chicken stock – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 16 Mar 2021 18:53:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 chicken stock – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 ST. PATRICK’S DAY SUPPER: Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/ http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/#respond Tue, 16 Mar 2021 18:53:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3687 The only thing Irish about the Corned Beef & Cabbage is the Guinness & potatoes…a strictly Irish-American phenomenon; but we love it, and nothing graces the St. Patrick’s Day table more.

Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread
The rich Guinness jus (juice), is full of rich, silky, and umami notes, and when served piping hot, enriches the meat to a new level. Topped with tangy horseradish whipped cream takes it even further!
Servings8 people
Prep Time30 mins
Cook Time1-1/2 hours
Ingredients
Horseradish Whipped Cream
Corned Beef & Cabbage with Guinness Stout Jus
Irish Soda Bread
Instructions
Prepare the Horseradish Whipped Cream:
  1. Line a medium-size sieve or strainer with 2-layers of paper towels or cheesecloth. Set over a bowl, being sure the sieve doesn’t touch the bottom of the bowl. Set aside.
  2. In the bowl of a stand mixer, fitted with the whisk attachment, mix together: heavy whipping cream, hot sauce, granulated garlic, white pepper, and salt.
  3. Turn mixer on HIGH, and whip cream mixture until firm peaks form, and the whipped cream can hold its shape, about 1-1/2 to 2 mins.
  4. Turn mixer off and add horseradish. Mix on HIGH for 10 seconds to combine.
  5. Remove whisk and bowl from mixer. With a rubber spatula, clean off whisk, and scrape the bottom & sides of the bowl, folding to combine.
  6. Spoon the horseradish whipped cream into the lined sieve or strainer. Refrigerate until ready to use. Excess liquid with strain into the bowl, and the cream will thicken into a rich mousse-like consistency. Change the soaked paper towel if preparing an hour or longer before serving. This can be done a day in advance. Once the liquid has drained, the Horseradish Whipped Cream can be transferred to an airtight container, and will keep refrigerated for up to 3 days.
Part One: Prepare the Corned Beef & Cabbage with Guinness Stout Jus
  1. Preheat oven to 325 degrees.
  2. Remove corned beef from packaging, set aside seasoning packet, if included.
  3. Rinse the meat well to remove the packing brine liquid.
  4. In a bowl large-enough to accommodate the corned beef, fill with cool water, and soak meat for 30 minutes. Repeat again with clean water for another 30 minute soak.
  5. Pat the meat dry with a clean kitchen or tea towel. Season both sides with 1/2 tsp ground black pepper.
  6. Heat a large Dutch Oven or stock pot over MED-HIGH heat. Add olive oil.
  7. Carefully place the corned beef into the hot pot, fat-side down. Brown in oil for 4 mins.
  8. Flip meat over, and brown for an additional 3 mins.
  9. Remove meat from pot, and transfer to a plate. Set aside.
  10. Carefully pour-out the grease from the pot, leaving 1 tbsp in the pot. Return pot to heat and deglaze the pan with 1 ounce of Irish whiskey, using a wooden spoon to scrape up any brown bits (fond) from the bottom.
  11. Stir in the Guinness Stout, 2 cups chicken stock, and 1 cup water. Bring to a simmer.
  12. Carefully add the corned beef to the Guinness mixture. Bring up to a simmer, cover with a lid, and simmer over MED-HIGH heat for 10 mins.
  13. Transfer the covered pot to the oven, and continue to cook for 1-1/2 hours.
Meanwhile: Prep the Vegetables
  1. Remove any wilted and leaves from the cabbage, rinse and pat dry.
  2. From top to bottom, slice cabbage in half. With your knife, cut a “V” into the core of each half to remove. Slice each halves into four wedges. Set aside.
  3. Rinse the baby Yukon potatoes, pat dry. Set aside.
  4. Rinse carrots. With a vegetable peeler, peel carrots, then slice at an angle into 1-1/2 inch long pieces. Set aside.
Prepare the Irish Soda Bread: When the Corned Beef is at 40 Minutes
  1. With the Corned Beef still in the oven, increase oven temperature to 350 degrees.
  2. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  3. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  4. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  5. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  6. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined.
  7. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  8. Roll dough into a ball, drop into greased dish.
  9. Cut a 1-inch deep cross (X) across the top of the loaf.
  10. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  11. Scoot the pot of corned beef to the side, and place the Irish Soda Bread aside it in the 360 degree oven.
  12. Bake the Irish Soda Bread for 50 mins. The corned beef and the bread will be ready to come out of the oven at the same time.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
Part Two: Finish Preparing the Corned Beef & Cabbage with Guinness Stout Jus
  1. With thick pot holders, CAREFULLY remove the hot pot of corned beef from oven, and set on the stove.
  2. With tongs or a long meat fork, carefully transfer the corned beef to a plate. Cover with aluminum foil, and set aside.
  3. Turn stove on to MED-HIGH, and bring the pot of the Guinness juices (jus) to a simmer. There should be about 1-1/2 to 2-inches of liquid. If necessary, add more water, or more Guinness or stock to reach that level of liquid.
  4. Add potatoes to the simmering Guinness jus, cover, and cook 10 mins.
  5. Add carrots to potatoes, being sure the carrots are nestled in the jus. Cover, and simmer 10 mins longer.
  6. In a single line, nestle cabbage wedges, (the point of the wedge down) atop to potatoes & carrots. Cover with a lid, and allow the cabbage to steam over the other vegetables for 10 mins more. (The cabbage should still be bright green.)
  7. Immediately remove from heat, and set aside while the corned beef is carved.
  8. With a sharp carving knife, cut away the fat from the top of the meat. Discard.
  9. Carve the corned beef against the grain of the meat into 1/4 inch thin slices. In a fan fashion, lay out slices down the center of a serving platter, garnish with a couple wedges of cabbage and a couple potatoes & carrots to denote corned beef & cabbage.
  10. Serve the remaining cabbage in a vegetable serving dish, garnish with chopped parsley.
  11. With a slotted spoon, spoon the potatoes & carrots into another serving dish, pour the melted butter over the top, give a quick toss, and top with minced chives.
  12. Pour the hot Guinness jus into a gravy boat or a small pitcher.
  13. Serve the Corned Beef and Cabbage topped with hot Guinness jus.
  14. Spoon the Horseradish Whipped Cream into a sauce boat, and serve on the side.
  15. Serve the Irish Soda Bread with sweet butter, topped with sea salt. Serves 8
Recipe Notes

