Cooking with Murray
When most families talk about “ingredients”, they’re talking about individual parts of a recipe. When my maternal grandmother talked about “ingredients”, she usually meant her seasoned breadcrumb mixture. It’s not like it went in everything, although it is fairly versatile, so I’m not sure why it gained that particular name, but it stuck, and that’s what I call them now too. Continue reading “Ingredients”
Since I was a child in the forbidding wilderness of Hollis, Queens, my Italian grandmother would make the same sort of marinara sauce every Thursday, and it quickly became known as “Thursday sauce”. It’s an incredibly simple preparation, and by the time I was in high school, I would eat a double bowl of it every time she made it. Continue reading “Thursday Sauce”
I became interested in stock making in high school, but didn’t really start making it until I was out of college. Stock making is more of an art than a science, I’ve found, but the end result is way better than what you can get out of a box from the supermarket, and it results in less waste, so it’s good for the environment or something. Continue reading “Turkey Stock”
Good evening everybody, my name is Murray. Together we will be going through a food and cooking adventure.