Swiss chard
• 1 teaspoon thyme
• salt and pepper
• Parmesan cheese and parsley
• 1 package mini gnocchi, cook as directed

• 
  
• Melt butter and oil in a large pot over medium heat.  Add onion, celery, and garlic and cook 6-8 minutes, or until tender.  Add flour and stir to combine, cook 2 minutes more.  Add half and half slowly, bringing up to a simmer and stirring often until thickened and then add broth and heat until it is simmering again.  Add seasonings, chicken, shredded carrot, and gnocchi.  Cook until gnocchi float and chicken is heated through.  Stir in Swiss chard just before serving.  Serve with grated Parmesan and parsley on top.

Vegetable Minestrone

This minestrone soup is hearty and delicious.  It is chuck full of vegetables and keeps well for a quick meal anytime.  I have found that by storing the pasta separately it will keep it from absorbing extra liquid, making your soup taste fresher for longer.

Vegetable Minestrone Soup

2 T olive oil
1 T bacon fat (optional)
1 large onion, diced
2 cups carrots, peeled and sliced
1 1/2 cups celery, sliced
3 cloves garlic, minced
4 sprigs fresh thyme
26 oz can whole peeled tomatoes
1 large zucchini, cubed
8 cups chicken stock
1 bay leaf
salt and pepper
1 can cannellini beans
2 cups elbow pasta, cooked
grated Parmesan cheese

Heat olive oil (and bacon fat, if using) in a large pot or dutch oven and add the onions, carrots, celery, garlic, and thyme.  Cook over medium heat for 8-10 minutes or until vegetables begin to soften.  Using your hands, crush the tomatoes as you add them to the pot.  Add the chicken stock, bay leaf, a tablespoon of salt, a teaspoon of pepper and simmer for 30-40 minutes.  Remove the bay leaf and add the beans and zucchini.  Simmer an additional 10 minutes or until zucchini is cooked to your liking.  Taste and re-season, if necessary and remove bay leaf.  Add a large spoonful of pasta to the bottom of each bowl and ladle soup over as you serve it.  Serve with a sprinkle of parmesan cheese (not pictured).

Sometimes I add a chunk of parmesan cheese rind with the broth and allow it to simmer with the vegetables.   I remove it at the same time as the bay leaf.  I find that it gives the soup an added layer of flavor.

Lamb Stew with Chick Peas

I'm calling this Lamb Stew, since it is braised meat with lots of veggies cooked in tomatoes, but it is not thick like the traditional stew most of us know.  In our home we always serve it over a stove-top version of my arabic rice, but I'm sure you could have a bowl of it with a hunk of bread and be completely satisfied.
It is a very flexible dish, and I honestly don't believe I have ever made it with the same combination of vegetables.  It also doesn't really matter which cut of meat you have since a lamb shoulder, shank, chuck roast, or any other cheap bone in cut would really work for braising.

Lamb Stew

3-4 lbs bone in roast/shoulder meat
1 large onion, peeled and sliced
4-5 carrots, peeled and cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
1 large (28 oz) can whole peeled tomatoes
1 can Chick Peas, drained and rinsed
1 large zucchini,  cut into a large dice
salt and pepper
fresh thyme
olive oil
Season meat on all sides with salt and pepper.  Heat a large dutch oven over medium heat and add a bit of olive oil and the seasoned meat.  Brown meat on both sides, try not to turn or flip the meat too much.      Add the onions and celery, stir to combine.  Carefully hand crush the tomatoes into the pot.  Add a little water (1/2 - 1 cup) if necessary and season with a couple teaspoons of thyme, a bit more salt, and pepper.  Bring to a boil and then reduce heat and simmer for about 3 1/2 hours or until meat is tender and pulls away from the bone.  Add carrots and simmer for for another 20-30 minutes.  Finally add the can of chick peas and the zucchini and simmer until tender, about 10 minutes.
Sometimes I remove the meat and debone it and then reintroduce it to the pot and other times I serve it over rice and let everyone pick the meat off of the bones.

Potatoes, spinach, yellow squash, okra, and eggplant are other tasty additions.  We like our veggies barely fork tender, but if you like them more well done simply add them earlier on than I did and let them cook until your liking.

Chicken Stew

This chicken stew recipe makes enough to serve a crowd and can be served alone or with biscuits.  It is a hearty stew and the perfect meal for a crisp fall day.  Sometimes I serve this from the pot the first day with salad and then I pour the leftovers into a baking dish for the next day.  I simply bake it in the oven for 20 minutes before topping with these biscuits and baking an additional 20-30 minutes for an easy dinner.

