monavano Posted December 30, 2010 Share Posted December 30, 2010 The veal bones have arrived! I had real trouble finding them locally, so ordered online yesterday: MarxFoods: 30 lbs of veal bones for $114, which includes overnight shipping via FedEx. That works out to $3.80 per pound, which I think is a good price. Especially considering that these are from humanely-raised veal calves. Can you share your strategy for tackling the task of making all this stock? I'm intrigued (would never have thought to go to MarxFoods for the bones)! Link to comment Share on other sites More sharing options...
LauraB Posted December 30, 2010 Share Posted December 30, 2010 Can you share your strategy for tackling the task of making all this stock? I'm intrigued (would never have thought to go to MarxFoods for the bones)! I'm only using 4 lbs of bones at a time. The rest are in the freezer for later use. Link to comment Share on other sites More sharing options...
goodeats Posted January 4, 2011 Share Posted January 4, 2011 Well, this was really done at midnight last night, but I made some turkey stock and then used part of it in a roasted cauliflower-sunchoke soup. Delish! Thanks to Heinz for those beautiful sunchokes I picked up on Sunday. Link to comment Share on other sites More sharing options...
Pat Posted January 8, 2011 Share Posted January 8, 2011 Currently on the stove: Beef barley vegetable soup using the last of my beef stock. Link to comment Share on other sites More sharing options...
Go for Gin Posted January 9, 2011 Share Posted January 9, 2011 I have an All-Purpose Turkey Broth on the stove from Lidia's Family Table cookbook. It includes the meat from turkey wings, carrots, celery, onion, leek, garlic, plum tomato, parsley, black peppercorn, Ditalini pasta, salt and some parmigiano-reggiano rind we picked up from Marchone's in Wheaton. We also fried up some bacon and have olive oil & grated parmigiano-reggiano cheese to add when serving. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 11, 2011 Share Posted January 11, 2011 Yesterday I finally got around to making a poultry stock again from store-bought chicken (breast cut out for scaloppine) and turkey parts. Today: soup of beans, savoy cabbage and other winter vegetables. Waiting for snow. Link to comment Share on other sites More sharing options...
monavano Posted January 11, 2011 Share Posted January 11, 2011 ^^ Also simmering chicken stock. I'll be retrieving the (whole) chicken in a bit to strip the meat off, then throw the carcass back in for a bit. Along with the usual suspects of aromatics, I added a Star vegetable bouillon cube to make up for not having any fresh herbs on hand. Link to comment Share on other sites More sharing options...
LauraB Posted January 11, 2011 Share Posted January 11, 2011 I'm also simmering chicken stock right now. Made vegetable stock yesterday. Used up all of the chicken and veg stock I made at the end of December. I can't keep up! I'm following Molly Stevens's recipe from All About Braising, so I roasted the cut up chicken parts at 400o for 35 minutes before adding to the stockpot. Now I'm looking for ideas of what to do with all of that leftover cooked chicken. I don't want to feed it all to the cats. Don't think I want to make chicken salad in this weather. I've got a lot of homemade chicken noodle soup in the freezer already. What do you all do with your cooked chicken meat after making stock? Link to comment Share on other sites More sharing options...
Sthitch Posted January 11, 2011 Share Posted January 11, 2011 What do you all do with your cooked chicken meat after making stock? I cook mine until the bones fall apart, by which time the meat is quite devoid of anything approaching flavor (the presence of onions in the stock prevents me from feeding the chicken to my dogs so it goes into the trash with all of the other bits). Link to comment Share on other sites More sharing options...
monavano Posted January 11, 2011 Share Posted January 11, 2011 I cook mine until the bones fall apart, by which time the meat is quite devoid of anything approaching flavor (the presence of onions in the stock prevents me from feeding the chicken to my dogs so it goes into the trash with all of the other bits). That's why I've been following the lead of The Barefoot Contessa, and taking my chicken out after 90 min or so of slow simmer. That way, the meat's still intact and I can chunk it up. I usually wind up adding it back to the soup, making chicken salad sandwiches (reminds me of eating it as a kid) and sharing with the dogs. Although it isn't deeply-flavored, it doesn't go to waste (not like anything does with dogs!). Link to comment Share on other sites More sharing options...
