The Best Casserole Cookbook Ever (4 page)

BOOK: The Best Casserole Cookbook Ever
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MAKES 2 QUARTS

•••••

3 pounds chicken bones, or 1 whole stewing hen, rinsed and cut up

1 large onion, quartered

1 carrot (leave skin on), cut into 1-inch chunks

1 rib celery, cut into 1-inch chunks

2 sprigs fresh parsley

1 bay leaf

1 sprig fresh thyme, or teaspoon dried thyme

3 quarts cold water

1 teaspoon salt, plus more to taste

1 teaspoon pepper, plus more to taste

•••••

  1. Put all of the ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 2 to 3 hours, or until the chicken is falling off the bones (if you have used a stewing hen). Check the stock every 30 minutes and skim off and discard any foam that rises to the surface.
  2. Strain the broth. If you have used a hen, pick large pieces of meat off the bones and reserve for making soup. Discard the bones and vegetables.
  3. Season the broth with more salt and pepper to taste. Cool and refrigerate until the fat has congealed. Remove the solid fat from the top of the broth and discard.
  4. To store, measure the broth into heavy-duty resealable plastic bags, label, and freeze.
BASIC BEEF BROTH

For a deep, rich broth, roast the bones and vegetables before proceeding to step 2. A long, slow simmer of at least 3 hours is essential for a flavorful broth. For a clearer one, avoid boiling.

MAKES 3
1
/
2
QUARTS

•••••

3 to 4 pounds meaty beef bones, such as short ribs or shank, tail, and/or neck bones

1 large onion (leave skin on), roughly chopped (see
The Onion Skin
)

3 large carrots (leave skin on), roughly chopped

3 stalks celery, including leaves, roughly chopped

1 large tomato, chopped

8 whole black peppercorns

4 sprigs fresh parsley

1 bay leaf

1 tablespoon salt

2 teaspoons dried thyme

2 cloves garlic (optional)

4 quarts water

•••••

  1. Preheat the oven to 450°F, and roast the bones and vegetables for about 30 minutes, if desired.
  2. Combine all of the ingredients in a large stockpot. Bring the mixture to a boil and immediately reduce the heat. Simmer, partially covered, for 3 hours, or until the meat is falling off the bones. Check the stock every 30 minutes and skim and discard any foam that rises to the top of the pot.
  3. Strain the broth well, pressing down on the meat and vegetables to extract their juices. Discard the meat, bones, and vegetables.
  4. Cool and refrigerate until the fat has congealed. Remove the solid fat from top of the broth and discard. Taste and add seasonings as desired.
  5. To store, measure the broth into heavy-duty resealable plastic bags, label, and freeze.

•••••

NOTE:
The onion skin will add color to the broth.

BASIC VEGETABLE BROTH

Vegetable broth is perfect for vegetarian dishes. If you wish, collect the ingredients in resealable plastic bags and freeze until you have time to make this flavorful broth. To further concentrate the flavor, simmer the finished broth until it is reduced to 4 cups. Add water, cream, or milk to thin it when you use it in a sauce.

MAKES 2
1
/
2
QUARTS

•••••

1 tablespoon olive oil

2 cups potato peels from scrubbed potatoes

1 large onion (leave skin on), coarsely chopped (see
Basic Beef Broth
)

1 cup coarsely chopped mushrooms

2 stalks celery, including leaves, coarsely chopped

2 large carrots (leave skin on), coarsely chopped

1 bunch green onions (white and green parts), coarsely chopped

6 to 8 large cloves garlic, chopped

1 bunch fresh parsley

6 sprigs fresh thyme

2 bay leaves

1 teaspoon salt

3 quarts water

•••••

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the potato peels, onion, mushrooms, celery, carrots, green onions, and garlic cloves. Cook, stirring frequently, for 10 minutes.
  2. Add the parsley, thyme, bay leaves, salt, and water and bring to a boil. Lower the heat and simmer, uncovered, for 1 hour and 30 minutes.
  3. Strain the broth and discard the vegetables. Cool the broth. Refrigerate or measure into resealable freezer bags and freeze until ready to use.
BASIC COOKED RICE

Many recipes suggest that you “serve over hot fluffy rice.” Here is a basic recipe that will provide four
1
/
2
-cup servings.

MAKES 2 CUPS COOKED RICE

•••••

1
3
/
4
cups water

3
/
4
teaspoon salt

1 tablespoon butter or olive oil (optional)

1 cup white or brown rice

•••••

  1. In a medium saucepan, bring the water, salt, and butter or oil (if using) to a boil over high heat.
  2. Stir in the rice slowly, so as not to disturb the boiling.
  3. Cover, reduce the heat, and simmer for 20 to 30 minutes for white rice, or 35 to 45 minutes for brown rice.
  4. Fluff the rice with a fork.
COOKED WILD RICE

Perfectly cooked wild rice is tender, but not entirely opened up. When wild rice is overcooked, it almost explodes into curly, white grains and gets mushy. Wild rice is the seed of a wild grass. It complements all sorts of main courses, from beef to fish. I seldom mix it with another type of rice because the cooking times will vary. In fact, the cooking time may vary from one package of wild rice to the next, depending on how the rice was processed, meaning how much the grain has been dried.

