Ahem. Dear World,

We started on the wrong foot. I was angry, under the weather and tired, and I took it out on you. Please accept my apologies. After my first post, you must be thinking, “no wonder this girl has no friends, all she does is ramble on about what a loser she is!”

Let’s start again, shall we? Ok.

Hi, world! Thanks for reading my blog. I promise, it’s going to get better from here. I will bring you illustrated, step-by-step recipes and cooking tips, in return for just a little bit of attention. Ok? Ok! Let the party begin!

October is a wonderful day! It’s the season for pumpkins, beautiful foliage, and…the sniffles. I myself had a bad feeling in my throat when I woke up today. This called for A BROTH THAT CAN BRING YOU BACK FROM THE DEAD.

You’ll need: Broth ingredients

  • three or four celery stalks
  • three or four big carrots
  • half a yellow onion
  • four or five garlic cloves
  • whole peppercorns
  • ground black pepper
  • salt

Wash the celery and carrots. Chop the celery, carrots and onions in large chunks, and toss them in the largest pot you own. Cooking tip of the day #1: for a nice, golden broth, wash the onion peels and toss them in the pot as well.

veggies in pot

Now, it’s time to spice it up! Be generous with the pepper and peppercorns, but if you’re even just a little sick, just use a tiny bit of salt. Peel the garlic cloves, and add those to the pot. When you smash a garlic clove, the peel comes right off. My dad uses the bottom of a bowl to crush it slowly – my mom smacks them with a large knife. I tend to do it Mom’s way. Fill the pot with water and bring to a boil, then let it simmer for a long, LONG time (40 min-1 hour), until all the veggies are soggy.You can go ahead and discard of those veggies, because all the good stuff (taste and health-wise) is in the water.

yummy broth!

There you go, that’s my miracle broth recipe! You can turn it into a chicken broth easily: add any chicken parts (even gizzards or hearts!) at the boiling stage, and let simmer for at least 30 minutes (make sure the chicken is fully cooked, all white in the inside – not pink). If you want to make the broth tastier without the chicken, you can add two bay leaves at the boiling stage.

Once you have your broth, you can do many things. Add carrots, celery and onion (not the soggy ones!), potatoes, leeks, roast chicken leftovers, turnips, beef stew cubes, pretty much whatever you want. Bring to a boil, then simmer, and you have a soup! Freeze it in plastic containers, and thaw it out for any recipe that asks for stock or bouillon. Or, just drink it from a mug while piping hot. Last night, my boyfriend Sebastian was feeling sick, so I whipped up this broth with chicken, and cooked matzo balls in it for 20 minutes. Our roommate, Toby, “helped” polish it in a matter of minutes.

Oh crap, gotta go! Don’t want to be late for work! More later.


Viola InTheKitchen