|There is plenty more you can do - baste it , marinade it, season it more liberally, |
make a stuffing for it, but this time, we kept it simple. Very simple.
Using duck giblets, there was only enough, once I'd blended together the sautéed liver, gizzards, heart, onions and garlic, to need just one tortilla, crisped up in a skillet for cracker like triangles. A lot of effort for a little reward but well worth it, both in taste treat and evoked memories. We usually toast at times like this, clinking our pate loaded crisps, 'Here's to Dad!' who taught us to cook and enjoy.
|Starking to brown up. Yum! Brother chef is happy|
|Ding! and done.|
|You can tell who the star of this show is|
I thought about making a classic egg drop soup and of course, ended up with my concoctions. After boiling the carcass to the 'all the scrap bits are falling off' stage and the water now a broth, it was playtime with seasonings and some sherry that was lurking on a low shelf. A lot of ginger, a dash of cumin, salt and ground pepper were the mainstays. Simmer simmer simmer down. Taste. Add a bit more water and a bit more of everything.
|It looked pretty much like this but with a richer broth and I'd never use a pink bowl.|
photo credit: unknown
The first part of the next part shouldn't be done until you are ready to put it on the table. Break an egg or two or three (depending on how much soup you have, I had enough for 4 medium or 2 large servings; with the rice in it I didn't want it real eggy so I only used one).
Fork swirl it up as frothy as you can get it. Bring the soup back to a boil and drizzle the egg into the soup, using the same fork to create strings of cooked egg in its wake. Serve the soup right now, or as close to right now as you can. Buen provecho!
And yes, I forgot photos. That always means it was really good or really bad. This was really good. Classic? No. But it worked, tasted fantastic and on a rainy stormy day warmed up the belly and spirits too. Give it a try and don't forget to play with your food.
|A very cute garbanzo|