Paste 790 xxx
photos by gluttonforlife

1.17.12 Souper Bowl

Even though it may seem like I am the most organized kitchen bitch on the planet, there are definitely times when I reach for something and it's not there. Although once I was not above keeping canned (or boxed) stock in my pantry, I now resist that easy (and nutritionally challenged) out. Tragically, my source for chicken feet dries up in the winter and though I'll make stock from whole birds, it's just not as good. Dashi, the Japanese broth made with kombu and bonito flakes is one option, but its flavor is very specific. So when I came across a recipe in The River Cottage Preserves Handbook for a homemade vegetable bouillon, I got very excited. It's basically just a bunch of vegetables ground into a paste and preserved with salt. You stir a bit into hot water to make an authentically flavored stock for soups, stews, curries, whatever you like.
Tagged — bouillon