Posts made in October, 2013

Pure Vermont Maple Syrup

Posted by on Oct 29, 2013 in Travel with Karen | 0 comments

Pure Vermont Maple Syrup

Did you know it takes approximately 40 gallons of maple sap to make one gallon of syrup?  Each sugar maple tree produces an average one-quart of syrup per year.   “Sugar season”, as it’s referred to by Vermonters, is only 6-8 weeks, February – April. I’m a purist, and have eschewed fake syrups, such as Aunt Jemina’s, since I was in college.  We’ve been buying Uncle Luke’s Grade A Dark Amber from Sam’s Club from the time we moved to Arkansas, and have been enjoying it rather well.  But, my daughter and I recently had the opportunity to experience true...

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How to prepare leeks

Posted by on Oct 3, 2013 in Recipes by Karen Gros | 0 comments

How to prepare leeks

Leeks can be considered as all-purpose as onions, though few people use them as such.  I use them often when they’re in season, which is right about now (mid- to late-Fall) in Arkansas.   They are delicious sautéed, along with other in-season vegetables, but my two favorite ways to eat leeks are the French recipes leeks vinaigrette and leek confit. (recipes below) The most important thing in preparing leeks is proper cleaning; since leeks grow into the soil, they retain a lot of dirt in their layers and leaves. How to prep leeks: 1.  Slice off the roots, and cut off the dark green...

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Homemade chicken stock

Posted by on Oct 3, 2013 in Recipes by Karen Gros | 0 comments

Homemade chicken stock

As everyone knows, chicken soup feeds the soul; it also highly nourishes the body, and is the foundation for a wide array of soups and sauces. Homemade chicken stock is easy to make, it only needs to become a habit.  I make a large stock pot nearly every week, using real free-range chicken (the kind that eat grass and bugs!) from a local farmer.  Those who buy locally grown, organic foods know that they are more costly.  But, you don’t need to buy premium chicken parts to use in the stock.  The best parts are the most unappealing ~ chicken feet, necks, and backs.  Chicken feet are...

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