Broth or Stock?

What is the difference between broth and stock? People use these words interchangeably, therefore making it is extremely difficult to know which is which. But once you learn the basic definition of each, you will know for life.

Broth comes from the same Germanic root as brew. It means to boil something. Typically, a broth is made by simmering, or boiling other ingredients in a stock or water. These ingredients can be meat, grain, vegetable, or a combination of these, along with seasonings, and salt. From broths, soups are made.

Stock is the principle of all the soups and sauces which follow. It is used instead of water, to which it is much to be preferred. Stock, in general, is made with any fresh meat trimmings and bones. According to The Royal Cookery Book

• Cut all the meat from the bones; break them; and put them, together with the meat, in a stock-pot, with about 2 1/2 pints of cold water to each pound of bones and meat; and add a little salt, and put on the fire to boil; skim carefully; and put in some carrots, onions, and leeks; simmer for five hours; strain the Stock through a broth napkin, into a basin, and keep it in a cold palce, till wanted.

Before you think about buying stock or broths from the store, entertain the idea of making your own. I have recipes that advise throwing raw chicken into a soup and letting it cook through, which works just fine, but I always precook it in some water in a crockpot. This provides me with flavorful broth that is easy to freeze and use as necessary. 

The same goes for bones of turkey, pork, beef or chicken that you might otherwise throw out. Be adventurous! Use spices to enhance the flavor of your creations. You will be delighted with flavor and compliments!

Secret Ingredients

The kitchen smells of onions, garlic and chalets sweating in the Dutch oven. A short time later, the chicken stock adds to the depth of the aroma. Once the seasoning, tomatoes and beans have been added it becomes too tempting to just sit back and bask in your glory!

Today, for one of the first times, I ventured into the unknown. Yes, I attempted a recipe that no one in my family has ever made before.

Pasta e fagioli was a great confidence builder! It's consistency resembles a hardy soup that can be personalized for every family. I found a basic recipe on my favorite website (allrecipes.com) and customized it to my liking.

I found that even though I was unsure of what the outcome would taste or look like, I knew that my secret ingredients would turn the dish into a masterpiece for my table. Every dish made by me involves at least one of these secret ingredients. However I laced this dish with all three: love, passion and curiosity, to produce a melody of flavors that harmonize perfectly!

So I encourage you to experiment and make your own recipe! In the process you may find some secret ingredients of your own. Here is my recipe for Pasta e fagioli to start a foundation for your own dish.

Pasta e Fagioli

My very country version of this classic Italian dish.

Olive oil

2 stalks celery, chopped

1 medium onion, chopped

3 cloves garlic, minced
2 c. chicken broth

1 (14.5 oz) can stewed tomatoes

1 (15 oz) can cannelini beans

1 (15 oz) can black beans, drained and rinsed

dried parsley

dried basil

Italian seasoning

pepper

Kosher salt

handful of purple pearl onions, whole peeled

¼ - ½ lb. Pasta

1. Heat oil in Dutch oven over medium heat. Add onion, garlic and celery. Cook until onion and celery is tender.
2. Add undrained tomatoes, undrained cannellini beans, drained and rinsed black beans, chicken broth and seasoning. Boil for one minute and then let simmer for 10 minutes, covered.
3. Add pasta and pearl onions and simmer until pasta is tender.   

Those That Have Inspired Me

My mom, me, and my Granny
The people that inspire me most in the kitchen!

Copy Cat: Carino's Italian Nachos

How many times have you eaten at a restaurant and wished you could replicate the food when you are at home?

Growing up, when my sisters and I would get our report cards, we would get rewarded for our good grades by going out to eat. We either went to Charlie's in Devine or Johnny Carino's. Carino's is one of my most favorite restaurants. 


Anyways, when we go to Carino's, we always order a plate of Italian Nachos. It seems like we always discuss how they could possibly be made. 
Well my most-talented mother figured it out! So I just had to try my hand at it too! Let me tell you it's so easy! Now I want to share the recipe with you so you can get home and try this immediately.
Italian Nachos

wantons, chicken, sausage, Alfredo sauce, mozzarella cheese, tomatoes, olives, jalapeños

[I don't have amounts because it is so easily affected by quantity and preference. So make it your own. Also you can use sausage, chicken, or both. The tomatoes, olives, and jalapeños are also optional.]
Directions

1. Cook choice of meat. If you choose chicken either dice or shred it after it's cooked.
2. Heat Alfredo sauce. (I used canned Alfredo sauce, because of its simplicity and added a lot of spices to it while.)
3. In a skillet, heat oil. Cut wantons in preferred shape. (I cut them into triangles and strips)
4. Fry wantons. It takes only a few seconds per side to fry. Remove from oil to a paper towel to absorb excess oil.
5. Plate fried wantons, top with mozzarella cheese, meat, and any other topping. Place in a low heat oven or toaster oven until cheese is melted.

This would also be a great way to make homemade chips!