Category: Holidays

Cooking, Daily Happenings, Entertainment, Holidays

Charcueterie

Lora Knows...

There are some trends that go away, as they should; then there are those that turn into classics. I’m so glad charcuterie wasn’t just a trend, but stood the test of time, and is now a classic.

Choosing the serving piece for your ample treat is up to your personal style. I use a beautiful oversized white rectangle glass plate with slight edges and a swirl of silver through the middle. If I don’t feel like digging out the plate, then I use one of our cutting boards, and it is just as tasty and delightful.

For accessories I have a few cheese knives, appetizer forks and spoons along with some small bowls to hold some of the yummy additions to the board like jams, dips, olives and more.

Now that you know what to place it all on, what will you include?

#1 – Cheese

The centerpiece of my board will be the selection of cheeses. I think high quality cheeses are best and should vary from soft to hard. When using hard cheeses I slice them, and add the softer cheese as a block so they can be cut right on the board with one of the provided knives. I begin with a foundation cheese like provolone, white cheddar or Gouda. Then I include spreadable soft varieties such as burrata and brie. Plus there are those that crumble well like goat and bleu.

#2 – Meats

Having a mix of meats is just as important as cheeses. In our home we love prosciutto, capicola, and sopressata. We do have friends who are vegan and/or vegetarian and when sharing a board with them we skip the meat, or I’ll make two separate smaller boards so Dean can have his sopressata.

#3 – Accents

For me, this is the fun part of the board. This is where I get to shop for those little touches that add that extra something. I do have some items that always show up like Maille Cornichons (my fave), and St. Dalfour Royal Fig Fruit Spread (another fave). I then like to hit the olive bar at the grocery to get various olives, stuffed peppers and marinated artichoke hearts. Then I need to round out these salty briny treats with some sweet. For the sweet I like fresh grapes, berries, apple slices, carrot sticks or even dried fruits like cranberries, cherries or apricots.

Don’t forget to add a mustard, hummus or other dips to give options. Then finish the ingredients with an artisan bread, thin grain crackers and even plain crackers. Charceuterie is whatever you want it to be, so play around with jams, chutneys and dips. Just don’t overload the board with too many options when two or three of each will do just fine.

#4 – Assembly

When you see an a charcuterie board online, most look like they were put together by an expert, but assembling your own is actually easier than you think. Watch some helpful videos or just jump in and go fot it and let your food muse guide you.

I find it works best if I start by placing the large food items on the board. This will include some of the cheese and meat selections. It may also include the bread, depending on what kind you chose. Next, arrange your bowls of olives, pickles, jams and dips. Then, neatly add anything that’s sliced, rolled, or folded. Once all the bigger items are placed, finish by filling the other spaces with the accents, including the crackers. You can also add grape leaves, sprigs of herbs like rosemary to just do some finishing touches. Your board, your choice!

You will notice I did not include nuts because so many have nut allergies, but feel free to add them to yours if you are good with them.

Cooking, Holidays

Chicken Soup Is Always A Good Idea

Lora Knows...

It’s the Sunday before Christmas, The cards have been mailed, all the gifts are wrapped, and everything for our holiday dinner for two has been purchased. That leaves making Dean a batch of peanut butter fudge, and a pot of homemade chicken soup with pasta.

It is a cold dreary day, a perfect time to make the soup. There is something cozy, nourishing, and delicious about this homemade soup. I have made this recipe countless times, and this version is a favorite. This soup is all about the yummy rich broth that will warm you inside.

1 Whole Chicken – 4 lbs’ish
1 large Yellow Onion
5 Carrots
5 Celery Stalks
1 Garlic Bulb (big one or 2 small)
4 Springs Fresh Thyme
5 ounces Ditalini or other small pasta
1 32 Ounce Chicken Bone Broth
8 Cups Cold Water
Kosher Salt
Black Pepper Mill or Peppercorns

You can skip this step, but it really does make the chicken even better. 4 or 5 hours before you make the soup (or even overnight) unwrap the chicken and pat it dry, set the chicken in a shallow dish. Remove the giblet package, open and place them in the dish too. Salt everything very well. If you use Morton Kosher Salt use at least 1 Tablespoon on the outside, and 1 Teaspoon inside the cavity. Morton is more salty than Diamond, so adjust to the brand you use. Loosely cover the chicken and giblets, put the dish in the fridge.

When you are ready to make the soup:

In a large heavy pot (I use a 4 quart pot with lid) place the chicken breast side up. Add the following :
Quarter the large yellow onion – do not remove skin.
Chop 2 of the carrots into large chunks – do not peel.
Chop 2 celery stocks into large chunks – if there are celery leaves put those in too
4 Sprigs fresh thyme – leave on the branches
1 Head of garlic – do not peel, just cut on the equator to half
1 32 Ounce chicken bone broth (will make the broth a deeper color)
8 Cups cold water
If you have a pepper mill do several turns all over the top of the chicken, liquid, and vege, or toss in 9 or 10 whole peppercorns

Bring to a boil, skim the top as needed to remove any bubbling foam. Cover with the lid and turn down to a simmer. Let it simmer for 60 minutes, or until the chicken is cooked through.

While the chicken cooks peel 3 carrots and cut them into circular slices, and do the same with 3 stalks of celery and set aside for later.

When the chicken is done remove from the pot, and put on a board or plate. While the chicken cools enough to handle, strain the broth. Discard all the vegetables from the stock, they’ve done their job.

Put the broth back in the pot and taste for seasoning, add salt or pepper if needed. Bring the seasoned broth to a boil and add the ditalini. Stir well, and add the carrots and celery. While the pasta and vege cook remove the skin from the chicken and tear into pieces. When the pasta is cooked add the chicken. Turn the stove off and check for seasoning. I always add fresh thyme leaves to the finish the soup. Serve & enjoy!