My Grandmother's Chicken Soup

Chicken Soup always makes me feel better!1 Whole Chicken, cut up
2 Lbs Flanken style beef short ribs
1 large onion, sliced
1 cup carrots, peeled and sliced
1 1/2 cup parsnips (about 5), peeled and sliced
1/2 cup celery, diced
1 Tbs kosher salt, plus more to taste
1 cup dried lima beans
sachet filled with 1 Tbs Fresh dill, 1 Tbs fresh parsley, 1 tsp fresh sage, 1 tsp fresh thyme, 5 peppercorns, 5 whole cloves, 1 bay leaf)

Put all of the ingredients into a large Dutch oven.  Add just enough water to cover the chicken by 1/2 inch.  Bring to a simmer uncovered.  Skim the foam off the top of the soup.   Continue to simmer covered for about 1 1/2 hours until the lima beans are tender.  Taste and adjust salt and pepper.  Remove the satchel of herbs.  Serve with egg noodles and enjoy!

Recipe Notes: It's important not to add too much water.  This soup is even better the next day.  Refrigerate Soup--the fat will float to the top and solidify.  Once this happens, you can skim it off the top of the soup.  For more information see, "A Perfect Day For Chicken Soup."

Maple Cornbread

Golden Cornbread1 Cup Flour (4 1/4 oz)
1 Cup yellow cornmeal (4 3/4 oz)
1 Tbs baking powder (or 1 1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/2 tsp salt
1 cup milk
1/4 cup maple syrup
6 Tbs butter, melted
3 large eggs, beaten

Preheat the oven to 425 degrees.  Combine the flour, cornmeal, baking powder and salt.  In a separate bowl, combine the milk, maple syrup, butter and eggs.  Add the liquid to the dry ingredients and stir, just to combine.  Place in a greased 9 inch round baking pan.  Bake for 20-25 minutes until a cake tester comes out clean.

Recipe notes:Do not over stir!!!!  Even if the batter looks lumpy, this is ok.  I use "grade C" maple syrup.  It's hard to find, but has a very distinct maple flavor.  Even with the maple syrup, this cornbread is not very sweet.  I also always weigh the flour and cornmeal instead of using measuring cups--it allows for more accurate measurements!

Buffalo Chili

1 Lb Ground BuffaloBuffalo Chili with Maple Cornbread
3 small or 2 medium onions
2 red peppers
4 cloves garlic
1 large (28 oz) can diced tomatoes (fire roasted if you can find it.  Muir Glen makes them)
2 cans stewed tomatoes
1 bottle beer (I recommend a good dark beer)
1/2 cup maple syrup
2 cups dried beans soaked over night (I use a combination of heirloom kidney, eye of the goat, and "Christmas" lima beans)
1 Tbs (or to taste) chipoltle chili pepper
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bay leaf
3 Tbs tomato paste

Heat a large dutch oven over medium high heat.  Add the buffalo meat, and cook for about five minutes.  Add garlic, onions, and peppers and cook, stirring occasionally, for about five minutes.  Add cinnamon, garlic, nutmeg, cloves, salt, pepper, and tomato paste.  cook for about a minute until you can smell the spices and the tomato paste turns brown.  Add the beer and stir to deglaze the bottom of the pan.  Add the tomatoes, beans, and bay leaf.  bring to a steady simmer.  Cover, and adjust the heat to maintain a steady simmer.  Cook for an hour.  Remove lid and allow the chili to reduce.  Cook for another hour until the beans are tender.  Serve with cheddar cheese and maple cornbread.

Recipe Notes: You can beef or turkey if you don't want to use buffalo.  If you are a vegetarian, eliminate the meat and use a soy substitute.  Make sure you use chipoltle chili powder--it adds an amazing smoky flavor to the dish.  The chili freezes beautifully.  I prefer dried beans, but you can of course use canned beans (I would use 2 26 oz cans).  Just make sure you rinse the canned beans before adding them to the chili.  For more information see, "Celebrating The Last Day of Summer."

Mushroom and Lamb Moussaka

Lamb and Mushroom Moussaka6 small or 3 medium eggplants
1 Lb ground lamb
2 cloves garlic, minced
1 Lb mushrooms chopped
1 large onion, chopped
1 26 oz can of chopped tomatoes
1 cup red wine
2 Tbs Olive Oil
1-2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1 Bay Leaf
1 tsp fresh thyme, chopped
4 Tbs Butter
4 Tbs Flour
2 Cups milk
1/2 cup parmesan cheese

Slice the Eggplant into 1/4 inch slices.  Place the eggplant in a colander and season each layer of slices generously with salt.  Place the colander in a sink and allow the eggplant to drain for 30 minutes.

