City Style and Living - Winter 2007/2008 - (Page 19)

woman who was born on an isle bountiful with spices, this was an insult of the highest degree. You see, in the Caribbean, there is never too much flavour that can be added to a dish. That was the last thing I wanted to hear. I wanted the dry, salty soup from the red and white box that I enjoyed at my friends’ house or the easy-open can of pre-prepared stuff like everyone else at school had. But, for years and years, my pre-adolescent pleas were never so much as listened to. I never got what I asked for. On holidays, my mother would host small intimate gatherings, always plentiful with food - courses served to guests by her two little helpers (my sister and I). Every year, without fail, when serving her homemade soup, a guest would boldly (so my mother calls it) ask what the secret to her recipe was. “You tell me what you’re tasting,” she would offer back, ever the businesswoman when it came to divulging her recipes. Startled, and a little dumbfounded, guests would chuckle at her cheekiness. There have been countless studies, tests and hypotheses trying to quantify the efficacy of chicken noodle soup, but as most of us know, it is just simply good. “That’s not how it’s supposed to taste Mom,” I screamed. For a Whether it’s your grandmother’s GLOBETROTTING matzah-balls, or dad’s attempt at homemade, courtesy of a packet, each bowl Brazil: Canja de Galinha is a chicken has a distinguishable taste that is particu- broth, combined with vegetables (carrots, onion, garlic, potatoes, tomato) . The lar to the chef that prepares it. Most of us have a pleasant memory associated with chicken noodle soup, often as a cure for a common cold or a pickme-up after a game of hockey. Phenomenally simple, like most comfort foods, chicken noodle soup is instantly gratifying and warming. After years and years of guests coming over, compliments in abundance, I knew my mother was on to something. Maybe my unrefined kid-like palette had not fully appreciated the depth of flavour this noble home-chef, my mother, had concocted. On days when I feel like a bowl of chicken soup, I usually have to resort to the boxed stuff. It’s a treat for me to taste a nice bowl of homemade chicken noodle soup, and those are the days I’m glad that I never got what I asked for. The recipe below is a basic chicken noodle soup, made chunkier and heartier for our climate. The stock is a great base for a list of soups, or to add to flavour to a variety of dishes. Just like the guests at our house, you won’t get the exact secret, but this recipe will be just as good. CSL Stock: 1 tsp. whole peppercorns 2 tbsp coarse sea salt 5 or 6 sprigs thyme 2 dried bay leaves 2 medium carrots cut into chunks 2 celery stalks cut into chunks One large onion (white or yellow) cut into chunks 6-8 sprigs cilantro or parsley 1 medium chicken quartered 4 cups water recipes vary to include ham, lemon and a variety of spices. The soup is known to ward of sickness, such as the common cold. Greek: Similar to the base of a good Hollandaise sauce, Avgolemono, used in Greek cooking, is a combination of egg, lemon and spices. This is the base for many sauces and soups. Used as a ‘cure’ for colds and even hangovers, Avgolemono is incorporated with rice, and chicken. Mexico: This chicken soup is served through Latin America, generally with tortillas, similar to sopa de lima. Vegetables like zucchini and cabbage are added to the chicken broth. Red chilies and cilantro make this chicken soup a real stand out. Jewish: Matzah balls, lokshen (egg noodles) and dill are traditionally used in traditional chicken soup, which is most often enjoy on Yim Kippur. Matzah balls are made with chicken fat, Matzah meal, eggs and salt. The mixture is formed into small balls, which are boiled until firm. Mirepoix: Named for the employer of the 15th Century cook, (Duke of Levis-Mirepoix), the basic French combination of celery, carrots and onion is the starting point for most soup stocks, including chicken soup. There is no need to carefully measure and dice, coarse chopping is the best way to cut the vegetables to make the stock Tip: Add ginger, lemongrass, and thick asian noodles for an Asian chicken soup, or squeeze some lemon into the broth topped with crispy tortillas for a quick version of sopa de lima. Helpful Living RECIPE: HEARTY CHICKEN SOUP Chicken Noodle Soup: Chicken breast, shredded (from stock) 1 medium carrot 1 celery stock 6-8 ounces egg noodles (or pasta) 2-3 sprigs cilantro or parsley 1. Place all of the ingredients in a stockpot. Add the water, cover pot and bring to a boil for 20 minutes. Lower heat to a mild simmer, and cook for about 50 minutes. Check liquid every few minutes; remove skin from the surface and discard. After another 45 minutes, remove chicken. 2. Remove the meat from the chicken. Set aside to be added back into soup; add chicken bones back to the pot 3. Simmer stock for another 2 1/2- 3 hours, skimming fat layer as required.Continue to add water if needed. 1. Remove stock from the burner, and strain contents. 2. Add the strained liquid back to the pot, and simmer for 5 minutes. 3. Add carrots, and celery to pot. Cook until soft (10 minutes) 4. Add chicken meat, noodles and cilantro or parsley to the soup. Cook for 10 minutes. 5. Serve hot. INGREDIENTS citystyleandliving.com | WINTER 2007/2008 | 19 http://citystyleandliving.com

Table of Contents Feed for the Digital Edition of City Style and Living - Winter 2007/2008

City Style and Living - Winter 2007/2008 Contents Editor’s Note Website Behind the Cover Contributors The District Calgary’s Holiday Storefront Windows: Through the Looking Glass Need it Want it Fusion Culinary Adventure Champagne 101: Tiny Bubbles Covet Prêt-à-porter Fashion Adventure Resort Wear Enchanted Evening Passport 24 Hours in Paris Anatomy of... Costa Rica: In Search of the Resplendent Quetzal Final Thought

City Style and Living - Winter 2007/2008

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