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Cooking In The Raw!
Unscripted-Unedited-Unrehearsed, JUST RAW! www.CookingInTheRaw.net
Cooking In The Raw! Stocks & Soups Interactive Cookbook
Cooking In The Raw! Unscripted-Unedited-Unrehearsed JUST RAW!!
“Stocks & Soups ” “Interactive Cookbook” Who said that cookbooks can’t be DYNAMIC. The best part, if you missed something or didn’t understand it, Pg.Just 20 Rewind!
Every book from the “Interactive Cookbook” Series will be subject specific. i.e. Grains, Poultry, Vegetables, etc. I believe that cooking should come from the soul. Not by measurements. Use the indicated amounts as a guide. I encourage you to play and create your own flavors with our recipes. It is our hope that learning to cook will become a fun and frequent experience. - Larschelby “Schel” Kidd
Creator:
Larschelby “ Schel” Kidd Chef, Restaurant Consultant, Wine Educator, CITR! Show Host, CITR! Magazine Author/Editor, Recipe Developer mailto:info@cookingintheraw.net
About the Cookbook
I was told once that, “Soups are as good as its’ ingredients” The Stock, Vegetables or Meat and Time. Most people find the preparation of a stock to be either intimidating, time consuming or that you have to be a Chef. This is simply not true. We are here to show you that the benefits greatly outweigh these ideas. One great benefit is knowing what is exactly in your stocks and soups. The aroma alone that greets you and your family is a warm hug of goodness to everyone.
In our “Interactive Cookbook” some recipes will have measured ingredients and others may not. All will however have steps and a video of me actually preparing the dish. I want you to make the dishes your own. Feel free to exchange and subtract any ingredient and use this as your guide and encouragement to create and explore. Also, each stock recipe can be easily scaled for your desired quanity.
Contents
Vegetable Stock
Chicken Stock
Brown Turkey Stock
The Soups
Vegetable Broth
Ingredients: Makes 2 1/2 cups 1 Onion chopped 3 Garlic Cloves chopped 1 Carrot chopped 2 Celery Stalks chopped 1 med Tomato chopped 1 T Dried Parsley 1/2 t Black Pepper Corns 4 c water
Steps: ● ● ● ● ● ● ● ●
Clean and rough chop vegetables add vegetables, herbs pepper corns to a pot large enough for ingredients add water Bring to a boil turn down to simmer uncovered for 45 min to 1 hour. Drain of liquid from vegetables Let cool in fridge Once cooled pour into ice cube tray and freeze. Store, date in freezer bags up to 3 months
The Soups!
Chicken and Polenta Pot Pies serves 4
Ingredients: 1 c Polenta 1/2 t Parsley 1/4 c Asiago Cheese Shredded 1/4 c Red Peppers Small Diced 3 c Chicken Stock 4 oz Brown Poultry Stock 3 c Cooked Chicken 1 Carrot 1/4 Onion 2 Garlic Cloves 1/4 c Sundried Tomato 2 Roma Tomatoes Chopped Salt and Pepper to taste Parsley Garnish (optional) Notes: I recommend pre-heating the stock cubes.
Steps: ●
cook polenta according to directions. Add in parsley ● spread in a thin layer on lightly oiled foil or sheet pan to cool ● cut out 4 2” rounds set aside Make filling: ● Pre-heat stock and brown stock ● heat oil in pot on medium heat ● add vegetables cook till tender 10 min ● add chicken stir then add stock, tomatoes and brown stock cover and simmer 15 min ● Ladle into ramekins top with polenta disks and top with cheese, red peppers and serve
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