Author Archives: Christopher Koch

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College

GC 54 – Homemade Tonic Water Concentrate

Ingredients 2 oz. cinchona powder (quinine) 1/2 cup lemongrass (or 3/4 cup fresh) 1/2 cup or less citric acid 1 tsp allspice berries 1 tsp cubeb pepper zest and juice from 1 orange, lemon and lime. 4 cups water 3 … Continue reading

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GC 53 – Beef Bone Broth

  Everyone is talking about Bone Broth.  I found a terrific recipe that I want to pass on.  It is originally from: Beef Bone Broth Epicurious   Ingredients: 4 pounds beef bones, preferably a mix of marrow bones and bones with … Continue reading

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GC #52 – Posole and Lunch Time Strategies

You can turn out ten great frozen lunches by stewing up a stew every two weeks. Make a big pot of food on the weekend and freeze individual portions to eat during the week. The fresh, enticing flavors of your … Continue reading

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GC #51 – Dutch Common Sense

I was in Amsterdam riding in a new Tesla Taxicab. My driver told me his company had just bought 167 of the expensive, fully electric cars as part of a sustainability project with the airport. Elegant, comfortable and responsible, reminding … Continue reading

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GC #50 – Decorating cookies

Like everything else in life, doing a good job on decorating cookies requires good ingredients and tools. The artistic side is easy! Tools Brushes for covering a whole cookie (one for each color and a couple of extra) Brushes for … Continue reading

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GC #49 – Turkey

A half-pound per person, they say.  I order a natural turkey as fresh as possible, preferably killed only a couple of days before delivery and raised naturally on a free range local farm. These turkeys cook in about ten minute … Continue reading

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GC #48 Christmas Cookies

I confess, Christmas cookies always make me nervous. I’m generally a calm cook, able to improvise and turn out consistently tasty meals, but when it comes to Christmas cookies, which I make once a year, I get the willies. Is … Continue reading

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GC #47 – Roasting

  Roasting is an easy way to cook healthy, delicious meals with a minimum of effort. I’m not thinking of Thanksgiving turkey or Christmas roast beef, but the ordinary vegetables, meat and potatoes we eat every day. In fact, roasting … Continue reading

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GC #46 – Whole Wheat Flat Bread

 Carbohydrates have a bad name but I like wheat breads. The problem is, being the only one in my family who now eats bread, I have a dilemma. A whole loaf goes dry in a few of days and I end … Continue reading

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GC #45 – Biscuits

Americans have been eating biscuits since our early pioneer days, probably because biscuits are useful when yeast isn’t available or when you need a quick bread.  Made with flour, shortening and milk or water, they are fairly rich and should be eaten … Continue reading

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