Copy of mini cookbook print

TASTE EASY SUPPERS

MINI COOKBOOK

BY CHEF ERNIE; !

Vermicelli Soup

Albondigus Soup

Soups Start with good stocks Basic Recipes ~Beef stock~ The Following recipes are the building blocks for many recipes they are a must to know or have handy, because they affect the way many dishes turn out.

As it is said in the culinary industry these are called the mother sauces, these very important recipes provide the base for many sauces and soups.

Beef Stock; 5 pounds beef bones, cut in four inch pieces 2 ½ cups diced onions, celery, carrots 2 ½ gallons of water 2 cups of crushed tomatoes (Sachet bag recipe to follow) Heat oven at 375 degrees Rinse bones place in roasting pan bake 1 hour turning occasionally, until browned well all over Now add celery, carrots, and onions to pan, bake until vegetables are golden brown. Transfer vegetables, and bones to a large stock pot about 3 gallons size add water. Bring to boil and simmer for 1/1/2 hours, skimming foam and fat, occasionally, add tomatoes and Sachet bag, and continue to simmer another hour, now skim surface of foam and fat and remove bones and vegetables discard, strain stock bring to boil again and reduce by 1/3 , (some chefs deglaze roasting pan with red wine and scrap pan bits and pieces and add to stock optional) make about four quarts.

Sachet bag is a seasoning bag used so to create a clear stock and seasoning flavors are in stock but floating in it. Sachet bag contains the following wrapped in a cheese cloth and tied with butchers string.

Tablespoon on Fresh Parsley 1 teaspoon of dried thyme 2 bay leaves ½ teaspoon whole black peppercorns 3 garlic cloves, minced 4 whole cloves

~Chicken Stock~ There are many ways to use chicken for this stock, my mother used a large stewing chicken and used the meat for many dishes like chicken mole, chicken soup, or chicken enchiladas.

I like to buy chicken breast with bone in, and remove the meat and use the bones (ribs) for the stock or even buy a small package of chicken wings.

Directions Use about 4 pounds of chicken bones 2 cups of onions diced 1 ½ cups diced carrots 1 ½ cups of diced celery 1 gallon of water 1 sachet bag use recipe for earlier recipe As always rinse and pat dry chicken Combine all ingredients above in a large stock pot Simmer for 3 hours, skim off and foam form surface, as needed Add more water as it will reduce and get richer.

Remove from heat and strain make 4 quarts

Albonigus Recipe 1 pound lean ground beef 2 large eggs, beaten 2 cups rice, cooked 1 cup red bell pepper, diced 1/3 cup cilantro leaves, loosely packed Chopped 2 cloves garlic, peeled and minced ½ teaspoon ground cumin Ÿ teaspoon kosher salt 1/8 teaspoon black pepper 3 qts beef or chicken broth 1 medium yellow onion, peeled and diced 2 medium carrots, peeled and diced 2 medium zucchini, diced Salt and pepper to taste INSTRUCTIONS 1. Combine the beef, eggs, rice, bell peppers, cilantro, garlic, cumin, salt & pepper 2. The mixture will be very soft. Form into balls about 1 inch in diameter.

3. Heat the broth in a large pot until boiling 4. Gently lower the meatballs, a few at a time, into the broth. Bring to a boil 5. Skim the foam off the surface.

6. Add the onion, carrots and zucchini.

Bring back to a boil and then reduce to a simmer. For 25 minutes 7. Season to taste with salt and pepper.

See More recipes @Blogging with Chef Ernie

Vermicelli Recipe Chicken and vermicelli soup 2 qt chicken Broth 1 1/2 tomato sauce tesp minced fresh garlic 1 teasp fresh Oregano 1/2 tesp black pepper 1/2 tesp cumin 3 tablsp olive oil 3 oz of angel hair pasta or vermicelli 2 cups diced cooked chicken breast 2 med diced zucchini 1 med yellow onion diced 1 med green bell pepper diced instructions 1) In a large pot add chicken broth and tomato sauce bring to boil.

2) Add garlic,oregano,pepper and cumin reduce heat to simmer.

3) In a skillet heat 2 tablespoons olive oil, add pasta braise for about 2 minutes,until browned,remove and place on a plate.

4) add remaining olive oil,to the same skillet,and saute`chicken,zucchini,onion,bell pepper,for 8 to 10 minutes, add chicken mixtue to the simmering broth adjust seasoning to taste, cook for 10 to 15 minutes, just before serving add the pasta to soup and cook another 5 to 8 minutes more. garnish each serving with a sprig of cilantro and avacado optional. serves 6 http://bloggingwithchefernie.com