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? 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. 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. 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.