412 well stock Recipes

onions, chopped (about 4 cups total ), leeks, well washed and chopped (about 21/2 cups total ), celery ribs, chopped, carrots, chopped, parsnip, well washed and chopped, celery root, peeled and diced, chopped shallot, bottled water, fresh parsley (stems and leaves ), bay leaves, black peppercorns

onions, chopped, unsalted butter, leeks (white and pale green parts only), washed well and chopped, carrots, chopped, celery ribs, chopped, mushrooms (preferably ones with opened caps), chopped, potato peelings, cold water, lentils, garlic cloves, unpeeled, black peppercorns, dried thyme, crumbled, bay leaf, fresh parsley sprigs, salt

chicken (whole or cut into pieces), water, white onions, unpeeled, quartered, celery, ends trimmed, halved, carrot, ends trimmed, unpeeled, halved, whole heads of garlic, unpeeled , halved horizontally, fresh herb (your choice , dill, parlsey, sage, rosemary, thyme...), whole black peppercorns, salt, ground beef, onion, minced, garlic cloves, minced, eggs, quick oatmeal, minced parsley, grated parmesan cheese, ground black pepper, salt, stock, carrots, thinly sliced, onion, chopped, garlic cloves, minced, corn, whole tomatoes, meatballs, parsley, chopped, salt & pepper, parmesan cheese (to taste)

vegetable oil, whole cardamom pods, whole coriander seed, cinnamon stick, flour, lamb chops, garlic cloves, crushed, onions, chopped, crushed dried chili (or to taste), grated fresh ginger, turmeric, mild curry powder, bay leaves, chopped peeled tomatoes, potatoes, peeled and diced, brown lentils, washed well, stock (veg or meat), salt (i used about 2 tsp), lemon juice, garam masala, chopped fresh coriander

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

heads of garlic, separated into cloves, unpeeled, browned vegetable stock (i use ultimate ultimate ) or 6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock, dried sage, dried leaf thyme, parsley, pepper , to taste, tomato juice (i only use low sodium v8) or 2 cups v 8 vegetable juice (i only use low sodium v8), uncooked orzo pasta or 3/4 cup alphabet pasta or 3/4 cup other small shell pasta, egg yolks, garlic bread , croutes (i use croutes croutes), sharp cheddar cheese (or a combination of cheddar & monterey) or 4 -6 oz monterey jack cheese, shredded (or a combination of cheddar & monterey), minced fresh parsley or cilantro, for garnish, ripe avocado, pitted, peeled and sliced, for garnish (optional)

thickly sliced yellow onions , a sweet variety if possible (about 6 cups), mild-tasting olive oil, garlic cloves, thinly sliced, salt, green swiss chard , thick ribs removed and cut into 1-inch-wide ribbons, water , as needed, day-old chewy peasant-style bread , cut into rough 1-inch cubes (8 to 10 cups), chicken stock (or another flavourful stock) or 3 -4 cups vegetable stock (or another flavourful stock), fontina (a combination works well) or 6 oz gruyere (a combination works well) or 6 oz another melting cheese, coarsely grated (a combination works well)

split peas, salt, butter, diced salt pork, onion, well chopped, carrot, well chopped, leeks (the green parts only, well chopped ), spinach, well chopped, bay leaf, thyme, stock, salt , to taste, sugar, butter, heavy cream

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chickens, well rinsed, quartered with the excess fat removed, cold water, or enough to cover the chickens, coarsely chopped onions, coarsely chopped carrots, coarsely chopped celery, peeled garlic, sachet consisting of: 2 bay leaves, 1/4 tsp dried thyme, 1/4 tsp cracked black peppercorns, 4 parsley stems, wrapped in cheesecloth and tied with string, chicken soup: (made with chicken stock), diced onions, diced carrots, orzo or pastina, head escarole, cleaned and sliced, chicken stock, reserved chicken (from stock), cut into bite sized pieces, eggs, beaten, grated locatelli cheese, lemon, juiced, salt and freshly ground black pepper

basics are ..., leeks, onions, carrots, potatoes, garlic, knob of butter, scotch broth dried mix (barley, yellow split peas, green split peas, marrowfat peas, red split lentils), herbs of your choice, parsley works well, stock, a really big soup pot, you can use chunks of cooked meat too, chicken works especially well, and whatever else you ve got that needs to be used! i sometimes use parsnips, turnip, even peppers.

boneless chicken breasts, cubed, boneless beef sirloin, salmon fillets or 10 oz tuna fillets or 10 oz halibut fillets, shrimp, carrots, sliced, chinese cabbage, red peppers, green peppers, whole white potatoes, green snap peas, head broccoli, chicken stock (recipe ## 73122 works well ), fresh lemon juice, sesame oil, chopped fresh ginger, chopped garlic cloves, chili powder, fresh ground pepper, peanut oil, soy sauce, sesame oil, lemon juice

chicken backs and necks, stalks of celery with leaves, chopped, carrots, chopped, onion with skin, halved and chopped, garlic in skin , smashed with knife, leek, white part only, chopped (make sure it s cleaned well), half a celery root, chopped, parsnip, chopped, fresh thyme , parsley, bay leave, peppercorns

dice yellow onions, dice leeks, green and white parts, well rinsed, mushroom trimmings , wiped clean, dice carrots, dice celery, dice turnips, dice parsnips, dice yellow squash, dice zucchini, roma tomatoes, quartered, garlic cloves, peeled, olive oil, salt, fresh cracked black pepper, water, fresh thyme, or 2 tsp dried, parsley stems, basil stems, bay leaves, white wine

chicken , cut into pieces, or 4 lb assorted bones (wings, backs, necks), ribs celery, roughly chopped, carrot, roughly chopped, yellow onion, peeled and quartered, head garlic , cut in 1/2 horizontally, mushroom stems , optional, leek, well rinsed and roughly chopped , optional, bay leaves, fresh thyme, parsley stems, salt, black peppercorns, water

olive oil, chicken (3 lb) boned, skinned, and visible fat removed, diced, (save the bones and carcass), essence , recipe follows, chopped onions, chopped celery, diced carrots, chopped green onions, minced garlic, fresh parsley leaves, chopped fresh basil, bay leaves, essence, assorted chopped fresh vegetables , such as beans, zucchini, yellow squash, or cabbage, torn spinach leaves, cleaned and stemmed, crushed red pepper, chicken stock, cooked fine or broad noodles, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 oz beans, drained (can be white, black, or red beans or chickpeas or lentils), onion, quartered, soy flakes (preferably not instant ) or 1/2 cup rolled oats (preferably not instant), mixed spice , of your choice (for example 1 tbsp chili powder or a mix of cumin, smoked paprika, and chili flakes), minced garlic, salt & freshly ground black pepper, egg, bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.), extra virgin olive oil or grapeseed oil or corn oil, any neutral oil, as needed

well flavored chicken stock, diced tomatoes with jalapenos, butter, vegetable oil, onion, diced, diced boneless chicken breast (apprx 1 large breast), fresh green chilies , seeds removed and diced or 1 (4 oz) can diced green chilies, cumin, mexican chili powder (i use penzey s medium), pepper, all-purpose flour, skim milk, reduced-fat mexican cheese blend or 6 oz reduced-fat sharp cheddar cheese, reduced-fat sour cream, trader joe s roasted frozen corn (no need to defrost), chopped fresh cilantro