Chicken Stew
4 T butter
1 large onion, diced
2 stalks celery, sliced
2 large boneless, skinless chicken breasts, diced (boneless thighs work really well too)
1/2 cup flour
5 cups chicken stock
1 bouillon cube
3 carrots, peeled and sliced
1 large potato, peeled and cubed
1 cup frozen peas
1/2 cup whole milk
2 t salt
1/2 t freshly ground pepper

In a large dutch oven or heavy pot melt butter over medium heat.  Add onions and celery and cook until tender, 8-10 minutes.  Add cubed chicken breast and cook an additional 3-4 minutes, don't worry about chicken being cooked completely as it will continue to cook.  Add flour and cook 2 minutes more, stirring constantly.  Heat chicken stock (either on the stovetop or pour into a glass measuring cup and heat in the microwave), add to chicken mixture.  Stir and bring up to a simmer.  Add all remaining ingredients, cover,  and simmer for 20-30 minutes, or until vegetables are tender.  (Optional)Add 1/4 cup fresh minced parsley before serving.

Broccoli Cheddar Soup

This is one of my favorite soup recipes.  I like to leave it chunky but it is perfectly acceptable to blend it up with an immersion blender if you like it that way.  I do find that using a high quality cheese like Cabot or Tillamook is better than Kraft or a store brand cheese.  Lastly, always grate it yourself if you have the time, it really makes a difference.
Broccoli Cheddar Soup

6 T butter
1 onion, diced
1 clove garlic, minced
1/3 cup flour
6 cups whole milk
4 cups broccoli, cut into florets
1 large carrot, grated
salt and pepper
3 cups grated cheese, mild or sharp cheddar

• Melt butter in a large heavy pot.  Add onion and sauté until translucent and tender, about 6-8 minutes.  Add garlic and sauté an additional minute.  Whisk in flour and cook 1-2 minutes.  Slowly whisk in the milk and season with salt and pepper.  Add broccoli and carrot and bring to a simmer.  Simmer until thickened and broccoli is tender, about 10-15 minutes.  Remove from heat and add 1 cup of cheese at a time, stirring between each addition.  Taste and season again if necessary.  Note: If soup thickens too much simply add additional milk or chicken stock to thin.

Chicken and Okra Gumbo

A neighbor happened to give us some okra the other night so I decided to put it right to use in this delicious gumbo. I used this recipe courtesy of Nola Cuisine. It definitely hit the spot and was the best gumbo I've ever made. I'm eager to try a few other variations with seafood the next time I have a taste for gumbo. Although the gumbo recipe is terrific, what I really wanted to share was the recipe/technique used for cooking the rice. It was super tasty, not sticky, and the perfect accompaniment for the gumbo and would go great with so many other recipes. You actually boil the rice in a large pot filled with water much like you would cook pasta. Then you strain it and finish it in the oven which helps dry it out a little...but you could totally skip the oven step if you wanted to. Here is the actual recipe...try it out!

Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Bay Leaves
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir once and then do not stir again otherwise it will get sticky. When it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, and make sure it is "al dente" with a little bite left to it. Next you need to drain it-I used a mesh strainer which was perfect. Take out the bay leaves, and if desired, place it into a 400 degree oven with the butter on top for about 15 minutes; this will help dry the rice out.

Barefoot Contessa Clam Chowder

This is another recipe adapted from Ina Garten. I love her style, her recipes, and cookbooks. They all have such honest, good food. The only thing is that some of her recipes call for much more fat (butter, usually) than I want to use. So, I normally cut it by quite a bit, and amazingly, the recipes still work and the food is still great. This chowder was the best, it beat all the chowder that we ate in Key West last week - hands down. Try it, it is easy and really tasty. Toast a piece of ciabatta with some olive oil, salt, and pepper and you'll love it even more!

Clam Chowder

adapted from Barefoot Contessa Family Style by Ina Garten

3/4 stick of butter

1 large onion, chopped

2 stalks celery, diced

3 carrots, diced

3 potatoes, diced

3 sprigs fresh thyme

1 tsp salt

1/2 tsp pepper

3 cups clam juice

1/4 cup flour

2 cups milk

1 small can chopped clams - drained

Melt half the butter in a large pot over medium. Add onions and saute for 6-8 minutes. Add celery, carrots, potatoes, and thyme. Continue cooking for another 8-10 minutes until vegetables are starting to soften. Add clam juice and simmer for about 15 to 20 minutes or until potatoes are cooked through.

