Warming the soul

It's that funny in between time of year here at my house where the sun shines but a cold wind blows. It was a cool evening this weekend when I decided to make turkey noodle soup from scratch and cheesy bread twists. Jon couldn't wait to get his spoon in the pot!

While there is little actual work, the stock is a bit time consuming. Translation: plan ahead. It's well worth the wait!

Here's to you and your culinary adventures, friend!

Turkey and Noodle Soup
Serves 6

4 pound bone-in whole turkey breast
1 large onion, quartered
2 very large carrots, halved lengthwise
6 stalks celery, chunked
3 scallions, cut lengthwise
4 cloves garlic, halved
1 TBS chicken stock base
2 bay leaves
salt and pepper

6 oz angel hair pasta
3 TBS fresh chopped parsley

In a large stock pot (or roaster with a lid) combine all but pasta and parsley. Cover with 10 cups cold water. Bring to a boil slowly. Skim any scum that rises to the top. Once boiling, reduce heat and simmer slowly 2 1/2 hours until turkey is just cooked through. When simmering, the surface should just tremble. If it boils the soup becomes cloudy.

Once the meat is done, strip it off the bones. Return bones to soup and simmer 30-40 minutes longer. Once cooled, dice meat. You will only need half the meat. Use the rest for hot dishes or sandwiches.

Strain soup into a large bowl. Cool, then store in the fridge over night.

The next day, skim off any fat that has formed on the surface. Your soup should be a golden, clear broth.

Reheat over medium heat. Add pasta, parsley and reserved meat, bring to a simmer. Simmer 6 minutes. Serve hot with cheesy twists.


Cheesy Bread Twists
Makes 12 twists

3 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Rapid Rise Yeast
1-1/2 teaspoons salt
2/3 cup water
1 (5-ounce) can evaporated milk or 5 oz skim milk + 1/2 TBS butter
6-7 (total) ounces grated sharp cheddar and pepper jack cheeses
1 egg white, lightly beaten with 1 tablespoon water
Grated Parmesan cheese, poppy seed, or sesame seeds (optional)

Directions

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Meanwhile, heat water and milk until very warm (120 to 130 degrees);stir into flour mixture. Stir in cheese and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10minutes.

Divide dough into 12 equal pieces. Roll each piece to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet.

Cover; let rise in warm, draft-free place until doubled in size, about 20 to40 minutes.

Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seed, or sesame seed, if desired.

Bake at 400 degrees for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks.