Jul 18, 2019
There are a couple kitchen skills that are worth learning (and some that can have a huge impact on your home cooking), and Smidgen host Anne Milneck is here to tell you that making stock and broth at home can be a game changer. Our own tireless champion of the home cook Anne is interviewed by podcast producer Catherine O’Brien to learn why stock and broth are fundamentals of cooking, why we’re hearing about bone broth all the time, and how easy and doable it is to make stock and broth at home. By the end of the episode, we’re confident you’ll be setting up a veggie cuttings freezer bag and planning your first batch of homemade broth.
After the stock talk, Anne and store staffer Madeline are in the Red Stick Spice test kitchen making the classic pairing of Curried Tomato Bisque and Slab Grilled Cheese. This is a real crossover meal—the soup is made with homemade stock and for fans of the sheet pan, that’s the tool that brings the crunch to our slab grilled cheese. Several of our own spice blends bring this meal to the next level of crowd-pleasing goodness—explore Vindaloo Curry, Madras Curry, and for garlic lovers, the Garlic Curry is a must.
Mentioned on the episode:
Do you have a veggie stock bag in your freezer? We’d love to take a peek at your stock makings on Facebook, Instagram, or Twitter! We can hear the crockpot lids now in anticipation of folks making their own stock.