Super 88 doesn't carry SanJ products, alas. Luckily there was enough for this week, but I'll need more for the next batch of noodles.
The fennel worked well baked with onions and potatoes under the chicken, becoming much less intensely licorice.
Surprise of the evening: the soup was really really good. I sauteed onions, a couple of cloves of garlic, and four carrots (= half a pound) with not quite enough oil to keep them from starting to burn, added the chicken, and the water used to steam the broccoli, since it was just sitting there. Added the rest of the Teal Lake shiraz in the fridge, and set that all to getting friendly together. Close to Shabbat, I made up some dumplings (1 cup flour, something like 0.5 teaspoon each of salt, baking powder, and baking soda, and enough water to make a batter that wasn't at all thick, though not as thin as pancakes). They boiled until candlelighting in the dark soup, and were just excellent by the time I ate (three...) bowls. It's the first time I've made a brown chicken soup, though.
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Date: 2005-09-25 12:24 am (UTC)The fennel worked well baked with onions and potatoes under the chicken, becoming much less intensely licorice.
Surprise of the evening: the soup was really really good. I sauteed onions, a couple of cloves of garlic, and four carrots (= half a pound) with not quite enough oil to keep them from starting to burn, added the chicken, and the water used to steam the broccoli, since it was just sitting there. Added the rest of the Teal Lake shiraz in the fridge, and set that all to getting friendly together. Close to Shabbat, I made up some dumplings (1 cup flour, something like 0.5 teaspoon each of salt, baking powder, and baking soda, and enough water to make a batter that wasn't at all thick, though not as thin as pancakes). They boiled until candlelighting in the dark soup, and were just excellent by the time I ate (three...) bowls. It's the first time I've made a brown chicken soup, though.