Posts Tagged ‘sage’

Unrecipe of the Week: Mushroom Soup

November 9, 2015

Even though the weather in New York has been balmy, I have been craving soup. It might be about seeking comfort more than warmth, but soup has been on my mind for a couple of weeks now. My mother sent me a recipe for mushroom soup that she had recently made, and I thought I would give it a try. That is, until I read it. The original recipe called for adding 10 tablespoons of flour and a whole stick of butter to the pot, to get a creamy texture without the cream. Thinking there was no way I was going to add a stick of butter to my soup, let alone all that flour, I set out to adapt the recipe to make it a bit cleaner. While I don’t know if it resembled the original, it definately tasted good enough to share.

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Pureed Mushroom Soup:

Dice one onion, a couple of ribs of celery and a carrot or two. Clean and slice about 1 1/2 pounds of mushrooms. I used all conventional mushrooms, but next time I will try to mix in some shiitake and crimini mushrooms for a deeper flavor profile. Saute all of this in a little olive oil until slightly browned and the mushrooms have released all of their liquid, about 5-8 minutes.

Add about 10 cups of chicken or vegetable stock to the pot, and bring to a boil. Simmer, with the lid partially on for about 45 minutes. Add a few sage leaves and puree the mixture until smooth. Return the soup to the stove. Make a paste using a little of the hot soup and a couple of tablespoons of flour adding more liquid until it is smooth. Stir this into the pot of hot soup, and gently boil until it starts to thicken. I added just enough to get a silky consistency, but you can add more if you prefer an even thicker soup. Season with salt and pepper to taste, and enjoy!

Photo: Glasshouse Images

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Unrecipe of the Week: Chicken Roasted in Milk

January 6, 2014

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On New Year’s Day, I craved something warm, nourishing and different. I stumbled upon the recipe for Jamie Oliver’s Chicken in Milk, and thought it sounded downright vile. The idea of combining chicken, milk, lemon,garlic and cinnamon seemed just wrong. Yet, a writer from a trusted source, The Kitchn, absolutely raved about it, claiming it was the best chicken she has ever eaten. So,in the spirit of “new year, new attitude”, YOLO, etc., I decided to cook on the wild side and give it a try. We are all very glad that I did. It was crispy on the outside, succulent on the inside, and the sauce was surprisingly clean, yet rich at the same time. The flavors somehow meshed together perfectly, and the only regret was not having a loaf of thick bread on hand to sop up the sauce the chicken was sitting in. Go ahead, step outside of the norm, and give it a try. It really is delicious!

Jamie Oliver’s Chicken Roasted in Milk: (unrecipe version, of course!)

(c) 2012 || jocelynmathewesphotography.com

Season one whole chicken ( about 3 or 3.5 pounds or so ) with salt and pepper, and brown it in olive oil in a large, but snug fitting pot that is oven proof. Remove the chicken, pour out the excess fat, and place the chicken back in the pot.

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Toss in a handful of fresh sage leaves, 1/2 a cinnamon stick ( confesssion: I used ground cinnamon since I was out of sticks and it was just fine) 8 or 10 garlic cloves unpeeled, and the zest of 2 lemons. Pour in about 2 1/2 cups of milk, and roast in a 375 degree oven for about 90 minutes until the skin is crisp and the meat is cooked through. You can walk away and forget about it like I did, or baste it from time to time. Our sauce did not curdle at all, but you may expect to get a few curds.

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When you are ready to serve it, pull the chicken off the bones with your gloved hands,( it’s hot!) or use a poultry sheers to cut it into pieces. Pour the juices over the chicken, and prepare to be wowed! You can squeeze the roasted garlic cloves onto bread,  vegetables, or mix into mashed potatoes and enjoy!

photos: Glasshouse Images

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CSA Tuesday

November 7, 2012

It’s CSA day today.  Since fresh food is still not fully available in downtown Manhattan since the storm, this week’s produce share was highly anticipated.

We got a butternut squash, 4 onions, lettuce, collards, red radishes, black radishes, and sage.

I am not familiar with black radishes, so I am looking forward to experimenting with them.

Since the storm forced me to throw away several weeks worth of CSA soups from the freezer, I will be happy to make my next batch this weekend. Unless the squash becomes ravioli first, which would be lovely with a little sage butter. A lettuce salad with mixed radishes perhaps? That would leave just the collards, which are not a favorite around here.

Let’s see what happens as the week wears on..

CSA Tuesday

September 19, 2012

Today’s CSA bounty was very different from last week’s haul.

There are lots of greens, including lettuce, collards, kale, parsley, sage, and kohlrabi.

An lonely acorn squash rounded out the assortment.

With one family member who grew up in the South and remembers over-cooked collard greens simmered in leftover, and possibly rancid bacon grease, and another that only eats green items like gummy worms and M&M’s, this selection is going to be a challenge. And I LOVE a good cooking challenge!

Stay tuned. This week indigo jones is going green and sharing the unrecipes along the way! Wish me luck!

Herbal Essence

July 18, 2012

Did you know that you could freeze and preserve fresh herbs in olive oil?

The oil not only reduces the browning and freezer burn that can affect delicate herbs, but it also creates a delicious herb infusion that can be used anytime.

According to The Kitchn, it is best to use stronger herbs, such as rosemary, sage, thyme and oregano.

The herbs can be chopped, or left in larger sprigs.

Pack the wells of an ice cube tray about 2/3 full of herbs.

Pour extra virgin olive oil over the herbs.

Cover with plastic wrap and freeze overnight.

Remove the herb infused cubes from the tray and store in containers or plastic bags.

Use the cubes as you would olive oil, for sautéing garlic and onions, and enjoy the taste of fresh herbs as they spread throughout your dish.

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