That roasted chicken from Sunday just keeps on giving. Tonight, it was Bean Soup. The soup itself was pretty basic and simple. I boiled down the broth I had made yesterday just a bit more to concentrate the flavor and then added the leftover gravy I had made. I then added three cans of beans – pinto, roman, and pink beans (I always have a variety of canned beans on the shelf.) I hit it with the immersion blender and pureed it pretty well. I just added a bit of S&P because it had a pretty good flavor and I was looking for a simple soup because I was going to add stuff.
And the fun began.
I had seen a recipe in La Cucina Italiana for a chick pea soup with cabbage and chicken on top. It was a really really thick soup, but from looking at the recipe, not overly exciting. Victor pretty much loathes cooked cabbage in any form, so that idea was out. I decided to work with the concept…
I cooked a chicken breast with 2 links of fresh chorizo, removed from the casing. I then wilted spinach in a bit of roasted garlic butter and spooned that on top of the soup. I added the chicken and chorizo on top of that and dove in!
Oh… and I baked another loaf of bread identical to the one yesterday.
And for dessert…
Madeleines!
I don’t think I have made a Madeleine since CCSF circa 1974. Years and years and years… But our friend Ann posted a recipe back in December and I’ve been wanting one ever since. I finally broke down and bought a Madeleine pan, and yesterday made the dough.
I baked after work today.
Ann’s Madeleines
This recipe makes a dozen of the med to large size.
Make up batter the day before or at least a couple of hours before:
- 1/2 C sugar
- 1 C sifted flour
- 1/2 tsp baking powder
- Pinch salt
- Zest of one orange, more or less
- 2 eggs, room temp
- 3 1/4 oz butter, melted and cooled
Mix dry ingredients in bowl, add zest, stir in.
Add eggs and melted butter, stir, don’t beat until just combined. You don’t want to incorporate a lot of air into the batter.
Chill for 2 hours up to 4 days.
Preheat oven to 400 degrees
Oil and flour pans (Lady in store said grapeseed oil gives the best crust)
Using pastry bag, pipe batter into molds. I didn’t use a tip as I didn’t have one big enough, isn’t as if you are going to make a design you know.
Bake 7-11 minutes until edges are browned and the top springs back when tapped with a finger
Turn out onto rack and let cool.
These outdo Julia.
And who am I to argue? They came out rich and buttery and just properly crisp.
I see more of these in our future…