The straight skinny on chickenfeet.

Chicken Foot Soup Jan 30, 2010
Chicken Foot Soup Jan 30, 2010


Recent food things

I’ve been lax.. but the Richmond House is sold.

ABC cafe Thanksgiving 2013
Guess who..

Fresh Garbanzos

Got some of these yesterday at El Torito #3. My friend Marta was there (she’s the main cook at El Korita and was buying a passel of poblanos for the restaurant) and asked what I could do with them. She said “put them in a caldo or a soup”. So I did.

garbanzos frescas
Shelling garbanzos with a chilaca chile (a green pasilla).

I had some stock from a dish I made last weekend, Chicken with Lemon & pine nuts.  I sauteed a chopped onion and parboiled the garbanzos in salted water. I added a chopped red bell pepper to the onions and softened it. I added the garbanzos, some cooked chicken, then three pints of stock, and some cooked brown rice and simmered this  for about 45 minutes. Here’s how the soup came out. It was great.

Chicken soup with fresh garbanzos.

STYLE Weakly gets something right!

Their MEAT ISSUE mentions the Big Apple Market on Jeff Davis. Who let them off their West End tether? Next they’ll be reviewing the Guate bars in that neck of the woods.

preppng the cow's head for barbacoa de cabeza..
Barbacoa con Big Red! (Randy Garibay 1939 - 2002)

It should be noted that Big Apple’s fish market can be rather aromatic in the summer. And they usually have the widest selection of dried beans in the area. Flor de mayo, Mayacoba, Canario, y mucho mas! And they often have tins of Caldo de Garrobo (iguana soup) which is said to be an aid in combatting hangovers and an aid for impotence.

Cooking for one…

Since Oona has taken work in Kansas City, I’ve been batching it. Soups are great for that. Especially this one, CALDO VERDE, a Portuguese kale & potato soup.


  • 3/4 of a pound of potatoes, diced (you can peel them if you are fastidious)
  • 1 onion, peeled & thinly sliced
  • 2 shallots, peeled & thinly sliced
  • 2 cloves of garlic, peeled & crushed
  • 1 tbs of olive oil

Heat oil in a heavy soup kettle, saute onion/shallot/garlic until translucent; add potatoes, adding

  • 1.5 quarts of chicken or turkey stock
  • some chopped parsley
  • 2 bay leaves

Bring to a boil, turn down to a simmer. Cover and cook until potatoes are tender. Remove bay leaves; mash potatoes or liquify in a blendor. 

Cut 1/3 of a pound of kale in a fine chiffonade and add this to the soup. Simmer for a bit and add salt & pepper to taste. Slices of fried chorizo may be added for a garnish.