HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah M. Schneider, includes recipes from the spa, like Squash-Apple Soup with Thai Red Curry; Roasted Garlic en Cazuela; and Lobster a la Diabla.

Cookbook

 

Basic Vegetable Stock

Makes 1 gallon

Leeks

 

A flavorful vegetable stock subtly adds flavor to anything you make. Use herb stems, tomato trimmings, and vegetable stems and leaves in the stock. Celery root, kohlrabi, bell peppers, half a jalapeño, and any kind of fresh or dried mushrooms all work well. Don't use starchy vegetables, like potatoes, which cloud the stock, and strong-flavored herbs like rosemary, sage, oregano, or tarragon should be avoided. For more nutritional value, save vegetable cooking water uncovered for several days (refrigerated) instead of discarding it, and use it as part or all of the liquid.

  • 2 whole leeks
  • 1 onion
  • 2 stalks celery
  • 4 carrots
  • 1/2 turnip
  • 1 bunch kale or collard greens
  • 1 whole head garlic, cut in half around the middle
  • 4 tomatoes, quartered, or 8 tomato cores
  • 1/2 bunch parsley, washed
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • 10 black peppercorns
  • 6 large dried shiitakes
  • 1 gallon plus 1 quart water or reserved vegetable cooking water

Wash and peel all the vegetables and cut roughly into 1-inch pieces. Place in a 3-gallon stockpot, add the water, and slowly bring to a simmer. Continue to simmer for 1 hour, or until the vegetables are very soft. Strain and into a clean stockpot or bowl discard the vegetables.

Note: Freeze stock in small containers and ice cube trays, or freeze flat in heavy-duty plastic freezer bags. Use pint or quart size, depending on your needs. They take up very little space and you always have a measured quantity of stock ready for soups and sauces.

 
  • from:
    Cooking with the Seasons at Rancho La Puerta
    Recipes from the World-Famous Spa
  • by Deborah Szekely and Deborah M. Schneider
  • Stewart, Tabori & Chang 2008
  • 224 pages / $35.00 U.S. - $39.00 Canada
  • ISBN-10: 1584797096
  • ISBN-13: 978-1-58479-709-8
  • Recipe reprinted by permission.

Buy Cooking with the Seasons at Rancho La Puerta

 

Cooking with the Seasons at Rancho La Puerta

 

Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created February 2009


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.