I will demonstrating a new recipe in the Sous Chef Series at Williams Sonoma today at 12 noon. Come by for taste! I cannot share the recipe here, but if you come by the store there will be copies there. Today I will be making Faro Salad. A great fall time change for an entree salad or a side dish.
See there!
Saturday, September 24, 2011
Friday, September 23, 2011
Some changes
I made some changes to the blog. I added some links for Smashwords. It is one of the places my cookbook is marketed. They have been very helpful. If you are considering writing a cook book or any kind of EBook, I recommend you check out the links. I will add more links as I find cookbooks or other "foodie" stuff.
Thursday, September 22, 2011
Making Stock
Soon it will be time for soups and stews. If you make your own stock it will be better and you will know what is in it. If you have been keeping all your end pieces of celery and other veggies and the all the chicken parts you do not use in the freezer, then you are prepared to make stock. If not just pick up a chicken and some veggies. Here is a very simple stock method.
Chicken Stock
(Use the outside of onions - the part you usually throw out and you will have a deeper color to your stock)
Chicken Parts or one whole chicken cut in quarters
3 onions - peel and all
the end piece of a stock of celery
12 garlic cloves - slice in half
2 carrots - unpeeled and rough chopped
2 bay leaves
Bouquet Garni -- Rosemary, thyme, sage and tarragon - tied together or in an cheesecloth bag
12 cups of water or enough to cover
Put all the ingredients in a large stock pot and bring to a boil. Turn the heat down to low so it barely simmers. cook for 8 - 10 hours. After about 1 hour check to see if you need to skim any foam that may have formed. Note if you want to use the chicken meat, remove after about one hour. De-bone and return the bones to the pot.
After the stock is cooked, strain out all the bones, veggies and spices. Pour the stock though a fine mesh strainer and refrigerate overnight. Next day skim off any fat. You can divide the stock into smaller containers. Frozen the stock will be good for about 3 months. Refrigerated the stock is good for about two weeks
Chicken Stock
(Use the outside of onions - the part you usually throw out and you will have a deeper color to your stock)
Chicken Parts or one whole chicken cut in quarters
3 onions - peel and all
the end piece of a stock of celery
12 garlic cloves - slice in half
2 carrots - unpeeled and rough chopped
2 bay leaves
Bouquet Garni -- Rosemary, thyme, sage and tarragon - tied together or in an cheesecloth bag
12 cups of water or enough to cover
Put all the ingredients in a large stock pot and bring to a boil. Turn the heat down to low so it barely simmers. cook for 8 - 10 hours. After about 1 hour check to see if you need to skim any foam that may have formed. Note if you want to use the chicken meat, remove after about one hour. De-bone and return the bones to the pot.
After the stock is cooked, strain out all the bones, veggies and spices. Pour the stock though a fine mesh strainer and refrigerate overnight. Next day skim off any fat. You can divide the stock into smaller containers. Frozen the stock will be good for about 3 months. Refrigerated the stock is good for about two weeks
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