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Wednesday, April 20, 2011
Gnocchi Parisienne
From the kitchen of One Perfect Bite...The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace. We who love to cook and eat are explorers of a different sort, but we, too, seek out the new and different and love the challenge that demanding palates present to us. I recently made a dish that could be served with rice or pasta. The problem was I wanted neither and had a taste for something new. I happened on Jacques Pepin's recipe for gnocchi Parisienne and decided to give it a try. Italian gnocchi are small dumplings usually made with potato or ricotta cheese. In Italy the word gnocchi means lump and that pretty well describes their appearance. The French version of gnocchi is less grainy and is made from pâte à choux, the same dough that is used to make eclairs and cream puffs. While this is at best a judgment call, I've found French version of gnocchi to be lighter than its Italian counterpart. It is also easier to make. Once made, the choux paste is shaped using a pastry bag or two spoons. The pieces are dropped into gently simmering water and cooked until they rise to the surface of the water. If they are to be baked, the gnocchi are immediately plunged ice water. If they are to be sauced or warmed in brown butter, they should be cooked for two minutes longer, then tested to make sure the center is no longer doughy before dropping them in ice water to stop the cooking. I am using the simplest of the French techniques to make my gnocchi. Most recipes bake them in a Mornay sauce. While I pull out all stops when we have guests, that is too caloric for a family meal, so I simply sprinkle them with cheese and bake them off. These are delicious when served right from the oven. While I make sauce available, I serve them plain. Once you've tasted them, you'll see why. I really hope you'll give them a try. I promise you won't be sorry. The gnocchi in the photograph above have been magnified and appear much larger than they actually are. Here's the recipe.
Gnocchi Parisienne...from the kitchen of One Perfect Bite courtesy of Jacques Pepin and Food and Wine Magazine
1 cup water
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 tablespoons unsalted butter, cut into tablespoons
1 cup all-purpose flour
3 large eggs
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, Gruyère or Asiago cheese
1) Combine water, salt and nutmeg with 2 tablespoons of the butter in a small saucepan and bring to a boil over high heat. As soon as water boils, add flour all at once and beat dough with a wooden spoon until it is thick and comes away from sides of pan. Cook, stirring to dry out dough, about 30 seconds. Transfer dough to a medium bowl and let cool slightly, about 5 minutes.
2) Beat 1 egg into dough until incorporated. Beat in 1/4 cup of cheese and another egg until blended, then beat in last egg until dough is very smooth.
3) Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Set a bowl of ice water near stove. With a large spatula, transfer the dough to a resealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long.
4) Reduce heat to maintain a gentle simmer. Carefully hold bag over the water and press out dough, using a small sharp knife or scissors to cut it into 1-1/2-inch lengths before it drops into pot (see Note). Simmer the gnocchi until it rises to top of water, about 3 minutes. With a slotted spoon, transfer gnocchi to ice water bath to stop cooking. Transfer the gnocchi to paper towels and pat dry.
5) Grease a 8 x 11-inch baking dish with the remaining 1 tablespoon of butter. Arrange gnocchi in dish and sprinkle with remaining 2 tablespoons of cheese. Bake until puffed, about 25 minutes. Preheat broiler. Broil gnocchi 6 inches from the heat for 1 to 2 minutes, or until browned. Serve immediately. Yield: 4 servings.
Cook's Notes: The gnocchi dough can also be shaped with 2 teaspoons and wet hands. The dough can be prepared through Step 4 and refrigerated overnight before baking and broiling. It can also be frozen for 4 to 6 weeks.
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65 comments :
- Deb in Hawaii said...
Wow--I have never even heard of the French "version" of gnocchi--they look light and delicious. ;-)
- April 20, 2011 at 2:14 AM
- Alessandra said...
Lovely, not sure if they are lighter that potato gnocchi or semolina gnocchi, but I guess it would depend on how many you eat :-)
Alessandra - April 20, 2011 at 2:34 AM
- Priya Suresh said...
French version of gnocchi looks simply delicious..awesome!
- April 20, 2011 at 3:17 AM
- Manu said...
Oh gnocchi! I love them! I'll give it a go! Have a happy Easter ♥
- April 20, 2011 at 4:29 AM
- Katarina said...
Looks really nice!
- April 20, 2011 at 4:32 AM
- Three-Cookies said...
I didn't know the French had a version. And of course an 'upgraded' version:) Thanks for sharing
- April 20, 2011 at 4:44 AM
- GLENDA CHILDERS said...
Wow, those look delicious.
Congratultions, Mary, on well over 2,000 readers. That is a huge accomplishment.
Glenda - April 20, 2011 at 4:48 AM
- Sonia ~ Nasi Lemak Lover said...
Look tempting and good. Happy Easter to you.
- April 20, 2011 at 4:51 AM
- My Little Space said...
Mary, I have to be frank to you! These are simply gorgeous & delightful. I definitely want them serve on my dining table as well. You have a great day.
Blessings, Kristy
p/s are grandsons coming over for some easter eggs?? - April 20, 2011 at 5:01 AM
- Ana Rita Marreiros said...
What can i say about this???Just a delight to the eyes and palate.
Rita - April 20, 2011 at 5:08 AM
- Suman Singh said...
Wow, Gnocchi looks great and delicious.
- April 20, 2011 at 6:05 AM
- Banana Wonder said...
I never knew about the french way of making gnocchi! I will have to try these for sure sometime soon (after fasting). Love it!
- April 20, 2011 at 6:10 AM
- Lynn said...
I love gnocchi and haven't tried making them yet. Your's are beautiful:@)
- April 20, 2011 at 6:35 AM
- Tanna said...
You are our food-explorer extraordinaire, Mary!! Did not know about French gnocchi. These are beautiful little pillows of deliciousness! blessings ~ tanna
- April 20, 2011 at 7:11 AM
- Big Dude said...
Mary - these look super good.
- April 20, 2011 at 7:11 AM
- Kim said...
I will try these, I love gnocchis and these looks good! Have a good day!
- April 20, 2011 at 7:16 AM
- A Bitchin' Kitchen said...
This looks delicious! I love gnocchi, but have never tried making it myself - it's been more of a restaurant treat for me. I never knew there was a French version too!
- Maggie - April 20, 2011 at 7:20 AM
- The Blonde Duck said...
It sounds delicious!
- April 20, 2011 at 7:25 AM
- Ilke said...
Hi Mary, you took gnocchie to a different level for me, I always passed it , thinking it is just a potato lump and did not want to do anything with it! When you talk about French way, it is a different story. The French always make things fancy :)
Lovely blog! I have enjoyed visiting. I have been reading your other recipes since yesterday. I love your style! Thanks for stopping by at my kitchen :) - April 20, 2011 at 7:56 AM
- Ola said...
I also thought that gnocchi are typical for Italy-nice surprise! They look perfect
- April 20, 2011 at 8:05 AM
- Rita said...
These look so tasty beautiful; Love that name Gnocchi Parisienne.
Rita - April 20, 2011 at 8:12 AM
- From the Kitchen said...
I had no idea there was a French version of gnocchi. If they are as good as your photo implies, we'll be wanting some on our table. Of course, there must be a dry run first.
Bonnie - April 20, 2011 at 8:13 AM
- Karen said...
I love how you dressed up the humble gnocchi in such an elegant way. Scrumptious!
- April 20, 2011 at 8:55 AM
- Valerie Harrison (bellini) said...
Well I learn something new every day since I have not heard of this type of gnocchi until today Mary.
- April 20, 2011 at 9:03 AM
- Reshmi Mahesh said...
Awesome gnocchi..Pic tempts me to grab one :)
- April 20, 2011 at 9:04 AM
- Sense of Home Kitchen said...
I like that, "explorers of a different sort". I've always thought of my love for cooking as a combination of science experiment, art, and adventure. Now I will add explorer to that list. I have not made gnocchi before, but I have been seeing it on several blogs lately and I think it is time I try my hand at making it.
-Brenda - April 20, 2011 at 9:07 AM
- Unknown said...
Yes, I would love some, thank you!! WOW, Mary, those look and sound incredible. I love Italian gnocchi, I love French pastry...I venture to say I would devour these :)
- April 20, 2011 at 9:10 AM
- Carol @ There's Always Thyme to Cook said...
Your gnocchi looks fantastic!
- April 20, 2011 at 9:42 AM
- brandi said...
wow - i've never heard of this before! They look so good!
- April 20, 2011 at 9:45 AM
- PeggyR said...
They look heavenly!
- April 20, 2011 at 9:46 AM
- Tracy said...
They're beautiful, and I will be making them since pâte à choux is one of the three french pastries I can make with my eyes closed, the others being ..well nevermind, I have to drive a car to get to them, with my eyes open. Still, this: The adventurous swim uncharted waters and gasp thin air in search of something most can't see or understand. Why? There is, of course, the joy of discovery, but as important, is completion of the challenge, an effort so intense it holds a promise that just might free these wandering souls and allow them to rest and age with grace." is what I love.... says it all doesn't it?
- April 20, 2011 at 9:49 AM
- CkretsGalore said...
Those look fanfreakingteastic!!!!
Thanks for sharing. - April 20, 2011 at 10:15 AM
- Sue said...
I'd love to try these. I bet the gnocchi are the perfect size for popping in my mouth:)
- April 20, 2011 at 10:30 AM
- Katrina (Betty Ray) said...
