Cooking
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in Cooking, Prepare, Recipes, Side Dishes
Squash Blossoms Sautéed or Deep Fried
You can prepare, sauté or deep fry, and serve squash blossoms in 10 minutes or less. Squash blossoms—yellow-orange and delightfully bright–are a summer delicacy; they must be picked, cooked, and served on the same day. If you have more zucchini or other summer squash than you can eat, store, or give away, pick and serve […] More
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in Cooking
Vegetable Home Canning Cautions
Vegetables—unlike fruits–are low in acid so it is important to use prescribed methods and equipment when canning the overflow of summer and fall harvest. Use a steam pressure canner for vegetables. Low acid foods must be processed in a pressure canner to be free of botulism and other bacteria, mold, and yeast growth risks. (You […] More
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How to Make White Stock for Soups
White stock is full bodied with little or no color—and, on its own,nearly neutral flavor. Use white stock to amplify the flavors of the foods added to it. Dried vegetable soups–black bean, white-navy bean, lima bean, kidney bean, whole and split pea, and lentil–are made with white stock. Reduce white stock to use as a […] More
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in Cooking, Prepare, Recipes, Soups and Stews
How to Make Chicken Stock With No Recipe
I make many flavorful soups year-round using vegetables from my kitchen garden. Chicken stock and vegetable stock are the base for many of these. Here’s how I make chicken stock: Chicken stock is a basic preparation used to make many soups and sauces. Chicken stock draws its flavor from the bones and meat of a […] More
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in Cooking, Prepare, Recipes, Soups and Stews, Tips
How to Make Vegetable Stock With No Recipe
Vegetable stocks draw their flavor entirely from vegetables and water and, sometimes, herbs and spices, and wine. Vegetable stock can be served alone or used to flavor soups, sauces, meats, poultry, fish, and vegetables. Use vegetable stock for light, healthy dishes. Vegetable stock—also called vegetable broth–is a clear, thin flavored liquid—the flavor is determined by […] More
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Baby Beets: Steamed, Baked, Pickled
Baby beets are beets harvested just as they have started to round out. Leave these beets until they mature and you can call them table beets. Baby beets—just about the size of a ping-pong ball—have the most delicate taste and texture. Table beets—as big as your fist—still taste good, but don’t let them grow much […] More
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Artichokes: Steamed and Stuffed
Artichokes are always eaten cooked. Once cooked, they can be served hot, warm or cold. Pull off each leaf; dunk it in the sauce; put it in your mouth and pull, scraping the tender flesh through your teeth. Cut the tender nut-flavored bottom into bite-sized pieces, dunk in sauce and eat. Serve with béchamel, butter, […] More
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in Cooking, Legumes, Prepare, Recipes, Side Dishes
Dried Beans: Cooking
Dried beans eaten fresh meaning during the season just after they have been harvested and dried–will undoubtedly be the best tasting. But a big plus for dried beans is that they have a long shelf life if stored in a dry, cool, airtight container away from sunlight. Quite easily, you can keep dried beans on […] More
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in Cooking
Vegetable Fritters and Tempura
Vegetables mixed with a batter and dropped into hot fat or vegetables dipped in batter and fried. Fritters or tempura? Yes! The term fritter is used for both of these preparations. And tempura is not far behind. Here are quick directions for an almost vegetable fritter you can whip up using the leftover vegetables in […] More
Stephen Albert
