Rise No. 1: A Sinful Stay-cation

The thought of a soufflé brings many words to mind:  rich and decadent, lighter than air, perfumed with the essence of melting cheese.   The list could go on.   In reality, however, this seductive dish may very well leave you speechless…

Rise No. 1

5360 W. Lovers Lane

Inwood Village Shopping Center

214-366-9900

www.risesouffle.com

Rise No. 1 opened in early 2008, a joint venture between partners Hedda Dowd of Antique Harvest, chef Cherif Brahmi and well-known restaurateur Mark Maguire. Dowd’s desire to share the flavors of her childhood summers in France inspired the restaurant’s menu, most notably its signature soufflés. A rarity on the Dallas dining scene, those ethereal egg creations were quick to charm local audiences, and over the past year word of mouth and favorable reviews have done well by Rise No. 1. Comely crowds consistently pack this cozy spot that soothes each of the senses, first by setting a scene part Alpine chalet, part Grimms' fairy tale.

Rise is not large, but the many shadowed nooks and crannies of its unusual space give the feeling of a more ample venue. A dramatic grouping of tall, sparkling trees at the center of the restaurant divides the front dining room from a small bar area in the rear. Those trees, barren as in winter, are flecked with tiny lights and dotted here and there by woven nests filled with translucent eggs. It is an eye-catching focal point that, rather than coming across as precious or Disney-esque, strikes a somewhat dark, romantic chord (hence the reference to those Gothic Grimms). Off to one side of this faux forest is a gleaming open kitchen which operates a muted hum.

Once treated to your own corner of this cottage, warm, knowledgeable staff members will carry on the sense of calm. Balance is key when serving a specialty dish with which many diners are unfamiliar – no one likes to be lectured, but there are often many questions to be asked and answered. Servers at Rise are informative without veering into know-it-all territory.

A soufflé is little more than eggs and air and a kiss and a prayer.

Needless to say, my first visit focused on soufflés, and our server that night was helpful in guiding me and my companion through our many choices. We settled on the Jambon and Gruyere Soufflé ($14), a classic choice, as well as the Herb and Spicy Sausage version ($16). Both arrived puffed and fragrant and I don’t believe a word was uttered across the table as we lifted our silver spoons and punched into their golden caps to carve out our first steaming bites. My little dish of heaven was heady with the rich flavors of sweet ham and nutty Gruyere, soulmate of the egg. The soufflé’s airy center evoked an omelet of the lightest sort, while browned exterior layers offered a chewy, toasted counterpoint with the irresistible flavor of caramelized cheese.

This magic, by the way, was achieved in record time in Rise’s specially-designed ovens, described in detail by that first astute server. They can bake off a perfect soufflé in about 15 minutes, as opposed to nearly an hour by traditional method.

Our second entrée choice that evening was also perfect in form, but its flavor failed to dazzle. Spicy sausage, while given top billing on the menu, took a backseat to the sweet variety in this soufflé, resulting in a fennel free-for-all that nearly overpowered the dish. The Rise No. 1 Salad ($11) also suffered from a heavy-handed performance by a single ingredient. In its case, an abundance of sweet pecan vinaigrette muted the delicate flavors of mild blue cheese and an uncharacteristically timid Granny Smith apple. Baby greens, however, were fresh and vibrant, and a lighter touch with the dressing would have saved this salad from its soggy fate.

Cherif Brahmi and Hedda Dowd

Speaking of starters, the soups at Rise are standouts, including a Soupe a L’Oignon ($7), which puts that other French bistro’s puny potage to shame. Featuring fragrant beef broth and tender, sweet onions, this classic version is capped off with a gorgeous gratinéed topping of melting cheese over a baguette crouton.  Marshmallow Soup, a frequent off-menu special, has earned something of a cult following among local foodies. A rich, sweet tomato and carrot purée, this soup is topped by a trio of feather-light goat cheese soufflés (the “marshmallows” in question).  Further gilding the lily, the bowl is drizzled with a vibrant basil pesto upon service. Who needs grilled cheese when tomato soup gets this kind of top-notch treatment?

