Jacques Pepins Clear Vegetable Stock Recipes

JACQUES PEPIN'S CLEAR VEGETABLE STOCK

Jacques Pepin's Clear Vegetable Stock image

Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.

Provided by PalatablePastime

Categories Stocks

Time 1h15m

Yield 2 quarts

Number Of Ingredients 14

Ingredients

1/2 cup dried porcini mushrooms
2 medium onions, thinly sliced
4 medium carrots, chopped
1 medium leek, cleaned thoroughly and thinly sliced
3 celery ribs, sliced thin
6 cloves garlic, sliced
1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried fennel seed (optional)
1 teaspoon dried sage (optional)
1 teaspoon rosemary (optional)
1 teaspoon lavender (optional)

Steps:

Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

ROASTED VEGETABLE STOCK

Roasted Vegetable Stock image

This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

Provided by Chef Kate

Categories Stocks

Time 5h20m

Yield 6-8 cups

Number Of Ingredients 9

Ingredients

2 large garlic cloves, peeled (or more if you like)
1 large onion, peeled and quartered
3 carrots, peeled and cut into 1-inch chunks
3 leeks, white part, cut into 1-inch pieces
3 stalks celery, cut into 1-inch chunks
2 tablespoons olive oil
parsley
2 fresh bay leaves
6 -8 peppercorns

Steps:

Heat oven to 450°F.
Toss the vegetables with the olive oil, until gently coated.
Place the vegetables in a roasting pan or on a foil-lined baking sheet and roast for about half an hour, turning them occasionally (They should be nicely browned and very aromatic).
Place all the vegetables in a large pot, scraping all the good brown stuff from the roasting pan into the pot with the herbs and peppercorns.
Fill with water and place on the stovetop on medium high heat.
Bring to a boil, lower the temperature, and boil gently for 2-3 hours (watch the water level--if it boils down too much, add more water).
Strain, pressing down on solids to extract as much liquid as possible; discard the solids and place the remaining liquid in a sauce pan.
Simmer until reduced by three quarters; this could take about an hour.
You should end up with about one and a half to two quarts of stock.

JACQUES PEPIN'S POTATOES FONDANTES

Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

Trim the potatoes of any eyes or damaged areas and wash well in cold water.
Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

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