Recipes, Ideas & Culinary Notes For Home Chefs

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So many recipes, so little time! If you're looking for something new to try or a simple culinary "How-To", I've got a nice selection of goodies below for you to check out.

These focus mainly on DIY mixes, inspiration for leftovers, assorted tutorials to jazz up veggies & sides, making homemade sauces, marinades & dressings and even some yummy snack ideas...plenty here to check out, enjoy!

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How To Make Homemade Artisan Vanilla Extract

This is a suitable method for Beef, Chicken or Vegetable varieties & produces a rich broth. There are no exact measurements & works well for both the oven & slow cooker.

Quick Carcass/Bones Tip: After picking clean a roast (or deli) chicken, I'll wrap & freeze the carcass until I'm ready to make stock. Another bag is kept in the freezer for beef bones; another collects washed ends/scraps of raw veggies. These can all be used, no need to thaw first.

Directions: In a dutch oven, toss in the bones, 3 carrots (cut into thirds), 1 large onion (quartered), 3 stalks of celery (thirds, include leaves if they're in good shape).

Add a bay leaf, a good scoop of kosher salt (or herb salt), a few peppercorns, a couple cloves of garlic & assorted herbs if you like (sage, thyme). Cover with water & lid.

Place in a preheated 225°F oven. Check in two hours, should be producing tiny, occasional bubbles rising to the surface. If boiling or simmering, it's too hot so reduce heat to 200°F. Leave overnight (minimum 12 hours).

Strain in the morning, cool stock then refrigerate. Suitable for freezing. Use for soups & sipping broths.

Stir the batter with a whisk or fork just until dry ingredients are blended. The batter will be lumpy.
Over mixing the batter results in tough pancakes.
Use a heavy frying pan or griddle.
Preheat the griddle in advance, it's hot enough when drops of water sprinkled on the surface dance.
Too cool a griddle results in a flat, tough product.
Too hot a griddle causes outside of pancakes to brown before center is done.
When top is full of bubbles; turn to do other side.
Batter that is too thin will result in flat pancakes.
Batter that is too thick won't spread on griddle.
Turn only once during cooking.
Whip up big batches & freeze the extra for quick & easy breakfasts. Cover any extra batter & refrigerate.

1 cup-sized chunk brown sugar
1/4 tsp. cream of tartar
1 C. white sugar
1 C. water
1 tsp. maple flavoring

Directions:

Boil until temperature is 200°F on candy thermometer. Cool and serve.
Storage: Keep in airtight container. If a thick syrup is preferred, keep refrigerated.

Source: The Creative Cook's Recycling Book by Ruth Johnson

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