A Quote by Johnny Mathis
I always have homemade chicken stock in the refrigerator. I'll reduce it, maybe add a little cream and a few shallots. Before you know it, eureka! It's the best.
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If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say.
My mother, on Sundays, used to prepare things to use during the week, like freshly made broth. It wasn't chicken stock or pasta sauces. She always made her own homemade pasta. So, the amount of dedication that goes into what these people used to do - it was a long time ago but you come to appreciate the hard work and the care about little things.
I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
We've all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you've got a sauce that's thinner than chicken soup. Before you panic, remember that there's always a way to thicken it, whether you're an hour or a minute away from dinner time.
Come on, it's an American tradition. Apple soup? Mom's homemade chicken pie?' She chuckled in spite of herself, then winced. 'It's apple pie and Mom's homemade chicken soup. But you didn't do badly, for a start.
Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.
For creamy sea urchin pasta recipes, the typical process is to saute garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream.
We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.
I have always wanted to own a homemade ice cream shop!
Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.
I make really good chicken soup, sort of from scratch. I don't make my own stock. I just use a base like a chicken stock, but everything else, all the ingredients, I do on my own.
As anyone who even remotely knows me, I will eat chicken with some chicken, and maybe more chicken. Chicken done any which way, basically.
I don't know what drives me to succeed. I know I want to always do the best I can.I guess I was maybe in little league baseball as far as I wanted to be good at that. But school, I certainly wasn't the best at that.
All I ever wanted was a Virginia farm, no end of cream and fresh butter and fried chicken - not one fried chicken, or two, but unlimited fried chicken.
At some point, every once in a while, through the year, I'll make up a list of all my current ideas. And then I'll add a few add a few, and I just realize that I'm going to die before I get them all done. But it's kind of nice - I'm never gonna be bored.
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