Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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I was feeling rather ambitious the other day and with the weather being cold, I decided I to make a pot of chicken stock. I found the recipe many years ago in Gourmet Magazine, March 1991. I made it quite a bit when my children were young, but now only once in a great while. One of the last times I made the stock, both of our Brittany Spaniels were alive. After I separated the liquid from the solids, I would cut up the celery and carrots and feed them to Rose and Daisy. How they loved to eat those chicken flavored veggies!
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What is Indian summer? The dictionary defines it as “a period of unusually dry, warm weather occurring in late autumn.” Hopefully after last week’s heat and the rain today, we can put summer behind us and move into cooler, less humid weather. Many years ago, Delicious Orchards featured a soup befitting Indian summer, it's cream of cauliflower soup. The soup is quite easy to prepare. You’ll need 5-6 cups of chicken stock and three cups of milk, light cream or heavy cream. In the past I used to use heavy cream, however, becoming more health conscious, I opted for whole milk as I wanted a creamy taste, but with less fat. For this preparation I used Organic Valley whole milk that I purchased at Whole Foods for $2.99/quart. The cauliflower was from Delicious Orchards and costs approximately $2.99 per head.
Below is the recipe for Great Grandma Freid's dressing for turkey or chicken. Grandma's recipe called for margarine, but I have updated it to butter. I also use half of the amount of butter called for and substitute chicken stock. You can also add the defatted turkey drippings over the top of the stuffing so that it has the flavor of turkey. Alternately, you can add the drippings to your turkey gravy to enhance the flavor. |
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