Dans Gourmet Restoration

Ok, two days after Thanksgiving and you are sick of looking at the bird and the leftovers.  Hopefully you haven't tossed the bones, because that is truly nectar on the hoof... well claw....  Assuming you are like me, and save EVERY chicken carcass, turkey carcass, ham bone and lobster shell to make stock out of, you still have the ole girl in the fridge.  GREAT!!  My carcass was so big, had to split it up between my 8qt stock pot and my 5.5 qt Le Creuset pot.  This soup is SO simple, I have never actually written the recipe down - primarily because it changes every time, depending on what I have on hand.  Here is the recipe - the best thing about this is you can put whatever you feel like into it and it will taste awesome!  Here is the recipe for the stock: Turkey Stock: I had to split the bird into two pots 1 Turkey carcass after it has been picked clean, including any jellied fat from the platter - plus wings, and leg/thigh bones 1 Bouquet Garnis - or a sprinkling of rosemary, th

Comfort food at it's best! Ok, so it's been a while since I have posted..... mea culpa.  Been busy with a new job, and more than a little bit lazy!  So I am making a New Years Resolution....... yes I know it's not new years yet..... just time for a change!  I will try and  put at least one post per week up on the blog - and I hope to make them a little more .....cooking..... oriented - not just recipe oriented.  Let me know what you think. So, today was a Sunday, cold enough to freeze the balls off a brass monkey, and windy as hell.  Ok, that doesn't mean testicles for you dirty minded folk out there - in the 1800's,  a "brass monkey" was the square of brass screwed into ship's deck that held a stack of cannon balls.  When it got cold, it contracted, and the balls rolled all over the place.... hence the saying "cold enough to freeze..."  Well, you get it.  Today's history lesson. What did I say about cooking...???  lol.  Ok, so cold - we