zoramargolis Posted January 11, 2011 Share Posted January 11, 2011 What do you all do with your cooked chicken meat after making stock? chicken enchiladas. blend with sauteed onion and cooked potato and make croquettes. chicken curry with Patak's korma sauce, mushrooms and frozen peas. right now, I've got veal stock simmering; I stopped at the new Lebanese Butcher shop yesterday, around the corner from the old spot. and they had several beautiful veal breasts in the case--they called them shoulders. I chose a small one, had them take the meat off the bones in one piece, and then saw up the bones for my stock pot. The thin sheet of meat is going to get turned into a roulade with a stuffing of layered spinach and porcini/crimini mushroom duxelles. looks so pretty when the roulade is sliced. a woman who came in after me told me that when she heard my order she decided to do the same thing--and we consulted on the stuffing ingredients. everyone else in there had been ordering hamburger meat and chicken. the butcher thanked me profusely as I left the shop... Link to comment Share on other sites More sharing options...
stickmoon Posted January 11, 2011 Share Posted January 11, 2011 I've got a veggie stock simmering, something I started doing only after I read the "Creating Depth Of Flavor" thread...it really does add depth to soups, risotto, etc, and it's so much better than the cartons of veggie stock which look rather swampy. We're getting about 20 inches of snow up here in western Mass tomorrow and I'm planning to use the veggie stock in a lentil soup recipe from Gordon Hammersley's "Bistro Cooking at Home" cookbook. Link to comment Share on other sites More sharing options...
DanielK Posted January 11, 2011 Share Posted January 11, 2011 Turkey and white bean chili. Link to comment Share on other sites More sharing options...
LauraB Posted January 12, 2011 Share Posted January 12, 2011 the presence of onions in the stock prevents me from feeding the chicken to my dogs so it goes into the trash with all of the other bits Are the onions harmful to dogs? Or, do they just not care for the taste? I don't currently have dogs, only cats; we have had dogs in the past and hope that we will have dogs in the not-too-distant-future. Link to comment Share on other sites More sharing options...
Sthitch Posted January 12, 2011 Share Posted January 12, 2011 Are the onions harmful to dogs? Or, do they just not care for the taste? I don't currently have dogs, only cats; we have had dogs in the past and hope that we will have dogs in the not-too-distant-future. They are harmful, they contain sulfer compounds that can destroy red blood cells in both dogs and cats. Link to comment Share on other sites More sharing options...
thistle Posted January 13, 2011 Share Posted January 13, 2011 Did another oven braise in my La Chamba pot-chuck roast, leeks, potatoes, celery, carrots, mushrooms, garlic, just a bit of olive oil/butter, chicken broth/beer, s & p, fresh oregano/rosemary-smells heavenly. I think my taste buds are dulled, though-to my serving, I have to add a bit of hot sauce to kick it up... Link to comment Share on other sites More sharing options...
zoramargolis Posted January 14, 2011 Share Posted January 14, 2011 Just removed a veal breast roulade from the pot of veal stock in which it poached. I stuffed it with layers of crimini-shiitake- porcini duxelles, spinach and herbs, and roasted red pepper strips. I'm chilling it overnight so I can get nice thin slices tomorrow. Now I'm reducing the stock to replenish my supply of glace de viande packets in the freezer. Link to comment Share on other sites More sharing options...
goodeats Posted January 19, 2011 Share Posted January 19, 2011 Pork and daikon soup. From that, it branched to shitake mushroom, daikon and tofu soup, using some of the same pork bone stock used in pork and daikon soup. Also simmering is a pork belly-mushroom gravy dish (what is 香菇肉燥 in English?) to go over rice. Really have to shake this whatever I have! Link to comment Share on other sites More sharing options...
