chicken broth (this time made with roasted chicken bones - and very tasty indeed) or the roasted vegetable broth to a dish, it will be transformed.
I make a huge batch of each, using my giant stock pot and then bag the broth in two cup portions in freezer proof zip lock bags. After removing as much air as possible before sealing, I lay them flat on large rimmed cookie sheets (6 bags to a sheet) and flash freeze them (or as close to flash as a home freezer can get) and then store them like you would files in a filing cabinet. Better than bouillon cubes or store bought broth and right at your fingertips.
Next project is making and freezing the two pasta sauces I talked about on Presto Pasta Nights the other day. Hopefully that will happen this weekend. But in the meantime, tomorrow is Presto Pasta Night and I'm hosting this week.
here's a similar recipe I've made in the past. Shrimp, chorizo, mushrooms and pasta are my little black dress of deliciousness when I wish I had a personal chef to whip up something spectacular without any effort on my part. .
If you have a pasta dish to share with Presto Pasta Nights this week, just cook something up, write about it, mention Presto Pasta Nights with a link and send your URL to ruth (at) 4everykitchen (dot) com by midnight tonight - no matter what your time zone, and then check back for the roundup tomorrow.