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Homemade Chicken Stock from Rotisserie Chicken
Ingredients:
1 rotisserie chicken carcass (leftover from a cooked rotisserie chicken)
1 onion, peeled and quartered
2 carrots, washed and chopped
2 celery stalks, washed and chopped
3-4 cloves garlic, crushed
1 bay leaf
1 teaspoon whole peppercorns
8-10 cups water
Salt to taste (optional)
Instructions:
Prepare the Chicken: Remove any remaining meat from the rotisserie chicken carcass and set it aside for other dishes. Use the chicken carcass, including the bones and skin, for making the stock.
Combine Ingredients: Place the chicken carcass, quartered onion, chopped carrots, celery, crushed garlic, bay leaf, and peppercorns in a large stockpot.
Cover with Water: Pour enough water over the ingredients in the pot to completely cover them. Typically, you'll need around 8 to 10 cups of water, depending on the size of your chicken carcass and the pot.
Bring to a Boil: Place the pot over high heat and bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 2-3 hours.
Skim the Surface: Occasionally, skim off any foam or impurities that rise to the surface of the stock while it simmers. This will help keep the stock clear.
Strain the Stock: After simmering for a few hours, remove the pot from the heat. Using a fine mesh strainer or a colander lined with cheesecloth, strain the stock into a clean container or another pot. Discard the solids.
Cool and Store: Allow the chicken stock to cool to room temperature before refrigerating it. Once it's cooled, you can store it in airtight containers in the refrigerator for up to 3-4 days or freeze it for longer storage.
Use in Recipes: Your homemade rotisserie chicken stock is now ready to be used as a base for soups, stews, risottos, or any other dishes that call for chicken stock.
Enjoy your homemade chicken stock! It's a flavorful and versatile ingredient to have on hand for various recipes.
Spaghetti Pomodoro
Spaghetti Pomodoro is a classic Italian dish that celebrates the simplicity of fresh tomatoes, garlic, and herbs. Here's a recipe for a delicious Spaghetti Pomodoro:
Ingredients:
8 ounces (225 grams) spaghetti
4-5 ripe tomatoes, diced
3-4 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (optional)
Fresh basil leaves, torn
Salt and pepper to taste
Grated Parmesan cheese (optional, for serving)
Instructions:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for about 1 minute until the garlic becomes fragrant.
Add the diced tomatoes to the skillet and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes break down and release their juices.
Add the cooked spaghetti to the skillet with the tomato sauce. Toss well to coat the pasta with the sauce.
Remove from heat and add torn basil leaves, mixing them into the pasta.
Serve the Spaghetti Pomodoro with a sprinkle of grated Parmesan cheese on top, if desired.
Enjoy your flavorful and simple Spaghetti Pomodoro!
Feel free to adjust the seasoning and add any additional ingredients you like, such as a drizzle of balsamic glaze or a sprinkle of fresh parsley. Enjoy this classic Italian dish with a side of crusty bread and a fresh green salad for a complete meal.
Baked eggplant caponata
Baked eggplant caponata is a traditional Italian dish often served as an appetizer or a side dish. The dish is made by baking eggplant until it becomes tender and slightly caramelized. It is then combined with a mixture of tomatoes, onions, capers, olives, and vinegar to create a flavorful and tangy sauce. The caponata is typically seasoned with herbs like oregano and basil, which add a fresh and aromatic touch to the dish. This vegetarian-friendly recipe is both hearty and satisfying, making it a perfect addition to any meal. Whether served on its own or accompanied by crusty bread, baked eggplant caponata is sure to please your taste buds with its delicious combination of flavors and textures.
Ingredients:
1 large eggplant, cubed
1 onion, finely chopped
2 cloves of garlic, minced
1 can (14 ounces) diced tomatoes
1/4 cup tomato paste
1/4 cup red wine vinegar
2 tablespoons capers, drained
2 tablespoons olives, pitted and sliced
2 tablespoons raisins
1 tablespoon sugar
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish
Instructions:
Preheat your oven to 375°F (190°C).
Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This helps draw out any excess moisture and bitterness from the eggplant. After 30 minutes, rinse the eggplant under cold water and pat dry with a paper towel.
In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the diced tomatoes (with their juice), tomato paste, red wine vinegar, capers, olives, raisins, sugar, and red pepper flakes (if using) to the skillet. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
Add the cubed eggplant to the skillet, stirring well to coat it with the tomato mixture. Season with salt and pepper to taste.
Transfer the skillet or baking dish to the preheated oven and bake for about 30-35 minutes, or until the eggplant is tender and lightly browned.
Once baked, remove the caponata from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
Baked eggplant caponata can be served warm or at room temperature. It pairs well with crusty bread or can be used as a topping for crostini. It also makes a great side dish for grilled meats or roasted poultry.
Enjoy your homemade baked eggplant caponata!
Pizza Margherita:
A classic Neapolitan pizza topped with San Marzano tomatoes, mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.
Ingredients:
1 pound (450 grams) pizza dough
1/2 cup tomato sauce or crushed tomatoes
8 ounces (225 grams) fresh mozzarella cheese, sliced or torn into small pieces
Fresh basil leaves
Extra-virgin olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to the highest temperature it can reach (typically around 475-500°F or 245-260°C). If you have a pizza stone, place it in the oven to preheat as well.
