Tag Archives: herbs

Brining Pork

by Cat, Jan 2008  (Image, right, from Wikimedia Commons) See also: Brining Chicken; Brining Poultry   This article includes: 1. Why and How to Brine Pork; 2. Flavorings for your Brine; 3. Determine Amount of Brine; 4. Timing the Brine; 5. Sweetener; 6. Brine Recipe and Charts I highly … Continue reading

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Braised Chicken (or Game Hen) with Garlic, Herbs & Lemon

by Cat, Nov 2011 (Photo, right, from Wikipedia) This recipe is also known as “chicken with 40 cloves of garlic.” Made with game hen(s), this is just about my favorite Sunday Dinner recipe. I just love the flavor of the … Continue reading

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Brining Poultry

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading

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Brining (About)

by Cat, Sept 2007, updated Dec 2014 for salt amounts in brine (photo, right, by Cat) This post was formerly titled “Brining Chicken,” but most references to brining chicken have been moved to Brining Poultry. Brining meats helps the meat … Continue reading

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Potato Peel Water, Broth

by Cat, Oct 2007 See also: Beef Stock or Broth, Chicken Stock or Broth, Fish Stock or Broth, Vegetable Broth Traditionally, broths and stocks contain a high level of easily digested protein and minerals.  This level of protein is much harder to accomplish with … Continue reading

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Fish Stock

by Cat, Sept 2008 (Photo, right, from More To Door (a site in the UK that may contain malware, so I don’t include the link) Don’t curl your lip at this.  Fish stock is extremely nourishing, and lends wonderful flavor to … Continue reading

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Dublin Coddle

by Cat, Sept 2007 (photo, right, from The Paupered Chef (3)) See also: Irish Soda Brown Bread I first had this dish in a Portland restaurant specializing in Irish cuisine.  Hot and hearty, it’s perfect for a winter supper or pot luck.  I like … Continue reading

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Beef Stock/Broth

by Cat, Feb 2009 (Photo, right, from Wikimedia Commons) A good rich beef stock is hard to come by, especially one that tastes beefy.  Cooks Illustrated determined, through experimentation, that the best tasting broth comes from long, slow cooking of … Continue reading

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Preserved Lemon Sauces

by Cat, Sept 2013   Preserving lemons with salt is a great way to keep them through the off-season when fresh lemons are no longer available. See Preserved Lemons (Lacto-Fermented) for method. Once preserved in this way, they are delicious in many … Continue reading

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Chutney (Lacto-Fermented Fruit, Veg, Nuts and Spices)

by Cat, September 2007 Did you know that in times past, condiments such as sauerkraut, kimche, pickles, ketchup (catsup), marmalade, and chutneys were fermented with lactic acid instead of vinegar (acetic acid)?  And that this fermenting with lactic acid preserves … Continue reading

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