The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [418]
1 2-inch piece of kombu seaweed
2 tablespoons bonito flakes (fish flakes)
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon mirin
Juice of ¼ lime
Bring 3 cups water to a boil in a small saucepan. Wipe off the kombu, add to the boiling water, and let boil for 3 minutes. Add the bonito flakes, remove from the heat, and let sit for 30 minutes. Strain, then add the soy sauce, mirin, and lime juice; serve hot or chilled. Dashi should be used within a few hours.
MEDITERRANEAN FISH STOCK
To infuse your fish stock with the flavors of the Mediterranean, add one or more of the following ingredients: ½ teaspoon crumbled saffron threads, 6 sun-dried tomatoes (not packed in oil), 1½ teaspoons sweet paprika, ½ teaspoon toasted fennel or cumin seeds, 3 garlic cloves, 20 shrimp shells, or the zest of 1 orange.
lobster stock
MAKES ABOUT 3 QUARTS
Use this stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.
Shells from 4 cooked lobsters, including carapaces
2 tablespoons olive oil
2 small onions, quartered
2 small carrots, peeled and cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
4 garlic cloves
1 small fennel bulb, trimmed and quartered (optional)
1 can (14½ ounces) whole peeled plum tomatoes, chopped, including juice
2 cups dry white wine (optional)
8 whole black peppercorns
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 bay leaf
1. Remove the head sacs (behind the eyes) in the carapaces; discard. Remove any green tomalley or red roe; reserve for another use or discard. Wrap the shells in a clean kitchen towel. Using a rolling pin, meat pounder, or hammer, break the shells (some large pieces might remain).
2. Heat the oil in a Dutch oven or stockpot over medium heat until hot but not smoking. Add the shells; cook until fragrant (do not let blacken), about 3 minutes.
3. Stir in the onions, carrots, celery, garlic, and fennel (if desired). Cook, without stirring, until the vegetables begin to brown, about 3 minutes. Add the tomatoes, wine (if desired), peppercorns, thyme, parsley, and bay leaf.
4. Fill the pot two-thirds with cold water (about 4½ quarts). Bring to a boil. Reduce heat; simmer. Skim the froth from the surface with a ladle. Cook until the broth is aromatic and flavorful, about 1 hour 45 minutes.
5. Carefully pour the stock through a fine sieve set over a large bowl or container. Discard the solids; let stock cool completely. If not using immediately, refrigerate in airtight containers up to 3 days, or freeze up to 2 months.
SAUCES, SPREADS, SPICES
hollandaise sauce
MAKES 1 CUP
3 large egg yolks
1½ tablespoons fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
Coarse salt
1. In the top of a double boiler or in a large heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with 1½ tablespoons water, whisking vigorously, until the mixture thickens, about 4 minutes. Remove from the heat, and stir in the lemon juice.
2. Slowly whisk in the melted butter until thickened. Season with salt. Serve the sauce immediately, or keep warm over very gently simmering water, whisking occasionally.
béchamel sauce
MAKES 1 QUART
4 tablespoons unsalted butter
1 tablespoon minced shallot
Coarse salt and freshly ground white pepper
Pinch of ground nutmeg
Pinch of cayenne pepper
½ cup all-purpose flour
1 quart whole milk
1 dried bay leaf
1 cup grated Gruyère cheese (from 3 ounces)
1. In a large saucepan, heat the butter over medium heat. Add the shallot, and cook until translucent, without browning, 3 to 5 minutes. Season with salt, white pepper, nutmeg, and cayenne. Reduce heat to as low as possible.
2. Add the flour in thirds, whisking constantly. When fully incorporated, cook, whisking, without browning, until the sauce thickens, bubbles, and does not taste floury.
3. Meanwhile, heat the milk in a small saucepan over medium-high