By Karen Solomon
Have you ever desired to . . .
Bottle your individual soda? Press your individual tofu? Smoke your personal cheese? Boil your individual bagels? Ferment your personal miso? Can your individual tomatoes? Roast your personal coffee?
Can It, Bottle It, Smoke It walks you thru a slew of pleasing culinary initiatives to inventory your larder and bathe your pals with artisan food and drink, kitchen staples, and completely addictive snacks. Karen Solomon—veteran foodstuff author, kitchen explorer, and writer of Jam It, Pickle It, healing It—brings forth a brand new number of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), drinks (Soy Milk), and extra. no matter if you’re a starting or professional domestic cook dinner, you’ll be encouraged to pump up the facility of your pantry.
With certain guideline on crucial concepts, time commitments for every undertaking (from 20 mins to two hours to a weekend), and labeling and wrapping guidance, Can It, Bottle It, Smoke It might help you get inventive within the kitchen. So go away the grocery aisle’s heavily produced packaging and secret materials at the back of and subscribe to the city homesteading revolution as you whip up a bevy of jars, bottles, and luggage packed with amazing hand-labeled eats.
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Extra info for Can It, Bottle It, Smoke It: And Other Kitchen Projects
Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve, leaving the drippings in the pot. Add the onion and celery to the pot and cook over medium heat until they begin to soften, about 5 minutes. Add the water, chicken, and salt, and bring to a boil. Reduce the heat to low and cook, covered, until the chicken is tender, about 30 minutes. Remove the chicken to a bowl and set aside. Add the potatoes to the pot and cook, covered, over medium heat until tender, about 15 minutes.
But it doesn’t mean he forgoes any other pleasures of the table. When I mentioned I was doing a book on chowders, we talked about this recipe concept. The salty-smoky fish in this chowder not only replaces the traditional bacon or salt pork but also provides plenty of great fish flavor. Plus it goes together very quickly and is great for a weeknight meal. Add a basket of Salt and Pepper Biscuits (page 95); an Orange, Radish, and Basil Salad (page 101); and a bowl of grapes for dessert. Melt the butter in a large heavy soup pot or Dutch oven, add the onion, and cook over medium heat until it begins to soften, about 5 minutes.
Let the whole boil five minutes. The chowder is then ready to be first-rate if you have followed the directions. An onion may be added if you like the flavor. indd 36 2/4/15 11:18 AM 7 cups water 1 teaspoon salt, plus more if needed 4 live lobsters (11/4 to 11/2 pounds each), rinsed (see Note) 6 ounces bacon, cut into 1/2-inch pieces (about 11/2 cups) 5 tablespoons butter, plus more if needed 1 large onion, chopped 1 large celery stalk, thinly sliced 3 tablespoons all-purpose flour 1/2 cup dry white wine 1 pound all-purpose potatoes, peeled and diced (about 3 cups) 2 cups corn kernels, cut from 3 ears of corn, or frozen corn 2 tablespoons chopped thyme 2 cups heavy cream 1/4 teaspoon cayenne pepper Freshly ground black pepper This is an utterly scrumptious and beautiful chowder.
Can It, Bottle It, Smoke It: And Other Kitchen Projects by Karen Solomon