![caldo de verdurasvegetable garboure
thomas keller will have you do this a much different way, a way that will make you wish you had never taken on this project in the first place. i will put this on simpler terms, on a more rustic (and quicker since we didn’t have much time and we were hungry) base, but no less delicious, while still adding a little mexican flair.
i started out by fabricating my chicken. completely skinned, you can always leave the skin on if you’re looking for a fattier, richer broth, just not my thing. you may also just use whatever pre-cut part of the chicken you prefer. after separating all my meat, i wrapped the carcass up in some cheesecloth along with a sachet (being that i like extra heat on most of my food, I added a jalapeño, halved to my sachet), a couple of carrots, some celery and onion. covered with water, brought up to a boil then turned down to simmer for about an hour. i added a large tablespoon of tomato paste for a little extra sweetness and some color in my broth, i thought about mixing in some more of that smoked chile paste, but I had already thrown in the pepper into the sachet, perhaps next time.
i then removed the carcass, and threw in my meat, along with the list of chopped veggies listed below. allowed to simmer for about another hour and was ready to serve. however, it would be wise to note that the longer you let the carcass simmer, the more the chicken flavor will develop in the broth, as well as more body from the collagen drawn from the bones. if you’re looking for a clearer, cleaner liquid you may strain a couple of time to remove any solids that may have escaped through the cheesecloth.
another thing worth noting is that due to the consistency of each of the unique vegetables that make up the garboure, you want to time the addition of each vegetable to allow to cook evenly, but not turn to mush. clearly the potatoes would go in first, followed by the carrots a few minutes later. chef keller suggests cooking separately until cooked, and adding to soup just before serving to maintain a beautiful, al dente consistency. but realistically, we don’t all have that kind of time at home.
veggies:1 green zucchini, small dice1 yellow zucchini, small dice3 carrots, obliqued1 red potato, small dice2 white potatoes, small dice1/2 onion, chopped coarsely1/2 cup chopped green beans1 cup chopped asparagus1 cup white beans1 cup fava beans3/4 cup fresh peas3/4 cup white shoepeg corn kernels1/2 head of cabbage, sliced thinlychopped cilantrochopped parsley6 green onions, chopped coarselymeat:2 chicken breasts, 2 thighs + 2 legs [deboned]
i also made some white rice separately to put at the bottom of the bowl before serving, but you could easily replace that with pasta.
a squeeze of lime, and salt and pepper to taste. i like to top it with some fresh minced white onion and a few cilantro leaves.](http://24.media.tumblr.com/tumblr_lfiix1aDNr1qcn0ilo1_500.jpg)
caldo de verduras
vegetable garboure
thomas keller will have you do this a much different way, a way that will make you wish you had never taken on this project in the first place. i will put this on simpler terms, on a more rustic (and quicker since we didn’t have much time and we were hungry) base, but no less delicious, while still adding a little mexican flair.
i started out by fabricating my chicken. completely skinned, you can always leave the skin on if you’re looking for a fattier, richer broth, just not my thing. you may also just use whatever pre-cut part of the chicken you prefer. after separating all my meat, i wrapped the carcass up in some cheesecloth along with a sachet (being that i like extra heat on most of my food, I added a jalapeño, halved to my sachet), a couple of carrots, some celery and onion. covered with water, brought up to a boil then turned down to simmer for about an hour. i added a large tablespoon of tomato paste for a little extra sweetness and some color in my broth, i thought about mixing in some more of that smoked chile paste, but I had already thrown in the pepper into the sachet, perhaps next time.
i then removed the carcass, and threw in my meat, along with the list of chopped veggies listed below. allowed to simmer for about another hour and was ready to serve. however, it would be wise to note that the longer you let the carcass simmer, the more the chicken flavor will develop in the broth, as well as more body from the collagen drawn from the bones. if you’re looking for a clearer, cleaner liquid you may strain a couple of time to remove any solids that may have escaped through the cheesecloth.
another thing worth noting is that due to the consistency of each of the unique vegetables that make up the garboure, you want to time the addition of each vegetable to allow to cook evenly, but not turn to mush. clearly the potatoes would go in first, followed by the carrots a few minutes later. chef keller suggests cooking separately until cooked, and adding to soup just before serving to maintain a beautiful, al dente consistency. but realistically, we don’t all have that kind of time at home.
veggies:1 green zucchini, small dice
1 yellow zucchini, small dice
3 carrots, obliqued
1 red potato, small dice
2 white potatoes, small dice
1/2 onion, chopped coarsely
1/2 cup chopped green beans
1 cup chopped asparagus
1 cup white beans
1 cup fava beans
3/4 cup fresh peas
3/4 cup white shoepeg corn kernels
1/2 head of cabbage, sliced thinly
chopped cilantro
chopped parsley
6 green onions, chopped coarselymeat:
2 chicken breasts, 2 thighs + 2 legs [deboned]
i also made some white rice separately to put at the bottom of the bowl before serving, but you could easily replace that with pasta.
a squeeze of lime, and salt and pepper to taste. i like to top it with some fresh minced white onion and a few cilantro leaves.
