California Farm Onion Peel Bouillion Concentrate Recipe by Hobby Horseman
California Farm Smoked Onion Soup California Farm Smoked Onion Soup Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all. French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese. I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees. Hobby Horseman California Farm Chicken Breast Bouillon Powder or Paste California Farm Chicken Breast Bouillon Powder or Paste Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months. One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch. If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version. #GlobalApron Hobby Horseman California Farm Red Onion Soup California Farm Red Onion Soup Red onions are our favorites. Frying the onions in butter or olive oil gives the soup its flavor. Frying the peels gives the soup its color. Use a cast iron soup pot or cast iron skillet that you can slide under the oven broiler to roast the sliced bread and cheese on top. Hobby Horseman California Farm No Salt Vegetable Broth California Farm No Salt Vegetable Broth We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup. Hobby Horseman California Farm Organic Banana Peel Curry Soup California Farm Organic Banana Peel Curry Soup Banana peels have a meaty and creamy bacon texture and flavor when prepared this way, you can make great winter soups with them. Fried banana peels give a bacon taste to creamy chickpea, greenpea, or bean soups. Here is my banana peel curry garbanzo cream soup recipe. What better way to eat banana peels, instead of throwing them away. At our little organic farm, we eat most peels from fruits and vegetables, oranges, lemons, apples, pears, peaches, berries, potatoes, asparagus, eggplants, beets, carrots. The peels and skins always contain special flavors and vitamins. Hobby Horseman California Farm Coriander Puree Cubes California Farm Coriander Puree Cubes Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh. Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil. For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too. #GlobalApron Hobby Horseman California Farm Pickled Pearl Onions California Farm Pickled Pearl Onions Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American. Hobby Horseman California Farm Garlic Confit and Puree California Farm Garlic Confit and Puree We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste. Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid. There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer. Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press. Hobby Horseman California Farm Creamed Pearl and Boiler Onions California Farm Creamed Pearl and Boiler Onions We grow french Cymes onions from seed. We start harvesting and dry the small, young and mild ones in September, harvest the larger, mature, pungent ones in November. Leave the best ones to make seed. We dry and store them all year till next harvest. Pearl onions ( under 1” diameter) and boiler onions ( from 1” to 1 1/2 “) are dug up and dried early for their mildest flavor. Here is a quick and handy tearless way to remove the dry outer peel when preparing them, and our family cream recipe. We also pickle them for this recipe to use the rest of the year. Hobby Horseman California Farm Smoked Onion Soup California Farm Smoked Onion Soup Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all. French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese. I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees. Hobby Horseman California Farm Smoked Onion Soup California Farm Smoked Onion Soup Smoked onion soup is a light meal with a strong flavor and brown color without butter, without beef broth, without slices of cheese or fried eggs, so the broth is not fatty at all. French onion soup is a heavy meal with a mild flavor, it gets its flavor and color from carmelizing the onion in a pan with butter, and from beef broth, bread, fried egg, and lots of cheese. I make four pints of smoked onion soup broth at a time, keep the onions and the broth in pint containers in the fridge or freezer and pour one in a cast iron soup bowl with lid when ready to serve. I top it with fresh french bread, a poached egg,crumbs of smoked cheese, and a wedge of lime, ready in ten minutes at 450F degrees. Hobby Horseman California Farm Chicken Breast Bouillon Powder or Paste California Farm Chicken Breast Bouillon Powder or Paste Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months. One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch. If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version. #GlobalApron Hobby Horseman California Farm Chicken Breast Bouillon Powder or Paste California Farm Chicken Breast Bouillon Powder or Paste Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months. One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch. If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version. #GlobalApron Hobby Horseman California Farm Red Onion Soup California Farm Red Onion Soup Red onions are our favorites. Frying the onions in butter or olive