A Jellied Rich Brown Bone Broth
A Jellied Rich Brown Bone Broth

Making a Rich Brown Bone Broth … or Brown Stock … or whichever.

The picture above may not look much like a broth, but, when chilled, a very rich broth that has been prepared with lots of collagen containing bone, skin, and connective tissue will form a thick, highly nutritious jelly when cooled.

The recipe here uses bones and attached meat which are first roasted before being simmered, and this gives the resultant broth (or stock) a deep brown color. In classical Western Cookery (chiefly from the French tradition), this makes it a ‘Brown Stock’, in contrast to a ‘White Stock’ where the meat, and any vegetables used, are sometimes blanched, but not roasted.

Traditionally, a ‘proper’ Brown Stock is made with Veal Bones, but, here, I am using a mix of Beef Marrow Bones and whole Pork Hocks with the skin still attached.

Read More →

Roasted Red Pepper Sauce
Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

This sauce enhances the lovely sweet and smoky flavors of Roasted Red Bell Peppers with the mellowed bite of lightly fried garlic. Other than a little optional salt and sugar, no other flavorings are added, which makes the result very extendable. It can be used as a sauce, dip, or condiment in its own right, but is largely designed to be an ingredient in other dishes, or a starting point for other condiments and sauces.


Read More →

Sweet Glazed Roast Parsnips
Sweet Glazed Roast Parsnips

Sweet Glazed Roast Parsnips

Parsnips are one of those vegetables that seem to be either loved or despised. For those who love them, roasting them produces the best results through the action of caramelization. In this recipe, parsnip batons are roasted to a lovely golden sweetness, and then, later, when ready to cook the main meal, they are quickly finished in a sweet and tangy sauce that is reduced to a lovely glaze before service.


Read More →

Minted Zucchini and Mushrooms
Minted Zucchini and Mushrooms

Minted Zucchini and Mushrooms

Mint always pairs well with Zucchini, and the convenience of canned Button Mushrooms makes this a delicious side dish for lamb-chops, steaks, and virtually any roast, or hearty main dish. In this recipe, the zucchini is first grilled to harness the power of the Maillard reaction, and to add a lovely smokiness to the finished dish.


Read More →

Oyster Chowder with Canned Oysters
Oyster Chowder with Canned Oysters

Oyster Chowder with Canned Oysters

Canned Oysters are a pale shadow of the freshly shucked real article, but that doesn’t mean you should ignore them completely. I always like to have a can or two in my pantry for those times when fresh oysters are not available, or for when you just want to put something together quickly, without all the usual shucking around. This super quick chowder recipe makes a nice hearty dish for one, if served with crusty bread and maybe a small salad, and a lovely little starter soup for two.


Read More →

Crispy Fried Onions
Crispy Fried Onions

Crispy Fried Onions are a terrific topping on many different foods. Indeed,  I can’t imagine serving an Indian Biriyani without including crispy fried onions on top of the dish, and you can also find them being added to many rice, meat and vegetable dishes in  India, Indonesia, and a host of other Eastern cuisines.

In the West, crispy fried onions are widely available commercially either in the form of flakes or ‘strings’, and they are often used on burgers, in sandwiches, and scattered over salads, baked potatoes, and cooked vegetable dishes. The commercially packaged varieties are, unfortunately, often tasteless or stale, but it is easy enough, if a little time-consuming to make them yourself at home.


Read More →