Quick on the heels of that first visit, I was downright stunned by the Salade Nicoise ($15) upon my return. An artful composition of traditional ingredients and a seared ahi filet, the generous entrée featured tender French green beans (haricot vert), roasted potatoes, hard-cooked eggs and dusky nicoise olives dressed in a well-balanced vinaigrette. The tuna, glistening red and crusted in sesame seeds, offered a silky counterpoint to the salad’s many contrasting textures. Looking with longing across the table, my dinner date noted that she was surprised “to be jealous of a salad while eating a soufflé”. Yes, it was that good.

To accompany your meal, Rise offers a full menu of wines by the glass and bottle, presented with cheeky tasting notes. It’s a fun read between courses. The restaurant also features merchandise for sale, including kitchen accessories, vintage books and gourmet foods. While pricey, the selection was tempting nonetheless, and many items also reflect Rise’s commitment to earth-friendly practices.

On a final note, desserts at Rise are not taken lightly; there are as many sweet endings offered on the menu as entrée soufflés. Choices include sweet versions of their signature dish, as well as Crème Brulée and other classics. I sampled the Chocolate Soufflé ($10), and while creamy and decadent as expected, it did not pack the bittersweet punch I craved. With a flavor likened to “hot chocolate” by my date, it instead offered a gentle, comforting chocolate experience. This final quibble did nothing, however, to dull my glow as I exited the restaurant that evening, feeling relaxed and sated after something of a mini-vacation. Rise No. 1, in this girl’s humble opinion, is a must-visit when you’re in the mood for romance or a relaxing mid-day repast.

Are You Ready For Some Football (Food)?

In my house, football season is greeted with the same excitement usually reserved for kindergarteners on Christmas morning. Every weekend we anticipate the Longhorn’s and Cowboys’ match-ups, and catch as many games our Fantasy Football players are playing in (yes, I play Fantasy Football) as possible.

Few foods pair as well with football and beer as chili. However, few foods make a room full of guys (and gals) as sluggish and let’s face it, gassy, as traditional chili. Over the years, I have cultivated a healthier chili recipe. It is satisfying, easy and deeply delicious - if a little unconventional - and pleases any football fan (and even those who aren’t - just ask C&S).

Robin’s Four Pepper Turkey Chili

2 tsp. olive oil
1 yellow onion, coarsely chopped

1 poblano pepper, seeded and coarsely chopped

1 red bell pepper, seeded and coarsely chopped

1 yellow bell pepper, seeded and coarsely chopped
1 tsp. salt (preferably kosher or sea salt) + 1 tsp. salt
2 jalapeño peppers, seeded (or not, if you like it uber-spicy) and minced
2 garlic cloves, minced
1 lb. of lean ground turkey (93/7 is good)

28 oz. can of tomato sauce

28 oz. can of petite diced tomatoes (drained)
28 oz. can of crushed tomatoes

15 oz. can of Rotel tomatoes, drained
2 tbs. chili powder
2 tbs. cumin
2 tsp. cayenne pepper
2 tsp. crushed red pepper flakes
6 oz. can of tomato paste
15 oz. can of hominy, drained

In a large non-stick pot or Dutch oven, heat the olive oil over medium high heat. Add the onions, red bell pepper, yellow bell pepper, and poblano pepper and sprinkle with 1 tsp. of salt. Sauté for 5-7 minutes or until the onions start to get translucent. Add the jalapeños and sauté for another minute. Add the garlic and sauté for another minute. Transfer the pepper mixture to a plate.

In the same pot, add the turkey breast and brown. Once cooked through, add the peppers back to the pot and combine. Add the tomato sauce, diced tomatoes, crushed tomatoes, Rotel tomatoes, 1 tsp. salt and the rest of the spices. Bring to a slight bubble and add the tomato paste until completely incorporated. Add the hominy last, reduce the heat to medium low, and cover. Cook for at least an hour or as long as you can stand it.

