Thread: Thursday - Caldo Verde

Lin wrote:
> We've been fortunate that the weather last week FINALLY turned into
> something that screams for heavy, robust soups and stews!
>
> These are the stock pot items I've made in the last week:
> 1) A hearty white chicken Chili (diet friendly!)
> 2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)
>
> Now I'm working on a chicken-based Caldo Verde. Since I am working
> toward a low-fat diet, I'm not using the chorizo but have substituted
> plenty of crushed red pepper to give it that spiciness. The broth is
> simmering away with chicken wings (and leftover meat from a bird I
> roasted a couple of days ago), with sautéed onions, carrot, and celery.
> I'll let it cool and remove the "fat cap" that will form and do the
> potatoes last.
>
> I don't think the broth is going to be as light as an authentic Caldo.
> But, that might not be so noticeable with all the beautiful kale I got
> at the Farmers Market this week. I fell in love with Caldo Verde after
> having it at "ad hoc" in Napa.
>
> Now I need to decide what to serve on the side!
>

A coarse country bread or ciabatta.

Caldo verde is from my father's homeland. Their version is very
light--chicken or beef broth with very finely shredded kale.

Kale soup from my mother's birthplace is broth made from beef shank or
chuck, sometimes onions, linguica or chourico, dried peas (or kidney
beans) diced potato, coarsely chopped kale and sometimes savoy cabbage.

I like the latter better but haven't made either in along time because
they really stink up the house.

gloria p

In article <[email protected]>,
Gloria P <[email protected]> wrote:

> Lin wrote:
> > We've been fortunate that the weather last week FINALLY turned into
> > something that screams for heavy, robust soups and stews!
> >
> > These are the stock pot items I've made in the last week:
> > 1) A hearty white chicken Chili (diet friendly!)
> > 2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)
> >
> > Now I'm working on a chicken-based Caldo Verde. Since I am working
> > toward a low-fat diet, I'm not using the chorizo but have substituted
> > plenty of crushed red pepper to give it that spiciness. The broth is
> > simmering away with chicken wings (and leftover meat from a bird I
> > roasted a couple of days ago), with sautéed onions, carrot, and celery.
> > I'll let it cool and remove the "fat cap" that will form and do the
> > potatoes last.
> >
> > I don't think the broth is going to be as light as an authentic Caldo.
> > But, that might not be so noticeable with all the beautiful kale I got
> > at the Farmers Market this week. I fell in love with Caldo Verde after
> > having it at "ad hoc" in Napa.
> >
> > Now I need to decide what to serve on the side!
> >
>
> A coarse country bread or ciabatta.
>
> Caldo verde is from my father's homeland. Their version is very
> light--chicken or beef broth with very finely shredded kale.
>
> Kale soup from my mother's birthplace is broth made from beef shank or
> chuck, sometimes onions, linguica or chourico, dried peas (or kidney
> beans) diced potato, coarsely chopped kale and sometimes savoy cabbage.
>
> I like the latter better but haven't made either in along time because
> they really stink up the house.
>
> gloria p

I generally burn a bunch of incense after grilling salmon.

Works for me. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Lin <[email protected]>
news:[email protected] est: in rec.food.cooking

> We've been fortunate that the weather last week FINALLY turned into
> something that screams for heavy, robust soups and stews!
>
> These are the stock pot items I've made in the last week:
> 1) A hearty white chicken Chili (diet friendly!)
> 2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)

Ohhhh... can you either send or post your recipe for #2? 3 of my favorite
ingredients

>
> Now I'm working on a chicken-based Caldo Verde.

Now I want this recipe too It hasn't been cold enough to turn on the
furnace yet. Which is unusal too. It's been unseasonably mild here in St.
Louis. This has been a terrific fall although not enough rain IMO. I'll be
looking for the Ham recipe and the recipe for the Caldo Verde. Feel free
to email them to me. My email is in my sig.

Michael

--
"Don't you always feel bad when they take away one of the spoons? It's like
you ordered wrong."
~David Hyde Pierce

Find me at: - michael at lonergan dot us dot com