A New Adventure

I am excited to bring my fresh, hand made soups to a new market this week! Chappaqua, here I come! With cold weather starting to set in, it's a great time to stock up on soups and broths for quick and healthy lunches and dinners! PRE-ORDERING is available right through the website! www.jodys-kitchen.com/shop

SOUPS THIS WEEK

Roasted Cauliflower + Potato Curry

Tons of curry and coconut flavor in this warming and nourishing bowl. 

• Cauliflower — Sweet Potatoes — Yukon Gold Potatoes — Scallions Garlic — Ginger — Cilantro — Coconut Milk — Madras Curry Powder — Lime Zest — Lime Juice — Sea Salt

• Vegan, Dairy Free, Gluten Free

Barley Mushroom Bean and Bacon Truly a bowl of comfort on a cool Autumn afternoon or evening. • Shiitake Mushrooms — Cremini Mushrooms — Pinto Beans — Barley — Carrots — Leeks — Bacon — Rosemary — Homemade Chicken Stock — Parmesan Cheese Rinds

Moroccan Spiced Lamb, Chickpeas + Kale Richly spiced, but not hot spicy, this soup hits all of the flavor notes. • Ground Lamb — Onion — Garlic — Chickpeas — Tomatoes — Paprika — Coriander — Cumin — Smoked Paprika — Cinnamon — Kale — Sea Salt

• Dairy Free Gluten Free

Chicken Bone Immunity Booster Broth It’s the time of the year to build up our immune system for the coming months. This broth is an absolute elixir of minerals AND antioxidants, and the healing power of slow simmered bone broth. This delicious broth can be sipped on its own or used in dishes prepared at home.

• Free Range Chicken Bones — Japanese Yams — Shiitake Mushrooms — Dried Kelp — Ginger — Turmeric — Carrots — Onions — Leeks — Fennel — Garlic — Parsley — Burdock Root — Bay Leaf — Sea Salt

• Dairy Free, Gluten Free

I look forward to meeting you this Saturday at the Chappaqua Farmers' Market!!

PS: Hastings Friends, I am excited to be back at the Hastings Farmers Market next Saturday 11/7! If you see a soup I am preparing this week that you just can't live without send me a message, and I will make an arrangement to get some to you!!

Process....

Cooking for me is a very comforting activity. Maybe not the frenetic cooking during Friday night service in a restaurant kitchen when things aren't going well.... but the planning, the provisioning, the preparation of the dishes is a process I truly enjoy. When I plan out my menu each week, I try to think about what customers have liked in the past, and try to build upon those blocks with new twists and tricks.

This week I have a Moroccan Spiced Lamb, Kale and Chickpea soup that is definitely a variation on a theme. From the spice mix to the ratios of meat to beans to greens, it came together beautifully as another rendition of a soup I have been working on for many years.

Our Cabbage, Potato and Leek Soup this week might not sound like much, but digging into this bowl of comfort will warm your soul with good nutrition. Same goes for the Creamy Chicken and Mushroom! Both are fortified with homemade stocks (vegetable for the Cabbage, Chicken for the Chicken) that are the beginning of most of my soup making days.

Adding a zing this week is the Pinto Bean Posole. Several folks asked for a vegetarian version of the Chicken and Hominy Soup I made last week.... well, here it is, in all of its zingy, tangy, flavorful and also healthful glory! A labor of love.

I hope you enjoy these selections. See you at the Bronxville Market this week!

It's All About That Base

Among the first lessons in any restaurant or culinary school education is the making of a proper stock. Chicken, Beef, Vegetable, Fish... they truly are the building blocks and bases of the most flavorful dishes. Many a professional kitchen newcomer was surprised at the end of their shift when the sous chef asked them to make sure the beef or chicken stock was looking good for the morning shift. In professional kitchens, meat stocks are made in giant pots, slowly brought to a boil on a lonely burner during dinner service, then simmered for hours, even overnight, to bring out the maximum flavor of each ingredient. Fish and vegetable stocks require less time to cook, but a properly brewed concoction makes an enormous difference. Fancy, no. Necessary, yes.... there is no substitution for a properly tended stock, especially when it comes to soup!

This week I am bringing to the market two soups that use a slowly tended chicken stock I have been simmering for hours as their base. A South American - style chicken soup with Hominy and Lime, and a more European style Root Vegetable and Mushroom stewed with Farro and Bacon. The flavor depth of the stock really makes these soups special.

Soup bases can come in all kinds of other flavors, too. I have been reading a lot of soup recipes lately, and have come across many different varieties of vegetable stocks as well. The Thai Coconut Broth I created this week from a vegetable stock (also used in the Butternut Squash Soup) that was strained then coaxed into a lively existence with the addition of lemongrass, ginger and coconut milk. It was so delicious, I could have sipped it by the cup!

I look forward to sharing my soups this Saturday in Hastings! All varieties come in 32 oz containers and are available now for Pre-Order to be picked up on Saturday at the Market.