On a lightly floured surface, roll out the pizza dough into your desired shape and thickness.
Transfer the rolled-out dough onto a pizza peel or a lightly greased baking sheet if you don't have a pizza peel.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the mozzarella cheese pieces on top of the sauce.
Sprinkle some salt and pepper over the cheese.
Slide the pizza onto the preheated pizza stone in the oven or place the baking sheet directly in the oven.
Bake the pizza for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and let it cool slightly.
Tear fresh basil leaves and scatter them over the hot pizza.
Drizzle with a generous amount of extra-virgin olive oil.
Slice the Pizza Margherita and serve it while it's still warm and fresh.
Enjoy the simplicity and deliciousness of this classic Italian pizza! Feel free to customize it by adding your favorite toppings or experimenting with different cheeses, but remember that the true essence of Pizza Margherita lies in its simplicity. Buon appetito!
Risotto alla Milanese
Creamy risotto infused with saffron, giving it a vibrant yellow color and a delicate, aromatic flavor. It is often served alongside osso buco, a braised veal shank.
Ingredients:
1 ½ cups Arborio rice (or any short-grain Italian rice)
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
In a saucepan, heat the chicken or vegetable broth over medium heat until warm. Keep it simmering throughout the cooking process.
In a separate large saucepan or risotto pan, melt the butter over medium heat.
Add the finely chopped onion to the pan and sauté for about 5 minutes until it becomes translucent.
Add the Arborio rice to the pan and stir well to coat it with the butter and onions. Toast the rice for about 2 minutes, stirring constantly.
Pour in the white wine and stir until it is absorbed by the rice.
Dissolve the saffron threads in a tablespoon of warm broth, then add it to the risotto pan.
Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next.
Continue this process for about 20-25 minutes, or until the rice is al dente (firm but still slightly chewy).
Once the risotto is cooked to your desired consistency, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Cover the risotto and let it rest for a few minutes to allow the flavors to meld together.
Give the risotto a final stir before serving. If desired, garnish with a sprinkle of additional Parmesan cheese and a pinch of saffron threads.
Serve the Risotto alla Milanese immediately while it is still hot, savoring its creamy texture and aromatic saffron flavor.
Enjoy this classic Italian risotto as a delicious main course or as a side dish to complement your favorite protein. Buon appetito!
Simply Gazpacho
Gazpacho is a chilled soup originating from Spain. It is made with fresh, raw ingredients such as ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and seasonings. This refreshing dish is often blended to a smooth consistency and served cold, making it a perfect summertime treat. Gazpacho is known for its vibrant flavors and is enjoyed as a light and healthy appetizer or refreshing meal option.
Ingredients:
4 ripe tomatoes, diced
1 cucumber, peeled and diced
1 red bell pepper, seeded and diced
1 small red onion, diced
2 cloves of garlic, minced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
Fresh basil or cilantro leaves for garnish (optional)
Instructions:
In a blender or food processor, combine the diced tomatoes, cucumber, red bell pepper, red onion, and minced garlic.
Blend the ingredients until you achieve a smooth consistency. If you prefer a chunkier texture, blend it to your desired consistency.
Pour the blended mixture into a large bowl.
Add the extra virgin olive oil, red wine vinegar, salt, black pepper, and paprika to the bowl. Stir well to combine all the flavors.
Taste and adjust the seasonings if needed. You can add more salt, vinegar, or spices according to your preference.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the gazpacho to chill.
Once chilled, give the gazpacho a good stir. If desired, garnish with fresh basil or cilantro leaves.
Serve the gazpacho in bowls or glasses. You can drizzle a little extra olive oil on top if desired.
Enjoy the refreshing and flavorful gazpacho as a light meal or appetizer on hot summer days!
Enjoy your homemade gazpacho! 🍅🥒🌶️🥣
Bacalao al Pil Pil Recipe
Bacalao al Pil Pil is a traditional Basque dish known for its garlicky flavor and the unique emulsified sauce made from olive oil and the gelatin released from the cod during cooking. Below is a simple recipe to make this delightful dish at home.
Ingredients:
4 pieces of salted cod (bacalao), approximately 150-200g each (ensure they are desalted by soaking in water for 24-48 hours, changing the water every 8-12 hours)
4 cloves of garlic, thinly sliced
1 guindilla (a small, mild chili), optional
250 ml of extra virgin olive oil
Salt, to taste
Instructions:
Preparation:
Desalt the Cod: If your cod is salted, soak it in cold water for 24-48 hours, changing the water 3-4 times during the period to remove the excess salt. If you have fresh or frozen cod, you can skip this step.
Dry the Cod: Pat the cod fillets dry with a paper towel. Set aside.
Cooking:
Cook the Garlic and Chili:
Heat a little olive oil in a pan over medium heat.
Add the sliced garlic and the optional chili.
Fry until the garlic turns golden, then remove the garlic and chili, setting them aside for later.
Cook the Cod:
In the same pan, add the cod fillets, skin-side down.
