Tag Archives: soul food

Cottage Pie with Root Vegetables

28 Aug

In exactly 44 days, my mom will land at Los Angeles Int’l airport. It’s an event the Farklepants’ household is already mentally preparing for, if nothing else, than to cross off the days on our kitchen calendar to see precisely how much more time we have left to bring the cleanliness & organization of our apartment up to military Cecilia’s standards.

It’s no easy feat. My mother, bless her heart, is a densely woven tapestry of arduous self-imposed rules & regulations, enforced daily by a deep, unrelenting desire for order & control. Flying by the seat of your pants, which is pretty much the mantra in our house, is something my elderly mom has a hard time coping with. She unwittingly, and with the best of intentions, attempts to smash & stuff our souls into her daily mold of how things ought to be, and at times this collides with the chaotic habits of my free-thinking creative family. She also takes planning and organization to uncharted heights. You know, the kind of heights Martha Stewart can only dream of reaching with her hand-carved & antiquated Scandinavian pinewood ladder.
On the other hand, underneath that regimented ice cap of self-imposed order and control, hides the woman that walks into a grocery store in Spain and buys a box of cat food by pointing her index finger into her wide-open gaping mouth and speaking the words ‘meow meow’. The same woman who has mastered the art of overly dramatic Japanese Kabuki-style facial expressions to anything that she finds a) odd, b) inappropriate, c) silly or d) all of the above (*)… It sometimes brings me to the brink of embarrassment, evoking a sheepish smile and a spontaneous “I’m sorry, she’s not from around here” response.
(*) Per example, she once addressed an unassuming diner waitress with a Maori battle cry when the poor woman came around to kindly refill her beverage and caught my mother off-guard. You see, Cecilia doesn’t believe in wasting any food or drink (and isn’t that a good Christian virtue?!), so even though she is full, her own set of imaginary rules mandates that she MUST finish whatever is presented to her. Also… she did NOT want any ice in her drink!!!!

This year, since our apartment is at full capacity and my mom fully expects me to lodge her in my house regardless of that fact, I tapped into my professional travel network & award points and was able to conjure free lodging for an epic 7-day road trip through the Southwest USA. It’s an adventure we’re both excited for, if it weren’t for my car having trouble with its right front wheel all of a sudden. We don’t even have enough money to make it through the month at times, let alone that I’m now having to face a dreaded trip to the mechanic, so he can take a look at it and tell me it’ll be $637.41 or so to fix it… Hurray! Let me write you a check. Right. This. Minute. I’m not sure what I’m going to do. I guess God will take care of that predicament in due time. Note to self: have faith.

If our financial situation was a person, it would probably be a circus freak. Maybe even the Elephant Man. Or Quasimodo. I picture this is what mom went through as well as a single parent with a delinquent ex-husband. I pretty much spend my entire days worrying in anxiety biting every penny in half, whilst scouring Pinterest in search of hearty rib-sticking meals that cost mere pennies. Our protein-plan exists out of chicken & kielbasa, and the occasional ground beef. We haven’t had ribs or a juicy roast in a good long while, and steak & fish have vanished off of our menu entirely due to their price tag. The thought of Thanksgiving & Christmas dinner currently gives me the willies. Pray that by then, we’ll be blessed by the hand of the forces that may.

Mom cooked a lot of ground beef recipes, and I do too. One of my beloved cheap(er) dinners is ‘Cottage Pie’. It’s flavorful, hearty and it feeds my family of 3 hungry men + yours truly for pennies on the dollar. To add bulk, I use a gaggle of root vegetables that caramelize slowly, which gives the whole dish another depth of flavor that I find very tasty. The recipe below fills my large 15’ Lodge cast iron pan + a smaller oven dish, and it typically feeds us twice.

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COTTAGE PIE WITH ROOT VEGETABLES
(a la Hungry Belgian)
For the beef mixture:
3 lbs of ground beef, at least 15% fat
1 onion, diced
2 rutabagas (or 2 small), diced
3 carrots, diced
2 parsnips, diced
1 celery root, diced
3-4 ribs of celery, diced
4 cloves of garlic, minced
1 6oz can of tomato paste
A handful of thyme & rosemary tied together in a bundle
A few dashes of ‘kitchen bouquet’ browning liquid or Worcestershire sauce
3 Tbsp of flour
1 16oz bottle of Stout beer or a dark beer of your liking
Salt & pepper to taste

I use a Dutch oven to cook the filling, but you can use any heavy large pan. Start by dicing the vegetables into even dice so they all cook at the more or less the same speed. Mince the garlic and have everything ready to go.

