Kitchen Queers Blog

This BLOG is the companion to the KQ web site.
Here you'll find behind the scenes details about our recipes, cocktails, other ideas in development and more.
Thank you for joining us in our San Francisco kitchen, bar and dining room.

Friday, November 30, 2018


Above: KQ Easy Beet Soup.


KQ host Mitch Hightower has been experimenting with beet soup recipes, and he reports that he's finally developed one that looks beautiful and tastes great.  Look for this recipe to be featured in an upcoming KQ video.

Watch all of the KQ videos on the Kitchen Queers YouTube® channel here:

Thursday, November 29, 2018

Making Our Own Vegetable Stock

Above: Veggie stock while cooking.

Making Our Own Vegetable Stock

Of course it's easier to just buy prepared stock in a box, but we've found making our own guarantees freshness as well as provides lots more flavor!  This is a very easy cooking project and the resulting stock can be used for a variety of other dishes, including sauces, soups and stews.

In an six quart enameled cast iron pot with a tight fitting lid, we add:
12 cups purified or filtered water
2 medium yellow onions; skins and roots removed/cut into eighths
2 large carrots; peeled and cut into 1 inch pieces
1 large red bell pepper; stem, seeds, membranes removed/cut into 1 inch pieces
6 cloves garlic; peeled with root ends removed
1 heaping teaspoon black peppercorns
2 bay leaves
1 teaspoon salt

You can use any color bell pepper you have.  We prefer to use red because they have the most nutrients and antioxidants.

Heat the stock to a gentle boil.  Cover the pot with the lid and turn the heat down to the lowest setting.  Allow the stock to simmer for 2 hours, stirring every 30 minutes.  Then, leave the stock in the pot to steep while it cools down.  If we start the stock in the morning, we let it sit and steep all day.  If we start the stock later in the day, we leave it in the pot to steep over night.

Strain the stock into a large bowl through a fine mesh sieve.  Place the vegetable stock in plastic freezer safe containers with tight fitting lids.  Refrigerate if using within a day or two.  Otherwise freeze for future use.  The stock can be easily thawed in the microwave oven.

Watch Kitchen Queers videos on YouTube®, go here:

Wednesday, November 28, 2018

NEW VIDEO: Almond Peppermintini

Above: The intensely red Almond Peppermintini garnished with a maraschino cherry.

NEW VIDEO: Almond Peppermintini

Kitchen Queers host Mitch Hightower demonstrates his "supremely easy" mix for a cocktail he calls the Almond Peppermintini. This red signature martini-style cocktail combines vodka, almond liqueur, peppermint schnapps and grenadine for a surprisingly delicious adult beverage. Mitch also demonstrates an easy-to-prepare skewered maraschino cherry garnish, as well as a "candy cane" alternative for those intending to serve this drink at winter holiday events. KQ partner chef Philip Buchan serves as the guest taste tester for KQ Season 4, Episode 24, Number 84.

Watch here:

Below: Graphics for KQ Season 4, Episode 24.

Above: A candy cane as an alternative garnish for the winter holidays.

Sunday, November 25, 2018

ON THE SET: Taping the Almond Peppermintini Video

Above: Mitch on the KQ "bar set".

ON THE SET: Taping the Almond Peppermintini Video

Season 4, Episode 24 has KQ host Mitch Hightower demonstrating his mix for an Almond Peppermintini.  This combination of vodka, almond liqueur, peppermint schnapps and grenadine makes for a gorgeous red cocktail that goes down nice and easy.

See how it's done on the KQ YouTube® channel:

Monday, November 12, 2018

NEW VIDEO: Chocolate Dipped Pretzels

Above: Graphic for KQ Season 4, Episode 23.

NEW VIDEO: Chocolate Dipped Pretzels

KQ host Mitch Hightower demonstrates dipping mini pretzels in white chocolate. To finish the pretzels, Mitch uses a variety of decorations including sanding and sparkle sugars, nonpareils, as well as flaked coconut. While this presentation caters to a winter holiday color theme, (red, green, gold, blue, white), other colors are also shown, including purple, pink and rainbow sugar options. Mitch also shows off a gift worthy presentation of pretzels in a gold candy box. This sweet and salty treat is sure to please at a holiday party buffet or on a special game day. KQ partner chef Philip Buchan appears as the guest taste tester for Kitchen Queers Season 4, Episode 23, Number 83, (S4E23N83-HD).

Watch here:

Below: A variety of dipped and decorated mini pretzels.

Above: Pretzels in a candy box ready for gift giving.

Saturday, November 10, 2018

ON THE SET: Chocolate Dipped Pretzels

Above: Mitch on the KQ kitchen set for Season 4, Episode 23.

ON THE SET: Chocolate Dipped Pretzels

KQ host Mitch Hightower is back on the KQ kitchen set to tape the Chocolate Dipped Pretzels episode. Mitch explains the ingredients, how to use them, demonstrates several decorating options and provides ideas on serving, as well as gift giving ideas. In addition to red, green, gold and blue for the winter holidays, ideas for other color schemes are also included.

Look for this new episode on the KQ YouTube® next week!

Watch here:

Below: A variety of chocolate dipped and decorated mini pretzels

Saturday, November 3, 2018

RECIPE EXPERIMENTS: Aquafaba Meringues

Above: The meringues are ready to bake.

RECIPE EXPERIMENTS: Aquafaba Meringues

Recently KQ host Mitch Hightower decided to see if aquafaba can really be whipped to make meringues. In case you don't know, aquafaba is the brine from beans, also known as "bean water". In this recipe, Mitch used aquafaba from chickpeas, (aka garbanzo beans).

Mitch reports that the aquafaba did indeed whip up beautifully into stiff peaks very similar to egg whites. Never satisfied with anything plain, Mitch dressed up the meringues by painting gel food coloring inside the piping bag to obtain a stripe effect. So far, so good.

After baking, the meringues were light and very crispy, like what you would expect if eggs had been used. Unfortunately, once the meringues cooled to room temperature, they became sticky and lost their shape. The aqaufaba meringues went from nearly perfect to an epic fail in no time.

Mitch says, "Clearly I have some work to do to get this recipe right. I may consider baking them longer next time".

Below: The aquafaba from a can of chickpeas

Above: The aquafaba whipped to stiff peaks.