Baking. Soup. Cinnamon. Homemade Bouillon Recipe. This is a thank-you note to Pam Corbin.
Pam wrote the lovely River Cottage Preserves Handbook.* And in the very back of this exquisite little book, long past the rhubarb relish, and well beyond the piccalilli and winter fruit compote, she proposes a simple idea: make your own bouillon blend. I'm not sure why this never occurred to me, but until I reached page 207, it hadn't. She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt.
I've been cooking with a version of it all week, and it is infinitely better than any canned vegetable stock I've tasted. And the best part about it? Technically a bouillon cube is a dehydrated cube or powder used to create an instant vegetable stock. That's it for now. *The U.S. edition of the River Cottage Preserves Handbook will be available this summer. This recipe requires a food processor. Place the first four ingredients in your food processor and pulse about twenty times. Print Recipe. Cookstr. Cook the Book: Perfect French Fries. I think that french fries are underappreciated.
Sure, everyone eats them and enjoys them but do we ever really stop to think about the process of the french fry? I hadn't until I started working in a restaurant kitchen that prided itself on its fresh-cut fries. I quickly became acquainted with the long and painstaking evolution of the prefect fry. Hours of cutting, soaking, rinsing, re-rinsing, frying, cooling, and re-frying go into this classic burger accompaniment.
French fries are not just fried potatoes. Making the perfect fries is a learning process; it took Bobby Flay years to perfect his technique. Russets or baking potatoes are the best, whereas waxy potatoes (such as Red Bliss or new potatoes) simply won't do. Win 'Bobby Flay's Burgers, Fries & Shakes' As always with our Cook the Book feature, we have five (5) copies of Bobby Flay's Burgers, Fries & Shakes to give away this week. Simply Recipes Food and Cooking Blog. Kicked up Hoisin Molasses Ribs. It’s Friday again!
Thursday was somewhat of a different day where I was completely snowed in. It has been snowing for about 30 hours with wind gusts of over 60 MPH. Needless to say, it would be entertaining to show you the snow drifts in front of the house but I was not able to get out to do that. Stay tuned for those pictures! For our New Year’s Eve gathering I tried a new recipe for some pork ribs.
Ingredients 2 Racks of Pork Ribs1/3 Cup Molasses1/2 Cup Hoisin Sauce2 Tbsp. Method Preheat oven to 250 Degrees. Prepare ribs by cleaning the silver skin on the back if visibleSeason with Cracked Black Pepper Place ribs in a roasting pan.Combine all ingredients in a bowl and mix together.Pour sauce over the ribs and cover.
Remove lid, baste ribs and cook for 40 minutes without lid Let sit for 15 minutes, cut ribs. Zesty Tip: To ensure tender ribs regardless of the method of cooking, cook them slowly. The flavor of these ribs were very rich and dynamic. I hope you have a great Friday! Take care. Bacon Topped Macaroni and Cheese. It’s Tuesday everybody!
I sure hope everyone is having a great day. Yesterday, I had a craving for homemade macaroni and cheese and I thought I would go all out and create a bechamel sauce as the base for the cheese sauce. It is a little time consuming but oh so worth the effort. So rich and creamy and stacked with flavor. In addition to the bechamel sauce I thought I would top the mac and cheese with some crumbled bacon to give it a little extra flavor.
I was also excited that I had a couple of slices of bread left over from my Quick and Easy Whole Wheat bread recipe that I did last week. Stay tuned and follow along with this recipe and see what you think. Béchamel Sauce Ingredients 2 cloves2 bay leaves1/2 small onion, peeled2 1/4 cups milk3 Tbsp flour3 Tbsp butter1 Tsp. Method Makes 2 cups of sauce. Macaroni and Cheese Ingredients Preheat the oven to 375°F.