Anna Blume Posted January 19, 2011 Share Posted January 19, 2011 Also simmering is a pork belly-mushroom gravy dish (what is 香菇肉燥 in English?) to go over rice. Yummo? Link to comment Share on other sites More sharing options...
zoramargolis Posted January 19, 2011 Share Posted January 19, 2011 Tuscan white bean soup--cannelini beans cooked yesterday with fennel seed and aromatics in homemade chixtock. Pureed today and getting a final simmer. Link to comment Share on other sites More sharing options...
monavano Posted January 25, 2011 Share Posted January 25, 2011 Well, it was simmering over the weekend... beef stock. I used Keller's recipe that called for browning the bones in the oven (I had to turn on fans and open windows for the smoke!) then simmering for 5 hours before adding roasted aromatics and herbs. I got 4 quarts of golden brown, slightly to moderately gelatinous stock from 5 lbs of bones* after skimming off the firmed-up fat on top. *bones from The Lebanese Butcher for $1 per pound. Link to comment Share on other sites More sharing options...
LauraB Posted January 25, 2011 Share Posted January 25, 2011 I made both beef and chicken stock over the weekend as well. Followed Molly Stevens's directions in 'All About Braising.' So, basically spent much of the weekend in my kitchen. The beef stock calls for painting the bones with tomato paste, then roasting, before adding to the stock pot. The chicken stock calls for removing the skin and roasting the pieces for 35 mins before adding to the stock pot. As usual, I'm really happy with the results. My freezer over-floweth. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 26, 2011 Share Posted January 26, 2011 Curried red lentil soup w coconut milk Cobbled together from several online recipes, including: this from 101 Cookbooks and this. Link to comment Share on other sites More sharing options...
qwertyy Posted January 28, 2011 Share Posted January 28, 2011 As I lay incapacitated by day two of monster cold, I am NOT simmering the tom yum mix I brought back from Chiang Mai. It's a big, beautiful bag of dried chilis, ginger, lemongrass, herbs, and spices that I know in my heart of hearts will make a soup that will make me feel better. But aside from this here bag of baby carrots, I have no veggies (or tofu or meat) to add to the broth once it's done. And that would just be a waste of what promises to be some yummy tom yum. Then again, I'm heading back to Thailand in a month and could get some more. Worth the waste? Sniff. Link to comment Share on other sites More sharing options...
Pat Posted January 28, 2011 Share Posted January 28, 2011 As I lay incapacitated by day two of monster cold, I am NOT simmering the tom yum mix I brought back from Chiang Mai. It's a big, beautiful bag of dried chilis, ginger, lemongrass, herbs, and spices that I know in my heart of hearts will make a soup that will make me feel better. But aside from this here bag of baby carrots, I have no veggies (or tofu or meat) to add to the broth once it's done. And that would just be a waste of what promises to be some yummy tom yum. Then again, I'm heading back to Thailand in a month and could get some more. Worth the waste? Sniff. At this point, most of what you can taste is the heat and spices anyway. Go with carrots and any other thing you've got that could remotely go into the soup. Get more mix when you go back. Link to comment Share on other sites More sharing options...
monavano Posted January 28, 2011 Share Posted January 28, 2011 As I lay incapacitated by day two of monster cold, I am NOT simmering the tom yum mix I brought back from Chiang Mai. It's a big, beautiful bag of dried chilis, ginger, lemongrass, herbs, and spices that I know in my heart of hearts will make a soup that will make me feel better. But aside from this here bag of baby carrots, I have no veggies (or tofu or meat) to add to the broth once it's done. And that would just be a waste of what promises to be some yummy tom yum. Then again, I'm heading back to Thailand in a month and could get some more. Worth the waste? Sniff. Feel better. Tom Yum and Hot and Sour soup are the best remedies for what ails you. I make a pot of a bastardized TY/wonton/egg drop soup with chicken stock, sliced mushrooms, lemongrass paste, ginger, tamari, cilantro, lime and egg drop. If I have some mini-wontons, they go in too. Link to comment Share on other sites More sharing options...
