Tuesday, January 20, 2015

Beef Stock


I made a pot of beef stock the other day and had several requests on how to make it. Other than taking hours to cook, it is very easy. From 3 lbs of meaty bones, I will make four different dishes; French Onion Soup, Korean Bo Ssam (using beef not pork), stew and soup.

Drinking broth is the newest health craze; the belief is that there are many good nutrients found in the bones/connective tissue of animals that leech out into the broth when cooked for a long time. I can tell you that my dog's homeopathic vet recommends first a raw diet (bones ground up with meat) then cooked meat with broth. (He recommends, fish, chicken and beef broths. See other posts for those recipes.)

Some people don't roast the meat first, but I think it makes the stock richer and the meat taste better. Roasting browns the meat--called the Maillard Reaction--which deepens the flavor and locks the juices into the meat.

3 lbs free range meaty bones
2 large onions, quartered, peel on (OMIT if making for your pets)
1 large carrot
2 stalks celery
10 pieces of Parsley
3 pieces of thyme
4 quarts water
3 tablespoons of raw apple cider vinegar (helps leech the good stuff out of the bones)
Sea salt
Pepper

Preheat oven to 450 degrees and place meat, onions and carrot in a casserole dish for one hour, turning occasionally. In an hour, it'll look like this:
While meat is in oven, bring pot of water to boil. Put meat and vegetables into boiling water and add celery and vinegar. Wrap herbs in some cheesecloth to make a bouquet garni (if you don't have cheesecloth, just throw the herbs in). Skim any foam that floats on surface and lower to a gentle boil. 
Cook 3-5 hours uncovered. Either strain contents or scoop with a Chinese clotted spoon. Discard veggies. Save any good meat. (Dogs love the connective tissue.) To quickly cool stock, put in sink with ice and cold water. Stock can be frozen for months. Warning: the smell is so good it'll drive everyone crazy!

Sunday, August 31, 2014

Fish Stock for Dogs

My Pug, Ferdi, was diagnosed with a mass cell tumor and was treated with chemo. He now has several health issues, including a a depressed immune system., inflammation and other issues. He just started seeing an integrated vet and is getting supplements to support his system. In addition, he is eating chicken, and chicken fish and beef stock and vegetables.

Fish stock is high in anti-inflammatory amino acids (great for arthritis), it is beneficial for dogs with kidney issues, and it is a  natural source of iodine and thyroid nutrients Fish stock has gelatin which lines the digestive system and acts as a barrier to bad bacteria, it holds digestive juices in the belly longer which aids in digestion of nutrients and aids in increased absorption of vitamins and minerals.  It is high in glycine which encourages liver detox. The omega fatty acids are great for the coat and skin.

I started Ferdi with chicken stock and the vet asked me on his second visit if I was giving him fish stock yet. I hadn't and he suggested I start. So I called Whole Foods and asked if they have fish carcasses and they do--they freeze salmon carcasses and sell it for $1.00 a pound. So I picked one up a couple days ago.

I put it in my 12 quart stock pot that has a pasta insert/strainer. Covered it with water and cooked for 3 hours. I lifted the pasta strainer and drained off the liquid and threw the carcass away. Really liked having the strainer because it caught all the bones. Put the stock in several containers and froze all but one.

I gave both Ferdi and Cobi (healthy dog) the stock with their meals. They loved it!  


Chicken Stock for People and Dogs

The key to great chicken stock is to cook the bones a long time for fantastic flavor and best nutrition for both you and your dogs! I have made stock for years, and my elderly and sick Pug got healthier and lived for years eating chicken and stock. 

Homemade chicken stock in recipes makes dishes so much better than store bought stock. . You can even make chicken stock from leftover bones with any remaining meat--from a roast or rotisserie chicken--just put into pot with plenty of water, some vegetables (see below) and cook about 3 hours.

Some cooks make chicken stock by adding the chicken and cooking it to death and then throwing away the tasteless chicken. There is no reason to do this! Instead, cook chicken until it's done--about an hour if cut into pieces--then return the bones to the pot so they can continue to add flavor to the stock. The bones are the key to making great tasting and healthy stock. The bones release collagen and gelatin which is beneficial to animals and people. 

I cook 2 hickens at a time for my dogs and put the chicken and stock in containers and freeze all but one. To save space, I make the stock very concentrated. When feeding my dogs, I put the chicken and stock in their bowls and add a bit of hot water. 

Chicken Stock
1 organic chicken, cut into 8 pieces (do not use organs; neck is fine)
1 onion, quartered, skin on (OMIT for dogs)
2 stacks celery, roughly chopped
2 carrots, roughly chopped (Some dogs are allergic to; can omit)
1 parsnip, roughly chopped
1 turnip, roughly chopped
Sea salt and pepper (No pepper for dogs, 1/2 tsp salt for dogs)
Parsley 
Put chicken pieces into a large pot, add remaining ingredients and fill with water. When water comes to a boil, lower hit to a medium simmer and skim off any scum that forms on the top. Boil for about an hour. Remove meat and reserve. When meat is cool, remove meat from bones. Throw bones and skin (and any of the vegetables) back into the pot and simmer 1-3 hours. Occasionally check water level. Remove bones and vegetables (a Chinese slotted spoon is perfect.).

Give your dogs any of the soft tissue from the bones;  it is highly digestible and good for them!

Whatever stock you don't need can be frozen and stored in plastic or glass containers. Fat will rise to top when chilled overnight and can be removed. (Fat is good for dogs unless they have pancreatitis.)




