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Cooking time: 3 - 5 hours for stock, 60 easy minutes for menu Cooking schedule: see below for instructions
Wild Rice soup was a favorite at the local deli bar where I lived in the US. And they were famous for it. It was delicious, and so thick with cream you could stand a spoon in it. This isn't, but it is delicious. Stock can be made 2 - 3 days in advance.
Total time: 3 hours
The key to a rich stock is to let it simmer over very low heat for a very long time to let all of the goodness eke out of the bones. It's what gives a good stock a luscious 'mouth-feel'. Use a turkey carcass from a roasted bird or buy wings, necks, and/or legs for the stock. I used a leg and a thigh - and had more meat than I wanted for the soup - turkey salad sandwiches.
Note: The cornstarch is meant to thicken it very slightly, you may not really notice it when it's hot, but it makes it more unctuous.
Total time: 25 minutes
This is very simple, easy and yet, properly impressive. I sauté the apples lightly in butter to coat them and prevent browning as well as to start the cooking process so they soften sufficiently in the oven.... And because it adds a lovely flavor.
3 - 5 hours for stock
Take a 40 minute break