Ingredients:

7 chicken thighs (leave skin on for now)
1 cup of green peas
3.5 cups of chopped celery
8 oz. okra pods cut in half (adds body to soup)
1 cup chopped green onions bulb and tops
1.5 cups of fresh sliced mushrooms
1 cup of chopped green tomatoes (these are readily available in
southern US, not sure about else where)
1 smoked ham hock, if avoiding pork use a smoked turkey leg
1 rosemary branch
1 tsp cracked black pepper
..5 tsp of garlic powder
2 tsp of salt
5 bay leaves
large pinch of sage

Boil chicken (with skin) until tender in 5 quarts of water
with sage, bay leaves, garlic powder, rosemary branch, ham hock,
salt and pepper. Remove chicken thighs let cool until they can be
deskinned and deboned, remove rosemary branch and bay leaves and
discard them.

While chicken is cooling, put everything but peas in boiling stock,
cook for 20 minutes before adding prepared chicken back in, add
chicken and cook for an additional 20 minutes adding peas in the last
5 minutes.

Sample and add salt and pepper to taste.

before serving retrieve hamhock and save for breakfast, if using turkey
remove it prior to add vegetables.

Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
of protein per serving.

Enjoy

basilisk

--
A wink is as good as a nod to a blind horse

Sounds great, right up my alley for flavour I will just use red
tomatoes, have never seen green here unless they are unripe tomatoes

"basilisk" > wrote in message
news
>
> Ingredients:
>
> 7 chicken thighs (leave skin on for now)
> 1 cup of green peas
> 3.5 cups of chopped celery
> 8 oz. okra pods cut in half (adds body to soup)
> 1 cup chopped green onions bulb and tops
> 1.5 cups of fresh sliced mushrooms
> 1 cup of chopped green tomatoes (these are readily available in
> southern US, not sure about else where)
> 1 smoked ham hock, if avoiding pork use a smoked turkey leg
> 1 rosemary branch
> 1 tsp cracked black pepper
> .5 tsp of garlic powder
> 2 tsp of salt
> 5 bay leaves
> large pinch of sage
>
> Boil chicken (with skin) until tender in 5 quarts of water
> with sage, bay leaves, garlic powder, rosemary branch, ham hock,
> salt and pepper. Remove chicken thighs let cool until they can be
> deskinned and deboned, remove rosemary branch and bay leaves and
> discard them.
>
> While chicken is cooling, put everything but peas in boiling stock,
> cook for 20 minutes before adding prepared chicken back in, add
> chicken and cook for an additional 20 minutes adding peas in the last
> 5 minutes.
>
> Sample and add salt and pepper to taste.
>
> before serving retrieve hamhock and save for breakfast, if using
> turkey
> remove it prior to add vegetables.
>
> Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
> of protein per serving.
>
> Enjoy
>
> basilisk
>
> --
> A wink is as good as a nod to a blind horse

"Ozgirl" > wrote in message
...
> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes

Not usually available here either unless you grow your own. I have seen
Heirloom that are green or somewhat green but they're supposed to be that
color

On Sun, 13 Nov 2011 14:29:26 +1000, Ozgirl wrote:

> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes
>


Green tomatoes have a "different flavor", what I was refering to is an
unripe tomato, I think there are heirloom tomatoes that stay green
but I have never used them.

basilisk


--
A wink is as good as a nod to a blind horse

On Sat, 12 Nov 2011 20:41:26 -0800, Julie Bove wrote:

> "Ozgirl" > wrote in message
> ...
>> Sounds great, right up my alley for flavour I will just use red
>> tomatoes, have never seen green here unless they are unripe tomatoes
>
> Not usually available here either unless you grow your own. I have seen
> Heirloom that are green or somewhat green but they're supposed to be
> that color

I believe that tomatillos could be used to good effect, but I have never
tried them in this dish.

basilisk

--
A wink is as good as a nod to a blind horse

"basilisk" > wrote in message
...
> On Sun, 13 Nov 2011 14:29:26 +1000, Ozgirl wrote:
>
>> Sounds great, right up my alley for flavour I will just use red
>> tomatoes, have never seen green here unless they are unripe tomatoes
>>
>
>
> Green tomatoes have a "different flavor", what I was refering to is an
> unripe tomato, I think there are heirloom tomatoes that stay green
> but I have never used them.

Yes. Those taste like a red tomato.

"basilisk" > wrote in message
...
> On Sat, 12 Nov 2011 20:41:26 -0800, Julie Bove wrote:
>
>> "Ozgirl" > wrote in message
>> ...
>>> Sounds great, right up my alley for flavour I will just use red
>>> tomatoes, have never seen green here unless they are unripe tomatoes
>>
>> Not usually available here either unless you grow your own. I have seen
>> Heirloom that are green or somewhat green but they're supposed to be
>> that color
>
> I believe that tomatillos could be used to good effect, but I have never
> tried them in this dish.

Maybe. Not sure how much they taste like green tomatoes though.

basilisk > wrote:

: Ingredients:

: 7 chicken thighs (leave skin on for now)
: 1 cup of green peas
: 3.5 cups of chopped celery
: 8 oz. okra pods cut in half (adds body to soup)
: 1 cup chopped green onions bulb and tops
: 1.5 cups of fresh sliced mushrooms
: 1 cup of chopped green tomatoes (these are readily available in
: southern US, not sure about else where)
: 1 smoked ham hock, if avoiding pork use a smoked turkey leg
: 1 rosemary branch
: 1 tsp cracked black pepper
: .5 tsp of garlic powder
: 2 tsp of salt
: 5 bay leaves
: large pinch of sage

: Boil chicken (with skin) until tender in 5 quarts of water
: with sage, bay leaves, garlic powder, rosemary branch, ham hock,
: salt and pepper. Remove chicken thighs let cool until they can be
: deskinned and deboned, remove rosemary branch and bay leaves and
: discard them.

