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Chicken Noodle Soup

Posted on by The Olive Oil Hunter

Often called Jewish penicillin, homemade chicken soup is soothing whether you’re feeling under the weather or just want to shake off winter’s chill. This recipe yields at least 4 quarts of stock and most of the fixings for a chicken soup dinner—that’s why I use a whole bird and not just parts.

Ingredients

  • 2 pounds large carrots, trimmed, peeled, and cut into large chunks
  • 6 large celery stalks, trimmed and cut into chunks
  • 1 large onion, peeled and quartered
  • 4 parsnips, trimmed, peeled, and cut into large chunks
  • 4 fresh flat-leaf parsley sprigs 
  • 4 fresh dill sprigs
  • 1 tablespoon coarse sea salt
  • 20 black peppercorns
  • One 4- or 5-pound chicken, quartered
  • One 12-ounce bag of egg noodles
  • Extra virgin olive oil for drizzling

Directions

Step 1

Place the vegetables and herbs in a large stockpot and add water to cover them by about 4 inches. Add the salt and peppercorns and bring to a boil. Lower the heat, cover the pot with a lid, and cook at a low boil for 2 hours. 

Step 2

Add the chicken and cook for another 2 hours with the lid slightly ajar. The chicken should readily fall off the bones when done.

Step 3

Use tongs to transfer the carrots, parsnips, celery, and chicken to a large bowl; let cool slightly. Remove and discard the chicken skin and bones. Set the meat and vegetables aside. 

Step 4

Strain the broth to remove the herbs, any bits of onion, and peppercorns. Return 8 cups to the stockpot and keep warm. Let the rest cool to room temperature.

Step 5

Cook the egg noodles according to package directions. When ready, strain and divide among 6 soup bowls. Add some chicken and vegetables and ladle in broth. Drizzle with olive oil and serve.

Step 6

To store the rest of the stock: Ladle the room-temperature broth into freezer-safe containers. See Quick Kitchen Nugget in my weekly newsletter for removing fat if desired. Keep what you’ll use during the coming 7 to 10 days in the fridge and freeze the rest, labeling each lid with the contents and date.

Yields 6 soup servings plus 6 to 8 quarts of stock

Winter Salad

Posted on by The Olive Oil Hunter

Using sweet and tart vinegars adds complexity to this vinaigrette, which is a delicious foil for the slightly bitter greens and sweet pears.

Ingredients

For Vinaigrette:

  • 1 tablespoon red wine vinegar, such as Austrian Red Wine Vinegar
  • 1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon honey
  • 1/4 teaspoon coarse sea salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper to taste

For the Salad:

  • 1/2 cup hazelnuts or walnut halves
  • 4 to 6 cups baby spinach, baby kale, escarole, or other winter greens, rinsed and dried
  • 2 ripe pears, cored and thinly sliced
  • Block of Parmigiano-Reggiano or 2 ounces mild blue cheese

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with pepper and more salt, if desired.

Step 2

Make the salad: Heat a small sauté pan. When hot, add the nuts and toast for 2 minutes until they become fragrant, tossing frequently; set aside.

Step 3

Divide the greens among 4 salad plates and top with equal amounts of pear slices and nuts. If using Parmigiano-Reggiano, use a cheese plane to make long shavings over each salad. If using blue cheese, crumble it. Drizzle a spoonful of vinaigrette over each salad and pass the rest on the side.

Yields 4 servings

Fruit and Nut White Chocolate Truffles

Posted on by The Olive Oil Hunter

Cranberries and pistachios pair so well in these creamy white chocolate truffles but have fun experimenting with your own combinations—the technique is exactly the same. 

Ingredients

  • 4 ounces dried cranberries
  • 10 ounces shelled pistachios, divided use
  • 1 pound white chocolate, preferably 35% cacao
  • 1/2 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract

Directions

Step 1

Coarsely chop the cranberries and 4 ounces of the pistachios; set aside. Chop the rest of the pistachios more finely and transfer to a shallow bowl; set aside.

Step 2

Coarsely chop the chocolate; reserve 2 ounces and place the rest along with the heavy cream in a large microwave-safe glass bowl. Microwave at 30% power for 2 minutes, stir, and repeat until the chocolate is not quite fully melted. Out of the microwave, add the remaining chocolate to the bowl, let sit for 2 minutes, and then stir until smooth.

