Daily Archive

Early in the day, I started making Chicken Stock. I broke the wings and legs off a whole chicken, broke the wing bones and put the whole chicken in a stockpot. I covered the chicken plus an inch with cold water and let it set for about twenty minutes before turning the heat on. I brought it to a fast boil, skimmed off the flotsam, then turned it down to a very slow simmer and covered it. It will sit on the stove, simmering, for the next 24 hours. Before I left the kitchen, I cut up some local, tart organic Granny Smith apples and put them in the slow cooker for applesauce. I started the Bavarian Cream before I started the lunch dishes. After dinner I added a couple large-cut carrots and quartered onions to the stockpot.

My middle daughter and I are great fans of Wild Pacific Salmon. It reminds us of Oregon, which we both would like to call home. Our first Fish Tuesday featured some Wild Pacific Salmon I found at my grocery store at a wonderful price. While not a local ingredient, it was delicious and healthy. I made Buerre Blanc to serve over the fish, not only as a delicious sauce, but to educate dearest Hubby. He is preparing to be the next Ken Jennings on Jeopardy and food is a category he needs a little experience with. What better way to learn about food than enjoying it? I made some homemade cinnamon applesauce to serve with the fish, and some organic frozen peas, since peas and applesauce seem to “go with” fish in our house. Dessert was a very light Bavarian Cream.

The fish was surprisingly well-received, even one of my no-fish-please kids said it wasn’t awful! Hubby said I could make him homemade applesauce any time I wanted to, which is nice to hear. There were some complaints about the Bavarian Cream, as I used very little sweetening in it. But I thought it was just sweet enough to cleanse the palate without knocking you over. I used the following recipes directly from “Nourishing Traditions” and will not reprint them here:

Baked Salmon NT page 260
Buerre Blanc NT page 153
Applesauce NT page 541

I adapted the Bavarian Cream to our tastes, and the final recipe turned out thus:

Bavarian Cream
1 packet gelatin
1/2 cup water
1/4 cup maple syrup
4 eggs, separated
1 tablespoon vanilla extract
1/2 cup cocoa powder
pinch of sea salt
2 cups heavy cream

Place water in small saucepan over very low heat. Sprinkle gelatin on top, stir once and allow to melt slowly. Meanwhile, place egg yolks, cocoa, syrup and vanilla in bowl and mix with hand mixer for about a minute. Slowly stream in gelatin mixture while the blender is running, incorporate then place bowl in refrigerator. In spotlessly clean bowl with spotlessly clean beaters, beat egg whites with salt until stiff. Put that bowl in fridge, and remix first bowl for a second or two and return to fridge. In a third spotlessly clean bowl with spotlessly clean beaters, whip cream. Gently fold cream into the egg yolk mixture, then gently fold egg whites in as well. Cover and refrigerate at least one hour.