Yes, please!! These looks so meltingly delicious. I'd love one (or four) right now.
- April 20, 2011 at 10:34 AM
- June said...
I love this post Mary...love it. You describe the passion for cooking and eating absolutely perfectly, plus you've shared this fabulous gnocchi with us too. Now that's a bonus!
- April 20, 2011 at 10:44 AM
- Steph @Lick My Spoon said...
They look so lovely and light! Almost like mini gougeres. Will have to give them a try :)
- April 20, 2011 at 10:53 AM
- Katerina said...
They look scrumptious and so different from its Italian cousins!
- April 20, 2011 at 10:54 AM
- Liz That Skinny Chick Can Bake said...
I've made the French version of gnocchi, but yours look much lighter...and oh, so delicious! Happy Easter, Mary~
- April 20, 2011 at 11:46 AM
- Joanne said...
I love this larger more hefty version of gnocchi! They look so delicious...the perfect side dish!
- April 20, 2011 at 12:41 PM
- That Girl said...
I love Italian gnocchi, I bet I would love this too.
- April 20, 2011 at 1:12 PM
- Valérie said...
Interesting recipe! I'm not a huge fan of Italian gnocchi, but this sounds like something I would enjoy. I love choux pastry, and gougères (which are similar to these, except they aren't boiled) are a favourite of mine.
- April 20, 2011 at 1:45 PM
- Susi's Kochen und Backen said...
Mary, beautiful, mouthwatering and unique. I've only had the Italian version, but this French gnocchi sounds and looks divine. I could eat them, just like this with a nice salad on the side and would be a very happy camper :o) Hope your Wednesday is shaping up beautifully!
- April 20, 2011 at 2:26 PM
- Ginny Hartzler said...
These look just wonderful, and so many different ways to serve them!!
- April 20, 2011 at 3:53 PM
- La Cuisine d'Helene said...
I have never made Gnocchi but love them. You did so good.
- April 20, 2011 at 4:16 PM
- Wendy Irene said...
I love how they are that perfect golden color topped with parm. Does it get any better than that? Beautiful work!
- April 20, 2011 at 4:36 PM
- Rambling Tart said...
I've never heard of this style of gnocchi, Mary. :-) What a lovely idea!!
- April 20, 2011 at 4:40 PM
- lisa is cooking said...
I finally made Italian gnocchi after fearing the process for years, but I've still never made the Parisienne type. They look delicious! I have to try this now.
- April 20, 2011 at 6:17 PM
- Elaine said...
I made these with French Fridays with Dorie and my husband wouldn't even try them because he said there were too many carbs because of the sauce. I would like to try this recipe and bake them off - they look much prettier and more appealing this way, Mary.
- April 20, 2011 at 6:41 PM
- Claudia said...
Italian gnocchi (hate to confess) sits in my stomach. This looks like a fun challenge with tasty results.
- April 20, 2011 at 6:45 PM
- Cooking Creation said...
I've never heard of this but I so want to try it! Thanks for sharing! :)
- April 20, 2011 at 8:15 PM
Once again Mary, you have come up with a recipe that I am not familiar with...this gnocchi looks divine!
- April 20, 2011 at 10:02 PM
- Ciao Chow Linda said...
This is a new one to me too, but if Jacques Pepin makes it, I know it's a great recipe.
- April 20, 2011 at 10:12 PM
- teresa said...
i LOVE gnocchi, this looks incredible!
- April 20, 2011 at 10:39 PM
- The Sudden Cook said...
Have never tried gnocchi on this part of the world and also I was totally distracted by the cold lime souffle! Sure looks lovely. Happy Easter!
- April 20, 2011 at 10:40 PM
- Jocie's Mom said...
Oh boy! I was waiting for this one. And what a doozy you pulled out too. I was expecting the 'Italian' version I suppose...I didn't realize there were versions to begin with! This French style looks so very good. I love the nutmeg and gruyere. Well done!
- April 20, 2011 at 10:42 PM
I'm not quite sure I'm up for a home-made Gnocchi challenge just yet, but you sure pulled out all the stops on this one!
- April 21, 2011 at 12:17 AM
- Jeannie said...
That looks so good! not the usual gnocchi swimming in sauce.
- April 21, 2011 at 2:08 AM
- the constant hunger said...
Oh, my, I would not be able to stop eating these. They look amazing.
- April 21, 2011 at 7:23 AM
Your gnocchi turned out perfectly! I attempted Dorie Greenspan's version, and it was not so good.
- April 21, 2011 at 7:29 AM
- sally said...
Yum! These look so light and delicious--just how I like gnocchi!
- April 21, 2011 at 9:44 AM
- Ruth said...
These look wonderful. Nutmeg and parmesan are a brilliant combo. When I'm home alone I often eat pasta tossed in a litte butter and topped with a grinding of nutmeg and some parmesan, salt and papper. It's amazingly good!
- April 21, 2011 at 12:20 PM
- Carolyn™ said...
Look great I am sure these are something I could do when camping.
- April 21, 2011 at 5:41 PM
- Alicia Foodycat said...
I've made the choux version of gnocchi once - must do it again! They are so much lighter than the Italian style potato ones I usually make. Yours are much prettier than mine turned out too.
I hope you had a lovely Easter break (the risi e bisi is beautiful too - such a favourite!) - April 25, 2011 at 1:48 PM
- Julia @ DimpleArts said...
What an interesting recipe! I might give this a try.
- April 27, 2011 at 1:41 PM
- Simply Life said...
thanks for linking to my site! this looks great!
- May 4, 2011 at 8:43 PM


text:
KANSAS CITY, Mo. -- Those few Kansas City fans who booed Trent Green in the first quarter Thursday were probably ready to beg him to come back in the fourth.
Green looked sharp in his first appearance in Arrowhead Stadium since insisting on a trade to Miami during the offseason. The Chiefs, on the other hand, mostly looked lifeless for the second straight week while trying to find a new quarterback and limp along without holdout running back Larry Johnson.
In the final minutes, Patrick Cobbs scored a touchdown and John Beck slipped into the end zone for the 2-point conversion that led the Dolphins to an 11-10 victory and made them 2-0 in the preseason for the first time since 1982.
So did it seem weird, Green was asked, playing for a Chiefs opponent in the stadium where he starred for six years?
"The whole thing," he said. "From traveling into the stadium, to going off to pregame warmups, to the game, looking across the sideline and seeing a lot of guys I spent a lot of time with the last six years. It was definitely different."
Green, whose 87.3 passer rating is the best in Chiefs history, played the first two series and was 4-for-7 for 41 yards. He led one smart drive that failed when Jared Allen stopped Jesse Chatman for a 1-yard loss on fourth-and-goal from the 3.
Beck, the third Miami quarterback to appear in the sloppily played game, hit Kerry Reed for 17 yards and Courtney Anderson for 25 in a seven-play, 73-yard scoring drive and appeared to be stopped short on his 2-point conversion. The Chiefs (0-2) challenged the call but it was upheld.
The Chiefs have scored only one offensive touchdown in two games without Johnson, their All-Pro running back who is holding out demanding more money. Injuries to the offensive line aren't doing much good for a rushing game that netted only 61 yards.
"The problem is we weren't physical enough," said Brian Waters, the Pro Bowl left guard. "For whatever reason, we're not knocking guys off the ball. That's something we've got to do."
The way the line is playing, Waters said, it wouldn't make much difference if Johnson were back or not.
"I don't care who you have back there. There's only two guys I've ever seen do it with a bad offensive line -- Barry Sanders and Jim Brown, and nobody in this league can compare to those two guys," Waters said. "Good running backs in this league have good offensive lines. We've got to do a better job no matter who's back there."
Brodie Croyle, bidding to take Green's old job, hit his first four passes and found Chris Hannon for a 21-yard scoring play. But he also threw an ill-advised interception.
"I started off strong, went in there and made some throws and got the ball rolling," said Croyle, who was 6-for-11 for 82 yards. "The second series, I got a little greedy and went for it all to bury them right there -- a bad decision on my part."
Miami's retooled offensive line, a big worry all during training camp, opened hole after hole in the first quarter for Ronnie Brown, who had gains of 12 and 10 yards to get Green's long drive started.
Green said he sees the offensive line growing.
"I do, and that's something we touched on during the week," he said. "Practices were going better. We still have improvement to do, but from week No. 1 to week No. 2, it was a good step."
The Dolphins' only score of the first half came with Cleo Lemon under center. He hit Chris Chambers for 12 yards on third-and-3 from the 46, and then Brown broke through a big hole in the middle of the line for 22 yards, with Ty Law pulling him down on the 16 to prevent the touchdown. After Brown was stopped for no gain on third down, Jay Feely kicked a 30-yard field goal on the second play of the second quarter.
Kansas City's rookie kicker, Justin Medlock, missed from 37 and 42 yards before finally connecting on his third try, a 34-yarder that put the Chiefs on top 10-3 with 8:18 to go.
Copyright 2007 by The Associated Press. All Rights Reserved

subset: commoncrawl


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Two weeks from today, September 10th, I am live-tweeting and blogging Fashion's Night Out for Barneys and will also be at the store and going around a bit. You should stop by and say hi! And also ask me questions on Barneys' Facebook and Twitter, because I will be answering them the night of. And if all those gorgeous ladies in the clip above aren't enough to sell you the idea, how can you say no to a charming face like this?
