Wednesday, June 19, 2013

Soup Series, 5: Brodo di pollo, from Sally Rippin and Raffaele Caputo

Words by Sally, recipe by Raffaele.
My main character in the Our Australian Girl series that I’m currently writing is Lina, the daughter of Italian migrants growing up in Carlton in the 1950s. There’s a little scene at the start of the third book in the series in which Lina’s nonna, her grandmother, makes brodo—that is, chicken soup—to comfort Bruno, Lina’s older brother, who has been the victim of a racist attack.

My partner Raffaele and his family have been the primary source of inspiration for this series, so I thought his chicken soup recipe would be the perfect contribution to your blog. It’s the type of chicken soup that Southern Italian immigrants would have made in 1950s (which Raffaele learnt from his mum, but with a couple of slight variations borrowed from Abla’s Lebanese Kitchen, a cookbook that Raffaele had a hand in helping put together).

The brodo that Lina’s nonna makes in Our Australian Girl would likely have been made by using gallina (a laying hen, rather than pollo), and would have used all of the chicken, not just the breast. In that case, the chicken would have simmered initially for 2 hours at least. And an ingredient that Nonna would have added to the soup is pasttina (small-style pasta), which is included here as optional. (But Raffaele tells me that he loved it when his mother, instead of adding pasta, would often make these tasty, elegant, little pork and veal meatballs that she’d pop into the soup in the last 30 minutes of cooking.)

To give you a bit of background about chicken soup in Italy, especially in the south, it was considered more than a comfort food, it was also looked upon as a sign of prosperity. That’s why among those Italians holding up traditions, chicken soup is always served as the first course of a Sunday lunch or festive dinner.

It is also a soup served all year round, even on hot summer days. Of course, in the winter it helped stave off the cold, but in summer it was served to help you keep cool by raising up a sweat.

Another thing that would have happened in Lina’s time is that a small bowl of freshly grated parmigiano (parmesan cheese) would have been placed on the table for those who enjoy a little extra bite to their soup. Or, more likely, a chunk of parmigiano along with a small hand-grater would have been passed around the table.



Raffaele’s wonderful chicken soup has seen me through all types of illnesses, from morning sickness to the flu. He has also made it for friends of mine recovering from childbirth to help them get their strength back – it really is a miracle soup, and always made with such love. I like to joke that Raffaele and I make the perfect couple in that he loves to cook and I love to eat. 



Enjoy!







Brodo di pollo (Chicken Soup)



Serves 6 — 8



2 chicken breast, on the bone and skin removed

1 cinnamon stick

2 bay leaves

1 large onion, finely chopped

1 cup finely chopped flat-leaf parsley, including stalks

2 large ripe tomatoes, finely chopped

2 large carrots, peeled and diced

2 celery stalks (including some tender leaves), finely chopped

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper

1 teaspoon ground allspice



Optional:

½ cup small-style pasta such as treccine, capellini, or crushed vermicelli



Place the chicken breast in a saucepan with 7-8 litres of water. Add the cinnamon and bay leaves, and bring to the boil over high heat. Reduce the heat to low, partially cover the saucepan and simmer for 45 minutes to an hour, or until the meat starts to fall away from the bone. Transfer the chicken breast to platter and set aside. Strain the broth and discard the bay leaves and cinnamon stick.



Bring the strained broth to a boil over high heat. Add the onion, parsley, tomato, carrot and celery to the saucepan. Reduce the heat to medium and let simmer.



Meanwhile, pull the meat from bone and shred into bite-sized pieces. Return the shredded pieces to the pan, then add salt, pepper and allspice and simmer over low heat for 30 minutes.



If using, add the pasta and cook for a further 3 minutes or until tender.



Check seasoning before serving.

Thursday, June 13, 2013

Soup Series, 4: Sally Odgers' Double Bubble

Sallyo’s Soups

The first soup is a rich concoction of the red/brown persuasion. The second is khaki in colour, but equally tasty.

The First Soup

You need:
One ham hock, smoked hock or bacon hock
One chicken breast or four chicken drumsticks
One large can of good quality tomato soup
Six stalks of celery
Three large carrots
One large onion
Six or eight medium mushrooms
Chicken stock powder
One large head of broccoli
A quarter of a cauliflower
A small cabbage
Dried mixed herbs
A vegetable knife/poultry shears/scissors/knife, a tin opener and spoon and a large stock pot or soup pot.

Method
Boil up the ham hock in a large soup pot for about an hour. Make sure the hock is covered in water.
When cooked, remove the hock and put aside to cool (get it into the refrigerator as quickly as possible). Set the water in a cool place and, when sufficiently cool, refrigerate for several hours.
Once the stock has set into a jelly-like consistency, remove all the white fat from the top and discard.

