In between resume emailing and Presidential Hoopla I cooked up a storm!  I started the morning by making a roast chicken of which Joel and Aidan ripped apart delighted to lick the chicken juice off their fingers a la the Rue Mouffetarde scene in Amélie! 

 Then I got out my big 21 quart boiler canner, filled it with 10 quarts of water, 5 carrots, garlic, celery, herbes de provence and some of my Rosemary ice cubes out of the freezer from my garden a couple years ago.  After the “boys” had had their fill of the chicken I set the rest aside for a separate batch of chicken soup and tossed the carcass in with all the stock veggies and herbes.  8 hours of simmering later…voila!  Homemade, simple, mouth watering chicken stock.

From there I moved onto a double batch of my onion soup.  (Though my recipe calls for white wine and water I did throw in a little chicken stock for good measure.) Four quarts total off to the freezer.  Enough to provide us a few nights worth of Onion Gratinée provided Joel doesn’t eat all my Emmental in the meantime!  How many times have I shouted from across the kitchen as he raids the fridge, “Hey, that is for a recipe!”

To wrap things up I stole a quart or two of the chicken stock, added two quarts of water, shredded the leftover chicken in the Cuisinart and added my last few bags of garden veggies from the freezer.  A colorful bunch of yellow Summer Squash, green Zucchini, Red and Orange carrots, sauted onions and garlic and herbes de Provence.  Comfort in a bowl!  I took two quarts down to the freezer and we will eat the rest over the next few days with these delightful little numbers…

Green Onion, Cheddar and Buttermilk Biscuits:
10 Green Onions trimmed
Olive oil
1 Cup whole milk
1/2 cup buttermilk
1 egg
1 3/4 organic flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 1/2 cup good quality shredded cheddar cheese
Preheat oven to 400, rub baking sheet with olive oil.  Lightly coat the onions with the oil, season with salt and bake on the sheet until lightly browned.  Chop into small pieces.  Decrease oven to 375, grease muffin tines with butter.  Mix flour, cornmeal, sugar, baking powder, baking soda and salt.  In a separate bowl or cuisinart (or stand mixer with paddle attachment if you have one) mix butter on high speed until creamy.  On a low setting add the flour mixture until smooth, add the cheese and onions.  Mix just to blend.  Use a small ice cream scoop or measure to tablespoons  into muffin tin.  Bake on the center rack for about 20 minutes until the tops are golden.  Allow to cool for 5 minutes.  These freeze great, on the insane occasion there are any left within 20 minutes!!!

This is serious recession buster food, enough to feed your family or supplement other recipes for days.  Let me know what you think!  Bon Apetit!