In a separate pan melt remaining butter and whisk in flour. Cook a few minutes to make sure the raw flour is cooked a bit. Add a cup or so of hot broth to flour mixture and then whisk everything back into large pot of hot liquid. Cook until thick and then add in the milk and clams. Leave on low for a couple of minutes or until clams are cooked through.

Fresh Corn Soup

This fresh corn soup is a great way to make use of all that sweet corn on the cob from the farmers' market or roadside stand. I came home with a dozen beauties the other day and needed to use them up in two days' time. Last night we had half for dinner and the rest were shucked for this tasty soup. We made it into a meal by topping it with a few shrimp and a little extra corn for garnish. Next time I think I'll fry up a few strips of tortilla for a bit of fun and crunch.

Fresh Corn Soup
4 ears sweet corn, cut off the cob

3/4 cup milk

1 T butter

1 T olive oil

1 large onion, diced

3 stalks celery, chopped

1 garlic clove, minced

2 yukon gold potatoes, peeled and chopped

5 cups chicken broth

1 t salt

pepper

8-10 basil leaves

In a medium pot, place corn and milk. Simmer for 5 minutes. Remove and set aside.

In a large pot melt butter and olive oil over medium-low heat. Add onions and celery, saute until tender, Add garlic, cook 1 additional minute. Add remaining ingredients and bring to a low boil. Cook until potatoes are tender. Add corn and milk mixture. At this point you could eat, or, place half in a blender or food processor and puree. Add pureed mixture back into pot and serve.

Seafood and a Trio of Desserts

I really do like Valentine's Day. I like the idea of it, not so much for the cards or the flowers, but just the idea that I can spend the whole day creating things for 1 person. It is a calm holiday without guests or gifts or much hoopla at all. It actually creeps up out of nowhere and is gone in a flash.
Each year I spend the better part of the day preparing special dishes that will excite our taste buds but ooze romance as well. This year I decided to focus on seafood simply because it is out of the ordinary. I should say fish is out of the ordinary. Shrimp makes a regular appearance at our house. I love shrimp in all forms and I think it has been a staple at every holiday event I've hosted for as long as I can remember. I thought Joseph would see that coming...so I decided to play a little switch-a-roo on him. This year I went with big succulent scallops and a cod dish. We've eaten cod before, but I had never cooked any so I knew he would never guess it was coming. The salad course came from epicurious and I must say it was a huge hit. I was totally thrilled with it all around. First of all, it came together in just a couple of minutes, I got to try cooking escarole-I'd never actually put lettuce in a hot pan before, and the prosciutto chips were so so tasty.
The cod on chowder dish was terrific as well. I was able to make the chowder an hour or so in advance and simply sear off the cod right before serving which made it pretty easy as well. I wouldn't mind eating the chowder on it's own...or the cod for that matter. It was just a super tasty dish. So good, in fact, that I didn't end up making the mushroom ravioli I had planned(my back up plan in case the other two went up in flames) and we went straight to the desserts. I made three tiny desserts, two of which were terrific, and the third was just okay. There was a texture issue with the lemon custard...next time I will be replacing it with lemon cheesecake. The chocolate mousse was terrific though. It totally made up in the texture department where the other was lacking. Gabe loved the mousse, he kept licking his spoon saying "ice cream," we just nodded and smiled as he enjoyed his "ice cream." Finally, the third was delightful as well. It actually reminded us of strawberry shortcake - even with it's blackberry cream.

Warm Escarole Salad with Seared Scallops
adapted from epicurious.com

2 paper-thin slices prosciutto
2 T olive oil, divided
1 head escarole
4 sea scallops
2 T fresh lemon juice
1 t grated lemon peel
First, brush each side of the prosciutto olive oil. Slice each piece of prosciutto into 3 strips. Heat a heavy medium nonstick skillet over medium-high heat. Add slices of prosciutto. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Reserve skillet.
Slice head of escarole into quarters. Drizzle two of the quarters with olive oil. Place in a large skillet over high heat. Cook until slightly wilted on edges and warmed. Remove and roughly chop.
Sprinkle scallops with salt and pepper. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate. Add lemon juice, lemon peel, and a touch more olive oil to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 2 plates and top with scallops. Garnish with prosciutto chips and serve.

