Food Basics

Bouillon – soup base – gravy mixes

Bouillon
Both the cubes and the instant are often little more than salt and some flavorings, with only some color added to distinguish one variety from another. I often use the instant in place of salt to add some extra flavor to homemade soup or stew. Knorr’s is a good brand that has much better flavor than most others and even some tiny parsley flakes. (You may need to look for it in the imported foods aisle.)

Soup base
This is a product that has been used for years by professional chefs, and only recently available at regular grocery stores in small enough quantities to be practical for the average home cook. This isn’t powdered or granulated like bouillon is, it’s more like the consistency of the paste used for kiddie crafts. This is usually made from actual meat, and so the flavor is much better than even good instant bouillon. This is reflected in the price, which is several times more than the same quantity of the granulated stuff.

Gravy mixes
In most cases these aren’t much more than finely-powdered bouillon with some food starch for thickener. If convenience is your only concern, go for the canned stuff, which tastes better. The cost is another thing entirely. Gravy in the envelope costs far too much for me, and so if I need some gravy for something, say, the last round of turkey sandwiches after Thanksgiving, I cheat by using either granulated bouillon or soup base. You can really only get away with this if you’re using it right on meat. I wouldn’t try it on potatoes, it’s really not good enough to stand alone.

Sneaky Turkey Gravy

2-4 T flour
2-4 T butter or margarine
2 cups water
1 tsp each beef and chicken bouillon granules
Onion and /or garlic powder to taste

In 2 cup glass measuring cup, microwave butter and flour 30 seconds on High. With fork or wire whisk, stir until smooth. Gradually add water to the 2 cup mark on your measuring cup. Microwave in two minute increments, stirring well each time, until gravy is the consistency you like. Note: use the larger amounts of flour and butter for added thickness and richness.

Carnival of the Recipes #19

Hey, kids!

The Recipe Carnival has come to Yuma AZ!

Come take a look!

*********

Cheese Ball Recipe   
   
Here's my entry for the next COTR!

http://noteitposts.com/index.php?p=987

Thanks!

Dana
http://www.noteitposts.com
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Pumpkin Cookies   

http://freshasadaisy.us/index.php?p=210

If you have any questions, just shoot me an email.  Thanks.

Angela

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As with so many of the old fashioned recipes, the ingredients are few and easily what you have on hand.

Egg Custard Pie - from BeeBee

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My Mom requested these during her visit.  I know they are easy and anyone could figure out how to make them, but just in case, here you go!

Chicken Fingers

http://procheinamy.blog-city.com/read/969804.htm

Have a Merry Christmas!!!!

Thanks! Amy
http://procheinamy.blog-city.com
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Beef & Barley stew...
http://kinskouch.virtualsushi.us/archives/000638.html

Kin
http://kinskouch.virtualsushi.us/

Come take a seat on the Kouch

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Here is the recipe for Grandma's Apple Dumplin's
http://www.roadwarriorsurvival.com/archives/000637.php
With as crazy as everything is right now, I figured I better get it up there early or I'll miss the deadline all together!  ;-)

Tammi
http://roadwarriorsurvival.com
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A holiday drink
Out of sheer boredom around the house this morning, I came up with a tasty beverage:

Mountain Dew and Cranberry Juice.
http://gullyborg.typepad.com/weblog_archive/2004/12/a_holiday_drink.html

David V. Gulliver

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My recipe for the Carnival of the Recipes is up: Crab Appetizer.
http://www.findercreations.us/randomthoughts/archives/000600.html
Thanks,
Mary Beth

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Aunt Bill's Brown Candy   

Here's a link to my recipe for one of my family's holiday traditions:

http://gradualdazzle.blogspot.com/2004/12/aunt-bills-brown-candy.html
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This is an unusual drink that they make in Haiti: "Akasan"

http://gradualdazzle.blogspot.com/2004/12/akasan.html
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spicy chicken   
Howdy,

Couldn't remember if you are having a recipe carnival this week. Just in case, here is my recipe.... if not, please use it next week.

http://onehappydogspeaks.blogspot.com/2004/12/spicy-chicken.html

Thanks!
Val
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Pecan and Maple Sweet Potato Pie

http://hwisdom.blogspot.com/2004/12/all-brown-pies-are-not-same-how-to.html

If you use this, I would prefer that you use my nom de guerre, RalphieTB,
and keep me anonymous.