Preheat the oven to 400 degrees.  Rinse the salt off of the eggplant and blot dry. Brush 2-3 baking trays with olive oil.  Place the eggplant onto baking trays and place into the oven.  Bake for 10 minutes, flip the slices, and then bake for an additional ten minutes.  Remove from oven and reserve.

Heat a large dutch oven over medium heat.  Add the lamb and cook until the lamb begins to release its juices.  Add garlic and onion, and cook for about five minutes until the onions begin to get translucent.  Add the mushrooms and cook for another five minutes.  Add the cinnamon, cloves, 1/2 tsp salt, 1/2 tsp pepper, and nutmeg and cook for about 30 seconds until you can smell the spices.  Pour the wine into the pan and stir well, scraping the bottom of the pan.  Add the tomatoes, bay leaf, and thyme.  Bring to a simmer, but do not let the sauce boil (you may need to reduce the heat).  Simmer uncovered for 45 minutes, until the sauce is thick and flavorful.  Remove the bay leaf.  Taste and add salt and pepper if necessary.

Preheat the oven to 350 degrees.

Place a layer of eggplant into a casserole dish, followed by all of the lamb and mushroom sauce, followed by the rest of the eggplant.

Melt the butter in a small saucepan over medium-low heat.  Add the flour and stir constantly until the butter/flour mixture changes color and turns the shade of caramel.  Slowly add the milk and whisk until smooth.  Cook until the mixture has the consistency of mayonnaise.  stir in the nutmeg (if desired) and parmesan cheese.  Pour Bechemel sauce over the eggplant.

Place the Moussaka in the hot oven and bake for about 45 minutes until the bechemel sauce begins to turn brown.  Remove from oven and allow to cool for 15 minutes before slicing.

Recipe Notes: Salted the eggplant is supposed to remove some of the bitterness.  I don't know if this is true; maybe I will experiment next time and skip this step.  Make sure you thoroughly rinse the eggplant.  I forgot to once and the resulting dish was way too salty.  I don't peel the eggplant--the skin has lots of nutrients and tastes delicious. I use a mixture of mushrooms from the farm market, but the sauce is so flavorful on its own that regular white mushrooms or crimini mushrooms will work fine.  The Moussaka freezes beautifully and can be reheated in the oven or the microwave.  For more thoughts on moussaka, see the blog post "Luck."

Vegetarian Option: Omit the lamb and use two pounds instead of one pound of mushrooms.  Add 2 Tbs of Olive Oil to the Dutch Oven before you add the garlic and onions.

Panko Crusted Veal With Prosciutto, Tomatoes, and Mozzarella

Panko Crusted Veal with Prosciutto, Tomatoes and Mozzarella1 Lb Veal Cutlets
1-2 eggs, beaten
1 cup flour
1 cup panko crumbs
2 cloves of garlic, minced
2 tsp fresh thyme, minced
1 tsp coarse salt
1/4 tsp freshly ground black pepper
1/3 pound prosciutto, thinly sliced
1 ball fresh mozzarella, sliced
1/2 cup tomato sauce
Olive oil

Pound the vealPound the veal so that it is about 1/4 inch thin. Mix together the flour, garlic, thyme, salt, and pepper.  Coat a large non-stick skillet with olive oil and heat over medium high heat.  Meanwhile, dredge the veal cutlets in the flour mixture, followed by the eggs, followed by the panko crumbs.  Place the veal in the hot pan and cook about two minutes on the first side until the veal is golden brown.  The Assembly Line for Coating the VealUsing tongs, flip the veal and cook for about another two minutes until it is golden.  Remove and place on a baking tray. Work in batches so that you don't crowd the veal.

The Veal should be golden brown. Position the racks in our oven, so that the tray of veal is positioned about two inches below the broiler.  Layer one piece of prosciutto on each piece of veal, followed by 1 tbs of tomato sauce, and a slice of mozzarella.  Broil just until the cheese meltsPlace under broiler for about 3 minutes until the cheese has melted and is bubbly.

Recipe Notes: I used a meat mallet to pound the veal.  However, if you don't have one, a rolling pin or even a heavy spoon will do the trick!