Return the stock to the stove with extra water if necessary. While it heats, chop the carrots, celery, onion and mushrooms and throw them into the pot. Cut up the broccoli and cauliflower and add that, then add a small amount of shredded cabbage.

Add about a dessert spoon of powdered stock.

Remove all the fat from the chicken and cut into bite-sized pieces. Remove all the fat and skin from the hock, and cut the meat into pieces. When the soup is almost cooked (about one hour), add the ham and chicken and a teaspoon of mixed herbs. Simmer for a further ten minutes to cook the chicken. Add the can of tomato soup and blend with a wooden spoon.

Serve with bread, rolls or croutons.
This soup is thick enough to serve as a main meal. It serves six to eight, or can be refrigerated for up to three days.


The Second Soup

You need:
One ham hock, smoked hock or bacon hock
One chicken breast or four chicken drumsticks
Two leeks
One medium sweet potato
One medium swede or turnip
One large wedge of pumpkin
Chicken stock powder
One large head of broccoli
Half a cauliflower
Curry powder
One can of creamed corn
A vegetable knife/poultry shears/scissors/knife, a tin opener, spoon, potato masher and a large stock pot or soup pot.
Method
Boil up the ham hock in a large soup pot for about an hour. Make sure the hock is covered in water.
When cooked, remove the hock and put aside to cool (get it into the refrigerator as quickly as possible). Set the water in a cool place and, when sufficiently cool, refrigerate for several hours.
Once the stock has set into a jelly-like consistency, remove all the white fat from the top and discard.

Return the stock to the stove with extra water if necessary. While it heats, remove the coarse leaves and root end from the leeks. Cut them in half lengthwise and wash in cold water to remove any grit. Slice finely and add to stock.
Peel and chop the pumpkin, swede and sweet potato, then chop the cauliflower and broccoli. Add these to the stock along with a dessert spoon of stock powder. Simmer until the vegetables are tender.

Remove from the stove, and mash with a potato masher. Add curry powder to taste (usually one teaspoon full), and then add chopped raw chicken and the chopped lean meat from the hock. Simmer gently for ten minutes to cook the chicken. Add the can of creamed corn. Mix well.

The soup is thick enough for a main meal. It serves six to eight, or can be refrigerated for up to three days.

Sally Odgers' latest book is 'How to be an Awesome Author', a fun handbook for children on writing. Here's the intro:
Are you ready for awesomeness?
You can write awesome stories. All you need is an idea, some characters, a setting, a plot and—
Whoa there! This is starting to sound like hard work. And you know what? It is hard work, but it can still be fun. In this book you’ll find out lots of ways to make those awesome stories even more awesome.
How to be An Awesome Author is available from Sally's site.

Friday, June 7, 2013

Soup series, 3: Stephanie Smee presents pasta e fagioli soup


This is a recipe I’ve made many times over the years, which is delicious in this cooler weather. It certainly makes the house smell good as it burbles away on the stove...

Pasta e fagioli according to the boys at Café Sopra at Fratelli Fresh

60 g butter
2 onions, finely chopped
2 carrots, finely chopped
3 celery stalks, finely chopped
(I add 3 cloves of garlic, finely chopped and a bay leaf)
6 roma tomatoes, peeled, seeded, finely chopped (today I used a tin of chopped roma tomatoes)
A ham hock which I got my butcher to cut in half for me
1.5 litres of chicken stock
250 g podded borlotti beans
100g short tube pasta or other small soup pasta
Parsley/chives/chervil
Parmesan to serve

 Heat butter in a large heavy based saucepan, and sauté your onions/carrots/celery/garlic and bay.
Do this slowly and make sure they don’t burn.
Add tomatoes, cook for a couple of minutes, then add ham hock and stock. Simmer gently for 2 hours.
 Remove hock from soup, cool slightly and shred meat. Skim off any excess fat from the soup.
Add ham meat, beans and pasta back to soup and cook for seven minutes until pasta is al dente and beans are tender.
 Stir in herbs and serve with parmesan/pepper.
 I serve with toasted crunchy bread rubbed with half a clove of raw garlic. Yum!

Stephanie Smee has written several bestselling translations of the Countess de Segur's classic French children's books. This year in September will appear her translation of the Countess' General Dourakine, a sequel to A Room at the Guardian Angel Inn, which was published last year . All the books are published by Simon and Schuster Australia.

