Tag Archives: Stock

How I make chicken stock

I’ve had this blog for *mumblemumble* years, and I just realized I’ve never posted about chicken stock. So let’s fix that, because this stuff is a mainstay in my kitchen.

Homemade chicken stock is a lifesaver in so many ways. For folks like me who are avoiding onions and garlic, it’s an indispensable substitute for storebought broths. And because it tastes great on its own, it’s become my secret weapon for simple, brothy soups like egg drop soup, hot-and-sour soup, or avgolemono. I like to cook matzo balls, wontons, or tortellini in salted water, then float them in warm chicken broth. I use it as a base for miso soup and ramen. Even if you’re not a soup person, this stuff is great for cooking grains—rice, quinoa, buckwheat, etc—and it makes for a damn fine risotto.

Chicken stock is also an important part of my self-care these days. When my gut is acting up and I just can’t stomach the thought of solid food, I’ll heat up some stock and sip it from a mug, adding a generous pinch of salt and maybe a few slices of fresh ginger. It’s a nice reminder that food doesn’t have to be complicated and fraught, and that it doesn’t actually take much to nourish myself.

Continue reading

Advertisements

Leave a comment

Filed under Uncategorized

Making it up as I go

This week has been INSANITY.  Sheer, near-unmitigated insanity.  So, instead of something eloquent and carefully-crafted, here’s a soup I made up.

This is the perfect example of what happens with a bunch of odds and ends and a lot of time on my hands.  I had shrimp shells in the freezer, left over from my last lemon-caper experiment. I had a powerful hankering for a bowl of soup with pesto on top. And I had a germ of an inspiration, thanks to a video about Tex-Mex chowdah.

Continue reading

Leave a comment

Filed under Uncategorized

Pot π

This was supposed to be a St. Patrick’s Day post.  I was all jazzed to write about, y’know, green food.  I went to the store, and there were these adorable little tomatillos, nestled cheekily in their wrinkly skins.  I wanted so badly to turn them into a gorgeous salsa verde, all hot and sharp and bright jewel-green.  But then I tried, and somewhere along the line things went wrong, and the salsa turned out mouth-searingly spicy and sour and…beige.   I don’t really want to talk about it.

So instead, let us turn our attention to another holiday entirely, and a much more pleasant and comforting subject: pie.  Or pi, as it were.

Continue reading

Leave a comment

Filed under Uncategorized