Essential Veg--Flavor Kick

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* Exported from MasterCook *

 

Flavor Kick

 

Recipe By :The Essential Vegetarian Cookbook, Diana Shaw

Serving Size : 0 Preparation Time :0:00

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon extra virgin olive oil

1 large carrot -- scrubbed, trimmed & chopped

2 stalks celery -- including leaves, chopped

1 large leek -- including greens, washed & chopped

1 large onion -- chopped

1 shallot -- minced

1 clove garlic -- minced

1 tablespoon tomato paste

1/4 cup red wine

1 bay leaf

2 teaspoons crumbled dried thyme

2 cups vegetable broth

2 cups water PLUS 1 tablespoon

1 tablespoon arrowroot or cornstarch

 

Heat the olive oil over medium heat in a large nonstick saucepan. Add the

carrot, celery, leek, onion, shallot, and garlic, and saute until the onion is

soft, about 8 minutes.

 

Stir in the tomato paste to blend thoroughly with the vegetables. Still

stirring, add the red wine, and let the mixture simmer until most of it has

evaporated, about 7 minutes.

 

Add the bay leaf, thyme, vegetable broth, and 2 cups of the water. Let the

broth simmer until it is reduced by half, about 40 minutes.

 

Blend the arrowroot or cornstarch with the remaining tablespoon of water in a

cup or small bowl. Stir the mixture into the broth and continue to simmer and

stir until it's thick enough to coat the back of a wooden spoon. Strain through

a fine sieve, discard the vegetables, and refrigerate until ready to use. Or

transfer to small containers and freeze.

 

Description:

" A concentrated vegetable broth. "

S(ISBN):

" 0-517-59989-2 (hardcover) "

Copyright:

" 1997 "

Yield:

" 4 cups "

 

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Per Serving (excluding unknown items): 609 Calories; 13g Fat (20.0% calories

from fat); 17g Protein; 101g Carbohydrate; 16g Dietary Fiber; 5mg Cholesterol;

3553mg Sodium. Exchanges: 4 Grain(Starch); 7 Vegetable; 3 Fat.

 

NOTES : Richer than ordinary vegetable broth, this highly concentrated vegetable

reduction is meat to approximate the savory meat stocks and demi-glaces that

better chefs depend on for extra dimensions of flavor. It takes time to

prepare, but the effort required is not outrageous, given the effect it has on

foods. Plus it freezes well, so you can make a lot at once to have on hand.

Use it in place of ordinary broth for more robust flavor. Or use it to bolster

the flavor of commercial broth in the following proportions: When a recipe

calls for 1 cup of broth, use 3/4 cup of broth and 1/4 cup of Flavor Kick. If

the recipe calls for 2 cups of broth, use 1 1/2 cups of broth and 1/2 cup of

Flavor Kick.

 

Freeze it in small portions -- 1/4 to 1/2 cup -- so you can add as much or as

little as you like in the months ahead. You can also pour it into ice cube

trays, freeze, then transfer the cubes to Ziploc bags, so you can use them like

bouillon cubes, one at a time.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3159 0 1582 20003