Step 3

Stir in the olive oil and vanilla, then fold in the coarsely chopped cranberries and pistachios. Turn the mixture onto a parchment paper–lined rimmed sheet pan or cookie sheet and gently flatten it with a spatula. Place in the fridge for 20 minutes to firm up for shaping.

Step 4

Once chilled, transfer the paper with the chocolate to your countertop and line the sheet pan with a clean piece of parchment. Using a 1-tablespoon scoop, make a truffle ball and drop it into the bowl of chopped pistachios. Roll it in the nuts, then place on the prepared sheet pan. Repeat with the rest of the chocolate.

Step 5

Place the pan in the fridge to firm up the truffles, about 20 minutes. If not serving right away, place them in a tin or covered dish and keep in the fridge. Refrigerated, the truffles will stay fresh for up to 2 weeks.

Yields about 4 dozen truffles

Lobster Risotto

Posted on by The Olive Oil Hunter

A delicious and festive dish, this can be made quite easily with store-bought lobster broth and a pound of cooked lobster meat. I’m also including directions for making it from scratch, if you prefer, simplified by using only tails. You can get even more flavor from two whole lobsters—after steaming, remove all the claw and tail meat, then use all the shells, legs included, for the stock.

Ingredients

For Homemade Lobster Stock:

  • 4 small (4-ounce) or 2 large (8-ounce) lobster tails, defrosted if frozen
  • 3 tablespoons extra virgin olive oil
  • 2 celery stalks, trimmed and diced
  • 2 carrots, peeled and diced
  • 1 large onion, peeled and diced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sweet paprika, such as Heirloom Sweet Paprika
  • 2 bay leaves

For the Risotto:

  • 3 or 4 threads saffron
  • 1/2 cup dry vermouth
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 large shallots, minced
  • 1-1/2 cups short grain risotto rice, such as carnaroli, vialone nano, or arborio
  • Reserved homemade lobster stock or 4 cups best-quality store-bought stock
  • Reserved lobster meat or 8 (or more) ounces store-bought lobster meat
  • 3/4 cup freshly grated Parmigiano-Reggiano, divided use
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives

Directions

Step 1

To make the stock: Steam the lobster tails on a rack over simmering water in a large covered pot until they turn a bright red-orange, about 8 minutes. Use tongs to transfer them to a cutting board, then pour the cooking liquid into a 4-cup heatproof measuring cup; if needed, add enough water to make 4 cups.

Step 2

Use kitchen shears to cut through the underside of the shells and remove the tail meat. Slice into 1-inch medallions, place in a dish, and cover; set aside.

Step 3

Heat a large skillet or Dutch oven. When hot, add the olive oil, lobster shells, and all the vegetables. Sauté until the vegetables soften, stirring frequently. Add the tomato paste to the center of the pan and cook it until it darkens in color. Carefully whisk in the reserved liquid, plus another 2 cups of water, the paprika, and the bay leaves. 

Step 4

Bring to a boil, then simmer for an hour. Strain the broth into a clean saucepan, pressing down on the vegetables to extract all the liquid. You should have 4 cups; if not, add enough water to make that amount.

Step 5

To make the risotto: Soften the saffron in the vermouth; set aside. Bring the lobster stock to a low simmer in a medium saucepan. Heat a heavy sauté pan or Dutch oven over medium heat. When hot, add the olive oil and shallots, sautéing them until soft, but don’t let them brown. Add the rice to the pan and stir to thoroughly coat with the oil. Cook until the rice is slightly translucent, about 7 to 10 minutes, stirring often.

Step 6

Add the vermouth-saffron mix to the pan and cook until the liquid has nearly evaporated. Ladle 1/2 cup of the hot stock into the rice mixture and stir continuously. When the liquid is almost completely absorbed, stir in another 1/2 cup of hot stock. Repeat until the rice is creamy yet al dente, about 25 minutes (you may not need all the stock). 

Step 7

Stir in 1/2 cup of the Parmigiano-Reggiano and the lobster medallions. If the risotto is too thick, stir in any remaining stock or water, 1/4 cup at a time. Season to taste—the risotto might taste salty enough from the cheese but will benefit from a few twists of a pepper grinder. Serve immediately, topping each portion with a drizzle of olive oil and some chives and passing the rest of the cheese on the side.

Yields 4 servings