OK, now you have something to do with your next Thanksgiving turkey carcass. You're welcome. LOL
2 tbsp. vegetable oil
Carcass of 12 to 16 pound turkey, plus bones and wings, if saved
1 large onion, unpeeled and halved
2 ribs celery, scrubbed and coarsely chopped
1 large carrot, scrubbede and coasely chopped
1/4 C. brandy
1 1-inch chunk fresh ginger, peeled and sliced
1 bay leaf
1 spring fresh thyme
10 peppercorns
Position a rack in the center of the oven and heat the oven to 425 degrees. Pour the oil into a large flameproof roasting pan. Break or chop the turkey carcass into 3 or 4 pieces and pit it in the roasting pan along with the onion celery and carrot. Roast for 30 minutes, stirring 2 or 3 times to ensure even browning.
Transfer the turkey and vegetables to a large stockpot. Pour off and discard the fat from the roasting pan, set the pan over medium heat and add the brandy. Stir with a wooden spoon, scraping up the browned bits. when the mixture is bubbling, pour the drippings into the stockpot. Add the ginger, bay leaf, thyme and peppercorns to the pot.
Add about 12 cups of cold water (or enough to cover the turkey pieces). Bring to a simmer, skim any foam that rises to the top and then reduce the heat to a very slow simmer. Simmer for 2 hours; if you use more than 12 cups of water, you may need more simmer time. Strain through a fine sieve into a large bowl, let cool and refrigerate. The next day, skim the fat.
Wednesday, June 16, 2010
Chicken Stock
This make about 3 quarts of stock and freezes well.
8lbs. chicken bones
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, peeled
1 tsp. black peppercorns
4 sprigs fresh thyme or 1 tsp. dried
1 bay leaf (I like the flavor of bay so I usually use 2 or 3)
Combine all the ingredients in a large stock pot and add 5 quarts of cold water. Bring to a boil, reduce the heat, and simmer uncovered for 4 hours, skimming frequently. Strain through a fine sieve. Chill immediately in an ice bath or in the refrigerator. Once chilled, skim off the fat.
8lbs. chicken bones
2 onions, coarsely chopped
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, peeled
1 tsp. black peppercorns
4 sprigs fresh thyme or 1 tsp. dried
1 bay leaf (I like the flavor of bay so I usually use 2 or 3)
Combine all the ingredients in a large stock pot and add 5 quarts of cold water. Bring to a boil, reduce the heat, and simmer uncovered for 4 hours, skimming frequently. Strain through a fine sieve. Chill immediately in an ice bath or in the refrigerator. Once chilled, skim off the fat.
Wednesday, June 9, 2010
Let's Talk About Stock
No, this didn't become an investment blog when you weren't looking. I am talking about soup stock. This process takes time but it so worth it because your soups taste extra good when the stock is homemade. Making stock is a finesse job...it's all in the technique. You need fresh ingredients, the right pot, frequent skimming, simmering (NOT boiling), and proper cooling and storing.
Choose a tall narrow pot for your stock. If your pot is too wide, it invites too much evaporation and you'll be adding water which will dilute the stock.
For meat stocks, you need bones. If you are making a brown stock, roast your bones before simmering; it will enrich the flavor.
I'll need to come back to this...it's the 3rd period of game 6 of the Stanley Cup playoffs...there is no way I can discuss stock right now.
OK, now that the Hawks have successfully captured the Stanley Cup, paraded around Chicago, we've sung Chelsea Dagger until we are hoarse, and we've partied like it's 1999 and beyond, I can go back to talking about stock.
So you've got your stock and you've got your pot. Get COLD water; it helps leach the flavor out of your veggies and herbs. It also helps the proteins in your bones to coagulate and float to the top. Skimming these clumps and foam frequently keeps your stock clear, which is much more desirable than cloudy stock. Start skimming when the stock boils and then often during simmering time.
Simmer the stock, don't boil it to death and don't stir it like crazy...you don't want a cloudy greasy stock.
Once you have leached all of the flavor you can out of your veggies and herbs, cool the stock quickly and refrigerate. This prevents bacteria from growing. Always reboil your stock when using it for soup. This will kill off any bacteria. If bubbles appear in refrigerated stock, discard it. It means the stock has fermented.
I have had good luck freezing stock in ziploc bags. I just thaw them in the fridge and then heat to boiling.
Soup is one of my favorite things and stock is so easy to make that we have soup often in my house. Typing this today almost makes me wish for fall and winter...NOT.
Choose a tall narrow pot for your stock. If your pot is too wide, it invites too much evaporation and you'll be adding water which will dilute the stock.
