Monday, July 21, 2014

Making A Lobster Seafood Stock

I certainly did not buy a lobster to make a lobster seafood stock but I did recently incorporate lobster into my make-at-home lobster rolls and wanted to take advantage of having fresh lobster shells — so a seafood stock had to happen. 

Stocks are are one of my favorite staple ingredients to make at home. They use up leftovers and store really well in the freezer for portioned use. After rinsing the cleaned out shells under cold water to remove any unwanted matter in the stock I added celery, onions, shredded carrot, bay leaves, salt and some black peppercorns along with 6 cups of water in a large stock pot.

Bringing the pot to a boil and then simmering for about 40 minutes, the house took on amazing aromas. After 40 minutes I removed the stock from the stove and placed it in the refrigerator to cool.

After 4 hours I strained the stock. At this point taste the liquid and adjust for salt — homemade stock will not be as salty as purchased stock so you can season to your desired liking. Except for the 4 cups I was using for a recipe the rest was placed in a container, labeled and frozen for use later.

Since we've already made chicken, turkey, and beef stock here before, this seafood variation rounds out the the most used in the stock family. The concentration of homemade stock is so much stronger than the store bought version, it's simple to make and a resourceful way to save a little money, knowing exactly what your stock is made of. 

E.A.T. local E.A.T. well
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Friday, July 18, 2014

Feasting On Friday

Hi there! I'm back again today, rounding up all the best morsels and such I crossed paths with this week.

- A Tumblr to follow: A Fly Fishing Woman

- Over on 17 Apart we are turning 3 — got a burning question?

- There are some pretty cool things you can make with a wine crate.

- Mary and I have been splitting an avocado every morning for breakfast — here are the benefits.

- 6 days left to enter for a chance to eat barbecue with Kevin Spacey on the set of House Of Cards.

- Interested in seeing the restoration of a 31' Air Stream? You can follow the twitter or Instagram account.

-And finally, if you are like me and cannot remember the optimal size of cover photo images to use with various social media networks, this article should help!

E.A.T. local E.A.T. well

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Wednesday, July 16, 2014

Amaranth (Callaloo) Soup Recipe

Last week's CSA box brought callaloo. Callawhat? Well, callaloo — a well known name in the West Indies for this spinach-like green and you may just have heard its more common name, amaranth. A tougher leaf than spinach and with many varieties (some even considered weeds), callaloo has many uses from the leaf, to stems and even seed. Trying to decide what to do with basically 1 1/2 pounds of this brought me to The Domestic Man and his recipe for Caribbean green soup

As mentioned above, spinach can be substituted in this recipe but I was lucky enough to have actual amaranth or callaloo.

It can be methodical chopping up a variety of vegetables — peppers, onions and I substituted sweet potato as opposed to the called for squash for a heartier finish. You can begin to see the island feel of this recipe with the habanero and sweet potato. I used all of the callaloo except for the very large stems at the bottom.

As the original recipe mentions, many people add meat to this dish — salt pork, crab, or chicken is popular. I cooked 1 skin on, bone-in thigh with the vegetables.

After the peppers and chicken cooked for about 12 minutes the habanero, okra and sweet potato were added and stirred to combine. Then coconut milk and stock were added, this simmered with wonderful aromas wafting from the kitchen. After about 20 minutes the callaloo was put in a handful at a time until wilted into the soup. This simmered for about another 25 minutes (less time is needed for spinach).

Before serving, the chicken was removed and shredded. An immersion blender was then put into the soup which blended and chopped everything. The chicken was returned to the pot, stirred and then served immediately.

I would certainly recommend this soup, especially if you come across callaloo. I did not feel the habanero added any spice and per the recipe I was careful not to burst the pepper while cooking it. So I would probably change the pepper to add a little more heat and I did use a little more broth than the recipe called for.

Otherwise, a flavorful warming and filling summer soup.

E.A.T. local E.A.T well


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