Serve it with:
Cilantro
Sour cream
Fritos

Yes, Virginia, there is a Santa Buzz

Ever since BuzzBrews opened in the former Pitt Grill spot at Fitzhugh and 75, I can't seem to keep from drooling every time I head north on the highway.  But being the lazy little thing that I am (Three exits?!  Might as well be three hours!), and being not particularly disposed to my local outpost of Cafe Brazil (I explained why here), I often found myself wishing and praying and hoping against all hope that one day this 24/7 great food/great coffee joint would grace me with a presence nearer to the Oak Lawn area.

Well, lo and behold, my prayers were answered.  When I heard what was going into the hard-luck space at Lemmon and Herschel, I could barely contain my excitement.  A real live BuzzBrews right in my own back yard!

Crowds of shiny, happy people have packed the new spot since it opened just a few days ago, feasting on bountiful breakfasts, lip-smackin' lunches and all manner of other delicious dishes in the wide-open dining area overlooking (wait for it) the Radio Shack parking lot.  Oh, well, maybe my new Brews doesn't have a view, but it's got some righteous coffee, friendly service and someone in the kitchen who may very well be my new culinary best bud (sorry, FP).

Take the Griddle Toast, for instance.  Think French Toast's rich uncle.  Soaked in a silken egg custard and grilled golden brown, it's oh, so much more decadent than the average pain perdu.  And that's before it's topped with Vermont AA Maple Syrup and a sprinkling of nuts.  Add two eggs and two slices of bacon, and you've got the Pitt Grill Griddle Toast breakfast.  It's an homage of which the dive of my high school days would be proud.  

Other clucking delightful egg dishes sampled included the Popeye (spinach, tomato, onion and feta cheese wrapped in a fluffy omelet) and the Californication (you'll have to look that up yourself), both of which can also be served as crepes.  Alongside you'll receive buttery, brioche-type toast and BuzzBrews' "garlic marbles" -  seasoned potatoes that were were, unfortunately, underdone when sampled on a recent visit. 

I took the misstep in stride, however, considering the crowd that morning and the exceptional quality of everything else on the plates.  To prolong my pleasure, I carried home an 8 oz. bundle of joy:  my very own bag of Buzz Brew, ground to my own particular specifications, which has awakened me with the appropriate combination of strength and encouragement every morning this week.  (For me, coffee is all about tough love.)

I can't wait to get in for dinner, and once I do, you'll hear all about it.  For now, however, I think you know where you're headed for that 2 a.m. post-party fix.  Or for brunch on Sunday.  Or both.

http://buzzbrews.com/

New location:  4334 Lemmon Avenue, Dallas

Pre-packaged Goodness

I am a self-admitted frozen food snob. Sure, I enjoy a Marie Calendar Chicken Pot Pie every once in awhile, but most frozen food pretty much makes me gag. When a friend recently recommended the Smucker's Uncrustables frozen peanut butter sandwiches to me, I kind of figured they would fall into the "soggy and sad" category of frozen foods.

Boy, was I wrong.

These little pockets of soft white sandwich bread (with the crusts removed, naturally) are filled with creamy peanut butter and your choice of jellies or honey. I chose the strawberry jelly kind, and they are just heaven on earth. The peanut butter has the perfect smooth texture, and the ratio of peanut butter to jam is about 2:1. Perfect, in my book. Even the bread is perfect. Not soggy like I had imagined. Soft and springy, with the chewy texture you would expect from fresh white bread.

These make a perfect snack in the afternoons at work when you're starting to drag and you need a little pick-me-up. And if you stick a frozen one in your purse (or messenger bag) in the morning, it will be ready for you when you need it.

Sure, I know that they're not exactly health food - hello, high fructose corn syrup - but sometimes you need a peanut butter and jelly sandwich and you don't want to eat just two pieces out of an entire loaf of bread, which you will then proceed to forget about, and the entire thing will mold over like a science experiment until your husband finds it a month later and finally throws it away. Okay, maybe that's just me, but you get the point.

The Ultimate I-35 Road Snack

What is the first thing you think of when you contemplate a road trip from Dallas to Austin? Is it a Longhorn football game? A wild night out on 6th street? Carl’s Corner?

