Thanksgiving Tips from Parker Bosley
Make turkey stock a day early The day before you roast the turkey, use the neck and the first two wing joints to make a stock. Chop the wing joints and the neck into one inch pieces. Brown these in some butter with chopped onion, celery and carrot. Cover with water and bring to a boil. Skim the stock. Add some thyme…
Cooking with Pumpkin
Try using any variety of Sweet or Pie pumpkins for a ton of iron, fiber, Vitamin A, Vitamin C and antioxidants! It’s also totally delicious, and easy to cook with. Make your own from-scratch pumpkin pie, pumpkin bread, pumpkin butter, etc. Slice the pumpkin in half (creating two symmetrical halves, except for the stem) and scoop…
Making Apple Sauce and Apple Butter
Don’t ever throw out any apples that are getting old in your refrigerator, may be bruised, or you just don’t have the appetite to eat. Preserve them by turning them into apple sauce or apple butter. Apple sauce is very simple. Simply peel and core your apples. Add them to a heavy bottomed stock pock with about a cup of water, depending on…
La Ratte Fingerling Potatoes
Fingerling potatoes have become very popular in high end restaurants. These French heirlooms are renowned for their buttery and somewhat nutty flavor, as well as their tender texture. They also sound fancy on a menu and come with a fancy price! Fingerlings can simply be roasted in the oven, tossed with garlic, onions, olive oil and salt. Have the oven crumb to 400 degrees for best results.…
Preserving Corn
When the sweet corn comes in, it comes in heavy! If you want to preserve your kernels for later use, follow these simple steps: Remove the husks from the corn and take away the silk. Set out a large, flat plastic container or line a cutting board with plastic wrap to catch the “milk” from the…
A creative use for corn cobs.
I can only think of three uses for corn cobs. Compost. Shooing stray cats out of the yard. Making vegetable stock. The cob to sweet corn has a lot of flavor. Use corn cobs, a carrot, a stalk of celery, a small onion and some thyme and bay leaf. Cover with water and simmer for three to four hours. Add more water from…
Caramelizing Onions
Making caramelized onions takes some time and patience, but the silky, savory, sweet onions keep well and taste delicious! You can use white, sweet or red onions. Use them on sandwiches, pizza, in pasta, soups or on top of a rich salad. They pair well with acid to cut the fat, so add fruit and vinegar.…
Grass-Fed Beef
OK, no beating around the bush here. If you like your beef cooked well, just throw this meat out now. It’s not meant to be enjoyed well done. Steaks should be medium at most; roasts cooked slow with moisture; and ground is A‐OK dark pink in the middle and juicy. The meat is slightly sweet, lean and has a very natural…
Cooking a grassfed beef steak
Get your grill hot. Real hot. Most grills in restaurants are 500 degrees or greater. Rub your steak with the seasonings you desire. Only use a little salt if you do. Salt will pull the moisture out of the steak. Allow seasonings to soak in for 30 minutes at room temperature. Get your grill grate very clean and rub it quickly with oil. Put your…
Macerated Berries
As you have likely discovered, fresh fruits have essentially no shelf life. Fortunately, especially if you have little ones, you probably don’t have to even worry about the berries making it all the way home from your pick up! To make the most of your fruit, try a technique known as maceration. Simply chop the fruit into small…