(Available scanner + boredom.)
Hope to see you there!


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Importing the images from the camera or memory card to an external HDD


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Over a generation, citizens of popular culture have watched as a fundamental source of pleasure has vanished from view: the red-carpet fashion "disaster." (I use the scare quotes because disaster is the accepted shorthand but the wrong word—the accurate term would be something like "Red-Carpet Fashion Deviations from an Established but Somewhat Arbitrary Norm.") Especially at the annual Academy Awards ceremony, the stakes have become so high for actresses and their reps that emergency-management teams of stylists, groomers and go-to designers have all but foreclosed the possibility of true catastrophe.
This is unfortunate. A functioning Oscar-fashion ecosystem should not consist solely of elegant swans—it also needs an occasional Swan Dress. (For real, does anyone remember anything about the 2001 Oscar ceremony other than Björk's Swan Dress?) But the highly polished awards season thus far holds out little promise that a challenger to the Can-Can Mullet (Geena Davis, 1992) or the Plus-Size Backward Pantsuit (Céline Dion, 2000) will emerge during the awards on Sunday, Feb. 24.
So this list is a look back at a mostly extinct phenomenon, and like any endeavor tinged with grief, it is highly subjective and slightly irrational. It begins near the turn of the 1990s, a fertile era for Oscar fashion disasters but one not too far removed from the homogenizing advent of the professional stylist. It values a sense of humor, and privileges the explosively weird over the merely unfortunate. (Or the literal-minded: Faith Hill's Rainbow Sherbet gown of 2002 was on the list until I remembered it was the same year she sang "Over the Rainbow.") It does not include Cher, because Cher is a concept with its own norms from which Cher-qua-Cher cannot deviate. Most importantly, for me at least, is that most of these ensembles are fascinating not for what they are but for what they represent: the vertiginous threshold space between idea and result, between what you see in the mirror at home and the mirror the world then holds up to you.
(You can follow Jessica Winter on Twitter at @winterjessica)


text:
Sunday, January 9, 2011
Grilled Lamb Chops with Pomegranate Glaze
Featured in Food News Journal, Best of the Blogs - January 10, 2011
From the kitchen of One Perfect Bite...For better or for worse we are a nation of meat eaters. On average, a typical American consumes 61 pounds of beef, 59 pounds of chicken and 46 pounds of pork each year. Strangely enough, that love of meat does not extend to lamb, and that typical American will eat less than a pound of it a year. Buried in the data is the fact that fully one-third of Americans have never tasted lamb. Those numbers astound me. I live in a region where sheep are raised and lamb is readily available. It is also fairly priced. Bob and I have lamb at least four times a month and enjoy it immensely. I suspect we skew the numbers that statisticians report. I know for a fact that my family consumes at least 50 pounds of lamb in the course of a year, and the Armenian family at the bottom of our hill consumes even more of it than we do. We have our own little "cluster" on this hillside and that means because we eat so much of it, 200 of you probably aren't eating any at all. More's the pity. Because we have lamb so often, I make it a point to look for new recipes and ways to cook it. Among the holdovers I had from the holiday, were four double cut lamb chops and some generic pomegranate juice and seeds. I searched for a recipe that used those three ingredients, and Google found one developed by the California Sheep Commission. It was exactly what I was looking for. While the recipe is quite easy to do, the lamb requires at least 8 hours to marinate, so, you'll have to plan accordingly. This is a lovely recipe. You will have to watch the chops closely as they brown very quickly and can burn. I hope you'll give it a try. Here's how the chops are made.
Grilled Lamb Chops with Pomegranate Glaze...from the kitchen of One Perfect Bite courtesy of California Sheep Commission
1 cup pomegranate juice
1 teaspoon minced garlic
1/4 teaspoon coarsely cracked black pepper
1/4 cup finely chopped fresh mint leaves + mint leaves for garnish
4 double-thick lamb loin chops
2 teaspoons olive oil
Garnish: 1 teaspoon pomegranate seeds
1) Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat all sides. Refrigerate 8 to 12 hours, turning occasionally.
2) Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3) Brush chops with reduced marinade and oil. Salt.
4) Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done. Yield: 4 servings.
You might also enjoy these recipes:
Lamb Mini-Meatball Pita - Girlichef
Braised Lamb Shank - The Average Foodie
Rack of Lamb and Swedish New Year's Traditions - Delishhh
Grilled Lamb Chops - What's Cookin' Chicago?
Homemade Grilled Lamb Sausage - Hand's On Gourmet
Lamb and Carrot Tagine - Dinners and Dreams
Caprese Lamb Stacks - Simply Delicious
Turkish Lamb Burgers - Home Recipes
49 comments :
- Bob said...
That looks wicked good, although those numbers make me twitch. I love lamb. I simply don't understand people who don't like it. Course, that means there's more for me... heh.
- January 9, 2011 at 1:02 AM
- Sanyukta Gour(Bayes) said...
looks yum,delicious n truly mouthwatering,,,amazing pics...
- January 9, 2011 at 1:07 AM
- Debbi Does Dinner Healthy said...
The glaze sounds delicious and it looks so pretty! Thanks!
- January 9, 2011 at 1:54 AM
- Ginny Hartzler said...
Four times a month?? I cannot remember where you live, if I ever knew? Well, I do like lamb. But I have never tasted it in a restaraunt. I have only tasted it maybe four times, back in the 70's when I found some in the grocery store and made lamb stew. It was very good. I have never had a chop, I don't think. The problem is, we just can't find it here in the grocery stores! It is hard to come by. I think if I look hard enough, I could maybe find it in the spring. Healthwise, I wonder if it's better for you than beef? Possibly...
- January 9, 2011 at 1:56 AM
- Elin Chia said...
Mary..this looks delicious with the pomegranate glaze...I want a piece..can? :)
- January 9, 2011 at 4:38 AM
- cocoa and coconut said...
Wow 8 hours is a fairly long time for marinade! But I think it looks worth it. The pomegranate seeds on top look terrific.
- January 9, 2011 at 5:50 AM
- Katerina said...
Lamb chops is a staple in Greek. Most of people love them. Glaze them with pomegranate is something very unique and I'd love to try it.
- January 9, 2011 at 7:16 AM
- My Little Space said...
I've been craving for lamb meat a very long time. But not willing to cook this just for myself! What a pity that my hubby & the kids not having this. Yours is so seducing! Have a great day!
Blessings, Kristy - January 9, 2011 at 7:25 AM
- Rita said...
Lamb chops are one of my favourite things. Love the original of preparing them with pomegranate juice; they look superb.
- January 9, 2011 at 7:59 AM
- Lea Ann said...
Well now doesn't this look like a wonderful dish. I'm envious of your photo, I did a beautiful lamb dish before Christmas and the photos were horrid.
- January 9, 2011 at 8:38 AM
- Diane said...
I love lamb, this just makes my mouth water. Diane
- January 9, 2011 at 8:38 AM
- Noor said...
I use pomegranates a lot in my food. It taste great on beef, chicken and lamb. This recipes looks amazing and I have one a lot like it as well. Yummy I cook many lamb chops we just love them. Thanks for another great recipe.
Also we just opened a foodie forum for all of us foodies would love to see you around.
http://s15.invisionfree.com/Ya_Salam_Kitchen/index.php - January 9, 2011 at 8:41 AM
- From the Kitchen said...
Andrew and I stand to be counted in the lamb consumer column. In fact, we shared a small rack of lamb at dinner yesterday. Your pomegranate glaze looks and sounds delicious. We'll certainly try it as our pomegranates are quite nice at present (grocery store of course).
Bonnie - January 9, 2011 at 8:58 AM
- Katrina V. said...
We love lamb, too. I've never tried doing chops though, I'll have to add this to my "To Cook" list -- looks great! I love the look of the glaze.
- January 9, 2011 at 9:06 AM
- Big Dude said...
This looks delicious Mary and we have a pomegranate in the fridge needing to be used.
- January 9, 2011 at 9:22 AM
- kitchen flavours said...
Love the use of pomegranate in this delicious and yummy looking lamb chops! We do not often eat lamb and even if we do, it will be at the restaurants, never at home. Would love to try cooking lamb someday. Thank you for sharing. Have a lovely week.
- January 9, 2011 at 9:46 AM
- PeggyR said...
Oh we love lamb and those look really good.
- January 9, 2011 at 9:57 AM
- Cathy said...
We are one of those families that love lamb and usually have it on the menu several times a month. Your mint and pomegranate glaze sounds delicious, Mary. I've bookmakred this for our next lamb dinner.
- January 9, 2011 at 10:16 AM
- Kim said...
WOW! Lamb and pomegranate, what an unexpedted and nice combination.
- January 9, 2011 at 10:39 AM
- Pondside said...
I love lamb, but only eat it in restaurants, as I am the only one in the family that enjoys it. The Gulf Islands are known for lamb, so it isn't hard to find wonderful lamb dishes on local menus.
- January 9, 2011 at 10:49 AM
- Jeannie said...
My family loves lamb too and of recent the boys have been experimenting their cooking skills with lamb...I am happy with it:D Must show this post to them.