MAKES 2 CUPS

•••••

2
/
3
cup wild rice

2
1
/
2
cups water

1
/
2
to 1 teaspoon salt

•••••

  1. Put the rice into a strainer and run hot tap water over it until the water runs clear. This will remove any dust and foreign particles.
  2. Bring the water and salt to a boil in a medium, heavy saucepan and add the wild rice. Stir, cover, and lower the heat. Simmer the rice for 30 to 40 minutes, without stirring, until tender.
  3. Drain the excess water from the rice. It should be tender but not curled or mushy. Some kernels will be open, but others will be just tender.
COOKED DRIED BEANS

You can use this recipe to cook any variety of beans. If time is short, use the “quick soak” method, but if possible, soak the beans overnight. Extra cooked beans can be frozen for later use.

MAKES 6 TO 8 CUPS COOKED BEANS

•••••

1 pound dried beans (about 2 cups)

•••••

Quick method:
Rinse and sort the beans in a large pot and add 6 to 8 cups hot water, covering the beans by at least 2 inches. Bring to a rapid boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour. Drain and rinse the beans and put them back in the pot. Add hot water to cover the beans by 2 inches, bring to a simmer, and simmer gently, with the lid tilted slightly, until the beans are tender, about 1
1
/
2
to 2 hours.

Overnight method:
Rinse and sort the beans in a large pot. Add 6 to 8 cups cold water or enough to cover the beans by 2 inches. Let stand overnight for at least 6 to 8 hours. Drain and rinse the beans. Put them back in the pot and add 6 cups hot water or enough to cover the beans by 2 inches. Simmer gently, with the lid tilted slightly, until the beans are tender, about 1
1
/
2
to 2 hours.

To make it easy to use the beans, cool them completely, separate into 2-cup batches, and freeze in plastic bags for later use.

CARAMELIZED ONIONS

Caramelized onions are delicious baked over chicken breasts (See
Chicken Breasts with Caramelized Onions
). They are also delicious on grilled hamburgers and open-faced sandwiches. This is one of my favorite ways to prepare them. A bit of brown sugar gives the onions a start on sweetness. Some cooks like to make a heaping skillet full of onions. They cook down as they brown. If you make these ahead of time so they’re ready to use, pack them in freezer bags or containers, marked with the date and amount.

MAKES ABOUT 2 CUPS

•••••

2 tablespoons butter

2 large sweet onions (about 2 pounds), thinly sliced

2 teaspoons packed light brown sugar

•••••

  1. Melt the butter in a large skillet; add the onions and cook over medium-high heat for 10 minutes, or until well browned. Reduce the heat to medium and cook for another 30 minutes, or until soft, stirring frequently.
  2. Add the brown sugar and stir until dissolved. Keep warm until ready to use. Or transfer to a covered container and refrigerate for up to 2 days or freeze up to 4 weeks.
FLAKY PASTRY

Including lemon juice and egg in the dough is an old-fashioned trick for making a flaky pastry. Use this recipe for pies with savory or sweet fillings. For a double-crust pie, double all of the ingredients except the egg; replace the egg yolk with 1 whole large egg.

MAKES ONE 8- OR 9-INCH PIECRUST

•••••

3
/
4
cup all-purpose flour

1
/
4
teaspoon salt

5 tablespoons chilled butter or lard

1 large egg yolk

1 teaspoon fresh lemon juice

2 to 4 tablespoons ice water

•••••

  1. In a large bowl, combine the flour and salt. Using a pastry blender, two knives, or a pastry fork, cut in the butter or lard until the fat is the size of dried peas. Alternatively, combine the ingredients in a food processor with the steel blade in place, and pulse.
  2. In a small bowl, whisk together the egg yolk, lemon juice, and 2 to 3 tablespoons of the ice water. Drizzle the egg mixture over the flour mixture. With a fork or spatula, mix until the pastry holds together in a ball, adding more ice water if necessary.
  3. Turn out onto a work surface and knead lightly once or twice to shape the dough into a ball. Wrap in aluminum foil or plastic wrap and refrigerate until firm, about 30 minutes, before rolling out the dough. Proceed as directed in the recipe you are using.

Variation:

Whole-Wheat Pastry: Substitute
3
/
4
cup whole-wheat flour for
3
/
4
cup of the all-purpose flour in the recipe.

FOOLPROOF HARD-COOKED EGGS

Here’s how to cook eggs and avoid the green ring around the yolk.

•••••

Large eggs

•••••

  1. Put the eggs into a pot, and cover with cold water by 1 to 2 inches. Place over high heat and bring to a boil, then remove from the heat. Cover, and let the eggs sit in the hot water for exactly 15 minutes.
  2. Place the eggs, still in the pan, under cold running water and continue running the water over the eggs until the water in the pan is cold. These eggs will be easy to shell if you do it immediately.

•••••

NOTES:
To make chilled eggs easier to shell, bring some water to a boil in a saucepan. Plunge the eggs in the boiling water for 10 seconds, remove, and put them in ice water.

To shell the eggs, tap them on the countertop to crack the shells all over. Remove the shells, beginning at the flatter end of the egg.

TACO SEASONING MIX

One good reason to make your own taco seasoning mix is that you can control what is in it. If you wish, you can make it less spicy by reducing the cayenne pepper or more spicy by adding more.

MAKES ABOUT 1 CUPS

•••••

2 tablespoons onion powder

2 tablespoons chili powder

2 teaspoons paprika

BOOK: The Best Casserole Cookbook Ever
8.06Mb size Format: txt, pdf, ePub
ads

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