I spent a week tracking down ingredients and then making the classic brown stock from Jacques Pépin's Complete Techniques (for a city that's all about beef, I had a hard time finding veal bones in Omaha).
I already made scalloped potatoes that used stock instead of cream and they were incredibly meaty and full-bodied.
Risotto is next on the list.
What other recipes will showcase the stock? (I do not want to do consommé!)