Cooking with Annie: Episode 12 – Chicken Broth

Homemade chicken broth is one of those magical flavor boosters that just isn’t replicable with base, paste, or even store bought broth.  While those all work well out of necessity, once a taste of homemade chicken broth has hit your soup, it’s hard to go back.  Or at least hard not to notice the difference.  In this episode, we show you how to make broth from bones that were part of a chicken dinner and in a future episode, we’ll talk about what to do with any leftover meat to make a third meal.

If you missed the two soup episodes using up leftovers, they are here:  Carrot, Coconut, Ginger Soup and Creamy Potato Soup.

We’ve already talked about how to roast a whole chicken, and the next step is to take those leftover bones and all of the innards from the chicken – heart, liver, and gizzard – and add them to a stew pot.  Add a carrot, an onion with the peel, and a stalk of celery and cover everything with several inches of water.  Bring the pot to a boil, reduce to a simmer, and simmer for at least 45 minutes to an hour.  This sort of broth doesn’t take as long as full on chicken stock made with a whole, uncooked chicken.  The bones have already released some of their flavor and if you cook the broth too long, it begins to loose some of it’s wonderful flavor.  Lastly, strain the entire pot in a colander set over another pot and let drain.  Discard all of the bones and vegetables and store the broth in the refrigerator for up to a week or in the freezer (labeled and dated please!) for upto 6 months.

Annie
Happy cooking!

Baking Newfi Bread at Home – See it on 207!

If you missed the airing of the most recent 207 show, or don’t live in the area, no worries, you can see it here.  This one is about Newfi Bread, a boat and family favorite for sure.  It’s a very easy yeast bread recipe which has a slight twist with the addition of molasses which gives the bread a tangy sweetness and turns the bread a warm, dark caramel color.

This recipe is not mine, but one passed down through the fleet and probably even before that.  Someone more detailed about history might have a better take on the origins.  I was always told that Newfi stands for Newfoundland and that this is a traditional bread from northeastern North America.  Dee Carstophen published a version of it in her cookbook, “Windjammer Cooking” and it’s also published in one of my cookbook, “At Home, At Sea: Recipes from a Maine Windjammer“.

No matter the origins, bread making, especially yeast breads, is one of those calming, rhythmic tasks that allow for an ease in the mind while the body works.  I understand completely.  At first I thought that the task of making bread would come and go quickly in our nation’s interest.  Bread making, while simple, is not always easy and sometimes it takes time for successes to feel confident.  But I was wrong!  Even yesterday when I went to the grocery store, the flour section was completely bare.  Never, in all my years of buying huge bags of flour for the Riggin have I seen such a run on a staple ingredient.  I’m baffled.  I’m entertained.  I’m kinda proud.  And also, dudes, save some flour for the rest of us!  And when you are all done with this hobby, send me your half used 50# bags of flour.  I’ll send ya a fresh baked loaf in return.

Newfi Bread      
6 cups all-purpose flour
1 tablespoon instant yeast
2 teaspoons table salt
2 cups warm water
2 tablespoons unsalted butter, room temperature (plus extra for the bread pans)
2/3 cup molasses

Combine the dry ingredients in a large bowl. Stir in all the remaining ingredients, reserving 1/4 cup water. Mix thoroughly and add more water if needed. Knead for 5 to 10 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover, cover, and place in a warm place to rise for 1 hour or until doubled.

Preheat oven to 375°F. Lightly grease 2, 8 1/2- x 4 1/2-inch bread pans. Turn the dough out onto a floured surface, form 2 loaves, and place them in the bread pans. Cover and allow to rise again until doubled. Place the pans in the oven, throw a cup of water over hot stones set in a pan in the bottom of the oven to generate steam and quickly close the oven door. Bake for 40 to 45 minutes or until an internal-read thermometer registers 190°F.

Makes 2 loaves or 18 rolls

Variation
Rolls – After the dough has been combined, kneaded, and risen once, divide the dough into 24 equal pieces.  Roll into balls and transfer to a baking sheet.  Follow rising and baking instructions as above.  Reduce baking time to 25 to 30 minutes.

Annie
Hang in there everyone!

Cooking with Annie: Episode 11 – Irish Soda Bread

Hands down, my favorite meal to have with this bread is New England Boiled Dinner, an absolute classic.  Next would be a beef stew or other hearty soup.  It makes wonderful toast the next day and doesn’t last long in our house at all.  For those of you having a hard time finding yeast, this is a good one.  No yeast required.  Also, no rising time.  It’s an easy one!

It does call for buttermilk, but don’t fret.  If you don’t have that on hand, combine a bit more than 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes or so.  Presto!  Buttermilk is made.

Irish Soda Bread 
This is another recipe passed down through the women in my family. I’ve used dried apricots or raisins in place of the currants. The caraway seeds are traditional, but also optional. My grandma favored currents and caraway seeds and my mom made it unadorned. Either way, it’s a versatile recipe.

2 cups all-purpose flour
1 teaspoon table salt
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 cup sugar
1 tablespoon caraway seeds (optional)
1/2 cup currants
3/4 cups plus 2 tablespoons buttermilk (maybe a little extra)

Preheat oven to 350°F. Sift the flour, salt, baking soda, cream of tartar, and sugar in a large bowl. Make a well in the center of the flour and add the milk. Stir until a ball just forms, adding a little extra buttermilk if needed to get everything to come together.  Turn onto floured board and knead until just combined, about 5 turns. Cut the dough in half and shape into two 6-inch round loaves. Place the loaves on a baking sheet. Make two perpendicular cuts on top of the loaves in the shape of a cross. Bake for 40 minutes or until a toothpick comes out clean.

