Vanilla pods are full of volatile flavor compounds that are worth using after the beans have been removed! Some suggestions for using vanilla pods:

Vanilla sugar – store table sugar in a jar with a vanilla pod. So good in coffee.

Vanilla extract – store a small amount of rum or vodka in a dark glass jar with a vanilla pod for several months. You’ve just made vanilla extract.

Vanilla rum – fill a 750 mL – 1 L bottle with a few vanilla pods and good-quality rum. Store in a dark place for several weeks to months. Serve as an after-dinner digestif for a mental trip to the Caribbean. Cheers!

This recipe for grilled dough is adapted from Williams-Sonoma Grilling Cookbook. Makes enough dough for 2 pizzas.

Mix in a food processor, stand mixer, or by hand:

2 cups all-purpose flour

1.5 cups whole wheat flour

2.5 tsp yeast (dry active or quick-rise)

1 Tbsp sugar

1 scant Tbsp salt

2 tsp chopped fresh or dried herbs (oregano and thyme are nice)

Slowly add 1.25 cups warm water and 2 Tbsp olive oil. As dough pulls together, knead by hand until smooth and elastic.

Place dough in bowl, coat with olive oil, cover with a towel, and let rise in a warm place until doubled in size. about 1-2 hours.

Punch down and divide in half. Use immediately, refrigerate for up to 3 hours, or freeze for later use.

Bon appétit!

This recipe makes enough dough for two thin-crust oven pizzas. The recipe can be easily doubled and frozen for easy weeknight meals.

dissolve 2.5 tsp (1 packet) yeast in 1 cup warm water for 5 minutes until foamy

mix 1.25 cups whole wheat flour, 1.25 cups bread (or all-purpose) flour, 1 tsp salt, and optional 1-2 tsp dried herbs.

Add the dissolved yeast and mix on low speed in mixer with dough hook (or by hand with extra kneading) for several minutes to knead. Add extra warm water as necessary to get dough to come together. After some kneading it should be smooth and elastic.

Coat dough with olive oil, cover with a towel, and let rise for 1 hour in a warm place.

Divide dough in two. Roll out, top, and bake in a preheated 500F oven reduced to 475F once the pizza is added for 10-15 minutes.

Bon Appetit!

Clean meat off the bones/carcasses of 2-3 chickens or one turkey – I do this as I use chicken, freezing the bones until ready to make stock.

Roast the bones for 45 min – 1 hr at 400F for brown stock.

Add bones to stock pot with:

1 yellow onion, peeled and quartered

1-2 cloves garlic, peeled

1-2 carrots, scrubbed and peeled if necessary

1-2 celery ribs

bouquet garni (thyme, parsley, & bay leaf tied together in cheesecloth)

8-10 peppercorns

Cover with water (several quarts). Bring to a boil, reduce heat to simmer for 3-6+ hours to reduce, depending on desired concentration. Discard foam/scum from surface of stock.

Once at desired concentration, remove solids with tongs. Filter stock several times through a fine sieve, roughly filtered stock is fine for rustic preparations, thoroughly filtered stick is necessary for delicate recipes.

Let cool and refrigerate/freeze as desired.

Bon appétit!