Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Posts categorized as "water"
Gingered Watermelon Rind Relish
In a large saucepan, combine all of the ingredients and bring them to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about one hour stirring occasionally until the watermelon rind is tender and…
Corn Cob Stock
There’s a lot of serious flavor hidden in stripped corncobs. Instead of tossing them, use them to make a wonderful, sweet broth that can serve as the base for chowders and soups. Simply take six to eight cobs, crack them…
Carnitas
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!
This is Quite a Pickle
Lactic acid fermentation relies on beneficial cultures to break down natural sugars in pickled products producing a variety of healthful substances, like lactic acid bacteria, helpful in aiding digestion and maintaining the nutritional benefits of foods. These cucumber pickles (you can also use zucchini, if preferred) undergo a relatively short fermentation period in the refrigerator so you’ll have to wait awhile to enjoy these pickles but they turn out perfectly crispy and crunchy, just the way everyone likes them.
Sweet Pumpkin with Yogurt Sauce
Enjoy this with rice and pita bread.
Rhubarb-e-que Sauce
It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
Pear Sauce
Add a batch of pear sauce to the holiday menu this year. It’s easy to make that day or up to a week ahead of time. It’s a wonderful accompaniment to roasted meats, especially turkey.
Pickled Beets with Caraway
Fresh beets, earthy and sweet, are best roasted or steamed and, when there’s an abundance, pickled! Serve as a side dish, a relish or as an accompaniment to a cheese board with a creamy cheese, like goat cheese or brie, and chunks of pumpernickel bread.
Stone Fruit & Berry Compote
Chefs who use fresh, local, seasonal ingredients on their menu will admit that they are not hard to work with because the flavor is at its best when it arrives in their kitchens. Dress them up with this lemon ginger simple syrup for a special touch.