Chicken Soup for the Soul

I know we've all seen these books by Jack Canfield. In fact, there are some titles you may have never heard of, such as: Chicken Soup for the Soul: NASCAR, Chicken Soup for the American Idol Soul (forward by Paula Abdul), and the beloved classic, Chicken Soup for the Soul: Menopause. Really? Well, no need to let your mascara run...make this instead: Chicken Tortilla Soup. This is a delicious, heartfelt soup made from the simplest of ingredients to create a truly soul-satisfying meal in a bowl.

Chicken Tortilla Soup

Serves 4

Ingredients:

For the soup:

1 tablespoon canola oil

1/2 cup finely chopped onion

2 tablespoons chili powder

2 tablespoons tomato paste

4 chicken thighs (skin removed)

Kosher salt

8 cups low-sodium chicken broth, store-bought or homemade

12, 2-inch stems fresh cilantro (save the leaves for the garnish)

1 1/2 cup fresh tomato, seeded and diced

1 cup corn kernels (fresh, canned, or frozen-thawed)

1 cup canned black beans, rinsed and drained

For the garnish:

2 ripe avocados, diced and tossed with a squeeze of lime juice

1/2 cup crumbled queso fresco (this is the best if you can find it), feta, or ricotta salata cheese

4 dollops of sour cream

1/2 cup coarsely chopped fresh cilantro leaves

Lime wedges for serving

For the crispy tortilla strips: (If you're too lazy, you can buy them, but it's better to make them!)

6, 6-inch fresh corn tortillas

1/2-1 cup canola oil for frying

Directions:

For the soup:

Heat the oil in a large saucepan or soup pot over medium heat.  Add the onion and cook until softened but not browned, about 3 minutes.  Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the tomato-chili paste, turning them once so they're entirely coated.  Add about 1 cup of the broth and adjust the heat to a simmer.  Cover and cook the chicken, turning once, until it's extremely tender when pierced with a knife, 30 to 40 minutes.  Add a little more broth if the pan starts to dry out. (It probably won't.)  When the chicken is done, remove it from the pan, let it cool a bit, and then cut or shred it into bite-size pieces, discarding the bones, bits of fat, or gristle.   Set the chicken aside.

If there is any visible grease in the pan, spoon it off, like so:

Add the remaining broth and the cilantro stems and stir. Simmer, uncovered, until the broth is reduced by about one third, 20 to 30 minutes.

Meanwhile, prepare the tortilla strips.

For the crispy tortilla strips:

Cut the tortillas into 1/4-inch-wide strips.  Line a plate with paper towels.  In a small high-sided saucepan, heat about 1-inch of the oil over medium heat.  When it reaches 375 degrees, or when a strip of tortilla sizzles immediately when dipped in the oil, add 6 to 8 tortilla strips.  Fry until the strips aren't bubbling much and are pale brown, about 1 minute.  Using tongs, transfer to the paper towels to drain.  Repeat with the remaining tortilla strips.

To serve:

Divide the shredded chicken, tomato, corn, and black beans into 4 large soup bowls. (I just add the chicken, tomato, corn, and black beans into the soup to make sure they are warm!)  Reheat the broth, if necessary, so it's piping hot and pour into each bowl. Garnish with the avocado, cheese, sour cream, chopped cilantro, the crispy tortilla strips, and a lime wedge to squeeze over the soup at the table. This is chicken soup for the soul!

Adapted from Martha Holmberg's recipe from Fine Cooking.

Aztec Chocolate Skulls

The cacao tree, which yields the berries, or "beans," that are the basis of chocolate, first appeared somewhere between Mexico and South America; but, the processing and culinary use of cacao was first developed in what is now Mexico. Mexican chocolate (which also refers to the foamy drink) is the round, flat disks of cinnamon-scented chocolate. The word "cacao" can be traced back to the Olmec inhabitants of Tabasco, Chiapas, Veracruz, and parts of Central America, and was passed on to the lowland Maya who succeeded them in this territory. The Maya, who flourished for eight centuries before the Spanish arrived, used their beloved chocolate in rituals such as wedding ceremonies. The Aztecs, who later came to dominate central Mexico, believed that chocolate symbolized power and glory, and used it as part of their rituals by giving the drink to human offerings in order to bless the sacrifice. Creepy! 

With Halloween and Day of the Dead almost here, I wanted to share this delightfully spooky, super easy recipe for "Aztec Chocolate Skulls." I used commercially available silicone skull molds (mine were made by Wilton and designated for ice cubes), Ibarra Mexican chocolate, milk chocolate chips, rice krispies, and edible gold flakes (purchased from Sur la Table). The combination makes an exotically delicious treat, perfect for the Aztec Gods! 

Aztec Chocolate Skulls

Makes 15 skulls, depending on the size of your mold.

Ingredients:

1 disk Ibarra Mexican chocolate

5 ounces milk chocolate chips

1/2 cup rice krispies

Edible gold flakes (optional)

Directions:

Sprinkle the mold with gold flakes, set aside. Bash the disk of Ibarra (still in it's package) against a cutting board, to break it up a bit. (It's hard as a rock!) Open the package, and drop the Ibarra and half the milk chocolate chips into a bowl placed over a pan of simmering water. (See Gadgets, for "No Double Boiler?") 

With a spoon, keep turning and squashing the chunks of Ibarra until it is completely softened and mixed with the milk chocolate. 

Remove from the heat and stir in the remaining milk chocolate until completely melted. Stir in the rice krispies. With a spoon, spoon the chocolate evenly in the mold, pressing down with your fingers.

Refrigerate until set, about 2 hours. Pop them out of their molds and serve! (Best served at room temperature.)

