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Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

Instant Pot Roasted Garlic

 

4-6 large Garlic Bulbs

½-1 T. EVOO per bulb, for drizzling

 

Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.  Place the trivet in the Instant Pot, pour in 1 C. of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.  Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.  Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job). You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

Roasted Fresh Sunflower Seeds

 

1 C. in-shell sunflower seeds, harvested and raw

2 ½ T. kosher salt

1 quart of water

 

Preheat the oven to 450°. Harvest sunflowers when the flower head is drooping and the petals around the center are dried. Note — the best seeds come from larger varieties of sunflowers such, as Mammoth Sunflowers. Use your thumb to rub the sunflower seeds out into a collection bowl. Place seeds, salt and water into a medium saucepan and bring to a boil. Reduce to a simmer for 15 minutes, then drain the water. Spread seeds onto a sheet pan in a single layer and roast for 20 to 30 minutes (check often and stir so they do not char). When dry and roasted to your satisfaction, remove from the oven and enjoy!

Culinary Uses for Flowers

Culinary Uses for Flowers

Name Flavor and Use
Apple Blossoms Apple blossoms have a light, floral flavor with both sweet and sour undertones, just like apples! They can be candied like rose petals or used to garnish fruit or citrus dishes.
Basil Basil is found on most spice racks. But it’s also a flowering plant and the flowers are edible. Thai basil is often harvested once it’s fully flowered. The whole flower is edible and carries the distinct savory flavor reminiscent of anise and mint with a touch of pepper.
Bee Balm Bee balm has pretty, round flowers. It tastes similar to oregano and sage together and it is most often included in savory dishes such as salads, vegetable dishes, and herbal butters. It can also be included in herbal tea recipes.
Borage Borage comes in a beautiful form, blue blooms in a star-like pattern. This shape gives it the nickname starflower. It taste sweet with a honey-like zest. It’s great as a garnish on drinks. It’s often an ingredient in desserts or treats.
Camellia Camellias have beautiful, delicate blooms and come in hundreds of species with thousands of hybrids. The flowers are edible while the leaves are a long-standing ingredient in teas.
Carnation Carrie Bradshaw is not a fan of receiving carnations, but the foodie in her might have enjoyed the spiciness their petals offer. They have a flavor that is almost peppery and similar to cloves.
Chamomile Chamomile is most commonly used in teas. Its subtle apple-ish flavor complements other flavors, like mint or citrus. While known in teas, it can also be used in desserts like custards. The petals can also be used in candied form or as dessert ornament.
Cherry Blossom Called sakura in Japan, cherry blossoms have a long history of use in Japanese culture including edible blooms. The Japanese have pickled them in salt and used them as a confectionary.
Chives Chives are a well-known herb with a distinct and popular onion-like flavor. Common chives produce purple flowers and can be used in salads, as garnishes, or to add savory flavor to other dishes. Chinese chives have an even more pronounced garlic-like flavor.
Chrysanthemum Chrysanthemum has a taste that resembles chamomile. It can be used in teas and desserts. It’s also mixed into stir-fry recipes, chop suey, and other traditional Asian dishes.
Cilantro Also known as coriander, cilantro is a very common flowering herb. It has a unique flavor reminiscent of citrus and parsley. It’s used as a spice and as a garnish in many dishes.
Coltsfoot Coltsfoot has many edible uses. Toss it into a salad to brighten it up, use it to make an aromatic herbal tea, or mix the flowers with honey and use it as a natural cough remedy.
Cornflowers Their blooms don’t look like popcorn. These beautiful purplish-blue blossoms have an intriguing flavor profile. They mix a touch of sweetness with a clove-like spicy flavor. They are also a popular food dye with their beautiful bluish-purple color.
Cucumber Cucumber blooms can be used to add a little nutrition with flair to your salad. You can eat them raw or stir fry them. The flower is a pretty yellow color and has a cucumber-floral flavor.
Dahlia Known for their beauty, dahlia flowers are also edible. The celery-like tubers offer additional benefits. The tubers contain potassium, vitamin B, and riboflavin but the flowers make an attractive garnish or colorful addition to dishes. The flowers make a great edible adornment for cakes.
Daisy This colorful flower’s petals can be added to the recipe of any dish to offer a sweet perfume taste.
Dame’s Rocket Dame’s Rocket has eye-catching purple flowers that make an excellent addition for color to salads and other dishes. Their flavor is mild and rather bland so it’s best included as a complementary ingredient. It’s best consumed in small doses as it large amounts might cause nausea.
Dandelion Dandelions are considered a flowering herb. Commonly used in salads, they have a distinctly earthy and nutty flavor with hints of bitterness. Their flavor can balance other sweet ingredients in recipes.
Daylily Despite its name, the day lily is not a member of the family we think of as common lilies (lilium). It has attractive orange blooms and its flavor is grassy and similar to peas.
Dill Dill grows with small clusters of yellow flowers. It’s been cultivated for cooking and herbal use for thousands of years across Eurasia. The flowers are more pungent and flavorful than the leaves. Dill has been used in ayurvedic medicine, as an oil, and as a spice often coupled with fish.
Echinacea Echinacea has a pretty, usually purple, flower in the wild. Its petals have been used traditionally in teas and herbal remedies. It also goes by the name purple coneflower and is cultivated around the world for its herbal benefits.
Fennel All parts of the fennel plant are edible which includes the stalk, bulb, and fronds. Fennel is commonly used in cooking. Usually, recipes use the bulbs which have a celery-like texture and an almost licorice-like flavor.