Start by heating up your pan over medium-high heat. When hot, add the ground beef and a few dashes of browning liquid, and crumble while browning. When it’s all browned, take it out of your pan and set aside. Drain some of the fat, but leave some so we can caramelize the vegetables in it.
Turn the heat down to medium-low, add all of your diced vegetables (excl. garlic) and let them slowly caramelize a bit for 30 min or so, stirring regularly to achieve an even browning.

When vegetables are browned, add beef back to the pan and turn heat to medium-high. Add tomato paste and brown the tomato paste with the vegetables & beef for 2-3 minutes. Then sprinkle a few tablespoons of flour over the lot, and brown another 1-2 minutes. Your pan will be cruddy on the bottom, but don’t worry, this crud adds a ton of flavor!
When mixture appears well browned, after 3-4 minutes, add beer and scrape all of the tasty bits off of the bottom of your pan over medium-high heat. Add minced garlic, rosemary & thyme bundle, then add salt & pepper to taste. Turn heat to medium, and let the mixture reduce & thicken for another 20-30 minutes. If too thick, add some water or beef broth. If too thin, keep simmering and I promise it will reduce further. When it’s done, take rosemary/thyme bundle out of the pan and allow the mixture to cool a bit.

For the cheddar mashed potatoes topping:
5 lbs of Yukon gold potatoes
4-6 Tbsp of butter
Approx 1-1.5 cups of milk
1 cup of grated white cheddar
1 tsp of grated horseradish (not horseradish sauce!) (completely optional)

Peel, cube & boil potatoes until soft. While the potatoes are cooking, warm the milk & butter in the microwave until melted & combined. Add salt & pepper to milk mixture, per your preference.
When potatoes are soft, drain them and mash them as usual. They will be lumpy, which is what I like best. Add warmed milk mixture to mashed potatoes a little a time, until you achieve a soft but form mash and the milk mixture is well-incorporated. You may have to use a bit more or less.
Add grated cheddar & horseradish (if using), and fold until blended. Your potato mash should be firm and not too soft.

Butter or grease your oven dish(es) and spread all of the beef mixture on the bottom(s). Top the beef with the mashed potatoes to fully cover the beef layer. My personal cottage pie math is, is that I like to have 2/3 beef mixture and 1/3 potatoes on top. You can do half/half, it’s whatever you prefer, really. With a fork, make a few lines or crimps in the potato layer, so that when it brow in the oven, you’ll get crispy edges on those ridges. Alternatively, you can also pipe your mashed potatoes on top of the beef mixture ‘duchesse’-style.

Bake in a 375F oven for approx. 30-45 min until the edges of the potatoes are well browned. Serve hot, with a pint of Guinness and an Irish joke or two.

Bon appetit!

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Picadillo Cubano

22 Aug

I’ll come right out and say that I knew very little about ethnic food whilst growing up in my small, rural neck of the woods. My mom would sometimes experiment with ethnic food, such as that time she prepared ‘babotee’. OMG!. Babotee!. I think my brother & I are still mentally scarred from that one. Funny enough, I have no memory whatsoever of having eaten anything exotic after the babotee disaster, so I’m thinking that that African devil even struck a nerve with mom. We didn’t have much money and food was never wasted, and that was both a promise as well as curse since you knew that when something didn’t turn out quite well, we’d still be eating it! Babotee was right up there with canned bananas.

Anyway, my first ‘real’ exposure to exotic cuisine was when I went to the ‘Polé Polé Festival’ in Gent (Belgium) with a few friends and enjoyed my first Mojito and roast pork. One of the things I probably miss most from Belgium, are the sultry Summer music festivals and their colorful posters that were haphazardly tacked on wooden telephone poles & announcement boards across town. The featured bands usually hailed from Northern Africa, Central & Latin America and flamenco heartbeats like Spain & Portugal. The band names alone were enough to lure us out of our rural shell: Radio Tarifa, Youssou n’Dour, Ojos de Brujo, Cesaria Evora… The sound of African drums and the exotic smells that wafted over the concert meadow, took us far away from the sugar beet fields & farms surrounding our houses. And when the heat became too much for the atmosphere and the torrential downpour of a typical Belgian thunderstorm came rolling in, we’d all huddle in the festival tents and it felt like a tropical vacation. It’s precisely there, in that oppressive hot tent, that my love for global music and world cuisine was born. My friend also found love for Ntibanoboka from Burundi there… but we shall say no more.