For meat stocks, you need bones. If you are making a brown stock, roast your bones before simmering; it will enrich the flavor.
I'll need to come back to this...it's the 3rd period of game 6 of the Stanley Cup playoffs...there is no way I can discuss stock right now.
OK, now that the Hawks have successfully captured the Stanley Cup, paraded around Chicago, we've sung Chelsea Dagger until we are hoarse, and we've partied like it's 1999 and beyond, I can go back to talking about stock.
So you've got your stock and you've got your pot. Get COLD water; it helps leach the flavor out of your veggies and herbs. It also helps the proteins in your bones to coagulate and float to the top. Skimming these clumps and foam frequently keeps your stock clear, which is much more desirable than cloudy stock. Start skimming when the stock boils and then often during simmering time.
Simmer the stock, don't boil it to death and don't stir it like crazy...you don't want a cloudy greasy stock.
Once you have leached all of the flavor you can out of your veggies and herbs, cool the stock quickly and refrigerate. This prevents bacteria from growing. Always reboil your stock when using it for soup. This will kill off any bacteria. If bubbles appear in refrigerated stock, discard it. It means the stock has fermented.
I have had good luck freezing stock in ziploc bags. I just thaw them in the fridge and then heat to boiling.
Soup is one of my favorite things and stock is so easy to make that we have soup often in my house. Typing this today almost makes me wish for fall and winter...NOT.
Beer Batter Pizza Dough
Pizza and beer, what a combination. Now you can have your beer in your pizza dough. This recipe makes enough dough for 2 large or 4 medium pizzas.
2 C. warm water
2 tbsp. honey
2 tbsp. active dry yeast
7-8 C. all purpose flour
2 tsp. salt
4 tbsp. olive oil
1 12oz. can of beer.
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Stir to combine and then add the remaining flour, 1/2 C. at a time stirring until the dough isn't sticky. Once you've reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed, to keep it from sticking. You may not need the full 8 cups of flour. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas. Divide the dough into 2 or 4 bowls. Freeze what you're not going to use right away.
2 C. warm water
2 tbsp. honey
2 tbsp. active dry yeast
7-8 C. all purpose flour
2 tsp. salt
4 tbsp. olive oil
1 12oz. can of beer.
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Stir to combine and then add the remaining flour, 1/2 C. at a time stirring until the dough isn't sticky. Once you've reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed, to keep it from sticking. You may not need the full 8 cups of flour. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas. Divide the dough into 2 or 4 bowls. Freeze what you're not going to use right away.
Potato Sausage Foil Packs
This looks like a great choice for the grill and it is pretty similar to Chris' sausage and peppers which is a year round staple in our house. This will give it a nice change of pace for the summer season. I'll probably have to double it (at least) for when the kids are here.
1 pkg. smoked turkey sausage
2 large potatoes, cut into wedges
1 each medium green, red and yellow peppers, cut into 1 inch pieces
1 medium onion, chopped
4 tsp. lemon juice
4 tsp, olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
Divide the sausage, potatoes, peppers and onions among four double thicknesses of heavy duty foil (about 18in. X 12in.). Drizzle with lemon juice and oil. Sprinkle with garlic powder, pepper and salt.
Fold foil around sausage mixture and seal tightly. Grill covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
1 pkg. smoked turkey sausage
2 large potatoes, cut into wedges
1 each medium green, red and yellow peppers, cut into 1 inch pieces
1 medium onion, chopped
4 tsp. lemon juice
4 tsp, olive oil
1/2 tsp. garlic powder
1/2 tsp. pepper
1/4 tsp. salt
Divide the sausage, potatoes, peppers and onions among four double thicknesses of heavy duty foil (about 18in. X 12in.). Drizzle with lemon juice and oil. Sprinkle with garlic powder, pepper and salt.
Fold foil around sausage mixture and seal tightly. Grill covered, over medium heat for 30-35 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Sunday, June 6, 2010
All is Right with the World
Most of you know that I live in the same neighborhood I grew up in. Over the last several years some culinary staples disappeared from the local landscape.
Those of you who are local will remember specifically Peterson's Ice Cream and Armand's Pizza.
I remember going to Peterson's as a child with my parents and grandparents. Sometimes a trip to Peterson's was a reward for behaving on a tremendously boring (who knew I would grow up to loving shopping) shopping trip for sewing patterns and material. Peterson's was the stereotypical ice cream parlor. They had wonderful ice cream and hot fudge that you could stand a spoon in that came in these beautiful silver boats so you could pour it over your sundae yourself. As I got older, Peterson's evolved into a restaurant that served ice cream and moved away from the ice cream parlor atmosphere somewhat.
