Homemade Chicken Noodle Soup


Photo and recipe credit: http://www.countryliving.com/food-drinks/recipes/a1870/homemade-chicken-noodle-soup-3996/

1 Whole Chicken
3 qt. low-sodium chicken broth
6 carrots
4 stalk celery
3 medium onions
5 black peppercorns
1 clove garlic
10 sprig parsley
2 sprig thyme
1 bay leaf
2 tbsp. unsalted butter
4 leeks
1 tsp. salt
1 tsp. fresh-ground pepper
3 c. medium egg noodles
  1. Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender—about 1 1/4 hours—skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
  2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent—about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender—about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender—about 10 more minutes. Serve hot.

Honey-Bourbon Toddy

Recipe and photo credit: https://www.bonappetit.com/recipe/honey-bourbon-toddy


  • 2 tablespoons honey
  • 1 cup hot water
  • 6 tablespoons bourbon or Apple Bourbon (see below for recipe)
  • 2 3×1/2′ strips lemon peel
  • 2 cinnamon sticks


  • Stir honey and water in a 2-cup measuring cup until honey dissolves. Add bourbon (or better yet, Apple Bourbon, in which case you’ll use 1 Tbsp. honey). Divide between 2 Toddy glasses. Twist a strip of lemon peel over each drink, then add to glass. Stir each with a cinnamon stick and serve.

  • To make Apple Bourbon, combine a 750-ml bottle of bourbon, 4 cored, sliced Fuji apples, and 4 cinnamon sticks in a pitcher. Cover; chill for 3 days. Strain and sip of use in recipe above.

Fresh Pea Soup with Ham

pea soup

Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham


  • 1 tablespoon unsalted butter
  • 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
  • 1/2 medium onion, thinly sliced
  • 2 garlic cloves, chopped
  • Kosher salt
  • 1 quart whole milk
  • 4 cups fresh or frozen peas (1 pound), thawed
  • 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
  • 1 tablespoon minced shallot
  • 1/2 tablespoon chopped chives
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon sherry vinegar
  • Pea tendrils or baby arugula, for garnish

How to Make It

Step 1

In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.

Step 2

Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.

Step 3

In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Classic Cream Puffs

cream puff martha

Recipe & Photo credit: https://www.marthastewart.com/1113097/classic-cream-puffs


  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • No-Fuss Pastry Cream


  1.  Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2.  In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  3.  Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  4.  For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  5.  Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  6.  Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Krembo: A Passover Dessert from Breads Bakery


Recipe & Photo Credit: http://bobbyflay.com/recipes/recipes/164/krembo-a-passover-dessert-from-breads-bakery

Coconut Macaroons (for the base)
120g egg whites (from 4 medium eggs)
230g granulated sugar (1 cup + 2 tablespoons)
210g finely shredded unsweetened coconut (2½ cups, packed)
30g apricot jam (2 tablespoons)

1. Whisk the sugar and egg whites together in a medium-sized bowl. Set the bowl on top of a pot of water over medium heat to create a Bain Marie. Heat the mixture, stirring occasionally, until the sugar is dissolved. Remove bowl from heat.

2. Fold the coconut and apricot jam into the egg white mixture until fully combined. Cover the surface with plastic wrap and refrigerate for 30 minutes.

3. Using your hands, roll the coconut batter into 50 small balls, approximately 1 heaping teaspoon (about 12 grams) in size, and arrange them on a sheet pan 2 inches apart. Wet your fingers slightly and flatten each ball to create a disk approximately 1¾” in diameter and ¼”thick.

4. Bake the macaroons at 380 degrees F for 4-5 minutes, or until golden brown.

5. Allow the macaroons to cool. Freeze for 30 minutes. The macaroon bases can be made up to three days in advance.

Italian Meringue (for the filling)
150g egg whites (from 5 medium eggs)
1 pinch of salt
260g granulated sugar (1 1/3 cups)
80mL water
120g glucose (¼ cup + 1 tablespoon)

1. Combine the sugar, water and glucose in a very clean pot and place over medium heat. Monitor the temperature with a candy thermometer.

2. Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and set aside.

3. When the syrup reaches 220 degrees F, start to whip the egg whites and salt on medium speed until they form stiff peaks.

4. When the syrup reaches 243 degrees F, keep the mixer on medium speed and slowly pour the hot syrup down the side of the mixing bowl into the egg whites, being careful not to hit the whisk.Turn the mixer to high speed and whisk until the bowl no longer feels warm to the touch.

5. Divide the meringue evenly into 3 bowls, one for each flavor. Follow the recipes below to make each flavor meringue. Fold the additions into the meringue just enough that they are evenly incorporated. Don’t overmix.

8. Spoon the meringues into a piping bag fitted with a 1” round tip.


Raspberry White Chocolate Pistachio
Fold into Meringue:
15 grams freeze-dried raspberries, crumbled
250g white chocolate
20g sunflower/grapeseed oil
Freeze-dried raspberries and ground pistachios

Fold into Meringue:
Seeds from half of a vanilla bean (cut bean lengthwise and scrape seeds out with knife)
250g dark chocolate
15g sunflower/grapeseed oil
Gold leaf

Fold into Meringue:
2g (20 pieces) coffee beans, roasted and ground finely
10g dark chocolate (bittersweet), chopped
250g milk chocolate
10g sunflower/grapeseed oil
Chopped roasted coffee beans and chocolate

For the Glazes:
1. Put the chocolate in a high, narrow microwave-safe bowl and microwave for 20 seconds. Take out and stir; microwave for 10 more seconds.
2. Repeat 4-5 times until the chocolate is melted (do not overheat).
3. Add the oil and mix until combined.

To Assemble:
1. Pipe the meringue on top of the macaroons in three mounds, descending in size. The bottom (and largest) mound should be even with the sides of the macaroon (see first image below). Place the macaroons in the freezer for five minutes so that the meringue sets.

2. Holding the cookie from the macaroon base, dip the meringue into its corresponding flavor of chocolate, making sure the chocolate covers the meringue completely (see second image below).

3. Before the chocolate sets, garnish with the above items.


Shortbread Cookies

shortbread cookies
Recipe and Photo: http://www.foodnetwork.com/recipes/ina-garten/shortbread-cookies-recipe-1945855


  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces very good semisweet chocolate, finely chopped


Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

National Espresso Day


Recipe and photo credit:  https://www.thespruce.com/make-espresso-caffee-macchiatos-766132

Espresso Macchiatos (a.k.a. “Caffe Macchiatos”) are compact, flavorful drinks consisting of espresso and foamed milk. Once you know how to pull espresso shots and froth milk, you can easily learn how to make Espresso Macchiatos and Latte Macchiatos.

What You’ll Need

  • 1-2 shots of espresso
  • A dollop of foamed milk ​(with the texture of melted ice cream)​

How to Make It

In a macchiato cup (about four ounces), top the espresso with a dollop of steamed milk. Serve immediately.