Cook over low to medium heat, allowing the cod to release its gelatin. The oil should not be too hot to ensure a slow cooking process. This step should take about 4-5 minutes.
Flip the Cod:
Gently flip the cod and cook for an additional 2-3 minutes on the other side.
After cooking, remove the cod from the pan and set aside, keeping it warm.
Make the Pil Pil Sauce:
Remove the pan from the heat.
Start whisking the olive oil in the pan vigorously.
The oil will emulsify with the gelatin released from the cod, creating a creamy, garlic-infused sauce. This process can take a few minutes and requires constant whisking.
If the sauce is not emulsifying, you can add a few tablespoons of warm water to help the process.
Combine the Ingredients:
Once the sauce is emulsified, return the cod to the pan, spooning the sauce over the fish to coat it thoroughly.
Garnish and Serve:
Add the fried garlic and chili on top as a garnish.
Serve the bacalao al pil pil warm with crusty bread or potatoes.
Tips:
It’s crucial to cook the cod at a low temperature to ensure that it releases its gelatin, which is essential for the emulsification of the sauce.
Constant whisking is key to achieving the perfect pil pil sauce. Be patient, and you’ll be rewarded with a creamy, flavorful sauce to accompany your cod.
Enjoy your homemade Bacalao al Pil Pil, a dish rich in flavors and tradition, bringing a piece of the Basque Country to your table!
Caldo Verde
The iconic Portuguese cabbage soup.
Hailing from the rustic kitchens of Portugal, Caldo Verde is a cherished soup known for its vibrant green hue and heartwarming flavors. At its core, this dish artfully blends creamy potato puree with thinly sliced, verdant collard greens or kale, punctuated by savory slices of chouriço or linguica sausage. Often enjoyed with a slice of crusty bread, this traditional Portuguese staple embodies comfort, making it a beloved choice for both family dinners and festive occasions.
Ingredients:
4 medium-sized potatoes, peeled and chopped
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
6 cups chicken or vegetable broth
1 lb chouriço or linguica sausage, sliced (or Spanish chorizo if you can't find these)
1 bunch of collard greens or kale, ribs removed and finely chopped (traditionally, you'd use Portuguese kale or "couve galega")
Salt and pepper to taste
Instructions:
Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic. Sauté until the onions are translucent.
Add Potatoes and Broth: Add the chopped potatoes to the pot, and then pour in the chicken or vegetable broth. Bring to a boil, then reduce to a simmer, and cook until the potatoes are tender.
Blend Soup: Once the potatoes are cooked through, use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can use a regular blender, but be careful with the hot liquid and blend in batches. Return the pureed soup back to the pot if using a stand-alone blender.
Add Sausage: Add the sliced chouriço or linguica sausage to the pot. Simmer for about 10 minutes to allow the flavors to meld.
Add Greens: Stir in the finely chopped collard greens or kale. Cook until the greens are tender but still vibrant green, which usually takes about 5 minutes.
Season: Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and drizzle with a bit of olive oil if desired. Serve with crusty bread on the side.
Enjoy your homemade Caldo Verde!
Discover the Delight of Ukha: A Clear Russian Fish Soup
Are you a fan of soups? If you are, then you must try Ukha, a traditional Russian dish that will surely tantalize your taste buds. Ukha is a clear soup made from a variety of fish, such as bream, wels catfish, northern pike, or even ruffe. This flavorful soup is not only delicious but also packed with nutrients.
The Ingredients that Make Ukha Irresistible
Ukha gets its rich and aromatic taste from a combination of ingredients. Along with the fish, this soup typically includes root vegetables like parsley root, leek, and potato. The addition of bay leaf, dill, tarragon, and green parsley adds a refreshing herbal note to the soup. To enhance the flavors, Ukha is spiced with black pepper, saffron, nutmeg, and fennel seed.
How to Prepare Ukha
Making Ukha is a straightforward process that anyone can follow. Here's a simple recipe to get you started:
Clean and prepare the fish by removing the scales and internal organs. Rinse the fish thoroughly.
In a large pot, bring water to a boil and add the fish. Let it simmer for about 10 minutes.
Skim off any foam that rises to the surface.
Add the root vegetables, parsley root, leek, and potato to the pot. Let them cook until they become tender.
Season the soup with bay leaf, dill, tarragon, green parsley, black pepper, saffron, nutmeg, and fennel seed. Adjust the seasoning according to your taste.
Simmer the soup for another 10-15 minutes to allow the flavors to meld together.
Remove the fish from the pot and carefully debone it. Return the fish meat to the soup.
Serve the Ukha hot, garnished with fresh herbs and accompanied by crusty bread.
Ukha is not only a delicious soup, but it is also a nutritious choice. Fish is a great source of lean protein and essential omega-3 fatty acids, which are beneficial for heart health. The vegetables in Ukha provide vitamins, minerals, and dietary fiber, making it a wholesome meal option.
So, the next time you're in the mood for a comforting and flavorful soup, why not give Ukha a try? Its unique blend of ingredients and delightful taste will surely make it a favorite in your household. Enjoy this traditional Russian dish and savor every spoonful!
