25 March 2009

Kitchen Life

Art Smith’s big claim to fame is being Oprah’s chef. He must be pretty good because Oprah’s never been a skinny girl. Smith is known for “American cuisine” a term that is so overused it is virtually devoid of meaning these days. In Kitchen Life, Smith tries to get the reader to be organized and ready to cook when they roll in from work.
It took him years to get Oprah to get organized and cook after her show. The recipes are so easy, even Oprah can cook them, but frankly she just got another cook.

Here is a warm, hardy soup. Cabbage is a truly underused vegetable. It’s cheap and tasty and good for you.
Cabbage and Bacon Soup

6 bacon slices, cut into 1-inch-long pieces
1 large onion, chopped
2 medium carrots, cut into 1/2 inch dice
2 garlic cloves, minced
1 medium head cabbage (2 pounds),cored and sliced into 1/2 inch-wide strips
1 quart reduced-sodium chicken broth
1 teaspoon dried thyme
Salt and freshly ground pepper to taste

1. Place the bacon in a large saucepan and cook over medium heat until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour out all but 2 tablespoons of fat from the pot and return to the heat.

2. Add the onion and carrots and cook, stirring often, until the onion is golden, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cabbage. Add the broth, 2 cups water, and the thyme, and bring to boil over high heat.

3.Reduce the heat to medium-low and cover the pot, leaving the lid slightly ajar. Simmer until the cabbage is very tender, about 45 minutes. During the last 5 minutes, stir in the reserved bacon. Season with salt and pepper. Serve hot.
I'm sure Oprah is making this soup as we speak!

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