The recipe.By Elliot J. Nitkin
hat's the old expression, “the devil is in the details?” Creating the right mix of pieces is like creating great food: it’s all about the ingredients. Furniture is a necessity but it's the decor - the pillows, the accent tables, and the art, that truly personalizes a room. 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. One large celery root, peeled, diced, root not stocks, although adding celery leaves is also good. One large turnip, diced. One large parsnip, diced. One large vidalia onion, whole is good. Several cloves of garlic, to taste. Three large carrots, diced. My Dad likes lima beans (boil first before adding to soup), I'm not big on them. Salt, pepper and dill. 1/2 teaspoon at least of each, or to taste. 1/2 cup premade chicken brother, I like Manischewitz, your choice of course. After boiling for one hour with all of the ingredients, let simmer on medium/low heat for two hours. Korean Chicken1 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 teasponn 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 Kugel16 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). |
