It's Thursday, time to start thinking about the weekend.
Megan from Kitsch in the Kitchen likes my cocktails and I love her aprons. So this week we are joining forces. I am going to provide you with a great cocktail recipe, and she is going to provide you with an opportunity to win this handmade apron. You can check out the listing for this apron at:
The rules are simple just head over to Kitsch in the Kitchen and say hello to Megan by leaving a comment. The opportunity to win this apron will run through August 23, 2011. Megan will select a winner using Random.org and we will both announce the winner shortly after the deadline.
I know that not everyone finds soup inviting in triple degree temperatures. Many perceive soup as something to enjoy only in the cooler months. Not me! I am a soup lover and it invites me to enjoy bowl after bowl, all year long.
I have been making this country chicken soup for many years. I have no idea where the recipe came from and it never fails me. This soup is simple, flavorful and delicious.
Country Chicken Soup
1/2 stick butter
2 medium onions chopped
2 tablespoons flour
1 teaspoon curry powder
3 cups chicken stock or broth
1 cup chopped small red potatoes
1 carrot chopped
1 stalk celery chopped
2 tablespoons chopped fresh parsley
1/2 teaspoon sage or poultry seasoning
2 cups cubed chicken
1-1/2 cups half n' half
1-10 ounce frozen chopped spinach(thawed) or 1/2 bunch fresh
Salt and freshly ground black pepper to taste
Saute onion in butter until clear.
Stir in flour and curry powder. Cook 2-3 minutes, constantly stirring.
Add broth, potatoes, carrots, celery, parsley and sage. Bring to a boil. Reduce heat to simmer and cover for 10 minutes.
Add chicken, half n' half and spinach. Simmer another 5-7 minutes.
The humidity is thick, the air is stagnant, I am being too kind, the air is dead. My photo cannot escape it either, it's impossible.
We just grabbed a bottle of wine, cut a wedge of blue cheese, wild boar sausage, and fresh fig jam. If you have not enjoyed jam with cheese, you are missing out on something special. Fig jam is particularly special with blue cheese.
Thomas Keller's Fig and Balsamic Jam Makes 2-1/2 cups
Recipe from ad hoc at home
2 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1-1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice
Combine the figs, sugar, balsamic vinegar, and sachet into a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 degrees F. Remove from the heat.
Remove the sachet and stir in lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.