(Photo: TPC's Classic Chicken Noodle Soup)
It's cooling off here in the desert, so things like slow simmering stocks and soups are gradually pushing aside the grilled meats, veggies and quick pan sauces that dominated the summer dinner menus around here.
I've talked a fair amount about how I prefer to make stock- roasting chicken pieces and parts first, then taking off the meat and continuing to make the stock from only the well browned bones so the meat doesn't get stripped of its flavor- so I won't belabor it here. Great stocks are flavored from the collagen in bones, the younger the bones, the more collagen. This is why veal is preferable to beef when making stock, espagnole, demi-glace and the ultimate explosion of beef flavor, glace de viande.
If you've never tried making soups this way, give it a shot.
What did you have for dinner last night? Email me your dinner, I dig seeing the great stuff you all come up with!
Every time I am hungry, you put up something that looks awesome. Stop It!!
Dinner? I managed to make a couple of hotdogs. :-)
I did a very Cincinnati-esque thing for dinner -- made spaghetti and sauced it with plain old ground beef and kidney bean chili. Throw some parmesan cheese on the top and it's comfort food.
Nothing wrong with a good hot dog, Scott. A food snob I ain't.
That sounds really good, Gail. Do you have a recipe or did you wing it?