Cooking’s often like life. The highs are high and moments of regret can have a sour taste. But sometimes these can be turned around. Take, for instance, the regret of getting a dozen ears of corn because they were on sale. So what if I spent less than if I’d bought six? There’s still a boat load of starchy kernels slowly decaying on the counter.
This means it’s time for a repeat post on vegetables and salad dressing. Billed as a fancy salad or condiment, veggie vinaigrette’s nothing more than a way to resurrect expiring produce (look in the bottom of your crisper lately?).
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.
This seems a bit beyond the basics but, when broken down, it’s really quite simple. And elegant. Total cooking time is less than one and a half hours, but the end product looks like so much more. The technique covered in this recipe is boning round fish through the back.
So break it down into three parts: preparing the puree, boning the fish, and assembling the final product….
This is a workhorse. A basic tomato-based sauce that can morph into a finishing ingredient for protein or vegetable main courses, the base for a stew or soup, or a pasta sauce.
getting the most out of tomato & garlic
This alternative to bread stuffing gives extra texture to boned or rolled meats.
Ricotta & Veg Stuffing (2-3 cups, enough for a 7 lb chicken)
- 1 cup ricotta cheese
- 1 zucchini, minced
- 1 carrot, minced
- 1 sweet onion, minced
- 1 egg yolk
- 3 tbsp parmesan cheese
- 1 tsp oregano
- 1 tbsp butter
- Kosher salt and coarse ground pepper to taste
Sauces, especially barbecue sauce, are highly personal. Some folks guard their secrets with uncanny energy and then take them to the grave. Go figure. Here’s a base recipe for a southern style vinegar sauce. Take this and make it your own. Really. It’s yours. Enjoy.
a delightful sauce