Staple foundation
A good stock is a versatile and universal base for everything. My stock doesn’t overwhelm with a particular flavor (e.g., onion, garlic, sage, or wine), nor is it bland or salty water. Stock provides depth and umami to support the main flavors you are creating. I use stock as a starter for soups, stews, braises, and sauces. You can replace water with stock for rice, pasta, bulgur, and any savory dish. Mother stock transforms the mundane into a masterpiece.
Music accompaniment
“Lullaby of Birdland” by Sarah Vaughan with Clifford Brown
Ingredients
- 1 Fennel bulb
- 1 Celery root (or 4 celery stalks)
- 2 large leeks
- 1 parsnip
- 1 large carrot
- 2 chayotes
- Coriander seeds
- Olive oil
- Salt
- Pink pepper corns
- Pernod or white wine
- 4 Fresh bay leaves
Make
- Halve or quarter the vegetables (large chunks)
- In a large pot, sauté leeks and shallots in oil and salt
- At first sign of browning, add a splash of Pernod or white wine (I use Pernod in winter for hearty dishes and wine in summer for bright dishes)
- Add 4-8 cups of water and the vegetables (replace water as vegetables dissolve)
- Salt to taste
- Simmer for 30 minutes, uncovered, until liquid is golden and
- vegetable are soft
- Cool, strain out liquid, and store in mason jars in fridge.
Use
- Soup, stew, chili, gumbo base
- Rice, pasta, tabouli, savory grains
- Humus and dips
- Hot sauces and pasta sauces
- Braising liquid alone or as a base