Archive for ‘Parsley’

December 11, 2012

Simple and Heartfelt | Matzo Ball Soup

Matzo Ball SoupSometimes, you just want soup. When it’s rainy (no snow?) and cold and dreary and grey, you need something that says, “Bubbala, where are your mittens?”

This fantastic soup is something that anyone can make, with the most simple of ingredients.  And it’s pretty much the single most biggest bang for your buck kind of thing you can make.  People love it.  It’s funny like that.  Because you say to yourself, “Really?  This is that good?”

But it is.  You might even get a bit greedy for the leftovers.  But then, you won’t, because you know better and because this is wonderful to share.  Because the leftovers are even better.  And this, in the season of giving is a wonderful thing to give: warming, comforting and 98% love by volume.

This particular recipe/method uses every possible bit of the soup, even the fat that you skim off the top of the stock.  Because thrift is what takes this soup from ho hum to oh nom.  Yeah, I went there.

Matzo Ball Soup, Serves two for dinner, plus five for leftover lunch, so, yeah. Lots.

For the stock

1 split chicken breast, bone in, skin on

2 chicken thighs, bone in, skin on

2 chicken drumsticks, bone in, skin on

2 carrots, quartered

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March 10, 2012

Quick Deliciousness | Walnut Aillade

ImageThis is the most marvelous thing to put on top of pasta, fish, crispy duck breasts, wild rice.  Oh goodness.  It’s good on anything.  I’m planning on putting it on top of some eggs and cream cheese and bagels from The Bagel Tree tomorrow morning.

It is many times like this that I feel very much like Nigella Lawson in the final few shots of her television program, greedily going through the fridge, late at night, slathering spicy spreads on whatever it is that she cooked that day.  But you know, the woman really knows how to cobble together a bite.

And I do, too, if I do say so myself.

This little spread will work wonderfully on lots of things.  And it comes together with just a few ingredients and a fast whiz in the food processor.  Moments, really.

Walnut Aillade, makes enough to sauce a dinner for three or four, plus a bit for late night slathering of snacks

1/2 c walnuts

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