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Archive for the ‘chicken broth’ Category

Lee Bailey is the author of several cookbooks that I have read. Every recipe of his that I have tried, we have enjoyed very much. I furnished one of his recently, Honey Custard with Gingersnap Crumbs. Here is a tasty entree that would go well with that dessert. I would probably serve some type of potato casserole and broccoli with this.

This is a quick-fix dish, probably only takes fifteen to twenty minutes, if you practice “mis en place”, and have everything pre-cut and measured before actually starting to cook.

Pan-Fried Pork Medallions with Rosemary Scallion Sauce

Serves 6

1/2 c. flour
1/4 t. salt
1/4 t. pepper, white or black

2 lb. boneless pork loin, sliced in 1/4″ slices, and pounded slightly
2 T. olive oil, maybe a little more
1 1/4 c. chicken broth
1/4 c. white wine
1 T. white wine vinegar
2-3 med. scallions, thinly sliced
1 T. each, minced fresh parsley and rosemary
2 T. butter
1/2 t. pepper

1. Heat oil in large skillet. Mix the flour, salt and 1/4 t. pepper together in a shallow plate. Dredge the pork in the flour mixture. Fry meat in batches, 3 minutes per side, until the bottom edges begin to brown. Don’t overcrowd the skillet. Add oil by the teaspoon if necessary. Transfer pork to a platter.

2. Deglaze the pan with wine, scraping up any browned bits on the bottom of the skillet. Add the broth and vinegar. Add scallions and herbs. Boil to reduce the sauce and thicken it slightly, about 5 minutes. Return the pork to the skillet to rewarm, about 3-5 minutes on medium heat.

3. Swirl the 2 T. butter into the sauce and stir in the remaining pepper.

4. Serve the pork with the sauce.

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Of all the canned goods I buy, I’ll wager that I buy more cans of chicken broth than any other. I sometimes make my own broth, if I am cooking lots of chicken parts for chicken salad, or another recipe calling for cooked chicken pieces. If I roast a chicken, which I do more in the winter than the summer, I will boil the carcass for broth. When I do, I usually make something that uses it all within the next day or two and rarely have any left to freeze. Therefore, I seldom have good homemade broth on hand when a recipe calls for a half-cup or more.

I usually buy Swansons, low-sodium, low-fat chicken broth, both in the 14 oz. can and the quart box. I have found, however, a brand called Pacific Natural Foods that makes a 4-pack of one cup packages, just right for those “add one cup broth” recipes. Although not particularly low in sodium, I can usually adjust for that by reducing the amount of salt called for in the rest of the ingredients. It is much better than using as 14-oz can and wasting the leftovers, usually by forgetting the remainder hiding in the back of the refrigerator. Somehow, I seldom remember to freeze that little bit of broth, or, if I do freeze it, it gets lost in the depths of the freezer, only to be confused later with that little baggie of lemon or lime juice I wanted to save. If I was a wise cook, and I never thought I was, I would roast an inexpensive chicken, once a week, get two meals from it right away, then make good broth with the remains, freeze or use it during the week in other recipes. sounds like a New Year’s resolution to me.

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driedbeans.jpg  After a preview of spring to come with two days of 70 degree temperature, a cold spell has arrived to remind us that it is March, not April and the “lion” has not yet given way to the “lamb”.  Yesterday, with cold wind and rain, it seemed like a good day for soup.  I awoke at 3:30am, tossed and turned a while, then remembered my chicken carcass in the refrigerator. 

I had roasted a chicken Tuesday evening.  We only ate  half the meat for dinner and I wrapped up the carcass with remaining meat still attached, and refrigerated it.  Yesterday at 4:30 am, I got the chicken, saved what meat was easily removed, and put the rest of the carcass into a pot of water to make broth.  So, by 5:30 the kitchen smelled like chicken soup.  Not a bad way to start the day.

I fixed chicken salad with the leftover chicken, enough for two or three, and made soup, enough for an army.  I used a container of mixed beans, red, black, pinto, navy, split peas, lentils, and I don’t know what else.  I did the quick soak method for preparing the beans, which I had already picked over.  I boiled them for a minute, covered the pot, and let it sit for an hour.  I drained the water, refilled the pot with the chicken broth made earlier in the day (about 5 cups were produced) and a few more cups of water. I added 2 ham hocks, a couple of sliced onions, and cooked the beans at a simmer, for about 3 hours.  The last hour I added two stalks of celery and 1 large carrot, chopped. I cut off whatever ham I could find on the hocks and put the ham into the soup.  I also added 2 cans of diced tomatoes, a red pepper cut into bits, and 2 large garlic cloves, a tablespoon of red wine vinegar, a pinch of ginger, salt, and lots of black pepper.  I let this simmer another hour and then we tasted it. My husband suggested adding some sugar (?) and I added about a tablespoonful for the whole pot. Then it was time to cool it down before storing it in the refrigerator.  Out came the stainless steel bowls and I pour some soup into each.  After it had cooled a while, I transferred it into smaller containers.

I gave some to my daughter to take home but we still have enough for twenty meals.  I may freeze some, because I know we will never eat it all before it would spoil.  I’ll get a loaf of good country bread, ciabatta, or sourdough, and we can enjoy a soup, cheese, bread meal or two over the weekend.

If it’s chilly where you are, maybe it’s going to be a soup day for you, too.  If so, happy slurping!

Morgana

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