Roast Cod with a New Engliand Chowder Sauce
adapted from Alfred Portale's Simple Pleasures
2 oz slab bacon, diced
1 cup clam juice
1 T oil
1/2 c diced onion
1/2 c diced leek
1 t finely chopped garlic
2 medium white potatoes, diced
2/3 c heavy cream
1/3 c milk
salt pepper
4 skin-on cod fillets (4 oz each)
2 T olive oil
green onion or parsley to garnish

(I took a shortcut and used clam juice and skipped the first step of steaming 16 littleneck clams. If you happen to like eating those little rubbery guys do as suggested and steam the clams and serve the dish with the clams as well.)
Heat a large pot with 1 tablsepoon of oil and add bacon. Cook until fat has been rendered and bacon is crisp. Remove bacon.
Add the onions ot the pot of rendered fat and saute until soft, but not brown, about 4 minutes. Add the leeks and the garlic to this and cook an additional 2 minutes. Return half of the bacon to the pot along with the potatoes, cream, and clam juice. Season with salt and pepper. Raise the heat to high, bringing to a boil, and then reduce to a simmer for 10 minutes. Remove the pot from the heat.
In a large saute pan heat 2 tablespoons of olive oil over medium high heat. Season cod with salt and pepper on both sides and then place skin side down in the pan. Cook until golden, about 4 minutes. Turn and cook through...roughly 3 minutes depending on how thick of a but you have.
Serve cod atop chowder. Garnish with reserved bacon and green onions or parsley.

Check out Bea's blog for the chocolate mousse/custard: http://www.latartinegourmande.com/2007/09/28/dark-chocolate-custard/
(Here I changed out bittersweet for semi-sweet, personal preference)
She also inspired the lemon custard dessert: http://www.latartinegourmande.com/2006/11/30/blackberry-tartlets-with-lemon-cream-tartelettes-aux-mures-et-creme-au-citron/
The strawberry dessert, again roughly inspired by Bea: http://www.latartinegourmande.com/2007/04/15/revisiting-the-idea-of-a-fraisier-idee-de-fraisier-revisite/

Lentil Soup

I have a pot of this wonderfully tasty soup on the stove right now. I can't wait for dinner to get here so that we can have a big bowl with a hunk of bread for sopping up the broth. Yum, I love cold weather and it's food!

This is a repost from February.

Lentil Soup
Adapted from Food Network’s Giada De Laurentiis
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2 T olive oil, plus extra for drizzling
1 inch Prosciutto end, cubed
1 medium onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can diced tomatoes
1 ¼ cups lentils
11 cups chicken broth or water
4 sprigs thyme
Parmesan cheese and rind
Heat the oil in a heavy large pot over medium heat. Add prosciutto and let saute for 1 minute. Add onion, carrots, and celery. Add garlic, salt, and pepper and saute until all the vegetables are slightly tender, about 5 minutes. Add the cheese rind and tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add the broth or water and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Beef Stew

Now that the weather has turned a little corner I can get back into making soups and stews...which I love. I love being able to make up a batch of chicken soup or beef stew early in the day and let it hang out and develop throughout the afternoon. It makes an easy lunch or a hearty dinner paired with a sandwich or a hunk of bread.
Here is my favorite beef stew recipe...I hope you enjoy it too.

Old Fashioned Beef Stew

1 pound beef chuck roast, cut into 1 inch cubes
2 T flour
1 large yellow onion, large dice
2 T tomato paste
4-6 cups beef broth (water and beef bouillon can be substituted)
4 sliced carrots
2 large potatoes, cubed
2 stalks celery, sliced
frozen corn and peas(optional)

Coat beef with flour, shaking off the excess. In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly. Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.) Bring soup to a simmer and cover for an hour and 15 mintues. Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.
This is especially good after it sits for a little bit...the second day is even better.

Gumbo

We recently had dinner at our local Heaven on Seven and ever since I have been craving more of their famous gumbo. I found this recipe courtesy of ABC Chicago News station and I have to say it is really good. Even without a few ingredients, namely the okra, clam juice, or lobster base, this was a winner. I'm sure if I had the last few ingredients it would be stellar, but I can still recommend my version. It is a little redder than the original but that is because I added more tomato paste than called for simply because I didn't want to waste it.
I'm simply reposting the recipe as given, however I made less than half a batch for us.