Saturday, June 1, 2013

Soup Series, 2: Sheryl Gwyther's Author Rescue Soup

This soup is for those occasions where you’ve been writing like crazy all day and suddenly, it’s dark and you haven’t cooked dinner, nor have you even planned ahead for it.
Use whatever vegetables you have in the fridge and pantry. If you don’t have real chicken stock, use a shop one (not as good, but this is rescue soup time, not haute cuisine), and ALWAYS have a packet of pearl barley in your pantry.
I’ve been called a ‘creative cook’ – I hardly ever measure things, and I use the taste and smell test – maybe creative is a kind way to say ‘disorganised’ and ‘make it up as she goes’ cook. I prefer to call myself a sensory cook and this soup sure fills the senses, and the stomach.
Author’s Rescue Soup
Ingredients:
2 tablespoons olive oil
1 onion, chopped / 1 crushed garlic clove
Peeled and chopped (small) pieces of pumpkin, sweet potato (white), zucchinis, celery, fresh peas, a some fresh okra (these were all in my fridge today), carrots
Oregano, cumin and pepper to taste
1 litre chicken stock
¾ cup pearl barley (micro-waved in water first until almost soft)
½ cup chick peas (from a tin)
Fresh lemon juice
Bunch of fresh coriander

Method:
  1. Gently cook the onion until transparent (and it smells good) then the garlic (don’t burn)
  2. Add all the vegetable ingredients and a sprinkle of oregano and pepper
  3. Add chicken stock to the pot and stir up the heat – make sure the vegetables are covered (add a bit of water if necessary)
  4. Add pearl barley and chick peas – stir through
  5. Cover and simmer until vegetables are cooked and the barley has soaked up more of the flavour. (Timing depends on how thick you cut the pieces).
  6. Squeeze over lemon juice and stir through. Pour into bowls.
  7. Sprinkle chopped coriander.
  8. Serve with toasted rye bread (or whatever bread you like)
  9. Warning: do not eat in front of computer!





Tuesday, May 28, 2013

Soup Series: 1, my spinach and sorrel soup


I'm going to be doing something special in the next few weeks on this blog, to celebrate the cosy joys of winter cooking: a series all about soup, with guest posts by fellow authors presenting their personal favourites.
This one's the introductory post, by me, and as it's appearing on the day of the official launch of my latest novel, Scarlet in the Snow, which has its inspiration in Russian fairytale, I'm presenting a soup of my own invention, but with a Russian flavour, a soup that Sveta, the family cook in Scarlet in the Snow, could well have cooked for my heroine Natasha and her mother and two sisters, Liza and Anya. I've featured this soup before on the blog, but I think it deserves another outing!

Spinach and Sorrel Soup

Spinach and sorrel are two leafy greens that keep going in our New England winter, even if they're not in the same wild profusion as in spring. If you can't get sorrel, you can add instead a squeeze of lemon juice to spinach and chives soup.
Finely slice a couple of potatoes and half an onion. Sauté in some butter, with some crushed garlic. Add the washed spinach and sorrel(much more spinach than sorrel--only a small handful of sorrel will do.) Stir around. Add chopped garlic chives and parsley. Add a splash of white wine, then good stock--chicken or good vegetable stock. Add pepper, salt if needed(check, though, as stock is often salty). Bring to a boil then simmer for about 25 minutes. Take off the heat and either mash the vegetables with a potato masher, as I did, or whizz in a blender. In a bowl, mix one egg yolk and about three tablespoons milk, stir, and then add to the hot soup. Serve with chives or any other herb you want.
Simple and very tasty! I recommend making it a few hours before you eat it as then the flavours have time to develop.

Friday, May 17, 2013

Who's Afraid of the Big Bad--Guinea Fowl??

