2 Stocks

[Guest guest]

I'm getting ready to do other things, but I noticed that these 2 recipes hadn't

arrived, and I sent them first, along with an explanation that this week I plan

to post from this book, and many recipes call for using the recipes I've sent

today.

 

 

* Exported from MasterCook *

 

Light Vegetable Stock

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 red onion -- quartered

1 large yellow onion -- quartered

3 leeks -- chopped

3 large carrots -- cut in 1-inch pieces

1 stalk celery

1 large potato -- cubed

1 parsnip -- peeled and sliced

3 cloves garlic -- sliced

15 cups water

1 teaspoon dried thyme

2 bay leaves

6 sprigs parsley

1/2 teaspoon dried sage

1/4 teaspoon dried marjoram -- crushed

1 1/2 teaspoons salt

8 black peppercorns

 

Yield: About 3 quarts * Prep Time: 20 minutes * Cooking Time: 1 1/2 hours

 

This stock is light in taste and aroma, which makes it extremely versatile for

use as a simmering liquid as well as a foundation for many sauces. The

vegetables may be varied depending on what dish the stock is intended for and

what is in season. If you do not know what you will be using the stock for, make

it according to this recipe, then you may flavor it with additional ingredients,

by simmering it with them just before it is added to the dish.

 

1. Combine the onions, leeks, carrots, celery, potato, parsnip, and garlic in a

large stockpot. Add the water and bring to a boil, stirring occasionally. Skim

and discard any scum that rises to the surface, then reduce to a simmer and stir

in the thyme, bay leaves, parsley, sage, marjoram, salt, and peppercorns. Cover

and simmer, stirring occasionally, for 1 1/2 hours.

 

2. Remove the stock from the heat and cool briefly. Strain the broth into a

large bowl, then transfer it to storage containers and cover tightly. The stock

may be refrigerated for up to 5 days or frozen for up to 3 months.

 

Variations

 

1. For a mushroom stock, add 4 dried shiitake mushrooms and 1/2 pound button

mushrooms to the original recipe. Increase the garlic to 6 doves, the parsley to

10 sprigs, and the salt to 11/2 teaspoons. You may also substitute 1 cup dry

white wine for 1 cup of the water.

 

2. For a kombu stock, add a 4-inch washed strip kombu to the original recipe.

Increase the garlic to 6 cloves and, if the intended recipes are Oriental in

flavor, add 1 tablespoon minced ginger.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 782 Calories; 5g Fat (5.8% calories from

fat); 26g Protein; 175g Carbohydrate; 43g Dietary Fiber; 0mg Cholesterol; 3710mg

Sodium. Exchanges: 4 Grain(Starch); 21 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Porcini Stock

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 ounces dried porcini mushrooms -- softened in 2 cups hot water

1/2 pound button mushrooms -- sliced

2 carrotd -- peeled and sliced

1 small white onion -- quartered

2 leeks -- cleaned and chopped

1 stalk celery -- sliced

3/4 cup diced turnip

3 cloves garlic -- sliced

1 teaspoon dried thyme

1 bay leaf

12 cups water

1 1/2 teaspoons salt

10 black peppercorns

1/4 cup parsley sprigs

 

Yield: About 10 cups * Prep Time: 15 minutes * Cooking Time: 1 1/2 hours

 

This deliciously rich mushroom-based stock serves beautifully as a replacement

for rich meat stock in recipes that require a very strongly flavored base. If

porcini stock is called for in a recipe in this book, the flavors are likely to

be very unbalanced if you use another stock instead.

 

1. In a 3-quart saucepan, combine the porcini mushrooms with their soaking

liquid, the button mushrooms, carrots, onion, leeks, celery, turnip, garlic,

thyme, bay leaf, water, salt, peppercorns, and parsley. Bring to a boil, then

reduce to a simmer and cook, covered and stirring occasionally, for 1 1/2 hours.

 

2. Remove the stock from the heat and allow it to cool with the ingredients in

the liquid. Strain and use immediately or store in 1-cup airtight containers in

the freezer for up to 3 months.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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

 

Per Serving (excluding unknown items): 341 Calories; 2g Fat (4.3% calories from

fat); 13g Protein; 79g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 3381mg

Sodium. Exchanges: 0 Grain(Starch); 15 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0