- January 9, 2011 at 10:54 AM
- Valerie Harrison (bellini) said...
I eat lamb once every 2 months but then I eat red meat about as often. But I do love a good leg of lamb or chop!
- January 9, 2011 at 10:55 AM
- Sonia Monagheddu said...
Divino! Bravissima ^_*
- January 9, 2011 at 11:04 AM
- Annie's Dish said...
Mary, thanks for stopping by my blog! I hear uou on the lamb thing. I think the only time I eat lamb is in a gyro but I don't know if you can actually call that lamb. I will have to look for it the next time I am at the store because your recipe looks delicious!
- January 9, 2011 at 11:27 AM
- June said...
Oh my, this looks wonderful and you know we love lamb and have a freezer full to prove it. I can't wait to try this with some of our own pomegranates too. YUM! Thanks Mary. Life is good.
- January 9, 2011 at 11:28 AM
- Priya Suresh said...
Lovely glaze, lamb chops tempts me a lot..
- January 9, 2011 at 12:07 PM
- Jen_from_NJ said...
We eat lamb only a handful of times per year but I really enjoy it! It is not readily available in our area but I will be searching it out. Your lamb chops look fantastic with the pomegranate glaze - so juicy!
- January 9, 2011 at 12:37 PM
- Banana Wonder said...
That's so cool you guys eat the local lamb. It must be delicious. I would love to get my hands on some sheep! Where do you get yours? I love the preparation with pomegranate. Yum!
- January 9, 2011 at 1:12 PM
- Jersey Girl Cooks said...
Delicious recipe! We definitely eat beef more but I make lamb every so ofter. I only like the American raised kind. For some reason the new Zealand and Australian lamb has a more gamey taste to me.
- January 9, 2011 at 1:20 PM
- Flavia Galasso said...
I am a meat eater, lamb eater, fish eater...cheese eater... pasta eater...cakes eater....I am a EATER....and I like this pomegranate glaze....have a very happy Sunday, blessings, Flavia
- January 9, 2011 at 1:31 PM
- Inma said...
Thanks for visit my blog!! I love yours and you have a new follower in me!!!
- January 9, 2011 at 2:34 PM
- giorno26 ¸¸.•*¨*•. said...
Hi Mary
l'aspetto di questa carne è veramente invitante !
Peccato non poterlo assaggiare subito !!!!
Buona serata :)
Myriam - January 9, 2011 at 3:38 PM
- teresa said...
my husband and i were just talking about lamb and that we really need to eat more! when we do, i'm making it like this, it looks fantastic!
- January 9, 2011 at 3:42 PM
- Unknown said...
I adore lamb. When I lived in the States, my family rarely eat any lambs. Once or twice a year maybe. In the UK, lamb is very popular and I love cooking it.
The lamb chops you made looks delicious and the pom glaze... yum.
Enjoy your Sunday Mary. Michael - January 9, 2011 at 4:11 PM
- The Quintessential Magpie said...
Mary, one of my favorite dishes is lamb, and my MIL used to fix it with a wonderful mint jelly. This pomegrante glaze, though, sounds SO delicious.
Hope you are well and enjoying all that is best of the new year...
Sheila :-) - January 9, 2011 at 4:27 PM
- Carrie said...
How on earth do you make your dishes look so beautiful? Everything always looks amazing. Kudos to you. :)
- January 9, 2011 at 4:30 PM
- La Bella Cooks said...
I really need to try more lamb dishes. This one would be a good place to start.
- January 9, 2011 at 7:35 PM
- pam said...
We purchased a half a lamb this year, and I have enjoyed it so much!
- January 9, 2011 at 7:53 PM
- Kath said...
Those are beautiful lamb chops, Mary, especially with the pomegranate seed garnish. Great photo! The best lamb I've ever had is the lamb that is lovingly raised by some close friends in California. It's the best, and always a treat when we visit. Have a wonderful week!
- January 9, 2011 at 8:14 PM
- Glennis said...
Oh, man.
- January 9, 2011 at 10:19 PM
- Rhonda said...
I just seed two pomegranites yesterday, laborous but worth. Wish I had some lmb chops to go with it after seeing your recipe.
- January 9, 2011 at 10:32 PM
- Kerstin said...
What interesting stats - I probably consume about the same amount of lamb and beef. These chops look so flavorful - love the pomegranate twist!
- January 9, 2011 at 11:55 PM
- Unknown said...
I can't get Chris to eat lamb, but that glaze could go on chicken or fish...will definitely have to try that!! YUM!
- January 10, 2011 at 8:13 AM
- Self Sagacity said...
This I have to try, I've never made lamb chops...it looks so pretty with the pomegranate seeds
- January 10, 2011 at 1:36 PM
- James said...
This looks so fabulous. I have never been one to experiment much with lamb, but this simply looks too good to pass up. The glaze is to die for!
- January 10, 2011 at 5:20 PM
- Claudia said...
My husband and I love lamb (it's the Italian in me) but few Minnesotans seem to eat it. When I am in line at the farmers market with lamb shanks (delicious in winter) and lamb chops, people always ask me how I will cook it - and of course, I love to talk lamb and spout out a few recipes. This is out of my recipe knowledge and so I love it - the sweet-tart glaze - just a celebration. But I don't do my part in beef comsumption and am way up there with the chickens.
- January 10, 2011 at 9:51 PM
- Jeffrey and Juli said...
We like lamb, and live in Iowa, where you'd think it would be easy to find- not so. The demand is so low here that even when you can find it, stew lamb and ground lamb are priced at about $6 per pound.
The Sheep Industry Association needs to do a much better job of promoting their product, ala "Pork- the Other White Meat" and "Beef- it's what's for dinner". - January 11, 2011 at 3:21 PM
- That Girl said...
Oh man. Is there anything pomegranate doesn't go with?
- January 25, 2011 at 12:14 PM
- Delishhh said...
I just noticed the linking at the bottom. Thanks so much! You have a great blog
- February 17, 2011 at 11:22 PM


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1 tbsp melted butter
1 tbsp rendered chicken fat
Ha! You talked me into it...egg noodles it is.
thank you for such a comferting recipe,
i really need it, my dog died today and i feal so lonely :(
sorry for such a deppresing coment but i hope you understand.
Half a red bell pepper past its prime, half a red bell pepper past its prime, half a red bell pepper past its prime.....few did it.
Great lookin soup gonna try it this weekend.
Thanks Chef John...wish I could make this for james who lost his dog...sorry James:>(
in Brasil we use rice instead of noodles and mint instead of thyme
Thanks for the recipe
My Bubbie used to make it this way, with wide egg noodles. She also added a parsnip and, if she had it around, the cut-off ends of asparagus, to make the broth. Such a great color when you roast the chicken first. Thanks for this!
My condolences for your pup, James. I'm glad you shared your loss with us. As an online community we can listen. I have a very old beloved cat that I will not have very much longer and I will be bereft when he goes.
Jonathan: Mint and rice. Oh, I like that idea. Gonna try it.
interesting recipe...
awe <3 james.
Chef John: I find that when I cook egg noodles in the soup itself, they continue to cook in the hot broth even after I've turned off the heat and everything except the first bowl is full of mushy overcooked noodles. Do you have this problem and a way to fix it, besides cooking the noodles separately?
Hi Chef John - HELP - every time I add pasta to my broths, stews/chili and soups and I stir the pasta in to cook--I always get some pasta that ends up sticking and burning on the bottom of my Le Crueset enamel pot regardless of how often I stir it - any suggestions for what I am doing wrong to prevent this? Or does yours also burn and chefs just don't 'mention' that part? Thanks! :)
This looks absolutely amazing, I'm going to add this to the cooking queue
cb, sorry, but i've never seen or even really heard of this problem. 4oz of noodles in 2 quarts of boiling (must be boiling) would never stick to the bottom. I dont even think I could make it stick on purpose.
Unless you are using the world's thinnest cheapest pot, and not stirring when you add, its a mystery.
Just made chicken noodle soup. I've pretty much always made it like this and I think it's the best. So glad you didn't put any "weird" stuff in it.
When I'm pressed for time (or not) I use a
Cosrco roasted chicken, make broth from that, and finish the soup pretty much like you do.
I love homemade noodles like my mom made. Again, if I'm pressed for time (or not) I buy frozen Reames noodles. They are thick and yummy like homemade. I don't know if they are available everywhere. I buy them in the Pacific Northwest.
Actually, schmaltz is also a term used in the garment industry to describe poor quality fabric used as a coat liner. In this sense, it means something cheap or tacky.
So yeah. Mazel tov.
I prefer the really small, thin egg noodles so I can relive my childhood experience of eating Campbell's Chicken Noodle but now I can eat the homemade version with no MSG. Actually, I started making homemade because I couldn't find a store-bought version without MSG.
I made the stock on Friday night and then the soup last night. It was delicious, I especially liked the "Pappardelle". I have plenty left over for tonight.........yummm!
James, so sorry about your dog. I have three and they mean everything to me, I totally feel your pain.
I've had a neglected roaster chicken in the back of my freezer for far too long. When I saw this recipe, I knew that it would be my chicken's destiny.
I don't know where to start. This recipe is so many flavours of awesome that THIS will be my preferred method from here on in.