Tuesday, January 28, 2014

Chinese Cold Noodles and Sesame and Salad with Asian Style Dressing


Cold Noodles and Sesame on salad greens

The first time I had Chinese Cold Noodles and Sesame was in a Chinese restaurant in New York City in the early eighties. I was in college at the time and my boyfriend took me to this restaurant...it was my first experience eating anything spicy and I loved cold noodles immediately—even though it took me ages to eat the first few times, as my taste buds had to adjust to the spiciness.  
 
Eventually, I learned how to make them myself. Over the years, I have tweaked the recipe; it is quite different from the original--better, in my opinion. I like to serve it over salad with an Asian dressing to make a complete meal and to lighten it up a bit. I actually eat the dish warm--not cold--and like the way they make the salad greens wilt just a bit.  


Cold Noodles with Sesame Sauce
Serves 4-5 



1 pound Chinese-style dried noodle or spaghetti/fettuccine
2 tablespoons good quality peanut oil, like Loriva's roasted peanut 

6 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black and/or white sesame seeds

1/2 bunch scallions, chopped

1 cucumber, julienned or cut thinly
2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

2 tablespoons soy or tamari sauce

1 tablespoon sesame oil

Hot pepper flakes to taste

Water
Cilantro, chopped for sauce, leaves for garnish



While heating water to cook pasta; sauté ginger, sesame seeds, scallion and garlic in peanut oil on low heat. Do not allow garlic to brown. Add remaining ingredients for sauce except cilantro and sesame oil, stirring well to combine. Add small amounts of water until you like the consistency—should be thin enough to coat the pasta easily. Taste the sauce, as you may want to add more of one or more ingredients. If it is too hot and spicy, add more peanut butter. Turn off heat and add chopped cilantro and sesame oil. Cook pasta, drain and return to pot; add the sauce. Embellish with cucumber, cilantro leaves and more sesame seeds Serve room temperature or warm. 

salad

Cold Noodle sauce

Asian Style Dressing and Salad

3 parts olive oil

1 part white rice vinegar

1 part soy sauce


crushed garlic

Pepper



Salad greens, like romaine, radicchio, thinly sliced kale

Combine dressing and toss with vegetables. Serve noodles on top of salad.

Friday, January 24, 2014

Chicken Soup and Stock

You can buy chicken stock—even organic free range—but it is not even close to homemade--and, it's easy to make. Homemade chicken stock is much richer and will make anything you use with it taste better. You can also make chicken stock from leftover bones with any remaining meat--from a roast or rotisserie chicken.

Some cooks make chicken stock by adding the chicken and cooking it to death and then throwing away the tasteless chicken. There is no reason to do this! Instead, cook chicken until it's done--about an hour if cut into pieces--then return the bones to the pot so they can continue to add flavor to the stock.

Chicken Stock
1 chicken, cut into 8 pieces (do not use organs; neck is fine)
1 onion, quartered, skin on
2 stacks celery, roughly chopped
2 carrots, roughly chopped
1 parsnip, roughly chopped
1 turnip, roughly chopped
Handful parsley (can put in a piece of cheese cloth)
Salt and pepper
Put chicken pieces into a large pot, add remaining ingredients and fill with water. When water comes to a boil, lower hit to a medium simmer and skim off any scum that forms on the top. Boil for about an hour. Remove meat and reserve. When meat is cool, discard skin and remove meat from bones. Throw bones (and any of the vegetables) back into the pot and simmer for at least another hour. Occasionally check water level. You can simmer for hours, if desired. Remove bones and vegetables (a Chinese slotted spoon is perfect.) Whatever stock you don't need can be frozen and stored in plastic or glass containers. Fat will rise to top when chilled and can be removed.

Chicken stock from Bones
Put chicken bones and any remaining bits of meat into a stock pot and follow recipe above. Cook for 2-3 hours.  

Chicken Soup
Stock
Chicken cut or torn into bite-sized pieces
Root vegetables—carrot, celery, parsnips, turnips, celery root, jicama, etc cut into bite-sized pieces
Brown or white rice or pasta
Broccoli, Kale, spinach, peas, seaweed (optional)
Lemon zest (optional)
Heat stock and add root veggies and white rice and cook 20 minutes. If using brown, add 25 minutes earlier. If using pasta, cook separately and add at end.  Add other vegetables and chicken for last 5 minutes. Salt and pepper to taste.  Plate soup and add lemon zest to bowl.

Thursday, January 23, 2014

Curried Lentil Stew with Sweet Potatoes and Kale
 


A package of assorted heirloom lentils in my pantry was calling me and I came up with this dish, because it also included sweet potatoes and coconut milk--a combination that I was recently told was terrific together. The result--a creamy, super flavorful dish that is also light and super healthy! This is a complete meal, but you can also add some nice crusty bread.
Serves 4
2 tablespoons olive oil
2” piece of ginger, finely chopped
6 garlic cloves, finely chopped
2 medium sized sweet potatoes, diced
1 medium kale, cut chiffonade
1 large shallot or scallion, finely chopped
2 carrots, peeled and diced
1 tablespoon curry
1 can unsweetened coconut milk
 4 cups water
1 cup dried lentils, rinsed and picked over
1/3 cup coarsely chopped dried cherries
3 tablespoons cilantro stems, finely chopped and leaves for garnish
Heat oil in a pot over medium heat and add garlic, ginger, shallot, lentils, potatoes and carrots. Stir often until soften, about 7 minutes. Add curry and stir until fragrant, 1 minute.
Add salt, ¾ can coconut milk, water and bring to boil. Cover and let simmer, about 10 minutes or until lentils and potatoes are soft. Add kale for another minute or two, add cherries, saving a few for garnish and cilantro stems. Ladle soup in bowl, swirl in remaining coconut milk in 4 bowls and add cilantro and cherries as garnish.