Chicken Stock

Can I tell you a secret? You have to promise you won't tell anyone...

Alright, if you promise you won't tell, I'll tell you my secret.  Are you ready for it? Well, here it is.

I only pretend that I make homemade stock for culinary reasons. Any talk of "oh, there's just no comparison" or "it really is worth the extra effort" is just that - talk. Sure, it may all be true, but it's not the reason I make stocks. In fact, I regularly buy boxes of the stuff and use it frequently (the six-pack from Costco and I are besties).

Nope. I make homemade stock because I'm kind of cheap and hate wasting things. And homemade stock is a great way to clean out the veggie crisper. It's just a bonus that it's super easy and makes my house smell good. In fact, it's so easy that it just may change your life.

Here's what I do:

If you want to make a meat stock, save the bones (a chicken carcass works really great). Put that at the bottom of a crock pot (mine is a 4-quart, and I think a slightly larger one would work better, but I make do). If you want to do a veggie stock, skip this step.

Next, add some veggies. I think onions, carrots, and celery are the essentials, but I've not used carrots or celery when I was out. Baby carrots, shredded carrot, carrot coins - whatever you've got. If you're using whole carrots, you don't even need to peel them. Cut those and the celery into big chunks. If you have a whole onion, chop it into big chunks and leave the skin on. The skin will help the stock get a nice dark color. If you have something else onion-y that you want to get rid of, throw that in too - shallots, scallions, leeks... they're all good. I'm pretty sure I added a green pepper once when I discovered I had one that was at the "I need to use this by tomorrow or throw it out" stage.

Add some garlic. I prefer to use whole cloves, in their skins (again, the skins help get that nice stock-y color), but if you only have a jar of minced or those little frozen garlic cubes from Trader Joe's, throw a few cloves worth in.

Next add some fresh herbs - a few full sprigs. I prefer to use Parsley and Thyme, but I'm really not picky. I've used Rosemary instead. Once, I even threw in some arugula. Use whatever you've got. I wouldn't recommend using dried herbs, though - only fresh, whole sprigs.

Throw in a palm full of whole peppercorns.

Cover everything with water, put the lid on the crockpot, and cook on low for 8-10 hours.

Pour everything through a fine mesh strainer and let cool before packaging up into individual containers. It will stay in the fridge for a few days or frozen for a long time.

Jalapeno Poblano Chili

I love CookingLight. The day the new issue arrives in my mailbox is sort of like a mini-Christmas. If it sits on my coffee table for too long without me looking at it, I start to get antsy. When I saw this recipe for Jalapeno-Poblano Chili, I knew we had to test it out as a more every-day substitute for the famous chili recipe that feeds an army and takes at least 2 days to prepare.

I took a few liberties with the recipe - most notably, I used actual beef, cut into cubes instead of ground beef (personal preference). I also used a regular light-colored beer instead of Corona (because I realized at last minute we didn't have any). 

The results were great. It is officially our new favorite "substitute" chili recipe. 

Poblano-Jalapeno Chili
CookingLight March 2012

Grilled Calzones

My husband went to college in Iowa City (go Hawks...?).  It's a lovely little city with a lot of really wonderful food places. My personal favorite is a place called Sam's. Their calzones are A-mazing. Truly. I find myself craving them at random. In fact, if someone would bring one to my house right now, they would be my favorite person ever. Unfortunately, Iowa City is over 4 hrs away by car and we only get down there once every year or two. So when we go, we have to make it count. And the rest of the time, we try to replicate their calzones.

This was our latest attempt (using our brand new pizza stone!). While they were delicious, they still didn't capture the magic of Sam's. My husband is convinced it's all about the sauce and we just haven't found the right sauce recipe yet. I'm willing to entertain this argument...

Grilled Calzones
Makes 2

Here's what I did...

Get some fresh pizza dough and divide it in half. Roll each half out pretty thin. Put one half on a lightly-oiled pizza stone. Put down on half of the crust a layer of shredded cheese, a layer of pepperoni, a small layer of cheese, some browned Italian sausage crumbles, another small layer of cheese, more pepperoni, and then more cheese. Fold in half and then crimp up the edges.

Bring the other half over to the pizza stone and repeat.

Brush some oil on the top of both.

Put on a warm grill and cook until the dough is clearly cooked. You may want to flip it a couple times during cooking to ensure that both the top and bottom are cooked and the cheese inside is evenly melted.

Cut the calzones into strips and serve with marinara.

Tater Tot Hot Dish. Uff Da.

If you're from Minnesota, chances are you both know what tater tot hot dish is and have eaten it. You may also have a family recipe, which is just a little different from your best friend's family recipe. If you're not from Minnesota, you probably have no idea what I'm talking about. Certain Minnesotans I know (*cough*myhusband*cough*) would probably argue you should stay blissfully ignorant.

I'm not going to let that happen. First, some explanation - hot dish is just what we call a casserole up here. Go to any church basement pot luck and you are likely to find not only at least 3 different varieties of tater tot hot dish, you're also likely to find a whole bunch of other questionable-looking  ground beef/potato or noodle/cream of __________ offerings. I advise you skip most of them.

This one, however, you should try. And while you're eating it, try to fit in as many "ya sures" and "you betchas" and "uff das" into the conversation as possible. A lot of us really do sound like Fargo up here (though we will deny it and be extremely offended if it's ever pointed out to us).

Tater Tot Hot Dish
family recipe
Serves 5-6
Prep Time - 5 min
Cook Time - about an hour

INGREDIENTS
1 1/2 lb ground beef (ground turkey works well too)
1-2 TSP olive oil
1 med. onion, diced
2-3 cloves garlic
salt & pepper
1 can low-sodium cream of mushroom soup
1 can low-sodium cheese soup
Most of a 2 lb bag tater tots

DIRECTIONS
Preheat oven to 400 degrees F.

Heat the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes, until they start to get soft. Add the ground beef to the pan and brown. Season with salt & pepper. When the beef is almost done, add a few cloves of garlic. Once the beef is browned, drain if necessary.

Add to the bottom of a 9x13 pan.

Meanwhile, while the beef is browning, mix together the cream of mushroom soup and the cheese soup in a small bowl. Do not add any other liquid, like milk or water, even though it'll be very thick and you will be tempted to.

Pour the soup mixture over the ground beef. Spread it around a little so all the ground beef is mostly evenly-covered.

Add tater tots to the top of the pan, sort of lining them up, using the picture above as a guide for how to do it. You should use somewhere around 2/3 to 3/4 of the bag. Cover the pan with tin foil.

Bake, covered for 25 minutes.

Remove the tin foil and bake, uncovered for 20 minutes to get the tots nice and crispy.

Let sit for about 10 minutes before serving.

Ratatouille Pasta

My oldest two nephews love the movie Ratatouille. I doubt the yonger two have a preference, considering they're 6 months and 12 months, respectively, though I like to think if they could follow a plot line, they'd love the movie, too. We watched it at Thanksgiving (or more accurately, it was on while the adults were talking and drinking homemade Sangria). I'd forgotten how cute the movie actually is. It made me hungry for ratatouille. 

Fastforward 4 months. It feels like summer here. March is normally our snowiest month of the year, but I was sitting on my deck wearing a tank top and capri pants. Now, as much as I know this weather isn't normal and in all probability shouldn't be happening right now, I can't help but love it. It really puts me in the mood to make the things I normally make in the summer when I can get fresh, local produce (often from my back yard or the Farmer's Market at my office). 

This time I decided to take it one step further and make traditionally ratatouille even more delicious - add ravioli, top it with cheese, and bake it. It was a revelation. Now if only I could be guaranteed it won't drop below freezing for the rest of the year so I can get started planting my garden.

Ratatouille Pasta Bake

Serves 4ish

INGREDIENTS

2-3 TBSP olive oil

1 eggplant, peeled chopped (about 2 cups)

2 zucchini, chopped (about 2 cups)

1 bell pepper, chopped

1 onion, chopped

5 cloves garlic, minced

1 (15 oz) can diced tomato

1 (28 oz) can tomato puree 

1/2 tsp salt

1/4 tsp pepper

3 TBSP fresh basil, chiffonade

3 TBSP fresh parsley, chopped

2 packages fresh ravioli (we like the 4-cheese kind from Trader Joe's)

1 cup Mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees F. 

Put the eggplant in a colander and sprinkle with salt. Let it sit out for about an hour. You'll probably notice a lot of moisture on the eggplant. After about an hour, rinse the eggplant thoroughly, and then pat it dry. This process will help coax out the bitterness in the eggplant and help collapse the air pockets, so your eggplant doesn't absorb as much oil.

Heat the oil in a large saucepan or dutch oven. Let it get very hot, but not smoking. If your oil isn't hot enough, the eggplant will absorb it and it. Cook until the eggplant has begun to soften and is a little brown, stirring occasionally. It should take around 5. Add the zucchini and cook until it starts to soften, again about 5 minutes, stirring occasionally. Add the bell pepper, and cook for about 5 minutes. Add the onion and garlic, and again cook about 5 minutes, stirring occasionally. Add the diced tomato, tomato puree, salt, pepper, basil, and parsley and simmer for about 20 minutes, again, stirring occasionally.