]]> http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/feed/ 0 3687 Ham-Bone Split Pea Soup http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/ http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/#respond Wed, 25 Nov 2020 05:26:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3196 As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing
This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.
Servings15-20 servings
Prep Time20 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 360 degrees.
  2. Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
  3. Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
  4. Bake for 10 minutes.
  5. Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
  6. Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
  7. Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
  8. Heat a large skillet on MED-HIGH, add cubed bacon.
  9. Render fat from bacon, until bacon is just cooked and is golden brown.
  10. Drain, all but 2 tablespoons of the bacon fat.
  11. Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
  12. To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
  13. Add the chicken stock, dried cranberries, and dried apricots.
  14. Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
  15. Add 8 ounces butter, stir until butter has melted.
  16. Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
  17. Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
  18. Preheat a small skillet to MED-HIGH heat.
  19. Add olive oil, then oysters, being sure they’re spaced apart.
  20. Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
  21. Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
  22. Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
  23. Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
  24. Fold in chopped oysters.
  25. Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
  26. In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
  27. Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
  28. Serves 15.
]]> http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/feed/ 0 3196 Curried Beef Meatballs & Ginger Couscous http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/ http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/#respond Thu, 19 Nov 2020 22:46:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3063 This crowd-pleasing dish has great flavour and versatility. Serve as a quick midweek supper, an easy do-ahead for a special occasion buffet, or omit the pearl onions, peas, peppers, and couscous all-together for an addicting mouth-popping ‘Curried Meatballs & Mushrooms’ hors d’oeuvres at your next cocktail party.

