VEGETABLE

BROCCOLI STALKS

Any kind of stems are wonderful when thrown into a soup you’re planning to puree. Use what you would ordinarily toss as long as it’s clean and mold-free – tough asparagus stalks, broccoli or fibrous stems of mushrooms, for instance. Better yet, the final product bears no resemblance to those original woody or coarse stalks.

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Storage Tip: Broccoli stalks keep in a re-sealable bag for up to 3 days refrigerated.
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Level 2
Sautéed Broccoli Stalks & Carrots
Serves 2 as a side dish

4 broccoli stalks
1 small carrot (or more based on personal preference)
1 tsp. olive or safflower oil; butter* (or both in a 2:1 ratio)
1 Tbsp. ginger, peeled and cut thinly in slivers
1 clove garlic, minced
Salt and pepper to taste
Optional seasonings : a drop or two of sesame oil, a pinch of freshly minced ginger and lemon zest
Optional garnish : toasted sesame seeds

1. Peel and julienne broccoli stems and carrots. Using a paring knife, cut each “log” in half, then in half again, creating thin strips.*

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Prepping Tip: For larger quantities, speed up the process by using julienne blades in your
food processor.
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Flavor Tip: Butter provides a nuttier flavor when allowed to brown slightly, amplifying the
vegetable’s own flavors. Try pouring some slightly browned melted butter over each serving.
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CORN COBS

In the following example is a classic cooking lesson: broths made from veggies impart such intense flavors to cooking water, they’re sure to break your bouillon habit. Here a neutral-colored broth from corn holds its own against the boldest borscht or tomato-tinted soup stock.

 

Level 2
Corn Stock
from John Chiakulas of Lettuce Entertain You, Chicago

Finding bouillon cubes too salty and canned stocks too bland, John enhances whatever stock he’s using with corn water from corn cobs. “Wherever you’d normally use chicken stock,” says John, “consider the natural sweetness of corn.” John cuts the kernels off the cob, saving them for the stock at the last minute as a way to retain their crisp, al dente texture. Lining the bottom of the pot with corn cobs, he fills the pot with enough water to cover, allowing for the seafood he plans to add to the pot. After the water is brought to a broil, he lowers the flame to a simmer and adds whatever seafood is in season (mussels, clams, scallops, or whole Dungeness crab). The alchemy begins when the denuded cobs start delivering milky plumes of rich corn flavor into the stock – the process takes about 5 minutes. Once the seafood is cooked through, out come the cobs.