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Asian Chicken Stock

7 Sep

A basic chicken stock from the remainder of a roasted chicken…. but with lemongrass stalks and some ginger added in for a bit of Asian seasoning.  


So easy… how did I not know this?

27 Feb

Everywhere I’ve looked lately, I’ve seen pictures of peanut butter crazed bloggers.  Swearing up and down that it *is* that easy to make peanut butter.  But, I’ve never believed them.  I’ve scoffed at them.  Laughed.  Because, really.  If it were that easy, why wouldn’t everyone be doing it?  Why would it be so common to buy it in the store?  

Of course, giving them the benefit of the doubt, and even if it were that easy, I was sure that it tasted horrible.  Absolutely dreadful.  Gross.  Bland.  Slimy.  You get the picture, right?

Eventually, of course, the curiosity overcame me.  The pictures of tempting peanut butter overcame my doubt.  I had to try it.  

 

Homemade, Creamy Peanut Butter

Homemade, Creamy Peanut Butter

And it was delicious.  And easy.  And oh so much better than store-bought.  My life has changed for the better.

Creamy Peanut Butter

  • 1 cup peanuts
  • 1 tablespoon of peanut oil or vegetable oil
  • salt, to taste
  • sugar, to taste

Place 1/4 cup of peanuts in blender.  Blend for a minute or two, until finely chopped and beginning to cream.  Drizzle in the oil, and blend again until liquid and runny.  Begin adding the remainder of the peanuts, and blend until almost, but not quite, the desired consistency.  Personally, I love love love very creamy peanut butter, so I blended mine very thoroughly.  If you want it more chunky, just blend it for a shorter period of time.  At the end, season to taste, and then blend for another quick second to add the seasonings and to finish off the peanut butter to your desired finish!  Remove peanut butter from blender, and store in the refrigerator.

Let’s start from the very beginning…

20 Feb

Chicken Stock

 It’s funny.  Here I have been.  Meaning, and wanting, to start a blog for ages.  But, I’ve held back.  Put it off.  Procrastinated.  Came up with fifty billion and three other things to do with my time.   All because I was nervous.  

Then, I realized something.  That writing a blog is kind of like making this chicken stock.  Whatever you put in it, it’s going to turn out fine.  A little more carrots?  Great.  Or, in this case, barely any?  Fine.  Add a few broccoli stalks.  No onions?  Okay.  Add a shallot and some garlic.  A smorgasbord that somehow, at the end of the day, is delicious.  Same as a blog.  It can be anything and everything.  A little bit of this, a little bit of that.  And, no matter what, it’s going to turn out.  Because you can’t really mess up writing about whatever you want, right?  In the end, it’s about you.  And what you are is special to you, if not a single other person.  And that’s okay.

 Chicken Stock, a la Me

  • chicken carcass
  • random chicken wings
  • carrot tops and peelings
  • a few celery stalks
  • 2-3 garlic cloves, unpeeled
  • shallot, unpeeled
  • broccoli stalk
  • cauliflower stalk
  • bay leaf
  • a few peppercorns

Combine ingredients in a large pot, and cover with water.  Bring to a boiling, and then lower the temperature.  Simmer for at least 2 hours.  Once finished, strain into a bowl and let chill in the refrigerator.  once the fat solidifies on the top, remove it and toss it out.  Either store in the refrigerator and use within a few days, or freeze and save for later.