: While chicken is cooling, put everything but peas in boiling stock,
: cook for 20 minutes before adding prepared chicken back in, add
: chicken and cook for an additional 20 minutes adding peas in the last
: 5 minutes.

: Sample and add salt and pepper to taste.

: before serving retrieve hamhock and save for breakfast, if using turkey
: remove it prior to add vegetables.

: Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
: of protein per serving.

: Enjoy

: basilisk

: --
: A wink is as good as a nod to a blind horse

Wow! this is the first time I have seen a chicken soup without at least
lots of onions, and also without celery and carrots. It looks
interesting and would make quite a different one than my usual one, which
is based on my mMother and grandmother's recipies, or, perhaps we shoudl
say methods, as they were never exactly measured or written down.

Wendy

On Sun, 13 Nov 2011 20:21:33 +0000 (UTC), W. Baker wrote:

> basilisk > wrote:
>
>: Ingredients:
>
>: 7 chicken thighs (leave skin on for now)
>: 1 cup of green peas
>: 3.5 cups of chopped celery
>: 8 oz. okra pods cut in half (adds body to soup)
>: 1 cup chopped green onions bulb and tops
>: 1.5 cups of fresh sliced mushrooms
>: 1 cup of chopped green tomatoes (these are readily available in
>: southern US, not sure about else where)
>: 1 smoked ham hock, if avoiding pork use a smoked turkey leg
>: 1 rosemary branch
>: 1 tsp cracked black pepper
>: .5 tsp of garlic powder
>: 2 tsp of salt
>: 5 bay leaves
>: large pinch of sage
>
>: Boil chicken (with skin) until tender in 5 quarts of water
>: with sage, bay leaves, garlic powder, rosemary branch, ham hock,
>: salt and pepper. Remove chicken thighs let cool until they can be
>: deskinned and deboned, remove rosemary branch and bay leaves and
>: discard them.
>
>: While chicken is cooling, put everything but peas in boiling stock,
>: cook for 20 minutes before adding prepared chicken back in, add
>: chicken and cook for an additional 20 minutes adding peas in the last
>: 5 minutes.
>
>: Sample and add salt and pepper to taste.
>
>: before serving retrieve hamhock and save for breakfast, if using turkey
>: remove it prior to add vegetables.
>
>: Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
>: of protein per serving.
>
>: Enjoy
>
>: basilisk
>
>: --
>: A wink is as good as a nod to a blind horse
>
> Wow! this is the first time I have seen a chicken soup without at least
> lots of onions, and also without celery and carrots. It looks
> interesting and would make quite a different one than my usual one, which
> is based on my mMother and grandmother's recipies, or, perhaps we shoudl
> say methods, as they were never exactly measured or written down.
>
> Wendy

Mother and Grandmother never really planned soups did they?
The soups and stews were just amalgams of whatever were available
at the moment.

Traditionally chicken soup here would contain: carrots, onions and
not quite so much celery, and would be thickened with cornstarch/flour.
It would also have elbow macaroni added in most cases.

In an effort to keep the carbs down the carrots, thickening, and noodles
were elinminated.

With the addition of file' (ground sassafras leaves), this could easily be
considered a
chicken gumbo.

"Susan" > wrote in message
...

> My mother's had no noodles, just carrot, onion (including a coupe of small
> whole ones), celery and lots of fresh dill. I have never had corn starch
> thickened chicken soup, nor do I think I'd want to. I'm accustomed to the
> clear broth style.
>
> Susan

Sounds like my moms and mine too.

Cheri

"basilisk" > wrote in message
...

> Mother and Grandmother never really planned soups did they?
> The soups and stews were just amalgams of whatever were available
> at the moment.

Yes, that how it was when I grew up and how it is now. In grandma's day
and mum's early days it was whatever was available in the garden, for me
I use up what's left over in the fridge

Not many of my my recipes are the same twice

> Traditionally chicken soup here would contain: carrots, onions and
> not quite so much celery, and would be thickened with
> cornstarch/flour.
> It would also have elbow macaroni added in most cases.
>
> In an effort to keep the carbs down the carrots, thickening, and
> noodles
> were elinminated.
>
> With the addition of file' (ground sassafras leaves), this could
> easily be
> considered a
> chicken gumbo.

basilisk > wrote:
: On Sun, 13 Nov 2011 20:21:33 +0000 (UTC), W. Baker wrote:

