Tuesday, May 29, 2012
Tuesday, February 17, 2009
Soup for the soul, when in doubt..
Hello friends,
I have hesitated, and procrastinated in my bringing my next post up, then I realize, that the life you live while doing this is precisely the point. YOU don't know what I have been doing, or reading unless I tell you!
Well, I am saying that while getting charged and ready for the blog (font? background color, focus?), I have been reading Michael Pollans Omnivore's Dilema, which sent me right off track. If you want to join a bookclub meeting about this, then write to me here):
I got a little weird about what I was buying and eating, and got a little overwhelmed about things to buy and put in my mouth, and then what I would advise to you. I realize I am a bit premature in that, so I am getting back to basics. I made soup on Sunday.
It rained just enough to make it so perfect... I had most of the ingredient's in the house, save for a lovely bread to eat it with. I like a day that I am going to work on a project, or in the yard, and the smells from the kitchen keep building while I work on something else. Stopping occasionally to have a hand in building the pot bigger by layers, to delicious end.
The soup on Sunday was fabulous, and rooted in all that I believe about making something out of what you find or have (from a good source?), so hear goes:
Here are my ruminations on an Italian Country Sunday...
Rustic Chard, White Bean and Chicken Soup:
1 generous ounce proscuittio, chopped finely (I find ends and pieces at the stores i the deli..)
3 tbsp good olive oil, not extra-virgin; (do not waste your money...)
1 small yellow or white onion, chopped reasonably finely
4 cloves of garlic, peeled. divided. (2 sliced, 2 smashed and chopped * )
2 smallish live carrots, scraped, cut into smallish pieces (1/2' inch?)
2 large celery branches, with leaves, strings removed, chopped with leaves.
2 tbsp, fresh herbs like oregano, thyme, parsley, rosemary, at least 2...
1 lb. chicken breasts(about 2, bone in)
4 cups water, or 2 of chicken stock and 2 water
2 tomatoes, not too palid, chopped whole, or 1 14 oz. can tomatoes, prefferably San Marzo.
1 parmesan rind, from the fridge or freezer. Don't leave this out if you have or can make one. Cut away from a good parm wedge if you have to. Really!
1/2 bunch of chard, red or mixed color. Cut out the stems in a 'V' from the leaves, chop those stems, then roll and chop the leaves seperately. reserve for a bit.
For the soup, begin by sauteeing the proscuittio in a large deep pot with a heavy bottom. 4-6 quarts. better too big than small, and wider at the top than narrow. We are not making stock, only an hour or so on the stove, but heavy is better than not.
Put in the prosciutto, and 1/2 the olive oil, plus after a few stirs, the onion, carrot, celery and finally, after a a steam and stir of a couple minutes to soften, add the chopped garlic. give it a couple minutes to become fragrant over medium heat, then add the chicken breasts , skin side down and about 1/3 the chopped herbs.
Let it all mish-mash, cook, and begin to be fragrant. stir as needed to not let anything really brown, but to make it smell and get savory on you. Turn the chicken breasts at least once so their other side gets some heat and love from the goodness in the pot so far.
Add the stock, water if used to dilute or substitute ( it is really fine to make with water!, you just need a little more salt and pepper...), and the tomatoes. Add the parmesan rind. Add the chard stems, but not the shredded leaves yet.
Turn it down to a low flame where there is the barest simmer. cover. Wait about 20 minutes.
Then, take out the chicken to a plate, and cover it loosely. You will work with this in a bit after it rests and cools down. takes a breather as it were..
Add to the broth the chard chopped stems, and stir. Take the cover off the pot, add another 1/3 of the herbs, and the can of rinsed white beans. Let simmer low for 20 minutes while the breasts rest.
While the simmering is happening, after about 15 minutes or so,
take the skin off the breasts (feed this and any flotsum to your cat/dog), pull the meat, and chop in 1/2 inch chunks.
When the chard starts to soften, add the chicken, and the rest of the herbs. check for S&P; maybe 1/3 tsp each? add more as needed, maybe some basil or parsley if you have it around?
Turn it off, and wait 1/2 an hour. I know, too much time for soup, but time is what makes deliciousness;
Come back, taste, and adjust.
Serve with bread, apple or grapes, cheese, and love. Yeah!
I have hesitated, and procrastinated in my bringing my next post up, then I realize, that the life you live while doing this is precisely the point. YOU don't know what I have been doing, or reading unless I tell you!
Well, I am saying that while getting charged and ready for the blog (font? background color, focus?), I have been reading Michael Pollans Omnivore's Dilema, which sent me right off track. If you want to join a bookclub meeting about this, then write to me here):
I got a little weird about what I was buying and eating, and got a little overwhelmed about things to buy and put in my mouth, and then what I would advise to you. I realize I am a bit premature in that, so I am getting back to basics. I made soup on Sunday.