Pat Posted January 28, 2011 Share Posted January 28, 2011 Vegetable stock Link to comment Share on other sites More sharing options...
goldenticket Posted January 30, 2011 Share Posted January 30, 2011 Moroccan Beef Meetball Tagine - and I can't wait for dinner! Using a mix of ground beef and pork, but will definitely use lamb next time around (and there will definitely next time). Link to comment Share on other sites More sharing options...
hillvalley Posted January 30, 2011 Share Posted January 30, 2011 Chili verde with pork. Smells damn good in here, which is a good thing because I'll be eating it for days. Link to comment Share on other sites More sharing options...
marketfan Posted January 30, 2011 Share Posted January 30, 2011 Brisket with sliced onions and carrots, roasted tomatoes from the freezer and chopped tomatillos--- seasoned with chiles, garlic, Mexican oregano and fennel seed. Link to comment Share on other sites More sharing options...
weezy Posted January 30, 2011 Share Posted January 30, 2011 wine braised beef short ribs served with garlic mashed potatoes. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 1, 2011 Share Posted February 1, 2011 cabbage borscht with a hunk of beef shank with a marrow bone. I make it at least once every winter, a tribute to my russki roots. it's already tasting really good, but I'll finish it with some citric acid and some honey, to make it more sweet/sour. it would be better if we had some rye bread with caraway seeds to have with it, but I didn't get up to Breads Unlimited today to buy some. they have the best rye bread I've found in the area--our favorite is the corn rye, so called because it has coarse cornmeal on the bottom. we liked the "Brooklyn rye" less. not sure what's different beside the shape, but J thought it tasted "sweeter." I'm also poaching some bosc pears in spiced syrup with some slices of meyer lemon and blood orange, for dessert. Link to comment Share on other sites More sharing options...
Pat Posted February 2, 2011 Share Posted February 2, 2011 Chicken stock. Oh, it smells good... I picked up 3 packages of necks and backs (roughly 4 1/2 lbs.) at Whole Foods earlier this week and they are simmering away with carrots, celery (with leaves), onion, kale stems, bay leaves, and peppercorns. I make stock with roasted carcasses sometimes, but the depth of flavor using the necks and backs is always better. Link to comment Share on other sites More sharing options...
JPW Posted February 2, 2011 Share Posted February 2, 2011 last night was butternut squash soup. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 11, 2011 Share Posted February 11, 2011 Italian-American food: Meatballs in modification of Marcella's tomato-butter sauce to serve over spaghetti. Meatballs also plant-based: roasted a largish "Chinese" eggplant, halved w slivers of garlics poked into pierced flesh. When mashed, combined w contents of a Butifarra sausage, egg, whole-wheat bread crumbs, pecorino, garlic paste, parsley and a few seasonings. Link to comment Share on other sites More sharing options...
StorageLady Posted February 12, 2011 Share Posted February 12, 2011 16 pounds of thighs, legs and breasts in a vat of Coq Au Vin. Smells A-MAY-Zing! Link to comment Share on other sites More sharing options...
Soup Posted February 13, 2011 Share Posted February 13, 2011 chicken stock going right now in a slow cooker. It will be done in the morning and destined for Jambalaya tomorrow night. Also just finished Napa cabbage Miso Soup. It is a great vegitarian soup. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 26, 2011 Share Posted February 26, 2011 in the oven--pork and green chile posole. the house smells just right. Link to comment Share on other sites More sharing options...
monavano Posted March 5, 2011 Share Posted March 5, 2011 EF goat leg for carnitas. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 5, 2011 Share Posted March 5, 2011 EF goat leg for carnitas. traditionally, pork shoulder is used for carnitas and goat is made into barbacoa de cabrito. whatever you call it, I'm sure it will be delicious. Link to comment Share on other sites More sharing options...
LauraB Posted March 5, 2011 Share Posted March 5, 2011 Beef and barley soup with lots of vegetables -- using my homemade beef stock -- the house smells delicious right now! Link to comment Share on other sites More sharing options...
monavano Posted March 5, 2011 Share Posted March 5, 2011 traditionally, pork shoulder is used for carnitas and goat is made into barbacoa de cabrito. whatever you call it, I'm sure it will be delicious. I somehow remember reading about goat carnitas on DR (as a suggestion) and just got it into my head that I was going to try this. At any rate, I seared and braised it very low (200F) for a few hours while we went to the St. Patty's parade in Old Town. It's fork tender and seems juicy, so I'm holding it warm for a while until we eat. Now, to look up barbacoa de cabrito for the next time! I know I can count on Z. for a teaching moment Link to comment Share on other sites More sharing options...
