Re: Re:looking for cool summer recipes for bone broth

[Guest guest]

angel nest wrote:

>

> you bet 'ya !

>

> in the summer i make aspic out of my broths!

>

> delish !<snip> you can even spread it on bread ! how 'bout that !

> soup on bread !

>

Oh Angel, you made me laugh with this one, " soup on bread " ! Thank you so

much, I seldom laugh this early in the morning! : -) : -)

I have never made aspic before, I guess it is time I learned something

new. I am still chuckling at the image of aspic as soup on bread.

Best,

[Guest guest]

There is a cold jellied dish called pecha (peh-CHAH) from the Eastern European

Jewish tradition. It's made by boiling calves' feet and any other veal and beef

bones that contain lots of cartilege. You boil it for a long time over a low

flame, say overnight (when you're not in the kitchen).

In the morning, separate the softened cartilege and marrow from the bones, add

salt and pepper, and let cool in a pyrex dish. Put in refrigerator, and it

should be jellied.

I used to eat this when I was little. My mother would serve sliced hard boiled

eggs on top of it.

I had waited to post, hoping to find a recipe with exact amounts...but figured,

at least a general idea is better than none. Any Jewish or multi-ethnic cookbook

should have a recipe. I think one of the tricks of having the fluid gel is

getting enough bones with cartilege in them.

Best,

Nenah

[Guest guest]

Nenah Sylver wrote:

> There is a cold jellied dish called pecha (peh-CHAH) from the Eastern

> European Jewish tradition. It's made by boiling calves' feet and any

> other veal and beef bones that contain lots of cartilege. You boil it

> for a long time over a low flame, say overnight (when you're not in

> the kitchen).

>

> In the morning, separate the softened cartilege and marrow from the

> bones, add salt and pepper, and let cool in a pyrex dish. Put in

> refrigerator, and it should be jellied.

Sounds good; I have a question. Do you just put the softened cartilege

and marrow alone in a dish, or do you pour the broth over it? If I find

some good beef bones I might try this. So far most of my broths are

chicken.

Thank you! : -)

[Guest guest]

Re: Re:looking for cool summer recipes for bone broth

Nenah Sylver wrote:

> There is a cold jellied dish called pecha (peh-CHAH) from the Eastern

> European Jewish tradition. It's made by boiling calves' feet and any

> other veal and beef bones that contain lots of cartilege. You boil it

> for a long time over a low flame, say overnight (when you're not in

> the kitchen).

>

> In the morning, separate the softened cartilege and marrow from the

> bones, add salt and pepper, and let cool in a pyrex dish. Put in

> refrigerator, and it should be jellied.

Sounds good; I have a question. Do you just put the softened cartilege

and marrow alone in a dish, or do you pour the broth over it? If I find

some good beef bones I might try this. So far most of my broths are

chicken.

Thank you! : -)

=============

Hi (love your name, by the way)

After considerable boiling and after the soup has cooled somewhat, the entire

contents -- broth and solids -- are poured into the Pyrex dish.

The meat and fat settles to the bottom. I remember when I was a kid not liking

the jellied part so much, but I liked the solids ;-) The whole thing was made

more palatable by the hard boiled egg. Now I think I'd find the whole thing

quite delicious.

Nenah