Monday, October 31, 2011

Mulligatawny Soup and Cornbread Will Take Off The Chill Of A Fall Day

Fall has genuinely come to Northeast Oklahoma.  For me, it means lots of gorgeous colors in all our hardwood trees and a soup or stew or chili simmering on the stove with a pan of cornbread in the oven.  Thought I'd share Mulligatawny Soup with readers.  Because of the curry, I've thought it had roots in India, but my Sister-in-Law served this soup after they has lived in Johannesburg, South Africa for 2 years.  The bottom line.....it's delicious!

To begin with, I like to stew my own chicken and stock and freeze for future use.   If I purchase those items, I pull the chicken from a rotisserie chicken and use Kitchen Basics Chicken Stock.  

MULLIGATAWNY SOUP   
Serves 8

1 cup  Onion, diced
2 each  Carrots, diced
4 stalks  Celery, finely chopped
1/2 cup  Butter (1 stick)


Melt butter in large pan.
Saute onion, carrot & celery until lightly browned







6 Tsp. Flour
3 Tsp. Curry Powder





Remove from heat and stir in flour
and curry powder until well blended.

Return to heat and cook for 3 min.stirring constantly


2 quarts Chicken Stock


Add Chicken stock and simmer, 
covered, for 30 minutes.






1 cups Cooked Chicken


Add: Chicken


Hint: I freeze the chicken in 2 cup portions, then when slightly thawed, I run my knife across in a crisscross manner and it cuts in small pieces. 

           
2 cups  Cooked Rice
         (1 cup Min.Rice + 1 cup water)              
2 each  Granny Smith apples, 
          cored & roughly chopped
2 Pinches Thyme, dried
2 tsp. Salt                                           
1 tsp. Pepper                                        


Then add: Cooked Rice, Apples, Thyme, Salt &  Pepper and simmer for 14 minutes longer




1 cup Heavy Cream, heated slightly        



Add the heated cream. Stir in and serve.








Cornbread

1/4 cup Flour, siifted
1 1/4 cups Corn Meal
1 Tbl Sugar
3 tsp Baking Powder
1 tsp Salt
3 Tbls Shortening

1 egg
1 cup + 2 Tbls  Milk

Mix Flour, Cornmeal, Sugar, Baking Powder and Salt in bowl...whisking it all together and then measure the Shortening and add to top of dry ingredients.  

Beat together the Egg and Milk in separate bowl.

Add about 2 Tbls Butter to an iron skillet and put in oven preheated to 450 degrees. 
       
                                                                                           
 It is important not to mix the liquid into the dry ingredients sooner, because it will start rising in the bowl and you don't want that to happen in order to have a 'high' cornbread.

While the butter in melting and the skillet is getting hot, beat the liquid into the dry ingredients until smooth. I use a whisk.

When the butter is bubbling nicely in the skillet take out and pour in the batter.  Bake for 20-25 minutes or whenever the tester pulls out clean.  Immediately turn upside down on a plate.

Serve. Yummmmmm!      

I always run a long narrow spatula under the cornbread so the crispy crust doesn't stay in the skillet.  If any does....I just lay in where it came from and it still looks OK. :) :) :)