on Feb 13, 2010 @ 09:09 pm|
I bet a lot of the ladies here are cooking experts, so i thought it'd be fun to share some cooking tips, kitchen tricks or even recipes! I'd love to hear and learn from you guys.
I'm a total newbie in the kitchen but i loveee watching the food network. I recently watched a show where they suggested to use left over lobster shells and boil it with pasta sauce to give it a strong lobster-y taste. Well i finally had lobster tonight and decided to try it. I used store bought red four cheese sauce, dropped the larger lobster shells with all the juice and boiled away. The result? it was amazing. The sauce originally was very tart and cheesy but afterwards, it was very sweet with hints of lobster in it. This also works if you want to make a lobster pasta. Just take the meat out and then use the lobster shell to make the sauce. When you're almost done, drop in the lobster meat and serve with pasta. You guys should totally try this!
|that's a great idea mandyf.....here's a little trick I borrowed from my mother in law on Feb 14, 2010 @ 08:50 am|
She cooks all her vegetables in low sodium chicken broth...it gives them a nice flavor and you don't have to salt or butter them (do people even still do that anymore) afterwards.
I am also a huge fan of garlic in my veggies-gives them such a nice flavor!
|veggie broth on Feb 15, 2010 @ 04:08 pm|
Speaking of broth, we love to make our own broth. We've only tried veggie so far. But just take excess veggies, or the unusable portion of veggies (e.g. celery leaves or the tops/greens of leeks), add them to a huge stock pot of water. Add some salt (however much you desire) and boil the snot out of it all. We cook it all down for at least 2 hours -- it makes the house smell lovely.
You can store it in the refrigerator for up to 2 weeks or freeze it for much longer. Then whenever a recipe calls for broth (chicken or veggie), pull out the homemade version. We love this old-fashioned solution b/c it makes us feel less wasteful.