Wednesday, November 12, 2008

An Oklahoma Road Trip: Chicken Soup and Apple Pie

On a trip through Oklahoma, I was reminded again how deliciously satisfying homemade food can be in restaurants off the beaten path.

We had traveled north from Tulsa, stopping in Pawhuska to visit Ryan Red Corn whose t-shirt company Demockratees is an internet sensation.

Ryan's politically savvy t-shirt designs speak to his reaction to the Bush administration's policies. With Barack Obama's election, Ryan has the opportunity to use his considerable talent to create more inspirational designs.

For breakfast Ryan and his dad, Raymond, took us to a local institution, Sally's Cafe. With a long counter out front and an over-sized table behind the kitchen, Sally's is an authentic diner from the 1930's.

Sitting at a table in the back where Sally was making pies, we had a country breakfast that was as good as it gets; farm fresh eggs, potatoes browned in butter, and home cured ham that was a perfect balance of sweet and salty. For dessert we had a piece of Sally's fresh apple pie, the crust perfectly flaky, the apples soft and tart with just a hint of cinnamon.

Heading south-west, we drove to Pawnee on our way back to Tulsa, passing through countryside that varied from open pasture land to starkly beautiful, wooded hill country. After the long drive we were definitely ready for a big lunch.

Just off Highway 64 in Pawnee, we stopped at Click's Steakhouse. Soup and salad were included in the lunch specials. Everything we ordered (steak, baked potatoes, fried okra, and a hamburger steak) was good, but the homemade soup revived us after so many hours on the road. I couldn't get Click's recipe so I'm offering up my own that adheres to Click's reliance on fresh ingredients.

Chicken Soup With Mushrooms & Rice

Yield: 4 servings
Time: 30 minutes


6 cups chicken stock (preferably homemade)
1/2 cup cooked rice (wild, Japanese, or Chinese)
1/2 cup brown mushrooms (washed, thinly sliced)
1/2 cup cooked chicken breast (shredded into bite sized pieces)
1/4 cup celery (washed, finely diced)
1/4 cup yellow onion (washed, peeled, finely diced)
1 tablespoon Italian parsley (washed, leaves only, finely chopped)
1 teaspoon olive oil
Sea salt and pepper


Heat the olive oil and lightly brown the mushrooms, celery, onions, and parsley. Add the chicken breast and stock. Simmer for 15 minutes, taste and adjust the seasoning with sea salt and pepper.

Before serving, add the rice and simmer for 10 minutes. Serve with bread, rolls, or croutons.

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