Food tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Basic Broth (Brodo Di Carne Mista) Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1 lg Onion

1 lb Chicken necks and wings

1/2 lb Beef short ribs

1/2 lb Veal bones

1 tb Salt

2 Celery sticks

2 lg Carrots

1/2 sm Celery root (about 3 1/4 oz)

1 md Bunch flat-leaf parsley

-(about 3 oz) 4 md Garlic cloves

4 Balck peppercorns

PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a

boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters.

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<h1>Basic Broth (Brodo Di Carne Mista)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lg Onion <P>1 lb Chicken necks and wings <P>1/2 lb Beef short ribs <P>1/2 lb Veal bones <P>1 tb Salt <P>2 Celery sticks <P>2 lg Carrots <P>1/2 sm Celery root (about 3 1/4 oz) <P>1 md Bunch flat-leaf parsley <P>-(about 3 oz) 4 md Garlic cloves <P>4 Balck peppercorns <P>PREPARATION and COOKING: Adjust oven rack to high position and heat the broiler. Peel and halve the onion and broil until charred; set aside. Remove fat from chicken parts and beef ribs. Put them and veal bones in a 6-quart soup kettle with salt and 4 quarts of cold water. Slowly bring to a <P>boil. Halve the celery and carrots, quarter the celery root; add them to the soup kettle along with the remaining ingredients and simmer for 3 1/2 to 4 hours, skimming frequently until stock reduces to 2 quarts. Strain broth, discarding solids. (Can cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb P38 ] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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