INGREDIENTS

• 4-6 Yukon Gold potatoes
• 3 TBL butter
• 1/2 tsp salt
• 1.5 C Leeks (washed well and diced)
• 1.5 C Buttermilk
• 6 C Chicken Stock
• 1 TBL garlic
• 1/2 C Sour Cream
• 1/2 C grated Parmesan Cheese
• 2 TBL sherry vinegar
• Garnish – Chives to taste

1. Boil or bake 6 Yukon Gold potatoes.  Baking will give a sweeter taste.  Boiling will result in creamier soup.
2. Rice the potato to about 4-6 C.
3. Add 3 TBL butter, salt and leeks
4. After 3 minutes add chicken stock and raise to a simmer
5. Add all other ingredients (except sherry) and simmer 30 minutes
6. Put through blender and/or food mill
7. Add sherry, mix and serve

 

1. Bring 2 QT of water up to boiling.
2. Shuck two ears of corn into a bowl.
3. Chop 1/2 Vidalia onion into corn-kernel sized pieces, and put in with the corn.
4. Cut the cob into pieces and put it into your boiling water with 1 bay leaf, thyme, corriander, alspice and star anise – the spices in a bundle for easy removal later.  Boil 30 minutes.
5. Bring 2 TBL butter, 2 TBL safflower oil, 5 cloves whole garlic and 1 TBL chopped ginger to high heat and simmer just until pungent.
6. Remove the garlic and ginger and add your corn and onion, and cook it until it starts to brown.
7. Add  2 C of your broth into the pan, and add salt and lime juice (to taste)
8. Simmer 30 minutes.
9. Mix 1 TBL corn starch or potato starch in with 1 C Half and Half, and add to the pan, whisking continually.
10. Cook just until it starts to thicken slightly.  Add 1/2 more broth if needed for texture, color on consistency.

Original recipe by Edna Lewis

Preparation One:  Create a Dough to Make the Diamonds

• 1 C Bisquick
• scant salt and pepper
• 1 TBL melted or grated butter
• 1/4 C buttermilk

1. Mix all ingredients, rolling and forming by hand at the end
2. Cover with plastic and rest for two hours (up to 24 hours)
3. Roll flat (about 1/8 inch) on well floured surface
4. Use pizza cutter and cut parallel lines
5. Rotate 30 degrees, and cut similar parallel lines
6. Toss in dry flour to keep from sticking

Preparation Two: Cook Chicken

• You need 2 C broth, 1/2 C water, celery and onion

1. Brown thawed chicken meat (skin side down) in deep pot
2. Add 2 C broth and 1/2 C water
3. Add 1 rib celery and 1/4 onion (whole)
4. Bring to a boil, then cover and simmer 25 minutes
5. Discard celery and onion and plate chicken – set aside to cool

Preparation Three: Cook Noodles

1. Bring stock back to a boil, then reduce heat to medium low
2. Put noodles into stock, stirring so they don’t stick
3. Cover and simmer 15 minutes

Preparation Four: Combine Chicken and Stock

1. Shred cooled chicken
2. Put back into pot for about 60 seconds to reheat
3. Serve in slurp-able bowl

Based on a recipe appearing on AZFamily.com – Good Morning America

Ingredients:

• 3 slices Applewood Smoked bacon – 1/2 inch pieces
• 1/4 cup diced fresh fennel
• 1 medium carrots, peeled and diced
• 1/4 medium sweet onion, diced
• 1 large Russet Potatoes, cut into 1/4″ cubes
• 2 cans smoked clams (3.75 oz. each)
• 1 TBL Flour
• 1 tsp corn starch (mix with 1 TBL water)
• 1 TBL Butter
• 1 tsp EVOO
• 1 C Heavy Cream
• 1/2 C chicken stock
• 2 large Bay Leaves
• 2 fresh thyme sprigs
• Salt/Pepper

Steps:

1. Heat a large pot or dutch oven to high heat.
2. Add the bacon and cook on high heat for about 7 minutes until crispy.
3. Remove and set on a paper towel or newspaper
4. Add the fennel, carrots, onions and potatoes to the bacon drippings.
5. Season with salt and pepper to taste.
6. Reduce heat to medium and sauté the vegetables on medium heat for 3-4 minutes until they begin to soften.
7. Add EVOO, butter, and 2 TBL clam juice from the cans to the pot.
8. Stir to combine it with the bacon drippings and veggies.
9. Add in the flour and continue to stir until a thick roux is formed.
10. Whisk in the heavy cream, chicken stock, thyme sprigs and bay leaves. Add just about 1/4 C at a time
11. Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer.
12. Simmer for 20 minutes.
13. Stir in the clams and their remaining oil and the corn starch mixture
14. Simmer for another 10 minutes, stirring occasionally
15. Remove bay leaves and thyme sprigs before serving.
16. Top with the cooked bacon.
17. Serve with crackers or in Sourdough bread bowls.

 

 

 

This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added.

Fish or beef are usually NOT used because fish is on the ground, and four legs of cow are on the ground. The goal of the rikishi is to remain on two legs, like a chicken.

Ingredients

• Daikon radish (bite sized pieces)
• Potatoes (bite sized pieces)
• 2 C chicken stock
• 4 C water
• Seared chicken
• Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage
• Soy
• Sake

Notes about cutting

• Use scoring zester to create vertical strips on carrot before cutting into thin slices
• Cut shallow X on Shitake mushrooms and put into stew whole
• Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible

Step b Step

1. Bring stock and water to a boil
2. Put Daikon, potatoes and carrot in to start simmering
3. Sear chicken and shred or cut into bit sized pieces
4. Sear (or fry) small squares of your tofu
5. Mix all together and eat like a Sumo