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.

Butternut Velouté with Wild Mushrooms & Pepitas

This was the third course to my Friendsgiving 2017 dinner.

Like all of the other courses to this dinner, this soup went through lots of changes too. Not so much the velouté itself, but its accompaniments. But at the very end, once I plated this, I was in love with it. It’s by far one of the best photos I have ever taken of my own creations. And can you believe this is from an iPhone? Not a professional camera?! Astonishing!

Here is Butternut Squash Velouté with Black Trumpets, Chanterelles, Toasted Pepitas, and Chives. There is also white truffle oil flavoring in the soup because I sous vide the butternut squash with some of that oil.

Fettuccine with Almond Cream & White Truffle

Remember my post, Hand-Cut Pappardelle with Almond Cream & White Truffle, when I took the picture, I forgot to put pumpernickel soil on it… which is why I created this dish because I had a lot of almond cream leftover from the pappardelle — and I didn’t want to hand-cut pappardelle again.

Here is Housemade Fettuccine with Almond Cream, Sugar Snap Peas, White Truffle Oil, Pumpernickel Soil, and Nasturtium Petals.

Hand-Cut Pappardelle with Almond Cream & White Truffle

I like to challenge myself with vegetarian and vegan dishes. More of the latter because it’s more restrictive. I’m quite proud of this dish. Here, we have Hand-Cut Pappardelle pasta in an Almond Cream with Sugar Snap Peas, Pumpernickel Soil & White Truffle Oil.

I cut the pasta sheets by hand because there isn’t a pappardelle noodle-cutter – or at least I haven’t one yet. The noodle-cutter that I have comes with a spaghetti and fettuccine setting.

There is no dairy in the almond cream. Almond cream is just puréed almonds.

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Recipe: Salsa Verde

Salsa Verde just means Green Sauce; it is uncooked and usually based on herbs (Italian, Spanish, French, German, Argentinian), however, Mexican salsa verde is based on tomatillos.

We make a very simple salsa verde in the restaurant. It’s vegan, there’s no anchovies at all.

  • 1 pint parsley leaves, packed tightly
  • Equal part grapeseed oil
  • 1 garlic clove
  • Pinch of salt

In a VitaMix, blend all ingredients on high for three seconds. Store in air-tight container and place in fridge.

Sample dishes:

Beet Salad with Citrus

Over the course of my professional culinary career, I’ve made many interpretations of this salad but I feel like this one has been the best photographed.

This Beet Salad is composed of Roasted Red Beets, Beet Purée, Orange Suprêmes, Arugula and Snow Pea Shoots dressed in a Citrus Vinaigrette, Candied Orange Zest, and White Sesame Seeds.