Garden Pea The common garden pea’s well-known pods grow with white flowers. Pea flowers can be included in anything made with peas. The flowers also carry a grassy, herbal flavor. *Warning:* Do not confuse the common pea with sweet peas (lathyrus odoratus). Sweet peas are poisonous.
Gardenia Gardenia can be eaten raw, boiled, pickled, or preserved in honey. They can be used in tea like jasmine, with a similar flavor profile. They also have been used as a food dye for their yellow coloring.
Hibiscus Its flavor is tart and very cranberry-ish. It’s a tropical flower and its blossoms are bright and beautiful. It’s often used in teas but can play a role in desserts, as a candied treat, a dried garnish, and an ingredient in cakes.
Honeysuckle The flowers, unsurprisingly have a honey-like flavor. Honeysuckle nicely complements soups, salads, desserts, and drinks. *Warning*: ONLY eat the flowers. Do not eat the berries, which are poisonous. It also produces a pleasant aroma.
Hops Hops are famous for their role in brewing beer. They are also a flowering plant. They provide a bittering balance to the sweetness of the yeast in beer. Beer isn’t their only use, however. Custards and sauces often incorporate hops for stabilizing flavor profiles.
Lavender Lavender is in the mint family and has a sweet floral flavor. It’s also used in a wide range of recipes from gourmet entrees to dessert. It gives off a pleasant aroma which adds to its appeal for cooking.
Lilac Often used in salads, lilac carries a lemony sometimes slightly bitter flavor. It’s also a pungent flower. It can also be used in syrups, beverages, and even beer.
Mallow Malva includes over 25 varieties of beautiful flowers. But that floral elegance doesn’t translate into culinary bliss. Mallow has a mild, earthy flavor that is usually sauteed. Historically, it’s also been used as an ingredient in love potions!
Marigold An herb and also traditionally a remedy for strengthening the immune system. Marigold comes in beautiful yellow, orange, and golden colors. Often used as a garnish or a decorative addition to dishes to add a pop of color.
Mint Everyone knows mint’s distinct, sweet flavor. It’s the basis of everything from gourmet recipes to candy canes. The distinct flavor comes from the leaves but the flowers are also edible and make an excellent garnish for all occasions.
Nasturtium Add some nasturtium blooms to add a pop of color and a bite in flavor. They have a spicy, peppery flavor that makes a good addition to a range of dishes. But if you’re cooking with it, make sure to add it at the end of the cooking process so it doesn’t overcook.
Orchids Orchids are typically used for the finishing touches as beautiful garnishes on any meal in need of a pop of color.
Oxlip Oxlip is a mild flavoring that can be used for soups when cooked or to pretty up salads when raw. It can be used in herbal teas or other mixtures.
Pansy Pansy is the common name for hybrid flowers in the viola family. Popular because they come in a wide variety of bright colors, these edible flowers are
Peonies Peonies have the same medicinal value as roses and can help ease sore muscles.
Plum Blossom Plum blossoms are a favorite flower around the world. Their flavor is more complicated with hints of spice, sweetness, and floral tangs. Because of their beauty, these spring blooms can be used for floral confections and desserts of many varieties. They can be used to make frosting or sprinkled on top of puddings.
Pumpkin flowers Field pumpkins are not just for Halloween. They produce pretty flowers that can have a culinary purpose. They are commonly used in Asian cuisines such as Bengali dishes. Their flavor is mildly sweet with earthy undertones.
Purslane Purslane is packed with nutrition. It contains a very high portion of vitamin A, C, iron, magnesium, manganese, potassium, and calcium. It’s also high in antioxidants and omega-3s. It has a slightly sour, salty flavor akin to watercress or spinach.
Primrose Primrose flowers have a range of flavors that span from a mild salad lettuce taste to a more bitter flavor. The flowers can be used as garnishes or even mixed in with the leaves for tea.
Red clover Red clover has a long history as an edible flower and plant. It has a very floral taste when eaten raw but when cooked, it provides a vanilla-ish taste. A healthy flowering plant, it’s a gluten-free ingredient that has a nutritional profile akin to alfalfa sprouts. It contains vitamins A, B1, B2, B3, and C along with antioxidants, calcium, and potassium.
Rose Flavors from roses will vary based on type, color, and soil conditions. While roses are also medicinal, their flower petals are a staple in many cocktails and dessert dishes.
Rosemary A common spice, rosemary is a flowering shrub native to Mediterranean regions. It has beautiful purple, pink, blue, or white flowers that carry a distinct fragrance. It has a lemony pine-like flavor that complements many dishes.
Sage Sage is a common name for two different types of flowering shrubs. Artemisia is sagebrush and salvia mellifera is black sage. Both can be used as flavoring herbs when cooking. They both have a slightly peppery flavor and are suitable for teas.
Strawberry Blossoms Everyone knows how good the fruit tastes. But, surprise! Strawberry blossoms are also great to include in dishes. Farmed blossoms tend to be pink while wild strawberry blossoms are white. Just be careful where you get the blossoms from though as some farms like to douse them in chemicals.
Sunflowers Sunflowers do produce the beloved sunflower seeds, but their stem can also be steamed and eaten like an artichoke. Not to be confused with a sunchoke!
Tansy Tansy has a long, interesting history as an edible flower. It was used as an insect repellant and also common for Easter pudding. Its nutmeg-cinnamon-like flavor is best used as a flavoring and the flowers can be used in tea. *WARNING* Don’t eat tansy in large amounts, it may upset your tummy.
Tulip You can nibble on some tulips with your own two lips! *WARNING*: Tulips can cause an allergic reaction. If you develop even minor allergic reactions do not eat the petals. Never eat the bulbs! When in doubt, avoid eating the flower.
Violet The beautiful violet flower has a subtle flavor, slightly sweet. The refreshing taste evokes the flavor of springtime.
Instant Pot Garlic Vegetable Broth

