Sasha's Kitchen: Red Lentil Chicken Soup

I love lentil soups and recently tried a new recipe for lentil chicken soup that was quite delicious and easy to make.  This recipe had plenty of leftovers soon.  It was my first time making lentil soup (surprisingly) and I was pleased to learn that you don't have to soak the lentils or anything before using them.  I was planning on eating my leftovers last night but we wound up going out for dinner to Lucali, a great little quaint pizza place over in Carroll Gardens where we had some of the best pizza and calzone we had ever had. Yum!  At any rate, here's the recipe for the chicken lentil soup, which is spiced up nicely in the original recipe.

Lentil Chicken Soup (recipe from Chicken and Egg)
About 1- 1/2 lbs boneless, skinless chicken breasts, cut into one inch pieces
2 T cumin
1 tsp cinnamon
3/4 tsp allspice
1 T extra virgin olive oil
2 large onions
2 celery ribs
4 garlic cloves, minced
two 32 oz containers of reduced sodium chicken stock
1 28 oz can diced tomatoes
1 1/2 cups red lentils
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup chopped cilantro

Toss the chicken in a medium bowl with the cumin, cinnamon and allspice until coated. Heat a large pot over medium high heat with the olive oil and saute the chicken for 3-5 minutes until lightly browned.  Add the onions and the celery and cook for three minutes until softened.  Stir in the garlic and cook for thirty seconds longer.

Pour in the chicken stock and tomatoes, lentils, salt, red pepper flakes and pepper.  Bring to a boil then reduce the heat and simmer partially covered for 45 minutes, which is long enough for the lentils to be tender.  Top with cilantro when serving.

Sasha's Kitchen: Red Lentil Chicken Soup

Sasha's Kitchen: Matzo Ball Soup

We're having a little Matzo Ball Soup-Off here on A Kitchen In Brooklyn.  I love my mother's Matzo (also Spelled Matzoh) Ball Soup.  In my opinion, her soup is a panacea for healing everything from colds to grumpy moods.  I like my Matzo Ball Soup and chicken stock prepared a very specific way, but it seems like everyone like's their mom's version the best.   We have not one, but three Matzo Ball Soup recipes that we will share with you here on A Kitchen In Brooklyn.  Eric's Matzo Ball Soup Recipe can be found here on this site.  In addition, another contributor to this site in Seattle, Emily, will be sharing her Matzo Ball Soup Recipe in a future post.  So, with Passover (and Spring!) around the corner, it's time for a friendly "Soup Off."

My Matzo Ball Soup is prepared just the way my mother makes it, with plenty of Jewish momma's love and a homemade chicken stock prepared from a whole Kosher chicken.  I like a hearty Matzo Ball Soup all winter long, rather than appetizer style.  To prepare the soup as an appetizer, you would want to discard the chicken after preparing the chicken stock.  However, I never do that.  I always prepare the soup as a main course and shred quite a bit of the chicken and put it back into the soup.  I just can't let a good chicken go to waste, and in my opinion, the chicken pieces help complete the soup.

Sasha's Matzo Ball Chicken Soup (with thanks to my mom)
Water (enough to cover the chicken in the pot)
One 3-4 lb whole chicken
1 parsnip
small handful of parsley
1 onion, quartered
a couple of large handfuls of baby carrots
3 stalks of celery
2 bay leaves
salt and pepper to taste
1 cup matzo meal
4 eggs
1/4 cup canola oil
1/4 cup water (for the Matzo Balls)

The first step is to prepare the chicken stock.  Break up the chicken into a couple of pieces.  I used a whole Empire Chicken,  In my opinion, to make the perfect chicken stock, it's best to use a Kosher chicken for this recipe.  My mom actually lives around the block from a Kosher butcher in Rochester, New York that sells perfect small chickens just for making soup.

Cover the chicken with water in a large pot with the water an inch or two higher than the chicken.  Bring it to a boil.  Then simmer for 30 minutes, while skimming off the top every couple of minutes.  After a half an hour, add the parsley, parsnip, onion (does't have to be diced because it will be discarded from the stock later), carrots, celery and bay leaves to the pot.  Add a couple of pinches of salt.  Simmer (on low) for about two hours with the lid of the pot half on.  After about two hours, the stock should be yellowish in color and have the flavor of the chicken stock, plus all those vegetables and bay leaves that you added.  The salt is important here too, so make sure to add a couple good size pinches.

Use a strainer to strain the broth into another large pot.  Then, add the celery and carrots back in, but discard the onion, parsnip, bay leaves and parsley.  At this point, you can also remove the chicken when you strain, and discard the skin, and shred some of the chicken off the bones.  Add this shredded chicken back into the soup.

