Summer 2018 Favorites
New, trending product: Bone Broth
What is Bone Broth?
Poultry bones or beef bones are simmered at low heat over many hours to coax every bit of collagen and into the liquid.
Bone broth has a slightly thick, gelatinous feel, thicker than broth or stock. The flavor is rich and savory, and tastes almost as good as homemade stock, and is available at the more high-end grocery stores like Publix. (Listening, Ingles?)
Uses that I have tested:
Rice—When cooking rice, use half Bone Broth and half water. Rice becomes remarkably tastier with bone broth, it has a nice richness. Next, I’m going to try it with Risotto. Of everything I tested, bone broth improves rice the most dramatically.
Ramen—instead of water, use bone broth and you’ve bumped up the nutrition of a humble bag of noodles by quite a bit. I still use the flavor packet, but then, I’ve never accepted the bad press of MSG. Drink every drop.
Gravy and velouté sauces—so much better than ordinary commercial broth
Grits—Use a mix of equal parts bone broth, whole milk and water to make very smooth and creamy grits. Use “Hagood Mill” stone-ground white grits.
Braising meats, pot roasts—bumps up the flavor, makes for a richer, smoother gravy
Pasta—have not tried this yet, haven’t figured out how to do it economically, as these bone broths are expensive, and pasta water is discarded. But adding a splash to spaghetti sauce or Alfredo is recommended.
Any time you add liquid to a recipe is a potential use for bone broth. But when you have leftover “juice”—don’t throw it away!
Spring 2018 Favorites
What to do with a Packaged Corned Beef Brisket
Don't Discard the broth!
Or try this:
Winter 2018 Favorites
What to do with a Deli Rotisserie Bird
They are so thrifty, and can be delicious when you deal with the problem of being tough and dry, and not too flavorful.
Recipe: Rib Eye Steak, medium rare
1 pound prime rib eye steak, 2 inches thick
Salt, pepper, butter, one teaspoon sugar
A few hours ahead of time, take the steak out of the refrigerator, salt heavily and wrap in a couple of paper towels. Let sit on a plate at room temperature. If the towels get too wet, change them.
Heat oven to 350. Wipe the steaks dry (the towel will take most of the salt with it), put on pepper and a little more salt.
Using a cookie sheet with a wire rack, place the steak in the middle so air can circulate underneath. Put a pat of butter on the top of the steak. Take temperature before putting steak in oven. After ten minutes, start checking the steak at 5 minute intervals. Put a little butter on top each time you check.
Place a large cast-iron skillet on stove. When steak is between 120-130 degrees remove from oven and let sit. Heat the skillet until it makes a small amount of butter sizzle. Sprinkle half of the sugar on top of the steak, with tongs place steak sugar side down on the skillet. Sprinkle rest of sugar on the other side.
The sugar will carmelize and make for a nice, brown, quick sear, which will only will be about 20 seconds for each side.
You baked your steak! Now, butter it again, let it rest for ten minutes with foil tent. With a sharp knife, slice the steaks into about eight slices, and notice how beautifully pink it is. You may never grill a steak again. I learned to make steak this way from Cook’s Illustrated.
This is very good with my Mushroom sauce recipe
I live out in the middle of nowhere in Oconee Country, beside the Little River. There are no restaurants close by, so for twenty years my family eats what I cook! I’ve developed a lot of tricks, formed strong opinions, and cultivated many “favorites” in an adventurous family kitchen.