Bobby Flay's Bar Americain Cookbook - Bobby Flay [82]
2. Add the tomatoes, onion, celery, parsley, thyme, bay leaf, peppercorns, and 3 quarts cold water. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 45 minutes.
3. Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
SHRIMP STOCK
Everyone loves shrimp, so the next time you make a batch of Gulf Shrimp and Grits or Shrimp-Tomatillo Cocktail, save the shells and freeze them until you have enough for stock. However, you can also purchase prepared shrimp stock from your fishmonger or online (see Sources).
Makes about 2 quarts
3 tablespoons canola oil
5 cups (about 2 pounds) raw shrimp shells, heads, and tails, rinsed well
1 medium yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 cup dry white wine
2 plum tomatoes, coarsely chopped
10 sprigs fresh flat-leaf parsley
1 bay leaf
½ teaspoon black peppercorns
1. In a large saucepan over high heat, heat the oil until almost smoking. Add the shrimp shells, onion, carrot, and celery and sauté, stirring occasionally, for 5 minutes. Add the wine and boil until reduced by half. Add 2½ quarts cold water, the tomatoes, parsley, bay leaf, and peppercorns. Bring to a boil, reduce the heat to medium-low, and simmer, skimming the surface occasionally, for 40 minutes.
2. Strain the stock though a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
VEGETABLE STOCK
We use this stock for Pumpkin Soup but you can use it for any vegetable-based soup of your liking. The addition of canela in the stock works well with the pumpkin and adds a slightly warm, spicy note to the base.
Makes about 1½ quarts
1 medium Spanish onion, quartered
1 large carrot, coarsely chopped
1 large stalk celery, coarsely chopped
8 sprigs fresh flat-leaf parsley
1 bay leaf
1 Mexican cinnamon (canela) stick
6 black peppercorns
Kosher salt and freshly ground black pepper
1. Put the onion, carrot, celery, parsley, bay leaf, cinnamon stick, and peppercorns in a medium saucepan, add 2 quarts cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, skimming occasionally, for 45 minutes.
2. Strain the stock through a strainer lined with cheesecloth into a bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids. Season lightly with salt and pepper. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.
THE AMERICAN PANTRY
I call a well-stocked pantry a culinary arsenal, because it allows you to prepare a multitude of recipes on short notice. People always ask me what I keep on hand at home and in the restaurants, so here are lists of my basics. For the most part, if you have these ingredients around, all you will probably need to pick up at the grocery store is a protein and some produce. Remember that your refrigerator should be viewed as a pantry too, where items that last longer than a few days, such as dairy products, condiments, and of course bacon, should always be stocked.
BAKING
All-purpose flour, unbleached
Baking powder
Baking soda
Chocolate, milk, semisweet, and bittersweet
Cocoa powder, unsweetened Dutch processed
Nonstick cooking spray
Salt, fine sea
Sugar, confectioners’, granulated, and light and dark brown
Vanilla beans
Vanilla extract, pure
CANNED GOODS
Beans
Bell peppers, roasted red
Chipotle chiles in adobo sauce
Coconut milk, unsweetened
Plum tomatoes, whole
Stocks, low-sodium chicken