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Do you make your own stock or do you cheat a little?
I make turkey stock after Thanksgiving every year -- a lot of it, since we always have a huge turkey. I freeze it in 8-oz yogurt containers and use it throughout the year, as needed. The last few containers generally moisten the stuffing for the following year's turkey. Other than that, I buy organic, low-salt or not-salt broth.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
My 'Joy of Cokking' is a tattered heirloom -- the 1964 printing (about the same as my old 'Fanny Farmer Cookbook' and my 'Let's Cook It Right,' from the shelves of an aunt who was an Adele Davis apostle). I still pull out "Joy of Cooking" or the Fanny Farmer book if I need an oven temperature or baking time or, like JerzeeTomato, to decide whether to use one egg or two. I also am comforted to know that I can turn to "Joy" if I ever feel like making, say, a tomato-olive casserole. (with quick-cooking tapioca a key ingredient in what is described on page 306 as a "fine dish").
In Videos: Roger Clemens Doesn't Know What a Vegan Is
Agreed, SRHCB, but if Congress is (verbally) grilling Roger Clemens, they can't be paying attention the Iraq (where was that again?), veterans' care (what team did Walter Reed play on?), still-devastated New Orleans (Katrina who?), health care (the insurance companies that so generously make campaign contributions say we don't need to worry about that), Osama bin-Laden (is he the guy who's running for President?), etc., etc. PETA is on the right track on a lot of issues, but their agenda doesn't have to be inserted into every issue. How many people with loud PETA voices know baseball jargon.
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Recent Comments | Response to Comments
Dinner Tonight: Caesar Salad
Tactful_Cactus - Your comment about most Worcestershire sauces containing anchovies reminded me of a small scandal in Boulder, CO, some years ago. A very popular red-sauce Italian restaurant called Pasta Jay's was discovered to use anchovies in their spaghetti sauce. This caused a great kerfuffle in a city that is home to many, many, MANY vegetarians and vegans. Personally, I can't understand why Pasta Jay's is so enduringly popular.
Do you make your own stock or do you cheat a little?
I make turkey stock after Thanksgiving every year -- a lot of it, since we always have a huge turkey. I freeze it in 8-oz yogurt containers and use it throughout the year, as needed. The last few containers generally moisten the stuffing for the following year's turkey. Other than that, I buy organic, low-salt or not-salt broth.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
My 'Joy of Cokking' is a tattered heirloom -- the 1964 printing (about the same as my old 'Fanny Farmer Cookbook' and my 'Let's Cook It Right,' from the shelves of an aunt who was an Adele Davis apostle). I still pull out "Joy of Cooking" or the Fanny Farmer book if I need an oven temperature or baking time or, like JerzeeTomato, to decide whether to use one egg or two. I also am comforted to know that I can turn to "Joy" if I ever feel like making, say, a tomato-olive casserole. (with quick-cooking tapioca a key ingredient in what is described on page 306 as a "fine dish").
In Videos: Roger Clemens Doesn't Know What a Vegan Is
Agreed, SRHCB, but if Congress is (verbally) grilling Roger Clemens, they can't be paying attention the Iraq (where was that again?), veterans' care (what team did Walter Reed play on?), still-devastated New Orleans (Katrina who?), health care (the insurance companies that so generously make campaign contributions say we don't need to worry about that), Osama bin-Laden (is he the guy who's running for President?), etc., etc. PETA is on the right track on a lot of issues, but their agenda doesn't have to be inserted into every issue. How many people with loud PETA voices know baseball jargon.
Serious Eats Gift Guide: For Cheese Lovers
I'm looking at the ricotta/mozz' kit too. And I LOVE Jenkins's cheese book. It's my cheese bible, and I have given it as gifts to other foodie friends too.
Serious Sandwiches: The Ideal Thanksgiving Leftover Sandwich
What leftovers? I made a 20-pound turkey for 14 people (http://culinary-colorado.blogspot.com/2007/11/thanksgiving-2007.html). I sent 3 single friends off w/ small turkey/stuffing packages. My 25-year-old son still has a teenager's appetite and did serious, middle-of-the-night damage to the the sliced turkey. What he didn't eat, my husband polished off the next day. All I had left was the carcass for stock.
Does Anyone Really Love Pumpkin Pie?
Thanksgiving dinner is always a big sitdown feast at our house. The fewest we ever have had was 12, the most was 20. This year, we're looking at 16 to 18. One good friend always brings desserts -- three or sometimes even four of them.
She does fabulous pies (pumpkin, apple, mince, squash, sweet potato, cranberry-plus-something) or perhaps a pumpkin cheesecake. When she makes pumpkin something, she steams a fresh pumpkin, and the result is always far better than one made with canned pumpkin. But then, I like that too. My son prefers sweet potato pie. My husband doesn't care for either.
Claire @ culinary-colorado.blogspot.com
What's In Your Food Sur-Thrival Kit?