Instant Pot Garlic Vegetable Broth

Instant Pot Garlic Vegetable Broth

 

40 cloves garlic, lightly smashed, or Roasted Garlic (can reduce to 10 and replace with other vegetables and scraps for less garlicky broth)

1 medium yellow onion, unpeeled and quartered

2 ribs celery, halved crosswise

10 whole black peppercorns

1 tablespoon garlic powder or granulated garlic

2 teaspoons garlic salt

2 sprigs thyme

2 sprigs rosemary

2 bay leaves

8 C. water

1 tablespoon apple cider vinegar

Any other seasonings you enjoy, to taste

 

Combine the garlic cloves, onion, celery, peppercorns, garlic powder, garlic salt, thyme, rosemary, and bay leaves in the Instant Pot. (NOTE: If you have a steamer basket, put the ingredients in it and lower into the pot.) Add the water and vinegar. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 120 minutes.  Quick release when done.  Carefully pour the broth through a fine-mesh strainer into a large bowl or pot; discard all the solids. (Or, if using the steamer basket, simply lift all the solids out of the liquid.) Now, taste the broth and season as you wish! The broth will keep in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions

 

5 yellow onions, cut lengthwise into 1/4-inch-thick slices

5 T. butter, melted

1 tsp. table salt

 

Place the onions in the crock of a slow cooker, then drizzle with the butter and salt and toss to combine. Cook on low for 12 hours. If at some point you can stir the onions, do so, but no need to set the alarm for two a.m. if you’re cooking them overnight. The onions will last in the refrigerator for 10 days, but I usually just package them in 1-cup servings and freeze for later use.

Black Radish Pie Crust

Black Radish Pie Crust

Black Radish Pie Crust

 

Conveniently makes 4 crusts that freeze and hold in the fridge well.

 

5 c all purpose unbleached flour

3 T. sugar

1 1/2 tsp salt

1 cup unsalted butter, chilled and cut into cubes

1 cup chilled Organic Vegetable Shortening

1 large egg

1 tsp white vinegar

ice water

 

Cut up half of butter with dry ingredients in food processor. Pulse until chunky. Add all shortening, salt & sugar & pulse until you see chunks of butter/shortening the size of giant peas. Add remaining butter and replace lid w/feed tube. In a 1-cup measure, add egg & white vinegar and beat together. Add enough ice water to make a very full 1 cup. Pulse this mixture through feed tube until crumbly, adding more water if needed. Dough should just – barely – hold together when squeezed in the palm. Add more water until dough holds its shape when squeezed. (DO NOT OVER PROCESS) Dump dough out on lightly floured board and fold a few times into a crumbly round mass. Let rest in fridge at least overnight and up to a week. Divide dough into 4 portions. Roll out between parchment paper, using as little flour as possible to prevent sticking. Proceed with pie recipe if desired but for best results, allow to rest in the fridge overnight before using. Freeze unused pie crusts.

Horseradish Butter

Horseradish Butter

Horseradish Butter

 

Great for burgers or steaks. Or over fish, or melted, to dip seafood in. I mean, butter, horseradish, garlic, and lemon juice. How far wrong can you go?

 

2 T. (28 g) butter, softened

1 T. (15 g) prepared horseradish

1 /2 tsp. minced garlic

1/2 tsp. lemon juice

 

Combine everything in a small food processor and run until well-blended, or you can just mash it all together with a fork, if you prefer. By the way, the food processor is the reason I made two servings’ worth—one serving would barely be enough to reach the blades. Store any extra in a snap-top container in the refrigerator for 1 to 2 weeks. If you want to halve this, blend it by hand.

 

2 SERVINGS, each with: 107 Calories; 12 g Fat (94.7% calories from fat); Trace Protein; 1 g Carbohydrate; Trace Dietary Fiber; 1 g Net Carbs

Lancashire Lovage

Lancashire Lovage

Lancashire Lovage

 

Lancashire or other crumbly cheese

Lovage leaves (enough to cover the cheese)

 

Wrap the cheese completely in dry lovage leaves and place the whole, wrapped cheese in greaseproof paper. Store in the fridge for a week before eating for the lovage flavor to inveigle itself into the cheese.

Marjoram and Chive Salt

Marjoram and Chive Salt

Marjoram and Chive Salt

 

How you dry this salt is everything. Leave it for a few days on greaseproof paper to slow-dry on a sunny window sill and its flavor is delightfully seaweedy; dry in a very low oven for 15 minutes (more if needed) and it’ll be a little brighter. Try half a batch of both and see which you prefer.

