Month: September 2020

Roast Harissa Chicken in the Slow Cooker

Roast Harissa Chicken in the Slow Cooker

Birds and Beets is a cafe in Gastown (Vancouver, BC) that makes one of the best roast chicken sandwiches I have ever had. The chicken is roasted with Harissa so I thought I’d see what I could reproduce at home. And, because I’m lazy and…

Blueberry Lemon Muffins

Blueberry Lemon Muffins

I love the texture that semolina flour gives to baked goods so I doctored up The Best Blueberry-Lemon Muffins from Alexandra Cooks (thanks for the base Ali!). Ingredients ½ cup butter, room temperature zest and juice of 1 lemon 1 cup sugar 1 egg, room…

Turkey Bone Broth

Turkey Bone Broth

I ordered some organic Turkey bones from Pasture to Plate and got a massive turkey carcass and two legs. I forgot about the legs but they wouldn’t have fit in the pot anyway! This recipe uses the Turkey Bone Broth recipe from Epicurious but I changed up the seasonings. I was lucky enough to get a packet of fresh bay leaves from Bon and Lee Roberts (@bonrobertsart and @leerobertsart) so in they went.

Note: If you live in Vancouver and haven’t checked out Pasture to Plate I encourage you to go take a look (and stop by the  shop on Commercial Drive). The quality is exceptional.

Ingredients

  • 1 turkey carcass (about 2 lbs of bones)
  • 20 cups water (to start, you’ll end up adding more as you cook the broth)
  • 2 yellow onions, rough chopped
  • 4 carrots, rough chopped (yes I know bone broth aficionados are shaking their heads – don’t care, I like carrots)
  • 2 stalks celery, rough chopped
  • Tbsp kosher salt
  • 10 pepper balls
  • 4 fresh bay leaves
  • 2 allspice balls
  • 1 Tbsp dried thyme
  • 1 Tbsp dried rosemary
  • 2 Tbsp apple cider vinegar

Method

  1. Preheat your oven to 375°F.
  2. Spread the carcass and any other pieces out in an even layer in a baking dish or oven proof frying pan.
  3. Give everything a good grind of salt and some pepper and roast the bones for 45 minutes or until golden.
  4. Put the bones in a large stockpot.
  5. Add a couple cups of water to the roasting pan and “deglaze the pan” – you want all the stuff in the pan for your broth.
  6. Add the pan liquid to your stock pot and the rest of the water to making sure the bones are covered.
  7. Bring to a boil over medium-high heat, then reduce the heat to medium.
  8. Start skimming off the scum that rises to the top and throw it away. This will take about 1 hour.
  9. Add vinegar, peppercorns, allspice balls, bay leaves, thyme, and rosemary.
  10. Continue to simmer for 2 hours, adding water as necessary to keep the bones covered.
  11. Add vegetables and continue simmering for another 5 hours. Again, keep adding water  a cup at a time to keep the bones covered.
  12. Turn off the heat, pour through a collander to remove the bones and veg and then strain a second time through cheese cloth in a fine-mesh strainer (it just makes a nicer broth…and allows it to cool down).
  13. Pour into containers and cool further in an ice bath (or not…me I just let it cool in the fridge with the lids off for about an hour.
  14. It will keep in the fridge for a week, or you can put it in the freezer and use it later.

It’s delish!

 

 

Comfort Food Oatmeal

Comfort Food Oatmeal

Oatmeal. Cheap, filling, and good for you. There’s something about oatmeal made with cinnamon, apples and currants that says comfort to me. It’s easy and a great way to use up that less than crisp apple in the fridge. As a bonus, it makes the…

Easy Baked Ras el Hanout Chicken Thighs

Easy Baked Ras el Hanout Chicken Thighs

This is an easier version of Baked Moroccan Chicken Thighs. Ingredients 4 chicken thighs, bone in and skin on 2 Tbsp Ras el hanout 2 heaping tsp sumac 2 tsp garlic powder 1/2 tsp salt Fresh lime for serving Method Make a dry rub out…