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Persephone's Kitchen

Tag: Stock (food)

Globetrotter | Braised Brisket

Sometimes, the heavens align to make my cooking for the week a little easier.  Enter the brisket.  Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only.  Small exceptions are made one day… Read More Globetrotter | Braised Brisket

January 19, 2011 PersephonesKitchen4 Comments

Winter Kitchen | Roasted Chestnut Risotto with Mushrooms

When the snow is swirling outside and you feel like spending a bit of time in a warm kitchen stirring leisurely, risotto is your answer. I have a deep love for risottos.   It is an endlessly versatile dish, perfectly at home in any season.  A stock, some aromatics, and a bit of rice transforms into… Read More Winter Kitchen | Roasted Chestnut Risotto with Mushrooms

January 11, 2011February 3, 2011 PersephonesKitchen2 Comments

The Organized Kitchen | Why (and How) I Make Stock

I have an affinity for things that many other cooks find tedious.  I happen to love the prep work of cooking.  Give me a huge pile of carrots and onions to chop, a whole head of garlic to mince.  I will happily fill prep bowls to overflowing,  arranging all ingredients in order of use and… Read More The Organized Kitchen | Why (and How) I Make Stock

January 2, 2011January 2, 2011 PersephonesKitchen8 Comments

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We love him so so much.
I never see it but he does.
I’m going to eat all of these before anybody gets them. #greenbeans #pulverizedstockcube #shallots #baconfat
Seriously the best dinner we’ve had in ages and ages. The kind and talented Rebecca delivered delicious wedding soup with fennel-laden meatballs, crispy pillow-y garlic pull apart bread, meaty, rich short rib ravioli, buttery duck confit pappardelle with miles long handmade pasta, and a truffle scented mushroom ravioli with mushroom sherry brodo. There is nothing left. Get some.
Advice: dive in, especially if it’s deep.
Spent the afternoon ogling Detroit Design.
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