Dizzy Swallows

Veggie Scrap Stock

August 13th, 2010

If there is one thing (and in fact there are many) that my mother taught me it is “waste not want not” when it comes to food. This is in fact not a true recipe but a simple habit to get into if you are a like minded-individual.

In any busy kitchen, there is constant stream of bits and pieces being trimmed, cut, and peeled off of vegetables. The fact is that these seemingly useless scraps are in fact the makings of a simple, tasty broth. Gather the scraps in a sealed container in your refrigerator and let them collect for no more than a week. Some of my favorite stock makers are onion cast offs (though not the paper-like peel), celery leaves, parsley or other herb stems, and of course the all important parmesan rind. At the end of the week, or every few days, plop all of your … Continue reading

Pâte Brisée

June 30th, 2010
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Simple Chile Paste

June 19th, 2010
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Preparing Dried Beans

June 19th, 2010

Beans are wonderful. The flexibility, the variety, the protein content, and the economy of these little gems make them a staple in our kitchen. I recommend purchasing dried beans in the bulk section of your favorite grocery, one that has a fairly quick turnover as fresh beans cook faster. Here is a brief method for preparing basic beans, ready to be used in whatever recipe your heart desires.

  1. Measure out beans into a large bowl or pot and fill with water. Swish the water around until you see the shriveled or broken beans float to the top. Spend a few moments sorting these out, as well as any wayward pebbles.
  2. Dump beans into a colander and rinse well.
  3. Transfer the beans to a large cooking pot and cover with water. Bring to a boil over high heat, skimming off the foam if necessary.
  4. Turn the heat to low, salt to
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