If you’re anything like me, you can’t help but get excited about stopping in West, Texas (just North of Waco and South of Hillsboro) to sample some of the famous kolaches from the Czech Stop. For those of you who haven’t yet had the pleasure of sampling one, a kolache is a traditional Central European dish of a pastry roll filled with any number of things, from fruit to meat to cheese. They are popular in West (and a few other towns in Central Texas) due to their large Czech populations. These heavenly pillows of pastry and various fillings make any road trip down 35 worthwhile.

I love the plain sausage (no molten American cheese, thank you very much), which pair perfectly with a cold bottle of Dr. Pepper. The sausage has just enough smokiness and spiciness to make it interesting without overwhelming the pastry, and the sweetness of the Dr. Pepper really rounds out the meal.

My absolute favorite, however, is the cream cheese kolache. These are pretty good when you get them mixed with fruit (strawberry, blueberry and apricot are a few of the choices they offer), but I prefer just the plain cream cheese. It tastes like a cross between cheesecake and a dinner roll, and while that may not sound all that appetizing, it takes both of those standards to new heights. The cream cheese is rich and sweet, so the flaky, buttery pastry cuts that a little bit while adding some texture. I highly recommend you give one a whirl the next time you venture down 35.

I’m sure many of our readers have had the pleasure of visiting West, and I’d like to hear if you all love it as much as I do…

Saffron, pistachios, and orange peel--Oh, My!

This recipe was inspired by a trip I recently took to New York City. While I was there, an old friend of mine who now lives in Brooklyn introduced me to a small Afghani restaurant in the East Village. After just one meal, I was a believer!

My favorite dish that we tried was called Shireen Palow, which is a chicken and rice dish (think of it as an Afghani Paella) flavored with saffron, orange peel and apricots. A little sweet, a little spicy and a lot delicious--to me, this dish is comfort food defined. It seemed like it would be pretty simple to make myself, so when I got back to Big D, I scoured the net for recipes to help me try to duplicate this dish at home.

I have made versions of this dish five times since my trip (trying to perfect it to share with our DallasEats faithful), and I have to say, I don’t think either my husband or I are even the least bit sick of it yet. I am calling the final version of this dish “Orange Chicken and Rice with Exotic Spices” because I took some liberties with the traditional recipe, and thus it is more “inspired by Shireen Palow” than actual Shireen Palow. But whatever you call it, it’s freakin’ good.

*Please note--there is not nearly as much saffron in this recipe as there is in the pictured spoon. I'm not Rockefeller, people.

Orange Chicken and Rice with Exotic Spices

Ingredients:

• 8 boneless, skinless chicken thighs


• 3/4 teaspoon salt, divided


• 1/4 teaspoon freshly ground black pepper


• 1 tablespoon ground ginger (this looks like a lot, but it will help flavor the entire dish.


• 1 teaspoon allspice


• ½ teaspoon turmeric (optional)


• 2 tablespoons butter, divided


• 1 yellow onion, sliced into thin rings


• 1/4 teaspoon saffron threads, crushed


• 2 garlic cloves, minced


• 1 teaspoon dried red pepper flakes


• 1 tablespoon sugar


• 1 tablespoon grated orange rind (or the rind from one medium-sized orange)


• ½ Cup orange juice (or the juice of one medium-sized orange)


• 1 quart chicken broth


• 1 1/2 cups uncooked basmati rice


• 8-10 dried apricots, sliced


• 6 tablespoons chopped pistachios

Rub chicken down with 1/2 teaspoon salt, the pepper, ginger, and allspice. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on both sides. Don’t worry about cooking the chicken all the way through—it will be going back in the pot with the rice and will have plenty of time to get cooked through. Remove chicken from pan; cover with foil to keep warm.

In the same Dutch oven, melt the other tablespoon over butter over medium heat. Add onion; cook 10 minutes or until golden, stirring occasionally. There will be lots of spice and brown bits from the chicken left in the bottom of the pan, so as you’re cooking the onions, try to scrape the bottom of the pan a little to loosen them. They will add a lot of flavor to the dish.

Once the onions are done, add saffron, garlic, and red pepper flakes, and cook 1 minute, stirring constantly. The saffron will add its distinctive aroma and color to the dish, and the garlic and red pepper flakes will add a little kick.

Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, orange juice, broth, rice, and apricots; bring to a boil. Add the chicken that you set aside and cover, reducing heat to low/medium. Simmer 25-30 minutes or until rice is tender and the liquid is absorbed. Take the pot off the heat and add the pistachios. Let the pot stand off the heat for a few minutes before you serve.

I dare you to try not to go back for seconds...

DallasEats Reader Picks: John's Cafe

John's Cafe

http://www.johns-cafe.com/

1733 Greenville Ave, Dallas

(see website for second location in Plano)

A couple of weeks ago, FP and I asked our readers to recommend their favorite undiscovered restaurants. I must confess, it was a selfish ploy. What appeared at first glance to be a friendly way to get the word out about some great places you might not have heard of, was, for me at least, a means by which I could gain access to a few closely guarded gustatory secrets.

Case in point: John's Cafe. Our dear friend and loyal reader Elizabeth offered this unassuming hole-in-the-wall off Greenville Avenue in response to our request, and it was just what we were looking for. Thus, I am faced with a dilemma - now that I know about John's, I'm reluctant to share the wealth. A place like this makes you wanna keep a secret.

John's Cafe sits in a strip mall on lowest Greenville, next to a Thai restaurant, across the street from Lucky's Roadhouse (great bar, different story). You'd miss it if you weren't looking real hard. A companion and I rolled in about 11 a.m. on a weekday for a late breakfast/early lunch. Our first impression was that this tiny place was squeaky-clean, from the linoleum floors to the vinyl booths lining the walls on our left and right. We proceeded to the back counter to place our order - my pal went for the Combo Omelette and I had a cheeseburger and fries. My antennae are always up when it comes to finding great burgers, and I noticed that the word "Hamburgers" is actually on the sign out front of John's - a very good omen.

As my companion pondered his beverage order, a gray-haired, mustachioed gentleman sitting at the counter tipped his newspaper and suggested "Ouzo...?" with a wink (and a thick Greek accent). Once we began to chuckle, the old man joined in, along with the man taking our order. I don't know if this was an impromtu performance, or their standard "new customer" joke, but we were charmed nonetheless.

Our food arrived in mere moments and soon we were tucking into some solid diner-style fare. My mate's omelette was a monster, filling 3/4 of a dinner plate, and it contained a little of everything - cheese, meats and veggies of several varieties. Alongside were some nice-looking hash browns featuring a respectable dark brown-to-creamy white potato ratio. My burger was a solid "B+", earning points for juiciness, generous amounts of cheese and toppings and a toasted bun (a personal requirement for anything above a "C" rating).

I can't wait to return and try some of the Greek-inspired dishes on John's menu - Gyros, anyone? Considering the crowd that began to gather as our early lunch wrapped up, however, I'd suggest hitting John's at off-peak hours. See why I didn't want to let you in on my new little secret? Thanks, Elizabeth, for the excellent pick! (note: I miss you very much now that you're all the way up in Boston...but at least I won't have to fight you for a table at John's!)

Baby, It's Cold Outside

When it’s cold outside, there is nothing I love more than a good soup. There's just something about a nice warm bowl on a cold day that makes you feel all better.

My husband and I both like variety, so we love to try new recipes, and rarely repeat something unless it’s really special.





Ladies and gentlemen, these recipes are really special. I give you Spicy Beef and Barley Soup and Chicken Soup with Cheese Tortellini. We have made both of these recipes at least three times—in the last month alone.


Spicy Beef and Barley Soup
I found this recipe in Cooking Light a couple of months ago, and it is divine. My husband is the one who’s actually done the cooking on this one when we’ve had it, and he’s made a few adjustments to “ramp it up” as he likes to say.

