This recipe yields enough for a 20 pound holiday bird. Reduce ingredients proportionally for a family size chicken or duck.
bringing good things together
Also – if you’re using sausage links remove the casings before cooking.
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Monthly Archives: November 2010
Chicken Stock
I post a lot about cooking with boned chicken and fish. It’s great presentation and easier to eat (why else would markets sell filets and breasts?). It’s also the way cooking used to be done, because bones have all the goodness of marrow and texture of gelatin, and who wants the yummy firm stuff going to waste? So use the bones for stock.
at the heart of most things savory
Making stock requires a bit more organization in the kitchen. After a few times it becomes habit. And there’s no comparison between the tepid stuff you bring home from the market and a quart of fresh stock waiting in the back of the fridge. This is a basic recipe, so add whatever herbs you like, or a full bouquet garni if you want to get fancy.
Filed under Condiments, Soups & Stews, Technique & Dirty Secrets
Sweet Italian Sausage (Chicken or Pork)
No sausage grinder? No problem. If you have a Cuisinart you can have fresh sausage for patties, sauces, stews or stuffing. You can even make links, but that’s a bit more involved.
making this takes less time than driving to the store...
Here’s a basic recipe for either chicken or pork. The pictures are chicken, but the basic idea remains the same.
Stuffed Flank Steak
This is a full bodied recipe. It’s got big taste, rich flavors and bold colors. You have the fatty goodness of meat and cheese, the tangy spinach and aromatic carrot and pepper. And the colors – green, orange and red – to liven up the meal.
tender goodness from tough meat
Great hot or cold. This technique is know as rouladen in Germany, paupiettes in France, or rollatini in Italy. If it’s that popular it’s gotta be good.
Filed under Beef, Main Courses
Butterflying Flank Steak
What is it about meat, heat and knives? Is it a guy thing that we take home cuts from the market and then make them into smaller bits before delivering to a stove, oven or grill? A compelling question. In the meantime, here’s a post about filleting flank steak.
filleted and quartered
This method works best with flank steak because of its tough quality but it can be used on any lean meat.
Butterfly the flank steak using 3 steps:
Filed under Beef, Technique & Dirty Secrets
Lemon Cake (by Table Daughter)
[As a dessert or snack, Table Dad thinks this is really good. Though his waist line begs to differ.]
Filed under Baking, Table Daughter
Gingerbread Cookies (by Table Daughter)
Filed under Baking, Table Daughter