It rained just enough to make it so perfect... I had most of the ingredient's in the house, save for a lovely bread to eat it with. I like a day that I am going to work on a project, or in the yard, and the smells from the kitchen keep building while I work on something else. Stopping occasionally to have a hand in building the pot bigger by layers, to delicious end.
The soup on Sunday was fabulous, and rooted in all that I believe about making something out of what you find or have (from a good source?), so hear goes:
Here are my ruminations on an Italian Country Sunday...
Rustic Chard, White Bean and Chicken Soup:
1 generous ounce proscuittio, chopped finely (I find ends and pieces at the stores i the deli..)
3 tbsp good olive oil, not extra-virgin; (do not waste your money...)
1 small yellow or white onion, chopped reasonably finely
4 cloves of garlic, peeled. divided. (2 sliced, 2 smashed and chopped * )
2 smallish live carrots, scraped, cut into smallish pieces (1/2' inch?)
2 large celery branches, with leaves, strings removed, chopped with leaves.
2 tbsp, fresh herbs like oregano, thyme, parsley, rosemary, at least 2...
1 lb. chicken breasts(about 2, bone in)
4 cups water, or 2 of chicken stock and 2 water
2 tomatoes, not too palid, chopped whole, or 1 14 oz. can tomatoes, prefferably San Marzo.
1 parmesan rind, from the fridge or freezer. Don't leave this out if you have or can make one. Cut away from a good parm wedge if you have to. Really!
1/2 bunch of chard, red or mixed color. Cut out the stems in a 'V' from the leaves, chop those stems, then roll and chop the leaves seperately. reserve for a bit.
For the soup, begin by sauteeing the proscuittio in a large deep pot with a heavy bottom. 4-6 quarts. better too big than small, and wider at the top than narrow. We are not making stock, only an hour or so on the stove, but heavy is better than not.
Put in the prosciutto, and 1/2 the olive oil, plus after a few stirs, the onion, carrot, celery and finally, after a a steam and stir of a couple minutes to soften, add the chopped garlic. give it a couple minutes to become fragrant over medium heat, then add the chicken breasts , skin side down and about 1/3 the chopped herbs.
Let it all mish-mash, cook, and begin to be fragrant. stir as needed to not let anything really brown, but to make it smell and get savory on you. Turn the chicken breasts at least once so their other side gets some heat and love from the goodness in the pot so far.
Add the stock, water if used to dilute or substitute ( it is really fine to make with water!, you just need a little more salt and pepper...), and the tomatoes. Add the parmesan rind. Add the chard stems, but not the shredded leaves yet.
Turn it down to a low flame where there is the barest simmer. cover. Wait about 20 minutes.
Then, take out the chicken to a plate, and cover it loosely. You will work with this in a bit after it rests and cools down. takes a breather as it were..
Add to the broth the chard chopped stems, and stir. Take the cover off the pot, add another 1/3 of the herbs, and the can of rinsed white beans. Let simmer low for 20 minutes while the breasts rest.
While the simmering is happening, after about 15 minutes or so,
take the skin off the breasts (feed this and any flotsum to your cat/dog), pull the meat, and chop in 1/2 inch chunks.
When the chard starts to soften, add the chicken, and the rest of the herbs. check for S&P; maybe 1/3 tsp each? add more as needed, maybe some basil or parsley if you have it around?
Turn it off, and wait 1/2 an hour. I know, too much time for soup, but time is what makes deliciousness;
Come back, taste, and adjust.
Serve with bread, apple or grapes, cheese, and love. Yeah!
Tuesday, January 27, 2009
This Blog is in Honor of the memory of Jeanne Butler
This Blog is forever dedicated to my mother, Jeanne Butler, who gave me all the freedom I wanted to explore in the kitchen, when it became apparent from a very early age that was my bent and there was probably no stopping me! A wise women she was that she saw, and guided - mostly by example.
She who let me ask too many questions, try things well beyond my years in terms of challenging recipes, and generally, by her adventerous and creative example, led me into the world of cooking and wonderful food.
Along with my father Phil, she also taught me what it meant to share that experience with others, and that the table was a place of conversation, conviviality and learning. For memories made and treasured down through time. Where friendships are cemented, and ideas born over a meal and wine. I thank my parents for that gift.
I will never forget when the memories of that journey started for she and I - this is the image and memory forever ingrained; I was only 7.