Then rumors circulated that Peterson's was closing...and it did. It reopened as a tiny storefront with just an ice cream counter and a couple of tables. It wasn't the same but it still had the hot fudge and salted pecans which made a turtle sundae that was heaven on earth. The hot fudge and the pecans are so good that Chris got me some for an anniversary gift last year and it was one of my favorite gifts.
Yesterday we were over near Peterson's and it had moved back into the original storefront under the old fashioned neon sign. The ice cream counter is marble, there are marble topped tables with wire legs and shabby chic chandeliers. The turtle sundae takes me back to my childhood.
Those of you that live in the area know about Armand's Pizza. I have loved this pizza since I have had enough teeth to eat pizza. It was my Dad's favorite pizza. It was often my birthday destination. The food wasn't ever gourmet but it was good and it was often the sentimental choice as well as the favorite taste. I can remember calling home from New York's Kennedy airport on my way home from France in 1985 to warn my parents I was going to be on an earlier flight and to please have an Armand's pizza ordered for when I got home.
Armand's was phone number I knew by heart. When the economy went south a couple of years ago, the crowds thinned at Armand's and the rumors swirled that it was just a matter of time before they closed their doors for good. It happened last June. There was no fanfare, just a sign in the window thanking patrons for 53 wonderful years. I felt like I had lost an old friend.
This past spring rumors started about a new location opening in the neighborhood. Could it be?? I had to check it out myself so I stalked the rumored location and sure enough, it was a couple of months away but a new franchise was opening.
I haven't gotten pizza there yet but I will soon. I realize that things change and while change isn't my favorite thing, I am learning to adapt; and sometimes things change for the best.
Those of you who are local will remember specifically Peterson's Ice Cream and Armand's Pizza.
I remember going to Peterson's as a child with my parents and grandparents. Sometimes a trip to Peterson's was a reward for behaving on a tremendously boring (who knew I would grow up to loving shopping) shopping trip for sewing patterns and material. Peterson's was the stereotypical ice cream parlor. They had wonderful ice cream and hot fudge that you could stand a spoon in that came in these beautiful silver boats so you could pour it over your sundae yourself. As I got older, Peterson's evolved into a restaurant that served ice cream and moved away from the ice cream parlor atmosphere somewhat.
Then rumors circulated that Peterson's was closing...and it did. It reopened as a tiny storefront with just an ice cream counter and a couple of tables. It wasn't the same but it still had the hot fudge and salted pecans which made a turtle sundae that was heaven on earth. The hot fudge and the pecans are so good that Chris got me some for an anniversary gift last year and it was one of my favorite gifts.
Yesterday we were over near Peterson's and it had moved back into the original storefront under the old fashioned neon sign. The ice cream counter is marble, there are marble topped tables with wire legs and shabby chic chandeliers. The turtle sundae takes me back to my childhood.
Those of you that live in the area know about Armand's Pizza. I have loved this pizza since I have had enough teeth to eat pizza. It was my Dad's favorite pizza. It was often my birthday destination. The food wasn't ever gourmet but it was good and it was often the sentimental choice as well as the favorite taste. I can remember calling home from New York's Kennedy airport on my way home from France in 1985 to warn my parents I was going to be on an earlier flight and to please have an Armand's pizza ordered for when I got home.
Armand's was phone number I knew by heart. When the economy went south a couple of years ago, the crowds thinned at Armand's and the rumors swirled that it was just a matter of time before they closed their doors for good. It happened last June. There was no fanfare, just a sign in the window thanking patrons for 53 wonderful years. I felt like I had lost an old friend.
This past spring rumors started about a new location opening in the neighborhood. Could it be?? I had to check it out myself so I stalked the rumored location and sure enough, it was a couple of months away but a new franchise was opening.
I haven't gotten pizza there yet but I will soon. I realize that things change and while change isn't my favorite thing, I am learning to adapt; and sometimes things change for the best.
Thursday, June 3, 2010
Caprese Chicken with Bacon
This is something I plan to make in a few weeks when I have fresh tomatoes and basil from my garden. I am sure it will become a summer staple.
8 bacon strips
4 boneless skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese
Place bacon in an ungreased jelly roll pan. Bake at 400 degrees for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13X9inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a criss cross.
Bake uncovered at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Top with cheese, bake 1 minute longer or until melted.
8 bacon strips
4 boneless skinless chicken breasts
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 plum tomatoes
6 fresh basil leaves, thinly sliced
4 slices mozzarella cheese
Place bacon in an ungreased jelly roll pan. Bake at 400 degrees for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13X9inch baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a criss cross.
Bake uncovered at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Top with cheese, bake 1 minute longer or until melted.
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