California Burrito

The time was right to show the people of Maine a glimpse of my California roots. With staple foods in the kitchen and an abundance of kale growing in the fields, I had just the right ingredients to make burritos and baked french fries in the oven. Sans the carne asada, pollo or carnitas, I had to make do with a pinch of cumin, lemon juice, pepper flakes, rice, beans, cheese and kale to stuff the tortillas with.

I couldn't believe it; everyone each finished two burritos with a plateful of fries. It was the ultimate feeling of satisfaction to have worked so hard on preparing a meal and be able to enjoy it just as much as the people who were sitting at the table with me.

Feeling ambitious for lunch the following day, I decided to prepare some kale and potato soup with broth I yielded from the leftover carcass of a roast chicken. I was venturing into unknown territory. I had never made soup before, and preparing chicken stock was a four to five hour process before adding the vegetables. Sampling the brew for the first time only a few minutes before serving it, a healthy dash of salt and pepper added the right amount of flavor to what would have otherwise tasted like mildly flavored water.


Chicken Broth
Makes about 5 quarts
Put in a large pot: 1 whole roast chicken carcass
Pour in: 1 1/2 gallons cold water
Place over high heat, bring to a boil, then turn the heat to low. Skim the broth.
Add: 1 carrot, peeled
1 onion, peeled and halved
1 head of garlic, cut in half
1 celery stalk
Salt
1/2 teaspoon black peppercorns
1 bouquet garni of parsley and thyme sprigs and a large bay leaf
Simmer the broth for about 4 to 5 hours. Strain. If using immediately, skim the fat and season with salt to taste. Serve hot, or allow to cook and then refrigerate or freeze.

Curly Kale and Potato Soup
Makes 2 quarts;  4 to 6 servings
Remove the tough stems from the leaves of : 1 large bunch of kale, curly or Russian
Wash, drain well, and coarsely chop.
Heat in a heavy soup pot: 1/4 cup extra-virgin olive oil
Add: 2 onions sliced thin
Cook over medium heat, stirring occasionally, until soft, tender and slightly browned, about 12 minutes.
While the onions are cooking, peel, cut in half, and cut into 1/4-inch-thick slices: 1 pound potatoes (Yellow Finn or Yukon Gold)
When the onions are cooked, stir in:  garlic cloves, chopped
Cook the garlic for a couple of minutes, then add the potatoes and chopped kale. Stir, then add: A large pinch of salt
Cook for 5 minutes, stirring occasionally.
Pour in: 6 cups chicken broth
Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender. taste the soup and add more salt if necessary. Serve hot and garnish each serving with: Extra virgin olive oil, freshly grated Parmesan or other hard cheese

(Recipes from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters)