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      RECIPE TITLE "Meat Stock Recipe"
    Source: Casual Cuisines of the World - Trattoria,
    courtesy of Cooking.com

    yields Makes about 2 3/4 qt (Serves 11) time--- difficultyeasy


    A variety of raw meats imparts a subtle depth of flavor and lightness to this versatile stock. The caramelized onion, cheese rind and tomato add to the satisfying richness. Purchased beef stock can replace homemade when you are pressed for time.

      RECIPE INGREDIENTS

    1 yellow onion
    1 chicken, 3 lb, cut into 8 pieces
    1 lb beef shank with bone
    1/2 lb veal stew meat, cut into large cubes
    1 large carrot, peeled
    1 celery stalk
    4 qt cold water
    2 small pieces rind from Italian Parmesan cheese, about 1 oz total weight
    1 plum (Roma) tomato

    Wolfgang Puck's Modern French Cooking for the American Kitchen
    Wolfgang Puck's Modern French Cooking for the American Kitchen NEW IN PAPER! Beard Award-winning chef of Spago combines classic French methods with American ingredients & tastes in imaginative recipes designed for home kitchens.

      RECIPE METHOD

    Skewer the whole onion on a fork and hold it over an open flame on the stove top until its skin turns a dark gold. Alternatively, preheat a broiler (grill) and broil (grill) the onion until the edges are lightly browned.

    In a deep stockpot, combine the chicken, beef, veal, browned onion, carrot and celery. Add the water and bring to a boil over high heat. Using a large spoon, skim any scum from the surface. Reduce the heat to low, cover partially and simmer for 2 hours.

    Add the cheese rind and tomato and simmer, uncovered, for 1 hour longer to blend the flavors; do not overcook and do not allow to boil.

    Remove from the heat and strain through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Use immediately, or let cool, cover and refrigerate for up to 5 days or freeze for up to 1 month. Before using the chilled stock, lift off and discard the fat congealed on the surface.

    Serving size = 1 cup

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes about 2 3/4 qt (Serves 11)
    Facts per Serving
    Calories: 224 Fat: 7g Carbohydrates: 2g
    Cholesterol: 117mg Sodium: 139mg Protein: 36g
    Fiber: 1g % Cal. from Fat: 28% % Cal. from Carbs: 4%

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    Vegetable Soups from Deborah Madison's Kitchen
    Vegetable Soups from Deborah Madison's Kitchen When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. -from the Introduction In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

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