Today is the shortest day of the year. We are all missing the sunshine and warmer weather, but if you can’t escape to the southern hemisphere, maybe you could get by with a meal reminiscent of the summer bounty. This red pepper stew, called peperonata, is just what the doctor ordered.
Vegetable broth is a workhorse in the kitchen. You can cook your grains in it to add some extra depth. You can use it as a soup base, or in sauces. Many and most times, you can use it in place of chicken or beef stock to a create a lighter dish, or a vegetarian/vegan friendly one. Today I am going to show you how to NEVER RUN OUT OF VEGETABLE BROTH AGAIN, and your brothers, sisters, cousins, children and children’s children will thank you for it.
Continue reading “How to Never Run Out of Vegetable Broth Again”
I am a relatively recent convert to the comfort food du jour, pho (pronounced fuh). Whether you’re hungover, ill with the flu, or just need a pick me-up, this Vietnamese beef stock and rice noodle soup is exactly what the doctor ordered. The perfect bowl of pho requires hours of simmering a stock with exotic spices and beef bones, as well as access to an array of imported condiments. Continue reading “Pho; an exercise in”