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Category Archives: Stock, broth
Beef Stroganoff
by Cat, Feb 2008 (Photo, right, from Red Standard.org (4)) See also: 1. Beef, Buffalo, Venison, Yak Menu; 2. Classic Beef Stroganoff (Fine Cooking.com (3)) I first heard of Beef Stroganoff back in the time of the great Cold War; eating something Russian seemed … Continue reading
Posted in Alcohol, Beef, Buffalo, Braised, Dairy, Fat or oil, Flavoring, Fungi, Herbs, Meat, Nuts and seeds, Onion family, Pasta, Spices, Stock, broth
Tagged beef, beef stock, chervil, dill, garlic, mushrooms, noodles, onion, sour cream, wine
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Swedish, Danish or Norwegian Meatballs (Köttbullar, Frikadeller, or Kjøttboller) with Sour Cream Sauce
by Cat, Sept 2007 (photo, right, from Food Network.com (2)) Meatballs are common in most every culture, but perhaps the most well-known in the U.S. are Italian style meatballs, typically served with a rich tomato sauce over pasta. The next best-known … Continue reading
Posted in Baked, Beef, Buffalo, Dairy, Eggs, Game, Herbs, Onion family, Pork, Poultry, Sauteed, Simmered, Spices, Stock, broth
Tagged allspice, beef, butter, egg, milk, nutmeg, pork, sour cream, turkey, veal
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Braised Italian Sausage with Grapes & Balsamic-Glazed Onions
by Cat, February 17, 2013 (Photo, right, from Wikimedia Commons) I’ve been looking for casseroles I can make to have leftovers, but most include some kind of high-carb food: bread, noodles, pasta, etc., and such are not good for my … Continue reading
Posted in Alcohol, Beef, Buffalo, Berries, Braised, Fat or oil, Herbs, Onion family, Pork, Stock, broth, Vinegar
Tagged balsamic vinegar, grapes, Italian sausage, onion
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Wild or Smoked Salmon Chowders
by Cat, Feb 6, 2014 (photo, right, from Wikimedia Commons) When I was a kid, we had landlocked sockeye salmon, aka Kokanee, in our beautiful Flathead Lake, and in the fall when they’d run up the river to spawn, people … Continue reading
Posted in Dairy, Fat or oil, Fish, Flour, Herbs, Root Veggie, Simmered, Starch, Stock, broth
Tagged bay, cream, dill, fish stock, leeks, milk, potatoes, salmon
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Greek-Style Slow-Roasted Chicken or Game Hen
by Cat, January 2011 (photo, right, by Cat) Includes: 1. Introduction to slow-roasting chicken; 2. Greek Style Slow-Roast Chicken (with or without potatoes); 3. Game-Hen adaptation; 4. Serving Suggestions See also: 1. Greek-Style Roasted Potatoes, with Garlic, Lemon & Oregano; 2. Braised Chicken … Continue reading
Posted in Citrus, Herbs, Leafy Veggie, Onion family, Poultry, Root Veggie, Slow-roasted, Stock, broth
Tagged chicken, fennel, game hen, garlic, lemon, onion, oregano
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Bieler Broth & Dr. Connelly’s Vegetable Soup
by Cat, Aug 2008 See also: Tonics menu Includes: 1. Bieler Broth; 2. Dr. Connely’s Vegetable Soup While wheatgrass/barley grass juice is perhaps the best known vegetable tonic, Bieler’s Broth, developed by Henry Bieler, MD runs a close second. I use … Continue reading
Posted in Herbs, Leafy Veggie, Legumes, Onion family, Simmered, Spices, Stock, broth, Vine veggies
Tagged celery, chicken stock, green beans, paprika, parsley, summer squash, tarragon, thyme, tomato paste
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Pasta Vognole (with Clams & Cream Sauce)
by Cat, Aug 2010 (photo, right, from Wikimedia Commons) See also: 1. Storage of Live Clams & Mussels; 2. Steaming Live Clams & Mussels; 3. Steamed Mussels with Pasta and Vegetables Growing up in inland Montana in the 50s, 300 miles from an ocean shore, … Continue reading
Posted in Alcohol, Dairy, Fat or oil, Herbs, Onion family, Pasta, Shellfish, Steamed, Stock, broth
Tagged cheese, clams, cream basil, garlic
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Slow-Roast, Spice-Rubbed Beef/Buffalo with Wine & Mushroom or Cranberry Sauce
by Cat, Dec 2013 (Photo, right, from Wikimedia Commons) See also: 1. Slow-Roast Beef, Buffalo, Venison or Lamb; 2. Slow-Roast Beef Brisket in Red Wine with Mushrooms Slow-roasting and braising are the best ways to cook a roast for optimum tenderness and flavor, and are the … Continue reading
Posted in Alcohol, Beef, Buffalo, Berries, Fat or oil, Fungi, Herbs, Onion family, Simmered, Slow-roasted, Spices, Stock, broth
Tagged allspice, beef, cardamon, cranberries, fennel, mushrooms, red wine, shallot, stock, thyme
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Shepherd’s Pie (Lamb) or Cottage Pie (Beef)
by Cat, Dec 2008 (photo, right, by Cat) It’s called Shepherd’s Pie because the sheep herders make it using leftover mutton or lamb roast. When you use roast beef, it’s called ‘Cottage Pie;’ I do not recommend using ground lamb … Continue reading
Posted in Alcohol, Baked, Beef, Buffalo, Boiled, Fat or oil, Game, Herbs, Lamb, Legumes, Onion family, Roasted, Root Veggie, Stock, broth
Tagged beef, buffalo, carrots, lamb, onion, peas, potatoes, thyme, venison
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Slow Roast Beef, Buffalo, Venison or Lamb
See also: 1. Beef, Venison, Buffalo Main Course Menu; scroll to Roast (Pan, Oven, and/or Slow) for related recipes; Slow-roasting and braising are the best ways to cook a roast for optimum tenderness, but also because the presence of moisture and the lower … Continue reading
Posted in Alcohol, Beef, Buffalo, Fat or oil, Game, Herbs, Lamb, Leafy Veggie, Onion family, Root Veggie, Stock, broth
Tagged beef, carrots, fennel, garlic, juniper, onion, potatoes, rosemary, sage, turnips
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