Canned organic, no/low salt chopped tomatoes (Muir Glen or other brand)
Canned tuna packed in water
Assorted olives
Pasta (spaghetti, linguini, rotini and penne - Barilla)
Long grain, brown and basmati rice (takes more than 20 minutes to cook -- but not much longer)
Parmesan, cheddar and Monterey jack cheeses
Tortillas (whole wheat and corn)
Canned, low-salt beans (pinto, black, garbanzo - Kuner's)
Canned chopped green chilies (Hatch)
Frozen poblano chilies (bought in the fall bulk from the chilie roaster, cleaned and frozen in zip-lock bags)
Jars of good salsa
Frozen peas
Home-made stock, frozen in small yogurt containers
Eggs from free range chickens (Horizon, Cyd's Farm Fresh or Land O'Lakes if I have a good coupon)
Good olive oil
Salt-free butter
Multi-grain bread
Frank Pepe's: The Ghost of Pizza Past Returns
I live in Colorado, which is not exactly pizza heaven. The two best places around have New Haven connections. Proto's is Pepe's-influenced (no suprise since Nancy Proto grew up in New Haven) but makes contemporary pizza in several Front Range locations. Virgilio's in Lakewood is owned and run by a guy who grew up in New Haven and worked at Pepe's. It's been a long time since I lived in Connecticut (the summer after graduating from high school, in fact), and I remember liking Pepe's best -- for no other reason than I like Pepe's best.
A Toast from Serious Eats
I raise a glass to your new endeavor and lookf forward to visiting often. I've added a link to your site from my newish regional food blog, http://culinary-colorado.blogspot.com.
Does Anyone Really Love Pumpkin Pie?
I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.
Dinner Tonight: Caesar Salad
this salad rocks - we make this recipe all the time!
Does Anyone Really Love Pumpkin Pie?
mmm pumpkin pie is fabulous and should never be forgotten especially on thanksgiving! save the pumpkin pie! :)
Serious Sandwiches: The Ideal Thanksgiving Leftover Sandwich
My boyfriend Jake and i are all about the open faced hoagie roll loaded with all of our thanksgiving leftover favorites, including white meat turkey, mashed potatoes, stuffing, green bean casserole. place sandwich in oven till everything is nice and toasty, then top your masterpiece with gravy. and enjoy. yummmmmmyyyyy!!!!
Does Anyone Really Love Pumpkin Pie?
I laughed so hard at this blog, because my mom used to make me pumpkin pies for my birthday instead of cake, because I loved it so much. I still do. It is the BEST part of Thanksgiving and Christmas meals for me. I love pumpkin bars, pumpkin pie, pumpkin bread, and pumpkin cheesecake. PLEASE DON'T GET RID OF PUMPKIN PIE!!!
Does Anyone Really Love Pumpkin Pie?
I haven't swooned over pumpkin pie yet, but I sure do like it served warm with a scoop of vanilla ice cream.
I want to swoon over it, though.
@Lippy: I must find that Beard pumpkin pie recipe with preserved ginger and brandy. I've got some Raynal V.S.O.P that needs a job.
Frank Pepe's: The Ghost of Pizza Past Returns
I also have to add: Since WHEN does Asiago OR parmigiano EVER have the bite of Romano? The sharpness is NOT EVEN CLOSE. Romano has the most bite and is the most assertive and salty of the three.
Dinner Tonight: Caesar Salad
crsommers, i don't know about "authentic" but the caesar at pearl oyster is almost as good as what i make at home. {i rarely order it out anymore since i tried the recipe in amanda hesser's cooking for mr. latte. sooo amazingly delicious, and really cheap!}
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
We always used a simplified, shortcut version of this. Cream of chicken soup, broccoli, chicken, shredded cheese and bread crumbs on top. We never put toast on the bottom...at least not in my remembering.
Dinner Tonight: Caesar Salad
For those who are anchovy-averse because of the texture, try adding Thai fish sauce instead. It's made from pressed anchovies, has all the great anchovy umami without the hairy texture (or the bother of crushing the anchovies into a paste, I'm way lazy!!!) plus no one will ever know. I agree with you, the anchovy essence is what makes the Caesar dressing so yummy!
Worcestershire sauce is a poor runner-up to the Thai fish sauce, flavorwise. Don't use it.
Dinner Tonight: Caesar Salad
To All:
Anchovy paste: BAH!
Good brand tinned anchovies: HOORAY!
Vegans: Take a hike! (If you had a clue how much anchovy is used in restaurant prep, you'd all go screaming off a cliff.)
Re: Caesar (authentic) Salad. The BEST one on the planet was at ARMANDO'S in Acapulco (1960's). Always assumed that was "authentic." High-end Mex restaurant/exquisite fare/Mexico is where the CS originated -- why would I think otherwise? Are you sure about your facts? The original-original didn't have anchovy in it?
Mexico cuisine in New York is the pits -- it it runs from cheap dreck to over-priced and all bad-to-poor, but -- does anyone know where in NYC the genuine item Caesar Salad can be found?
One more, please god, before I die!
Dinner Tonight: Caesar Salad
I use anchovy paste. It is in there and NOBODY know it. The tang is amazing and the final product is spot on.
Dinner Tonight: Caesar Salad
to anchovy.
it aint a caesar without anchovy in the dressing.
but a little advice: most people i know (most people who don't cook) dont think they like anchovy, so they have a permanent mental distaste for it. never mention to said people that anchovies are in the dressing.
