Kitchen Kelley. You know her at Carmine Lonardo’s as the sassy lady behind the counter that insists on calling you “hun.”
What you may not know is that she’s Irish, not Italian, and she loves to cook. So, here’s Kitchen Kelley’s Irish Oxtail Soup.Read More
Mostarda di Frutta is an old timey Italian mixture of joy. It can be used as a marinade or a sauce on just about any meat.Read More
I find that these delicious little polenta cakes make for a great side to just about any roasted or grilled meat. My favorite is with a grilled leg of lamb. I also like to make this a day ahead of time, letting the polenta refrigerate overnight as opposed to the minimum three hours.Read More
I find that chicken stock is by far the most used in our household of the different stocks that we make, or keep on hand. It is a simple and wonderful way to add depth and flavor to so many dishes. When the stock is homemade it just takes it all to another level.
This is one stock that no market will bring down. HA!Read More
A good beef stock is an essential “pantry” item that everyone should have on hand. A homemade beef stock is even better. It freezes well, and the flavors that will be brought to your dishes… well, if you make it once, you’ll find that you don’t want the stuff from a can anymore.
You can make the stock as a first step to several other dishes, essentially do two things at once. Instead of using trimmings and bones from past meals, you can go the other direction, use a chuck roast, whole in the stock. Then you can use that meat in a delicious chili, a hearty stew or a cold-winter soup that will warm you to your toes.Read More
Stocks and broths are essential basics that everyone should have on hand. While most grocers have a variety of stocks for purchase, I find that you simply can’t match a homemade stock.
Don’t get me wrong, I purchase stocks too. But a good homemade stock brings so much more to the recipe. Try it and be amazed at how this fish stock changes your next meal.Read More