A Welcomed Change From The Holidays...Chicken, Tortilla & Lime Soup

In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.

Lindaraxa's Suggestions:  For an easy procedure, use leftover cooked chicken or buy one cooked from the supermarket.  You can also use ready made tortilla chips.  I recommend Santitas as the closest to homemade.


Ingredients:


4 quarts chicken stock

Vegetable oil for deep-frying

3 corn tortillas, cut into strips 2 inches long

1 1/4 lb. boneless, skinless chicken breasts

3 Tbs. olive oil

1 large yellow onion, chopped

2 Tbs. minced garlic

2 to 3 tsp. finely minced jalapeño chili, with or

without seeds, to taste

1 1/2 cups peeled, seeded and diced tomatoes

(fresh or canned)

6 Tbs. chopped fresh cilantro

6 Tbs. fresh lime juice

1 1/2 tsp. salt, or to taste

1/2 tsp. freshly ground pepper

12 paper-thin lime slices, cut into quarters


Directions:


In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.

Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.

In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.

Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein

A Father's Day Picnic On The Lake

If you want to give Dad a real break, why not pack up a hearty picnic and go somewhere for the day.  If you are not blessed with a lake, a pool, or the seashore, go camping (if he's athletic) or just pick out a site, lay out a tablecloth and hang up the hammock.  Then again, maybe he's just the type who enjoys staying at home this year and watching the soccer match.  Whatever.  Save the grill for another day and let him enjoy his day.

It is unbearably hot here in Georgia, with temperatures in the 90's.  There is nothing more cooling and refreshing than this cucumber soup so bring it along, particularly if you are going to be outside.

You can make all this the day before and pack it up that morning.

No Fuss Father's Day Menu

Cold Cucumber and Spinach Soup

Pulled Pork Sandwiches*

Cole Slaw

Outrageous Brownies

Beer!

*If you really don't want to work, the smoked pulled pork from Kirkland at Costco is terrific.  No kidding, I passed it off as home made just the other day and nobody noticed, sshhh!  It is that good.  Do make your own sauce, that's a must!

You can find this year's Father's Day menu at Lindaraxa's Garden by clicking here

Photo: Julieta Cadenas

Easter Leftovers...Basic Ham & Bean Soup

This is an alternative to Split Pea Soup and a great way to use those leftovers from your Easter Ham!

Check out Easter Leftovers...10 Things to Make with your Easter Ham on  Lindaraxa's Garden. my main recipe blog!


Serves 8-10

Ingredients

1 pound dry great Northern beans

8 cups water

1/2 teaspoon salt

1 ham hock

1 cup chopped carrots

1/2 stalk celery, chopped

1 cup chopped onion

1 teaspoon minced garlic

1 teaspoon mustard powder

2 bay leaves

2 cups chopped ham

1/2 teaspoon ground white pepper

Directions

 1. Soak the beans overnight. Discard the water and add fresh water to pot.

2.Place on top of stove and bring the water and beans to a boil on high heat.  Place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

3.Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

Roasting Chestnuts - Tips & Techniques

If you are in a small town this holiday season, or anywhere you can't find prepared chestnuts in a jar, don't despair!  Fresh chestnuts are in the produce department of most supermarkets.  Roasting them and preparing them for a recipe is a cinch.  Just follow these simple steps!

1. Using a small, sharp knife or a chestnut knife, score, or shallowly cut, an X on one side of each nut. Be careful not to cut through the nutmeat.

2. To roast the chestnuts in the oven: Lay the nuts in a single layer on an ungreased baking sheet, and roast in a 350°F oven until the nuts are fragrant and the scored portions begin to separate from the shells, 15 to 20 minutes. (If you're going to eat the chestnuts plain, increase the heat to 400°F and bake until the shells give slightly when pressed with oven mitt-protected fingers.)

