It is easy to get into a rut when cooking, falling back on the tried and tested family favourites. One way to break out of that rut is eating out. Restaurants tend to put a bit of a new spin on dishes that the home cook might not think of simply because they have always made the dish a certain way. During the summer months we like to boat to
Decker's Landing located the mouth of the St. Clair River where it meets Lake St. Clair. There are special events as well as various bands playing during the afternoon and evening. It's a gorgeous spot to enjoy a meal, and watch the sunset over the lake.
Decker's offers pub grub and full dinner meals. My husband ordered the
soup of the day, chicken soup. I make a lot of chicken soup, usually
chicken noodle and occasionally chicken vegetable soup. Invariably the pasta of choice is broad egg noodles. Decker's chicken soup was made with penne! I thought this was a rather interesting pasta to use in a soup. Penne with its deep grooves and hollow centre is usually paired with thick, cream based or tomato based sauces.
The soup was in between a chicken noodle and chicken vegetable soup. Another interesting touch was the parmesan cheese sprinkled on top. Parmesan cheese is a wonderful cheese for adding that extra flavour. It really was a nice soup that can easily be duplicated at home.
I've been playing with trying to make chicken noodle soup.
ReplyDeleteSince we can't have chickens yet, I usually buy a rotisserie chicken from the local store and then after a meal or two of sliced chicken, I simmer it down with some onion and celery, salt and pepper.
This last time I used penne pasta too, and I think it made a nice hearty soup.
I think I might try adding some parmesan next time.
Was it the powdered parmesan, or was it fresh grated?
Hi Linda :) It was powdered parmesan cheese. I would use fresh though if you have it.
ReplyDeleteThanks, GG. I have powdered. Grew up with it. But I would like to try fresh, so I think maybe I will.
ReplyDeleteThanks! :)