Makes 1 loaf

Variations
Fennel and Raisin – Add 2 tablespoons fennel seeds and 1 cup raisins.
Caraway and Currants – Add 2 tablespoons caraway seeds and 1 cup currants.
Whole Wheat and Flax Seed – Replace 1 cup all-purpose flour with whole wheat flour. Add 3 tablespoons whole flax seeds.
Stilton and Chives – Reduce the buttermilk by 1 tablespoon. Add 1 cup crumbled Stilton and 1/2 cup minced chives.

Cooking with Annie: Episode 10 – Using Up Leftovers = Carrot, Coconut, Ginger Soup

This one is really more of a method rather than a recipe.  I’ve already done another similar video to this on Potato Soup, and what can I say, we just like soup in our family.  And, to be honest, we have a lot of leftovers because even though there are only 3 people in our household right now, I can’t help but make food for more.  I just can’t help it.  The idea here is to continue to give everyone ideas on how to use up what you have on hand.  This is good kitchen management during good times, but especially true in the times where we want to be more careful of our resources.

No one is going to have this unique combination of ingredients in their house, but I know you’ve got something hanging out behind the ketchup that could use some love.  Give it a shot.  And if you run into trouble, reach out in all the social media ways.  I’m not hard to find.  Also, you can find all of my cookbooks in the online store.  I’m happy to sign them for you or for someone you love who is looking for some cooking help or inspiration.

Annie
Walking with grace and integrity into the future

Cooking with Annie: Episode 9 – Chocolate Mint Brownies

I can feel steel being forged in my spine and my spirit as each day I wake to choose calm, grace, kindness, and caring. As I choose to focus on how grateful I am for so many of the ‘little’ things, while what I maybe would have called the ‘big’ things swirl around and around. Outside of me. Outside of my control. Outside of my realm of influence.

The realm I choose is grateful. The realm I choose is grace. The realm I choose is forging steel in my spine and my spirit as each day I sit, sometimes with faith and sometimes with discomfort, and give witness to this experience. It will not go to waste, this time of waiting.

And until the waiting is over, we bake… with chocolate.

 

Bailey’s Irish Cream Chocolate Mint Bars 
This is one that my family would make every Christmas, sans Bailey’s when we were little. My brothers and I could eat a pan of these in no time flat. It’s really no different on the Riggin – they disappear quickly.  Excerpted from At Home, At Sea: Recipes from a Maine Windjammer.

2/3 cup (1 1/3 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate
2 cups firmly packed light brown sugar
3 large eggs1 tablespoon Bailey’s Irish Cream
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt

Frosting
2 cups confectioner’s sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons Bailey’s Irish Cream
3/4 teaspoon peppermint extract

Glaze
3 ounces (3 squares) unsweetened chocolate
2 tablespoons unsalted butter

Preheat oven to 350°F. Lightly grease a 9- x 13-inch baking pan. Melt the chocolate and butter in a double boiler until the chocolate is almost melted. Remove from heat and stir occasionally until the chocolate is completely melted and cooled to room temperature. Beat in the sugar, eggs, Bailey’s, and vanilla. Sift in the dry ingredients and stir until just combined. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the center springs back when lightly pressed. Cool in the pan on a wire rack.

Frosting
Beat the frosting ingredients together until light and creamy and then frost the bars.

Glaze
Melt the glaze ingredients, cool slightly, and pour the glaze over the frosting. Tilt the pan to spread the glaze. Cool before cutting.  Cut into 24 bars.

Makes 24 bars

Annie
Hang in there!

Cooking with Annie: Episode 8 – Roast Chicken and Root Vegetables

To help stretch the groceries in the house, this meal turns into three meals with a couple of simple techniques.  The roast chicken is one meal.  The broth that gets made with the bones can become soup.  And any leftover meat can become a third meal.  I’ll share the broth and the leftover meal in future episodes, but for now, roast chicken is one of the simplest meals that we love to have over and over.

If you are in a hurry, butterfly or spatchcock the chicken by cutting the chicken through the breastbone and laying it flat on a baking sheet. It will reduce the cooking time by about 45 minutes.  The herbs in the variation are a classic blend, Herbs de Provence, but not always the same.  The ones I like to use are thyme, rosemary, basil, savory, and lavender buds.  Others I’ve seen added are fennel, marjoram, and mints.  Most grocery stores carry a pre-mixed version, so it’s not necessary to buy each herb individually.

Roasted Chicken and Root Vegetables
1 (4 1/2 pound) whole chicken
1 teaspoon paprika
1 teaspoon kosher salt (plus extra for the vegetables)
several grinds fresh black pepper (plus extra for the vegetables)
2 tablespoons Dijon mustard
1 large onion, cut into 1-inch chunks
2 large parsnips, peeled and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch slices (or 3 cups baby carrots)
2 tablespoons extra virgin olive oil

Preheat oven to 400°F. Rub the chicken outside and inside with the paprika, salt, and pepper and place on a roasting pan with the onion, parsnips, and carrots. Drizzle the vegetables with the oil and sprinkle with salt and pepper.  Roast for 1 1/2 hours or until the legs feel loose in the joint and the vegetables are tender. Transfer the chicken to a serving platter. Whisk the mustard into the pan to make a pan sauce, adding a little water if needed to loosen the sticky bits on the bottom of the pan. Serve with mashed potatoes.

Variations
Lemon Garlic Chicken
Follow the instructions above and stuff the chicken with one whole lemon cut in half and two heads of garlic. If butterflied, place the chicken on top of the lemon and garlic, then roast.
5-Herb Chicken
Follow the instructions above and add 2 teaspoons Herbs de Provence to the paprika, salt, and pepper.

Serves 4 to 6

Annie
Hang in there!