African, Caribbean & Latin cuisines are the type of culinary exploration that I haven’t really ventured into yet. I can follow a recipe, of course, but it’s not like I can add a little bit of this & a little bit of that and come up trumps. I have little to no understanding of flavor combinations in exotic cooking, yet I love mostly all ethnic food that I’ve eaten at small family-owned hole-in-the-wall type eateries as well as fancy restaurants. Now that our finances are seriously strapped and firmly rooted in the chicken & ground beef realm of things, I miss going to our favorite restaurants. Havana Mania in Inglewood, CA is no exception. I love that Cuban place. Not only do they serve the meanest mojito’s there, but the owner usually welcomes us with a broad smile and open arms, as though we’re his long lost relatives finally returning home. And it doesn’t matter if we haven’t been there for months, he still greets us like we were there just yesterday. I like that kind of gregariousness.

Yesterday, I figured I’d try my own hand at Cuban cuisine. I still had 2 lbs of ground beef in the fridge, and I remembered eating a beef dish at one time called ‘Picadillo Cubano’. It’s a delectable concoction of ground beef that is slowly braised in white wine, with capers, olives & raisins. It’s usually served over white rice, with black beans and fried plantains on the side, but it turns out it’s also often used as a filling for empanadas. Some add potatoes to it, other don’t and it seems to be the topic of many debates about authenticity. Personally, I think it’s one of those dishes that has local flair and varies depending on whom you ask… Either way, it’s seriously delicious and we cleaned off our plates in record time. As an added bonus to the fantastic flavor, it’s very budget-friendly and a breeze to make. Gloria Estefan’s nana was right on the money with this one.

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PICADILLO CUBANO
(as per Gloria Estefan’s nana)
– Approx. 2lbs of ground beef, the fatty kind (any ground beef with at least 15% fat)
– 1 medium-large onion, finely diced
1 large green bell pepper, finely diced
3-4 cloves of garlic, minced
1 tsp of cumin
1 tsp of ground dry oregano
1 8oz can of tomato sauce
1 ½ cups of dry white wine
2 bay leaves
2 Tbsp of capers (optional)
½ cup of ketchup
½ cup of raisins
½ cup of green pimiento-stuffed olives
Salt & pepper to taste
Olive oil for browning

In a large heavy pan with lid, brown the beef over medium-high heat until crumbled, stirring occasionally. Remove beef from pan and set aside, and drain all but 2Tbsp of the grease.

Add diced onions, bell pepper and minced garlic to the pan. Sauté over medium heat until onions turn translucent, stirring frequently. Sprinkle oregano & cumin over the vegetables, and give it a quick stir for another minute or so. Then add reserved beef and all of the remaining ingredients to the pan.

Cover the pan and allow beef mixture to simmer for 30-40 min, removing the lid for the last 5-10 min.

Serve beef stew over rice, alongside black beans and fried plantains for a true Cuban experience.
This dish goes great with a mojito, or two…

Drunken Chicken

17 Apr

Good heavens. I’ve been working like a Peruvian mountain mule lately. Between my two jobs, the regular domestic wizardry household tasks and random chores, It’s surprising I even find time to use the loo. Let alone, cook a meal. As a matter of public confession, the Farklepants’ have pretty much been living off of pasta easy, one-pot meals lately.

A week ago, during a haggard grocery-store run on my way home, I had the brilliant idea to turn a 2-hour beer-braised beef stew into a 45-min hearty chicken stew. Wait. Before you pull that slow-cooker card, I confess that I have one. A very fancy one, as a matter of fact, courtesy of Cecilia… mother and personal whip hand extraordinaire. The thing is, even with a crockpot, you need to plan ahead and in order to plan ahead, you need time. Time to think about what to make. And there we have it: time + thinking about what to cook 24-hours prior to dinner, are a luxury commodity in my world lately. As a matter of fact, with rising at 05:00A and working a full day, I generally stop thinking after 08:00P altogether. On that note, am I alone in thinking that pajamas are perfectly acceptable attire at 04:30P? Anyone?

