kitchen

Cook: Citrus

When weather gets warmer, we start thinking about buying and using more citrus in our kitchens at home. As prices lower, it is tempting to buy entire bags of oranges, lemons, limes, and grapefruit…having more means you may be tempted to forget (and waste) them if not used.

There are several ways you can use an entire piece of citrus – and even preserve it for the future. Here are some tips from our team:

  1. ZEST or GRATE the peel. One of the fastest and easiest ways to add instant flavor to any dish you are preparing is to add a tsp or TB of citrus zest. Having a zester tool in your kitchen is a must have.

  2. DEHYDRATE the peel. You can use a small paring knife (or vegetable peeler) to carve off small strips. You can dehydrate in the oven at a low temp, or in a dehydrator, or even just air dry in a cool dark space.

  3. JUICE the entire fruit. You can: 1, drink the juice (aqua fresca!); 2, freeze the juice in a bag in the freezer (popsicles!); or 3, mix it with some vinegar in a spray bottle to make an eco friendly household cleaner.

  4. Fruit started to harden? SLICE the entire fruit and store it in the fridge in cold water for a refreshing beverage on a warm day.

All of the tools needed for these items can be purchased at high-end culinary shops like Sur la Table or Williams Sonoma. However, they can also be purchased at Dollar General, Dollar Tree, or your local grocery store (Central Market in Dallas has a great section) that has a kitchen utensils section.

Tools (L-R): zester, box grater, paring knife, vegetable peeler, chef’s knife

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Cook: Stock

My kids are always eating carrots and celery so I keep all of the ends of them in a ziplock bag in the fridge.

If you have any recipes that require vegetable/chicken/beef/fish stock, use that extra celery and carrots to make a stock that can be stored in the freezer until needed. Today, I will be making a vegetable stock.

I’ll chop up some onion and gather the seasonings that I plan on using to make a sachet (you can be creative: I used clove, parsley stems, black pepper, and bay leaves). The appropriate term is sachet d’epices which is French for “spice bag”, often called “sachet” for short. (If you don’t want to make a sachet, you can still cook the sachet items in the pot, just strain it carefully after…).

Once the sachet is made, I’ll tie the string on the lid of the pot, add the vegetables and pour enough water to cover them. I’ll place the sachet in the pot and cover with the lid, then let it simmer for at least 3 to 4hrs on medium heat.

After 4hrs of cooking, turn off the heat and let the stock completely cool off for storing.

Your needs will determine how you decide to store the stock. Whether you pour it in several containers or 1 big container with a proper cover/lid, remember to label it. If you put it in the fridge, it’s good for up to 3 days but if you decide to freeze the stock it will keep for months.

I’ll be making some broccoli cheese soup with this!

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