HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, February 21, 2013

Ina Garten's Italian Wedding Soup and her recipe for Chicken Stock



         Winter weekends are just made for hearty soups, especially on those days when you are dodging snowflakes or stuck indoors because the weather’s just too cold.  So when I found myself shut in during the Great Blizzard of ’13, I pulled out the cookbooks on the hunt for a great soup.  Now Italian Wedding Soup is a staple on many a soup board in New York.  For some strange reason, I’d never eaten it.  But with its comforting chicken broth, its tiny pastas and robust meatballs, and its good-for-you vegetables, it seemed like the perfect thing to serve for a Saturday supper.  And the perfect place to find a recipe for it is from Easthampton’s own, Ina Garten.  The recipe, from Ina’s 2008 classic “Back to Basics” (Clarkson Potter), is none too labor intensive—if you don’t count the part about making your own stock.  But stock-making on a cold day is almost therapeutic. I’ve included Ina’s own recipe for Chicken stock after the Wedding Soup recipe.  Since I did go ahead and use homemade stock, I can’t vouch for a version without it. But supermarket broth is certainly an option.  Just let me know how it tastes!

Monday, February 18, 2013

Chicken and Mushroom Hash with Poached Eggs



         Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers.   It certainly is at our house.  Unfortunately, one of the downsides of writing a blog like this is that I virtually never make the same dish twice. This doesn’t really present a problem as the world is full of wonderful things to cook and wonderful ways to cook them.  But it does mean that old favorites like the two hashes, once they are ready for their appearance on Chewing the Fat, seldom, if ever, appear on our table again.  So when I came across Saveur magazine’s new take recipe on the dish, I was delighted.