For Lingering Winter Malaise

Spring is soon to appear here in Virginia but some cold and colds lurk behind the promise of this warmer weather . So i have decided to include a recipe for the great cure-all - Chicken soup.
This one is not only simple but delicious and includes some known panaceas like lemon , ginger and mint to soothe tummies and tastebuds alike.
Chase away those winter blahs and make some soup !

Chicken Soup with Ginger, Lemon & Mint

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked turkey for the chicken. Yields 5 cups.( about 4 servings)

ingredients

3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
4 1/2 cups chicken stock
2 carrots, peeled and sliced 1/4 inch thick
One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
1 cup diced cooked chicken
2 Tbs. fresh lemon juice
1/2 tsp. kosher salt
Freshly ground black pepper
1/4 cup finely shredded fresh mint leaves

how to make

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced chicken, lemon juice, salt, and pepper. Simmer until the chicke is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.

from Fine Cooking

A Hot Chocolate Kiss

Well , i am back from the culinary dead , so to speak.
Yes, i have actually been cooking but NOT posting which i know is a very bad cyber-infraction in the world of blogging.
A certain Kiss of Death to readership .
But i AM a Mommy and well , that's the way it goes sometimes.
Baby takes all.

So , in a small attempt to redeem myself i offer up this to-die-for recipe for homemade Hot Chocolate.
Go ahead, treat yourself AND the kiddies.
You can thank me later...

Classic Hot Chocolate (adapted from Chocolate Desserts by Pierre Herme)

2 cups whole milk

1/4 cup water

1/4 cup sugar

4 ounces bittersweet chocolate, melted

Bring the milk, water and sugar to the boil in a medium saucepan, stirring until the sugar dissolves. Add the chocolate and, stirring with a whisk, heat the mixture until one bubble pops on the surface. Pull the saucepan from the heat and whip the hot chocolate for about 1 minute with an immersion blender or in a regular blender. Serve immediately in large cups or pour into a container to cool. (The hot chocolate can be made up to 2 days ahead and kept tightly covered in the refrigerator.)

To reheat the chilled chocolate, pour it into a medium saucepan, set the pan over low heat and cook, stirring gently, just until the first bubble pops. Remove the pan from the heat, whip the chocolate for a minute with the immersion blender (or in a blender) and serve.

To make Cold Hot Chocolate (something you might want to do if it ever gets warm again): Cool the hot chocolate, then chill it. When the chocolate is cold, stir in 1/4 cup cold water, then whip the cold chocolate for a minute with an immersion blender or in a blender. For each serving, put 1 to 2 ice cubes in a tall glass and pour over the chocolate. Serve with straws.

Makes 2 servings. Can be doubled or tripled !

mmmmmmmmmmm, mmmmmmmm, Enjoy.

Mama Goes on Strike

For the last three sundays we have ordered pizza . Late winter flu season will knock out even the hardiest of chefs. Please join us for the regularly scheduled program next week - same channel - for some REAL home cookin' .

Buon Appetito!