To prepare the Matzo Balls, combine one cup Matzo Meal with four eggs, 1/4 cup of water and 1/4 cup of Canola Oil.  Mix well and refrigerate covered for about half an hour.  Form into 11 or 12 Matzo Balls, just a bit larger than golf balls.  Don't make them too small, or they will be hard.  However, don't make them too large, because they will expand when added to the pot.  Bring the chicken soup to a boil and add the Matzo Balls.  Then reduce to a simmer for about 20 -30 minutes.  Serve, and season with salt and pepper to taste.

This soup makes enough to serve 4 to 5 people as main courses, which means plenty of leftovers!

Sasha's Kitchen: Matzo Ball Soup

Eric's Kitchen in Jersey City: Matzoh Ball Soup

While I might not be Jewish, I quickly realized the healing power of good, homemade Matzoh Ball soup while I was in college in Philly. Whenever I was sick, I'd order in from this Jewish Deli, Izzy & Zoe's on 40th street and get this nice big container of soup made with extra TLC and I'd always seem to feel a little bit better. It always had lots of spices and bits of deliciousness floating around which is what I strive for in my own version. My girlfriend Jenn moved in at the end of the summer and this flu season she got both the swine flu and the regular flu so I ended up making a couple of pots of matzoh ball soup to make her feel better and I feel like I'm honing in on a pretty solid recipe.

I make mine with:
1 Whole roasting chicken with the skin and giblets
1 bag of baby carrots (sliced)
1 Large vidalia onion, chopped
1 bunch of fresh parsley, chopped
1 bunch of leeks, chopped (or you can substitute celery which I don't like)
- salt, pepper and various other spices you have lying around
3-4 bay leaves
1 box of matzoh ball mix (you need a couple of eggs and oil for this which the box will tell you)
- extra chicken stock. I use either chicken broth or 'better than bouillon'
- a large soup pot filled with maybe a gallon of water? (I eyeball most things, apologies to people who measure things out precisely)

I personally think the key to any good soup is the stock and I like mine to taste homemade but I don't have the patience to sit around for the 4-6 hours that most recipes say it takes to make a stock. My shortcut involves chopping the chicken with a cleaver to split the bones and create small, manageable pieces (roughly half the size of a clenched fist). This is important as a lot of the flavor comes from the marrow of the bones. You season the meat and sauté it with a little olive oil for 5 minutes or so until it's slightly browned. You don't need it to be fully cooked as the next step is adding it to boiling water with all your veggies and spices. My girlfriend's mom taught me that fresh parsley has healing powers and is an important factor of the matzoh ball soup equation. I also add the giblets and the bay leaves which I remove later.

I let it cook for a couple of hours as it still does take a while and I taste the stock and add broth or bouillon until it tastes good. While that is cooking, start a second pot of boiling water to cook your matzoh balls. Matzoh balls are pretty simple to make and you can follow the recipe on the box for these. You just combine the mix with some oil and eggs and then let them cool in the fridge for 15 minutes or so. Then you lay out some foil or wax paper and roll them up. My girlfriend taught me that the most important thing to keep in mind is to not roll them too tightly! They are going to expand as well so they only need to be about the size of a chestnut (roughly 1-1.5 inches in diameter). Another thing to keep in mind is that you do not need to salt the water if you are adding them to your homemade chicken broth as they will be very salty... I've made this mistake before!

Keep them separate and add them when you heat up a bowl or small portion. When the chicken has cooked for a couple of hours and you've added enough bouillon or more chicken broth to make it delicious, you remove the meat and giblets. Let them cool for a few minutes and pull the meat off the bone and cut it or pull it into bite size pieces. Discard the bones, skin and giblets and add the pulled meat back to your soup. This should help you cope with any ailment or just keep you warm when it's chilly.

Eric's Kitchen in Jersey City: Matzoh Ball Soup

Amasea's Kitchen in Sun Valley: Sweet Gingery Carrots (as a side)

So I tried four new things tonight -- two mostly from a recipe, and two from my head.

The two from a recipe were basic white/wheat bread and mashed potatoes, out of Joy of Cooking. The two without were what I'm calling Sweet Ginger Carrots with Leeks, and Cream of Squash Soup. More about those last two later.


Potatoes:
Unfortunately, I decided to use my Cuisinart instead of a masher to make the potatoes, and they ended up being potato puree. I did originally try a ricer, but it was going so slowly that I gave up. I really need to learn how to properly use a ricer.
I should have gotten out my manual masher, but just didn't think about it, so into the Cuisinart the potatoes went. The flavor (check out that Joy of Cooking recipe -- it has garlic, celery, bay leaf, etc) was awesome, but the texture left much to be desired. I'll definitely remember that for the future.