Curried Beef Meatballs & Ginger Couscous
Full of flavour, and as the curry, garlic, onions, and ginger simmer away, it’s an absolutely sure-fire way to fill the house with warm exotic scents, exciting guests for the meal to come.
Servings4 servings
Prep Time15 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Beef Meatballs
Curried Beef Meatballs
Ginger Couscous
Instructions
To Prepare Meatballs
  1. Peel garlic cloves, and rough chop. Top with kosher salt. Using the side of a kitchen knife, press salt into garlic, rubbing knife back & forth to make a salty garlic paste. Divide the salty garlic paste into two, set aside.
  2. In a medium bowl, with a box grater, grate shallots to a watery paste-like consistency.
  3. Add ground beef, pecorino, Worcestershire, steak sauce, ground black pepper, and half of the divided salty garlic paste.
  4. With impeccably clean hands, knead meatball mixture until well combined (about two mins.)
  5. Using a 1-ounce ice cream scoop, form mixture into 20 small meatballs, roll each ball in the palm of your hands to round them out.
  6. Place formed meatballs on to a plate, cover loosely with plastic wrap, and refrigerate 1 hour.
  7. Preheat oven to 400 degrees.
  8. Line a sheet pan with aluminum foil, fit with a rack.
  9. Line-up meatballs on rack.
  10. Bake for 20 minutes or until they’ve shrunk in size, and have browned.
  11. Flip each meatball. (Flipping the meatballs will keep them from sticking to the rack as they cool.)
  12. Set aside to cool. Prepare Curried Beef Meatballs.
To Prepare Curried Beef Meatballs
  1. In a large mixing bowl, stir to dissolve corn starch in to 1-quart chicken stock, set aside.
  2. Heat 2 tablespoons olive oil in a 12-inch skillet over MED-HIGH heat.
  3. Add diced onion and sauté until translucent, and the edges just begin to golden.
  4. Add the other half of the salty garlic paste, curry powder, turmeric, and black pepper and stir until the garlic paste and spices begin to melt into the sautéed onions.
  5. While slowly whisking, pour the chicken stock mixture into sautéed onions.
  6. Whisk until sauce begins to thicken, lower heat to MED-LOW, simmer for 5 minutes, stirring occasionally.
  7. Transfer sauce to the pitcher of a blender, cover, and blend until smooth.
  8. Transfer back to the skillet, add whole mushrooms, increase heat to MEDIUM, and stirring occasionally, simmer sauce until mushrooms have shrunken a bit, and the sauce has thickened.
  9. To thickened sauce, add meatballs, julienned red peppers, pearl onions, and peas.
  10. Simmer 8 minutes longer, or until red peppers have softened slightly, and everything has heated through. Cover with lid, and keep hot on LOW heat while you Prepare the Ginger Couscous.
To Prepare Ginger Couscous
  1. Cut one 2-inch finger from a hand of ginger.
  2. Using the tip of a teaspoon or a vegetable peeler, scrape out skin from ginger.
  3. Against a microplane or ginger root grater, grate ginger into a tablespoon of paste.
  4. In a small saucepan, over MED-HIGH heat, bring chicken stock, butter, salt, and grated ginger just to a boil.
  5. Stir in couscous and parsley, cover with a lid and remove from heat. Let sit covered and undisturbed for 5 minutes.
  6. Gently fluff with a fork.
To Serve
  1. For family or buffet service, arrange fluffed couscous into a layer mound onto a large pasta bowl or platter.
  2. Arrange meatballs atop couscous, spoon sauce & vegetables over top.
  3. Top with fresh chopped cilantro (optional).
  4. Or plate in the same fashion on individual shallow pasta bowls, with 5 meatballs per serving (as pictured).
  5. Serves 4.
Recipe Notes

For a marvelous hot hors d’oeuvres, follow the steps above, omitting the pearl onions, red peppers, and peas (and couscous). Serve in a candle-warming chafer with fun cocktail picks. Watch guests make a ‘B-line’ from across the room!

Curry Powder

I use “S & B Oriental Curry Powder” from Japan. It’s available at fine food grocers, or online.

S & B Oriental Curry Powder

]]> http://aubreyabouttown.com/recipe/curried-beef-meatballs-ginger-couscous/feed/ 0 3063 Browned Butter Pinoli & Currant Rice http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/ http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/#respond Wed, 20 May 2020 08:39:13 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2338 The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice
Servings4 servings
Prep Time5 mins
Cook Time20 mins
Ingredients
Instructions
  1. In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
  2. Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
  3. Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
  4. Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
  5. Fluff with fork and serve. Serves 4.
]]> http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/feed/ 0 2338 Lebanese Rice Pilaf http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/ http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/#respond Mon, 18 May 2020 09:04:36 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2261 Growing up, I fondly remember helping out Marilyn Habib, our church director at St. Nicholas Greek Orthodox Church in San Francisco where she also was the head chef in their banquet kitchen.
There are two recipes I’ve carried close to my heart from her, my Hummus, and this, Marilyn’s Lebanese Rice Pilaf. This rice was used to accompany her baked chicken, which was often served at wedding receptions in the church’s reception hall.

Lebanese Rice Pilaf
Servings4 servings
Cook Time20 mins
Ingredients
Instructions
  1. In a small skillet, over medium-high heat, and stirring constantly, brown capellini pasta in olive oil until it reaches chestnut in colour.
  2. Add remaining ingredients, stir.
  3. Bring just to a boil, stir, cover with lid, and turn heat to low.
  4. Cook on low for 15 minutes then turn off heat.
  5. Allow to continue to steam (covered) for 10 minutes in residual heat.
  6. Fluff with fork and serve. Serves 4.
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