Growing up, New Years was spent deep in Palolo valley with my grandmother at the stove, skimming the soup until it’s clear. The weather is chilly, with the streets blanketed in red paper and smoke. Our tradition is to eat at midnight, just after the loudest barrage of fireworks. The first meal of the year for good luck. Continue reading “New Years Ozoni”
Old School Consomme
Imagine the little cup of soup you get from Mariposa for lunch…except it’s a whole pot all to yourself! Consomme is a clarified stock with a deeper more satisfying taste. The impurities are removed with a “raft,” leaving a much more concentrated flavor.
This consomme is clarified with an egg white raft using a method dating back to 1887. Found in “The Englishwoman’s Cookery Book” by Mrs. Isabella Beeton. According to Steampunk Cookery this recipe pre-dates Escoffier methods (considered the father of modern French cuisine). If you don’t know, you betta ask somebody!
Basic Chicken Stock
You can use this stock as-is for soups or you can clarify further and turn into a consommé using egg whites. The consommé is used as a base for New Years Ozoni (mochi soup). Continue reading “Basic Chicken Stock”