Whether it's the roasting, or the ketchup or the schmaltz, this was THE best chicken soup I've ever made. I also added some chopped celery leaves, because I feel sorry for leaving them behind.
Thank you, Chef John. You rock.
And James - sorry to hear about your doggy. Hope you were able to rustle up some chicken soup this weekend. Take care.
I am just getting over a bad cold so it took me two days worth of strength to get this made, then....BOO-YA I was completely healed after eating the first bowl. The deliciousness is insane! Thank you Chef John
Tried this last night, turned out great but the following issues:
When I roasted the chicken at 400 for 45mins, my breast meat wasn't cooked all the way through. I went back and re-watched part 1, and Chef John's chicken looked noticeably more cooked so I decided to put the chicken back in for another 10 mins. Because the chicken cooled already when it went back in the oven, there was still a lot of raw meat. I decide this was ok and I would just put the it in earlier during the noodle cooking period.
I then consulted the internet and found 3 & ½ chicken normally takes around an hour and half to cook at 375, so 45mins is approximately a half cooked chicken. The way I figured it, the pieces were small enough that any under cooking would be resolved later and maybe that was the intent since breast meat is the most delicate.
Also, I didn't skim off as much I normally would with a fattier cut of meat (short ribs, ox tail, pork shoulder, etc.) as I expected chicken to leaner in nature and not require it. That being said, I probably should have as there was a noticeable film as my soup cooled that I could do without.
Otherwise, very difficult to screw this one up and as always, I enjoyed.
You are amazing, ChefJohn (:
Actually I don't like cooking with ketchup. Instead I added some tomato paste with a pinch of sugar and a small spoon of vinegar (which comes nearly to the same). Nevertheless: Again a great simple dish!
Greetings from Germany (And no: I am not(!) 300 lbs. ;-))
Chef, I made your "A Chicken for Julia" recipe last Sunday, then, during the week, turned the leftovers into this soup. Absolutely perfect. Thank you for another great post!
I'm new here at this blog. When I saw your recipe for the Chicken Noodle Soup, I just had to prepare it. What can I tell you, the 4 hours of pre preperations were worth it. It was amazing. Thanks.
I made this last night for dinner (it paired nicely with a loaf of sourdough from the market). This was so yummy, I take back my hesitation that I expressed in my comment about the broth of "wasting" the dark meat in the broth. It was sooooooo worth it.
Unfortunately, I couldn't find wide egg noodles in my market that were as long as the ones you used. (I live less than an hour from Lancaster, PA so you would think something as Pennsylvania Dutch as egg noodles would have lots of variation. Maybe I need to start trolling more of the Amish farmer's markets in the area...) But, regular length (1" - 1.5" long) noodles seemed to work.
I admit I did make a couple of changes. My wife detests the texture of celery pieces in soups, so I put extra celery in while making the broth to get a little extra flavor to make up for the lack of celery in my mirepoix. Instead I substituted some coarsly chopped crimini mushrooms for the celery. My wife also wanted potatoes in the soup, so I browned/sauteed some diced, unpeeled creamers (small red potatoes) in just chicken fat for about 10 minutes, and added them to my sauteed mirepoix just before adding the broth.
Hopefully my wife didn't finish the leftovers for lunch and I can get 1 more bowl out of it. ;-)
Hey guys this is the best chicken soup I have ever had!
Make the broth on day one then put in fridge overnight this makes it easy to spoon the fat off your brooth. So easy so delicious.
Follow the recipe to the tee and please don't add the red pepper keep it simple.
It will last up to a week in the fridge and gets even better as a few days pass BIG YUM! Ur the man Chef John weThanx U soooo much!
Hello from Australia, Chef John :) today I made the roast chicken broth and I'm going to make the soup tomorrow morning. If I want to do a double batch next time doing two chickens at once, how would that affect the roasting time?
Thank you for all your vids, we love you! xo
maybe a little longer, but just roast til browned. everything gets cooked again anyway.
Chef John, I have done this recipe twice. Both have turned out excellent. I just finished trying this same roasted broth-to-soup method a 3rd time with a couple of pheasants that a friend provided. It comes out just as tasty, in fact it was a bit better than the same old chicken flavor.
I just wanted to thank you, I never would have had the confidence to try something like that before I started watching your videos.
I browse your blog before I go shopping for food now, lol.
Can I throw out a food wish? How would you do a Deli-style roast beef? (all pink with a well-done skin) I have tried an eye of round roast at 500 degrees for 20 min, then you shut it off and keep the oven closed for a couple hours. This method worked, but I had inconsistent results depending on the size of the shrink-wrapped grocery store cut of meat.
Again, thanks for all of the free learning you provide! I hope I aint asking you about a video you have already made......actually that wouldn't be too bad.
I thought that I made good chicken soup (I did), but this takes my favorite to a new level. The only change I made was substituting cooked brown rice for the noodles.
One of my favorite recipes but I've never done it with roasted chicken; I'll have to give that a shot; sounds so good.
Though I always make dumplings instead of using noodles. The kind you put on top and steam; I often wonder if it's the dumplings or the soup I love...but most likely it's the two combined!
You may be interested to know that I'm going to be sharing my top-secret dumpling recipe soon! We'll see how it puffs up against yours. ;)
Then i will try to wait for that recipe. hope to see it sooner.. :D
Dear Chef John!
I made it!
It was very lovely, REAL tasty chicken soup. Thank you.
You are great teacher and I am so grateful for your free recipes (and jokes).
Ingrit from Finland
I made this yesterday to help a houseful of sick people. It was time consuming doing it from start to finish, but I'm unemployed at the moment so it was doable. Delicious! This was far better than the chicken soup I've always made without roasting. Not sure I can ever go back. Thanks for sharing.
Hello Chef John!
I've never cooked in my life (and had no desire) til I met the man I know I'm going to marry. Don't have money for lessons, and came across you on allrecipes.com
You are amazing and have tried many of your recipes and they all came out great! Thank you soo much!
Anyways, I feel so bad for "wasting" all that chicken you use to make the broth. Is there anyway you can still use it or just toss it in the trash? I will be making this tonight when I get off work. But for now, off to buy a dutch oven! Hooray, an excuse to go shopping, hehe.
you're not wasting anything, since its all in the broth! :) thanks!!
I adore you Chef John!! You have NO IDEA how many times I have laughed while watching a video of yours. The comments about the CNSoup being a meditation were a riot.
You also are SUCH an inspiring cook. I have watched cooking shows on TV for many years. None of them ever make me want to get up off my butt and actually MAKE FOOD. They make me want to eat food--because it looks good--but they make it seem so complicated that I am usually too intimidated to try to do what they are doing. For some reason, your style is just SO much more approachable. You actually INSPIRE ME TO COOK! That is quite a feat--believe me ;)
Thank you so very much for doing what you do! Love love love your blog!! <3
Thank you!!!!
Hey, the plug-in keeps failing for the video. Could you fix that? Or spell out the recipe?
I found you a long time ago on allrecipes and have enjoyed you and your videos very much. I've recently become disabled and have more time on my hands than I care to tell you so practically live on your blog. This soup looks amazing. I'm such a soup person and could live on soup alone, so, that said I will most definitely try this method for chicken soup. I've always used the carcass of roasted chicken and turey to make soup but this takes it to a much higher level I'm sure. I can[t wait to try it. Thank you for the hours of entertainment and enlightenment you have given me.
Thanks Suzanna!
Dear Chef John,
This is the 3d time I watch this video and I don't get tired! You are so entertaining with your comments and remarks. My husband is not a big cook but he enjoys watching your videos as well. Keep up the good work!
P.S. have you published your book yet. I'd like to buy it.
I'm going to give this a try someday, then I'm going to compare this to my Dad's. I have a feeling that yours will be better.
@Joe, no way, Dad's is always best.
I made this today for my mother-in-law who was just discharged from the hospital. She loved it and called it "gourmet chicken soup"! I anticipate eating the soup regularly will lead to a full recovery soon.
I am just finishing up the broth portion and OMG does it ever smell wonderful!!!! I am making what I think will be the best chicken noodle soup ever for a Home Dedication for Habitat for Humanity tomorrow...thank you so much for sharing your recipe, your great humor and your mad chicken soup skills!!!!
Why is the screen green instead of showing you cooking? If I put the cursor on the moving part I can see small version of the pot etc. What's up with that. Never had that before.
Chef John,
I first discovered your recipe for mashed potatoes years ago, and wanted to find more of your recipes in order to expand my repertoire. Normally my wife does the cooking, and lately she has fallen ill, so the cooking duties have fallen to me. I make the potatoes at least once a week, and served up the Mancakes for Father's Day, and for a special visit by a long-distance friend. Every recipe I try of yours is extremely easy for a beginner to learn, and improve upon.
That being said, I made this soup today, following your recipe for the roasted chicken broth. This is the best recipe for chicken noodle soup I have ever made, and my mother makes some pretty darn good soup.
Thank you for continuing your blog, and making great recipes that are fabulous.
Thank you! I hope she's feeling better soon!
I am making this soup for the third time today.....I absolutely love this recipe exactly the way it is. I have my son and his wife coming for the weekend and I know they will moan while eating this beautiful tasty soup..........I have never added anything extra to the soup but I may try a little Kale for this weekend....not sure yet....don't want to ruin a great recipe. Thanks you Chef.
