NOTE MOST IMPORTANT:
Please, when you get a chance, go to the site and test our new UPS shipping charges system. To test it you will have to select an item as if to buy, adding it to your shopping cart. (Don't worry, we won't go so far as putting in your name, addy and credit information.) This will provide you with a window and box which asks for your zip code to get an estimated shipping charge.
If the item selected is over $99.00 the shipping charge for UPS Ground Service will be reflected as "Free". The shipping charges for enhanced delivery service, 3-Day, 2-Day or Overnight, are also shown. Now you have a real choice!
These charges are based on UPS real time charges of the actual total shipping weight of the order shipped to your zipcode. This weight is for any number of items, size or value of any order.
Then, as though you were buying, you would again click on Checkout and it would provide you the option to select the delivery of choice. This amount would, later in the process, be added to your order.
MyChefsFavorites.com has long felt we were missing business on smaller item orders of less than $99.00 and some larger inexpensive items, all having fixed shipping prices and no way to adjust for multiple items ordered. My staff has worked long and hard to bring this new system to fruition. We think it is super since you can now order a small item and pay only UPS charges on 10 inexpensive items and not be charged, say 10 x $4.50, rather the true shipping weight of the ten items to your zipcode.
We think you'll love it. It is far more fair and reasonable for you. Let me know what you think.
NOW, ON TO THE NEWSLETTER WITH SOME GREAT RECIPES:
The beginning of Fall portends cooler weather (At least some places!) for us and with that I always start thinking soups. I love soups! Rich, nourishing , warming and a real meal...a comfort food.
With all that wisdom I decided to get everyone else thinking the same way and decided to get back to the basics, the foundations of great soups or, simply put, basic stocks.
Here I have provided recipes for the Bouquet Garnie which makes the fabrication of all stocks easier...several Bouquets Garni can be made at the same time and stored in a sealed container.
And, I offer the three essentials: Chicken, Vegetable and Brown or Veal Stock.
Please feel free to print or to save these recipes on your computer. They are meant to be used!
As to soups, I would remind you that there are already some fifty (50) soup recipes already on the website, MyChefsFavorites.com. All you have to do is to go to the Fifty States Menus on the home page and click on any state. Each state's menu has a soup recipe among others. Isn't that clever?
Keep in mind, if you don't have a good stockpot or one large enough for soups and stocks, I offer a real plethora of them on the site.
Have fun! And stay cool.
Kindest regards to you all.
Don Shipman
Bouquet Garni
2 bay leaves
3 sprigs fresh thyme
10 whole black peppercorns, cracked
10 fresh parsley stems, twisted to release extra flavor
2 cloves garlic, lightly crushed
Place all ingredients on cheesecloth that has been dampened and folded double.
Draw up all four corners and tie with a long piece of kitchen twine so it will hang well over the side of your stockpot for easy retrieval.
Chicken Stock - Makes 3 to 4 quarts of stock
6 pounds chicken bones (preferably necks and backs)
5 quarts 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
2 stalks celery, cleaned and cut in to 1/2 inch pieces
1 bouquet garni
- 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.
- 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.”)
- Simmer the stock uncovered for 4 hours. Skim and degrease as needed.
- Strain the finished stock through a coarse strainer to remove the bones and vegetables. Strain the stock once again but through a fine sieve.
- Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
- When stock has cooled completely, place in the refrigerator for at least 8 hours so 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.
Mark 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 and store in small freezer bags or freeze in small storage containers of the lidded sort. Thaw as needed for easy access to small amounts of stock.
Vegetable Stock - Makes 3 to 4 quarts of stock
3 tablespoons neutral-flavored oil (grapeseed, canola, avocado, almond)
3 large yellow onions, coarsely chopped into 1/2 inch thick pieces
6 stalks celery, coarsely chopped into 1/2 inch thick pieces
6 medium carrots, coarsely chopped into 1/2 inch thick pieces
3 small parsnips, coarsely chopped into 1/ 2 inch thick pieces
3 small turnips, coarsely chopped into 1/2 inch thick pieces
3 leeks (pale green and white parts only), coarsely chopped into 1/2 thick pieces
2 cups quarters white mushrooms (optional)
1 large tomato, coarsely chopped into 2 inch pieces (optional)
1 pint dry white wine (drinkable quality)
5 quarts cold water
1 bouquet garni
- Wash all vegetables well.
- Pour oil into a large (at least 12-quart), heated stockpot, then stir in onions, celery, carrots, parsnips and turnips. Continue to cook over medium high heat until vegetables are starting to brown, about 20-30 minutes.
- Add leeks, mushrooms and tomatoes, then deglaze the pan with the white wine.
- Cook over high heat for 2-3 minutes, then, add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for one hour.
- Strain the finished stock through a fine mesh strainer. Place in a non-reactive container, and chill qui<>ckly in an ice water bath, stirring often.
- When stock has cooled completely, place in the refrigerator or freezer, covered tightly.
Variations: For a much stronger stock, increase the amount of vegetables you use.
Make It Ahead: This stock may be stored 5 days in the refrigerator or up to 6 months in the freezer.
Suggestion: Freeze stock in ice cube trays and store in small freezer bags or freeze in small storage containers of the lidded sort. Thaw as needed for easy access to small amounts of stock.
Brown Stock (Veal Stock) - Makes 3 to 4 quarts of stock
16 pounds veal bones (meaty neck, shank or back bones), cut into 3-4 inch pieces
4 medium carrots, cut into 2 inch pieces
4 stalks celery, cut into 2 inch pieces
4 yellow onions, cut into 2 inch pieces
4 ounces (1 /2 cup) tomato paste
2 cups dry red wine (drinkable quality)
6 quarts cold water1 bouquet garni
- Divide the bones between 2 metal roasting pans, being careful not to overcrowd the pans. Roast in a preheated 375 degrees F oven for 20 minutes, then turn the bones over and roast 20 minutes more. Turn the bones over one additional time and roast another 10 minutes, or until the bones are a uniform golden brown.
- Sprinkle the chopped vegetable over the bones and roast 10 minutes. Stir to prevent burning, then dab the bones with tomato paste and roast 10 minutes more, or until the vegetables begin to brown. If any vegetables or bone tips have burned, remove the burned areas carefully and discard.
- Transfer only the bones to a large stockpot. Place the roasting pans full of vegetables on the stove over medium heat. Allow the pan to get very hot, then, add the wine, scraping the bottom of the pans to remove any browned bits. Transfer the vegetables and all the deglazing liquid to the stockpot. This will give the stock wonderful flavor.
- Add the water to the pot and bring to a boil, skimming any scum as it surfaces. Immediately reduce the heat, and bring the stock to a simmer.
- Add the bouquet garni and simmer 6-8 hours, carefully skimming any scum or fat from the surface as it forms.
- When stock has reached the desired strength, use tongs to remove large pieces of bone and meat. Strain the stock through a coarse strainer to remove the vegetables. Strain the stock once again through a fine sieve.
- Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
- 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 recipes.
Variation: 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 and store in small freezer bags or freeze in small storage containers of the lidded sort. Thaw as needed for easy access to small amounts of stock.
Sincerely,
Don Shipman,
MyChefsFavorites.com
Mandoline-Slicer.com
