A beautiful soup that has rare appearances at some restaurants.  Where did it’s popularity go?  Learn about this clarified broth and how to make it, via The Atlantic.

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Acorns are all around us.  Use your foraging skills and make some acorn flour, but learn how to remove the bitter tannins found in the nut, via The Atlantic.

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I had mine in the oven Thanksgiving night, but for those of you who still have some bones, cover them with water and put them in a low oven for eight hours or over night. Later, add some onions and carrot, bay leaf and tomato paste. Reposting this repost from last year. Works great with chicken carcass as well. Or any roasted bones for that matter! Illustration by Pierre Lamielle (first published 11/29/09) At a reader’s request I’m reposting on how to make perfect stock, by slow cooking it in the oven.  It’s a very low-maintenance, easy way to make stock—just stick it in a low oven and forget about it. I’d meant to post on Friday but the weekend has gotten away from me, and now most people have either discarded their carcass (sadly) Read On »

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If you’re making Thanksgiving dinner next Thursday and want delicious turkey gravy, make a small batch of easy turkey stock this weekend.  If you have delicious stock on hand, gravy is just a little roux away.  We’ll have ten at the table this year and I’m making a batch of stock this weekend from the above legs and wings. It’s simple: Roast them till they’re good enough to eat, then try to eat as little as possible before you put them in a pot and bring the water to a simmer.  As soon as it’s at a simmer, put the pot in a 200 degree oven for 8 hours or so (the longer the better—because of some timing issues mine went 16, so I added a little more water).  Then, add sliced onion, chopped carrot, Read On »

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Sweet potato chips beat potato chips by a mile.  I hadn’t cooked these in years, which is a real shame—so many missed opportunities for pleasure! Sweet potato chips are dense, flavorful, nutritious, and compulsively eatable. They all but jump into your hand without your being aware of it. I mean look at them.  Are they not a picture of fall’s beauty? They were to Donna, who, spotting them as I cut up the roasted chicken they accompanied and got off this quick hip shot before they cooled. So good, so easy. How to cook sweet potato chips (points of deep-fried root vegetable finesse): 1 pound/500 grams (or more) sweet potatoes, well-scrubbed and sliced a little under 1/8th of an inch, thin as a large coin. 1 quart/liter canola oil fine sea salt Use a big Read On »

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