 

2/3 oz marjoram leaves

12 chive flower heads

2 ¼ oz coarse sea salt

 

Place the leaves, 8 of the chive flowers and the salt (add last to weigh down the herbs) in a coffee/spice grinder and whizz thoroughly: the change in tone from clatter to dentist drill tells you when it’s as it should be. If there are any remnants left unreduced, stir and whizz briefly again. For the oven-dry method, spread out (the salt, not you) on baking parchment on a baking sheet, and place in a very low oven; 230°F. After 10-15 minutes it should lighten in color. Scratch it up a little with a fork to expose the parts that are still a little damp and return to the oven. After 15-20 minutes it should be fairly dry. Allow to cool, add the remaining chive flowers (broken up a little), then jar immediately and try to focus on whatever else the day brings. A bit of finely grated lemon zest can be added.

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

Perfect Graham Cracker Crust

 

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)

1/4 cup (50g) granulated sugar

6 Tablespoons (85g) unsalted butter, melted

 

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tip: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. If making a pie, run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart when you cut slices. For a baked dessert, pre-bake this crust per your filling recipe’s directions. I usually pre-bake for 10 minutes at 350°F (177°C). For a no-bake dessert, cool the crust completely before using, unless your filling’s recipe instructs otherwise.

Finishing Salts

Finishing Salts

Finishing Salts

 

Chili-Lime Cumin Salt

 

2 T. cumin seeds

1 tsp. crushed red pepper flakes

1 T. finely grated lime zest

2 T. flaky salt

 

Toast the cumin seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the crushed red pepper flakes, lime zest, and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

 

Pepita-Pepper Salt

 

¼ cup pumpkin seeds, chopped

1 T. coarsely ground black pepper

2 T. flaky salt

 

Toast the pumpkin seeds in a small dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Transfer to a bowl and add the black pepper and flaky salt. Stir to combine. Cover and store at room temperature up to 3 months.

 

Lemon-Sesame Salt

 

1/4 cup black or white sesame seeds

1 T. finely grated lemon zest

2 T. flaky salt

 

Toast the sesame seeds in a small dry skillet over medium heat, shaking often, until fragrant, 1 to 2 minutes. Transfer to a bowl and add the lemon zest and flaky salt. Stir to combine, rubbing the zest in with your fingers. Leave at room temperature, tossing whenever you think about it, until the zest is dry (a few hours to overnight). Cover and store at room temperature up to 3 months.

Za’atar Blend

Za’atar Blend

Za’atar Blend

 

Za’atar is an herby, nutty, tangy Middle Eastern spice blend. It’s named after its primary ingredient, hyssop leaves, that are dried and blended with toasted sesame seeds, herbs, spices, and ground sumac. Fresh or dried za’atar leaves can be hard to find in American supermarkets but you can use dried oregano or thyme in its place.

 

1 T. ground cumin

1 T. ground coriander

1 T. sesame seeds

1 tsp. ground sumac or freshly grated lemon zest

1 T. dried oregano or thyme

 

Place ingredients in a jar or other resealable container and shake or stir to combine. Za’atar will keep in an airtight container at room temperature for a couple of months.

Cured Egg Yolks

Cured Egg Yolks

Cured Egg Yolks

 

1¾ cups kosher salt

1¼ cups sugar

4 large egg yolks

Nonstick vegetable oil spray

Preparation

 

Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8×8″ glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.  Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels. Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.) Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese. Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

Pickling Spice Blend

Pickling Spice Blend

Pickling Spice Blend

 

1 tablespoons Mustard Seed

1 tablespoon Coriander Seed

1 tablespoon Caraway Seeds

1 Tablespoon Celery Seed

2 Whole Cloves

1 teaspoon Ground Ginger (or a fresh slice if using immediately)

1 teaspoon crushed Red Pepper Flakes

1 or 2 Bay Leaves, broken into pieces

1 teaspoon Whole Allspice Berries

1 teaspoon Black Peppercorns

1 teaspoon Whole Dill Seeds

What to do with Celery Leaves

What to do with Celery Leaves

What to do with Celery Leaves

 

Celery leaves are actually quite tasty and incredibly versatile.

 

Add celery leaves to salads: My aunt likes to cut up the leaves and add them to her green salads. I had never tried it myself until I went to her house for lunch one day. I was surprised to find that it can be a delicious addition to change up and add a burst of flavor to your raw greens. (I think that it especially pairs up well with salads with apple slices.) I think the best leaves for salads are the lighter green, younger leaves, but that is a matter or taste, of course.

 

Add celery leaves and stalk pieces to stocks and bone broths: I like to freeze some of the leaves, and the small, ugly stalk bits I cut from my snacking pieces, so I can have them handy whenever I make stock or bone broth. Celery is probably my favorite vegetable for adding to stocks and broths. Not only is it incredibly healthy, adding its vitamins and antioxidants to your already healthy broths, but it also adds delicious flavor. I also often blend celery leaves and stalk pieces, along with onions, into soups with an immersion blender to give them great flavor and a thicker consistency. (That was a tip I learned from another one of my aunts.)