It's a Saturday afternoon in Sydney, I'm ten going on eleven, and creeping down the stairs to the laundry basement of our big old suburban house with the bucket of mash, hoping that Maman will see me and relent, hoping that no-one in the block of smart apartments next door has their telescope trained on us to check out what disreputable activity their noisy French neighbours are up to now. I've never liked the basement; never liked the whole of this lower level, with its damp laundry and creepy, mouldy-walled bathroom with the toilet you use only in dire emergencies. Maman says the extra bathroom was built for people coming to tennis parties here; but the tennis court, though carefully maintained by our father, never sees a player now, only us kids running up and down pretending we're in a prison, trying to get out. The little gazebo next to the tennis court is fine as a setting for our made-up games, and role-playing my creation Princess Alicia and such.
But the basement has no such possibilities. It just crouches malevolently there at the foot of the stairs. I half-expect some axe murderer to grab me by the ankles; some hideously evil presence to kidnap me and take me to another world. Once, Maman bailed up a funnel web in the laundry tub; its outraged, terrifying death-dance made my skin crawl. Maman knows all that. So why has she sent me down here, with the old bucket, to brave the horrors of the basement? I slide the door open, gently. There is a terrible screech from inside, and I quickly shut the door. Maman has said, 'If you let them out, Sophie..' letting the rest of the sentence fade into an expressive silence. I know I must not let them out, or I'll be in twenty sorts of trouble. I stand at the closed door, listening to them rummaging around behind, both querulous and frightening. You silly girl, why are you frightened of them? They're much more frightened of you, great galoot that you are, Maman has said, her raised eyebrow more than I can stand.
So I had grabbed the old bucket full of mash, and marched off down the stairs to where they waited. I could hear them behind the door, and I imagined them pacing, plotting against me. 'Now, as soon as she opens that door, we'll rush her, peck her to death with our terrible beaks, rend her with our terrible scaly claws!'
Don't be silly, I told myself sternly, they're not harpies, they're only pintades, guinea fowl, just weird-looking chooks, that's all! Ha-ha, you're going to be our dinner, before too long, I told the door, with bravado. But meanwhile, here was their dinner, and I was supposed to give it to them.
Dad had brought them home one day, eyes shining. 'Look, Gisèle, a treat!' he told our mother, rubbing his hands in satisfaction. He only ever seemed to call Maman by her given name of Gisèle in front of us kids when he was really excited, or pleased, or amazed in some way. 'My grandmother used to raise them. They're fantastic! Wonderful, subtle flesh..We'll feed them up for a short while, then we'll eat them!' He had got them through someone he knew at work, an immense Mauritian man called Pierre who was well-known as a gourmet and wonderful cook.
This man had come to our house to see the pintade installation; to my surprise, his eyes misted over as he watched the birds. His several chins wobbled. 'Poor things, they little know what's in store for them!' he had said. Dad had looked at him in roguish amusement. 'Ah, but we do, Pierre, and how we're looking forward to it!' he said. 'That's true,' said Pierre, brightening. Food was his abiding passion, one carried to such an extent that even my food-loving parents were a little disconcerted by it. When they were discussing him, Dad would shake his head and say, 'Ah, but then, you see, he is a bachelor..' and Maman's eyebrow would lift, and she would smile at him in a way that I could never quite understand, but that also, for some unfathomable reason, made me feel rather embarassed.
Dad loved keeping animals down in the basement. Not pets, mind you; (although he has a soft spot for cats and dogs, and bought us one later), mostly, he affirmed that pets were a waste of time, an absurdity. 'Animals must be useful,' he'd say, and we'd nod gloomily. In my books, in my fancies about other people, it seemed that to be a real, normal family, you had to have at least one pet. And it had to be, as Dad put it, useless. You had to buy it in a petshop, and buy cans of pet food for it, you had to take it for walks, or whatever. You most certainly did not plan to eat it!
But in the basement, there were no such privileged beasts. There was the occasional chook, just ready for the chopping block; fat rabbits we made the mistake of naming, although we knew their fate, in advance. And there were the pintades. Eventually, for all of them would come the last day in the basement. Ceremonially, they would be led off to the place of execution in the back yard. I always fled to my bedroom, when the hour came; but the younger ones would rush down, greatly excited, squealing in horrified, delighted fascination.
Once it was over, though, I had to help Maman with the disposal of the corpse. Pluck it or skin it, gut the animal, singe the plucked chicken over a gas ring, then put it in the fridge to cool. My mother worked quickly, efficiently; the job was not one that pleased her, but which she considered necessary. She had no feelings about it. It was food, that was all, and she would brook no delicate scruples about it. In the war, her family had had little to eat, so little in fact that her two year old brother had died of malnutrition. And if there was any mumbling from us, Dad would say, 'Well, if you want to eat meat, you have to be prepared to do this, occasionally, and not just buy meat from the butcher or the supermarket. It's only honest. And besides, you know exactly what they've been eating, this way, and how they've been kept.' Typical, I would think. No-one else I knew considered this a given. Other people bought their meat from the butchers'. They bought their wine from the bottleshop, they did not sit for hours every fourth Sunday rinsing out bottles and filling them with wine from a barrel. They bought stock cubes, they did not boil up chicken bones and fish bones. They bought brightly-coloured packets of cake mix, their cakes were white, not bright yellow like ours. They drank fizzy drink at dinner, not water--or on special occasions, water-and-wine, like we children did. I did not really want all these other things, as such; I loved the food my mother made. It was simply a matter of not wanting to be different, of not wanting the access to a whole lot of memories and experiences that I felt sure my schoolmates would not share.
