MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
-
recipe
mydadspals asked: I like making stock. I especially like making it super clean and clear, but one thing i've read about is clarifying at the end with a blend of egg whites and sometimes leeks and raw meat (of whatever stock you're working with). Have you ever tried this? Is it worth it? I feel like i skim and strain it enough that it might not be.
Because you have experience with making stock, you know that any vegetables used in making stock will add color and flavor, i.e. carrots, onions with skin intact and celery. Browning the meat/poultry and bones before adding to the stock pot will also add flavor and color. I have never tried raw egg shells or egg whites, but know that it is suggested for a final “clear” (not cloudy) stock. For a less cloudy stock, after the initial straining (pouring through a wire colander), try pouring a second time through a large a large unbleached coffee filter/in coffee cone (at least a #4), catching the final bits and pieces of meat and veg. This takes patience …. can be a little tedious!