: > basilisk > wrote:
: >
: >: Ingredients:
: >
: >: 7 chicken thighs (leave skin on for now)
: >: 1 cup of green peas
: >: 3.5 cups of chopped celery
: >: 8 oz. okra pods cut in half (adds body to soup)
: >: 1 cup chopped green onions bulb and tops
: >: 1.5 cups of fresh sliced mushrooms
: >: 1 cup of chopped green tomatoes (these are readily available in
: >: southern US, not sure about else where)
: >: 1 smoked ham hock, if avoiding pork use a smoked turkey leg
: >: 1 rosemary branch
: >: 1 tsp cracked black pepper
: >: .5 tsp of garlic powder
: >: 2 tsp of salt
: >: 5 bay leaves
: >: large pinch of sage
: >
: >: Boil chicken (with skin) until tender in 5 quarts of water
: >: with sage, bay leaves, garlic powder, rosemary branch, ham hock,
: >: salt and pepper. Remove chicken thighs let cool until they can be
: >: deskinned and deboned, remove rosemary branch and bay leaves and
: >: discard them.
: >
: >: While chicken is cooling, put everything but peas in boiling stock,
: >: cook for 20 minutes before adding prepared chicken back in, add
: >: chicken and cook for an additional 20 minutes adding peas in the last
: >: 5 minutes.
: >
: >: Sample and add salt and pepper to taste.
: >
: >: before serving retrieve hamhock and save for breakfast, if using turkey
: >: remove it prior to add vegetables.
: >
: >: Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
: >: of protein per serving.
: >
: >: Enjoy
: >
: >: basilisk
: >
: >: --
: >: A wink is as good as a nod to a blind horse
: >
: > Wow! this is the first time I have seen a chicken soup without at least
: > lots of onions, and also without celery and carrots. It looks
: > interesting and would make quite a different one than my usual one, which
: > is based on my mMother and grandmother's recipies, or, perhaps we shoudl
: > say methods, as they were never exactly measured or written down.
: >
: > Wendy

: Mother and Grandmother never really planned soups did they?
: The soups and stews were just amalgams of whatever were available
: at the moment.

: Traditionally chicken soup here would contain: carrots, onions and
: not quite so much celery, and would be thickened with cornstarch/flour.
: It would also have elbow macaroni added in most cases.

: In an effort to keep the carbs down the carrots, thickening, and noodles
: were elinminated.

: With the addition of file' (ground sassafras leaves), this could easily be
: considered a
: chicken gumbo.

We never had thickened soup. it wa served, liquid with carrot slics
floating in it, sometimes noodles or, even beter matzo balls. I often
make it putting the boned skinned chicken that has given its all to the
soup back in the soup and often keep the vegetables other than the carrots
in it too, makign it into a one dish meal. Matzo balls are now only for
very special occasions like Passover.

Wendy

On 11/14/2011 3:21 PM, Ozgirl wrote:

> Yes, that how it was when I grew up and how it is now. In grandma's day
> and mum's early days it was whatever was available in the garden, for me
> I use up what's left over in the fridge


I also make a "fridge" soup. Some nice beans or barley help.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/14/2011 4:25 PM, W. Baker wrote:

> We never had thickened soup. it wa served, liquid with carrot slics
> floating in it, sometimes noodles or, even beter matzo balls. I often
> make it putting the boned skinned chicken that has given its all to the
> soup back in the soup and often keep the vegetables other than the carrots
> in it too, makign it into a one dish meal. Matzo balls are now only for
> very special occasions like Passover.


I can't even imagine thickening chicken soup. My late mother-in-law
used to put the carrots in the blender and then put the pureed carrots
into the soup. Got the kids eating carrots :-)

I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
Those are the two times a year I make latkes, also.

This year there will be about 8 people at my house to eat brisket and
latkes for Chanukah. The friend I invited last year invited a whole
bunch of other friends for this year. I just ordered a brand new
Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
big one for a long, long time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> On 11/14/2011 4:25 PM, W. Baker wrote:
>
>> We never had thickened soup. it wa served, liquid with carrot slics
>> floating in it, sometimes noodles or, even beter matzo balls. I
>> often make it putting the boned skinned chicken that has given its
>> all to the soup back in the soup and often keep the vegetables other
>> than the carrots in it too, makign it into a one dish meal. Matzo
>> balls are now only for very special occasions like Passover.
>
>
> I can't even imagine thickening chicken soup. My late mother-in-law
> used to put the carrots in the blender and then put the pureed carrots
> into the soup. Got the kids eating carrots :-)
>
> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
> Those are the two times a year I make latkes, also.
>
> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole
> bunch of other friends for this year. I just ordered a brand new
> Cuisinart from Kohl's. They had quite a deal and I'd been jonesing
> for a big one for a long, long time.

I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
Nach Waxman's Brisket from The Silver Palate. It really is the best brisket
I've ever had, by a long shot.

"Janet Wilder" > wrote in message
news:4ec1c35b$0$9787$c3e8da3

> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole bunch
> of other friends for this year. I just ordered a brand new Cuisinart from
> Kohl's. They had quite a deal and I'd been jonesing for a big one for a
> long, long time.

How did we ever get by without our Cuisinarts? I love mine.

Cheri

Janet Wilder > wrote:
: On 11/14/2011 4:25 PM, W. Baker wrote:

: > We never had thickened soup. it wa served, liquid with carrot slics
: > floating in it, sometimes noodles or, even beter matzo balls. I often
: > make it putting the boned skinned chicken that has given its all to the
: > soup back in the soup and often keep the vegetables other than the carrots
: > in it too, makign it into a one dish meal. Matzo balls are now only for
: > very special occasions like Passover.


: I can't even imagine thickening chicken soup. My late mother-in-law
: used to put the carrots in the blender and then put the pureed carrots
: into the soup. Got the kids eating carrots :-)

: I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
: Those are the two times a year I make latkes, also.

: This year there will be about 8 people at my house to eat brisket and
: latkes for Chanukah. The friend I invited last year invited a whole
: bunch of other friends for this year. I just ordered a brand new
: Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
: big one for a long, long time.


: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

I once pureed the whole thing, chicken, vegetables, dill, everyting bu t
the bones an skin. the kids loved i and named it velvet soup. I wuld
make it every once in a while.

I have been lusting after a large cuisinart, but wit oly me in the house
I really don't need it. My regular old onereally is enough for me. i use
it often for meatloaf, first making my own breadcrumbs from my 4 grams of
effective carb bread then pulverizng lots of vegetales and then hand
mixing it with the turkey and some regular, not Italian tomato sauce.
that and gazpacho are my big food processor foods.

