TIPS TIPS TIPS
How to get the aromatic rosemary off the stems. and chop.


Make ahead different kind of autumn cookies, from L to R Butter Pecan, Cowboy cookies, Cranberry,  orange, white chocolate chip and chopped macadamia nuts. You can freeze these and only bake one day.  I divide in small bags and freeze so when i want to drop at a family or take a meal and need a dessert, I can just grab a bag and there you go.

I keep all my scraps from vegetables and onions and whatever you think would be in a good vegetable stock.  I freeze them in a large gallon freezer bag and when you have filled it , then its time to take out and pour water to where it covers your scraps and aromatics (herbs garlic and peels)  Mine turned a beautiful purplish color (from the red onion peels).  Then boil it on medium for about 20 minutes or when you can really smell the aroma throughout your kitchen.  Remove from the heat and let cool down a bit. I usually make this on the same day I am cooking a dish that I am using broth in a carton.  Then once you have used the broth save the carton, rinse out and pour in your veg stock and use sharpie to write on carton. Place in Fridge.


I like to have all my veggies, herbs, garlic and onions cut ahead of time because once you start cooking you might not have time to stop and peel and chop.  It is good to have it laid out as well because you get interrupted and leave something out.  I am sure it never happens to you.

"Rough" chop your herbs, this is sage.  You need a rough chop for some herbs to extract all the flavor, You can use store bought if you forgot to plant certain herbs.  I only use sage maybe 2 times a year so I don't plant I buy packaged.

I use a flat food scoop to transfer my chopped vegs/herbs/garlic etc, to the pan on the stove. I love this product. It lasts forever.

I HOPE you enjoyed these tips.  There will be more to come.

Fantasticfoodiefun.blogspot.com



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