Thanks to Karen Hursh Graber for the background on Mexican chocolate via Mexconnect.

Confessions of a Cookbook Junkie

I wasn't looking for another cookbook...I already have a bookshelf full...but...I just happened by a bargain book bin and just had to take a peek! There it was, laying right on top, my newest resident to join my cookbook microcosm: edible: a celebration of local foods, by Tracey Ryder and Carole Topalian (cofounders of Edible Communities Publications)! Edible Communities, Inc., is a publishing and information services company that creates community-based, local-foods publications in distinct culinary regions throughout the United States and Canada, concentrating, of course, on eating local and seasonally. I was immediately drawn to this book because three-quarters of it focuses on stories about local farmers, fishermen, distillers, wine-makers, ranchers, butchers, chefs, and artisans dedicated to creating the best quality products utilizing local and seasonal ingredients. The remainder of the book provides a modest seasonal recipe collection. So, it's really more of a book than a cookbook...right?

Perhaps it was guilt that prodded me to make my purchase, I have two kids, a husband, a house to take care of, a garden to try to manage, etc....a real life. I don't always have the pleasure to eat only local fresh ingredients. As long as I can get my beloved harticot verts from Guatemala, I'm happy. I honestly don't have the time to think about where they come from, I'm just happy they're available. However, maybe I do care... After all, this year I'm growing tomatoes in large pots that are overtaking my deck, zucchini stuffed into the very corner of my yard, apples in espalier form, poblanos snuggled next to my basil and lavender, and my very own harticot verts happily swaying in the breeze! (Take that, Guatemala!) Apparently, I do like to know where my food comes from! So, this month, in an attempt to join the "movement," I am dedicating Dinner Night to my favorite seasonal recipes that utilize and enhance the bounty of the season, either from my garden or local providers!

My first recipe, courtesy of Edible Cape Cod, is for a fantastic "Grilled Chicken and Peaches with Caramelized Onions and Goat Cheese!" Seriously, this is one of the best new recipes I've tried this summer! It is so satisfying with it's simple grilled chicken breasts, peaches macerated in Cognac and grilled, served on a bed of baby lettuce and goat cheese medallions, then topped with caramelized onions and a drizzle of honey! The creative combination of flavors is surprisingly delicious! I served it with a bottle of Barton & Guestier Vouvray 2011 (***see note below) and was absolutely thrilled! You have to try it!

Grilled Chicken and Peaches with Caramelized Onions and Goat Cheese

Serves 4

Ingredients:

For the Caramelized Onions

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 large onions, halved and thinly sliced

1/4 teaspoon Kosher salt, plus more if needed

1/4 teaspoon freshly ground black pepper, plus more if needed

1 tablespoon light brown sugar

For the Grilled Chicken and Peaches

2 medium peaches, peeled, pitted, and halved (You better use local, if available!)

1/4 cup good brandy, such as cognac, optional

3/4 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts (get fresh ones from your butcher, not the previously frozen abominations they sell already packaged...remember, it's all about fresh here!) 

For the Goat Cheese and Greens

2 cups local young mixed salad greens

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice, optional

1/4 teaspoon Kosher salt, plus more if needed

1/8 teaspoon freshly ground black pepper, plus more if needed

2 tablespoons liquid honey

1 goat cheese log (12 ounces) (I used 8 ounces and it was plenty), sliced into 12 equal rounds (Use unflavored dental floss to cut the goat cheese, it's brilliant!)

Directions:

For the Caramelized Onions

In a large saute pan, heat the oil and butter over medium heat. When the butter stops foaming, add the onions, salt, and pepper. Stir well and reduce the heat to medium-low. Cover the pan and cook the onions, stirring occasionally, for 10 minutes. Remove the cover from the pan. Stir in the brown sugar and cook, stirring occasionally, until the onions are a deep golden brown, 30 minutes. Taste and adjust the seasoning as needed. Place the onions into a bowl; set aside.

For the Grilled Chicken and Peaches

If using the brandy, while the onions are cooking, place the peaches and brandy into a large bowl; toss well to combine. Preheat a gas grill on medium heat or prepare a moderately hot charcoal fire. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper evenly over both sides of the chicken breasts. Lightly grease the grill rack. (I just drizzled a little olive oil over the chicken breasts instead.) Place the chicken breasts on the rack and cook for 5 minutes. Turn each breast over and cook until the chicken is no longer pink inside, 3 to 5 minutes. Remove the chicken to a plate, tent the plate lightly with foil, and allow the chicken to rest for 5 minutes.

Remove the peaches from the brandy and pat dry with paper towels. Place the peaches cut-side down on the grill. Grill until browned, about 5 minutes. Remove the peaches from the grill. Sprinkle the grilled side of each peach half with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper; set aside.

For the Goat Cheese and Greens

In a medium bowl, toss together the salad greens, oil, lemon juice, if using, salt, and pepper. Taste and adjust seasoning as needed.

Plating the Dish

Place equal portions of the salad greens on 4 plates. Drizzle 1 tablespoon of the honey evenly over the greens. Place 3 slices of goat cheese over the greens on each plate. Slice the chicken breasts on the diagonal, keeping the slices from each breast together. Fan each chicken breast over the greens and cheese on each plate. Scatter the caramelized onions evenly over the chicken. Place the peach halves grilled-side up next to the chicken and greens. Drizzle the remaining tablespoon of honey evenly over the components on each plate. Sprinkle each plate with a pinch each of salt and pepper, if desired.

(The perfect bite!)

*** I strongly recommend a bottle of Barton & Guestier (aka., B&G) Vouvray Chenin Blanc 2011 to serve with this dish. It's floral notes, peach and pear flavors go very nicely and it's not expensive!