My mom traveled to the crazy garment district in New York for her work when I was a copyboy at the New York Times, five blocks north. I remember once she took me to lunch and ordered a Bull Shot. When I asked, she told me beef broth and vodka. Which sounded whack. But tasted nourishing on that winter day. Julia Moskin’s excellent piece in the Times on stock and broth made me think of that day. At last, stock/broth is being appreciated in its own right. (But it’s not a “trend beverage” as Moskin calls it—I guess she had to justify a story on one of the oldest, most fundamental preparations in the kitchen; “trend beverage,” Jesus. But I’ll take it, and thank you Julia!). Yes, it is delicious sipped from a mug! You can feel how Read On »
Posts Tagged: stock
I’ve posted this before and I’m posting it again earlier this year. Thanksgiving is two weeks from this Thursday so if you have time, make some fresh turkey stock now and freeze it, or make it up to five or six days before Thanksgiving. It may be the most critical element of the Thanksgiving meal—the basis for a great gravy, of course, but it can also moisten the dressing and be used to keep the quick-to-cool sliced breast hot and moist. To make the stock I roast drumsticks, wings, and necks. (I read in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden-brown roasted skin Read On »
Video: Watch Melissa Clark cut up a whole chicken which saves you money at the store and help you make stock, via NYT.
My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. It will thicken up, but you may want to give it another 20 minutes if it’s Read On »
It’s Thursday as I write this, a week before Thanksgiving. This year we’re driving to the Hudson Valley to celebrate with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few youngsters. Donna volunteered me for the gravy because, well, let’s face it, gravy is a no-brainer and will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. Today, I’ll be roasting drumsticks, wings, and necks. (I read on Wednesday in the Times that the venerable Jacques Pépin picks the meat off the neck of the turkey and adds it to the gravy. I might try that this year.) Roasting them will give your stock a nice flavor. All that golden brown Read On »