Sunday night we had the chicken soup I started on Saturday. I used a whole chicken for the stock, but only put the dark meat in the soup, and saved the breast meat for weekday lunches. You can see there's a whole bunch of vegetables in there--broccoli and turnip and carrot and mushrooms. I also threw in a parmagiano-reggiano rind, some leftover canned crushed tomatoes and a little adobo from chipotle in adobo. It was really good. We used the chimichurri, which was kind of a mistake, I think, because while it tasted good, the chimichurri was too dominant and you couldn't really taste the soup.
In the background you can sort of see the bread, which came out well. I use about a 60-40 whole wheat-white combination, and this time I used KAF bread flour for the white, which worked well. I also threw in steel cut oats, cornmeal, wheat berries, and ground flax seed and was very happy with the results. To drink I had Newport Storm Red, which was nice and malty.
Dave, here's the link for the previously posted Rabe and Bulgur recipe: http://www.epicurious.com/recipes/food/views/241334
Enjoy!
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