Life is crazy hectic and many times complicated, which is why I find so much pleasure in simple easy food. Food that is based on a handful of ingredients and is brought into it’s own usually with a long period of slow cooking. These recipes fill your home with a comforting smell that brings a calmness to everyone – even the most wild child.
I like the frugality of these recipes as well. How very little expense can feed a crowd .They would also, be lovely for a casual gathering flushed out by some beautiful cheeses and a crusty loaf of bread, perhaps a green salad as well. Per so many things in life just because its simple makes it simple.
So in Praise of Simple I give you Chicken in a Pot and White Bean, Smoked Duck & Kale Soup:
Chicken in a Pot
One whole Chicken
3 carrots peeled and each carrot cut into thirds
3 stalks celery cut into thirds
1 large yellow onion peeled and cut into quarters
1 bay leaf
5 black peppercorns
1 package lasagne noodles (you can also use or make fresh pasta dough) broken into large pieces
3 teaspoons salt
Rinse chicken and place in a large dutch oven. Cover with water to within an inch of the top of the pot. Add veggies, bay leaf, peppercorns and salt. Turn heat on high and bring to a boil. Turn down to a simmer and cook until the chicken is falling off the bone about one hour and fifteen minutes. Through out the cooking process use a large spoon to skim the foam that forms off (this is just from the cooking chicken). When the chicken is fully cooked remove as many as the bones as possible , taste for seasoning and add noodles. Cook until noodles are done and serve.
White Bean, Kale & Smoked Duck Soup
1 Bag Great Northern Beans (either soaked overnight or quick soaked)
3 large carrots peeled and cut into pieces
5 small turnips cut into pieces
2 medium yellow onions diced
5 cloves garlic roughly chopped
1 Smoked Duck Breast (D’artagnan makes a lovely one) cut into bite size pieces
1 small bunch kale well rinsed and chopped
salt
pepper
12 cups water
1/4 cup white miso
1 bay leaf
In a large dutch oven over medium high heat add 1 teaspoon of olive oil. Add onion, duck and garlic season with 1/2 teaspoon of salt and saute for about 10 minutes or until the onions begin to brown making sure to stir so things do not stick. Add the turnips and carrots add another 1/2 teaspoon of salt and sauce for 5 minutes making sure to stir so things do not stick.
Add the beans, water & bay leaf and turn the burner up to high. Once it boils reduce to a simmer and cook for about an hour or until the beans are soft, but not mushy. Stirring periodically to make sure that nothing sticks. When the beans are ready add chopped kale and Miso . Taste for seasoning and add several turns of black fresh pepper and enjoy!
