Friday, June 29, 2012
Wednesday, June 27, 2012
Nora Ephron gave us some of the lovliest, most quotable films. I cannot count the times I've enjoyed When Harry Met Sally or Julie & Julia. But more than that, Nora Ephron was a foodie and according to this gem, a kindred spirit...
“I don't think any day is worth living without thinking about what you're going to eat next at all times.”
― Nora Ephron
Cheers Ms. Ephron.
Monday, June 25, 2012
Garnish with chopped cilantro. Devour!
Friday, June 22, 2012
Uncanned Creamy Tomato Soup
1 medium onion, roughly chopped
2-3 garlic cloves, smashed
1 tablespoon butter
pinch of crushed red pepper
one quart of chicken broth
28 ounce can of crushed tomatoes (if you can get Pastene Kitchen Ready, do!)
salt and pepper, to taste
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
8 ounces of cream, half and half or Greek yogurt
Wednesday, June 20, 2012
"Good broth will resurrect the dead," says a South American proverb. Said Escoffier: "Indeed, stock is everything in cooking. Without it, nothing can be done."
Really great chefs and home cooks are lost without long simmered broth. It is absolutely crucial for adding deep, rich flavor to soups, stews, sauces, gravies, reductions and for cooking flavorful grains and beans. And how very healthy bone broth is makes it the essential nutritious and delicious food.
The health benefits of are many and varied, I'm starting to know learn some first hand. Good quality bones are loaded with minerals and gelatin and other crucial nutrients. With the addition of an acid like vinegar to the stock pot these nutrients will leach out of the bones and into the broth. We consume the broth and all of these lovely, health-giving goodies are readily absorbed by our bodies.
Broth will boost the immune system.
Broth will heal digestive and intestinal damage so that the body can absorb more nutrients from food.
Broth contains calcium, magnesium, phosphorus and other trace minerals which are vital for bone health (between all the broth I'm consuming and the trace mineral supplement I've adde,d my once thin, peeling nails are like rocks and growning like weeds, I can just imagine what it's doing for my bones.)
The gelatin content in broth supports joint health, broth is a natural source of glucosamine and condroitin.
The collagen and elastin go to work on our connective tissue as well as do wonderful things to our skin. Cosmetic companies have made billions selling collagen elastin skin creams to those of us who want firm beautiful skin. Save your money, drink some broth! I've even read that broth consumption can help reduce the appearance of cellulite. This I can't confirm, but broth has done some beautiful things for my skin.
Additional information can be found in this informative post from Traditional Foods.
So, how much broth? I aim to drink two large coffee mugs per day in addition to getting into the meals we eat. I'll follow up this post with some of my recipes that incorporate bone broth.
The easiest way of having this nutritious and delicious elixir on hand is Jenny's perpetual soup method found on her Nourished Kitchen blog. You just need a slow cooker.
Plop in the best quality chicken you can afford (four pounds is a manageable size.) Add some vegetable scraps or a couple of carrots, a couple of celery ribs, one onion. Toss in a teaspoon of salt, a handful of peppercorns, cover with filtered water and pour in a couple tablespoons vinegar. Put the lid on and set it to high.
Don't forget the parsley!
After about four hours, pull the chicken out. (You'll know the chicken is done when the joints wiggle really easily and the juices run clear. Don't make the mistake of cooking the chicken too long. My first time with this method, I cooked the chicken for 24 hours on low and the meat was dry and mushy and not delicious.)
When the chicken is cool enough to handle, harvest all that juicy, flavorful meat. Put the bones back in the pot, adding more water if needed. Set the pot to low and in 20 hours the broth is ready to drink and cook with. The trick is, each time you take some broth from the pot, you add back the same amount of water and additional seasoning if needed. I do this for the next six days.
Any broth left over goes into mason jars. Then I start again with a fresh chicken.
Chicken bones turn to dust in my fingers!
Tuesday, June 19, 2012
Kennesaw farmer's market. I will miss this when we move. The vendors are all so nice and the produce is always fresh and delicious. Speaking of vendors...
Sunday, June 17, 2012
I had a snack at 3pm.
We were angry hungry by this point and happy to see this arrive.
I ordered the prime rib dip.
Our main courses were not good and not hot, the plates were cleared away mostly uneaten.
We liked the dessert menu so we ordered.
Saturday, June 16, 2012
Bucha and broth started the morning then I had breakfast at around 9am.
Friday, June 15, 2012
This has been one of those truly pleasant days. We're sitting on the deck this evening, our bellies full of delicious food enjoying the balmy breeze.
Another good eating day, no grain yesterday and today and most of tomorrow, too, because tomorrow is date night. We rarely dine at restaurants when we're not on vacation, in fact the last time we did was in St. Augustine in March. I want to be excited about dining out, and there is just not that many places to get excited about around here. I'm a total food snob and not a fan of chain restaurants. But new place opened up in Woodstock that has a very promising menu (the drinks and dessert menu made me swoon!) I'll share more details and hopefully some good reviews and food porn over the weekend.
I started my day with some home brewed ginger kombucha...
Kona coffee in my Jamie Oliver mug.
2pm more broth. It's totally not weird to drink hot broth out of a mug in Georgia in June. Not when it is so good for the skin, bones and immune system!
35 minutes on the grill set at about 400 with a nice smoke going. It smelled amazing!
Keep sharing what you're eating in the comments, I love to read about it!