I tried this for the first time today, and like all Chef John recipes, my wife and I were totally blown away by the results. There's enough leftovers for multiple meals this week, and they're all going to be awesome!
Is this a good soup base for Italian Wedding Soup?
Chef John, Thank you so much for the video and the easy to follow steps. When it comes to cooking, I'm the joke in the family so I usually wash dishes. I made your roasted chicken noodle soup and got rave reviews. My kitchen was a mess when I was done, but it was worth it Right now I'm cooking your roasted turkey and gravy. You are a fabulous teacher.
Wow-this recipe is almost identical to the one I make-except for the cayenne-which I will and with the next batch. One addition that I use is a finish of parsley. Never hurts to add a little color and a few vitamins.
Thanks for all the wonderful info and videos.
This is just so good, this is the 2nd time I've made it in 2 months. YES, I did say 2 MONTHS!!
I know its time consuming, but it is WELL WORTH IT!!
Now for my question, I doubled the recipe (you do get the feeling that we LOVE this soup), and want to share some with an elderly widower while also making it as easy for him as possible.
I was wondering if I can add the Chicken Breast and the veggies to the broth and then freeze (not cooking it). Then when its time to cook it. we put it on the stove - cook it for the 10 minutes and then add in the noodles till completely done. Another words, freezing everything - broth, carrots, celery chicken breast so its all there. Then all he has to do is put it in pot, cook it 10 min, then add the noodles. I'm afraid that if I cook everything up to the noodles it might dry out the chicken. Will that work? Suggestions?
I want to freeze this so it's easy for an elderly male neighbor to make.
My thoughts are 1 of 2 ways:
1) Add the uncooked carrots, celery and cooked chicken breast back into the broth, but do not cook it. He will have to cook this the 10 minutes before adding (and cooking) the noodles.
2) Add the uncooked carrots, celery and cooked chicken breast back into the broth, and cook it the 10 minutes. This way all he has to do is add and cook the uncooked Noodles.
At the end of the day, I want easy for him and I don't want the chicken dried out which I'm afraid might happen if I do #2
Which would be best? Any other suggestions?
Working on this recipe now. Smells great! So sorry about your dog, James :( Looking forward to this soup!
Working on this recipe now. Smells great! So sorry about your dog, James :( Looking forward to this soup!
thanks chef John I made this for the third time today. First time making the stock too! The first time, it was great but hot because of the cyanne...or maybe a fresh hot pepper.
The second time, I couldnt find the video so I tried to make it from memory...plus, I didnt have any celery. It came out hot again...I'm sure it was the hot pepper that time...and I put too much tyme in it...so...I thought it was ok but my wife and family wouldnt eat it. She said Who would put peppers in chicken soup? When I found your recipe again, I said, chef John would!
Ok, third time I made your stock even with the ketchup...my wife caught me putting that in...so I followed the recipes exactly and it came out great...not even hot this time.
thanks again
Just made this yesterday, Sunday night. Delicious! I actually made the chicken stock the week before, froze the stock plus the chicken breasts; I also doubled the recipe. Other tweak was to add white button mushrooms (which you suggested as an option near the end of the video) It worked out so fabulously. Thanks very much Chef John!
I'll give it a try very soon!
This has changed my chicken soup experience. I made it, and it came out so delicious and satisfying. It made me happy! Thank you chef John!
I'd like to make this soup for my mother in law's 80th birthday soup and sandwich open house. Is there any way you can help me with the quantities for 100? THX Chef
I make my chicken soup almost exactly like this, at least a couple times a month.
Sometimes noodles, sometimes rice, sometimes bowtie pasta and if feeling ambitious, then dumplings. Sometimes I add a can of corn (which is something often done here in PA for some reason).
Basically, if you make and keep homemade chicken broth in the freezer, you are only a half hour from awesome soup anytime.
You can even used nasty canned chicken if you don't have anything else and it's awesome with the mirepoix and real stock.
I also keep a lot of ham stock in the freezer for bean recipes, which I do fast in a pressure cooker (an old one, bought years before the instapot thingy existed). Same idea, you can do any type of bean or split pea recipe really fast and easy. We do these things a couple times a month too.
The whole trick is having a freezer full of stock. I always a few gallons in quart containers, at least chicken, beef and ham stock, and after the holidays, I have turkey stock for a while (in my family, that was traditional for meatball soup after Thanksgiving).
Heck, just cooking up pasta or rice in stock makes yummy food. It's just such gorgeous stuff.


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Topic Overview
What is endometriosis?
Endometriosis (say "en-doh-mee-tree-OH-sus") is a problem many women have during their childbearing years. It means that a type of tissue that lines your uterus is also growing outside your uterus. This does not always cause symptoms. And it usually isn't dangerous. But it can cause pain and other problems.
The clumps of tissue that grow outside your uterus are called implants. They usually grow on the ovaries, the fallopian tubes, the outer wall of the uterus, the intestines, or other organs in the belly. In rare cases they spread to areas beyond the belly.
How does endometriosis cause problems?
Your uterus is lined with a type of tissue called endometrium (say "en-doh-MEE-tree-um"). Each month, your body releases hormones that cause the endometrium to thicken and get ready for an egg. If you get pregnant, the fertilized egg attaches to the endometrium and starts to grow. If you do not get pregnant, the endometrium breaks down, and your body sheds it as blood. This is your menstrual period.
When you have endometriosis, the implants of tissue outside your uterus act just like the tissue lining your uterus. During your menstrual cycle, they get thicker, then break down and bleed. But the implants are outside your uterus, so the blood cannot flow out of your body. The implants can get irritated and painful. Sometimes they form scar tissue or fluid-filled sacs (cysts). Scar tissue may make it hard to get pregnant.
What causes endometriosis?
Experts don't know what causes endometrial tissue to grow outside your uterus. But they do know that the female hormone estrogen makes the problem worse. Women have high levels of estrogen during their childbearing years. It is during these years—usually from their teens into their 40s—that women have endometriosis. Estrogen levels drop when menstrual periods stop (menopause). Symptoms usually go away then.
What are the symptoms?
The most common symptoms are:
- Pain. Where it hurts depends on where the implants are growing. You may have pain in your lower belly, your rectum or vagina, or your lower back. You may have pain only before and during your periods or all the time. Some women have more pain during sex, when they have a bowel movement, or when their ovaries release an egg (ovulation).
- Abnormal bleeding. Some women have heavy periods, spotting or bleeding between periods, bleeding after sex, or blood in their urine or stool.
- Trouble getting pregnant (infertility). This is the only symptom some women have.
Endometriosis varies from woman to woman. Some women don't know that they have it until they go to see a doctor because they can't get pregnant or have a procedure for another problem. Some have mild cramping that they think is normal for them. In other women, the pain and bleeding are so bad that they aren't able to work or go to school.
How is endometriosis diagnosed?
Many different problems can cause painful or heavy periods. To find out if you have endometriosis, your doctor will:
- Ask questions about your symptoms, your periods, your past health, and your family history. Endometriosis sometimes runs in families.
- Do a pelvic exam. This may include checking both your vagina and rectum.
If it seems like you have endometriosis, your doctor may suggest that you try medicine for a few months. If you get better using medicine, you probably have endometriosis.
To find out if you have a cyst on an ovary, you might have an imaging test like an ultrasound, an MRI, or a CT scan. These tests show pictures of what is inside your belly.
The only way to be sure you have endometriosis is to have a type of surgery called laparoscopy (say "lap-uh-ROSS-kuh-pee"). During this surgery, the doctor puts a thin, lighted tube through a small cut in your belly. This lets the doctor see what is inside your belly. If the doctor finds implants, scar tissue, or cysts, he or she can remove them during the same surgery.
How is it treated?
There is no cure for endometriosis, but there are good treatments. You may need to try several treatments to find what works best for you. With any treatment, there is a chance that your symptoms could come back.
Treatment choices depend on whether you want to control pain or you want to get pregnant. For pain and bleeding, you can try medicines or surgery. If you want to get pregnant, you may need surgery to remove the implants.
Treatments for endometriosis include:
- Over-the-counter pain medicines like ibuprofen (such as Advil or Motrin) or naproxen (such as Aleve). These medicines are called anti-inflammatory drugs, or NSAIDs. They can reduce bleeding and pain.
- Birth control pills are often used to treat endometriosis. Most women can use them safely for years. But you cannot use them if you want to get pregnant.
- Hormone therapy. This stops your periods and shrinks implants. But it can cause side effects, and pain may come back after treatment ends. Like birth control pills, hormone therapy will keep you from getting pregnant.
- Laparoscopy to remove implants and scar tissue. This may reduce pain, and it may also help you get pregnant.
As a last resort for severe pain, some women have their uterus and ovaries removed (hysterectomy and oophorectomy). If you have your ovaries taken out, your estrogen level will drop and your symptoms will probably go away. But you may have symptoms of menopause, and you will not be able to get pregnant.
If you are getting close to menopause, you may want to try to manage your symptoms with medicines rather than surgery. Endometriosis usually stops causing problems when you stop having periods.
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The exact cause of endometriosis is not known. Possible causes include the following:
- Your immune system may not be getting rid of endometrial cells outside of the uterus like it should.
