Simple Chicken Stock

So you're probably thinking "why would I make my own chicken stock when I can just go to the store and pick up a can?"  Oh, you do not know what you're missing!

We got this recipe from the knife skills class at L'Academie de Cuisine in Bethesda that we took a couple years ago.  It has changed our culinary lives.  Not only do we debone all our own organic, free-range chickens (which is cheaper than buying chicken parts piecemeal), but we also use this delicious chicken stock in all our recipes.  The flavor of the stock provides much more depth than the canned stuff... it automatically steps the food up a notch!

INGREDIENTS
4 pkgs chicken backs or 3 large pkgs chicken wings
(We use the carcasses of 3-4 chickens after we take off all the good stuff)
5 carrots, each cut into 4 pieces
3 stalks celery, each cut into 4 pieces
3 leeks, white par only, cut in half and rinse
3 onions, cut into large pieces
handful of black peppercorns
4 bay leaves
1/2 cup fresh parsley or parsley stems
1/4 cup dried thyme

1. Place all ingredients in large pot
2. Cover with cool water
3. Bring to a boil and immediately reduce heat to a simmer
4. Simmer at least 2 hours
5. Strain (see below)
6. Divide up into 1 cup containers and freeze until needed

Here are some pictures of our ghetto straining method just in case you don't have cheese cloth (or don't feel like buying any).

Pour stock into colander in a big mixing bowl.

Then find a strainer with little holes to catch all the little herb bits.

Let cool and skim off fat before freezing.  This makes a lot and lasts us a few months.  Trust me, it's worth it.

Hello Again...

We're back!  It's been a rough couple of weeks travelling across the country for daddy's birthday and cramming for my first CPA exam.  I survived (barely) but I must admit that I don't know if I really want to be a CPA after all.  Perhaps accounting is not my calling in life... hmmm...

But on a brighter note, Daddy's birthday weekend was fantastic!  Good food, good wine, and so much fun with the family.  It's times like these that I hate living 3,000 miles away.  Here are a few photos.

Coffee on a Cold Winter Morning

When the weather outside your window looks like this...

... it's nice to be inside with this...

My Christmas gift and new favorite mugs are handmade by Bianka Groves, a student at the Corcoran School of Art, who sells them at the boutique Michael finds my favorite earrings.

The best part is what goes inside the mugs... Asheville Coffee Roasters beans.  We always come back from the Merschats with a few bags because we haven't found beans that "bloom" as well in our Chemex.

Now you may asking... what kind of snobs drink hand-dripped coffee?  Is there REALLY a difference between the Chemex and my $100 grind and brew coffee maker...

All I can say is try it and you'll be a convert.  Honestly, I was skeptical at first too but Mama Merschat got us one for Christmas a couple years ago... and now I'm pushing it onto you!

You can get a Chemex and its filters at World Market stores and you'll taste the difference.  Flavorful and smooth coffee without the bitterness.  Yeah, it's not as convenient as a coffee maker (we still use ours when we're rushed) but weekends are made for good coffee (and homemade biscuits!)

3 Ingredient Homemade Biscuits

Is there anything better than warm biscuits on Saturday morning?  I dare say not much!

So here's my super simple, 5 minute prep, 10 minute bake recipe... you have no excuse not to have warm, delicious biscuits on a cold, winter morning.

(The one thing you will need is a biscuit cutter but they're cheap and will last you forever so go out and get one if you don't already have one... or a couple)

INGREDIENTS
2 cups Trader Joe's Multigrain Baking & Pancake Mix (and a little more for sprinkling on work surface)
2/3 cup milk
3 tbsp oil

Now just follow the instructions on the side of the Trader Joe's Multigrain Baking & Pancake Mix box!  (I've added my supplemental directions in parentheses)

Pre-heat oven to 425 degrees.

Stir together all the ingredients until moistened (I use a fork).  Turn dough out onto a floured board (I use my counter) and knead 8-10 times.  Roll or pat out 1/2 inch thick and cut with biscuit cutter dipped in flour (I like using the small biscuit cutter but any size works).  Place on ungreased baking sheet (and melt a couple tbsp of butter in a mug in the microwave and brush it onto the unbaked biscuits before they go into the oven).  Bake for 8-10 minutes or until golden brown.  (I also brush with some more butter when they're hot out of the oven... it's the simple pleasures in life, right?)

And that's it!  Then top with local honey or homemade fig jam (or slather with gravy like they do it down South).  Mmmmm...

Welcome the Year of the Rabbit

Happy New Year!

I have a feeling it's going to be a good year.  Both my parents were born in the rabbit zodiac sign and according to Time magazine, "the transition from Tiger to Rabbit brings a change of vibe to the lunar year: The Year of the Rabbit is said to be a peaceful one, with those on either side of it (Tiger and Dragon) known for global unrest and change."

Hmmm... we should let Egypt and Tunisia know that...

Hope everyone has a happy, peaceful, and prosperous new year.  Gong Hay Fat Choy!