Bread:
The bread is currently in the oven, but there were two major issues. The first is that it is very possible that I was using old yeast. And that, I've heard, is not a good thing -- your bread just doesn't rise. When I set the bread aside in a warm spot, it basically just didn't expand at all.
The second problem was that when I opened my white flour bag, it was full of gross bugs that looked to have been breeding there for a while *ICK!* Fortunately, I hadn't used it in a while, so I'm not too worried I've been downing, um, extra protein.
I sent the fiance to the store for some more white and threw the nasty flour in the trash, but my understanding is that timing is important when adding yeast to the dough, and I'd already done that with the wheat flour. So I had to leave the dough sitting for 20 minutes until he came back with more white flour. I'm blaming these two things for my imminent bread failure, and hoping to more successfuly explore baking further in the near future.
(P.S.: At the end of baking, the bread has good flavor, but is, as I expected, extremely dense -- if you end up with this problem someday, use as large a bread pan as you can, because the middle of the bread is good, but the crust is too thick. The small individual-loaf pans I used left too little good middle and too much thick crust.)

And now for the successes. W00t!

The carrots:
I sliced two large carrots to a medium thickness, and added them to a medium nonstick saute pan with about three tablespoons of butter, salt, pepper, half a diced white onion, a tablespoon or so of pinot noir, and about 2/3 tablespoon of pre-minced ginger. That pan got a lid, and about halfway through the cooking process I added about a tablespoon and a half of brown sugar -- late enough so it didn't caramelize too much and make everything too sticky/overbrowned.
In a separate pan I sauteed some leeks in Trader Joe's (OMG I miss Trader Joe's) black truffle oil and a little white wine, though I got distracted and let them go a mite too long, so a few sides of the leeks were a bit blackened (I threw out the worst pieces).

The soup:
Early in the day, I baked a squash (I think it was acorn, but I'm not certain, as I got a variety bag full of squash from our local growers' membership food co-op, Idaho's Bounty, and forgot what was in the bag). Halving the squash and removing the seeds, I put in the empty cavities about two or three tablespoons of butter, a heavy sprinkle of brown sugar, and a medium sprinkle of powdered red pepper, and baked that whole business until it was soft to a fork, probably a couple hours at 350. This is the easiest thing in the world, and there's so much you can do with the finished squash, I highly recommend it.
Later in the day, I sauteed a half-dozen diced raw garlic cloves, two large roasted garlic cloves, two large celery stems, a few slices of white onion, and salt and pepper. I put that and the scooped-out squash innards into the Cuisinart and pureed the whole mess with a tiny carton of heavy cream until smooth.
The puree was put in a medium pan on very low heat, and tasted as I was working on the other parts of the plate. It was tasting kinda meh, not complex enough, so I added some white wine and the juice from some canned chipotle peppers (probably half a tablespoon of chipotle juice total, for I'm guessing eight cups of soup). And that gave it the perfect heat -- enough to give it zing, but not so much that it overwhelmed the beautiful creamy squash flavor. I ended up topping it with some dried chives, which wasn't the right choice. Thinking back, I'd float a little citrus oil and some grated citrus peel, probably lemon, on top. Or perhaps some grated hard cheese of some kind, like an asiago, Jarlsberg or manchego (though that would be just for me, as the fiance isn't so fond of cheese). Or maybe fresh julienned Italian parsley. Mmmm...

Overall, the meal was a success: the soup and carrots definitely starred the show, enough that the weird potato texture almost got lost. Fortunately, there's some soup left, now waiting for another meal in the freezer. There were also left-over potatoes, which I'm eager to reinterpret in other contexts, perhaps as the plate base for some of the Lava Lake lamb sirloin tips I'll be getting from Idaho's Bounty on Wednesday. If I find something good to do with pureed potatoes, I'll let you know.

Akitcheninbrooklyn.com is doing a roundtable on carrots for the month of December. For additional carrot recipes, click here for my Carroty Latkes.

Amasea's Kitchen in Sun Valley: Sweet Gingery Carrots (as a side)

Sasha's Kitchen: Stone Soup and Thoughts on Hunger

The idea of stone soup comes from an old fairy tale or folk legend in which hungry strangers trick a small town into giving them food by making them "stone soup". Although I am not quite sure where this folk story originated from, I remember a book that my parents read with me as a child called Stone Soup by Marcia Brown. When I think of this story today, it reminds me that there are many people, including children, in the United States today who do not have enough to eat. Inspired by this story, I decided to write about the book and about hunger in general, while sharing my basic family recipe for chicken soup.

Pot for the soup
3 small round stones (more symbolic, if you are making this with kids)
1 small kosher soup chicken (get from a local kosher butcher)
fill pot with water -----------------use to make chicken stock
carrots
celery
salt
pepper
alphabet pasta letters
onion
bay leaf
thyme
parsley

You are supposed to remove the entire chicken after making the stock, however, I prefer to leave in pieces of the chicken in the soup - gives it a more rustic feel for me.

Just remember when you're cooking that there are still a lot of less fortunate people out there, especially right here in New York around the holidays, so if you can donate to a good organization like City Harvest that can help.

Sasha's Kitchen: Stone Soup and Thoughts on Hunger