Home Cooking 10

Made amazing brown stock---now how to show it off?

sarasparagus | Nov 10, 200911:21 AM

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!)

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