How to Make Fish Stock

How to Make Fish Stock

This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.

What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.

This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.

The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.

Read more about the book Here.

A few tips about making your own stock:

  • A fish head or the bones from one fish is enough for one batch of stock.
  • Remove the gills from you head, if you do not it will make the stock taste awful.
  • This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
  • If your finished stock is milky or cloudy you need to throw it out.
  • I will warn you, making fish stock will stink up your house for a bit.
  • Fish stock freezes extremely well and tastes exactly the same after freezing.

Cooling jar of strained homemade fish stock

How to Make Fish Stock

How to Make Fish Stock

Ingredients

  • 1 Fish Head
  • 1 Onion, peeled
  • 4 Mushrooms
  • 1 Tablespoon of Salt
  • 1 Small bunch of Thyme

Instructions

  1. Rinse your fish head well. Make sure all of the slime is off before using the head or your stock will taste bad.
  2. In a large soup pot put in the fish head and pour in enough water to submerge the head.
  3. Bring the water to a boil over medium heat. Once boiling, pour out the water.
  4. Place fresh water in the pot with the fish head, filling until the pot is 3/4 full.
  5. Place the rest of your ingredients into the pot.
  6. Over medium heat, bring the water to a low boil.
  7. Once at a low boil, reduce the pot to medium-low heat then simmer, with a lid on, for one hour.
  8. Strain the stock with cheese cloth once cooled.
  9. Use immediately or freeze until use.
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https://epicuropedia.com/2019/01/28/how-to-make-fish-stock/

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Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Colder weather means throwing something in the crockpot before work, letting it cook all day, and coming home to a bubbly, home cooked meal. The preceding is especially true when your book club decides to host their monthly meeting at your house.

I can think of no better way to feed a bunch of hungry ladies than to prepare something that is quick and easy.

If you are like me, crockpot cooking can be difficult because there are so few dishes or variations of dishes that you can make in a crockpot—soup, roast, or chili seem to be the go tos.

I tested out this recipe a few weeks ago on my husband, so when my book club meeting was scheduled for my house I thought the recipe would be perfect. The most work this recipe requires is steaming some jasmine rice for the side.

A beautiful bowl of lentil and butternut squash curry

There is no added fat or meat, which results in a relatively healthy dinner. The base is made entirely of vegetables and a little bit of low sodium chicken stock. Low calorie cooking means more room for wine.

As the seasons change you can trade out the butternut squash for something more seasonal like mango or sweet potato. You literally throw everything into the crockpot the morning before your meal is planned, and let the lentils cook down with the vegetables until a thick creamy curry is created.

Just like you can switch out the vegetables that fill this curry, you can pick any of you favorite toppings to sprinkle over each finished bowl. I opted for cilantro and pickled onion, but the leftover seeds from the butter squash would have also been delicious roasted then peppered over the top.

Chopsticks sit besides this rice filled bowl of curry

Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Ingredients

  • 1 Butternut Squash, peeled, seeded, and cubed
  • 2 Cups of Red Lentils
  • 1 Pear, peeled and cubed
  • 3 Cups of Water
  • 1/2 of a White Onion, diced
  • 1 Cup of Vegetable Stock
  • 3 Tablespoons of Red Curry Paste
  • 2 Teaspoons of Garam Marsala
  • 2 Teaspoons Fresh Ginger, peeled and grated
  • 2 Teaspoons Turmeric
  • 1 Can of Coconut Milk

Instructions

  1. In a crockpot, combine all of your ingredients (except for the coconut milk) and mix together.
  2. Cook for 8 hours over low heat.
  3. Once finished cooking, pour in your coconut milk. Allow to cook for an additional five minutes to warm the milk.
  4. Serve finished curry over rice or noodles.
  5. Your choice in toppings is optional. Fresh cilantro, pickled onion, roasted squash seeds are great options.
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https://epicuropedia.com/2019/01/04/butternut-squash-lentil-curry/

Jerusalem Bagels with Burnt Honey Cream Cheese

Jerusalem Bagels with Burnt Honey Cream Cheese

Savory, nutty homemade Jerusalem bagels and a side of decadent, condensed burnt honey creamed cheese–it’s a baking recipe that I know everyone will love.