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Here you go!

Recipe - Hot Chocolate Coma
Blogger - El Capitan
Blog - Baboon Pirates
Blog URL - http://baboonpirates.blogspot.com/

Enjoy!  Have a wonderful Xmas!!
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A (Semi-)Traditional Polish Christmas Eve Dinner
http://booklore.blog-city.com/read/972443.htm
B. Durbin

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Carnival Entry From Laughing Wolf   
Hello!

Thank you for hosting this week!  My entry can be found at http://laughingwolf.net/archives/001755.html and is below as well.  Take care, and Merry Christmas!

LW

Carnival Of The Recipes:  Oatmeal

Most Americans have never had real oatmeal.  If all you have ever had were the instant or five-minute kind, then you have never had real oatmeal (same holds true for grits).
The real stuff is flavorful, has some texture, and is very good for you.  It is also easy to fix, and can even cook as you sleep.

First off, find some good non-instant oatmeal.  My personal preference is for Scott Porridge Oats or Mornflake, which can be found in shops around the country.  Second,sit back and relax.  Cooking good oatmeal is like penetrating enemy airspace:  take it low and slow.

I follow the directions on the package in terms of quantities, but cook it as low and as long as circumstances allow.  Alton Brown of Good Eats suggests using a
crockpot and doing it overnight, which if you are cooking for more than one is not a bad idea.  The longer it cooks, the better it will taste and the more of the fiber gets into play – or so they say.  I can and will vouch for the former part.

My other suggestions are:  1.  Don’t add salt until almost ready to serve;  2.  For
richness, put in a small amount of real butter;  3.  For really rich taste, use milk as part of the liquid;  4.  For really true richness, put cream on top as you serve; and,  5.  Add some good cinnamon to it right before serving.

To be honest, I usually just eat it out of the pan with cinnamon and a small pinch of kosher salt.  It is quite tasty, hot, and filling.  Not a bad way to start a cold winter’s day.

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My submission to Carnival of the Recipes is
"Recipes past, present, and to come"

http://www.theglitteringeye.com/archives/000569.html

I've included Mrs. Beeton's Christmas Pudding recipe, a Christmas Eve tradition of our own, and a link with some notions of what the future has to hold.

Please do not have a Merry Christmas.  The original meaning of "merry" is active.  Instead have a restful, blessed Christmas.

To you and yours.

Dave Schuler
The Glittering Eye
http://www.theglitteringeye.com
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Beth Donovan
Here is my recipe for the week - Grandmother's Rock Cookies
http://www.thedonovan.com/beth/archives/cat_recipe_carnival.html#003319

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My recipe for this week (Armenian Bulgur Pilaf) can be found at:
http://caltechgirlsworld.blogspot.com/2004/12/recipe-of-week.html

Thanks,
Caltechgirl
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If you are looking for a quick last minute dish to serve with those
gingerbread pancakes on Christmas Day here is an easy one.

http://www.blogoram.com/000963.php#000963

punctilious
blogoram.com

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Jicama Pickles   
Or maybe Picama Jickles

http://triticale.mu.nu/archives/060702.php

Triticale

... and that's it! I'll submit my modernized plum pudding recipe next week after we've tried it out, if it's as good as we hope!

T.W.Schuett

Have a Happy HoHo!!!

The Carnival of the Recipes is Coming!

I'm hosting the Carnival here this week.  Please send your recipes to

recipe-dot-carnival-at-gmail.com  by 11:59 PM Pacific Time Thursday

Remember this is Food Basics, so don't think your recipe needs to be complex, or haute cuisine. If you like it, chances are somebody else will too!

