The recipe.

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By Elliot J. Nitkin

hat's the old expression, “the devil is in the details?”

Creating the right mix of decor pieces is like creating great food:  it’s all about the ingredients.

The goal is always the same:  to create a space that welcomes your loved ones.

In the kitchen, the best "decor" is a satisfying meal, you can share.

Fortunately, I got my mother's chicken soup and Korean Chicken recipes, both of which are listed below along with the family’s favourite side, Kugel.

Chicken soup

4-gallon pot for water, bring to a boil.

One package of chicken bones, one package of chicken necks or a half chicken.

One large celery stalk including leaves.

One large dill root, cubed.

Two bushels of dill.

One large yellow or vidalia onion, sliced thinly.

A large garlic (more to taste if you like).

Two large carrots, cubed.

One tablespoon of salt, a half a tablespoon of pepper.

Process

Put the chicken salt and pepper into a pot of water about 60% full.

Bring to a boil.

Bring back to a simmer and let simmer for 1.5 to 2 hours.

Prepare the veggies.

At about the 1 half hour mark I like to remove the chicken and cut into small pieces and then put them right back in the water.

At the 2-hour mark add the veggies and bring the water level to be high in the pot.  

It should be very full.

Stir all the ingredients until mixed and bring back to a boil.

Once boiling reduce to a simmer and let simmer on medium heat for 2.5 to 3 hours.

Stir every half hour.

Taste at the end to add some salt if needed, but I never have to add salt.

Korean Chicken

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1 cup soy sauce.

1/2 cup oil.

At least 5 stocks of green onion, more is good too.

1 large clove of garlic.

1/2 teaspoon fresh ground pepper.

1/4 teaspoon mustard.

1/4 teaspoon ginger.

Whole 3lbs, chicken in pieces.

Combine all ingredients, pour on chicken and let marinate for at least three hours, I often do a day, turning regularly.

Broil for 10 minutes each side, uncovered, serve hot, obviously and try not to kvell.

Noodle Kugel

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16  ounces medium egg noodles.

5 to 10  tablespoons vegetable oil.

2  large onion, chopped.

2  lb small mushroom, quartered.

Salt & freshly ground black pepper, to taste.

2 - 4 cloves garlic, minced.

4 large eggs, beaten.

Cook noodles uncovered about 4 minutes or until nearly tender, but firmer than al dente; drain, rinse with cold water and drain well; transfer to large bowl.

Heat oil in large skillet.

Add onions and sauté over medium low heat about 12 minutes or until very tender.

Add mushrooms, seasonings; sauté about 12 minutes or until mushrooms are tender and onions are browned; if liquid remains in pan, cook over high heat, stirring, a few minutes until it evaporates; cool slightly.

Add eggs to noodles and mix well.

Stir in mushroom mixture; taste and adjust seasoning.

Oil a 2-quart baking dish and add noodle mixture.

Sprinkle with remaining tablespoon oil.

Bake uncovered at 350°F for 1 hour or until set.

Serve from the baking dish (use a trivet, be good to your furniture).