oil gives the soup its flavor. Frying the peels gives the soup its color. Use a cast iron soup pot or cast iron skillet that you can slide under the oven broiler to roast the sliced bread and cheese on top. Hobby Horseman California Farm Red Onion Soup California Farm Red Onion Soup Red onions are our favorites. Frying the onions in butter or olive oil gives the soup its flavor. Frying the peels gives the soup its color. Use a cast iron soup pot or cast iron skillet that you can slide under the oven broiler to roast the sliced bread and cheese on top. Hobby Horseman California Farm No Salt Vegetable Broth California Farm No Salt Vegetable Broth We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup. Hobby Horseman California Farm No Salt Vegetable Broth California Farm No Salt Vegetable Broth We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup. Hobby Horseman California Farm Organic Banana Peel Curry Soup California Farm Organic Banana Peel Curry Soup Banana peels have a meaty and creamy bacon texture and flavor when prepared this way, you can make great winter soups with them. Fried banana peels give a bacon taste to creamy chickpea, greenpea, or bean soups. Here is my banana peel curry garbanzo cream soup recipe. What better way to eat banana peels, instead of throwing them away. At our little organic farm, we eat most peels from fruits and vegetables, oranges, lemons, apples, pears, peaches, berries, potatoes, asparagus, eggplants, beets, carrots. The peels and skins always contain special flavors and vitamins. Hobby Horseman California Farm Organic Banana Peel Curry Soup California Farm Organic Banana Peel Curry Soup Banana peels have a meaty and creamy bacon texture and flavor when prepared this way, you can make great winter soups with them. Fried banana peels give a bacon taste to creamy chickpea, greenpea, or bean soups. Here is my banana peel curry garbanzo cream soup recipe. What better way to eat banana peels, instead of throwing them away. At our little organic farm, we eat most peels from fruits and vegetables, oranges, lemons, apples, pears, peaches, berries, potatoes, asparagus, eggplants, beets, carrots. The peels and skins always contain special flavors and vitamins. Hobby Horseman California Farm Coriander Puree Cubes California Farm Coriander Puree Cubes Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh. Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil. For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too. #GlobalApron Hobby Horseman California Farm Coriander Puree Cubes California Farm Coriander Puree Cubes Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh. Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil. For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too. #GlobalApron Hobby Horseman California Farm Pickled Pearl Onions California Farm Pickled Pearl Onions Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American. Hobby Horseman California Farm Pickled Pearl Onions California Farm Pickled Pearl Onions Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American. Hobby Horseman California Farm Garlic Confit and Puree California Farm Garlic Confit and Puree We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste. Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid. There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer. Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press. Hobby Horseman California Farm Garlic Confit and Puree California Farm Garlic Confit and Puree We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste. Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid. There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer. Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press. Hobby Horseman California Farm Creamed Pearl and Boiler Onions California Farm Creamed Pearl and Boiler Onions We grow french Cymes onions from seed. We start harvesting and dry the small, young and mild ones in September, harvest the larger, mature, pungent ones in November. Leave the best ones to make seed. We dry and store them all year till next harvest. Pearl onions ( under 1” diameter) and boiler onions ( from 1” to 1 1/2 “) are dug up and dried early for their mildest flavor. Here is a quick and handy tearless way to remove the dry outer peel when preparing them, and our family cream recipe. We also pickle them for this recipe to use the rest of the year. Hobby Horseman California Farm Creamed Pearl and Boiler Onions California Farm Creamed Pearl and Boiler Onions We grow french Cymes onions from seed. We start harvesting and dry the small, young and mild ones in September, harvest the larger, mature, pungent ones in November. Leave the best ones to make seed. We dry and store them all year till next harvest. Pearl onions ( under 1” diameter) and boiler onions ( from 1” to 1 1/2 “) are dug up and dried early for their mildest flavor. Here is a quick and handy tearless way to remove the dry outer peel when preparing them, and our family cream recipe. We also pickle them for this recipe to use the rest of the year. Hobby Horseman