¬†Scott’s Short Ribs

It feels like fall today.  I was watching the Barefoot Contessa yesterday make these short ribs and I was inspired.  I called my butcher, placed an order  and asked them to remove some of the fat, as per Ina’s instructions.

I wish you could smell my kitchen.  The vegetables are so aromatic.  This makes lots so you can freeze the leftovers.   I am going to serve it with a fresh baguette.

    

  

   

   
    
   

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Simply Good Chicken Stock

When I attended the cooking course at Simply Good in Michigan they made chicken stock in a crock pot using a soup sock.

I finally purchased a crock pot for this purpose.  I purchased the soup socks at the cooking school.   They come three to a bag.  All I needed was a chicken and some vegetables to give it a try.

Here is the recipe.

1 whole chicken – legs and wings separated (any leftover chicken carcass would work) 

2 carrots roughly chopped. (mine were small so I didn’t bother)

2 celery stalks plus leaves roughly chopped

1 onion roughly chopped

2 sprigs of thyme

2 bay leaves

1 tbsp peppercorns

Enough cold water to cover soup sock.

Place everything in the crock pot and simmer for 12 hours.   Remove and dispose of soup sock.  Decant stock and refrigerate or freeze.
    

 

Johanne’s Pear Jam

Johanne brought me some of this jam yesterday and it was so delicious that I just had to make it.

Here is the recipe.

Approximately 4 lbs of peeled and chopped Barlett Pears

2 lbs 10 oz of white sugar

Juice of 2 lemons

Just put all of the above  ingredients in your jam pot and bring to a slow boil over medium heat stirring frequently and checking on the consistency of the pears which should break down and reach a temperature of 105 degrees.  Place the jam in sterlized jars and process in your canner for approximately 20 minutes.

My kitchen smelled amazing while the jam was cooking.  I can’t wait to try this on some French Toast this weekend.

  

    

   

Leftover Pastry Dough

A few months back when I blogged the Pecan Pie recipe and mentioned that I was freezing the scraps of leftover pastry, my friend, Jan Flaherty commented that her mother always made little treats with the pastry by sprinkling the dough with cinnamon and sugar.  I am making a Pecan Pie for my friend, Alex’s goodbye dinner tomorrow and decided to give it a try.

I gathered the scraps, rolled out the dough and cut it into shapes.  I mixed together some cinnamon and sugar and sprinkled the tops of these “cookies” with it.

I let the “cookies” chill for about 15 minutes and then baked them in a preheated 350 degree for approximately 12 minutes.

These would go really well with some Haagen-Dazs!