For the Love of Cooking
If you love to cook, you probably have drawers and cabinets full of tools you do not use. Here are some of my most valuable tools. Click on the photo if you want to purchase. I will create a whole section on Sous Vide. It …
I have been collecting cookbooks for over 35 years. Here are some of my favorites and click on the picture to purchase them. The New York Time Cookbook is the most comprehensive and time tested set of recipes. It is the first book in my …
Years ago, my wife bought a 40 quart stock pot with a spigot from Williams Sonoma for $20. This was a great deal and now goes for over $500. She bought it because of her love of my Chicken Stock. I have promised for years to document this recipe and today is the day!
10 lbs chicken drumsticks
2 leeks split lengthwise and cleaned thoroughly
1 large parsnip
1 large turnip
3 lbs carrots
8 stalks of celery
1 whole head of garlic
1/2 bunch of flat leaf parsley
1 package of fresh poultry herbs (sage, rosemary, thyme)
3 large bay leaves
2 Tbsp whole black pepper corns
1 stick of butter
Enough water to fill pot
I want a clean stock and since I have a stock pot with a spigot, I layer the ingredients in the following order:
Leeks
Parsnip, Carrots, Turnip
Celery
Herbs and Parsley
Chicken and Peppercorns
Butter and Head of Garlic
Cover and cook on medium heat for 3 hours after it comes to a simmer.
Let cool for 1 hour and then either drain with a spigot or carefully remove all of the ingredients and discard. Strain broth through screened colander. Let the stock cool in the refrigerator so that the fat solidifies on top. This will make removing the fat easy.
I never know what to do with left over roast beef. Most of us do not have a professional meat slicer at home, so the best we can do is hack at it. I found a solution! I love corned beef hash, but we only …
Ingredients KUNG PAO SAUCE 1/2 cup chicken stock 2 tablespoons cornstarch 3/4 cup soy sauce 1/2 cup dry sherry 3 tablespoons red chili paste with garlic (Chili Garlic Sauce) 1/4 cup sugar 2 tablespoons red wine vinegar 2 teaspoons toasted sesame oil EGG WHITE-CORNSTARCH MIXTURE …
Ingredients
1 (2 lb) bag of frozen shredded hash browns, thawed
1/2 cup butter, melted
1/2 cup chopped onion
1 can of cream of chicken soup
16 oz. sour cream
2 cups shredded cheddar cheese
TOPPING
2 cups crushed corn flakes
1/4 cup butter, melted Paprika to taste
Instructions
In a mixing bowl, stir together the first 7 ingredients; pour into a greased 9×13 baking dish.
Combine corn flakes and butter, sprinkle over potatoes.
Bake at 350F for 1 hour.
Ingredients SALAD 1 head Napa cabbage – chopped fine 1 bunch green onions- chopped TOPPING 2 pkg Ramen noodles -crushed 1/2 cup slivered almonds 1/4 cup sesame seeds 1/2 cup butter DRESSING 1/2 cup olive oil 1/2 cup sugar 1/4 cup cider vinegar 2 Tablespoons …
Prep Time: 30 Min Cook Time: 30 Min Total Time: 1 Hr Serves 4 Ingredients 4 boneless, skinless chicken breasts halves Quarter cup olive oil 2 Tbs. ice cold butter 4 cloves of garlic, crushed 4 scallions, chopped Juice from 1 lemon Half cup of …