Tuesday, January 22, 2013

Chicken Sausage and Napa Cabbage Soup with Lebni -Cheddar Biscuits

The spouse is fighting a bit of a head cold. I thought soup, salad, and hot biscuits might help her feel better. I spent the day making stock. For the soup, I added green onion, carrot, chicken sausage, and Napa cabbage. The sausage I used was Hillshire Farm Gourmet Creations Chicken Apple with Gouda Cheese. I've used these twice before, once grilled, another time in upscale beans and weenies. Okay, so I really like these sausages, and the spouse is really good at finding them on sale.
For the salad, I used fresh arugula, with julienned baby turnips and baby candy cane beets. I made a date vinegar, sesame oil, and zatar vinaigrette.
The biscuits are made with lebni, a Middle Eastern yogurt cheese, and shredded cheddar. It produced a wonderfully tender biscuit, with a bit of the yogurt tang. I was very happy with results. I like to use shaped cookie cutters, to add a bit of whimsy.


Chicken Sausage and Napa Cabbage Soup

1 quart chicken stock
1 lb. chicken sausage, sliced into 3/4 inch slices
1 cup diced carrots
2 large green onions, sliced thin
3/4 small head Napa cabbage, shredded
salt to taste
In a large stock pot, heat stock over medium low heat to a low simmer. Add carrots and onions. Let simmer until carrots are tender. Add sausage, simmer another 15 minutes. Add salt to taste. Add cabbage, simmer two minutes. Serve.

Date Vinegar, Sesame Oil, and Zatar

1/4 cup date vinegar
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
1 tsp. zatar
1/4 tsp. course sea salt
Whisk together all ingredients.

Lebni - Cheddar Biscuits

2 cups flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. course sea salt
1/2 cup vegetable shortening
1 cup lebni
4 tbsp. milk
1 cup shredded cheddar
Pre-heat oven to 450 degrees. In a large bowl, stir together flour baking powder, sugar, cream of tartar, and salt. Cut in shortening until mixture resembles course crumbs. Make a well in the center, add lebni, milk, and cheddar. Stir in until flour mix is just moistened. Turn out onto a lightly floured surface. Knead 10 strokes, re-flouring board as necessary to prevent dough from sticking. Roll out to 3/4 inch thick. Cut out biscuits, place on an ungreased cookie sheet. Bake for about 10 minutes, until golden brown. Makes about 15 biscuits.
Happy Eating!

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