 

Chop celery leaves and use them as an herb. Celery leaves make a great replacement for fresh parsley in many recipes. You can chop the fresh leaves and add them to salsa and homemade salad dressings, for example. You can also dry the leaves and crumble them, using them as you would dried parsley.

Make pesto sauce with celery leaves.

 

Make celery powder with leftover leaves and ugly stalk pieces. This is actually probably my favorite use of leftover celery leaves and bits and pieces. It’s simple enough to dehydrate the leftover pieces and grind them into a fine powder once they are fully dry. The nice thing about celery powder is that it doesn’t take up much space at all and it keeps very well. I like to add it to soups, sauces, and all sorts of other dishes to add flavor and nutrients.

 

Make celery salt. Celery salt is just a modified use of celery powder. It is often made with ground celery seed that is mixed with salt. Don’t have celery seeds? You can also make a wonderful celery salt using the leaves and other not-so-pretty celery bits. Celery salt is often asked for in recipes, but I like to use it in place of regular sauce in all sorts of recipes to add extra nutrients and flavor!

 

Save for chickens or compost. If you don’t want to use the celery leaves yourself, don’t throw them away! When I’m short on time (and my freezer is full, and I have an abundance of celery powder on hand already), I throw them to my hens and they seem to love them. You can also add them to your compost bin.

 

Celery Powder

 

Wash and dry celery leaves and other celery bits and pieces. (To reduce drying time, consider chopping stalks into smaller pieces.) Fully dry leaves and stalk pieces in a dehydrator or at the lowest heat and convection setting of your oven. (Check occasionally and remove dry, brittle pieces, leaving the rest of the celery pieces to continue drying until brittle.) Once they are fully dry, grind up the celery leaves and stalk pieces until you obtain a fine powder. Celery leaves can be easily pulverized with a mortar and pestle. If using stalk bits, though, I find it much easier to use a spice grinder of coffee grinder.   Store the homemade celery powder in a well-sealed container to keep moisture out, preferably out of direct sunlight.

 

 

Celery Salt

 

2 Tbsp celery powder

2 Tbsp salt

 

Mix together celery powder and salt. Store in a well closed container in a cool, dark place.

Basic Fish en Papillote

Basic Fish en Papillote

Basic Fish en Papillote

 

6 rectangular sheets of parchment paper

3 T. butter

1 clove garlic, finely chopped

1 cup leeks, white part only, julienned

1 cup celery, julienned

1 cup carrots, julienned

6 boneless, skinless fish fillets (6 to 7 ounces each)

Salt and freshly ground black pepper to taste

6 T. dry white wine

6 fresh thyme sprigs

 

Preheat oven to 425°F. Fold each sheet of parchment in half and cut into a heart shape large enough to encase a portion of fish when folded in half. In a medium sauté pan, heat the butter over medium-low heat, add the garlic, leeks, celery, and carrots, and season with salt and pepper to taste. Toss and stir the vegetables to coat them with butter. Cover pan and let vegetables sweat for about 5 minutes, or until the vegetables are almost soft. Set aside to cool for 5 minutes. Spray the parchment hearts lightly with nonstick cooking spray. Season each side of the fillets lightly with salt and pepper. Place 1 fillet on each parchment heart and spoon one-sixth of the sautéed mixture over each fish, drizzle 1 T. of wine over each fillet, and top with a sprig of thyme. Fold the parchment over and seal the edges by crimping them. Place parchment packages on a large sheet pan (or two if necessary) and bake in preheated oven for 10 to 12 minutes. If the parchment was well sealed, the packages may puff. Remove from oven and use a spatula to place a parchment package on each heated serving plate. Use a scissors or sharp knife to cut a large X in the top of the parchment. Serves 6.

Herbed Lemon Cheese

Herbed Lemon Cheese

Herbed Lemon Cheese

 

1 quart whole or 2% milk

¼ cup freshly squeezed lemon juice

¾ tsp. minced fresh chives

½ tsp. minced Italian parsley

¼ tsp. minced fresh thyme

1 clove garlic, grated

Kosher salt

Freshly ground black pepper

 

Gently heat the milk to 180ºF. Add the lemon juice and stir slowly until the milk separates into curds and whey. Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl. Gather the corners of the cheesecloth together over the curds and tie with butcher’s twine. Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency. Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper. Form the cheese into a wheel and wrap in plastic wrap. Refrigerate overnight before serving.

Easy Baked Polenta

Easy Baked Polenta

Easy Baked Polenta

 

You can use medium-grind cornmeal or polenta here.

 

8 cups water

2 cups medium-grind polenta

2 tsp. table salt

â…› tsp. pepper

4 ounces Parmesan cheese, grated (2 cups)

4 T. unsalted butter, cut into 6 pieces

 

Adjust oven rack to middle position and heat oven to 375 degrees. Combine water, polenta, salt, and pepper in 13 by 9-inch baking dish. Transfer dish to oven and bake, uncovered, until water is absorbed and polenta has thickened, about 60 minutes.  Remove baking dish from oven. Whisk in Parmesan and butter until polenta is smooth and creamy. Serve.

Mix and Match Skillet Meal

Mix and Match Skillet Meal

Mix and Match Skillet Meal

 

1 cup grain, uncooked

1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~

1 cup protein, cut bite-sized

2 cups sauce, stirred

½ tsp. spices

3 Tablespoons topping

 

To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.

