Technique

Cassoule

Just as this classic dish varies from town to town in the Southwest of France so will the kitchen of each cook who takes on the task of creating a cassoulet. One of the best sources of information regarding the making of cassoulet is Paula Wolfert’s Cooking of the Southwest of France. For those who want to create a cassoulet—and it’s more of a creating process than executing a recipe read several sources of information about this dish. If the recipe appears
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What’s Parker Doing with HIS bag?

Turkey Stock 1 turkey pack 1 medium onion, peeled and chopped 1 carrot, peeled and chopped 1 stalk celery, chopper 1 TBS dried thyme 1 bay leaf     From the turkey pack—drumstick, back and wing—you can make a couple of quarts of stock and also remove several cups of chopped meat from the bones.   Separate the wing joints.  Crack the first wing joint into two inch pieces.  (That would be the flat one farthest from the body of the bird.)  Chop the back into three pieces.   Place all of
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Awesome stock (and how to use it)

So this is Parker's method in a nutshell for making rich stock.  I save the bones from chicken, steak, roasts (pork or beef), hams-pretty much anything to make stocks.  When using turkey, I end up with a quarts.  With smaller bones (beef or ham) I end up with pints.  I freeze all of them. But what to do with them, once you have made them.  Of course, you can use them to make soup.  A good stock will change any ordinary
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Sauteed Greens

So when you work an 18 hour day, from office to the back of the truck, what do you eat for dinner.  Especially when it is midnight and you want something easy and hot.  I usually opt for sausage and greens.  Here is what I do: Saute a couple of sausage links in a pan over medium heat.  I usually opt for andouille, as I prefer something spicy, but bratwurst and kielbasa also are tasty.  If you choose chicken brats, then
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CELERY

For those who have enjoyed FFM celery in the last several year you know about its dark green color and the thinner stalks.  For those new to this product be assured it is not a different kind of celery or a completely different celery related product.  No, it is celery grown naturally. Commercial celery is much whiter because the plants are wrapped to cause a kind of “bleaching” from lack of light.  Unbleached celery has more nutrition and a deeper flavor
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Sweet Potatoes

Lay the sweet potatoes on the cutting board and poke two or three sets of holes using a fork.  Line a tray with foil and roast the sweet potatoes in a 350 degree oven until they are very soft.  Remove from the oven and cool.  When the sweet potatoes are cool enough to handle, remove the skins from the pulp. You can mash them with a fork or put them through a food mill.  A food processor is best for making
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Quick and Easy Tomato Sauce

4 TBS olive oil 2 cloves of garlic 5-6 tomatoes, Roma type preferred Salt and pepper Fresh Basil Place the oil in a heavy bottom pan.  Add the garlic, peeled and chopped.  Chop the tomatoes—skins, seeds and all—into large chunks.  Add these to the garlic and oil.  Simmer until liquid comes from the tomatoes and then raise the heat to medium.  Stir, crush and mash the tomatoes. When the tomatoes have completely turned to mush pass the mixture through a food mill.  Return the sauce to
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Week 18-Parker’s Thoughts

Although you have not put the cover on the grill and secured it for winter, fall is in the air.  This is the time of bounty when we are coaxed back into the kitchen.  The winter keepers are ready.  We still have the products of late summer.  It’s the best of all times. It’s time to think about slower cooking as well as making large batches of your favors that you can used throughout the week. Mustard and Turnip Greens Remove the greens
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Tomato Face Mask

This year was not an easy one for tomatoes.  The cool summer meant slow maturation.  Many of you may still have green tomatoes on the vine.  You may end up with a lot at the end of the season, all at once.  What do you do?  I found this interesting article at Inhabitots.  Of course, there were the usual-freeze, can, make sauce, dehydrate, and juice.  This one was a bit of a surprise, though.... [blockquote]Eating tomatoes is obviously the
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Veggie Wraps with Honey Mustard Dressing

This comes from the Raw Trainer, Marisa DiCenso Pelser at Pure health and Fitness! 1 Dressing: 1 cup olive oil 1/3 cup honey 1/4 cup mustard, coarse mixed with Dijon 1/4 cup apple cider vinegar 2 tbsp. lemon juice 1 clove garlic Wraps: 2 large collard leaves 2 cups mixed greens or sprouts 1 avocado, sliced 1/2 cup red bell pepper, chopped 1/2 cup cucumber, chopped 1/2 cup carrot, shredded Honey mustard dressing to taste Place all ingredients in a collard and wrap like a burrito!
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