- In today's case I found myself with an abundance of delicious chicken thighs, quail eggs and arugula.
- I wanted to braise the legs in red wine, onion and spices and serve it with ricotta gnocchi.
- Legs: Braised low and slow in the oven and turned out great.
- Gnocchi: It was my first time doing this and they turned out to be crap. They were so dense that you could put it in a slingshot and go hunting.
- Today I saw I had some fusilli, so I decided to make my version of chicken noodle soup. I cooked the fusilli in the braising liquid, and them strained it off and then reduced the liquid. In both cases I was trying to develop deeper flavors.
- When an order for the Chicken Thigh Soup comes in I first combine the par-cooked pasta, meat, braising liquid and arugula.
- While the components heat and meld into one coherent layering of flavors, I gently fry a quails egg.
- Once the soup has heated up I taste it and check for seasoning. This is when I will add salt, a little at a time tasting after each addition, until it tastes great.
- After seasoned I transfer the soup to a bowl, top with the egg and grate over Parmesan cheese.
"Knowing is half the battle".