In a bit pot, bring some salted water to a boil. Add the ravioli and cook until al dente. Set aside if the 20 minutes isn't up yet, or to the ratatouille, if it is. Stir to combine.

Add the ratatouille with ravioli to a casserole dish and cover with mozzarella cheese. Bake for about 25 minutes, or until the cheese is bubbly.

Milka Ice Cream

Ice cream might be one of my favorite foods. No. I think it is my favorite food. Unless you count popcorn. Popcorn might win out. Especially if it's the super buttery and salty stuff my husband makes. Yep. That just might win an ice cream vs. popcorn battle.

A few weeks ago we were making homemade chocolate ice cream for a dinner party we were throwing. A really rich chocolate ice cream and I followed David Liebovitz's recipe to an absolute T. I'm not sure if it was a the recipe, my technique, my recent watching of a Good Eats ice cream episode, or if some magical ice cream elves took over my kitchen, but it was the most amazing ice cream ever. I felt like I was eating frozen mousse. I mourned the day when it ran out.  So I decided to make up another batch. But this time, I looked at my stash of Milka bars and decided to use those instead of Ghiradelli baking chocolate like I did last time. Milka bars are delicious, so Milka bar ice cream would be equally delicious, right? Yep, it is.

Milka Alpenmilch Ice Cream
Adapted from a David Liebovitz recipe

INGREDIENTS
2 cups cream, divided
3 TBSP cocoa powder
1 1/2 Milka chocolate bars (about 5 oz)
5 egg yolks
1 cup milk
3/4 cup sugar
pinch salt
1/2 tsp vanilla

DIRECTIONS
First, chop up about 1 1/2 Milka chocolate bars into relatively small bits. Set aside.

Then, separate 5 eggs and whisk the yolks together. You don't need the whites so you can discard them or save for later use (we make egg white omlets with them).

Get out the remaining ingredients and have them on the counter ready for your use. I find it's helpful to have them pre-measured, but that's really your call.

In a medium saucepan, combine 1 cup of cream with the cocoa. Whisk together, and cook until it starts to boil. Reduce the heat and simmer for about 30-60 seconds, whisking constantly. Remove from heat and add the chopped up chocolate. Whisk until combined and the chocolate is melted. Add the remaining cream and whisk. Transfer the mixture to a bowl, making sure to get as much out of the saucepan as you can. Have a mesh strainer at the ready.

In that same saucepan, combine the milk, sugar, and salt. Warm over medium-ish heat. Once it's warm, add just a bit of the warm milk mixture to the egg yolks and whisk together to temper the eggs (this sort of cooks them, so you don't get a scrambled egg consistency later). Add the tempered egg mixture back into the sauce pan and cook over medium high heat until it gets to a nappe consistency (this means that it will coat the back of a spoon and if you scrape your finger across the back of the spoon, the liquid won't run down into the newly-scraped part). Make sure you're stirring fairly constantly, and scraping the side and bottom of the pan.

Once the eggs reach the nappe consistency, pour the mixture through the mesh strainer into the chocolate mixture. Whisk together until combined and smooth. Add the vanilla and combine.

Get out a larger bowl and put ice on the bottom of it to create an ice bath for your custard. Put the bowl of the chocolate stuff in the ice bath and whisk.

Keep whisking. You want to cool this down as much as you can. You don't need to whisk constantly, but whisk it at least once every 10 minutes, for about 30-45 minutes. Once the mixture is about room temperature, transfer it to an air-tight container and store in the refrigerator until you're ready to freeze it.

Once you're ready to freeze it, follow the instructions on your ice cream maker.

Chicken & Herb White Pizza

As I mentioned in my last post, we're not the fastest at things like decorating our house. In August or September, about a month or so after we moved in, I went to Ikea and bought a few decorations, including a little shelf I thought would look good in the kitchen. Since that day, they sat in the spare room with all the other decorations we hadn't put up yet. Every time I went into the room, I would think about putting up the kitchen decorations I'd bought those months back. But I never did anything. Not even bug my husband to get out the power tools.

Then, last weekend, we were at Target browsed through the home decor section, and found a few wall-hangings that we decided would look cute in the kitchen with the previously-purchased shelf, and on Friday night, we hung them up. My kitchen now looks like a real, proper kitchen, and I love it so much.

It's now the perfect setting to cook things like this yummy pizza from Cooking Light - and I didn't even change a thing in the recipe.

Chicken & Herb White Pizza
Cooking Light, October 2011