Wendy

Janet > wrote:
: Janet Wilder wrote:
: > On 11/14/2011 4:25 PM, W. Baker wrote:
: >
: >> We never had thickened soup. it wa served, liquid with carrot slics
: >> floating in it, sometimes noodles or, even beter matzo balls. I
: >> often make it putting the boned skinned chicken that has given its
: >> all to the soup back in the soup and often keep the vegetables other
: >> than the carrots in it too, makign it into a one dish meal. Matzo
: >> balls are now only for very special occasions like Passover.
: >
: >
: > I can't even imagine thickening chicken soup. My late mother-in-law
: > used to put the carrots in the blender and then put the pureed carrots
: > into the soup. Got the kids eating carrots :-)
: >
: > I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
: > Those are the two times a year I make latkes, also.
: >
: > This year there will be about 8 people at my house to eat brisket and
: > latkes for Chanukah. The friend I invited last year invited a whole
: > bunch of other friends for this year. I just ordered a brand new
: > Cuisinart from Kohl's. They had quite a deal and I'd been jonesing
: > for a big one for a long, long time.

: I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
: Nach Waxman's Brisket from The Silver Palate. It really is the best brisket
: I've ever had, by a long shot.

Ha! You should try mine.

Brisket, Caramelized (M, KLP, TNT)
Source: Celia C. Wisan to W. Baker
Serves: 6-12 depending on the size of the brisket
1 first cut brisket or top of the rib-3-7 lbs.
2-4 garlic cloves, peeled
salt and freshly ground pepper to taste
1-3 onions thinly sliced
3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use juice
for another recipe. Do not use more tomatoes
1-3 bay leaves

At least one day before cooking, put slivers of garlic in slits all over
the brisket. Rub it well with freshly ground black pepper and optionally,
salt. Slice onions and arrange all over and under the roast. Marinate
covered in the fridge overnight.

Day of cooking: Preheat oven to 500F--that's 500!

Put meat in a roasting pan with a cover and arrange the onion slices from
the night before all around.

Squash either 3 medium fresh tomatoes or use about 4 canned egg tomatoes
and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO OTHER LIQUID
add a bay leaf or two.

Cover the pan and put it into the very hot oven. After 15 minutes turn
down the oven without opening it to 350F. Cook for approximately 3 hours.
If you look in after 2 hours or so you will see a gray mass with lots of
liquid. Don't worry. Just keep cooking.

When the water has disappeared and the meat and onions etc. are browned,
but not quite burnt, and the meat is soft to a fork, it is done.

Remove the meat from the pan and make gravy by deglazing the pan with lots
of water (more than a quart to start, it can always be reduced) and
cooking it down until it tastes rich and nice to you. It should make
plenty of gravy as the pan drippings are intensely strong.

Slice the meat across the grain and serve with the gravy. Roast potatoes
or kasha go well with this.

This lends itself to preparation ahead of time and freezes well. When
reheating, bring the sliced meat to room temperature and heat the gravy to
boiling. Then pour it over the meat. Heating the meat in the gravy gives
it a boiled rather than roasted taste and is not as good. It makes an
excellent Seder meal as it can be prepared in advance.

Posted by Wendy Baker

Enjoy!

Wendy

"Janet Wilder" > wrote in message
b.com...

> When my kids were small and I was poor and struggling, I'd make entire
> pots of chicken soup with nothing but backs, necks and giblets.

My mother was greatly distressed when they stopped leaving a bag of
giblets in frozen chicken. So presumably she used them in our soups too

W. Baker wrote:
> Janet > wrote:
>> Janet Wilder wrote:
>>> On 11/14/2011 4:25 PM, W. Baker wrote:
>>>
>>>> We never had thickened soup. it wa served, liquid with carrot
>>>> slics floating in it, sometimes noodles or, even beter matzo
>>>> balls. I often make it putting the boned skinned chicken that has
>>>> given its all to the soup back in the soup and often keep the
>>>> vegetables other than the carrots in it too, makign it into a one
>>>> dish meal. Matzo balls are now only for very special occasions
>>>> like Passover.
>>>
>>>
>>> I can't even imagine thickening chicken soup. My late mother-in-law
>>> used to put the carrots in the blender and then put the pureed
>>> carrots into the soup. Got the kids eating carrots :-)
>>>
>>> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's
>>> it. Those are the two times a year I make latkes, also.
>>>
>>> This year there will be about 8 people at my house to eat brisket
>>> and latkes for Chanukah. The friend I invited last year invited a
>>> whole bunch of other friends for this year. I just ordered a brand
>>> new Cuisinart from Kohl's. They had quite a deal and I'd been
>>> jonesing for a big one for a long, long time.
>
>> I don't know how you cook your brisket, but I HIGHLY reccomend the
>> recipe Nach Waxman's Brisket from The Silver Palate. It really is
>> the best brisket I've ever had, by a long shot.
>
> Ha! You should try mine.
>
> Brisket, Caramelized (M, KLP, TNT)
> Source: Celia C. Wisan to W. Baker
> Serves: 6-12 depending on the size of the brisket
> 1 first cut brisket or top of the rib-3-7 lbs.
> 2-4 garlic cloves, peeled
> salt and freshly ground pepper to taste
> 1-3 onions thinly sliced
> 3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use
> juice for another recipe. Do not use more tomatoes
> 1-3 bay leaves
>
> At least one day before cooking, put slivers of garlic in slits all
> over the brisket. Rub it well with freshly ground black pepper and
> optionally, salt. Slice onions and arrange all over and under the
> roast. Marinate covered in the fridge overnight.
>
> Day of cooking: Preheat oven to 500F--that's 500!
>
> Put meat in a roasting pan with a cover and arrange the onion slices
> from the night before all around.
>
> Squash either 3 medium fresh tomatoes or use about 4 canned egg
> tomatoes and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO
> OTHER LIQUID add a bay leaf or two.
>
> Cover the pan and put it into the very hot oven. After 15 minutes turn
> down the oven without opening it to 350F. Cook for approximately 3
> hours. If you look in after 2 hours or so you will see a gray mass
> with lots of liquid. Don't worry. Just keep cooking.
>
> When the water has disappeared and the meat and onions etc. are
> browned, but not quite burnt, and the meat is soft to a fork, it is
> done.
>
> Remove the meat from the pan and make gravy by deglazing the pan with
> lots of water (more than a quart to start, it can always be reduced)
> and cooking it down until it tastes rich and nice to you. It should
> make plenty of gravy as the pan drippings are intensely strong.
>
> Slice the meat across the grain and serve with the gravy. Roast
> potatoes or kasha go well with this.
>
> This lends itself to preparation ahead of time and freezes well. When
> reheating, bring the sliced meat to room temperature and heat the
> gravy to boiling. Then pour it over the meat. Heating the meat in the
> gravy gives it a boiled rather than roasted taste and is not as good.
> It makes an excellent Seder meal as it can be prepared in advance.
>
> Posted by Wendy Baker
>
> Enjoy!
>
> Wendy