 

To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.

 

Grain – try bulgur, pasta, quinoa or rice

Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini

Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans

Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk

Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger

Topping – try grated cheese or crushed whole grain cereal or crackers

Simple Rice Pilaf

Simple Rice Pilaf

Simple Rice Pilaf

 

Be sure to rinse the rice until the water runs clear. A nonstick saucepan is crucial to prevent the wet rice from sticking to the pan; for the most evenly cooked rice, use a wide-bottomed saucepan with a tight-fitting lid. Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.

 

3 T. unsalted butter or vegetable oil 1 small onion, chopped fine

1 tsp. table salt

1½ cups long-grain white rice, rinsed

2½ cups boiling water

 

Melt butter in large nonstick saucepan over medium heat. Add onion and salt and cook until softened, 5 to 7 minutes. Stir in rice and cook until edges begin to turn translucent, about 3 minutes. Stir in boiling water and return to boil. Reduce heat to low, cover, and gently simmer until water is completely absorbed, 16 to 18 minutes. Off heat, uncover and lay clean dish towel over saucepan; cover and let sit for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, and serve.

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

Instant Pot Brazilian White Rice

 

2 T. olive oil

½ cup chopped onion

3 garlic cloves, minced

1 cup chopped carrots, peeled if necessary

2 cups rinsed long-grain white rice

3 ¾ cups stock (your choice)

 

Instant Pot using Sauté mode. Add olive oil. Add onion, minced garlic, and carrots. Sauté until fragrant (about 3 minutes).  Add rinsed rice and sauté with onion mixture until the rice becomes translucent white.. Add stock of your choice and secure Instant Pot lid. Choose Rice setting and press start. If Instant Pot doesn’t have a Rice setting, pressure cook on low for 12 minutes. Allow pressure to release naturally. Remove

Corncob Stock

Corncob Stock

Corncob Stock

 

4 (2½ pounds) corn on the cob, husked

10 C. water

1 T. black peppercorns, toasted

1 T. coriander seeds, toasted

6 parsley stems

2 celery stalks plus leaves if available

2 bay leaves

1 garlic clove, smashed

½ yellow onion, halved and deeply charred

 

Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.

Instant Pot Basic White Rice

Instant Pot Basic White Rice

Instant Pot Basic White Rice

 

3 cups rinsed white rice

5 cups stock (your choice) or water

 

Place washed rice and stock (can use water if desired) into Instant Pot. Secure lid and set to Rice mode. When finished, let steam release naturally. If you do not have a Rice setting, pressure cook on low for about 12 minutes. Allow pressure to release naturally. 4. When pressure has released, remove lid and fluff with a fork.

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

Basic Sponge Cake (Genoise)

3 eggs room temperature

70 g (1/4 cup + 2 tbsp) sugar

100 g (1/2 cup + 2 tbsp) cake flour

45 g unsalted butter melted

butter, parchment and flour for prepping the cake pan

 

Preheat the oven to 350ºF/175ºC. Trace and cut out a circle of parchment, grease the cake pan with butter, insert the parchment cut out and dust with flour. Using the whisk attachment of a stand mixer, beat the eggs and sugar together until the mixture triples in volume, reaching the ribbon stage. The ribbon stage is attained when you test the batter and it temporarily holds a shape. Sift the flour and fold it into the egg mixture in stage until incorporated. In a separate bowl, ladle out a portion of the batter and fold it with the melted butter. Return the buttery batter to the main mixing bowl and gently fold it with the remaining batter. Pour the batter into the prepared cake pan and bake for 30 minutes. Check for doneness by inspecting to see if the edges have sprung away from the pan or by inserting a toothpick into the center. Allow it to cool on a wire rack for ten minutes before removing from the pan. Note: Genoise cakes are dryer than many sponge cakes. You can add moistness and flavor with a simple syrup of choice.

Instant Pot Herbed Mashed Potatoes

Instant Pot Herbed Mashed Potatoes

Instant Pot Mashed Potatoes

6-7 medium russet potatoes, peeled and chopped into 1-inch pieces

½ cup vegetable stock

½ cup milk

1 stick butter (8 tbsp.)

2 tsp. onion powder

1 tsp. granulated garlic

1 tbsp. Italian seasoning herb blend

Salt and pepper to taste

 

Place all ingredients into Instant Pot. Secure lid. Pressure cook on high for 9 minutes.  Allow pressure to release slowly. When pressure has released, remove lid carefully. Transfer entire potato mixture to stand mixer. Whip potatoes with a whisk, paddle, or mixer attachment. Adjust salt and pepper as needed.

Master Recipe Meatballs

Master Recipe Meatballs

Master Recipe Meatballs

 

8 ounces ground beef

8 ounces ground pork

8 ounces ground veal

1/2 cup ricotta

1/3 cup shredded Parmesan

1/2 cup panko bread crumbs

2 large garlic cloves, minced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1 large egg

 

Preheat the oven to 400. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through. Boom.

