A Wonderful Winter Salad
I came up with this salad with the need to clear out some of the veggies that were piling up in the fridge. This was a great way to get some cabbage into the more finicky folks around here and to add some dazzling color to the table.
- orange beets
- purple cabbage
- maple syrup
- olive oil
- balsamic vinegar
- feta (optional)
Roasted Chicken Soup with Leeks
Have you been tossing out your roast chicken carcasses? Shame on you if you have. Nothing beats a stock made from one when it comes to depth of flavor. (Handy tip: if you don't have time to make stock, throw the carcass in the freezer. Having a stock making day is a fantastic time saver for those of us who prefer homemade stock.)
But the real secret to this recipe is the way the leeks are prepared. My dear friend Joe Evans, a former cook at Chez Panisse, taught me how to properly cook leeks. Prior to this lesson, I consistently charred my leeks to the point of being inedible. It would always happen so fast, regardless of how high I set the flame. Joe explained to me that leeks are very fibrous and need time to break down. He suggested sauteing them covered, using half butter and half water for approximately 15-30 minutes under a low flame. This gives them an abundant amount of time to lose their woodiness and caramelize.
- carcass of leftover roast chicken
- a couple leeks
- celery (optional)
- potatoes (optional)
- greens of some sort (optional)
- 2/3 cup of rice
- seasoning salt (I use something like Lawry's or my own mixture that resembles it.)
Squash with California Chile Sauce
The DF detests squash. There's something about the texture that sends him running for the hills whenever there's even a mention of the gourd. But this recipe has completely reformed his squash hating ways. My brother tells me that if I figure out a way to bottle the sauce, I'll be a millionaire. Seriously, you're gonna kiss my ass for sharing this with you. If for some reason you find it completely repugnant, I'll give you your money back. Disclaimer: no guarantees for squash haters. I may have converted mine, but I refuse to be responsible for yours.
- winter squash - Delicata or butternut make a good choice, but you could use any kind you have laying around.
- California chile powder (This is a mild chile. You can find it at any Latin grocery. Feel free to go with a chile that has a bit more heat. I just prefer this one because I'm sensitive the super hot spicy stuff.)
- salt or garlic salt
P.S. Let me know if you like the recipes. I'm thinking about trying to post the best of my kitchen experiments on a monthly basis. What do you think?