Brenda has done a wonderful job on this… we’ve had chard enchiladas a couple of times (enchiladas de acelgas) and the beets are great.. We’ve made pesto and need to make more.. putting in some thai basil tonight.
I’ve been lax.. but the Richmond House is sold.
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.
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.
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.
They call them “chicken paws” in some places. Jan 30, 2010. Recipe to follow…
When you use chicken feet to make stock, you are getting a lot of cartilage, which will make a very rich broth. Ever hear of calf’s-foot jelly? Same principal.
I changed the spelling for Ukelero..