Read Online Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl - Free Book Online Page B
Authors: Jennifer Schaertl
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employ rice, potato, or even cornstarch for thickening.
Not-for-Chickens
Chicken Soup
Yields 1½ quarts (8 servings)
My good friend Maria makes a wonderful tomatillo and chipotle sauce in which she simmers chicken. Far too spicy for the likes of me, I decided to mellow it by turning the sauce into a soup, and this soup has become the most requested one in my repertoire. Using precooked chicken turns it into a one-pot wonder!
3 tablespoons vegetable oil
2 cups large diced red onion
4 carrots, large dice
1 green bell pepper, large dice
1 red bell pepper, large dice
3 garlic cloves, chopped
Sea salt, to taste
Black pepper, to taste
15 ounces diced tomato, canned
1 cup Latin Salsa Verde (p. 218)
4 to 6 chipotle peppers, canned in adobo sauce (medium to very hot) and finely chopped
3 tablespoons adobo sauce from can
8 cups vegetable stock
3 tablespoons cornstarch
1 whole roasted chicken, shredded
8 pieces corn bread (about 2-inch squares)
1 Place a 12-quart stockpot over medium to high heat and add the vegetable oil. When it begins to smoke, add the red onion, stirring until it begins to soften. Add the carrots, bell peppers, and garlic, season lightly with salt and pepper, and stir to combine. Then cover to sweat the vegetables for 5 minutes. Remove the lid, making sure all the water drains back into the pot, and sauté the vegetables 10 minutes, stirring often.
2 Carefully pour in the diced tomato, salsa verde, and finely chopped chipotle peppers, and stir to mix well. Stir constantly to keep it from scorching, and allow it to cook for 5 minutes. Add the adobo sauce and all but ¼ cup of the vegetable stock.
3 Stir the cornstarch into the ¼ cup of cold vegetable stock, making a slurry. Pour the slurry into the rest of the soup and allow it to come to a simmer. Stir occasionally as it simmers and thickens for about 20 minutes.
4 Stir in the shredded chicken and season to taste with salt and black pepper. Eat warm with fresh corn bread served family style.
Avant-Garde Avocado
Yields 1½ quarts (5 servings)
Some people erroneously assume avocados are bad for you and high in fat. Not true. The avocado only contains 4 grams of saturated fat per serving and provides lycopene, beta-carotene, and lutein to help prevent heart disease, eye disease, and some cancers. Not too crappy!
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 garlic clove, smashed
Sea salt, to taste
Black pepper, to taste
4 ripe avocados, cubed
¼ cup fresh squeezed lime juice
4 cups vegetable stock
2 roasted red peppers, sliced (see page 30)
1 In your 12-quart stockpot heat the olive oil over medium heat, and add the onion and garlic clove. Season lightly with salt and pepper. Cover and turn the heat to low, sweating the onions and garlic for 5 minutes. Remove the lid, but make sure the liquid that has collected in the lid falls back into the pot.
2 Leave the burner on low heat, and add the cubed avocado and lime juice. Stir until the avocado begins to break down and is completely covered by the lime juice. Add the vegetable stock, stirring constantly, until the avocado has begun to incorporate into the stock.
3 Use your blender to puree the soup in batches and pour it into another pot. Do not strain the soup. Place the pot of bisque over low heat and season to taste with salt and pepper.
4 Serve the avocado bisque warm and with a tablespoon of roasted red peppers sprinkled along the edge of the soup, or just use your leftover Pico de Gallo Salsa (p. 215).
Have-Some-Broccoli-with-
That-Cheese-Soup
Yields 1 gallon (12 servings)
I chose the cheeses in this recipe for their defining characteristics: cheddar for its sharpness, fontina for its nuttiness and strong aroma, Brie for both its buttery and pungent flavor, and Parmigiano for its sharp, nutty, and salty personality.