- Heavy bleeding or an abnormal structure of the uterus, cervix, or vagina causes too many endometrial cells to go up through the fallopian tubes and then into the belly. (This is called retrograde menstruation).
- Blood or lymph fluid may carry endometrial cells to other parts of the body. Or the cells may be moved during a surgery, such as an episiotomy or a cesarean delivery.
- Cells in the belly and pelvis may change into endometrial cells.
- Endometrial cells may have formed outside the uterus when you were a fetus.
- It may be passed down through families.
Some women with endometriosis don't have symptoms. Other women have symptoms that range from mild to severe. Symptoms may include:
- Pain, which can be:
- Pelvic pain.
- Severe menstrual cramps.
- Low backache 1 or 2 days before the start of the menstrual period (or earlier).
- Pain during sexual intercourse.
- Rectal pain.
- Pain during bowel movements.
- Infertility may be the only sign that you have endometriosis. Between 20% and 40% of women who are infertile have endometriosis.footnote 1
- Abnormal bleeding. This can include:
- Blood in the urine or stool.
- Some vaginal bleeding before the start of the menstrual period.
- Vaginal bleeding after sex.
Symptoms are often most severe just before and during your menstrual period. They get better as your period is ending. Some women, especially teens, have pain all the time.
Several other conditions can cause symptoms that are similar to endometriosis. These conditions include painful periods, adenomyosis, and uterine fibroids.
What Happens
Endometriosis is usually a long-lasting (chronic) disease. When you have endometriosis, the type of tissue that lines your uterus is also growing outside your uterus. The clumps of tissue (called implants) may have grown on your ovaries or fallopian tubes, the outer wall of the uterus, the intestines, or other organs in the belly. In rare cases they spread to areas beyond the belly.
With each menstrual cycle, the implants go through the same growing, breaking down, and bleeding that the uterine lining (endometrium) goes through. This is why endometriosis pain may start as mild discomfort a few days before the menstrual period and then usually is gone by the time the period ends. But if an implant grows in a sensitive area, it can cause constant pain or pain during certain activities, such as sex, exercise, or bowel movements.
Some women have no symptoms or problems. Others have mild to severe symptoms or infertility. There is no way to predict whether endometriosis will get worse, will improve, or will stay the same until menopause.
Infertility problems
Between 20% and 40% of women who are infertile have endometriosis (some have more than one possible cause of infertility).footnote 1 Experts don't fully understand how endometriosis causes infertility. It could be that:footnote 2
- Scar tissue (adhesions) may form at the sites of implants and change the shape or function of the ovaries, fallopian tubes, or uterus.
- The endometrial implants may change the chemical and hormonal makeup in the fluid that surrounds the organs in the abdominal cavity (peritoneal fluid). This may change the menstrual cycle or prevent a pregnancy.
Ovary problems
A common complication of endometriosis is the development of a cyst on an ovary. This blood-filled growth is called an ovarian endometrioma or an endometrial cyst. Endometriomas can be as small as 1 mm or more than 8 cm across. The symptoms of an ovarian cyst may be the same as those of endometriosis.
Also, ovarian cancer risk is slightly higher in women who have endometriosis.footnote 3 This type of ovarian cancer is most commonly seen in women older than 60.
What Increases Your Risk
Your risk of endometriosis is higher if:
- You are between puberty and menopause (around age 50). After estrogen levels drop at menopause, your risk disappears.
- Your mother or sister has or had endometriosis. This makes it more likely you will have severe symptoms. This risk seems to be passed on by the mother.
- Your menstrual cycles are less than 28 days.
- Your menstrual flow is longer than 7 days.
- You started menstruation before age 12.
- You have never been pregnant.
- Your uterus, cervix, or vagina has an abnormal shape that blocks or slows menstrual flow.
When should you call your doctor?
Call a doctor immediately if you develop sudden, severe pelvic pain.
Call a doctor to schedule an appointment if:
- Your periods have changed from relatively pain-free to painful.
- Pain interferes with your daily activities.
- You begin to have pain during intercourse.
- You have painful urination, blood in your urine, or an inability to control the flow of urine.
- You have blood in your stool, you develop pain, or you have a significant, unexplained change in your bowel movements.
- You are not able to become pregnant after trying for 12 months.
Watchful waiting
If you have mild pain during your period but have no other symptoms or concerns, you can wait through several menstrual cycles. Then at your next routine visit with your doctor, you can discuss your pain. Home treatment may be all that you need to relieve mild pain.
Who to see
Health professionals who can evaluate endometriosis and help you manage the pain include:
If your case is complicated or your main problem is infertility, you may be referred to:
For diagnosis with laparoscopy or for surgical treatment, you may be referred to a gynecologist.
Exams and Tests
To see whether your symptoms are caused by endometriosis, your doctor first will:
- Talk to you about your family and medical history, symptoms, and menstrual periods.
- Do a pelvic exam. This often includes checking both the vagina and rectum.
If your exam, symptoms, and risk factors strongly suggest that you have endometriosis, your doctor may suggest that you first try a nonsteroidal anti-inflammatory drug (NSAID) and/or hormone therapy before you have other tests. If treatment improves your symptoms after a few months, the diagnosis of endometriosis is more certain.
Laparoscopy is a surgical procedure used to diagnose and treat endometriosis. If your doctor recommends a laparoscopy, it will be used to look for and possibly remove implants and scar tissue. But laparoscopy is not always needed. It is usually done when infertility requires rapid treatment and probable surgery or when treatment has not relieved pain or infertility.
Tests for ovarian cysts or other problems
If your doctor feels an abnormal mass during the pelvic exam, you may have a cyst on the ovary (ovarian endometrioma) or another problem. You may need a transvaginal ultrasound, a CT scan, or an MRI.
Treatment Overview
There is no cure for endometriosis, but treatment can help with pain and infertility. Treatment depends on how severe your symptoms are and whether you want to get pregnant. If you have pain only, hormone therapy to lower your body's estrogen levels will shrink the implants and may reduce pain. If you want to become pregnant, having surgery, infertility treatment, or both may help.
Not all women with endometriosis have pain. And endometriosis doesn't always get worse over time. During pregnancy, it usually improves, as it does after menopause. If you have mild pain, have no plans for a future pregnancy, or are near menopause (around age 50), you may not feel a need for treatment. The decision is up to you.
If you have pain or bleeding but aren't planning to get pregnant soon, birth control hormones (patch, pills, or ring) or anti-inflammatories (NSAIDs) may be all that you need to control pain. Birth control hormones are likely to keep endometriosis from getting worse.footnote 4 If you have severe symptoms or if birth control hormones and NSAIDs don't work, you might try a stronger hormone therapy.
Besides medicine, you can try other things at home to help with the pain. For example, you can apply heat to your belly, or you can exercise regularly.
If hormone therapy doesn't work or if growths are affecting other organs, surgery is the next step. It removes endometrial growths and scar tissue. This can usually be done through one or more small incisions, using laparoscopy.
Laparoscopy can improve pain and your chance for pregnancy.
In severe cases, removing the uterus and ovaries (hysterectomy and oophorectomy) is an option. This surgery causes early menopause. It is only used when you have no pregnancy plans and have had little relief from other treatments.
Infertility treatment
If you are having trouble becoming pregnant even after surgery, you can consider trying fertility drugs with insemination or in vitro fertilization. To learn more, see the topic Fertility Problems.
Endometriosis cannot be prevented. This is in part because the cause is poorly understood. But long-term use of birth control hormones (patch, pills, or ring) may prevent endometriosis from becoming worse.
Home Treatment
Home treatment may ease the pain of endometriosis. You can try the following things along with your other treatments.
- Apply heat to your lower belly. Use a heating pad or hot water bottle, or take a warm bath. Heat improves blood flow and may relieve pelvic pain.
- Lie down and place a pillow under your knees. When you lie on your side, bring your knees up to your chest to relieve back pressure.
- Userelaxation techniquesandbiofeedback.
- Exercise regularly.It improves blood flow, increases pain-relieving endorphins naturally made by the body, and reduces pain.
- Try sexual activity.This may (or may not) help with cramping and backaches.
Medicines can be used to reduce pain and bleeding and, in some cases, to shrink endometriosis growths. For women who are not trying to get pregnant, birth control hormones and anti-inflammatories (NSAIDs) are usually recommended first. They are least likely to cause serious side effects and can be a long-term treatment option.footnote 5 But if infertility from endometriosis is your main problem, medicines are generally not used.
Anti-inflammatories (NSAIDs)
- Anti-inflammatories (NSAIDs) reduce pain, inflammation, and bleeding from endometrial tissue. Check with your doctor before you use a nonprescription medicine for more than a few days.
- Start taking the recommended dose as soon as your discomfort begins or the day before your menstrual period is scheduled to start.
- Take the medicine in regularly scheduled doses. Taking the medicine only when your pain is severe is not as effective.
- If one type of NSAID doesn't relieve your pain, try another type. Or try acetaminophen, such as Tylenol.
Be safe with medicines. Read and follow all instructions on the label.
Hormone therapy
- Birth control hormones (patch, pills, or ring) stop monthly ovulation and the growth, shedding, and bleeding that makes endometriosis painful. Birth control hormones improve endometriosis pain for most women.footnote 6 And they are the hormone therapy that is least likely to cause bad side effects. For this reason, many women can use them for years. Other hormone therapies can only be used for several months to 2 years.
