William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-11-01 / 11. szám
TM "fhe Kiteheu with Főszakács Béla FÁRAD JON BE A MAGYAR KONYHÁBA. New England has the best change of colors and fall season of any place in the world! While I do enjoy the fall weather, I mostly partake of the golf to be played this time of the year. A good fall season gives everyone a last chance to enjoy what they couldn't get enough of during the summer months. In my case, it's playing golf. Moving forward, we have Thanksgiving to enjoy and all the upcoming WPA branch Christmas parties. Speaking as a chef, this is the best time of the year to get into the kitchen and make as much food as you can. Not only is the atmosphere in the kitchen warm and cozy, BUT the cooler weather outside makes your body bum more calories to stay warm. On that note--and because all my housekeeping is done for this month-CHEF’S TIP #50 Don’t be afraid to try new things or make mistakes in the kitchen; they’re all part of a learning process. The worst that could happen is you throw out the end result. The best chefs have made the same recipes many, many times until they have found the right combination of ingredients to give them the flavor and final product they desired. The more kitchen time you put in, the better and more knowledgeable you will be. let's get into some soup making. But, first, here is the trivia question: What do Herberton Williams and Cornell football have in common? This is another answer that amazed me because of its simplicity, impact and longevity. And now into the kitchen.... A liquid food, SOUP is made by combining ingredients such as meat, vegetables, legumes and noodles in a stock or hot water until a certain specific flavor is obtained. Soup can be hot or cold. Soup is classified in two main categories: CLEAR and THICK. If you want to go further, the French classify clear soups as Bouillon or Consommé, while thick soups are classified as either Purées or Bisques, but that's for another day in the kitchen. Lets go into the background a bit more. STOCK is a strained liquid that comes from cooking meat or vegetables in water. It needs to be seasoned. Most times it's opaque, not clear, but has flavor and makes a good base for other culinary delights, one of which is soup. A good stock makes for a good soup base. BROTH is the liquid that is taken directly from a stockpot without straining out any ingredients. In essence, broth and stock come from the same source. The big difference is that stock has more flavor than broth because it has cooked longer in the pot. Chicken broth, which we all enjoy when we have a cold, is used in many culinary preparations. You can enjoy a broth by itself or with chunks of meat and veggies dropped into your broth. Chicken Noodle soup is chicken broth with pieces of chicken and noodles. "Scotch Broth" has mutton, barley and veggies. Another variety of soup is CHOWDER which contains some pork salted fatback, is thickened with flour and contains milk. Over the years people have come to equate chowder with clam chowder if you live near any ocean. The components have changed a bit as well. Milk can be replaced with cream, the salt pork left out and it doesn't have to contain just seafood. The most popular chowders are Com Chowder, Clam Chowder or Seafood Cor**/• Before adding noodles or pasta to your soup, first cook them al dente, then they will soak up extra flavor from your soup as it slowly warms. To get a little sweeter taste to your soups, just add a small amount of pureed carrots. 6 William Penn Life, November2007 Hearty fell soups