Nach Waxman's is very similar, but with all due respect, has some features
that I think would make it better. The recipe calls for onions, peeled and
thickly scliced, that are cooked to a handsome mahogany brown. That is going
to result in a better flavor. The brisket is also browned before
braising...again, better flavor. It is cooked for several hours, then
sliced, reassembled, and cooked further.

I suggest looking it up. If you can't find it< I will post it.

"Ozgirl" > wrote in message
...
>
>
> "Janet Wilder" > wrote in message
> b.com...
>
>> When my kids were small and I was poor and struggling, I'd make entire
>> pots of chicken soup with nothing but backs, necks and giblets.
>
> My mother was greatly distressed when they stopped leaving a bag of
> giblets in frozen chicken. So presumably she used them in our soups too


What? That's a sacrilege! Gotta have the giblets. :-)

Cheri

"Cheri" > wrote in message
...
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Janet Wilder" > wrote in message
>> b.com...
>>
>>> When my kids were small and I was poor and struggling, I'd make
>>> entire pots of chicken soup with nothing but backs, necks and
>>> giblets.
>>
>> My mother was greatly distressed when they stopped leaving a bag of
>> giblets in frozen chicken. So presumably she used them in our soups
>> too
>
>
> What? That's a sacrilege! Gotta have the giblets. :-)
>
> Cheri

The modern generation seemed to shun them. When we used to slaughter our
own chooks not a part of them got wasted (except for the feathers...)

"Ozgirl" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> b.com...
>>>
>>>> When my kids were small and I was poor and struggling, I'd make entire
>>>> pots of chicken soup with nothing but backs, necks and giblets.
>>>
>>> My mother was greatly distressed when they stopped leaving a bag of
>>> giblets in frozen chicken. So presumably she used them in our soups too
>>>
>>
>>
>> What? That's a sacrilege! Gotta have the giblets. :-)
>>
>> Cheri
>
> The modern generation seemed to shun them. When we used to slaughter our
> own chooks not a part of them got wasted (except for the feathers...)

Us too. Mostly raised on a chicken/turkey ranch, lots of drop craws with the
young turkeys, so we used them as fryers, all of them...except as you say,
the feathers. Back in those days the folks would let us kids have a few
turkeys to clean and sell at Thanksgiving. Course, you couldn't do that now,
but we made some spending money that way. I hated all that candling,
milking, sheep shearing and stuff as a kid, but it seems nice in nostalgia.
:-)

Cheri

thickened chicken soup could be thought of more as an "a la king" sorta
thing... served thickened over rice, bread or noodles, not carb friendly but
my mom made it on cold winter days if she had the leftovers to do it.

Lee

whose mom also made regular, or as my dad says, REAL chicken soup. lol
"Janet Wilder" > wrote in message
b.com...
> On 11/14/2011 4:25 PM, W. Baker wrote:
>
>> We never had thickened soup. it wa served, liquid with carrot slics
>> floating in it, sometimes noodles or, even beter matzo balls. I often
>> make it putting the boned skinned chicken that has given its all to the
>> soup back in the soup and often keep the vegetables other than the
>> carrots
>> in it too, makign it into a one dish meal. Matzo balls are now only for
>> very special occasions like Passover.
>
>
> I can't even imagine thickening chicken soup. My late mother-in-law used
> to put the carrots in the blender and then put the pureed carrots into the
> soup. Got the kids eating carrots :-)
>
> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
> Those are the two times a year I make latkes, also.
>
> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole bunch
> of other friends for this year. I just ordered a brand new Cuisinart from
> Kohl's. They had quite a deal and I'd been jonesing for a big one for a
> long, long time.
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

this should probably a new thread, but i am just too tired, for those of you
with a big monster mixer, what do you have, and why? i have been looking at
the "arts/aides" as dh now calls them and i simply am overwhelemed.

