𝓢𝓵𝓪𝓹 𝓑𝓪𝓼𝓲𝓬 𝓕𝓲𝓼𝓱 𝓢𝓽𝓸𝓬𝓴 1 teaspoon chopped fresh thyme

Directions

1.Place the trimmings, peppercorns, celery,

tomatoes, shallots, bay leaves, carrots, lemon
juice, parsnip, fennel, mushrooms, water, clam
juice, fish sauce, wine, and thyme in a large pot
and bring to a simmer. Simmer for 20 minutes.
Ingredients

1 pound whitefish trimmings, rinsed and

2.Strain, and then set aside for use in soup or
roughly chopped
stew.
10 black peppercorns

4 ribs celery, chopped

4 Roma tomatoes, chopped

3 shallots, minced

2 large bay leaves

1 carrot, peeled and chopped

1 lemon, juiced

1 parsnip, peeled and chopped

½ bulb fennel, chopped

½ cup mushrooms, rinsed and chopped

2 quarts water

24 ounces clam juice (canned or bottled)

1 tablespoon fish sauce

1 cup white wine

 1. At least several hours before you plan to
make the stock, fill a clean, empty 1-liter soda
bottle with water to about 2 inches from the
𝙎𝙝𝙧𝙞𝙢𝙥 𝙎𝙩𝙤𝙘𝙠 top, seal, and freeze it.

2.Run cold water over the shrimp shells to rinse.

Place all the ingredients in a medium stockpot.
Bring to a boil over high heat.

3.Reduce the heat to medium, or until the stock

Ingredients
Heads, tails, and shells from about 5 pounds
peeled wild-caught Gulf shrimp
24 cups water
2 lemons, sliced into 1/4-inch rounds
2 bay leaves
3 onions, coarsely chopped
6 celery stalks, coarsely chopped
1 bunch green onions, coarsely chopped
is simmering. Skim off the foam that rises to the
top. Cook for a couple of hours, skimming again
about every 15 minutes.
4.Place the stockpot in an empty sink. Fill the
sink with water and ice around the stockpot. Let
the stock cool completely, uncovered. When
the stock has cooled down a bit, about 30
minutes or so, put the frozen soda bottle in the
middle to cool the stock from the inside out.
Strain the stock, discarding the solids, transfer
to storage containers, and refrigerate or freeze
immediately.

Handful of fresh parsley with stems, washed

thoroughly

1 teaspoon whole black peppercorns

1 whole garlic clove

White wine

Directions
𝓜𝓾𝓼𝓱𝓻𝓸𝓸𝓶 𝓢𝓽𝓸𝓬𝓴 water, scraping up any brown bits stuck to
the pan. Dump the mushrooms and onions,
along with the liquid, into a stockpot along
with the contents of that freezer bag (no need
to thaw) and a few rehydrated pieces of dried
porcini (along with the strained soaking
liquid). Cover with 3 quarts water, chuck in
about 5 peppercorns, bring to a boil, lower to
a simmer, and cook, uncovered, for 45
Ingredients
minutes.
Oil, for drizzling

Handful fresh shiitake mushrooms

1 small onion, chopped
Wine or water, for deglazing
1 quart-size re-sealable bag frozen vegetable
peels and ends
2.Pour the contents of the pot through a fine-
mesh strainer set over a large bowl, pressing
on the solids to extract as much liquid as
possible. You should end up with about 2
quarts mushroom stock.

3 porcini mushrooms, rehydrated with

strained soaking liquid

3 quarts water

5 whole peppercorns

Directions

Preheat the oven to 400 degrees F.

1.Drizzle a little high-heat oil on a rimmed

baking pan. Throw the shiitakes, along with
the chopped-up onion, onto the pan, and toss
with the oil. Roast until caramelized, about 20
minutes. Deglaze the pan with a little wine or
 overnight; or at least 12 hours. Pot will loose
about 25 percent, or more, in volume of
𝓞𝓻𝓰𝓪𝓷𝓲𝓬 𝓦𝓱𝓸𝓵𝓮 𝓒𝓱𝓲𝓬𝓴𝓮𝓷 𝓢𝓽𝓸𝓬𝓴
water. Stock should look rich, but not cloudy

3.Scoop stock out with a small bowl into a

strainer to remove errant vegetables. DO NOT
pour out the last bits of liquid from the pot. It
will make the stock cloudy. Chicken stock is
now ready for use. Freeze in convenient-size,
freezer-friendly containers. Will keep for at
Ingredients
least 6 months.
1 organic roasting chicken, washed and
giblets removed

1 organic yellow onion, quartered

4 stalks organic celery, trimmed

3 organic carrots, trimmed

4 bay leaves

8 sprigs organic thyme

1 tablespoon whole black peppercorns

Directions

1.Place chicken in a 16-quart stock pot in cold

water. Heat water to about 190 degrees.
WATER SHOULD NEVER BOIL OR SIMMER.
When heated, chicken will begin to throw-off
impurities. Use fine strainer to strain out and
discard.

2.Add vegetables and herbs to pot. Let pot sit

on stove at 190-degree temperature
𝓗𝓸𝓶𝓮𝓶𝓪𝓭𝓮 𝓑𝓮𝓮𝓯 𝓢𝓽𝓸𝓬𝓴 Remove from the oven and place on the
stovetop over low heat. Add the water and
simmer for 3 hours.

