Homemade Chicken Stock (My Liquid Gold)
It’s almost July and I am still making soup!! Mhm.. That’s right soup! As many of you know I always make my own stock and keep it stored in my freezer. Stock comes in handy for last minute risotto or a ton of other tasty creations. There are a lot of quick and easy things you make whip up – out of them all, soups are one of my favorite! The key to making a good soup or risotto is the stock. People make yer own stock (don’t know how? Keep reading!)! Do it. Trust me. You will be more creative and being more creative will make you happier!
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Moroccan Carrot Soup
My favorite go to lunch is soup that I can sip out of my Grandmother Akin’s coffee cup. The combination of warm soup in that comforting mug washes my troubles away.. well that is until the soup is gone, but you get the picture. This is a very simple recipe that can be made in advance, frozen. Great for week day lunches or a nice way to start your next dinner party. Hope you enjoy this as much as I did.
This soup should be made with farmers market fresh carrots, the better quality carrots and stock you use the better this soup will be. Recipe inspired from The Bon Appétit.
Full RecipeButtermilk
Lot’s of good recipes call for buttermilk, from fried chicken to tasty moist cakes. Buttermilk is something I often don’t stock in my pantry mostly because I don’t need it that often. The other main reason I don’t purchase it is because I can simply make it myself.
Full RecipeScallop Bacon Corn Chowder
I love this recipe because it is so homey and tastes of all things summer. The sweet from the corn and scallops balance with the peppers and the bacon. This really is one of my favorites.
I made this a few weeks back and for those of you gasping, omg she did not make this over the weekend did she?? I am still really sore, and just taking a shower takes all the energy I have. Oh and for those of you who don’t know about my gallbladder, well its now gone. I had surgery Thursday, the pain meds are working really good. The only food tempting me right now is Tomato Soup.
Full RecipePotato Leek Soup (Soupe de Poireaux et Pommes de Terre)
After our wonderful trip to Napa I came home and was inspired to make Thomas Keller’s Potato Leek Soup. This soup recipe caught my eye because it required leeks, shallots, yellow onions, and chives. I love onions, Aaron says I tend to onionize my food. Yes I am the onionizer!! Watch out!
This soup has very simple ingredients, for me what makes this soup special is the stock. I’m sure it tastes fine with store purchased stock, but making your own stock will take this from soup to a symphony in your mouth. I keep my chicken stock in the freezer, I make large batches so that when I want to make soup or need to make a sauce I am good to go.
Full RecipeBrunswick Stew (Daring Cooks Challenge Apr, 2010)
The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
This months Daring Cooks Challenge was super fun for me. Mostly because I got to break in my newly acquired WagnerWare Dutch Oven. We purchased this Dutch Oven off E-Bay and it works like a dream. It heats evenly and retains temperature like no other pot I have.
I created my stew using a Game Hen and Chicken Carcass Vegetable base stock. I pulled the game hen out of the stock pot after the stock had been simmering for about an hour. I let it cook off then I skinned it and removed all the meat and set it aside to add to my stew later. The other meat I chose for my stew was the economical choice of country style pork ribs.
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