Top | Newsletter 2012

Culinate Newsletter January 25

(mailing, James Berry)

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 h1. Dear readers,
 About a year ago on the Dinner Guest blog, writer, cooking teacher, and general food-enthusiast-extraordinaire Katherine Deumling generously revealed one of her kitchen secrets, a homemade vegetable bouillon. This useful item was inspired by the creative Heidi Swanson of 101 Cookbooks, who adapted her version from Pam Corbin’s The River Cottage Preserves Handbook.  

 Katherine called the veggie bouillon a "wonderful, frugal, easy, tasty, and just plain clever idea," which is about as good a recommendation as I can imagine. But here's a confession: It's taken me a year to try it. Carrie Floyd, our recipe editor, was quicker to catch on — and she loves the bouillon. I know from your notes and comments that some of you do too. And now I am a convert. 

 To make this "kitchen gold," you simply place uncooked vegetables in a food processor, along with a lot of salt and some herbs, and have at it. The result, as Katherine writes, is "an intensely flavorful, fresh paste that turns a cup of water into a bright broth that enlivens any soup or sauce." And lucky for us all, it works beautifully in one of my new favorite winter dishes — Katherine's Red Lentil and Winter Squash Dal. 


 Kim Carlson
 Editorial Director

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story1text: "This writer learned a lot about cooking from a host of Asian grandmothers."
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story2text: "Amy Halloran argues that the desire for local foods is here to stay."

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recipe1text: "Martin Yan's elegant cookies go beautifully with tea."
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recipe2text: "A classic recipe from Ming Tsai becomes a new family favorite."

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