Once you have experienced homemade broth it's so difficult to go back. It's hard to believe that I once thought a teaspoon of flavour mix added to a cup of boiling water was even a thing. All that salt? Don't get me started!
What's happened now is I'm not buying chicken any more. Well not enough to support my broth habit. I looked at the rice yesterday and considered, water?
"No. I just can't."
"Buy a chicken?"
That seems foolhardy to say the least.
Then it hit me!
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There’s an old idea hiding in plain sight: bright, herb-forward food can be beautifully balanced and still want one more layer. In another age that layer might have come from garum, or more directly now, from anchovies. That deep, salty, savory note is not meant to stand on its own. It sits underneath the herbs, the butter or oil, the lemon, the freshness. It gives the dish a lower register, a quiet bass line.
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An early 20th-century Hindi definition describes raita as yogurt or buttermilk containing boiled greens, gourd or pumpkin, or fried droplets such as boondi, seasoned with salt, chili, cumin, and mustard. That is clearly a robustly spiced relish, not merely a seasoned cucumber cold soup.
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I have two pounds of frozen chowder mix: haddock, scallops, and shrimp. Each ingredient is in it's own bag so in theory I don't have to defrost all three today. But doesn't a full seafood and fish chowder sound absolutely wonderful as the autumn wanes to winter?
What if I defrost it all and them just scoop a cup out to make a seafood linguine as well. So I can make a 2/3 chowder recipe enough for four servings and have a potential sauce for the fresh linguine from Farm Boy that I have to use up tout suite!
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Marinated chicken bites and a world of possibilities. Added protein bites to anything. Perfect for a pita lunch. It's in the oven now and I should think of crunchy veggies first. Cucumbers perhaps? Sprouts? Let's think red onions and black olives. Feta cheese. Hummous
pieces: 400 for 15 - 20 minutes
To oven-cook marinated shish taouk chicken breast, bake at 400°F (200°C) for 12-25 minutes
For oven-cooking marinated shish taouk chicken breast (with a labneh/garlic/tomato paste style marinade):
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