This post updated August 2015 as part of the #ThrowbackThursday photography project, where I add new photos to my early recipes.
Posts Tagged ‘fall’
I will admit to rolling my eyes a little years ago at Ina Garten when she pulled out homemade stock for the recipes on her show. “Store bought is fine” was definitely my mantra and I couldn’t understand why someone would take the time to make something purchased so easily. That is, until I realized how much easier it was to make your own! It’s also less expensive, more flavorful, and you know exactly what is in your food.
I make stock every few months, storing two bags in my freezer – one with chicken bones and one with vegetable scraps (washed of course). When they are full, I make stock. It’s that simple! I have yet to make beef stock, but for that, I think I’d go to my local grass-fed beef farm stand at the market and buy some bones from them. Easy to do because they’re my booth neighbors at the Vandenberg Village Farmer’s Market on Sundays!
How to Make Chicken or Vegetable Broth
- Empty your bag of frozen chicken bones or vegetables into a large stock pot. You can combine the chicken and vegetables, but I make them separate so I can prepare vegan dishes.
- Fill the pot with water until it is about 2 inches over the vegetables or bones. Add any spices if you wish. Bay leaves, parsley and thyme are common. You may also add salt, but I would keep the quantity small so you can adjust salt as needed in the dishes you cook with the broth later, maybe a good pinch or so if you must.
- Bring to a rolling boil then immediately reduce the heat to barely a simmer, cover and cook for one hour, stirring occasionally.
- Check the flavor. If it’s to your liking, remove the broth from the heat. If it still tastes like water, continue to simmer longer, checking each half hour. If you over-simmer, the broth can become bitter.
- After the broth is ready, allow to cool either over ice, or on a hot pad in the refrigerator before transferring to your storage containers.
- Using a wire mesh strainer, separate the solids in your broth from the broth and discard.
- Ladle or pour the broth into your containers and either store in the refrigerator for immediate use or freeze. Be sure to leave a little room for expansion in the containers you plan to freeze.
This post updated September 2015 as part of the #ThrowbackThursday photography project, where I add better photos to already delicious recipes!
Welcome to my blog! I’m looking forward to sharing recipes with you and hopefully encouraging you to get creative and play in the kitchen too. Let’s begin, shall we?
I’m not a huge fan of pumpkin as a food trend. The pumpkin has been terribly abused and after one too many bad pumpkin incarnations, I actively avoided cooking with pumpkin (other than savory soups) until this year. We needed a dessert for Thanksgiving and I wanted something comforting and decidedly “fall”. I also happened to have some fresh pumpkin puree around and some Goodie Godmother challah bread.
I’m not going to say this is the perfect bread pudding, but it was so. good. We waited all of five minutes before sneaking bread hunks from the edges of the pan for “quality control” purposes.
Pumpkin Challah Bread PuddingPrint
- 6 cups challah bread cut into 1” cubes left out to dry overnight
- 2 eggs
- 2/3 cup pumpkin puree
- 2 tbsp browned butter melted
- cup ¼ brown sugar
- cup ¼ granulated sugar
- 2 cups milk (if you're lactose intolerate almond milk is a great substitute!)
- cup ½ pecans or walnuts chopped
- tsp ¼ nutmeg
- 1 tsp vanilla
- 1 tsp cinnamon
- If you don't have browned butter on hand, brown the butter now. To brown butter, place the desired quantity of unsalted butter into a saucepan over medium heat. Melt the butter and watch it as it "cooks", stirring constantly. After a few minutes it will give off a rich nutty aroma and turn brown. When this happens, remove from the heat immediately as it burns easily. Set aside.
- Preheat your oven to 350 F
- Combine eggs, milk, sugars, melted butter, vanilla, nutmeg, cinnamon and pumpkin puree in a bowl. Whisk until well combined.
- Add bread cubes and allow to soak in bowl for about 5 minutes. Stir in pecan pieces.
- Use butter or nonstick spray to coat a 9 inch pie pan or 8x8 inch casserole dish.
- Pour bread mixture into pan and bake uncovered for 45 minutes or until the top of the pudding is brown and the center is set. If you find the top starts to brown too quickly, loosely cover with foil and continue to bake.
- Remove and allow to set 10 minutes before serving.
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