Chicken Stock

|
By
|
4 comments

The backbone of any good soup is a good stock. Whether it’s chicken, beef, seafood, of vegetable – it’s key. When I was first learning to cook, I had the hardest times with soups. It seemed so easy, yet, I kept messing it up. It was always too bland, or too overly seasoned. Thankfully, after a few bunk batches, I got the feel for it. It is almost too easy in it’s simplicity. Some chicken scraps, carrots, celery, onion – combined, transform into liquid gold.

You could easily substitute a turkey carcass, if you happen to have one lying around. It’s quite possible a few of you might! I like to make the stock a day ahead, and refrigerate overnight. That way the fat separates to the top of the stock, and I can skim it right off before reheating to make the whatever it is I might be doing with the stock. I find that poultry, more than anything, renders a ton of fat. So, I always like to remove as much as I can. I don’t even bother peeling the onions or the carrots. I literally stumble to the stove in the morning in my PJ’s, throw the stuff in the pot, and call it a day. Doesn’t get much easier than that, folks!

Chicken Stock

chicken carcass (and any extra bones or skin)
2 onions, halved
3 carrots, cut into 1″ pieces
3 stalks celery, cut into 1″ pieces
10 black peppercorns
1 tablespoon kosher salt
handful fresh parsley (stems are great for this application!)
1 tablespoon olive oil
3 quarts water

Heat olive oil in large stockpot over medium-high heat. Add onions, carrots, and celery and saute for about 5 minutes – until onion starts to brown around the edges. Add the chicken carcass to the stockpot, then add enough water so the chicken is submerged in water. Add the salt, peppercorns, and parsley. Increase heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Simmer for at least 5 hours – longer, if you have the time.

Place a large bowl in the sink, and place a large colander in the bowl. Strain the broth through the colander to remove the solids. Let the broth cool on the counter for an hour or so before placing it in the refrigerator to chill overnight. When ready to use the broth, remove the fat deposit layer from the top with a spoon and discard. Don’t be alarmed that it looks like chicken Jell-O. That’s normal, and precisely what you want. Heat broth over medium heat to bring back to it’s liquid state, then use however you like.

Cabbage Rolls

|
By
|
19 comments

I never thought I’d say that a meat-stuffed cabbage would be my new favorite dish, but it is true. I guess that’s what living in a house with three guys will do to you! I’d tried a recipe for stuffed cabbage a while back, and I didn’t like it. It used bratwurst, which I’m not the biggest fan of in the first place. Plus, I think the dish and I had just gotten off on the wrong foot to begin with. Cabbage rolls were always something I saw other families eating, and were kind of grossed out by. Meat and cabbage, okay. But, to slather it in tomato sauce? Weird.

I came across this recipe on Pinterest, and I couldn’t wait to try it. I had originally written in Swedish meatballs into our menu for the week, but decided to swap it out for the cabbage rolls where the main ingredients (ground pork and beef) were the same. Completely and totally blew everyone away! They are braised in red wine, and that really does something for the cabbage. Cabbage can be such a harsh flavor, but the wine balances it right out. And, the cabbage mellows the wine out. It’s a win-win! The rice combined with the ground meats really lightens up the texture of the filling, too. Often meat fillings can be so dense and rubbery – this was just right. Also, I’m pleased to report that the tomato sauce fits right in perfectly. You really can’t go wrong when the base for the sauce is the delicious beefy, wine-y braising liquid. If you’re looking for a last minute Christmas Eve supper, look no further. With a little bit of prep work leafing the head of cabbage (that I actually found quite fun!), this is a dinner that takes care of itself on the stove top – so you can spend more time doing the fun stuff. Plus, the scent of it bubbling away is intoxicating…

Also, I finally hopped on the Facebook bandwagon. Stop by and say howdy over there, if you are so inclined. I hope everyone has a very Merry Christmas!


Cabbage Rolls

1 large head cabbage
1 lb ground beef
1 lb ground pork
1/2 cup uncooked long grain rice
1 small yellow onion, finely chopped
3 cloves garlic, minced
a handful of fresh parsley, chopped
1 large egg
1 tablespoon paprika
1/4 teaspoon caraway seeds (optional)
salt and freshly ground pepper
3 cups beef broth
1 cup red wine (replace with broth if you prefer not using wine)
2 tablespoons tomato paste
2 tablespoons flour

Remove the core from the cabbage and drop the entire head into a large pot of lightly salted simmering water. Cook for a few minutes, then start to pull off the outer leaves. My pot was a bit on the small side, so I turned the cabbage around with a wooden spoon from time to time.

Combine the beef, pork, rice, onion, garlic, parsley, egg, paprika, caraway seed, salt and pepper in a bowl. Mix together until everything is well combined.

