March Newsletter 2005

Hi,

The season is changing so fast it occurs to me that we should be doing some things to prep to save time in the kitchen...as much as we love to be there with our favorite recipes, pots and pans and ranges. Working in the kitchen, for me at least, is a labor of love but I do like to be efficient and have shortcuts and preps at hand. These just make life a lot easier and even less like labor...work.

I am always open to getting, using and even publishing your favorite tips. Just try me!

In keeping with all that...here are a few useful tidbits for you. Have fun, enjoy and eat well and healthy!

A TIP FOR COOKING WITH: WINE

This following is extracted from an article by Abby Mandel, Special Contributor to the Dallas Morning News, Saturday, March 5th.

Abby points out that it's almost impossible to invent a new cooking tip. Even the most innovative cooking idea ends up being something that was done years ago.

She cites the case with Dr. Eleanor Hetz's amazing tip about cooking with wine.
No matter: This is something the home cook needs to know.

Dr. Hetz, an accomplished cook, reduces a gallon of Gallo Hearty Burgundy wine by simmering it down to about four cups, about one-fourth the original quantity, and freezes it in ice cube trays. Why?

When she cooks a dish that needs wine, she uses these cubes and they do the trick. She doesn't need to open a bottle just for two cups of wine (or less) and question whether it's enough or the right kind. (Me? I just drink the rest...a bonus ala Red Skelton!)

Dr Hetz likes to use the wine in long-simmering dishes such as short ribs and oxtail stew. More can be added at the end if needed.

This wine tip can be used in many sauces, beef and lamb stews, casseroles and the like. Abby also suggested its use with a "Quick" Stovetop Coq Au Vin and with Pan-seared Beef Filets with Red Wine, Onion and Dried Cranberries. I cite these two recipes only to point out that the frozen product is not limited to stews, casseroles and the like.

One cube equals about 2 or 3 tablespoons which equals about 1 to 1-1/2 cups of unreduced wine.

According to Abby, Dr. Hetz has experimented with many red wines and prefers the Gallo variety for this purpose, but you can experiment with other wines.. Two cups of wine left over from a dinner party can be reduced to 1/2 cup. Try it, I think you'll like it.

Pour one gallon Gallo Hearty Burgundy wine into a large, non aluminum pot. (Use one with a wide opening such as Bourgeat's Copper and Stainless steel 6-3/4qt. Saucepan or the 5-1/4qt. Straight-side Saute pan.) as it reduces faster.)

Bring to a boil, then simmer vigorously uncovered and over medium heat until wine measures about four cups. This will take about one and a quarter hours.

Cool, then chill. Pour wine (avoid using the sediment at the bottom of the pan) into plastic ice cube trays; freeze. When frozen completely through, pop the cubes into a plastic bag, then into another bag to double bag for freezing. Store in your freezer where they can remain in a frozen state for up to one year.

PREPPING FOR DAILY KITCHEN USE:

In last month's newsletter I provided a rice recipe using Swanson's chicken stock. That's OK but, I have to tell you...the satisfaction of going to the fridge and taking out a container of your very own stock is not only gratifying but just a whole lot more tasty. You KNOW what you are getting!

With that in mind and speaking of freezing ahead for easy and great cooking adventures: Recently I have been selling more and more of the great stockpots on the site. Conversations with these buyers reveals that almost all of them are preparing their stocks of whatever variety well ahead and, as in the above wine tip, freezing the stock in one pint containers which they can whip out of the freezer at any time. They all agree home made stock is always better than the canned or store bought frozen variety, hands down.

THE FOLLOWING RECIPE IS FOR CHICKEN STOCK. MyChefsFavorites.com also has recipes for VEGETABLE STOCK, BROWN OR VEAL STOCK. There is also a recipe there for BOUQUET GARNI, an important ingredient for your stocks.

CHICKEN STOCK - Makes 3 to 4 quarts of stock

6 pounds chicken bones (necks and backs preferably)
1 gallon plus 1 quart cold water (or enough to cover bones)
1 large yellow onion, peeled and cut into 1/2 inch pieces
2 medium` carrots, cleaned and cut into 1/2 inch pieces

1. Place the chicken bones in a large (at least 8-quart) stockpot, and add cool water. Bring slowly to a boil. Once the water begins to boil, immediately reduce heat to a simmer. (Simmering creates a gentle roll in the liquid. The bubbles should break just below the surface.) Use a skimming spoon to remove all surface foam (scum) as it forms at the top of the pot.

2. Add the onions, carrots, celery and bouquet garni. Continue to simmer, skinning foam as necessary. Remove pools of fat that collect at the top of the pot with a kitchen spoon. (Excess oil forms a “lid” on the stock, not allowing it to “breathe.”)

3. Simmer the stock uncovered for 4 hours. Skim and degrease as needed.

4. Strain the finished stock through a coarse strainer to remove the bones and vegetables. Strain the stock once again but through a fine sieve. (You can achieve much the same effect using the stock pot with spigot offered on the website. This is especially handy if using one of the very large stockpots.)

5. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.

6. When stock has cooled completely, place in the refrigerator for at least 8 hours so that the excess fat will congeal on the top of the stock. Remove the congealed fat with a kitchen spoon before using in recipes.

Variations: For a much stronger stock, increase the amount of bones you use by 3 or 4 pounds.

Make It Ahead: This stock may be stored 3 days in the refrigerator or up to 6 months in the freezer.

Suggestion: Freeze stock in ice cube trays, covered freezer containers (the one (1) pint size is a good useable quantity) or small freezer bags. Thaw as needed for easy access to small amounts of stock.

Sincerely,
Don Shipman,
MyChefsFavorites.com