Golden Poppies our State Wildflower

Wednesday, January 22, 2014

Asparagus and parsnip soup; Asian style Vegetable & Chicken Soup; Hot and Sour mushroom-Chicken soup; Recipes for great Chicken broth... Prep in photos for delivery tomorrow

Allow mushrooms to dry at room temp for 2 days before using for better texture..on no account wash them EVER

All vegetables brought home from market and plunge-washed, now air drying

Bok Choy leaves for the chicken and vegetable soup

Bok Choy stems for the Chicken-Vegetable soup

Hot & Sour Mushroom-Vegetable with egg white..no spice but rice wine vinegar, dark soy sauce and very strong flavored chicken broth

Asparagus, coconut cream and parsnip soup

Egg yolk and coconut cream for thickening the asparagus-parsnip soup

partially blend and add more asparagus and top with coconut cream

Pot sticker for the Chicken-Vegetable soup..don't pre-cook as the hot soup will cook it

The Chicken-Vegetable and pot sticker soup

Hello world of GOOD Eaters..I am posting the entire menu for delivery tomorrow on this blog rather than Goodeliphe.blogspot, as all the entrees and soup contain chicken/turkey.

The important thing to do when making broth type soups is to make good home made broth..canned or boxed stock will not be strong or flavorful enough:

When making good broth at home use chicken backs, necks and wings.  Giblets are good but NO LIVERS.
Always remove as much fat from the carcasses ( although when it is finished & the broth cools, clean chicken fat will solidify on surface and can be removed next day..I store mine in airtight containers and use to roast my chickens)

French style chicken broth: raw or roasted golden brown chicken carcasses, necks and wings, cold water, carrots, onions, celery, bay laurel, thyme parsley sprigs, salt & pepper to taste.
bring to boil and simmer for 1 1/2 hours  covered, and skim , skim, skim the surface from any scum.
You may also add garlic cloves unpeeled.
Allow to cool and strain, remove any meat from chicken bones and use later in soups.
Store in fridge.

Asian style Chicken broth:
raw chicken backs, necks, feet ( they add a good gel), giblets. Cold water
Onions/leeks, scallions, garlic cloves, ginger root chopped (unpeeled)
Bring to boil and simmer 2 1/2 hours.
Strain while still hot.
Store when cold in fridge

Use either broth for any good soup..adding meat and vegetables as required..both broths will set up as a gel overnight.
Remove any chicken fat when cold.

The entrees are roast chicken and  carrots, squash and yams; mashed potatoes

A ground turkey dish called Ants Climbing a Tree which is mushroom, kale, ground turkey and soba noodles, sesame oil..I will post more photos of the meat entrees tomorrow when I make them

A Ginger-cucumber salad

Fresh Fruit salad with Pineapple, Jicama, kiwi, oranges, bananas, berries

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