But we digress… As I was wandering aimlessly in my local ‘Vons’, I smelled beef stew. It was kind of a dreary, uninspiring evening and when that beefy aroma hit my nostrils, I wanted it. Like a blood hound, I sniffed my way through aisle 5, 6 and 7, before halting at the header of aisle 8, where the lovely Bernice with her Southern Texas drawl was stirring a pot of beef chili. Her well-manicured hands resting casually on a neatly stacked pyramid of cans, she beckoned me with her bright Fixodent smile and said “Try some, sweetie”. I’ll admit that it was hard to resist the call of her rhinestone embellished sweater-vest, but canned chili wasn’t going to cut it. Not even in my stupor of post-workday tiredness. Sorry Bernice.

Still obsessing over the idea of a hearty meal, I finally grabbed the usual beef stew stuff and figured chicken takes way less time than beef, and I ran with it. I thought to myself ‘how bad can it be?’, and clutched a six-pack of Newcastle ale on my way to the cash register. It was going on 07:00P and I just didn’t care anymore. Really. I tell you, this stew turned out to be rib-sticking delicious and very quick to make… It has all the traditional flavors of a regular beef stew, but takes 1/3 of the time. And with chicken being more budget-friendly, you have yourself a hearty dish of deliciousness for pennies on the dollar.

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DRUNKEN CHICKEN
(a Hungry Belgian creation)
– 10-12 boneless, skinless chicken thighs
– 1 large yellow onion, diced
– 2-3 large carrots, sliced
– 2-3 stalks of celery, diced
– 3-4 cloves of garlic, crushed or minced
– 1 6oz can of tomato paste
– 6-8 slices of thick cut bacon, sliced in strips
– 16oz of button mushrooms, halved (if small enough, you can leave them whole)
– 2 lbs of Yukon Gold potatoes, cubed in 1-inch thick pieces
– 2-3 cups of chicken stock
– 12-16 oz of brown ale/beer (I used 1.5 bottles Newcastle… and drank the other half)
– 4 Tbsp of fresh thyme, chopped
– 2 Tbsp of fresh rosemary, finely chopped
– 3 bay leaves
– salt & pepper to taste
– flour, to coat & brown the chicken
– olive oil, to sauté vegetables and chicken

Dice onion & celery in a approx. equal size dice, slice carrots in discs. Chop fresh herbs and set aside. Crush garlic and set aside.

In a large Dutch oven or heavy pot, without added oil or butter, sauté bacon over medium-high heat until crisp but not blackened. Set aside and drain all but 2 Tbsp of bacon fat from the pot.

Rinse & pat chicken dry. Season with salt & pepper on all sides. Coat dry chicken thighs in flour and brown over medium-high heat on all sides in the reserved bacon fat. Set aside.

In same pot, add a bit of olive oil to the crusty bacon grease and sauté garlic, carrots, celery & onions over medium-high heat until beginning to soften. Add in tomato paste and cook for another 1-2 min over medium heat. The bottom of the pot will be quite crusty by now. Add a hefty splash of beer to the pan, and scrape all the flavorful bits off of the bottom. Adding more beer, if needed.

Add reserved chicken & potatoes into pot, stir and cover with remaining beer and chicken stock. Add half of the fresh herbs and all bay leaves, and simmer uncovered over medium-low heat for approx. 30 minutes. If liquid gets low, add a bit more chicken stock or water. After 30 min, add in reserved bacon and mushrooms, and cook another 15-20 min until mushrooms are cooked thru and chicken is fork-tender. Season with more salt & pepper, if needed.

Discard bay leaves, sprinkle remaining herbs over the top and serve with crusty country bread.

Cajun Pumpkin Soup

11 Aug

Fall is by far my favorite Season. There’s several things I like about Fall, but the biggest charm for me is that all vegetables that remind me of a stormy day in Belgium are in season: parsnips, pumpkins, rutabagas, turnips… And, you get to spice everything warmly because ‘t is the season. Sadly, Southern California has only two seasons. The difference between the two being that in Fall & Winter you may need to take a sweater with you, you know, for when the sun sets… what with temperatures dropping below 65F and all.