Do you make your own stock or do you cheat a little?
I make my own. Of course finding stock here in Israel... actually I don't think I've ever seen it.
My husband used to buy ready made vegetarian stock before he moved to Israel. I'm not sure there's a kosher brand that sells beef or poultry stock.
When I make a poultry stock, I'll either use several carcasses I've stored in the freezer (both chicken and turkey). If not, it's turkey necks and/or chicken wings and necks. Celery tops and celery root, carrots, onions, dill, parsnip and the greens. Black pepper and the barest hint of salt (Kosher beef and poultry are heavily salted during the koshering process).
Simmer for the better part of 10 hours and strain. I happen to use soda bottles to freeze the stock in. I feel safe using it since I only use it the once.
Do you make your own stock or do you cheat a little?
Oh I absolutely cheat!
Not-so-lazy:
Crockpot - just through bones, veg and water in, turn it on in morning and voila! Few hours later, perfection.
So-so-lazy:
Pressure cooker- awesome results in 30 minutes.
Very-lazy:
a spoonful of Minor's stock concentrate (soupbase.com)
Do you make your own stock or do you cheat a little?
I almost exclusively cheat. I'd love to say I don't. But I do.
Do you make your own stock or do you cheat a little?
Okay... another question for those of you who make beef stock regularly.
I always brown my bones, but I've never bothered to crack them first. It makes sense to me that it would be much better this way.
Do you crack the bones? Is it worth the effort and mess?
I'm going to be working with beef rib bones (left over from a cooked roast), and meaty raw back rib bones.
Do you make your own stock or do you cheat a little?
Today is Fond de Volaille Blanc Day (white chicken stock) ! I'm making a combination of Bouchon and French CIA recipes. It is looking beautiful and the aroma is unbelievable. I realized this morning that I didn't have a Spanish onion, only sweet, so I used that and added 2 cloves of garlic, as FCIA directs. I did celery and bouquet garni (FCIA) and am using Thomas's process. I am so excited to make risotto next week with my own stock, like maybe herb and fava bean - yum...
I can't tell you guys how grateful I am for all your tips and recipes. I can't believe it has been so long since I made my own stock. I've been just plain lazy. On that point, I must admit to snagging several cartons of Swanson organic veg broth for a buck at the Big Lots yesterday. It was a really good date and was highly recommended by CI. I'd rather add veg broth to rehydrate a dish than water, if need be. I'm doing a lot of fast-talking here because I don't want y'all to think badly of me! It's just to have on hand in case of an emergency!!!
Do you make your own stock or do you cheat a little?
I cheat (pacific brand or trader joe's free range organic) unless its a special occasion. I have used Emeril's tomato roasted bone chicken stock for passover, however, and it was a huge hit. Just very, very time consuming.
Do you make your own stock or do you cheat a little?
Hey guys - I scored very good-looking meaty chicken backs @ WF today for $1.49 per # while I was purchasing my little 4# free-range beauty for poulet roti this weekend (not cheap). Check WF - I've never noticed them there before, but ask the butcher when they will have them available from breaking down the birds. They were $1 cheaper per lb. than the wings.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
I agree with blondiebrownie above - my 1964 edition has basically the 2006 recipe for chicken divan. Look at used booksores for an old Joy of Cooking.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
At first I thought you were kidding when you said you were "put off by the way its title echoed 'The Joy of Sex,'" but the lack of follow-up to that comment suggests not. Considering that "The Joy of Sex" dates to 1972 and "The Joy of Cooking" to 1931, I hope it's obvious that the sex title aimed to spoof the cooking title. You have to be a certain age (you're clearly not) to know how daring an idea it was in the early '70s to mass-market a how-to book on sex. On top of that, to name it after the cookbook found in every Lutheran housewife's kitchen was a racy and, at the time, very funny joke.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
The 'updated' may actually be the classic recipe. The 1997 edition was the revised and updated one. For the 75th anniversary, the publisher decided to return to the earlier and simpler recipes, as well as using Rombauer's original voice. I find that the recipes from the 2006 edition are much more appealing than the ones in the '97 version.
Classic Cookbooks: 'Joy of Cooking' Chicken Divan
"Joy of Cooking" is, and always will be, THE classic tome of Americana cooking. It has little to none of the modern, pretenious, presentation-focused, organic, free-range, locavore trends that dominate the food scene now (I have plenty of other cookbooks for that!).
If you need to know how to make the food that has defined American cookery over the last 100 years, there's just no substitute.
In Videos: Roger Clemens Doesn't Know What a Vegan Is
Humm! No B-12, a lack of which causes dementia. This explains a lot about vegans.
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Tactful_Cactus - Your comment about most Worcestershire sauces containing anchovies reminded me of a small scandal in Boulder, CO, some years ago. A very popular red-sauce Italian restaurant called Pasta Jay's was discovered to use anchovies in their spaghetti sauce. This caused a great kerfuffle in a city that is home to many, many, MANY vegetarians and vegans. Personally, I can't understand why Pasta Jay's is so enduringly popular.
Claire @ http://culinary-colorado.blogspot.com