After making a simple yet delicious roast chicken, I had a ton of leftovers. Rather than just eat chicken salad for a couple days, I perused my cookbooks for something new to try. While looking through Tyler Florence's Eat This Book: Cooking With Global Fresh Flavors, I found the perfect recipe for a spicy chicken broth. It's served over cooked shredded chicken and accompanied by sliced avocado, just-fried tortillas, and cilantro. The broth is pretty spicy, so if you need to cut the heat, add a dollop of sour cream or crème fraiche. This exceptionally fresh-flavored soup is easy to throw together for a cool Autumn night. Ready to heat up your kitchen? Keep reading for the recipe.
Posts for October 11th 2010
Today was just a soup day. Good thing I picked up a couple of cans of Amy’s Organic Soups the other day — two for $4. I had never tried their canned soup before, so I was interested in giving them a whirl since I’ve had good luck with other Amy’s products in the past.
Just heat and serve — that’s it.
To see what girlA thought, keep reading.
Multigrain Mac and Cheese
12 ounces multigrain or whole-wheat elbow macaroni (3 1/2 cups)
2 tablespoons unsalted butter
2 tablespoons bread crumbs
Kosher salt and pepper
1 tablespoon chopped fresh flat-leaf parsley (optional)
1 tablespoon all-purpose flour
1 1/2 cups whole milk
3 1/2 cups grated cheddar (12 ounces)
- Cook the macaroni according to the package directions.
- Meanwhile, heat 1 tablespoon butter in a large saucepan over medium heat. Add the bread crumbs and cook, stirring, until golden, 1 to 2 minutes.
- Stir in ¼ teaspoon each salt and pepper and the parsley (if desired). Transfer to a small bowl and set aside.
- Wipe out the saucepan and melt the remaining tablespoon of butter over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Whisk in the milk and cook, stirring occasionally, until the sauce has slightly thickened, 5 to 7 minutes.
- Add the cheddar and ½ teaspoon salt and whisk until the cheese melts. Stir in the macaroni. Divide among bowls and sprinkle with the bread crumbs.
Besides revealing a little of her personal life at a demonstration, Giada De Laurentiis also hosted one of the kickoff parties to the Food Network's New York City Wine and Food Festival. On Thursday night she was taking pictures and passing out meatballs at Meatball Madness, a walk-around competition that featured over 30 of New York's Italian restaurants and chefs. While I thoroughly enjoyed Nate Appleman's (of Pulino's Bar and Pizzeria) pepperoni meatball, my favorite was from Missy Robbins of A Voce. Her meatball was stuffed with a wonderfully creamy herb and ricotta mixture. The top prize of the people's choice award, however, went to Mia Dona's Donatella Arpaia. Her tasty meatball was served slider-style on potato focaccia with cacciocavallo cheese. It was spicy and pretty darn delicious!
To get a better look at the event, check out the photos after the jump.
Even though I'm not a vegetarian, when the inevitable question of what to make for dinner comes up, I gravitate toward tofu. I love Asian cuisine, so I have tofu-friendly soy sauce, sesame oil, and red chili paste stocked in my fridge and a rice cooker at arm's length. Plus, compared to beef, pork, or chicken, it's the easiest and quickest protein to prepare. While some people find tofu lacking when up against meatier "meats," I consider it an equal to more traditional options. When you're running to the store, what protein do you stock up on?
Source: Flickr User gamene
From Eat This Book: Cooking With Global Fresh Flavors by Tyler Florence
Spicy Chicken Broth With Tortilla, Avocado and Lime
Extra virgin olive oil
2 medium onions, diced
3 garlic cloves, minced
3 medium-size ripe tomatoes, chopped
2 jalapeños, minced
1 quart chicken stock, homemade or store bought
kosher salt and freshly ground black pepper
canola oil, for frying
4 corn tortillas, cut into 1/8 inch wide strips
1 1/2 cups shredded cooked chicken
3 avocados, halved, pitted, peeled, and diced
1/2 cup coarsely chopped fresh cilantro
1 lime, cut in wedges
4 dollops of sour cream or crème fraiche (optional)
- Put a stockpot over medium heat and coat with a 2 count of olive oil. Add the onions, garlic, tomatoes, and jalapeños and cook for 15 minutes or until the vegetables get pulpy. Pour in the stock, season with salt and pepper and simmer for 20 to 25 minutes.
- Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove with a slotted spoons to a paper towel-lined platter and sprinkle with salt while they are hot.
- Divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with diced avocado and fried tortilla strips. Garnish with cilantro and lime wedges.
After last night's rustic Italian-influenced bean stew, switch gears and serve your leftover chicken sausage with a light, bright cabbage and apple slaw. Unlike mayonnaise-based or even Asian-themed coleslaws, this one combines a bit of cider vinegar (for tang), buttermilk (for creaminess), and apples (for texture) to produce a sweet-tart, crunchy salad that foils the richness of a pan-fried sausage. For the recipe, read on.