My mom, who when I begged sick (sick with need to cook..) let me stay home from school. She didn't know I was faking, or didn't let on. But, she found me mid-day on return from her job at the drs. office to check on me. I in my flannel pj's, barely reaching the kitchen counter, and covered in flour...triumphant, as I done it - I made biscuits! Just the day before I had, trembling, checked my first cookbook out of the school library and couldn't seem to wait. But I didn't know how to turn on the oven...she had come home just in time.
She sent me to bed, myself very embarassed and sure I was in deep trouble.
Mom cleaned up, and brought me a biscuit with my chicken noodle soup in a bit. It was our conspiracy why I was home, and she understood my desire to learn, and told me never again to skip school for such things. She would help and show me.
This continued all of my growing up years. Way past when I was 14, and started my first catering company - her idea, mine both? I don't remember clearly anymore. But, by then I had a subscription to Bon Appetit, and had made a stuffed leg of lamb in puff pastry for Easter. She must have been fearless to allow such things to happen.
In those heady days of puberty and absolute surety of why I was on this earth - to cook for those I loved! Those that loved each other! Those that did not know it yet, but should love food and all such things! My Mom Jeanne was at my side. Of course, we had our moments, I was 14, and surely a handful..
She actually let me borrow her good dishes, and advised me on complicated things to make for the church youth group seniors, who hired me for 'date dinner parties'. She drove me around with the car full of prepped food and her lovely china with towels between and helped me finish, serve and clear so I could live my dream.
One of my last memories of her before she passed on when her eyes were clear, just a couple days before she left us, and that day, I brought her some loveley curried cream-of-carrot soup from the kitchen at Gretchen's of Course, where I worked as a chef at the time. I was 20. She was in hospital at Swedish, and we were just down the hill at the old Doctors Hospital which was Gretchen's central kitchen then. I was in college, and had a crazy catering and school schedule, but would try to stop by her hospital room on the way to work or to an outservice catering event to bring her real food, delicious food that would whet her appetite and nourish her. The nurses always looked approvingly and the other way, as it was against the rules.
My mom passed away on December 13th, 1983. She is forever remembered in my mind as a lovely woman in her early 40's, breaktakingly beautiful even as she was so very ill with cancer. sometime soon, I will write of our last thanksgiving at the house they had in Edmonds, WA, during the crazy Thanksgiving windstorm when the power went out, and all bloated and ill, she and I crafted an amazing meal and cooked it with the power out. But, that is for another day.
There are other women of talent, creativity, and life-force who have gifted me so much when I was young that I must also credit on the first day of this beginning effort.
I will write more soon about my stepmom, Sybil Stanton Butler, who gave me much to emulate as a chef, hostess and the most elegant fun helpmeet to my father for the last 20+ years. They travelled the world together, and built a legacy that is alive today in laughter and appreciation, and many amazing memories in the minds and hearts of family and friends the world over. Sybil just passed tragically on April 30th, 2008 after a short courageous battle with Overian cancer. She is sorely missed by her family and friends still but her legacy lives on and on. Thank you Sybil.
The third great lady who has brought me here, my third early and life-long inspirer - the late Gretchen Mathers, of Gretchen's of Course fame (and much other) who was my boss from 19 to 24 off and on again,and later again in lunches and letters. She who mentored me, gave me unprecedented chances in a proffessional kitchen as she saw something there, in me. And, of course, Gretchen had had breast cancer too, like my mom. She alwasy asked after Jeanne Butler, and somehow got where I was coming from, and where I was going. Gretchen's kitchens were full of people like me, and it was a heady time in the hayday of her empire. Again, more soon on the Great Ms. Mathers!
For tonight - thanks mom, for all you were, and the legacy you have left me. To my circle of three, but especially Jeanne Butler. You taught me to talk, cook and find my way in food and all that surrounds the table and the goodness of the shared table.
May I continue to make it come true. Mom - you are here with me in every dish I make, every table I set. To this day, you are incredibly, amazingly missed. I love you, and thank you for all you taught me, and the great lady and mom you were.
She who let me ask too many questions, try things well beyond my years in terms of challenging recipes, and generally, by her adventerous and creative example, led me into the world of cooking and wonderful food.
Along with my father Phil, she also taught me what it meant to share that experience with others, and that the table was a place of conversation, conviviality and learning. For memories made and treasured down through time. Where friendships are cemented, and ideas born over a meal and wine. I thank my parents for that gift.
I will never forget when the memories of that journey started for she and I - this is the image and memory forever ingrained; I was only 7.
My mom, who when I begged sick (sick with need to cook..) let me stay home from school. She didn't know I was faking, or didn't let on. But, she found me mid-day on return from her job at the drs. office to check on me. I in my flannel pj's, barely reaching the kitchen counter, and covered in flour...triumphant, as I done it - I made biscuits! Just the day before I had, trembling, checked my first cookbook out of the school library and couldn't seem to wait. But I didn't know how to turn on the oven...she had come home just in time.
