Recipe: Vegetable Stock

~ This is Day 151 ~

I always try to make my own stocks if possible because stocks shouldn’t contain salt in them. Every store-bought stock contains salt or low-sodium levels and it’s better to add your own salt in your cooking process.

Makes 3-4 quarts.

  • 2 TBS olive oil
  • 1 large onion, cut into large chunks
  • 2 carrots, peeled & cut into 1 inch pieces
  • 3 celery stalks, cut into 1 inch pieces
  • 1 head fennel, cut into large chunks
  • 2-3 bay leaves
  • 2 TBS whole black peppercorns
  • Parsley stems
  • 1 head garlic, cut in half horizontally

In a 7.5 quart dutch oven, on medium-heat, sweat the onions, carrots, celery, and fennel with the olive oil for 5 minutes. Then add in the rest of the ingredients and sweat for another 2 minutes before filling the pot with cold water. Bring up to a boil and reduce to a simmer and reduce by half.

Strain and cool. If you’re not going to use it immediately, you can freeze it.

5 Spiced Duck Leg Cappellacci

This is probably my most ambitious homemade pasta project for #RontiniFriendsgiving #RontiniParties because I had to marinate the duck legs, cook the duck legs, hand-shred the duck legs, mince/grind the duck legs through a meat grinder, make the farce, pipe the farce into the freshly made pasta dough, fold/shape the dough…

I decided to make the pasta a weekend before the actual date because there was no way that I could make pasta dough from scratch and do all of that in one day along with the other day-of Thanksgiving prep!

So here you have Cappellacci (meaning little hats) filled with 5 Spice Duck Leg with Celery in a Brown Butter Sage Sauce with Fennel, Fines Herbes, Cured Egg Yolk, and Fennel Fronds.

Plans for Friendsgiving 2019

I’m very early this year for my Friendsgiving menu plans! Inspiration started and I decided to just go with it. I’ve been usually doing dinner for four for the past couple of years because that means less glassware to clean but I want to do six people total this year… Here is what I have so far; I expect menu changes…

Egg on Egg on Egg
Sea Urchin • Soft Scramble • Trout Roe
Potato Foam • Pumpernickel Soil
(1st course)

Quail with Autumn Mushrooms
Chanterelles • King Trumpet • Cremini Purée
Rosemary • Montegrato Pedro Ximénez
(2nd course)

5 Spiced Duck Leg Cappellacci
Celery • Brown Butter • Cured Egg Yolk • Fennel
(3rd course)

Dry Aged Duck Breast
Homemade Hoisin • Pickled Cucumber • Chive Oil
(4th course)

Pear Tart
Ginger Snap • Ginger Ice Cream
(5th course)

Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.