Every October, when the last residual heat of September slowly ebbs away, I’m excited to start feeling the crisp chill in the beach air and occasionally hear the sound of rain pounding my apartment’s roof. I confess that I didn’t like rain when I lived in Belgium. Rainy days would turn into soggy weeks, then into months, and eventually you’d start wondering if you should start building an ark and save yourself?! It’s only after several months of dry heat and blistering sun that I learned to appreciate a cool, wet day. Fall in Southern California is bliss. Day time temperatures remain a steady 60F-70F, and evenings get cool enough to cuddle with my beau and sip on spiced wine without risking a hot flash. An added bonus is that with 60F, we can still crack our windows open just a smidgen, and let the earthy smell of the damp beach sand & wet wooden boardwalk permeate our humble home.

It’s on these days that the soup below tastes fantastic. Decades ago, when my brother still lived in Amsterdam and mom & I would drive up for a weekend visit, he would frequently invite us for dinner at a restaurant called ‘The Louisiana Kitchen’, off of the Ceintuurbaan in the heart of the city. At the time, I was already thinking about relocating to the USA and eventually, my brother bought me the Cajun bistro’s cookbook as a parting gift. I’ve since adapted the recipe to my own preference, but the base recipe comes out of the book.

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CAJUN PUMPKIN SOUP
(Adapted from a recipe out of ‘The Louisiana Kitchen’ by Rob Van Berkum & Andre Numan)

– 8 cups of chicken broth
– 35 oz of cubed pumpkin
– 2.5 cups of good quality dry sherry
– 1.5 cups of heavy cream
– 3 large shallots, diced
– 3 ribs of celery, chopped
– 2 Tbsp of Cajun seasoning + more for the shrimp
– a pinch (or two) of cayenne pepper
– a cup of sliced or chopped mushrooms (any kind)
– 1 lbs of large scampi-size shrimp
– 5 slices of bacon, cooked & crumbled

Place a large soup pot on the stove over high heat. Add a splash of olive oil, and saute the chopped shallots & celery until translucent and starting to brown. Douse with sherry, and cook for a minute or so to burn off some of the alcohol. Add chicken broth and chopped pumpkin, and bring to a boil. Let simmer until pumpkin is soft and cooked through.

In the meantime, saute sliced mushrooms until browned and cooked through. Set aside.

Cook bacon, drain or pat dry and crumble. Set aside.
Shell & devein shrimp, toss in a bit of olive oil and grill in a 450F oven with a sprinkling of Cajun seasoning until done , approx 10 min.

When pumpkin is soft, blend the soup until smooth and velvety. Add cream, 2 Tbsp of Cajun seasoning, grilled shrimp, bacon and browned mushrooms and warm through in the soup. Season with salt & pepper, and add a pinch or two of cayenne pepper for a bit of heat.

Ladle in soup bowls, sprinkle with a bit of parsley and serve with corn bread.

Five Cheese Mac

27 Jul

One of the many fabulous dishes America welcomed with me when I first arrived here nearly 13 years ago, is a bubbly & cheesy mac straight out of a hot oven.

Sure, there are oven-baked cheesy noodle dishes in Belgium too, but they’re falling dramatically short from the cheesy, creamy deliciousness I’ve enjoyed on this side of the Atlantic. For starters, Belgian macaroni and cheese dishes lack flair and creativity, in my opinion. Almost as if nobody cared to explore the culinary possibilities of this American staple. Overall, I think American cuisine gets a bad wrap in Europe due to all the sub-par hamburger chains and cheap fast food joints that are being lobbied as a slice of ‘real’ American life. It’s entirely false, and I’ll come right out saying that I’ve enjoyed some amazing cooking & food here. So to whomever put mac ‘n cheese on the culinary map, I thank thee! (Oh, and a special thank you shout-out to Vermont extra-sharp white cheddar, Maine lobster, Alaskan king salmon, Georgia peach cobbler, Boston cream pie, Mississippi mud pie, California avocados, Texas BBQ, Missouri’s St. Louis style ribs, Hawaii’s macadamia nut crusted mahi mahi & pupus, New York cheesecake… Yeah, I rest my case).

Over the years, I’ve played around with many mac ‘n cheese recipes I found online, but I finally settled on my own creation below, which is more of a grown-up mac and has bit more depth of flavor. I hope you enjoy it as much as my family & I do.