 

 

Make a Marinade

Make a Marinade

Make a Marinade

 

⅓ cup vinegar:

 

Rice wine vinegar

Apple cider vinegar

Balsamic vinegar

 

½ cup soy sauce

 

2 T. liquid sweetener:

Honey

Maple syrup

Agave nectar

 

2 T. Dijon mustard

4 garlic cloves, minced

2 tsp. Italian seasoning

½ tsp. freshly ground black pepper

 

¼ cup oil:

Olive oil

Avocado oil

Canola oil

 

In a bowl, whisk together the vinegar, soy sauce, sweetener, mustard, garlic, Italian seasoning, and pepper. Slowly whisk in the oil to emulsify and combine. Alternatively, shake all the ingredients together in a jar with a tight-fitting lid. 2 Pour into a shallow dish and add your desired protein or vegetables, turning to coat. 3 For beef, chicken, vegetables, or tofu, marinate for at least an hour but not more than 24 hours. For fish, marinate for at least 30 minutes but not more than 2 hours. This recipe will make enough marinade for 4 to 6 portions of protein, tofu, or vegetables.

Pressure Canning Chicken Stock

Pressure Canning Chicken Stock

Pressure Canning Chicken Stock

1 3- to 4-lb chicken, cut into pieces

16 C. water

2 stalks celery

2 medium onions, quartered

1 T. salt

10 peppercorns

2 bay leaves

4 Ball®  (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

 

Half recipe

1/2  3- to 4-lb chicken, cut into pieces

8 C. water

1 stalks celery

1 medium onions, quartered

1-1/2 T. salt

5 peppercorns

1 bay leaves

2 Ball®  (32 oz) quart or 4 (16 oz) pint glass preserving jars with lids and bands

 

*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.*

 

Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside Combine chicken and water in a large sauce-pot. Bring to a boil. Add remaining ingredients. Return to a boil. Reduce heat and simmer 2 hours or until chicken is tender. Remove from heat. Skim off foam. Remove chicken from stock, reserving chicken for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies. Skim off fat. Heat stock to a boil. Ladle hot chicken stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

A method for Vegetable Soup

A method for Vegetable Soup

Caramelized Zucchini Soup with Rosemary and Walnuts

 

Step 1. The vegetable. This can be whatever you have on hand, including a mixture of different things. Great options are zucchini, winter squash, sweet potato, leeks, corn, spinach, peppers, parsnip, turnip, eggplant, cauliflower, broccoli, tomatoes, beets, onions…

Step 2. The caramelization. This step primes the vegetable to release as much flavor as possible in the soup. For most vegetables, just cut them into manageable chunks (not too small), toss them with olive oil in a roasting pan and put them in a 375-degree oven for as long as they need to get a bit crusty and caramelized. Things like eggplant, peppers, tomatoes, winter squash and sweet potato can be roasted in their skins (peppers, tomatoes and eggplant can even be charred under the broiler if you like) and then peeled before proceeding. I also toss several *unpeeled* cloves of garlic in the pan with the vegetables. When the veggies are nicely caramelized, put them into a heavy-bottomed pot on the stove. Don’t forget to peel the garlic.

Step 3. The stock. Cover the vegetables with the stock so that they’re covered by about a 1/2 inch of liquid.

Step 4. The herbs and spices. Fresh or dried – it’s your choice. There are the usual suspects, such as basil, thyme and curry, and untraditional ones, which are only limited by your imagination. Try chipotle chiles, or even chocolate! Toss in as many as you like and let everything simmer until the vegetables are starting to get soft.

 

Step 5. The enhancement. Here is where you can really get creative. Nuts are fantastic here, they add thickness and character without overpowering the other flavors. Walnuts, almonds, pecans, hazelnuts, cashews – lightly toast a handful and add them to the soup. Let them simmer with everything else for at least 10-15 minutes. Peanut or other nut butters are also great, as are grated or crumbled cheeses – though I add these just before the final step so they don’t get stringy. Parmesan, smoked mozzarella, cheddar, pepper jack, feta, goat… Something else I’ve been experimenting with lately is booze: brandy, port, marsala, vermouth, sherry… Like the cheese, add a glug or two just before the end.

Step 6. The enrichment. This brings it all together, gives the soup some richness and thickens it up. Traditional is of course cream, but there are other possibilities: cream cheese, yogurt, coconut milk, butter… The only thing to remember here is that some of these don’t take too well to boiling, so heat the soup gently after this step.

Step 7. The emulsion. If you have a hand blender, this step will be a cinch. If you only have a normal blender, carefully pour the hot liquid into it and cover the top tightly with a towel before you turn it on. Trust me on this one – if you don’t keep that lid down with all your strength, you will have new decor on your kitchen walls!

Step 8. The final tweak. Check to make sure the balance of salt is to your liking; think about also whether a pinch of sugar or a squeeze of lemon would enhance the flavors. Correct the seasoning, heat for another couple of minutes, and serve to hungry people in big steaming bowls.

Some of my favorite combinations:

zucchini with rosemary and walnuts
sweet potato with curry, cashews and coconut milk
corn, yellow pepper and basil
cauliflower, almond and parmesan
eggplant with cumin, cilantro and lemon
butternut squash with sage, pecans and browned butter
broccoli, thyme and blue cheese
roasted red pepper with cilantro, feta and lime
mushroom (try a mixture of fresh+dried) with marsala and hazelnuts

Air Fryer Boiled Eggs

Air Fryer Boiled Eggs

Air Fryer Boiled Eggs

 

6 eggs

 

Set six eggs in the air fryer basket

 

Soft boiled – air fry at 250 for 11 minutes

Medium boiled – air fry at 250 for 14 minutes

Hard boiled – air fry at 250 for 17 minutes

 

Once the eggs are done, transfer them to an ice bath so they can cool off.