Cut the rib out of the leaf to about half way up. Bring the sides in a bit and position the filling over the cut. The amount of filling will depend on the size of the leaf; around 1/3 cup. Bring the bottom cut pieces of cabbage leaf up over the meat, and bring in the sides, then roll it up beginning at the bottom finishing with the loose end underneath the roll. Continue until the rest of the filling is used up.

Cut up the remaining cabbage into strips and place those into the bottom of a heavy pot or dutch oven with a tight fitting lid. Arrange the cabbage rolls over the cut leaves, then pour the beef broth and wine (if using) over the rolls.

Cover the pot and turn on the heat to low. Cook for about 3 hours or until the rice is tender.

Arrange the cabbage rolls and the cut cabbage strips onto a warmed platter.

Stir together the tomato paste and flour until you have a smooth paste. Stir a few spoons of hot broth into the mixture, then return all of it to the pot. Raise the heat and bring to a boil, stirring all the time. Cook for another minute or two, adjust the seasoning if necessary, then spoon the sauce over the cabbage rolls.

Source:  adapted from Cooking Weekends

Slow Roasted Beef

|
By
|
12 comments

We haven’t been eating a lot of beef recently. I usually only buy steaks and roasts when they are on sale, and it’s been a while since I’ve come across a good deal.  Beef can be so expensive, but it’s something everyone in the house really enjoys and looks forward to. Enter, the eye of the round roast. At around $3.00 per pound, it’s a very affordable cut. I love a beautiful tenderloin as much as the next person, but they’re very pricey!

This is a great option for nice dinner of roasted beef, that doesn’t cost an arm and a leg. Would also be great for entertaining for the Holidays (roast beast, anyone?). It requires a bit of forethought, with the salt marinade overnight, but otherwise it’s pretty effortless. If you don’t have a digital probe thermometer, I highly recommend getting one. To achieve proper medium-rare results with beef, it’s an essential piece of kitchen equipment. Makes roasting meats of any kind a “no-brainer”. I served it sliced, as is. But, it’s also wonderful with a bit of horseradish – or, a jus made from the pan drippings. Leftovers make a fabulous french dip or roast beef sandwiches the next day. Put this on your menu for Sunday dinner this week!

Slow Roasted Beef

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds)
4 teaspoons kosher salt
2 teaspoons olive oil plus 1 tablespoon
2 teaspoons ground black pepper

Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.

Source: Cook’s Illustrated, January/February 2008

Scalloped Potatoes and Ham

|
By
|
6 comments

This year for Thanksgiving we made a turkey and a ham. Both turned out fabulous, and leftovers were gobbled up. But, after my husband’s family had gone home – I was left with the bottom portion of the ham shank. I remembered a dish that my mom always used to make with leftover ham. It was a recipe that her mom often made. I knew I wanted to try my hand at it with the remnants of the ham.

Her version included thinly sliced potatoes, layered with a thin sprinkling of flour and plenty of butter. Everything melds to a delicious mess, but I wanted to try my own spin on it. I looked up a couple of recipes, and decided on one that used a cream sauce. The original recipe didn’t call for ham, so of course I added that. I also have a surplus of frozen peas, (as I keep forgetting we have plenty, and end up buying yet another bag every other week at the grocery store) so I added some of those as well. I assembled the casserole mid-afternoon, and placed it in the refrigerator to keep until we were ready to bake it in the evening. I had our book club meeting that night, so Jon put it in the oven and baked it himself. Everyone enjoyed it, especially little Will. He devoured huge quantities of it for 3 nights in a row, until it was gone.

I always enjoy recipes that allow me to use my mandoline. But, if you don’t have one, the potatoes can easily be sliced thinly with a knife.  Also, don’t be alarmed if the dish looks a bit liquid-ey when removed from the oven. After you let it cool for about 10 minutes, it thickens right up. This is the definition of comfort food to me, folks. Add this to your menu to add warmth to one of these cold winters nights!

Scalloped Potatoes and Ham

1/3 cup onion, finely chopped
5 tablespoons butter
5 tablespoons all-purpose flour
1 1/4 teaspoon kosher salt
1/2 teaspoon black pepper
5 cups milk
6 cups potatoes, thinly sliced
2 cups ham, diced
1 cup frozen peas
5 oz cheddar cheese, shredded

In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Season with salt and pepper to taste.

Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Sprinkle the ham, as well as the peas, in an even layer over the sauce. Repeat layers. Cover with foil, and bake at 350 degrees F for 90 minutes or until potatoes are tender and top is lightly browned. The last 5 minutes of cooking, remove the foil and sprinkle the cheddar cheese onto the top. Return to the oven and bake until cheese is browned on top.

Source: adapted from AllRecipes