Every once in a while, I come across inspired people and they restore my faith in creative menus with an atmosphere to match. The Bricks is a space filled with history. If only the brick walls and tin ceiling could talk! I’m sure there would be some great Ybor stories to tell.
We work hard, right? Labor Day is a recognition of that fact and some time to reflect with family and friends. Here’s an easy menu. If you make this today, you can serve it right out of the fridge tomorrow and have a casual, no-stress buffet. You could also grill this outside tomorrow and make a day of it. Either way, make some time. You deserve it. These recipes are for 4-6 people, so keep that in mind.
Here are a couple of chicken soups by request of a reader for lemon, orzo and chicken soup. Avgolemono is a traditional Cypriot soup that has Turkish and Middle Eastern influences. The other soup is an easier version with the same flavors.
This is the first of three recipes for a family of four with one chicken. For this recipe, you’re going to roast it, but you’re going to have to get to know your chicken a little bit. It’s worth it, believe me. Roast chicken can be difficult to make well. It can easily end up overcooked or worse, undercooked. Follow these directions and use a thermometer.
Pho is a Vietnamese soup eaten for breakfast, lunch or dinner. There are many different types of pho. This one would be considered a Pho Bo if it were cooked in the traditional way, which takes many hours. This is a quick version; my faux pho. Confession: The stock was so good after eating the food in it, I drank the rest! Take out the star anise before you serve it.
This soup is so hearty and so fulfilling. I hope you’ll give it a try. It’s even better the next day, and it’s a great way to use leftovers. Don’t feel limited by these ingredients. Experiment with the greens. I used beet greens here, but you could use kale, chard, escarole, spinach or collards.