Carnival of the Recipes #18

The Lovely and Talented SarahK did a bang up job this week putting
together a humongous Carnival of the Recipes!

Here is the link:

http://mountaineermusings.com/index.php?p=1587

Carnival of the Recipes

This week, Angela is our hostess.  She did a wondrous job!  Here is
the link: http://freshasadaisy.us/index.php?p=190

Sweet Quickies

If you're hosting a dinner or any kind of celebration, why not show off a little with a make-it-yourself dessert bar? These look more complicated than they are, and can serve the dual purpose of satisfying everybody, if your friends have diverse tastes or dietary needs. Mix and match ingredients according to the size of the group.

What You Need:

Plain cookies or pound cake (cut in bite-size pieces)

Fresh fruit - pineapple, melon, pear slices, mandarin orange or tangerine sections, strawberries, seedless grapes, etc. (Avoid apples as they will turn brown, and berries that are too small)

Dips - Dipping chocolate, 2 or 3 flavors of ready-made frosting, or sour cream sweetened with honey and a dash of vanilla or cinnamon for extra flavor.

You can serve the dips right in the containers they come in -- cover them with foil, then colored plastic wrap. Tie a ribbon or colored string around each one to keep the foil/wrap together.

Provide a serving spoon for each dip, plenty of toothpicks and little paper plates, and there you have it!

Bonus recipe:

Leftover fruit and cake pieces can be tossed together in a bowl, and drizzled with the sour cream dip for a family dessert after the company has gone home, and you're too tired to be creative the next day!

Carnival of the Recipes is up!

SarahK of Mountaineer Musings did a great job of putting together this week's Carnival of the Recipes!

Sadly, I missed it this time -- but only a few days til October is over!

Carnival of the Recipes #10

This week, the Carnival is hosted by Allan of Inside Allan's Mind

We appreciate your support and any links are even more appreciated!!

Thanks muchly, everyone!

Carnival of the Recipes #9

The Carnival of the Recipes #9 is up!! This time it's hosted by She Who Will Be Obeyed.

Geek Dinner – An Open Source Recipe

The Basic Platform
1 lb. ground beef, browned
1 15 oz. can kidney beans, drained
1 11 oz. pkg frozen mixed vegetables
1 tsp. garlic powder
1 tsp Worcestershire sauce

Add-ons
1 8 oz can tomato sauce
1 pkg taco seasoning + ¾ cup water
8 oz shredded cheese (whatever kind you prefer)
Tortilla chips
1 jar chunky salsa
Hot sauce to taste

Methods
Top of stove – brown burger, add the rest of desired ingredients, let it heat through for about 20 mins.
Crock pot – brown burger on stove or in microwave, add the rest of desired ingredients, 4 hours on High or 6 hours on Low.
Microwave – brown burger on High 3-5 mins, add the rest of desired ingredients, cook another 3-5 mins.
Some people want their burger drained, some don't.

The Food Basics Usual

I use everything but the chunky salsa most of the time. I mix up everything but the chips and cheese and heat it up.
I spread the chips on individual plates, spoon the burger mixture over that, and garnish with the cheese. If you want to get fancy, you could put a little pile of shredded lettuce, topped with a glob of sour cream and a couple of olives at the edge of each plate.

The Backstory

We first got the core recipe in the early 1960s from a cousin of my dad’s who lived in Albuquerque. Then it was only the burger, veg, and beans. In those days anything with Worcestershire sauce was about as “spicy” as you were going to get and with the addition of garlic – whoo! Spicy to the max. My mother thought it was pretty daring to serve this.

Later on, of course, tastes changed, and so did the recipe. It’s so flexible and versatile, I figured it was worthwhile to make it Open Source and see what other interesting things can happen to this humble dish.

Let me know if you come up with other interesting configurations!