AJ in the Kitchen - Food and Wine Journal

After weeks of unseasonable warm weather, old man winter finally paid a visit to NYC on Friday evening. And in his honor, I made chicken soup for dinner.

Chicken soup is extremely easy to make, provided that you have chicken stock on hand (see below). Luckily, I made a big pot earlier in the week, which I divided into quart size containers (2 quarts went into the freezer, and one was earmarked for dinner.)

I initially planned to make my great grandmother's homemade "drop noodles" (which are more akin to small dumplings than noodles). But after a particularly grueling day at work, braised veal and pork agnolotti from Eataly seemed like a more appealing option. Shredded chicken, cilantro, celery leaves, carrots and celery were added for good measure, as well as texture and color.*

If you are new to making chicken stock, here are a few pointers:

Bones make great stock -- so be sure to save (i.e. freeze) the back bone and breast bone if you are breaking down a whole bird. (Left over bones from a rotisserie chicken are also fair game, after the meat has been removed).
If you want a richer stock, or meat for soup, chicken thighs, legs or wings can be added to the pot. I typically avoid using breast meat, as it becomes too dry.
Before adding the aromatic vegetables (i.e. onions, celery and carrots), herbs and spices to the pot, skim the fat and impurities from the surface.
Do not add salt until the very end.
For clear stock: simmer the stock slowly for several hours. Boiling will turn the stock opaque.
The finished stock should be strained to remove the solids and any residual impurities. I typically use a fine mesh strainer, with good results. (For ultra clear broth, line the strainer with a piece of cheese cloth.)

Want to give it a try? The printable recipe is here.

* This is what I had in the house. But any protein, vegetable, herb or starch is fair game. I add delicate vegetables (i.e. celery leaves, baby spinach, swiss chard) and fresh herbs (parsley, cilantro, green onions) immediately before serving. This helps to retain their structure and color.

Michelle

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Christmas Eve 2011

Monday, December 26, 2011 at 1:53PM

Is it 2012 already? It can't be. I am just posting my Christmas Eve 2011 photos! Oh well, I guess it is better to be a day late than a dollar short. And besides, spending time with friends and family over the holidays will always trump blogging.

The Methodist Church on Village Lane in Orient NY. Christmas Eve 2011

I love how the simple lines of the church "popped" against the brilliant blue sky. I was hoping that the wreaths would have big red bows -- but later decided that the demur decorations were in keeping with the architectural style of the church.

Methodism originally came to Orient in the early 19th Century (1802) with the early "Circuit Riders" (i.e. traveling ministers). The church was subsequently built in 1835 on land donated by Thomas Vincent Young, an early settler. In 1900, a Hastings and Hook Organ (Boston, MA) was installed; it was completely restored in 2000.

The church is a regional (and national) treasure.

The Crab Shack Orient NY Christmas Eve 2011

Travelling west, I found a wreath with a red bow on the old Crab Shack. This iconic structure is located on the east end of the causeway, which connects East Marion and Orient.

The Webb House, located in Poquatuck Park, can be seen in the distance (on the right).

St Agnes Roman Catholic Church Greenport NY Christmas Eve 2011

There was no hint of puritanical restraint on the alter of St. Agnes Church on Christmas Eve. The church was awash in a breath-taking sea of poinsettia.

Our traditional Polish Christmas Eve dinner or Wigilia

Food traditions for Wigilia vary widely, and are heavily influenced by regional variations, family history, immigration and acculturation. But certain traditions transcend family and cultural differences:

The meal traditionally starts with the breaking of the Christmas wafer, or oplatek, and a blessing for the coming year. Meat is not eaten on Christmas Eve, but fish, grains, vegetables (beets, cabbage, mushrooms), dumplings, poppy seed pastries and dried fruit are traditionally integrated into the menu.

This year, our meal consisted of fried fish (shrimp, bay scallops, eels, and oysters), stuffed baked flounder, crab cakes, herring, sauerkraut, home-made pierogi (cheese, sauerkraut and dried fruit) and noodles with sauerkraut. (Salad, a decidedly American edition was added for good measure).

For dessert, we had dried fruit compote and homemade cookies.