November 19th, 2007 by alice
Tags: Chicken, Rich, Stock
INGREDIENTS
- 4lbschicken bones, chopped
- 3largeSpanish onions, quartered(skin left on)
- 1/2headcelery, coarsely chopped
- 2largecarrots, coarsely chopped
- 3tablespoonsolive oil
- salt & freshly ground black pepper
- 2bay leaves
- 1/4cuppeppercorns
- 1bunchfresh flat-leaf parsley, remove stems
- 6sprigsfresh thyme
DIRECTIONS
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
- Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat.
- Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.
- Remove from the heat and strain through a mesh strainer into a clean pot.
- Place back on the stove over high heat and cook until reduced by half.
- Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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November 19th, 2007 by alice
Tags: Cream, Soda, Strawberry
INGREDIENTS
- 1/2cupstrawberries(fresh or frozen)
- 1cupsoda water(don’t use tonic water, eww!)
- 1scoopice cream(vanilla works best, but you can try strawberry)
DIRECTIONS
- Blend all ingredients until smooth.
- Best enjoyed with a spoon!
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November 19th, 2007 by alice
Tags: Jasmine, Lovers, Martini
INGREDIENTS
- 1ouncefresh lemon juice
- 1teaspoonsugar
- 3/4ouncetriple sec
- 3/4ouncecampari
- 2ouncesgin
DIRECTIONS
- Place ingredients in a shaker fill with ice. Shake very well and strain into a chilled martini glass.
- Garnish with a lemon slice.
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November 19th, 2007 by alice
Tags: Caesar, Straight
INGREDIENTS
- 1 1/2cupsClamato juice
- 1dashcelery salt
- 3dropsTabasco sauce
- 1/2teaspoonlime juice
DIRECTIONS
- Mix or shake all ingredients together.Serve over ice.
- Can garnish with a stick of celery.
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November 19th, 2007 by alice
Tags: Braised, Loin, Pork, Sage
INGREDIENTS
- 2-3lbsboneless pork loin
- 8fresh sage leaves, plus some
- fresh sage leaves, for garnish
- salt & pepper
- 3tablespoonsunsalted butter
- 1tablespoonolive oil
- 2garlic cloves, left whole
- 1bay leaf
- 1/2cupdry white wine
- 2tablespoonsbalsamic vinegar
- 2tablespoonsall-purpose flour
DIRECTIONS
- trim excess fat from pork.
- tie with butchers string.
- put 3 sage leaves on top and 3 on the bottom of roast under string.
- rub the meat with salt & pepper.
- in a dutch oven, on med-high heat, melt butter and oil, when hot add the pork and sear quickly on all sides, 5 minutes or so. The sear is very important. Reduce heat to med-low and add garlic (whole) 1-2 minutes transfer meat and garlic to plate, pour off fat.
- return meat to pan( with garlic) and bay leaf.
- add 1/2 cup wine, vinegar, and 2 more sage leaves.
- cover tightly, reduce to low, simmer for 2 hours turning 1/2 way through cooking, add more wine if needed.
- let meat rest covered in foil.
- meanwhile, discard bay,garlic,and sage from pan.
- skim fat off (you need about 1 cup of liquid, add water if needed.
- melt 1 tbls butter into seperate pan add flour and cook 1-2 mins add pan juices whisking constantly until thick and smooth.
- arrange meat on platter, spoon sauce over top and garnish with sage leaves.
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