Batter Licker

November 21, 2011

turkey dripping pear farrotto

About four years ago, my aunt offered to pack up the Thanksgiving turkey’s carcass in a trash bag for me to haul home to San Francisco. I crinkled my nose in response. Why would I take that nasty thing with me on the 4+ hour drive home, especially when my largest pot was no more than 4 quarts?

Last year, I hosted Thanksgiving in my tiny, one-bedroom apartment and had finally acquired a sizable stock pot. Entirely different story. The next morning, I broke down the carcass a little, and shoved it into the giant pot with some water, leftover onion ends and herbs to simmer for a few hours. After straining out all the odds and ends, I froze a third of the stock in ice cube trays for smaller uses and the rest in 2-cup tupperware for soups and other bulk uses.

The most awesome part? I had stock for months. And all because I threw some turkey bones and onion end pieces into a pot on a day that I otherwise spent watching movies, enjoying a roaring fire and playing games.

Even more awesome part? After using some of the turkey drippings for Turkey Day gravy, I froze the rest in cubes and used those as “stock starters” once I ran out out actual stock. Just dissolved a few frozen drippings cubes in hot water and magical flavor resulted.

The lesson I learned was to save and freeze (in reasonably small portions) all those seemingly yucky byproducts of turkey roasting. It saved me a ton of money and prep time for several months’ worth of future meals, and cost only minimal time to preserve the drippings and stock since I froze it all almost immediately. (more…)

October 19, 2010

farrotto with mushrooms, chard, garlic, and ginger

Cold weather is creeping back into San Francisco after a glorious month and a half of summer weather. To me, that means it’s time for warm, comforting dishes like risotto.

I especially love risotto because it tastes naughtier than it is. Although it looks and tastes incredibly creamy, risotto doesn’t contain any cream. Usually, the only high-fat ingredient I add is cheese, and even then, I don’t add much. Plus, without anyone noticing (ahem, Jay!), I can almost double the recipe’s output by adding tons of vegetables. As far as I see it, the only downside of risotto is the constant stirring.

But constant stirring is a double black diamond, super steep downside, probably covered with ice and moguls. It’s no gentle, downward sloping bunny hill. There’s no denying it: standing in your kitchen for 35+ minutes, stirring every minute or so, then adding broth every few minutes is downright laborious. And incredibly boring. It often makes me wish my rice cooker had a risotto-cooking mode.

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Enter my knight in shining armor: farro. (more…)

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