Jimmy Bannos of Heaven on Seven gumbo recipe

2 Pounds Chicken Thigh Meat- Diced
2 Pounds Sausage- sliced
1 Gallon chicken stock
1 Cup green peppers- diced
1 Cup celery- diced
1 Cup onions- diced
32 Ounces clam juice
3 Ounces crab base
2 Ounces lobster base
1/4 Cup cajun seasoning
1/8 Cup cayenne pepper
1 Cup tomato paste
1/4 Cup corn starch
2 Cups cut okra
2 Cups frozen shrimp-medium
Directions:
Sauté diced chicken in sauce pan. Bring chicken stock to a boil. Add green pepper, onion, celery, cooked chicken, and sliced sausage.
Stir in cajun seasoning, cayenne pepper, tomato paste, crab base, and lobster base. Let simmer, then add clam juice. Simmer while stirring occasionally for 30 minutes.
Add okra and shrimp.
Cook for another ten minutes and add corn starch (diluted) and gumbo file.
Serve over rice

Lentil Soup

A Veggie Venture is hosting an event called Soup's On and with very little time left in February I made this lentil soup to contribute. This soup is a staple in our house. I really enjoy how hearty and healthy this meal is. Add a little crusty bread and it makes quite a meal. Here I've added prosciutto and parmesan cheese rind to the original recipe for a more substantial and rich tasting soup.

Lentil Soup
Adapted from Food Network’s Giada De Laurentiis

2 T olive oil, plus extra for drizzling
1 inch Prosciutto end, cubed
1 medium onion, chopped
4 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground pepper
1 (14 ½ oz) can diced tomatoes
1 ¼ cups lentils
11 cups chicken broth or water
4 sprigs thyme
Parmesan cheese and rind
Heat the oil in a heavy large pot over medium heat. Add prosciutto and let saute for 1 minute. Add onion, carrots, and celery. Add garlic, salt, and pepper and saute until all the vegetables are slightly tender, about 5 minutes. Add the cheese rind and tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down. Add the lentils and mix to coat. Add the broth or water and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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Gabe's Ultimate Soup

While visiting our parents during the holidays we were reminded of how rare it is to see a toddler spit out sweets in favor of things like grape tomatoes. During one holiday party our son's eating habits were the topic of conversation. Many commented on how lucky we are and went on to share stories about this or that child that only ate pizza or hamburgers for months on end. Indeed we have a "good little eater" and today's meal was one of his ultimate favorites. Meaning he ate his share, pushed the strawberries aside, and ate another half serving before stopping.

Minestrone Soup

1 12 oz can of white beans such as Great Northern
1/2 teaspoon salt
1/4 pound pancetta (Italian cured pork belly, available at Italian markets and specialty foods shops) or sliced lean bacon, chopped
3 T olive oil
1/2 onion, chopped
2 large carrots, cut into 1/4-inch rounds
1 rib of celery, cut into 1/4-inch dice
3 garlic cloves, chopped fine
2 zucchini, scrubbed, halved and cut into 1/2-inch rounds
16-ounce can whole, peeled tomatoes (I seeded and squeezed each one in my hands before adding to the soup)
4 1/2 cups chicken broth (preferably low-salt)
1 2-inch hunk of parmesan cheese rind
2 cups of any small pasta
freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompaniments

In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour. Add the beans, zucchini, and pasta and boil for 10 minutes or until pasta is al dente. Season with more salt and pepper to taste.

This soup can be made days in advance (it actually enhances the flavor) and kept covered and chilled. Reheat the soup, thinning it with water or more broth as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages. Makes about 10 cups, serving 6 to 8.

Barefoot Contessa Chicken Stew

Today was the first crisp autumn day that we've had and I jumped at the chance to make a large pot of soup. I enjoy having a warm, bubbling pot of soup on the stove on days like this. I referred to Ina Garten's Barefoot Contessa Family Style cookbook for my favorite chicken stew recipe. It was so delicious that I am looking forward to tomorrow when I can have it again for my lunch. This recipe also makes a great filling for Chicken Pot Pie.

Chicken Stew with Biscuits
adapted from Barefoot Contessa Family Style

3 whole (6 split) chicken breasts, bone in, skin on
3 Tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 stick unsalted butter (I reduced this to only 1/2 stick and it turned out terrific.)
2 onions chopped
3/4 cup flour
1/4 cup heavy cream
2 cups carrots diced
2 cups frozen peas
1/2 cup fresh parsley
2 potatoes, peel, and cubed

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside and cool enough to handle, then remove them from the bones and discard the skin. Cut the chicken into large dice. You should have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, or until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add carrots and potatoes, simmer over medium-low for 15 minutes or until tender. Add the chicken, peas, and parsley. Mix well.
At this point I leave it on the lowest setting and allow everything to marry together until it is time to eat. I also made a small batch of buttermilk biscuits to go along with the stew. These were very yummy with the soup and would be terrific with jam on them for another day.