1425 don throw away that carcass Recipes

turkey carcass , practically picked clean, bay leaves, onions, peeled and quartered, carrots, thyme

warm water (110 degrees f/45degrees cup), white sugar, bread machine yeast (2-1/4 tsp), melted butter, oil (can use 4 tbsp of or melted butter), white bread flour, salt

roast duck carcass , including wings and neck, onion, peeled and roughtly chopped, carrot, peeled and roughtly chopped, stalks celery, roughly chopped, red chili pepper , slit, garlic cloves, ginger, star anise, lime rind , no pith, coriander sprigs, black peppercorns, lightly crushed

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

white bread, good quality, whole wheat sandwich bread, good quality, celery, diced, onion, diced, red apple, left unpeeled and diced small, dried apricots, finely chopped, fresh thyme sprigs, white wine, chicken stock or 1 1/2 cups chicken broth, apple cider vinegar, butter, onion powder, dried rosemary (the finely chopped 1), paprika, dried parsley, ground sage, turmeric, salt and pepper, to taste, chopped pecans (optional)

cubed lamb pieces, water or lamb stock, onion chopped finely, red lentils, diced very ripe tomatoes, tbsn tomato paste, ground turmeric, ground cinnamon, cinnamon stick, ground ginger, salt, freshly ground black pepper, re-hydrated (cooked ) chickpeas, celery stalk with leaves, finely chopped, cannelloni pasta tubes , smashed so that you get odd size shapes (but if you don tsp have that a very small handful of any pasta smashed or crunched up a bit to add interesting texture to the soup will work, juice of 1 lemon, coriander (cilantro), chopped coarsely

yeast, warm skim milk (or any other milks really), water , that is warm, sugar, egg, melted butter, flour (or more or less as needed), salt, extra melted butter, cinnamon, sugar, nutmeg

white sugar, all-purpose flour, baking soda, ground cinnamon, eggs, vegetable oil, chopped pecans, apple pie filling

applesauce, rum, eggs, salad oil, brownie mix, sliced almonds, semisweet chocolate chips

ground beef, sweet corn, drained, mild, chunky salsa, sliced black olives, cooked egg noodles, kidney beans, drained and rinsed, taco sauce, taco seasoning mix, tomato sauce

carcass and skin from a 12- to 14-lb roast turkey, water, onion, coarsely chopped, carrots , cut into 1/2-inch pieces, celery ribs, cut into 1/2-inch pieces, parsnip (peeled), cored and cut into 1/2-inch pieces, chopped thyme, unsalted butter, mushrooms, trimmed and quartered, all-purpose flour, roast turkey meat , cut into 1/2-inch pieces, frozen baby peas, thawed, all-purpose flour, baking powder, baking soda, salt, black pepper, coarsely grated extra-sharp cheddar, grated parmigiano-reggiano, cold unsalted butter , cut into 1/2-inch pieces, well-shaken buttermilk

carcass from a 12- to 14-lb roast turkey, including skin, or 6 pound turkey wings, water, leeks , greens reserved and white and pale green parts washed (see cooking tips) and chopped, garlic cloves, finely chopped, olive oil, onion, chopped, chopped rosemary, carrots, chopped, celery ribs, chopped, whole tomatoes in juice, drained and chopped, dried egg pasta squares (such as cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as barilla), broken into roughly 1- to 1 1/2-inch pieces, baby spinach, grated parmigiano-reggiano

carcass from a 14- to 16-lb roast turkey, including skin, qt water, dried thyme, crumbled, vegetable oil, onions, chopped, carrots, chopped, celery ribs, chopped, dried egg noodles (about 3 1/4 cups), frozen peas (from a 10-oz package), coarsely chopped cooked turkey meat (without skin )

carcasses , drumsticks, feet if attached, wings, and skin reserved from pheasants for pie, onion, sliced thick, carrots, chopped coarse, celery rib, chopped coarse, water, salt, fresh parsley sprigs, dried thyme, crumbled, bay leaf, whole black peppercorns

baby lima beans , sorted and rinsed, dry white beans (navy or northern) or 1/2 cup black-eyed peas, sorted and rinsed (you can also use a good cholent bean mix), chuck roast (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef brisket (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs top ribs (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs beef shanks (don tsp use that fatty cholent plate and do put some bones in) or 1 1/4 lbs other pot roast (don tsp use that fatty cholent plate and do put some bones in), onion, chopped, pot barley, washed, dry lentils , sorted and rinsed, paprika, salt, ground black pepper, ground ginger, potatoes , scrubbed

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

eggs, well beaten, butter, brown sugar, currants, citron, candied orange peel or 1/2 lb candied lemon peel, dates, chopped, white raisins, candied cherry, candied pineapple, honey, molasses, brandy or 1/2 cup sherry wine or 1/2 cup cider, mixed nuts, chopped, flour, cinnamon, mace, baking powder

artichokes, smoked bacon or 1 1/2 lbs pancetta, sliced, italian seasoned breadcrumbs, parmigiano-reggiano cheese (don tsp buy it pre-grated, and don tsp use that stuff from the green can) or 1 1/2 cups good domestic parmesan cheese, grated (don tsp buy it pre-grated, and don tsp use that stuff from the green can), pecorino romano cheese, grated, green onion, chopped, parsley, chopped, garlic cloves, minced, salt, fresh ground black pepper, cayenne pepper, olive oil, lemons