I lived so many years on
own that I became very proficient in the one-pot meal. Of course, the time of
year will inform what I was making. So easy to toss a salad together in spring
and summer when the majority of fruits and vegetables can be eaten raw – and I
do love me a salad. The one-pot meal gets revved up as wool scarves become a daily
accessory, and I tend to offer hot tea to all guests. A favorite cast iron
saucepan, I rescued from a flea market, facilitates the best crispy biryani
that is a go-to this time of year, however, plunging temperatures make these
days, soup days.
Can anyone argue that a
steaming bowl cannot melt away the nip of frost, and immediately make very
thing cozy? Harkening back to my childhood when bowlfuls of tomato/rice or
chicken noodle re-fueled, warmed and readied me tackle an afternoon of
sledging. My mom knew what to prepared on frigid snow days. These days you
would be hard pressed to get me on a sledge, or spend a extended period time in
the snow, voluntarily. A simmering pot of brothy or creamy sustenance perfuming
the house helps melt away the hibernating blues of mid-winter.
Chicken Soup with Plantain
Dumplings – yields approx. 12 servings
For dumplings:
1 green plantain (about a ½-pound)
– peeled
2 scallions – green tops only
3 tablespoons unsalted butter –
at room temperature
¼-cup masa harina
1 teaspoon salt
Roughly chop the plantain, and in
a food processor fitted with the steel blade blend the plantain and scallion
greens to a smooth paste. Transfer to a work bowl and thoroughly mix in the
butter, masa harina and salt. You do not
want to see any ribbons of butter.
With slightly moistened hands
form the plantain mass into 14 walnut size balls.
In a four quart pot bring 2½ quarts
of water to the boil, and gently place in the dumplings. Lower the heat to a
simmer, and place a tight fitting lid the pot. Cook the dumplings, undisturbed
for 20 minutes. (This can be done separately or placed in the soup in the last
half hour.)
For the soup:
1 capon – cut into 12 pieces and
rinsed under cold water
4 quarts chicken stock
3 carrots – peeled and cut into 1
inch pieces
4 celery stalks – washed and cut
into 1 inch pieces
2 large onion – cut into 1 inched
pieces
5 garlic cloves – peeled and
chopped
¼- cup Italian parsley leaves –
roughly chopped
1 pound cassava (yucca) – peeled
and cut into about 2 inch pieces
½-pound button mushrooms
⅛-cup cilantro – roughly chopped
Salt and freshly ground black
pepper to taste
3 limes cut into 12 pieces for
garnish
In an eight quart bring the capon
and stock to the boil, and reduce to a simmer. Cook for 30 minutes skimming the
fat and impurities off that float to the top.
After a half hour add the
carrots, celery, onion, garlic, parsley, cassava and mushrooms. Bring the soup
back to the boil, and continue cooking for a minimum of 1 hour (up to 3 hours).
Add the cilantro, dumplings and season with salt and pepper. Serve hot in a
large bowl with each serving getting a piece of chicken, and garnish with a
lime wedge.
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