Skip to comments.FR Weekly Cooking Thread *Recipes* Aug. 13, 2011
Posted on 08/13/2011 5:52:01 AM PDT by libertarian27
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I also dislike throwing out food, and have a habit now of making “garbage soup”. (named for the kid’s benefit). I may have written this before, and if so, apologize for the repeat. It is just really good, and we have it at least once every 2 or 3 weeks.
Save little bits and pieces of leftovers or treasures in a big zip lock bag in the freezer. Chicken carcases (cooked), or the backbones cut from chicken quarters (uncooked), chicken necks and gizzards, bones from steaks, that last little bit of mashed potatoes or tablespoon of green beans or half a can of tomato paste. Celery tops, onion skins, or the remains of baked garlic. Also, when I have baked some meat, I take water and get the fond from the pan and add that to the bag.
As you see, we end up with a mix of cooked and uncooked bones and veggies. When I have enough that it starts crowding my freezer I put it all in the big pasta pan I have, in the pasta strainer. Barely cover with water and simmer for several hours. When all the flavor has cooked out, simply lift the pasta strainer to drain and toss all the “garbage”.
Either refrigerate and remove the fat, or spoon it off the top, and you end up with a really rich full flavored broth that works for anything you need. My family loves it, and it is always different. I saute onion, carrot, and celery and add it to the finished broth. Choose between rice or noodles, add any meat you have, any vegies in the fridge (that haven’t hit the freezer bag yet), and dinner is on.
Just be careful not to use things like broccoli or cabbage or too much green pepper. Ham bones are saved for their own broth. The cabbage family and ham flavor is too strong and will overwhelm the broth.
Coconut Ice Cream
Makes about 6 cups
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk (1 can)
1 cup heavy cream
2 teaspoons vanilla extract
Preheat oven to 400. Spread the coconut on a baking sheet lined with foil and bake 5 to 7 minutes until golden brown. (Note: Mine was burned at at 5 minutes, try 2-3 minutes instead.) Remove from oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine half-and-half with the coconut milk in a heavy medium saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the toasted coconut, cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard then freeze in 1 or two batches in your ice cream maker according to manufacturer's instructions. When finished the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Recap of recipes for the August 13th thread
Appetizer* 8 Peanut Butter Fruit Dip
Dessert* 11 MOLTEN CHOCOLATE CAKE
Dessert* 43 Coconut Ice Cream
Ingredient* 29 Mayonnaise
Ingredient* 34 SWEET & SOUR SAUCE
Meal* 10 Quick Basic Quiche
Meal* 14 Salmon Cakes
Meal* 15 Chicken or the Sea Muffins
Meal* 22 Salmon Cakes (From Kraft)
Meal* 24 Seattle Salmon Cakes (Ivars Seafood)
Meal* 27 Morel Crusted Filet
Meal* 34 LUMPIA (meat/veg filled wontons)
Meal* 38 Catnipmans Beef Bourguignon
Side* 13 Grilled Potatoes and Vegetables
Soup* 41 garbage soup
(please don’t add any new recipes here - August 20th thread coming up)
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