3.Let cool and refrigerate overnight. The next

Ingredients
4 beef marrow bones (about 3 pounds total)
4 oxtails (about 3 pounds total)
4 bone-in beef shanks (about 3 pounds total)
Kosher salt and freshly ground black pepper,
to taste
3 tablespoons olive oil
6 carrots, chopped
day, skim off any fat that has hardened. Place
back on the stove and continue simmering
over very low heat for 4 more hours (or
longer, if you can wait). Strain the mixture
through a sieve, using a wooden spoon press
the mixture to get out as much flavor as
possible.
4.Pick off the meat from the shanks and bones
and set aside. Return the broth and the bones
to the Dutch oven. Simmer over very low heat
for 2 more hours. Strain again and remove the
marrow bones. Season with salt and pepper,
to taste. Use immediately or freeze for future
use.

1 yellow onion, unpeeled and quartered

6 stalks celery, chopped

10 cups water

Directions

Preheat the oven to 325 degrees.

1.Season the marrow, oxtails, and beef shanks

with salt and pepper, to taste. Place in a Dutch
oven and coat with the olive oil. Roast until
golden brown, about 3 hours.

2.Add the carrots, onion, and celery; stir and

return to the oven. Roast for another 2 hours.
𝓜𝓲𝓷𝓮𝓼𝓽𝓻𝓸𝓷𝓮 𝓢𝓸𝓾𝓹 1.Place all ingredients in the crockpot. For the
water, you want to cover most of your
ingredients. I usually fill the two tomato cans
with water and pour them in. You can add
more or less liquid depending on your
preference. Cook on high for 4 to 6 hours or
low for 8 to 10 hours. If you're going to be an
hour or so longer on either, don't worry,
crockpots are very forgiving!
Ingredients

1 onion, chopped
2.You can use these same ingredients for a
2 cups mushrooms, chopped
stovetop soup, but use stock in place of water
1 cup carrots, diced for flavor.

14 ounces can kidney beans (red or

white/cannellini)

14 ounces can garbanzo beans (or second can

of kidney beans)

2 fourteen ounce cans of diced tomatoes,

undrained

water

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Italian seasoning

3/4 teaspoons garlic powder

Directions
𝓣𝓸𝓶𝓪𝓽𝓸 𝓢𝓸𝓾𝓹 carefully, and purée. Pour the soup into a
bowl, finish with butter, and garnish with
olive oil, a couple of croutons, and Parmesan.

Ingredients

3 large tomatoes

1 cup chicken stock

1 onion, roughly chopped

1 stalk celery, roughly chopped

1/2 carrot, roughly chopped

2 tablespoons butter, melted

Olive oil, for garnish

Croutons, for garnish

Shredded Parmesan cheese, for garnish

Directions

1.Combine the tomatoes, chicken stock, onion,

celery, and carrots together in a large
saucepot and bring to a boil. Boil for 15-20
minutes, or until the flavors have developed
and the vegetables are cooking through and
remove from heat. Add to a food processor,
𝓟𝓸𝓽𝓪𝓽𝓸 𝓢𝓸𝓾𝓹 minutes. Add the potatoes, chicken stock, and
water, and bring to a boil. After the soup has
boiled gently for 10 minutes, mash the
potatoes in the soup using a potato masher.
Let the mixture boil for another 10 minutes.
After 20 minutes, remove ½ of the soup from
the pot and purée in a food processor. Add
back to the soup and simmer for 10 more
minutes. Mash the soup one last time, then
add the heavy cream (I tempered mine to
Ingredients
prevent curdling). Lastly, add the chives and
1/2 stick salted butter serve.

1 1/2 cup finely chopped celery

1 1/2 cup finely chopped carrots

2 cups finely chopped onion

2 cloves garlic, minced

1 dozen mini waxy potatoes, peeled and cut

into large chunks

4 cups chicken stock

1 cup water

1/2 cup heavy cream

1 tablespoon finely chopped chives

Directions

1.In a large saucepan, melt the butter over

medium-high heat and sauté the celery,
carrots, onion, and garlic together for 2
𝓢𝓽𝓻𝓪𝔀𝓫𝓮𝓻𝓻𝔂 𝓢𝓸𝓾𝓹

Ingredients

10 cups fresh strawberries, cleaned and

hulled

1/2 cup honey

1 1/2 cup water

1/2 teaspoon black pepper

3 teaspoons balsamic vinegar

crème fraiche, for garnish

Directions

1.In a blender or food processor, combine the

strawberries with the honey. Blend until
smooth. Strain the strawberry and honey
mixture through a sieve. Stir in the water and
black pepper. Chill for at least two to three
hours. Distribute the soup into six bowls
evenly. Drizzle the balsamic vinegar on top.
Garnish with crème fraiche.
𝓢𝓷𝓪𝓹𝓹𝓮𝓻 𝓢𝓸𝓾𝓹
Ingredients
2 pounds turtle meat, diced
1 1/2 cup unsalted butter
3/4 cups celery, diced
3/4 cups onion, diced
3/4 cups carrot, diced
6 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
6 cups beef stock
1/3 cup flour
Salt and pepper, to taste
1 teaspoon Worcester sauce
1/3 cup sherry
Fresh parsley, chopped as garnish
Directions
1.In a large pot, melt ½ cup of the butter, and
add the turtle meat. Sauté to brown, and
season with salt and pepper. Cook the meat
for about 15 to 20 minutes. Add the celery,
onion, carrots, and garlic, and season with the
paprika and oregano. Sauté the vegetables for
another 15 to 20 minutes.
2.Add the beef stock, and bring to a boil. Cook
the for about 30 minutes. While the turtle and
vegetables are simmering, in a small pan, melt
the remaining butter and whisk in the flour to
form a roux. Cook for about 3 minutes,
stirring. The roux should still be pale in color.
Set aside to cool.
3.Add a ladle of the soup to the roux,
vigorously stirring. Then, whisk the lightened
roux into the large soup pot. Simmer for 20
minutes to thicken to a gravy consistency.
Add the Worcester sauce and sherry. Garnish
with parsley before serving.