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Jewish Chicken Soup
1 cut-up KOSHER chicken. at least 4 pounds (a pullet tastes good)
1 peeled onion
2 large carrots, scraped and cut into sticks
2 large stalks celery, scraped and cut into sticks
about 2 T salt
fresh ground pepper to taste
Rinse chicken and put into large pot with a cover. Fill with water to about 1 1/2 inches from the top. Bring to a boil, reduce heat, and skim off the scummy stuff (ick). Add vegetables and seasonings, cover and simmer on lowest heat at a minimum 1 1/2 hours, but preferably much longer (sometimes I even let it cook overnight); it gets sweeter and richer. You can add some water if it cooked down too much. Discard onion. Remove chicken and use for another purpose (it's so yummy). Correct seasoning. Strain the soup if you want it to look perfect. Chill overnight (outside is fine in winter, but cover it well) or freeze. Remove some of the fat if you want before reheating, but not all -- you'll lose the wonderful flavor. Serve with matzo balls, noodles, rice, or kreplach.
"A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes."
Melissa Fay Greene
Escabeche ('pickled') is a spicy marinade of Spanish origin, used to season and preserve fried (occasionally poached) fish and sometimes poultry. It consists of vinegar or lime juice, onions, peppers and spices. The fish is first fried, then marinated overnight and served cold. It can be found with similar names in many areas, including North Africa (scabetche), Jamaica (escovitch), France, Belgium, Italy (escabecio or scavece) and South America.
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