She sent me to bed, myself very embarassed and sure I was in deep trouble.
Mom cleaned up, and brought me a biscuit with my chicken noodle soup in a bit. It was our conspiracy why I was home, and she understood my desire to learn, and told me never again to skip school for such things. She would help and show me.
This continued all of my growing up years. Way past when I was 14, and started my first catering company - her idea, mine both? I don't remember clearly anymore. But, by then I had a subscription to Bon Appetit, and had made a stuffed leg of lamb in puff pastry for Easter. She must have been fearless to allow such things to happen.
In those heady days of puberty and absolute surety of why I was on this earth - to cook for those I loved! Those that loved each other! Those that did not know it yet, but should love food and all such things! My Mom Jeanne was at my side. Of course, we had our moments, I was 14, and surely a handful..
She actually let me borrow her good dishes, and advised me on complicated things to make for the church youth group seniors, who hired me for 'date dinner parties'. She drove me around with the car full of prepped food and her lovely china with towels between and helped me finish, serve and clear so I could live my dream.
One of my last memories of her before she passed on when her eyes were clear, just a couple days before she left us, and that day, I brought her some loveley curried cream-of-carrot soup from the kitchen at Gretchen's of Course, where I worked as a chef at the time. I was 20. She was in hospital at Swedish, and we were just down the hill at the old Doctors Hospital which was Gretchen's central kitchen then. I was in college, and had a crazy catering and school schedule, but would try to stop by her hospital room on the way to work or to an outservice catering event to bring her real food, delicious food that would whet her appetite and nourish her. The nurses always looked approvingly and the other way, as it was against the rules.
My mom passed away on December 13th, 1983. She is forever remembered in my mind as a lovely woman in her early 40's, breaktakingly beautiful even as she was so very ill with cancer. sometime soon, I will write of our last thanksgiving at the house they had in Edmonds, WA, during the crazy Thanksgiving windstorm when the power went out, and all bloated and ill, she and I crafted an amazing meal and cooked it with the power out. But, that is for another day.
There are other women of talent, creativity, and life-force who have gifted me so much when I was young that I must also credit on the first day of this beginning effort.
I will write more soon about my stepmom, Sybil Stanton Butler, who gave me much to emulate as a chef, hostess and the most elegant fun helpmeet to my father for the last 20+ years. They travelled the world together, and built a legacy that is alive today in laughter and appreciation, and many amazing memories in the minds and hearts of family and friends the world over. Sybil just passed tragically on April 30th, 2008 after a short courageous battle with Overian cancer. She is sorely missed by her family and friends still but her legacy lives on and on. Thank you Sybil.
The third great lady who has brought me here, my third early and life-long inspirer - the late Gretchen Mathers, of Gretchen's of Course fame (and much other) who was my boss from 19 to 24 off and on again,and later again in lunches and letters. She who mentored me, gave me unprecedented chances in a proffessional kitchen as she saw something there, in me. And, of course, Gretchen had had breast cancer too, like my mom. She alwasy asked after Jeanne Butler, and somehow got where I was coming from, and where I was going. Gretchen's kitchens were full of people like me, and it was a heady time in the hayday of her empire. Again, more soon on the Great Ms. Mathers!
For tonight - thanks mom, for all you were, and the legacy you have left me. To my circle of three, but especially Jeanne Butler. You taught me to talk, cook and find my way in food and all that surrounds the table and the goodness of the shared table.
May I continue to make it come true. Mom - you are here with me in every dish I make, every table I set. To this day, you are incredibly, amazingly missed. I love you, and thank you for all you taught me, and the great lady and mom you were.
Well,
Today is the inaspicious beggining, of what I hope will become auspicious! Today is January 27th, 2009. Today is the day I begin the blog I promised myself last year I would begin...
Here is to truly getting on with the business of following my heart and dreams. Food, art, connecting with treasured friends through ideas that are dear to my heart.
Sharing.
Sharing too with friends not-yet-met. That is a great anticipation. May I be always delighted by this task my heart has set before me, and my soul is following into the future.
Delicious!
Today is the inaspicious beggining, of what I hope will become auspicious! Today is January 27th, 2009. Today is the day I begin the blog I promised myself last year I would begin...
Here is to truly getting on with the business of following my heart and dreams. Food, art, connecting with treasured friends through ideas that are dear to my heart.
Sharing.
Sharing too with friends not-yet-met. That is a great anticipation. May I be always delighted by this task my heart has set before me, and my soul is following into the future.
Delicious!
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