¼ cup unsalted butter
1 cup small dice yellow onion
½ cup small dice carrots
½ cup small dice celery
Sea salt, to
Not-for-Chickens
Chicken Soup
Yields 1½ quarts (8 servings)
My good friend Maria makes a wonderful tomatillo and chipotle sauce in which she simmers chicken. Far too spicy for the likes of me, I decided to mellow it by turning the sauce into a soup, and this soup has become the most requested one in my repertoire. Using precooked chicken turns it into a one-pot wonder!
3 tablespoons vegetable oil
2 cups large diced red onion
4 carrots, large dice
1 green bell pepper, large dice
1 red bell pepper, large dice
3 garlic cloves, chopped
Sea salt, to taste
Black pepper, to taste
15 ounces diced tomato, canned
1 cup Latin Salsa Verde (p. 218)
4 to 6 chipotle peppers, canned in adobo sauce (medium to very hot) and finely chopped
3 tablespoons adobo sauce from can
8 cups vegetable stock
3 tablespoons cornstarch
1 whole roasted chicken, shredded
8 pieces corn bread (about 2-inch squares)
1 Place a 12-quart stockpot over medium to high heat and add the vegetable oil. When it begins to smoke, add the red onion, stirring until it begins to soften. Add the carrots, bell peppers, and garlic, season lightly with salt and pepper, and stir to combine. Then cover to sweat the vegetables for 5 minutes. Remove the lid, making sure all the water drains back into the pot, and sauté the vegetables 10 minutes, stirring often.
2 Carefully pour in the diced tomato, salsa verde, and finely chopped chipotle peppers, and stir to mix well. Stir constantly to keep it from scorching, and allow it to cook for 5 minutes. Add the adobo sauce and all but ¼ cup of the vegetable stock.
3 Stir the cornstarch into the ¼ cup of cold vegetable stock, making a slurry. Pour the slurry into the rest of the soup and allow it to come to a simmer. Stir occasionally as it simmers and thickens for about 20 minutes.
4 Stir in the shredded chicken and season to taste with salt and black pepper. Eat warm with fresh corn bread served family style.
Avant-Garde Avocado
Yields 1½ quarts (5 servings)
Some people erroneously assume avocados are bad for you and high in fat. Not true. The avocado only contains 4 grams of saturated fat per serving and provides lycopene, beta-carotene, and lutein to help prevent heart disease, eye disease, and some cancers. Not too crappy!
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 garlic clove, smashed
Sea salt, to taste
Black pepper, to taste
4 ripe avocados, cubed
¼ cup fresh squeezed lime juice
4 cups vegetable stock
2 roasted red peppers, sliced (see page 30)
1 In your 12-quart stockpot heat the olive oil over medium heat, and add the onion and garlic clove. Season lightly with salt and pepper. Cover and turn the heat to low, sweating the onions and garlic for 5 minutes. Remove the lid, but make sure the liquid that has collected in the lid falls back into the pot.
2 Leave the burner on low heat, and add the cubed avocado and lime juice. Stir until the avocado begins to break down and is completely covered by the lime juice. Add the vegetable stock, stirring constantly, until the avocado has begun to incorporate into the stock.
3 Use your blender to puree the soup in batches and pour it into another pot. Do not strain the soup. Place the pot of bisque over low heat and season to taste with salt and pepper.
4 Serve the avocado bisque warm and with a tablespoon of roasted red peppers sprinkled along the edge of the soup, or just use your leftover Pico de Gallo Salsa (p. 215).
Have-Some-Broccoli-with-
That-Cheese-Soup
Yields 1 gallon (12 servings)
I chose the cheeses in this recipe for their defining characteristics: cheddar for its sharpness, fontina for its nuttiness and strong aroma, Brie for both its buttery and pungent flavor, and Parmigiano for its sharp, nutty, and salty personality.
¼ cup unsalted butter
1 cup small dice yellow onion
½ cup small dice carrots
½ cup small dice celery
Sea salt, to
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