"Good Broth Resurrects the Dead"

I made the NT chicken stock recipe last weekend. Below are my recipes. A South American Proverb says, "Good Broth Resurrects the Dead." I'm just hoping it will help my family fight off all the bugs.

Chicken Noodle Soupy Soup
Follow NT Chicken Stock recipe - page 124
I used a broiler from Sweetland Farm

For the remainder of the soup:
Saute chopped onion, chopped celery, chopped carrots, sea salt, seasonings (your choice) until a little soft.

Add to a portion of the chicken stock. Add your choice of noodles. Add chopped parsely.

Tip: Make A LOT. We ran out in two days since I was giving it out like meds to people. My son ate it for lunch and dinner for two days straight.

Speaking of Out of This World Burgers - Adpated Cafe Lurcats

In our previous lives, we loved, loved, loved Cafe Lurcat's burgers and fries. I always thought I'd have a heart attack when I ate their burgers because they are loaded with butter in the actual burger itself (not to mention the cabernet shallot butter you add to the top of the burger). AND, the bearnaise sauce you dip your french fries in is beyond belief. Now that I've seen the light, it is so fun to convert my favorite recipes. See the recipe below. Enjoy to the fullest.

Cafe Lurcat Burgers with Red Wine Shallot Butter - Trad Food Redux

2 lb Ground Grassfed Beef (I used Sweetland)
1/2 lb butter (I used Organic Valley unsalted)
2 tbsp bacon grease (I used the grease I save from Lucky Pig) - this is an adaptation
1 large yellow organic onion, minced
1 1/2 tbsp chopped fresh organic thyme
1 1/2 tsp cracked pepper
1 egg (I used Sweetland)
1 1/2 tbsp sea salt - might need to add more
Fresh chopped parsely

Red Wine Shallot Butter (a make ahead item)
1/2 cup organic shallots - minced
1 tbsp sugar (this is a must - choose your poison)
4 cups red wine (used merlot)
1/2 lb butter (Organic Valley)

Burgers:
Using half the butter, sweat the onions until translucent. Remove the onions from the heat and cool to room temp. Add the thyme, pepper, egg, and salt to the onions. Whip the remaining half of the butter and the bacon grease until smooth and add the onion mixture and ground beef. Lightly mix just until combined (note: You can easily overmix ground beef - handle it gently and don't "overpack" your burgers or they will become dense and tough). Form patties and chill for at least an hour. Fry burgers to desired until rare - medium rare. Top with red wine shallot butter and parsley after you flip. Serve on a toasted bun.

Butter:
Combine shallots, sugar and wine in a saucepan. Simmer until reduced and thick so it's almost dry (this step takes about an hour). Cool to room temp and mix with whipped butter until incorporated throughout. Using plastic wrap, roll into cylinders and chill until firm. Slice butter and use to top burgers.