Peonies

Is there any thing more beautiful then fresh pick peonies?

I nabbed these beauties at the Tribeca Green Market yesterday. When I brought them home, the buds were still tight. But within hours, the flowers burst open.

Elegant. Pouty. Feminine. My favorite flower in the world. Bar none.

Easter 2012

Even though it was technically not the Easter Bunny's Birthday, we still sang Happy Birthday to him anyway. Afterall, who doesn't like to blow out candles? Too fun.

The recipe for the lamb is here.

Easter (Chick Parade) Cake

Happy Easter Everyone!

New York City

2012 

Chicken Soup

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. 

Merry Christmas from The East End

The Crab Shack, Orient NY    Christmas Eve 2011

Best Wishes for a Merry Christmas

and a Happy, Healthy and Prosperous New Year