Brand Names of Tofu 606The Ranger Place block of tofu on a very flat dinner plate. Put another dinner plate on it, and...
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I served this at the 1999 San Diego Cook-In. It was very nice. I combined 2 slightly different Penzey's recipes and came up with this.
Charlie
MULLIGATAWNY SOUP
1 lb. boneless, skinless chicken breasts 2 quarts chicken stock 1 1 tbs. vegetable oil (I used mustard oil) 2 1 medium onion, minced 1 large rib celery, diced small 1.5 carrots, trimmed into rectangles then cut into small dice 3-4 tsp dry whole leaf thyme 1.5 tsp. curry powder (I used Penzey's Sweet) 3 pinch ground fenugreek 1-4, rounded slightly, ground ginger pinch cayenne 2 tbs. flour 2 tbs. honey 1 large Macintosh apple, cored but not skinned, cut in large dice (a red tart apple) 1 tbs. chopped fresh flat parsley 1.5 tsp. salt 1-2 tsp. ground Tellicherry black pepper 1 cup whole milk 1-4 cup Basmati rice 4 OR (prepared rice - recipe below) 5
Start heating the chicken stock in a soup pot over medium low heat. In a large (nonstick is best) skillet, heat oil over medium heat. When hot add onion, celery, carrot and thyme. Cook, stirring, for about 5 minutes, until the onions are clear. Do not brown the veggies. Stir in curry powder, fenugreek, ginger, cayenne, flour and honey. Cook for 5 minutes more.
Starting to plan for Easter dinner 610Crash and I have, in our possession, a whole ham. Well, it was on sale! Easter dinner, like most of our holiday dinners, will be quite informal, and we won't have any...
Add chicken, apple and parsley. Stir to coat, then add hot chicken broth gradually, by the ladleful at a time (about 2 cups total), stirring until smooth and thickened. Carefully pour the thickened mixture into the soup pot containing the rest of the stock while stirring. Add the salt and pepper, stir. When smooth, simmer for 20 minutes. (see note 4) If adding now, add the rice to the soup 10 minutes after the start of simmering.
Remove from heat and stir in the milk. Serve. This is served in a bowl over a large spoonful of rice. See notes 4 and 5.
1 For the cook-in I didn't have enough homemade chicken stock so I added 1 cup of canned chicken broth.
2 I used a somewhat mild mustard oil. If you have REAL Indian mustard oil, you might want to dilute it with canola oil to get the same effect that I achieved.
Starting to plan for Easter dinnerDamsel's post got me thinking about Easter, which I've managed to ignore quite blissfully so far this year. Here's my tentative menu: Artichokes with Lemon...
3 The Penzey's recipe calls for half sweet and half hot curry powder. If you use a moderate to hot curry powder, you might want to reduce the amount of fenugreek, cayenne and ginger - but do add extra ginger.
4 I prefer to serve this over rice. For the cook-in I decided to simplify things and add the rice to the soup ahead of time. It worked well, but keep in mind that it is easy to overcook the rice this way.
5 If serving the soup over the rice (best) here is my recipe, which is very similar to the Penzey's recipe.
Saffron Rice
1 cup Basmati rice 2 cups chicken stock 1 tbs. sweet butter 1 tbs, minced onion 1-2 tsp. salt 1 small pinch of crumbled saffron 1-8 tsp. ground cumin
Place butter and onion in a saucepan and sautŽ onion until onion is clear. Add cumin and sautŽ for 1 minute more. Add rice saffron, stock and salt. Bring to a boil, cover and reduce heat to a simmer. Cook 17 minutes, or until the rice is tender and the liquid is absorbed.
Note: I also like this with sumac instead of the cumin. I have also had success with using a pinch of asafoetida OR kala jeera. But for use with Mulligatawny, I like the touch of cumin best.