- Gonadotropin-releasing hormone agonist (GnRH-a) therapy lowers estrogen, triggering a state that is like menopause. This shrinks implants and reduces pain for most women.
- Progestin (pills or Depo-Provera shot) stops ovulation and lowers estrogen. For most women, it shrinks endometriosis growths and reduces pain. Some studies show that the levonorgestrel intrauterine device (IUD) decreases pain.footnote 7
- Danazol therapy lowers estrogen levels and raises androgen levels, triggering a menopause-like state. This shrinks growths and reduces pain for most women. This relief usually lasts for 6 to 12 months after treatment. But danazol side effects can be significant.
All hormone therapies for endometriosis can cause side effects and pose certain health risks. Some cause especially unpleasant side effects. Before starting a medicine or hormone therapy, review its possible side effects. If they sound less difficult than your endometriosis symptoms, discuss the therapy with your doctor.
What to think about
Ovarian cancer risk is higher in women who have endometriosis. Using birth control hormones for 5 or more years lowers this risk.footnote 5
Although surgery doesn't cure endometriosis, it does offer short-term results for most women and long-term relief for a few.
Surgery may be recommended when:
- Treatment with hormone therapy has not controlled symptoms, and symptoms interfere with daily living.
- Endometrial implants or scar tissue (adhesions) interferes with the functions of other organs in the belly.
- Endometriosis causes infertility.
Surgery choices
- Laparoscopy is the most common procedure used to diagnose and treat endometriosis. If your doctor recommends a laparoscopy, it will be used to look for and possibly to remove or destroy implants and scar tissue.
- Hysterectomy with oophorectomy is for women who have no plans to get pregnant. It can help with pain for the long term. But after your ovaries are removed, the side effects of low estrogen levels can be severe. And when you start menopause early, your risk of future osteoporosis increases unless you take measures to protect your bones.
What to think about
Some studies suggest that using hormone therapy after surgery can make the pain-free period longer by preventing the growth of new or returning endometriosis.footnote 4
Other Treatment
To help the stress and pain of endometriosis, you can consider other treatments. Researchers have not yet looked at these therapies for endometriosis. But these treatments have proven benefits for treating other conditions:
- Acupuncture and acupressure are used to relieve pain.
- Meditation is used to lower stress and to relieve pain.
- Fritz MA, Speroff L (2011). Endometriosis. In Clinical Gynecologic Endocrinology and Infertility, 8th ed., pp. 1221–1248. Philadelphia: Lippincott Williams and Wilkins.
- Macer ML, Taylor HS (2014). Endometriosis. In EG Nabel et al., eds., Scientific American Medicine, section 20, chap. 10. Hamilton, ON: BC Decker. http://www.sciammedicine.com/sciammedicine/secured/htmlReader.action?bookId=ACP&partId=part17&chapId=1005&type=tab. Accessed October 1, 2014.
- D'Hooghe TM (2012). Endometriosis. In JS Berek, ed., Berek and Novak's Gynecology, 15th ed., pp. 505–556. Philadelphia: Lippincott Williams and Wilkins.
- Ferrero S, et al. (2015). Endometriosis: The effects of dienogest. BMJ Clinical Evidence. http://clinicalevidence.bmj.com/x/systematic-review/0802/overview.html. Accessed April 15, 2016.
- Fritz MA, Speroff L (2011). Endometriosis. In Clinical Gynecologic Endocrinology and Infertility, 8th ed., pp. 1221–1248. Philadelphia: Lippincott Williams and Wilkins.
- Ferrero S, et al. (2015). Endometriosis: The effects of dienogest. BMJ Clinical Evidence. http://clinicalevidence.bmj.com/x/systematic-review/0802/overview.html. Accessed April 15, 2016.
- American College of Obstetricians and Gynecologists (2010, reaffirmed 2016). Management of endometriosis. ACOG Practice Bulletin No. 114. Obstetrics and Gynecology, 116(1): 225-236 .
- American College of Obstetricians and Gynecologists (2010, reaffirmed 2016). Noncontraceptive uses of hormonal contraceptives. ACOG Practice Bulletin No. 110. Obstetrics and Gynecology, 115(1): 207–218. DOI: 10.1097/AOG.0b013e3181cb50b5. Accessed January 26, 2018.
Other Works Consulted
- American Society for Reproductive Medicine (2008). Treatment of pelvic pain associated with endometriosis. Fertility and Sterility, 90(Suppl 3): S260–S269.
- American Society for Reproductive Medicine (2012). Endometriosis and infertility: A committee opinion. Fertility and Sterility, 98(3): 591–598.
- D'Hooghe TM (2012). Endometriosis. In JS Berek, ed., Berek and Novak's Gynecology, 15th ed., pp. 505–556. Philadelphia: Lippincott Williams and Wilkins.
- Lobo RA (2012). Endometriosis: Etiology, pathology, diagnosis, management. In GM Lentz et al., eds., Comprehensive Gynecology, 6th ed., pp. 433–452. Philadelphia: Mosby.
Current as of: February 19, 2019
Author: Healthwise Staff
Medical Review:Kathleen Romito, MD – Family Medicine & Adam Husney, MD – Family Medicine & Kevin C. Kiley, MD – Obstetrics and Gynecology
This information does not replace the advice of a doctor. Healthwise, Incorporated, disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. Learn how we develop our content.


text:
Deutsche Bank Directors to Question Board
Deutsche Bank's directors will question the management board over claims the lender failed to recognize billions of euros in unrealized losses during the financial crisis, two sources said.
The supervisory board, which has 20 independent directors "is seeking answers from management", a person familiar with the body said on Friday.
The demand comes after Law firm Labaton Sucharow LLP said Eric Ben-Artzi, a former quantitative risk analyst at Deutsche, used a whistleblower program to tell the U.S. Securities and Exchange Commission (SEC) the bank failed to report the value of its credit derivatives portfolio correctly from 2007 through 2010.
Deutsche Bank has rejected the claims as unfounded. Deutsche Bank declined to comment on Friday on whether the supervisory board was demanding answers from management.
The topic of valuations will be discussed at the next supervisory board meeting in late January, another person familiar with the supervisory board's thinking said on Friday.
The general nature of the allegations about disagreements over valuation of credit derivatives was known and had been discussed by the supervisory board, the second source said.
In June 2011, Reuters reported on a Sarbanes-Oxley whistleblower action filed against Deutsche Bank in May 2010 alleging that some of the assets in a derivatives portfolio may have been improperly valued in order to hide trading losses.
However, news reports this week alleging the bank failed to recognize up to $12 billion of unrealized losses during the financial crisis raised "some new questions about the magnitude," the first source familiar with the supervisory board's thinking said.
The Financial Times reported on Thursday that three former Deutsche Bank employees had filed complaints with the U.S. securities regulators claiming the bank failed to recognize up to $12 billion of unrealized losses during the financial crisis.
Deutsche Bank said it was cooperating with the SEC.
German politicians have called for markets regulator BaFin to investigate the claims.
BaFin declined to comment on Friday.
(Reporting by Edward Taylor, Arno Schuetze and Jonathan Gould; Editing by Helen Massy-Beresford)
Copyright 2012 by Reuters. All rights reserved.


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011792 24737
E: email@example.com
Brunel's Old Station is the largest indoor venue in the city centre. We regularly hold festivals here including the Bristol cider festival, the beer festival and Love Food.
We are conveniently located on the doorstep of Temple Meads and easy public transport links makes The Passenger Shed ideal for attracting people to your festival.
Have a look at our excellent location adjoining Temple Meads Railway Station in the centre of Bristol.
If you wish to make a booking call us now on 011792 24737 or click here.
Also please be aware that you obtain your Event Insurance from Brunel's Old Station's preferred Events Insurance provider


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General Relativity (GR) Package Documents
This material has 3 associated documents. Select a document title to view a document's information.
Main Document
General Relativity (GR) Package
written by
Wolfgang Christian, Mario Belloni, and Anne Cox
The General Relativity (GR) Package is a self-contained file for the teaching of general relativity. The file contains ready-to-run OSP programs and a set of curricular materials. You can choose from a variety of simulations ranging from comparisons between Newtonian mechanics and general relativity to orbits around and into black holes.
This application is an Open Source Physics curricular package. It is distributed as a ready-to-run (compiled) Java archive. Double clicking the osp_gr.jar file will run the application if Java is installed. Other resources are also available and can be found by searching ComPADRE for Open Source Physics or OSP.
- Download osp_gr.jar - 5147kb Java Archive File
Last Modified October 21, 2010
This file has previous versions.
Supplemental Documents (2)
OSP GR Worksheet Compilation
This worksheet compilation is a single self-contained pdf document that describes the OSP GR Package, contains a set of tutorial exercises, and all of the individual worksheets for use with the osp_gr.jar file.
- Download osp_gr_worksheet_compilation.pdf - 718kb Adobe PDF Document
Published January 23, 2010
Last Modified January 23, 2010
This file is included in the full-text index.
OSP GR Worksheet Collection
This collection of worksheets is a zip file containing all (7) of the individual pdf worksheets for use with the OSP GR Package.
- Download osp_gr_worksheets.zip - 792kb Compressed File
Published January 23, 2010
Last Modified January 23, 2010