Pat Posted March 5, 2011 Share Posted March 5, 2011 I've got some braciole braising in the oven right now. I've wanted to try making it for quite some time and finally got to it, with a 2009 vintage flank steak I pulled out of the freezer a couple of days ago. I looked at a bunch of recipes but am, more or less, making the one from Giada de Laurentiis's Everyday Italian cookbook. The steak was the right weight and everything . Link to comment Share on other sites More sharing options...
anhdeluxe Posted March 7, 2011 Share Posted March 7, 2011 Potato leek soup. It's a dreary-grey day and soup is hitting the spot. Plus I get to use my immersion blender! Link to comment Share on other sites More sharing options...
zoramargolis Posted March 20, 2011 Share Posted March 20, 2011 baked beans. my original plan was red beans and rice, but I didn't have any cajun sausage. I was going to "make douille" with Jamie Stachowski's linguiça and some extra cayenne pepper. but J's long face when he heard my plan was enough to cause me to change directions. he wanted baked beans and was willing to accept a version made with red kidney beans, which I had already blanched and soaked. I cooked them until just tender with bay leaf, thyme, celery leaf and parsley. now they've been in the oven for an hour with onion sauteed with bacon, brunoised linguiça, brown mustard, ketchup, molasses, maple syrup, cider vinegar, bourbon, and a leek-wrapped bouquet garnie. another hour to go. I'd better not hear any complaints... Link to comment Share on other sites More sharing options...
Chocolatechipkt Posted March 22, 2011 Share Posted March 22, 2011 Chicken thighs braised in Guinness. I marinated the chicken (about 2 lbs boneless skinless thighs) in 2 c of Guinness with a couple smashed cloves of garlic for an hour or so. Then, I browned the chicken in two batches in olive oil, removed that from the pan, and let about 1 c of sliced shallots cook down a bit. Then I added the Guinness marinade (minus the garlic, but you could leave it in) and scraped up any bits from the bottom of the pan. To that I added about a cup of sliced carrots and maybe a cup or so of chicken stock and a big teaspoon of thyme and salt and pepper. Add the chicken back in. Let this all come to a boil, and then simmer for an hour or more, til the liquid has reduced some and the chicken is super tender and flavorful. Adjust for seasoning, and serve on top of creamy polenta. The house smells SO good right now -- and this tastes delicious. Link to comment Share on other sites More sharing options...
Rieux Posted March 23, 2011 Share Posted March 23, 2011 This recipe for Jamaican Oxtail Stew from the NYT http://www.nytimes.com/2011/02/06/magazine/06Food-t-001.html My father made it and thought it was so good he photocopied and mailed the recipe to me. I cooked up a batch over the weekend (using beef shank since there were no oxtails at WF) and made the coconut rice recipe in the article as a side. Both were fantastic, although next time I might substitute regular stew meat for the shank which was gristly after a couple of hours of cooking. The smells and flavor were fantastic and I highly recommend this to anyone. Final note -- beware if using a nicely seasoned lodge cast iron dutch oven like I was. The high heat caramelization of the sugar basically bonded with the patina and I have had to scour off my hard-won cast iron seasoning to clean it Link to comment Share on other sites More sharing options...
zoramargolis Posted March 23, 2011 Share Posted March 23, 2011 .Final note -- beware if using a nicely seasoned lodge cast iron dutch oven like I was. The high heat caramelization of the sugar basically bonded with the patina and I have had to scour off my hard-won cast iron seasoning to clean it Next time it happens, boil some water with baking soda in the pot and then let it soak for a while. Most of the burnt stuff, even sugar, will come off without a lot of hard scouring. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 27, 2011 Share Posted March 27, 2011 eco-friendly Italian sausage bolognese Link to comment Share on other sites More sharing options...
Pool Boy Posted March 28, 2011 Share Posted March 28, 2011 goulash Link to comment Share on other sites More sharing options...
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