Planet Green
READ MORE ABOUT:
Most kids are picky eaters, and the chefs at Moto want to change that... and stat! In this episode, Omar and Ben make treats that their child guests will (hopefully) eat.
Ingredients:
For seasoned soup powder:
1 cube chicken boullion
1/4 cup dried and powdered carrots
1 teaspoon cumin seed
1 teaspoon black peppercorns
1 tablespoon Old Bay seasoning
1 tablespoon dried parsley flakes
1 tablespoon brown sugar
For the Pasta:
33 egg yokes
3 cups flour
Additional flour for dusting
For the Chicken:
1 whole chicken
2 gallons of water
1/2 a cup of salt
6 cloves of garlic, crushed
1 onion, chopped
For the Garnish:
1 carrot, peeled and finely diced
1 onion, finely diced
2 stalks celery, finely diced
1 tablespoon salt
2 tablespoons butter
Procedure:
For the chicken:
Chop off wings and legs of chicken, put entire chicken into a large pot, cover with water, salt, garlic and onions.
Bring to a boil, simmer for 20-30 minutes or until all pieces are fully cooked.
Remove from water, allow chicken to cool.
Pick all meat off of chicken and loosely ?shred? with your hands.
Reserve shredded chicken in refrigerator.
For Pasta:
Combine egg yolks and flour in a large metal mixing bowl.
Mix together until a dough is formed.
Transfer dough onto a clean table top and knead until smooth and supple.
Wrap in plastic film and allow to rest in refrigerator for about 30 minutes.
Use a pasta roller to roll the pasta dough very thinly (about 1/8 of an inch).
Dust with flour and reserve, covered, until ready to serve.
When ready to serve, blanch pasta in boiling, salted water for about 1 minute.
Remove from water, place into serving bowl.
For Chicken Soup Seasoning:
Combine all ingredients (boullion, carrot, cumin, black pepper, old bay, parsley and brown sugar) in either a food processor or a coffee grinder. Grind until combined.
Reserve until ready to serve.
To serve, sprinkle on top of the noodle, chicken and vegetable bowl.
For Garnish:
In a sauté pan, melt butter.
Once hot, add finely diced carrots, cook on medium heat for about 3 minutes, shaking periodically.
Add celery, cook another 2 minutes.
Add onions, cook until onions are translucent and other vegetables are tender.
Remove from pan and set aside.
To Serve:
Blanch pasta in salty boiling water, remove and place in a bowl.
Top pasta with shredded chicken.
Top shredded chicken with diced vegetables.
Top vegetables with seasoning powder (about 1/4 cup per portion).
To turn it into soup, pour about 1 cup of very hot water into each bowl.
Editor's Note: In the show, Future Food, the chefs flavored edible packaging ?peanuts? with the spice mixture to create the soup. For this recipe, the flavor will just be in powdered form.)
This recipe was featured in the Edible Packaging episode of Future Food
WATCH: Future Food Video!
