January has been a fun month in my kitchen thanks to some new tools from my family. And with new tools, of course, come new recipes and a few new lessons.
For starters, I have been wanting one of these Boos wooden cutting blocks since I worked on a smaller one at The Cook’s Atelier in France. Working on wood is much kinder to my knives than the vinyl and ceramic mats I have been using. This one is large ( 15” by 20”) and therefore genuinely heavy. I can’t just snatch it up with one hand, and I may have to re-think how & where I store it, but it’s a delight to work on. It stays in place on the counter and is roomy enough to work with large vegetables, meats, etc.
Wood boards are a bit picky about maintenance. They clean up with soap & water, but must be immediately dried. Wood can be sprinkled with salt, then wiped with lemon to eliminate strong odors (a.k.a. garlic); wiping with distilled vinegar disinfects the board after cutting raw meat. Treated to regular coats of oil, my board should last a life time.
I was eager to give the block a work out, so I launched a two-day soup-making marathon using recipes from Ina Garten’s new book, Modern Comfort Food, a gift from my son & daughter-in-law. Ina’s Chicken Pot Pie soup is fabulous, every bit as delicious as her recipe for the pot pies in Make It Ahead, but with a flavorful broth instead of white sauce. There are a few ingredients that give it an edge over standard chicken soups: leeks, fennel, tarragon and a piece of parmesan cheesed rind that adds a subtle but yummy flavor dimension.
Then, because I had a hambone left from Christmas and a bag of split peas, I made her pea soup, also in New Comfort Cooking. I love pea soup and this one is delicious and pretty much what I have always made based on my mother’s recipe which was my grandmother’s recipe. (As I write this I realize that my family recipe was never written down. I’d call Mom and say how do I do this and she would walk me through it. I’m sure she learned it from watching Grandma. Do you use recipes like this?)
Both recipes gave me plenty of chopping and dicing practice on my new board, but making the pots of soup also exhausted my supply of homemade chicken stock. So a few days ago I got out the pot, a cut-up chicken and the requisite fresh veggies to make more. This time in addition to a few quarts of stock for the freezer I also have frozen, 2-cup blocks of stock thanks to these silicone soup blocks, also from my daughter-in-law. Each section holds up to 2 cups of liquid. After freezing, you can pop them out of the tray (like ice cubes) and keep them frozen in a bag. They should be the perfect quantity for recipes calling for a lesser amount of chicken stock and they take less freezer space. Win/win!
I hope you are’t too bored yet because I have one more tool to share and it’s this kitchen journal from my daughter. I have wanted something like this for some time, initially to track menus and what I served and to whom and when. Sometimes it would also be nice to refer back to how much of a given dish/appetizer/dessert I served. (As in, what cheeses were the favorites on the cheese board and what did everyone pass on?) It’s perfect for recording those unwritten recipes, like Grandma’s pea soup, my stuffing recipe, and how I prep and freeze summer vegetables.
There’s probably an app to track this on my computer, but since I am a paper and pen girl at heart, I love the idea of writing it down.
I know these are essentially small things, details perhaps in the grand scheme. But I am grateful to have this interest to fall back on during the continuing pandemic. Cooking is creating as much as painting, drawing, knitting, sewing, and all the other pursuits so many of us have adopted to stay engaged, to look forward.
What about you? What’s keeping you going these winter days?
Thanks for stopping by. See you again soon!