3. To roast the chestnuts in a chestnut pan: Heat the pan over medium-low heat and add the chestnuts. Cook, tossing the chestnuts frequently, until the shells crack and the chestnuts are cooked through, 30 to 35 minutes over a gas flame burner, 35 to 40 minutes over an electric or conduction burner.

4. Transfer the nuts to a platter or heatproof surface and cover with a damp kitchen towel to keep them warm.

5. Using a kitchen towel or pot holder, pick up each nut and, with your fingers or the knife, peel back the scored X. Peel off the hard outer shell and the thin, beige, soft inner skin. Discard any nuts that, once peeled, look dried out.

6. Eat the chestnuts immediately or use as directed in a recipe.

Adapted from Williams Sonoma Kitchen Companion

Cooks Note: To prepare them the French way, after roasting and peeling, boil them in water or chicken bouillon until tender (Jacques Pepin)

Creme of Leek & Potato Soup

I'm so excited...my daughter in law is showing an interest in cooking and calling to consult on recipes!  I guess having great cooks on both sides of the family finally made her throw in the towel.  My sister in law, on the other hand, took a different tack after some unsuccessful attempts in the kitchen, and decided she just wasn't going to compete.  I think she's the smartest of the lot.  Now when we get together, guess who's in the kitchen sweating it out and guess who's sitting on the sofa cool as a cucumber!

By coincidence, when my daughter in law called, I also had some leeks in the refrigerator about to go bad and already had a recipe in mind.  She must think I'm a genius. This afternoon we are having a cooking class on the phone and hopefully a nice surprise for my son when he comes home for dinner.  Not only is leek and potato soup delicious and appropriate for the cold weather, it's also very easy and quick to make.  The addition of bacon is all her idea...I guess she's catching on quick!



Yield: 6 servings


Ingredients

2 TB unsalted butter

3 cups sliced leeks, white and tender green parts

3 cups peeled and roughly chopped baking potatoes, like russets

6 cups chicken stock (no sodium)

1 1/2 teaspoons salt

1/2 to 1 cup heavy cream

 1/3 cup minced chives or parsley

Crumbled bacon (optional)

Directions

In a large heavy saucepan, sautee the leeks in the butter until tender, about 8 minutes.  Add the potatoes, chicken broth, and salt and bring to a boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the potatoes are tender. Correct the seasoning, to taste, and let the soup cool a bit.  Puree with a handheld immersion blender, or in batches in a food processor.

Return to the saucepan, add the cream and reheat before serving. Top each serving with a sprinkling of fresh chives and bacon, if you like.

For the cold version known as Vichyssoise

The Ingredients are the same, omitting the Bacon, of course.

Directions:

1. Simmer the vegetables in stock or broth instead of water as described in the master recipe [Potage Parmentier]. Puree the soup either in the electric blender, or through a food mill and then through a fine sieve.

2. Stir in the cream. Season to taste, over-salting very slightly as salt loses savour in a cold dish. Chill.

3. Serve in chilled soup cups and decorate with minced chives.

Butternut Squash and Apple Soup with Pancetta

Cook Time: 30 minutes
Prep Time: 25 minutes

Serves 2

Ingredients:

1 tsp extra virgin olive oil
1 1/2 oz Pancetta
2 TB extra virgin olive oil
3/4  Medium onion, thinly sliced
1 lb Butternut squash, peeled and seeded, cut into chunks
1/4 tsp Salt
1/16 tsp Black pepper, freshly ground
2 tsp Fresh thyme, chopped
2 Tart apples, peeled, cored, cut into chunks
1 1/3 cup vegetable or chicken broth
1/2 cup water


Directions:

1. In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel.

2. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and thyme. Cook; stirring for 5 minutes.

3. Add the apples (such as Granny Smith), vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly.

4. Working in batches, purée the soup until smooth in a blender or food processor. Alternatively, use a handheld immersion blender to purée. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning.

5. Serve piping hot with the remaining pancetta sprinkled on top.



Adapted from Hannaford Fresh Magazine, September/October 2006
Photo Michael Alberstadt