I am super ecstatic about this post and sharing a recipe that I will be adding to my list of rotating go-tos. As someone who constantly cooks, I can state with confidence, on behalf of all of the home cooks out there, it is rare that you find a recipe that is both easy and a show stopper.

The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.

I recommend you eat these warm out of the oven or warm them up if you are eating them at a later time. They go with just about anything, hummus, cream cheese, cheese, etc.

IMG_8848

I wanted something sweet yet unique, so spruced up some cream cheese by making burnt honey. The process of “burning” honey is simply caramelizing it a bit, to give it a deeper more condensed flavor. A quick warning–once you eat honey like this you will never go back.

As for the topping, I glazed them with honey to add a bit of sweetness and keep with the honey theme and a sprinkling of sesame seeds to add nuttiness. The recipe is extremely versatile, serving as a great base for any topping or mix-in. In the future, I will be posting many more versions of Jerusalem Bagels.

IMG_8877

Jerusalem Bagels with Burnt Honey Cream Cheese

Yield: 6

Ingredients

  • Bagel Ingredients:
  • 1 Tablespoon of Quick Acting Yeast
  • 1 1/2 Cups of Milk, warm but not higher than 100 degrees Fahrenheit
  • 4 1/2 Cups of All Purpose Flour
  • 2 Teaspoons of Sugar
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Baking Powder
  • Olive Oil
  • 4 Tablespoons of Honey
  • Sesame Seeds for Topping
  • Burnt Honey Cream Cheese Ingredients:
  • 1 Block of Creamed Cheese, softened
  • 1/2 Cup of Honey

Instructions

  1. First make your burnt honey creamed cheese. Pour your honey into a small saucepan and heat over medium heat.
  2. Cook the honey for about 10 minutes, until it turns a light amber color and thickens slightly. The honey will foam as it cooks, that is okay.
  3. Once reduced, set aside to let the honey cool completely.
  4. In a small mixing bowl, combine your burnt honey and creamed cheese. Stir to desired combination, swirled or fully mixed.
  5. Place mixture in a sealable container and place in the fridge until ready to serve.
  6. Begin making your bagels by blooming your yeast in the warm milk, allowing to sit for about 5 minutes.
  7. In a stand mixer or large mixing bowl, mix together your flour, baking powders, sugar.
  8. Pour in your bloomed yeast and milk, then mix until combined. Lastly mix in your salt as to not kill the yeast.
  9. Add your dough hook to your stand mixer, and kneed the mixture on medium for five minutes. A soft pliable dough should form. If the dough looks dry, add more milk as needed.
  10. After the dough has been kneaded, remove the dough from the mixer and rub on a light amount of olive oil.
  11. Place coated dough in a large oiled bowl, cover tightly. Allow to rise for at least one hour, or until it has doubled in size.
  12. Once the dough has risen, preheat your oven to 450 degrees Fahrenheit. Prepare two sheet pans by lining them with slip mats or greased parchment paper.
  13. Gently remove the dough from the bowl, and section the dough into six even pieces.
  14. On a lightly floured surface, roll each section of dough into a log that is about 12 inches long. Attach the ends together to create an oblong circle. Gently place on the prepared sheet pan.
  15. After the bagels are prepared, allow them to rest for 15 minutes.
  16. Before baking, slather each bagel with honey and a sprinkling of sesame seeds.
  17. Bake for 10 - 15 minutes, or until a golden color and cooked through.
  18. Serve with burnt honey creamed cheese.
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https://epicuropedia.com/2018/08/24/jerusalem-bagels-burnt-honey/