 Later, that would change, but at present, as I dithered outside the door behind which the doomed pintades conducted their anxious confabulation, I wished that my parents would be content with buying plain, ordinary chooks from Coles.. 'Now, you sillies, I'm going to have to come in, you know.' I glanced down at the mash in the bucket. Maybe I could simply slide open the door a fraction, slip in the bucket, and run. But no. Maman had said, 'Bring back the bucket. Put the mash in their bowl,' as if it was as simple as that, merely a matter of feeding a couple of harmless birds. But with their turkey-angry heads, their big, fluffy black-and-white bodies, the pintades certainly looked capable, to my imaginative eyes, of making a rush for you, of pecking you, of getting you down on the ground, and pecking, and pecking.
 'What do you think you're doing? Are you manufacturing them, those pintades? ' Maman is on the steps, frowning. 'I haven't fed them yet,' I say. 'They..they tried to go for me.' 'Nonsense!' says my mother, coming angrily down the steps. 'Oh, you're hopeless. If it's not in a book, you can't cope. They're only birds, for heaven's sake.' And with a swift, crisp movement, she opens the door, marches in to the creepy bathroom without even checking to see if any presence of evil is lurking there, dumps the mash in the guinea fowls' bowl and then rinses the bucket in the laundry tub. The birds are not as big as I'd remembered them; screeching happily, they dive for their mash and eat greedily, while Maman refills their water bowl. She stands looking at them, then at me. Her eyebrows lift. She doesn't need to speak. 'I thought they might peck me,' I say, knowing full well how weak it seems. Maman shrugs. She has lost interest in, or patience with, my dilemma. She's peering at the birds. 'They're making rather a mess,' she says. She shrugs again. 'Oh, well, tomorrow, they won't be here.' The high sharp smell of the pintades fills our nostrils. I think of the sow at Monsieur Vaccarone's, at Empeaux, in the French village that is our other home, and remember how her sty had smelt of pork, in an indecent sort of way. Perhaps the smell of these living birds is the same as that of the roasts that will fill our plates, the day after tomorrow. I look at the heedless pintades, then at Maman. I think my eyes have misted over, at the thoughts that are running in my head. But Maman, not noticing, says, 'I'll have to do them carefully, Pierre is coming to eat them, he's been asking your father about them for some time.' I remember Pierre's remark about the guinea fowls, and Dad's amusement at his crocodile tears.
Maman frowns as she shuts the door. 'They'll take some plucking, I can assure you! There'll be no escaping into your bedroom, tomorrow.' 'Maman, you know I always help,' I say crossly. 'Hmmm,' is all she says, and walks up the stairs with the empty bucket, its sides swinging gently against her legs. I mutter, 'Anyway, how can I escape? You'd always haul me out,' but she doesn't hear, thank goodness, and I follow her up, glad to get away from the basement, up into the higher reaches of the house, where I can continue writing the next instalment of the adventures of Princess Alicia. Perhaps, I think, she has just taken delivery of some eagles, sent to her by her old friend, the Sultan. And she keeps them locked, behind a massive golden door. Not for eating, you understand, because who would be so crass as to eat an eagle--but for safety. 'Alicia approached the basement,' I write, safely back in my room. 'Her heart thumped a little, but she bravely kept on. It was the hour for the feeding of her eagles..'

Thursday, May 9, 2013

Buckwheat from paddock to plate

Buckwheat is a staple in much of Eastern Europe and is also very popular in parts of France, especially Brittany and Normany. Known as 'sarrasin' in France(the dark colour of the husk apparently linked in tradition to the skin-shade of 'Saracens', or Moors), it is mostly ground into flour to make delicious pancakes, and only occasionally used in grain form. But in Eastern Europe of course, especially Russia, it's very much a part of the culinary repertoire, with the husked cooked grain served at breakfast as a porridge with sugar and cream as well as served savoury at lunch and dinner in the same way as say, rice, couscous, etc. It's a delicious grain with a nutty flavour(much tastier than either couscous and that fashionable, expensive grain quinoa) and very nutritious too.
With its short growing season and fast growth, buckwheat also happens to be very easy to grow, at least in our climate, as we found out last summer when David grew it for the first time. It's easy to harvest too and the soft grain is remarkably easy to mill into flour--we used a coffee grinder. The other day we ate home-made buckwheat blini which had gone from paddock to plate--with the grain grown in the garden, harvested by hand, then sorted, ground at home, made into flour, and finally into pancakes. Pretty satisfying! Here are some pictures from go to whoa--from the plant growing in the field to the pancake on the plate!