Grand Fir Salt

Grand Fir Salt

Grand Fir Salt

 

Also works with spruce and pine needles. This technique can also be used to create flavored salts with dehydrated berries (such as salal or red huckleberry).

 

2 cups (500 mL) sea salt

1 cup (250 mL) grand fir needle tips

 

Preheat oven to 200°F (95°C). In a food processor, add salt and needle tips. Pulse until a fine green powder is obtained. Transfer to a warm oven and heat for 20 minutes or until salt feels dry. Allow to cool, and then transfer to a glass jar with a tight-fitting lid. Salt will keep indefinitely.

Sourdough Starter

Sourdough Starter

Sourdough Starter

Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens. But where does the path to sourdough bread begin? Right in your own kitchen, with your own homemade sourdough starter.

Sourdough baking is as much art as science. The method you’ll read here for making sourdough starter isn’t an exact match for the one you read on another site, or in a cookbook, or in your great-grandma’s diary

Getting it started takes a lot of steps, but once its established, its easy to maintain and use.

1 cup (113g) whole rye (pumpernickel) or whole wheat flour

1/2 cup (113g) cool water

 

To feed your starter

 

scant 1 cup (113g) Unbleached All-Purpose Flour

1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool)

 

Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.

 

Sourdough Starter – Step 1

Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See “tips,” below, for advice about growing starters in a cold house.

 

Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it’s cold).

 

Sourdough Starter – Step 3

Mix well, cover, and let the mixture rest at room temperature for 24 hours.

 

Perfect your technique

How to make sourdough starter-1

BLOG

How to make your own sourdough starter

BY PJ HAMEL

 

Day 3: By the third day, you’ll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It’s now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it’s thoroughly stirred down. Discard any remaining starter.

 

Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.

 

Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6.

 

Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You’ll see lots of bubbles; there may be some little “rivulets” on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn’t risen much and isn’t showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see “tips,” below.

 

Sourdough Starter – Step 8

Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See “tips,” below.

 

Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 113 grams to keep and feed again.

 

Sourdough Starter – Step 10

Transfer the remaining 113 grams of starter to its permanent home: a crock, jar, or whatever you’d like to store it in long-term. Feed this reserved starter with 1 scant cup (113 grams) of flour and 1/2 cup (113 grams) water, and let it rest at room temperature for several hours, to get going, before covering it. If you’re storing starter in a screw-top jar, screw the top on loosely rather than airtight.

 

Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup (113 grams) flour and 1/2 cup (113 grams) water once a week.

 

Tips from our Bakers

Why do you need to discard half the starter? It seems so wasteful… But unless you discard starter at some point, eventually you’ll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it’s not fighting with quite so many other little yeast cells to get enough to eat. You don’t have to actually discard it if you don’t want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on our site using “discard” starter, including pizza crust, pretzels, and waffles, and even chocolate cake. If you’re still uncomfortable dealing with discard, though, try maintaining a smaller starter: the smaller the starter, the smaller the amount of discard.

 

Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour. What if all you have is all-purpose flour, no whole wheat? Go ahead and use all-purpose; you may find the starter simply takes a little longer to get going. Also, if you feed your starter on a long-term basis with anything other than the all-purpose flour called for here, it will probably look different (thicker or thinner, a different color) and act differently as well. Not to say you can’t feed your starter with alternate flours; just that the results may not be what you expect.

Mushroom Bacon Stock

Mushroom Bacon Stock

Mushroom Bacon Stock

 

4 quarts (4 L) water

1 lb (450 g) slab smoked bacon (or smoked ham hock)

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 T. (15 mL) chopped fresh rosemary

1 T. (15 mL) chopped fresh sage

 

Chill the stock after straining and you can skim any fat off the top of the cooled stock. In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a large container, then remove the shiitake mushrooms and bacon slab. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth. The bacon can be sliced and added to many recipes.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container.

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Quick and Easy Gravy from Scratch

Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in its place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional but adds a deep savory flavor.

 

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups warm stock (poultry, beef or vegetable stock) or use pan drippings, see note below

1/2 teaspoon mushroom powder, optional

1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)

2 to 3 tablespoons half and half or cream, optional

Sea salt and fresh ground black pepper to taste

 

In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.  Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.  Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).  Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).  TIPS FOR USING PAN DRIPPINGS:  Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

Thanksgiving Bone Broth

Thanksgiving Bone Broth

Thanksgiving Bone Broth

 

4 C. (1 quart) Turkey Bone Broth

2 ribs celery, diced

1 carrot, diced

1 small clove garlic, crushed

1/4-1/2 tsp. ground sage or Bell’s Seasoning (see Note)

1 clove

Celtic or pink Himalayan salt

Ground black pepper

 

Heat the broth in a saucepan over medium heat. Add the celery, carrot, garlic, sage or Bell’s Seasoning, and clove. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, or just until the carrots and celery are tender. Remove and discard the garlic and clove. Season with salt and pepper and serve.  NOTE:  Bell’s Seasoning is a salt-free blend of herbs and spices containing rosemary, oregano, sage, ginger, and marjoram.