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FIVE CHEESE MAC
(Adapted from a variety of recipes I found online)
For the cheese sauce:
– 1 quart of milk
– 1/2 cup of flour
– 8 Tbsp of good quality butter
– 1/4 cup of buffalo hot wing sauce (*)
– 6 oz of Brie, sliced with rind on
– 12 oz of Gruyere (or Swiss cheese), grated
– 6 oz of extra-sharp white cheddar, grated
– 6 oz of mild cheddar, grated
– 4oz of blue cheese, crumbled
(*) I shamelessly stole this idea from the Hard Rock Cafe in Hollywood! It gives the sauce a bit of a kick in the pants.

Make a simple bechamel sauce, by melting the butter in a pan and adding the flour. Cook for a minute until flour & butter are one, then add milk and stir until all lumps are gone. Bring to a simmer and stir until the sauce thickens. When thick, remove from heat and incorporate all cheeses into hot sauce. Add buffalo wing sauce and season with salt & pepper to your liking. Add a pinch of nutmeg.

For the mac ‘n cheese:
– 12 slices of thick cut bacon
– 1 cup of breadcrumbs or crushed corn flakes (I use corn fakes because they add a nice touch of sweetness)
– 2 Tbsp of melted butter
– 2 boxes of elbow macaroni or cavatapi, or another kind of small pasta noodle.
– 3 Tbsp of finely chopped fresh rosemary (optional)

Heat oven to 400F. Lay bacon slices out on a foil-lined baking sheet, bake in the hot oven for 15-20 minutes until browned and crisp. Set aside and let cool slightly until your are able to crumble the bacon by hand. Turn oven down to 350F.

In the meantime, bring large pot of water to a boil and cook pasta according to box instructions until “al dente”.

Drain cooked pasta and place in a large oven dish. Pour cheese sauce over it and crumble bacon all over the top. Fold sauce and bacon into the pasta, then sprinkle the top with the breadcrumbs or corn flakes and drizzle melted butter evenly over the top. Sprinkle top with chopped rosemary. Bake for 45min or so until it’s bubbly and the top layer has crisped.

So good!

Gentse Waterzooi (chicken stew from Ghent)

6 Jul

If chicken ‘n dumplings had a Belgian cousin, it would surely be “waterzooi”. While waterzooi doesn’t come with puffy buttermilk dumplings, it ranks just a high on the creamy comfort food scale. Once you sop a piece of crusty French bread in its yolky broth, you’ll understand why this dish became a National treasure.

Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes. As rivers and ponds became more polluted and fish populations diminished, chicken made its debut in this classic charmer.

Today, the city of Ghent reigns unchallenged in waterzooi-land. Located in the Northwest corner of Belgium and only a short drive away from the North Sea, Ghent has placed waterzooi on the culinary map. Hundreds of restaurants each boast their own variation of the dish, all vying for the attention of the oodles of tourists that roam this picturesque city in search of waterzooi.

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GENTSE WATERZOOI
(Adapted from a recipe by ‘Restaurant De Karmeliet’)

– 1 whole chicken, quartered
– 3 stalks of celery
– 1 leek
– 3 carrots
– 6 firm potatoes (like Yukon Gold)
– 1 bunch of parsley
– 2-3 sprigs of thyme, leaves only
– 2 eggs
– 1 cup of heavy whipping cream
– 6-8 cups of chicken stock
– 2 tbsp of butter
– salt & pepper, to taste

Heat chicken stock and add chicken, let simmer for approx. 20-30 min on a low-medium fire until the chicken is done. Set aside.

Cut celery, carrot and leek into very fine strips (‘julienne’). Dice potatoes into rough chunks.
Take a large enough pan so all the broth and chicken will eventually fit, and sauté the vegetables and the potatoes in 1-2 tbsp of butter over medium heat.

In the meantime, take chicken out of the stock and peel off the skin, discard the skin.

Add peeled chicken to the vegetables & potatoes. Sift the stock to eliminate any impurities the chicken left behind, and add to pot with chicken, vegetables and potatoes.

Add 2/3 of the cream into the pot, and simmer another 10-15 min. Season with salt & pepper, to your liking.

In a separate bowl, add remaining cream and 2 egg yolks. Whisk together and gently add a bit of the hot broth one spoon at a time. This is called ‘tempering’. Keep whisking as you introduce the broth, to make sure your egg mixture won’t scramble. Keep adding broth until you reach a warm temperature. When the egg mixture is warm, take pot off the stove and gently drizzle and stir the egg mixture in the pot.

Ladle in shallow soup bowls, and sprinkle chopped parsley & thyme leaves over the top. Make sure to serve some French bread on the side, as the broth will have you yearning for more!

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