![]() The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. Try my Chick-fil-A Chicken Noodle Soup copycat recipe below, and learn how to make more of your favorite Chick-fil-A dishes here. It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese. The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. A couple of hours later, when the brining is done, it’s grilling go-time. ![]() First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. But grilling isn’t the first step to take when whipping up a home hack of this famous Chick-Fil-A chicken noodle soup. Today is Special because it’s you, me, and a plate of something good between us.Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili, Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. Today’s Special is whatever you’ve got left in the fridge, whatever you’ve got the energy to put together in a pan or a pot at the end of long day. Your heart just might soar, if even for a moment. Haven’t you ever read Chicken Noodle Soup for the Soul? When you’re down on your luck and you’ve got nobody around to love you, try putting a little bit of butter, sugar, and cinnamon on a stale biscuit and broil at 400 for 3 minutes. “Comfort Food” isn’t fried chicken and green beans at a Cracker Barrel, it’s sharing that last can of pinto beans in your pantry with someone because you happen to have half an onion and some tortillas lying around. The “meal” shouldn’t be a desperate grab for what leftover stillness we have in our busy lives. A pinch of sugar to ease the acidity of a ripe tomato, a drizzle of honey to tenderize a hunk of meat, and a single bay leaf (what the hell is a bayleaf really?) can teach your chicken noodle soup a mighty trick. Little by little you’ll find small miracles. Just grab a few things you like and boil them, fry them, bake them. A few burns, grease fires, and a couple years of overcooking chicken can actually teach you the deeper mysteries of life. ![]() Cooking is a little awkward at first, but it’s honest work. It’s a lot like learning anything, really. I mean have you ever tasted a perfectly ripe, perfectly caramelized fried plantain? Have you ever ripped open a fresh round of sourdough to find steamy ghosts of desire haunting your olfactory senses? I truly believe that when Dante pierces the skin of the universe and looks upon the Love that moves the earth and stars, he was gazing into a deep bowl of warm tomato soup with a sprig of fresh basil on top. Let someone tell you how they love you with a little bit of salt, olive oil, and rosemary and you’ll see what I mean. You haven’t experienced True Love until you let someone cook for you. Kitchen Scrap Teas: the public brought their vegetable and fruit scraps from their kitchens and we made savory/ sweet tea bags to take home. Recipe Swaps: both in person and online to be released as a future recipe book with Extended Play Press. 2 months of programming included: Leftover Nights: the public brought their leftovers to the gallery once a week and I brought a microwave from home so we could all share meals together. The tablecloths were made from failed paintings and studio remnants. Opening night was a community potluck eaten off second hand plates and bowls that were glazed with notes/ excerpts from my sketchbooks. Today’s Special, solo show held at Mild Climate in Nashville, TN, Summer of 2017. To take a look at my Cookbook project that came out of this project, follow this link.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |