Ruth Haffly wrote to Dave Drum <=-

Title: The Urban Peasant's Cauliflower Cheese
Categories: Vegetables, Dairy, Cheese
Yield: 4 servings

Looks good. Steve doesn't like caulifower that much if it's plain but
is more willing to eat it if I put a cheese sauce on it. Even some
grated Parm will make a difference; I did it that way when the girls
were still living at home and every bit was eaten.

James Barber's "Urban Peasant" cooking show was one of my favourite
PBS offerings. It was a Canadian (CBC) show produced in Vancouver. I
also found episodes on The Learning Channel.

I didn't catch that series but from the description and recipe, if I
ever come across the cook book, I'll grab it in a NY minute. (G) We did get a small seafood cook book while on the Outer Banks last week--saw
some recipies with potential...........

Many of James' shows are available on You Tube. Here's a link to the
Chicken Stock show that runs just under 5 minutes - recipe follows:

https://www.youtube.com/watch?v=uwmYlbAOXSU

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Urban Peasant - Chicken Stock
Categories: Soups, Poultry, Vegetables, Herbs
Yield: 1 recipe

1 Chicken carcass
+=OR=+
1 lb Leftover chicken bones
1 Leek
1 Carrot
Skins of 2 onions
1 Bay leaf
1 tb Peppercorns
Handful of parsley
1 Rib celery
+=OR=+
1 tb Celery salt
Water

Place all of the ingredients in a large pot (the bigger
the better) and fill the pot with enough water to reach
a couple of inches over the chicken carcass. Bring to a
rolling boil over medium heat and remove any scum that
may have collected with a spoon.

Reduce the heat as low as possible and let the stock
simmer overnight, or keep the heat at medium and allow
the stock to cook for 3 hours or so, until it has a nice
yellow colour.

Pour the stock through a fine strainer and into small
containers for freezing. If you like your stock strong,
cook the reduced stock over medium heat for another 40
minutes or so.

RECIPE FROM: https://www.youtube.com

Uncle Dirty Dave's Archives

MMMMM


... A sweet treat nourishes more than the body; it can lift the soul too.
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Hi Dave,

James Barber's "Urban Peasant" cooking show was one of my favourite
PBS offerings. It was a Canadian (CBC) show produced in Vancouver. I
also found episodes on The Learning Channel.

I didn't catch that series but from the description and recipe, if I
ever come across the cook book, I'll grab it in a NY minute. (G) We did get a small seafood cook book while on the Outer Banks last week--saw
some recipies with potential...........

Many of James' shows are available on You Tube. Here's a link to the Chicken Stock show that runs just under 5 minutes - recipe follows:

https://www.youtube.com/watch?v=uwmYlbAOXSU

Chicken stock is something I can make without thinking about what goes
in. Generally for one chicken carcasse covered with water I'll add maybe
a half teaspoon or so of salt and a good sized teaspoon of some sort of seasoning like Mrs. Dash's Original or Braggs Organic Sprinkle. Bring it
to a boil, turn down to low and let it cook for an hour or so. Pull out
the bones, let them cool and take the meat off of them. Then you can
make chicken soup (add some turmeric, maybe a bit more salt and some
pepper) by putting the meat back into the stock and adding veggies. Or,
pour into glass jars & keep in the fridge to use as needed or freeze.
Easy to make & have on hand in the fridge.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

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