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Featured Cookbook
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Chicken, Corn, and Potato Chowder
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Chicken Stock
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Honey Ginger Chicken
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Warm Vanessa Salad
Book Description
You'll never think the same way about the kosher kitchen after cracking open this wonderful book. Authors Katja Goldman and Arthur Boehm have focused on chicken, turkey, and duck--all products of Empire Kosher, the largest kosher poultry producer in the U.S. They have stuck to the kosher food laws, and have produced a world-tour, world-class collection of recipes to meet any and all occasions.
... (more)
Empire Kosher Chicken Cookbook : 225 Easy and Elegant Recipes for Poultry and Great Side Dishes
Authors: ARTHUR BOEHM
Date: March 1999
ISBN: 0517708639
Publisher: Clarkson Potter
Hardcover
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This great recipe is from my cooking friend Levana Kirshenbaum. It celebrates the simple but profound pleasures of corn, potatoes, and leeks.
As you may have noticed, leeks once called the asparagus of the poor, are among my favorite vegetables in the onion family. As a base for this simple, hearty chowder, they add earthy, piquant goodness. This elegant, easily made dish happily accommodates leftover chicken or corn.
Makes about 3 quarts, 6 servings
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 leeks, white parts only, well washed and sliced 1/4 inch thick
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2 tablespoons flour
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6 cups Chicken Stock (see recipe below), or good instant or low-sodium
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broth
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1/2 cup dry white wine
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2 medium potatoes, peeled and cut into 1/4-inch dice
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2 cups cooked chicken, cut into
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1/2-inch cubes
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2 pinches of saffron threads
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Salt and freshly ground black pepper
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1 cup fresh or frozen corn kernels, defrosted
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Pinch of ground nutmeg
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In a large saucepan, heat the olive oil over medium-high heat. Add the onion and leeks and saute until translucent, about 4 minutes.
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Turn the heat to low. Add the flour and cook, stirring, to make a light roux, about 2 minutes. Do not allow the flour to color.
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Slowly add the stock. Increase the heat to high and cook, stirring, until the stock is thickened. It should have a lightly creamy consistency. If it is too thick, add more stock; if too thin, cook down gently.
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Add the wine, potatoes, chicken, and saffron. Season to taste with the salt and pepper. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Add the frozen defrosted or fresh corn, and cook to heat through, 2 to 3 minutes. Thin the soup with stock if it seems too thick.
More From This Book:
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Chicken, Corn, and Potato Chowder
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Chicken Stock
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Honey Ginger Chicken
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Warm Vanessa Salad
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