Pesto with Parsley and Walnuts
A really simple, delicious and trouble-free “pesto” sauce using walnuts and parsley instead of basil and pine nuts. (Yes, it’s possible.) 🙂
All posts filed under: stocks, broths & pastes
Shiitake Mushroom Stock
The Shiitake Mushroom Stock is used as a vegetable stock in other Japanese recipes. Unlike other vegetable stocks, this one requires neither simmering, nor boiling (Yes, it is possible.) Enjoy!
How to Make Vegetable Stock
How to Make Vegetable Stock. A vegetable stock is nothing more than vegetables simmered in a very low fire for some time, so that the veggies release all their essence and flavours in the liquid. It can be made as complicated as one can make it – there’s no rule here. We present a basic vegetable stock recipe that – we believe – will serve you well.
Chicken Broth – Asian Style
There are many, many recipes for Asian-style chicken broth. This is a generic recipe that works well with the cuisines of the Far East.
How To Make Fish Stock
How To Make Fish Stock. French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.
How to Make Brown Meat Stock
How to Make Brown Meat Stock. French cooking uses stocks as a base for soups and sauces. This is a generic brown meat stock recipe used in French cooking.
Chicken Broth – European Style
One of many ways to make European style chicken broth.