pat dry with paper towels. Leave the skin on the chicken, but trim away any large pieces of fat. Place the whole chicken in a soup pot. Add enough water to cover by about an inch.
EGG DROP SOUP
INGREDIENTS (SERVES 2-4)
- 4 cups chicken or vegetable stock or low-sodium broth (32 ounces)
- Salt, tamari, or soy sauce
- 2 to 4 large eggs
- 1 tablespoon
- 1 teaspoon cornstarch
- Warm the stock or broth. Bring the stock to a boil in a medium saucepan over medium-high heat. Turn down the heat to medium-low and simmer for 15 minutes. Taste and season with salt, tamari, or soy sauce as needed.
- Whisk the eggs and cornstarch together. Place the eggs and 1 teaspoon of the cornstarch in a small bowl and whisk with a fork until well combined.
- Whisk more cornstarch into the broth. Place the remaining cornstarch in a small bowl. Scoop out 1/4 cup or so of the broth into the bowl and whisk until the cornstarch is dissolved. Pour this mixture back into the broth and let it simmer for a minute or two until the broth no longer tastes starchy.
- Drizzle the eggs into the hot broth. Holding the fork used for whisking over the bowl, pour the eggs through the tines, stirring the broth with your other hand with a wooden spoon as you pour. Let the soup simmer for a few seconds to finish cooking the eggs. Serve immediately.
INGREDIENTS (SERVES 8 TO 10)
- 5 pounds Yukon Gold or russet potatoes
- 3 tablespoons salt
- 2 sticks unsalted butter
- 2 cups half-and-half
- Freshly ground black pepper (optional)
- Boil the potatoes. Place the potatoes in a large pot and add cold water to cover by about 1 inch. Stir in 2 tablespoons of salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a simmer. Cook until knife tender.
- Heat the butter and half-and-half and add salt. About 20 minutes into the potato cooking time, melt the butter over low heat in a small saucepan. Heat the half-and-half and remaining 1 tablespoon salt over low heat in another small saucepan.
- Drain the potatoes. When the potatoes are ready, drain them in a colander. Turn off the heat on the butter and half-and-half.
- Mash the potatoes. If using a potato masher or ricer, peel the potatoes — you can pick each one up with a potholder and peel with a knife. In either case, mash, rice, or process the potatoes back into the pot they were cooked in. This will cut down on extra dishes and help the potatoes stay warm.
- Add the dairy. Add the hot butter to the potatoes, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half.
- Taste and serve. Taste and season with more salt as needed. Add pepper if using. Spoon into your dish and serve.
PUMPKIN SPICE STEEL-CUT OATMEAL
INGREDIENTS (SERVES 4 TO 6)
- 2 tablespoons unsalted butter
- 1 1/2 cups steel cut oats
- 1 cup pumpkin or squash puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 cups milk
- 2 1/2 cups warm water
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.
- Push the oats up against the side of the pan and drop the second tablespoon of butter in the center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes.
- Pour in the milk and whisk in the water, vanilla, and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid. Stir the oatmeal.
- Eat immediately with a drizzle of cream or milk and maple syrup.