2 teaspoons canola oil
1 (1 ½ pound) eye-of-round steak, cut into one inch pieces (you could also use cubed stew meat if you’re not interested in the “light” aspect of the recipe)
1/2 teaspoon + ½ teaspoon freshly ground black pepper
½ teaspoon + ½ teaspoon salt
1 large yellow onion, sliced
2 cups baby carrots
2 cups sliced mushrooms
1 red bell pepper, chopped
3 garlic cloves, minced
½ cup red wine
8 cups beef broth
¾ cup uncooked pearl barley
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil
1 teaspoon crushed red pepper
2 sprigs of thyme
½ teaspoon paprika
½ teaspoon cumin
1 bay leaf

Heat canola oil in a large nonstick skillet over medium high heat. Sprinkle beef evenly on all sides with salt and pepper (1/2 teaspoon of each). Add beef and onion to the pan, sauté 5 minutes until the meat is browned on all sides. Remove beef mixture from the pan; place in an electric slow cooker.

Add carrot and mushrooms to the pan, and sauté 5 minutes. Add bell pepper and garlic, and sauté two more minutes. Add red wine to pan, and bring to a bubble. Add the carrot mixture, barley, basil, crushed red pepper, tomatoes, bay leaf, paprika, cumin and thyme to the slow cooker and stir well to combine. Cover and cook on high for one hour. Reduce heat to low and cook for 6 hours. Discard thyme sprigs before serving.



Chicken Soup with Cheese Tortellini
This soup is so warming and hearty. The chicken totally falls apart, and it makes your house smell divine. It tastes great on a cold night, and if you don’t like tortellini (which seems impossible to me, but you never know) it also tastes great over rice or quinoa.

2 teaspoons canola oil
1 leek finely sliced (optional—I love leeks, but they’re not everyone’s cup of tea)
1 yellow onion, finely sliced
1 and ½ pounds boneless, skinless chicken thighs
2 cups sliced mushrooms (or just one of those pre-packaged deals from the grocery store)
2 cups baby carrots
6 stalks of celery, chopped
2 cloves garlic, minced
1 cup of dry white wine
2 tablespoons white wine vinegar
1 dash Worcestershire sauce
12 cups chicken broth
2 sprigs thyme
1 bay leaf
½ teaspoon salt + ½ teaspoon of salt
½ teaspoon black pepper
1 package cheese tortellini

In a large sauce pot or dutch oven, heat the canola oil over medium high heat. Add the celery and leeks and sauté for five minutes. Add the onions, mushrooms and ½ teaspoon of salt and and sauté for three more minutes. Add the garlic and sauté for two minutes.

Add the white wine and bring to a bubble, let simmer for three to five minutes and then add the chicken, white wine vinegar, Worcestershire sauce, chicken broth, thyme, bay leaf, salt and pepper. Bring to a boil, then cover and reduce heat.

Simmer gently for an hour. Add the carrots and simmer for another ½ hour. Shred the chicken with two forks (it will be falling apart, so this will be really easy). Bring the soup back to a boil and add the tortellini. Cook until the tortellinis are done. Cool a bit and serve.

Be Your Own Italian Grandmother

I don’t have an Italian grandmother (although I wouldn't trade my grandmas for the world), but if I had a bonus grandma, I think these would be a great approximation of what she would make.

The meatballs are lightened up a bit, using turkey instead of beef or pork. Sure, I'm too lazy to peel tomatoes, so I use the canned kind, but the sauce still tastes ten times better than anything you buy in a jar. Both recipes are easy, but make for a great dinner!

And even better, both are freezable and perfect for pulling out of the oven on a busy weeknight.

Pasta Sauce

2 tablespoons olive oil
1 small yellow onion, diced
4 cloves of garlic, minced
1 32 oz. can of whole tomatoes
3 tablespoons fresh Italian parsley leaves
3 tablespoons fresh chopped fresh basil
1 32 oz. can of tomato sauce
½ tablespoon crushed red pepper flakes
1 teaspoon dried fennel seeds
½ tablespoon dried thyme
½ tablespoon dried oregano
1 6 oz. can tomato paste
1 cup dry red wine

In a large stock pot, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 or 6 minutes until the onions are translucent.

In a food processor, combine the whole tomatoes (drained), Italian parsley, and basil, pulse several times until the tomatoes are broken up into very small pieces, but still have texture. Add to the pan with the onions and garlic, and then add the tomato sauce, red pepper flakes, fennel, thyme, oregano, and tomato paste. Bring to a bubble. Add the red wine and bring to a bubble again. Reduce heat to low and let simmer, stirring occasionally for two hours or as long as you can take it. The longer it cooks, the better it tastes, but honestly, it tastes pretty good as soon as you add the red wine.