Lee
"Cheri" > wrote in message
...
> "Janet Wilder" > wrote in message
> news:4ec1c35b$0$9787$c3e8da3
>
>> This year there will be about 8 people at my house to eat brisket and
>> latkes for Chanukah. The friend I invited last year invited a whole
>> bunch of other friends for this year. I just ordered a brand new
>> Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
>> big one for a long, long time.
>
> How did we ever get by without our Cuisinarts? I love mine.
>
> Cheri

was just discussing this with a df, her grandmother used to somehow clean
the feathers to make pillows and bed batting with... she doesn't remember,
but she lolled when she said it popped into her head the hoter day and she
was trying to figure how she cleaned them and they didn't stink.

My sister has started skinning her chickens whn she slaughters so it goes
quicker, the skin isn't there to tempt and smells less nasty,
Lee
"Ozgirl" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Janet Wilder" > wrote in message
>>> b.com...
>>>
>>>> When my kids were small and I was poor and struggling, I'd make entire
>>>> pots of chicken soup with nothing but backs, necks and giblets.
>>>
>>> My mother was greatly distressed when they stopped leaving a bag of
>>> giblets in frozen chicken. So presumably she used them in our soups too
>>>
>>
>>
>> What? That's a sacrilege! Gotta have the giblets. :-)
>>
>> Cheri
>
> The modern generation seemed to shun them. When we used to slaughter our
> own chooks not a part of them got wasted (except for the feathers...)

"Storrmmee" > wrote in message
...
> was just discussing this with a df, her grandmother used to somehow
> clean the feathers to make pillows and bed batting with... she doesn't
> remember, but she lolled when she said it popped into her head the
> hoter day and she was trying to figure how she cleaned them and they
> didn't stink.
>
> My sister has started skinning her chickens whn she slaughters so it
> goes quicker, the skin isn't there to tempt and smells less nasty,

My grandmother possibly did. She was born in the early 1890's, didn't
have a house with anything but a dirt floor for many, many years and
made boy's pants out of grain sacks! I cringe when I think what that
must have felt like against the skin.

Janet > wrote:
: W. Baker wrote:
: > Janet > wrote:
: >> Janet Wilder wrote:
: >>> On 11/14/2011 4:25 PM, W. Baker wrote:
: >>>
: >>>> We never had thickened soup. it wa served, liquid with carrot
: >>>> slics floating in it, sometimes noodles or, even beter matzo
: >>>> balls. I often make it putting the boned skinned chicken that has
: >>>> given its all to the soup back in the soup and often keep the
: >>>> vegetables other than the carrots in it too, makign it into a one
: >>>> dish meal. Matzo balls are now only for very special occasions
: >>>> like Passover.
: >>>
: >>>
: >>> I can't even imagine thickening chicken soup. My late mother-in-law
: >>> used to put the carrots in the blender and then put the pureed
: >>> carrots into the soup. Got the kids eating carrots :-)
: >>>
: >>> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's
: >>> it. Those are the two times a year I make latkes, also.
: >>>
: >>> This year there will be about 8 people at my house to eat brisket
: >>> and latkes for Chanukah. The friend I invited last year invited a
: >>> whole bunch of other friends for this year. I just ordered a brand
: >>> new Cuisinart from Kohl's. They had quite a deal and I'd been
: >>> jonesing for a big one for a long, long time.
: >
: >> I don't know how you cook your brisket, but I HIGHLY reccomend the
: >> recipe Nach Waxman's Brisket from The Silver Palate. It really is
: >> the best brisket I've ever had, by a long shot.
: >
: > Ha! You should try mine.
: >
: > Brisket, Caramelized (M, KLP, TNT)
: > Source: Celia C. Wisan to W. Baker
: > Serves: 6-12 depending on the size of the brisket
: > 1 first cut brisket or top of the rib-3-7 lbs.
: > 2-4 garlic cloves, peeled
: > salt and freshly ground pepper to taste
: > 1-3 onions thinly sliced
: > 3-4 fresh tomatoes (summer) or 4-5 canned plum tomatoes drained. Use
: > juice for another recipe. Do not use more tomatoes
: > 1-3 bay leaves
: >
: > At least one day before cooking, put slivers of garlic in slits all
: > over the brisket. Rub it well with freshly ground black pepper and
: > optionally, salt. Slice onions and arrange all over and under the
: > roast. Marinate covered in the fridge overnight.
: >
: > Day of cooking: Preheat oven to 500F--that's 500!
: >
: > Put meat in a roasting pan with a cover and arrange the onion slices
: > from the night before all around.
: >
: > Squash either 3 medium fresh tomatoes or use about 4 canned egg
: > tomatoes and squash them. DO NOT ADD THE JUICE FROM THE CAN. ADD NO
: > OTHER LIQUID add a bay leaf or two.
: >
: > Cover the pan and put it into the very hot oven. After 15 minutes turn
: > down the oven without opening it to 350F. Cook for approximately 3
: > hours. If you look in after 2 hours or so you will see a gray mass
: > with lots of liquid. Don't worry. Just keep cooking.
: >
: > When the water has disappeared and the meat and onions etc. are
: > browned, but not quite burnt, and the meat is soft to a fork, it is
: > done.
: >
: > Remove the meat from the pan and make gravy by deglazing the pan with
: > lots of water (more than a quart to start, it can always be reduced)
: > and cooking it down until it tastes rich and nice to you. It should
: > make plenty of gravy as the pan drippings are intensely strong.
: >
: > Slice the meat across the grain and serve with the gravy. Roast
: > potatoes or kasha go well with this.
: >
: > This lends itself to preparation ahead of time and freezes well. When
: > reheating, bring the sliced meat to room temperature and heat the
: > gravy to boiling. Then pour it over the meat. Heating the meat in the
: > gravy gives it a boiled rather than roasted taste and is not as good.
: > It makes an excellent Seder meal as it can be prepared in advance.
: >
: > Posted by Wendy Baker
: >
: > Enjoy!
: >
: > Wendy

: Nach Waxman's is very similar, but with all due respect, has some features
: that I think would make it better. The recipe calls for onions, peeled and
: thickly scliced, that are cooked to a handsome mahogany brown. That is going
: to result in a better flavor. The brisket is also browned before
: braising...again, better flavor. It is cooked for several hours, then
: sliced, reassembled, and cooked further.

