Free Recipes Archive
makes 8 cups 12 cups cold water 1 tablespoon whole black peppercorns 3 carrots, unpeeled and halved crosswise 1 yellow onion, unpeeled and halved lengthwise 1 small fennel bulb with stalks, bulb halved and stalks halved crosswise 6 ounces fresh Read More …
Makes 12 cups 4 large leeks, carefully washed 2 large carrots, peeled and sliced 4 large celery stalks, sliced 4 large yellow onions, sliced 5 garlic cloves 6 fresh parsley sprigs 4 fresh thyme sprigs, or 1 teaspoon dried thyme Read More …
1 large onion 2 large carrots 2 celery ribs, including a few leaves 1 bunch scallion, including half the greens 1 tablespoon olive or vegetable oil 1 tablespoon nutritional yeast, optional 8 garlic cloves, peeled and smashed 8 parsley branches Read More …
Vegetable stock is a delicate substitute for chicken stock in soups. It can actually be very inexpensive if you think ahead: Instead of using whole vegetables, save your cleaned trimmings and scraps (potato skins, onion skins, carrot tops and peels, Read More …
3 pounds veal breast 1 veal shank 5 or 6 boney pieces of chicken 3 quarts water 1-1/2 teaspoons salt 5 carrots, diced 2 turnips, diced 1 parsnip, diced 4 leeks (white part only) 3 stalks celery with leaves, diced Read More …
3 1/2 pound chicken (3 1/2 to 4) 1 onion coarsely chopped 1 med carrot coarsely chopped 1 bay leaf 6 whole cloves Cut chicken in to 9 pieces; legs, thighs, breast pieces, wings and back bone. Use the neck Read More …
5 lb chicken bones (necks, backs, giblets, wings) or 1 large chicken, cut up 6 qt water 1 salt 2 chopped carrots 2 chopped onions 1/2 shredded celeriac 2 sliced leeks 3 chopped cloves of garlic 1 bouquet garni (celery Read More …
BASIC 2 qt Cold water 1 Med. onion, (see note) 1 Large clove garlic (note) 1 Bones, excess meat (notes) FOWL AND GAME STOCKS 1 1/2 lb Backs, necks, bones (notes) BEEF OR TURTLE STOCK 2 lb Beef shank (see Read More …
Preheat oven to about 400 degrees F. Put cleaned beef, chicken or fish into a large baking pot. Add any fresh vegetables you care to, including carrot tops, if desired. Carrots, celery, and bell peppers are good to use. Onions Read More …
4 quarts water 1 cup dry white wine 4 pounds fish trimmings such as skin, bones, and heads 2 tablespoons fresh lemon juice 1 onion, halved 2 celery stalks, halved 4 fresh parsley sprigs 2 fresh thyme sprigs, or 1 Read More …
8 pounds veal or beef bones and trimmings 2 onions, halved 2 carrots, peeled and cut into chunks 2 celery stalks, halved 3 garlic cloves, halved 8 quarts water 3 fresh thyme sprigs, or 1 teaspoon dried thyme 6 fresh Read More …
3 onions, chopped 3 tablespoons unsalted butter (or olive oil, if you prefer) 2 leeks, washed well and chopped 2 carrots, chopped 2 celery ribs, chopped 1/4 pound mushroom caps, chopped 1 cup potato peel 12 cups cold water 1/4 Read More …
8 pounds veal bones 2 medium onions, cut into medium dice 4 medium carrots, cut into medium dice 4 stalks celery, cut into medium dice 1 head garlic, halved crosswise 1/2 cup tomato paste 1 bay leaf 1 teaspoon black Read More …
1 ham bone, meaty 1 quarts water 1 small onion 3 celery tops 2 parsley sprigs 1 bay leaf 6 peppercorns Salt to taste Combine all ingredients, except salt in a soup kettle. Bring to a boil, then reduce the Read More …
Source: Michel Nischan, Executive Chef, Heartbeat Restaurant, New York City 10 pounds smoked ham hocks 5 pounds fresh ham hocks Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of Read More …
In an herb bouquet, herbs are tied together, or put tied into a cheesecloth, for seasoning. 3 or 4 sprigs parsley 1 sprig thyme 1 bay leaf 1 sprig dill Tie herbs together and drop into simmering soup, stews, braised Read More …
When making lobster stock, don’t let it boil or it will have a slightly soapy taste. Get the lobster shells from your fishmonger or freeze the shells from the lobsters you cook. Makes 6 cups 4 uncooked lobster shells, or Read More …
Washed potato peel of 6 potatoes 1 onion sliced 2 carrots scraped and sliced 1 stalk celery diced 1.25 litre water Combine all ingredients in a pan and bring to the boil. Lower heat and simmer 1-1/2 hrs. As the Read More …
12 cups water Up to 5 pounds Maine lobster shells and/or bodies 2 cups aromatics, roughly chopped* 2 bay leaves 5 sprigs fresh parsley 6 whole peppercorns 1 cup dry white wine (may be omitted) Add all the ingredients to Read More …
3 tablespoons Oil, vegetable 1 medium Onion, sliced 1 Carrot, peeled, trimmed, sliced 1 Celery, stalk, trimmed, sliced 3 large Shallots, sliced 2 Tomatoes, ripe, coarsely chopped 4 Bay leaves 4 Berry, Juniper, crushed 20 Peppercorns 2-1/2 cups Wine, red, Read More …
2 to 4 quarts uncooked pork bones 2 large carrots, broken in several pieces 2 large onions, unpeeled and halved 2 celery ribs, roughly chopped 2 cloves garlic, unpeeled and smashed 12 to 15 peppercorns 2 bay leaves 1 teaspoon Read More …