Simple Turkey Broth for Soup

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by Michael on November 29, 2014 · 0 comments

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The thing we like to do the day after Thanksgiving is to make Turkey soup. Turkey soup with a turkey sandwich can’t be beat. But last night, after dinner, two of our guests admitted they have never made soup and would have no idea how. So here is a simple primer. First we start with the turkey broth.

No cooking skill needed.

First, remove all the leftover skin and any fat and discard. Then carve of the rest of the meat and set aside in the refrigerator.

An optional step is to roast the carcass and bone for 30 minutes until brown. I do this is a 450 degree oven. Add a bit of water to the bottom of the pan.

In a large stockpot, add two coarsely chopped carrots, stalks of celery and onions. Add two bay leaves, a tablespoon of peppercorns if you have them and a tablespoon of salt. Add the bones and carcass. Cover with enough water to cover everything.

Bring to a simmer. Do not boil. Boiling will render a cloudy broth. Let it simmer for as long as you can – I usually go 4 hours. Take it off the heat and let it cool a bit and then strain it through a fine sieve and you are good to go.

To remove any fat, just place in the fridge overnight and skim the solidified fat off of the top.

Keep in mind that there is very little salt in this. Adjust to your taste or recipe. From here you could just have a hot cup of broth with a sandwich, or add vegetables like carrots, celery, onions, parsley or leeks, chopped turkey and rice or noodles for a heartier soup.

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Cod Braised in Dashi, Sake, Miso and Mirin with Enoki Mushrooms. OK this is a whim and a prayer kind of thing but it worked. I wanted some kind of Asian noodles and the Mother-in-law request was for seafood. I was on a conference call and somewhat daydreaming about dinner. So all in at once.

The flavors here are pretty light but complex. The Dashi adds a nice smoky note and the sake and mirin add just the right touch of acid. So now at this point many of you are going “What the hell is he talking about?” “Dashi? What?”

Dashi is a broth made from dried smoked shaved skipjack tuna. The shaved fish also called bonito. As a broth it has that great indefinable meaty and lightly smoky flavor that you will immediately recognize as Japanese. Well if you eat Japanese or even sushi. I do not make my own Dashi. I could but I am not crazy. I just buy the stuff in a box. Hon Dashi. Tastes great and it is always there. Just like the miso. The sake tends to disappear.

If you have not found your local pan Asian grocery start looking. All of the ingredients that you need will be waiting patiently for you to come and get them. Including the enoki mushrooms. Please don’t buy these at some high-end organic wholly overdone store. Save a few bucks and shop at the local Asian mart.

The technique: Braising a light flakey fish is this light broth is about as low-fat of a way that you could possibly cook. The key is to get the broth hot and just lightly bubbling. Braising is, well not boiling.

This is a delicate dish. But it is pretty simple to prepare. Just take a look at the links so you know exactly what you are looking for at the store.

Ingredients:

3 cups dashi stock
1 cup sake
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons miso paste

12 ounces enoki mushrooms
8 baby bok choy heads
1 LB cod fillets
12 ounces wonton noodles (wide cut)
Cilantro
Spring onions
1 Lime
Toasted sesame oil
Chili oil

Directions:

Add the dashi stock, sake, mirin, soy sauce and miso paste to a soup pot and bring to a low boil.
Add the mushrooms and cook for 10 minutes.
At five minutes add the bok choy and cook for five minutes and remove to a plate.

Start heating a large pan with a lid.

Add the stock and the mushrooms and bring to a low boil.

Add the fish fillets and cook at as low of a boil that you can get out of your cook top for 10 minutes.

Meanwhile, boil the wonton noodles per the package directions and set aside.

To plate the dish, place ¼ of the noodles in the bottom of a bowl.
Place a fillet on top.
Add the bok choy on the side.
Add about ¾ cup of the braising stock and mushrooms over the top.
Top with a squeeze of lime juice and a sprinkle of green onions and cilantro.

Drizzle a bit of chili oil and sesame oil over the top and serve.

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