: I suggest looking it up. If you can't find it< I will post it.

In my recipe, the onions all cook to a great brown along with teh meat.
The use of the 500F starting temp was a short-cut I developed to brown the
brisket before it actually braises. Note that these is no added liquid so
the hot start gets it all browned before the liquids form the onions,
limited number of tomatoe and the meat itself begins to emerge. This
brisket will actually have a crust on pot unless you turn it near the end,
which is where the caramelized name, given it by the Jewish-food list's
owner, comes from. I just call it Cohen Family brisket. It is
definitely, a different brisket than many others with no added liquids,
sweet ingredients other than onions and tomaots and is cook long enough
for any exuded liquid to braise and then disappear so it is wonderfully
brown and the gravy easy to make, with just the plain water and all that
fond of meat stuff, browned tomatoes nd onions!!!!

Wendy

Storrmmee > wrote:
: this should probably a new thread, but i am just too tired, for those of you
: with a big monster mixer, what do you have, and why? i have been looking at
: the "arts/aides" as dh now calls them and i simply am overwhelemed.

: Lee

I still have a 15 year old Kitchen Aid 4 1/2 qt stand mixer tht is now
their smallest model in the country. I use t not often, but for the whole
weat, spiced challah I bake for the jewish New Year's holidays. I make
about 8 or 9 fairly small loaves of the snail like specially shaped bread
from a recipe that is supposed to make 2 loaves. In this way, when I
serve oit , whole for ritual purposes, at a holiday dinner I have no
left-overs to temp me the next morning:-) I also annually make a double
recipe of a honey cake, 2 loaves for the annual local hospital
fund-raising fair and 2 for the Holidays. actually, I did not make it
this year, but Syd especially loved this so I would make it for him.
Unfortunatly, no need for it now:-( In the city I have a heavy duty hand
mixer I use to make my Channuka candle cookies with my grandkids, just
part of the family tradition. It is fun to see how the hand rolled cookie
shapes improve with each year for each kid, lumpy bumps at 2 and 3, and
graceful long ones by 8 or 9, then they get to decorate them.

Wendy

Storrmmee > wrote:
: thickened chicken soup could be thought of more as an "a la king" sorta
: thing... served thickened over rice, bread or noodles, not carb friendly but
: my mom made it on cold winter days if she had the leftovers to do it.

: Lee


Funny you mentin that. My mother used to make Kosher chicken a-la king
with veloute sauce(like cream sauce, but using chicken stock), which she
called Jewish cream sauce. Then she would add the pimentos, etc to the
cut up soup chicken.

Wendy
: whose mom also made regular, or as my dad says, REAL chicken soup. lol
: "Janet Wilder" > wrote in message
: b.com...
: > On 11/14/2011 4:25 PM, W. Baker wrote:
: >
: >> We never had thickened soup. it wa served, liquid with carrot slics
: >> floating in it, sometimes noodles or, even beter matzo balls. I often
: >> make it putting the boned skinned chicken that has given its all to the
: >> soup back in the soup and often keep the vegetables other than the
: >> carrots
: >> in it too, makign it into a one dish meal. Matzo balls are now only for
: >> very special occasions like Passover.
: >
: >
: > I can't even imagine thickening chicken soup. My late mother-in-law used
: > to put the carrots in the blender and then put the pureed carrots into the
: > soup. Got the kids eating carrots :-)
: >
: > I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
: > Those are the two times a year I make latkes, also.
: >
: > This year there will be about 8 people at my house to eat brisket and
: > latkes for Chanukah. The friend I invited last year invited a whole bunch
: > of other friends for this year. I just ordered a brand new Cuisinart from
: > Kohl's. They had quite a deal and I'd been jonesing for a big one for a
: > long, long time.
: >
: >
: > --
: > Janet Wilder
: > Way-the-heck-south Texas
: > Spelling doesn't count. Cooking does.

On 11/14/2011 8:00 PM, Janet wrote:

> I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
> Nach Waxman's Brisket from The Silver Palate. It really is the best brisket
> I've ever had, by a long shot.
>


Where do I find the recipe?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/14/2011 8:10 PM, Cheri wrote:
> "Janet Wilder" > wrote in message
> news:4ec1c35b$0$9787$c3e8da3
>
>> This year there will be about 8 people at my house to eat brisket and
>> latkes for Chanukah. The friend I invited last year invited a whole
>> bunch of other friends for this year. I just ordered a brand new
>> Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for
>> a big one for a long, long time.
>
> How did we ever get by without our Cuisinarts? I love mine.
>

In 1993, knowing that in 1996 we were selling the house and moving into
our RV, I purchased a full-power miniature Cuisinart. This is not the
chopper only one. It came with the slicing and shredding disks as well
as the metal blade and a juicer attachment. There is a second bowl that
will "shoot" grated or sliced stuff into a larger bowl because the bowl
of the Cuisinart is quite limited. I have been using this machine for a
long time.

A few years ago I replaced the bowl with a new one and got a new blade.
It's my go-to when cooking for just the two of us, but it's too small to
do things like pizza dough and quantities of stuff for company.

