Made amazing brown stock---now how to show it off?
I spent a week tracking down ingredients and then making the classic brown stock from Jacques Pépin's Complete Techniques (for a city that's all about beef, I had a hard time finding veal bones in Omaha).
I already made scalloped potatoes that used stock instead of cream and they were incredibly meaty and full-bodied.
Risotto is next on the list.
What other recipes will showcase the stock? (I do not want to do consommé!)
Stock is a good foundation for any type of meat gravy.
And you can braise some short ribs, chuck roast or brisket in it. I use mainly chicken stock to scalloped potatoes the french way, but beef is fine when serving with a beef roast. And an old Yankee trick, the way we used to eat my Nana's pot roast, was to toss freshly cooked spaghetti in the "stock" or meat braising juices (since she just used water to braise with) and eat it with a little salt & pepper. When I make her recipe now, I add freshly grated Parm to it afterwards. The longer the spaghetti sits in the stock, the more infused with flavor it becomes. Delicious comfort food!
How did you make your scalloped potatoes, exactly? The concept sounds really good!
Hoping you will share!