Turkey Meatballs

1 small onion, grated

3 garlic cloves, minced

1 large egg

1/4 cup dried bread crumbs

3 oz (half a small can) of tomato paste

1/4 cup chopped fresh Italian parsley leaves

1/2 cup grated Parmesan

1 teaspoon salt

1/2 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon dried fennel seeds
1 teaspoon oregano

1 pound ground dark turkey meat (Don’t use the super-lean turkey or they will turn out very dry. I think if you used a mix of lean and dark it would probably turn out okay, though.)

2 tablespoons olive oil

Add the onion, garlic, egg, bread crumbs, tomato paste, parsley, Parmesan, red pepper flakes, fennel seeds, oregano, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large rimmed baking sheet covered in foil and sprinkled with the olive oil. Roll the meatballs around in the olive oil. This keeps them from sticking to the foil and helps them brown in the oven. Sprinkle with a little salt and pepper.

Bake for 10 minutes, then pull them out and turn them over. Bake another ten minutes. Add to heated pasta sauce and let simmer for 10 minutes or so until they are completely cooked through. Serve over pasta.

A Bowl of Comfort

Today was the first cold day of the year. Not just crisp, with little red and golden leaves tripping to the ground on a light breeze – no, that was last month. Today was a bone-numbing 39 degrees with a wind chill of what-the-hell-am-I-doing-outside-anyway?

I would be fibbing if I said “It is on a day like this every year that my thoughts turn to soup again” or something like that. Truth is, I’m a soup girl all year round. On a wintry day, however, it’s a special kind of soup I want to snuggle with on my sofa. I want hot, hearty, comforting chicken noodle soup. Soup that tastes like home.

I don’t mind the stuff from a can. I even have a favorite brand that I keep in the pantry all the time. But soup for this sort of day is special, and there are certain characteristics it must possess: The broth must have a deep, well-rounded flavor and it should be slightly thickened, not by flour or cornstarch, but by cooking the noodles in the soup itself. The chicken must be shredded, not diced into uniform cubes, and finally, there should be a hint of freshness at the end, as if to promise that the warm sun will be back soon.

Tall order, huh? I’ll say. And most of the time, when I realize that I have to have this soup, the day is almost gone and I just can’t face plopping a whole chicken in a pot of water to start a soup from scratch. So, over the years I’ve experimented with ways of creating a homemade taste in far less time. Different stocks, noodles, chicken preparations – I’ve tried it all. The following recipe is the result of this quest. The key is the combination of stocks (Imagine brand is available at Whole Foods and it’s worth an extra trip if necessary), and the addition of herbs after it simmers. Tarragon and chicken are culinary soulmates and it’s this herbal embrace that elevates the soup from a meal to a memory.


Chicken Noodle Soup


Ingredients:


3 medium-to-large boneless, skinless chicken breast halves
Salt and pepper

2 32 oz. boxes Imagine Chicken Cooking Stock
1 32 oz. box Imagine Creamy Chicken Soup
¾ cup carrots, ½” dice
¾ cup celery, ½” dice
2 bay leaves

5 dashes Tabasco, or to taste
Salt and pepper
6 oz. wide egg noodles

¼ cup chopped tarragon leaves
¼ cup chopped parsley


Directions:

1. Season chicken breasts lightly with salt and pepper and roast at 350 degrees for 45 minutes. Cool and shred with fingers (much better than dicing with a knife – trust me).

2. Combine all stock and soup in a large pot and bring to a boil. Add carrots, celery, bay leaves and shredded chicken and reduce heat. Maintain a bare simmer for 30 minutes to one hour.

3. Remove bay leaves and season the soup to taste with salt, pepper and Tabasco. Add noodles and simmer for an additional 15 minutes.

4. Just before serving, stir in tarragon and parsley.

NOTE: If making soup the day before, take it to the point of removing the bay leaves and then cool down and refrigerate. On the second day, return the soup to a simmer and continue with remaining steps.