Now that I've been in a stationary house with a huge kitchen, I've been
wanting a new one. Someone gave me an ancient Hamilton Beach which
worked okay but the blade fell apart and messed up the bowl. I need a
*real* machine.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/14/2011 8:30 PM, W. Baker wrote:

> This lends itself to preparation ahead of time and freezes well. When
> reheating, bring the sliced meat to room temperature and heat the gravy to
> boiling. Then pour it over the meat. Heating the meat in the gravy gives
> it a boiled rather than roasted taste and is not as good. It makes an
> excellent Seder meal as it can be prepared in advance.


That's a great tip, Wendy! I usually do my brisket in the slow cooker
with lots of onions, dry red wine, garlic, bay leaves, marjoram and
thyme. From ethnic habit, I add a little ketchup and a spoonful of
cider vinegar.

I chill the brisket overnight as it makes slicing so much easier. I will
try your trick of heating the brisket separately from the gravy.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/14/2011 10:02 PM, Ozgirl wrote:

> The modern generation seemed to shun them. When we used to slaughter our
> own chooks not a part of them got wasted (except for the feathers...)


No pillows? <vbg>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/15/2011 8:50 AM, W. Baker wrote:

> Funny you mentin that. My mother used to make Kosher chicken a-la king
> with veloute sauce(like cream sauce, but using chicken stock), which she
> called Jewish cream sauce. Then she would add the pimentos, etc to the
> cut up soup chicken.

My mom made a dairy version. She used canned tuna that she rinsed and
drained (I don't think they had water-packed tuna back then), canned
peas and carrots and Heinz's cream of mushroom soup. The served this on
toast to her womens groups. Not something little kids would eat.

I do remember the chicken soup based sauce on the fricasee which had
chicken wings and little meat balls among things I forgot.

Wow! We are truly dredging up memories!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 11/15/2011 9:13 AM, Janet Wilder wrote:
> On 11/14/2011 8:00 PM, Janet wrote:
>
>> I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
>> Nach Waxman's Brisket from The Silver Palate. It really is the best
>> brisket
>> I've ever had, by a long shot.
>>
>
>
> Where do I find the recipe?
>

Never mind. I found it. Not impressed

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : thickened chicken soup could be thought of more as an "a la king" sorta
> : thing... served thickened over rice, bread or noodles, not carb friendly
> but
> : my mom made it on cold winter days if she had the leftovers to do it.
>
> : Lee
>
>
> Funny you mentin that. My mother used to make Kosher chicken a-la king
> with veloute sauce(like cream sauce, but using chicken stock), which she
> called Jewish cream sauce. Then she would add the pimentos, etc to the
> cut up soup chicken.

Do you have a recipe for that?

"Janet Wilder" > wrote in message
b.com...
> On 11/15/2011 8:50 AM, W. Baker wrote:
>
>> Funny you mentin that. My mother used to make Kosher chicken a-la king
>> with veloute sauce(like cream sauce, but using chicken stock), which she
>> called Jewish cream sauce. Then she would add the pimentos, etc to the
>> cut up soup chicken.
>
> My mom made a dairy version. She used canned tuna that she rinsed and
> drained (I don't think they had water-packed tuna back then), canned peas
> and carrots and Heinz's cream of mushroom soup. The served this on toast
> to her womens groups. Not something little kids would eat.
>
> I do remember the chicken soup based sauce on the fricasee which had
> chicken wings and little meat balls among things I forgot.
>
> Wow! We are truly dredging up memories!

We had some sort of ala King at school. Can't remember now what it was.
Either tuna or chicken. I did like it. But my mom would never make it.

Janet Wilder > wrote:

: In 1993, knowing that in 1996 we were selling the house and moving into
: our RV, I purchased a full-power miniature Cuisinart. This is not the
: chopper only one. It came with the slicing and shredding disks as well
: as the metal blade and a juicer attachment. There is a second bowl that
: will "shoot" grated or sliced stuff into a larger bowl because the bowl
: of the Cuisinart is quite limited. I have been using this machine for a
: long time.

: A few years ago I replaced the bowl with a new one and got a new blade.
: It's my go-to when cooking for just the two of us, but it's too small to
: do things like pizza dough and quantities of stuff for company.

: Now that I've been in a stationary house with a huge kitchen, I've been
: wanting a new one. Someone gave me an ancient Hamilton Beach which
: worked okay but the blade fell apart and messed up the bowl. I need a
: *real* machine.
: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

Was that an "Oscar?" I have 2 of them in he country (milk and meat) and
find them also good for small amounts but a pain whan I want to make my
gazpacho which I make in 2 qurt abmounts so have to chop each ingredient
separately and mix in the big pitcher by hand. Towering nusience!! I
have the regular sized one here in the city(pareve-themeat does not go
into it when O make the meatloaf, just the low carb bred and then the
vegetables with all mixed by hand in a bowl). I keep lusting after those
big ones bureally don't have use for one currently.

Wendy

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Storrmmee > wrote:
: > : thickened chicken soup could be thought of more as an "a la king" sorta
: > : thing... served thickened over rice, bread or noodles, not carb friendly
: > but
: > : my mom made it on cold winter days if she had the leftovers to do it.
: >
: > : Lee
: >
: >
: > Funny you mentin that. My mother used to make Kosher chicken a-la king
: > with veloute sauce(like cream sauce, but using chicken stock), which she
: > called Jewish cream sauce. Then she would add the pimentos, etc to the
: > cut up soup chicken.

: Do you have a recipe for that?


Just take a recipe for cream sauce, use oil instead of any butter called
for to cook the flour with any onions or whatever you use in makign the
roux, and substitute chicken broth or stock for the amount of milkor cream
called for, or iuntil it is the consistancy you like. I never use a
recipe.

Wendy