You may be asking why this blog is called "The Lunchbox Tree." I was raised by a family whose memories were made in the kitchen and at the table. One of my favorite stories came from "Ozma of Oz," by L. Frank Baum:
"...the little girl came upon two trees that promised to furnish her with plenty of food. One was quite full of square paper boxes, which grew in clusters on all the limbs, and upon the biggest and ripest boxes the word 'Lunch' could be read, in neat raised letters.... Inside she found, nicely wrapped in white papers, a ham sandwich, a piece of sponge-cake, a pickle, slice of new cheese and an apple."
This scene inspired me to begin a lifetime affair with all things food; and I hope that my recipes inspire you to enjoy making and eating all sorts of delightful things.
Tweets from The Lunchbox Tree
Sunday, July 22, 2012
Gingery Soup with Shaved Vegetables
I blame it on my local supermarket, but I've been making a lot of stocks and broths lately (a bit out of season, but they freeze wonderfully!). Lately I've found a bounty of turkey neck and backs, all remarkably cheap, and I have a hard time letting them go to waste. Once I've made up a batch, I can easily make either hot or chilled soups at a moment's notice.
This soup uses a ginger-infused stock as a base for shaved vegetables, which stand in for noodles. This soup is great either hot or lightly warmed and topped with a squeeze of key limes and a drizzle of sriracha.
Ginger Turkey Broth: 1 lb. turkey neck, wing, or back pieces
1 T. vegetable oil
2 qt. water
15-20 black peppercorns
3 in. piece of ginger, peeled and sliced into thin disks
2 T. lemon juice
1 T. kosher salt
3 cloves garlic, sliced thinly
1 thai red chili, sliced in half lengthwise and seeds removed
Shaved Vegetable Soup:
1/2 small green cabbage, cored and thinly sliced or shaved on a mandoline
1 small sweet onion, thinly sliced / shaved
2 small carrots, thinly sliced / shaved
1 T. butter
Salt & Pepper
Sriracha and lime wedges, for serving
Make broth: In large stockpot, heat vegetable oil over medium heat. When shimmering, add in turkey pieces. Cook 2-3 minutes per side, until light golden brown. Add in water and remaining ingredients, and cook for 3 hours over low simmer, until golden in color. Strain liquid over fine-mesh strainer lined with cheesecloth. Refrigerate and use within a week, or freeze into portions and use within 4 months.
To make soup, heat butter in saute pan over medium-low heat. Saute cabbage, onion, and carrots along with a pinch each of salt and pepper, until softened and slightly translucent. Use tongs to transfer vegetable mixture to soup bowls. Heat turkey broth to desired temperature and ladle around shaved vegetables. Top with a drizzle of sriracha and lime juice and serve.