For a printer friendly version of this recipe, click here. 2 cups water 2 Tbsp. kosher salt 1 Tbsp. black peppercorns 1 ½ Tbsp. white or brown sugar ¼ bay leaf **You can also add fresh thyme sprigs & juniper berries, flattened with the blade of a chef’s knife. Bring the water to a boil. […]
Tag: Fundamentals
Chinese Five-Spice Powder
For a printer friendly version of this recipe, click here. Makes approx. ¼ cup 1 Tbsp. Szechewan peppercorns** 8 star anise** 6 whole cloves 1 – 1 ½” piece cinnamon stick, crushed coarse 1 Tbsp. fennel seeds Equipment: electric spice or coffee grinder (used solely for grinding spices) In a jelly-roll pan combine the spices, […]
Charred/Roasted Peppers
There is a very good reason why charred/roasted peppers are so popular; they are utterly delicious & can be used in so many ways! Roast peppers over gas flame if you have a gas stove (use long tongs to hold & turn peppers until the skins are blackened; place in a glass bowl; cover with plastic wrap and […]
Phyllis’ Leek Tart
We have added a number of new vegetables to our repertoire over the past couple of years. There must be an Italian influence here somewhere! We are now including fennel, Romanesco cauliflower, leeks, cavolo nero or lacinato kale, savoy cabbage, butternut squash, kabocha squash and quince. With the leeks I have made gratins and […]
How To Make Stock
Chicken, Turkey, Beef, Veal, Lamb & Vegetarian The principles for making a stock are pretty much the same. If you want a dark stock, roast the bones or veggies before continuing to make the stock. Otherwise just begin! All these stocks freeze really well and are a “good thing” to have on hand, especially for […]