Homemade Stock

When cooking, anything homemade is usually better.  While I can, and have, cooked with canned chicken broth and/or stock, I now prefer to use homemade chicken stock.  It allows you to control sodium content as well as not pay for excess water.  It was recently suggested in one of my cooking classes that the use of canned chicken broth is perfectly fine, but buying twice what you need and reducing it by half makes it better.  This will, unfortunately increase sodium as well (even if you purchase low sodium broth).  The instructions below are for a clear chicken stock.  Beef stock could also be made, I just don't use enough of it to make my own and I rely on canned.   The reduction step at the end is not necessary, it just allows for easier storage because it takes up less space.

INTRODUCING:  MIREPOIX

Mirepoix is a combination of onions, carrots and celery used as a base.  If you need 1 lb of mirepoix, you would need 1/2 lb onion and 1/4 lb each of carrots and celery. Cut the onion in half, then cut each half in quarters.  Rinse the carrots and celery and cut into 1 inch pieces - stems and all. 

In a large stock pot, heat a neutral oil or duck fat.  Add the mirepoix and sweat until the vegetables are soft.  You just want to sweat to soften them, you do not want to saute to brown them.

Once the vegetables are soft (about 10 minutes), add 6 quarts water and 8 lbs chicken parts.  I do mean parts.  Try and get chicken backs, gizzards, wings - things that you can break the bones and expose the marrow.

Bring this to a simmer and simmer for 4 to 4.5 hours - DO NOT BOIL.  Run through a strainer into another pot.  Put this pot over low heat and SIMMER until reduced to 8 cups.  Pour into a bowl that holds at least 16 cups.

At this point, I DO NOT throw away the chicken/vegetable mixture - I put it back in the pot and add another six quarts water and simmer for 4 to 4.5 hours - there is still a lot of flavor there.  When done, run through a strainer into the second cooking pot and reduce to 8 cups.  Mix this batch with the first batch.  Stir thoroughly. 
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At this point, I put it in measure 1 cup volume into 1 cup freezer safe containers.  Once cooled enough to go into the refrigerator, I cool overnight.  I then freeze.  Each 1 cup container can be reconstituted to 4 cups stock. 

Track Your Steps!

I recently have opted to stop using a smart phone.  With that decision, I needed another way to track my mileage.  I found the Omron Family of pedometers.  The model I selected, HJ-720ITC, allows for PC connectivity in addition to its 7 day memory.  This allows me to save the data to my PC and track the mileage that I am putting on my shoes.  If you do not need PC connectivity, then the HJ-113 would be for you.  No matter what you choose, one of my favorite features is that they are quiet.  Other pedometers I have used in the past clicked while i walked.  When you are waking 5, 6, 13 miles, clicking can get old.  These are silent, accurate operation.  One note, if you only walk a few steps (ie, sink to stove) they may not register.  This is a 'smart' pedometer - if you don't take about 10 steps, it won't necessarily record them.  No matter what you use, just get out there and get moving...

Firewire - It's not just for computers any more

 During a recent cooking class, I was introduced to Firewire.  Silly me, I thought it was used for computers.  This Firewire is a flexible wire used for making kebabs.  It works very well, cleans up easily and you don't have to worry about soaking it before use.  ***Update***  The manufacturer notified me that these are made so you can let the loop and/or spike end hang off the grill for ease of turning - the ends don't get hot.  So go get some (I purchased mine at The Kitchen Shoppe in Carlisle) and get grilling - try these kebabs.

  1 Lb Chicken Breast                                       1 Bottle KC Masterpiece Caribbean

  1 Fresh Pineapple                                                Jerk Marinade

  2 Medium Green Pepper                                                         

Cut chicken into 1 1/2 inch cubes, put into a lidded container and cover with marinade (about 1/4 bottle).  Marinade for at least 30 minutes.  Meanwhile, cut pineapple and peppers into cubes.

When ready to grill, turn on the grill.  While heating, string the kebabs - 1 piece pepper, 1 piece chicken (against the grain of the meat), 1 piece pineapple - repeat until all chicken is used.  When the grill is 350 degrees, place kebabs on grill and cook for 16 minutes, turning once halfway through.

Shrimp and Spring Pea Risotto

If you like lemon, you can increase the lemon zest to 1 tsp.  

  3/4 Lb Medium Shrimp In Shell                                               1/2 Tsp Lemon Zest, finely chopped

  5 Cups Water                                                                        1/2 Tsp black pepper

  1/2 Tsp Salt                                                                           3 Tbl Butter

  5 Oz Hull Peas, hulled                                                            9 Ounce Arborio Rice

  1 Medium Spring Onion, green and white parts, minced            3/4 Cup Dry White Wine

                                                                                                 

Peel shrimp, keeping the shells, and put the shrimp in the refrigerator.  Put the shells in a lidded pot with the water, simmer.

Steam the peas until about half cooded.  Add the salt, pepper, and lemon zest.  Set aside.

Sautee the shrimp until just cooked, set aside.

Cook onion in butter in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.

Strain broth through a sieve and return to the pot, keeping just below a simmer.

Add rice to the butter/onion mixture and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are cooked through, about two minutes. Serve  risotto immediately.

Cooking Classes

If you like to cook, like to eat or just like learning, then classes at The Kitchen Shoppe in Carlisle are for you.  From lunch and learn to partial hands on classes, they have a variety of participation options.  That, combined with varied food types (Pirogi, Dim Sum, Candy, Sweet and Savory, etc) offers endless options.  It doesn't matter if you are a beginning cook - just take the class "Help, my apartment has a kitchen" or any other class they offer.

When you take a class, you get 10% off any regularly priced items you purchase that day.  They have a nice selection of kitchen tools as well as food items.  Check it out - you will be happy you did.

Must Have Cooking Tool - can help with weight loss, too!

Every kitchen should have a kitchen scale.  My personal scale is a Cuisinart Perfect Weight Digital Kitchen Scale, KML - 10.  Originally, I purchased it to help me in my quest for weight loss.  30 grams per serving?  2 ounces per serving?  I had no idea what they were.  Now I find that I use it not only to track portions, I also find that recipes with weights - especially in grams - are easier to work with.  If you have everyone in your home measure a cup of flour, you will get all different weights.  Remember Home Ec?  If your teachers were like mine, you were to pack the cup and level it off with a knife.  Talk to a pastry chef today and they will tell you that you get too much flour that way.

So invest in a good scale, it will find it's way to everyday use.

Strawberry Rhubarb Bars

Feel free to use all strawberries or all rhubarb for this.  When preparing rhubarb, be sure all leaf is removed - it is poisonus.

  Streusel                                                                                   

  6 Tbl Unsalted Butter, Melted                                   2 Tablespoon Light Brown Sugar

  1 Cup All Purpose Flour                                           2 Cups All Purpose Flour

  1/2 Cup Light Brown Sugar, Packed                          1 Tsp Baking Powder

  1/4 Tsp Salt                                                             1/2 Tsp Salt

  1/4 Cup Almonds, Chopped                                      1 Cup Unsalted Butter, room temp

  Cake                                                                       2 Cup Confectioners Sugar

  1/2 Lb rhubarb, cut into 1/2-inch pieces                     4 Large Eggs

  1/2 Lb Strawberries, cut into pieces                           1 Tsp Vanilla

                                                                                                 

Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment and butter and flour the parchment.

Make streusel: Whisk together butter, brown sugar, salt and almonds. Add flour and mix with a fork until large crumbs form.   Refrigerate until ready to use.

Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour - set aside.  In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with fruit and top with streusel.  Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 24 bars.