Chef Ezron Cook Book

A C o l l e c t i o n o f Fo o d R e c i p e s b y P au l o E z r o n Ti r o l

Lead: Layout Artist: Photographer:

Paulo Ezron Tirol Paulo Borres Jenica Mendoza Paulo Borres

All rights reserved. FOODGASM. 2016

Table of Contents Sauces Fillet Mignon Shallot & Red Wine Sauce Calamari Marinara Sauce Tartar Sauce Fish and Chips Tempura Sauce Ebi Tempura Hollandaise Sauce Oysters Rockefeller

Pastas 1 2 3 4 5 6 7 8 9 10

Soups Pumpkin Soup Tomato Soup Brocolli Soup Carrot Soup Cream of Corn Soup

14 15 18 19 22

Seafood Pasta With Creamy White Wine Sauce Crab Fat Pasta with Mussels Shrimp Scampi Truffle Chicken Alfredo Spaghetti Puttanesca

25 27 29 32 33

Stocks Pork Stock Chicken Stock Fish Stock Shrimp Stock Vegetable Stock

38 39 42 43 46

S AU C E

1

Fillet Mignon

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Ingredients: Fillet mignon steaks 4 Kosher salt To taste Freshly cracked pepper To taste Unsalted butter, Softened 150ml Olive oil 30ml Garlic cloves, Minced 4 Fresh parsley, Chopped 30ml Fresh thyme, Chopped 30ml Lemon zest 9ml

While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.

Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.

Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.

Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back.

Preheat your oven to 400 degrees.

Tools and equipment needed:

Procedure:

Heat 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once there down, don’t move them around.

Frying Pan / Skillet Cooking Temperature: Internal Temperature 135 degrees F

Reference: http://www.food.com/recipe/restaurant-style-filetmignon-487364?mode=metric&st=true&scaleto=4

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Shallot and Red Wine Sauce Ingredients: Butter 30g Shallot 1pc Garlic 1 clove Red Wine 1/2 cup 1 cup Stock (Beef or Chicken Stock)

Procedure:

Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.

Tools and equipment needed: Sauce Pan Holding Temperature: Above 63°C

Reference: http://www.taste.com.au/recipes/19953/ red+wine+sauce

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Calamari Ingredients: Squid, cleaned and sliced into rounds Salt All-purpose flour Vegetable oil Ground black pepper

2 pounds 1 tsp 1 cup 1/2 cup 1 pinch

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Marinara Sauce Procedure:

Rinse and drain squid well. Pat squid dry with paper towels. Sprinkle salt and pepper on squid.

Put flour and a few squid in a small paper or plastic bag. Shake the squid rounds in the bag until coated. Remove squid and place more in the sack to coat.

Heat oil in a medium size frying pan over a high heat. Fry the calamari in the oil until golden brown and crispy. Drain the calamari on paper towels. Serve hot.

Tools and equipment needed:

Frying pan and Zip lock bag Cooking Temperature: Oil Temperature for Deep Frying: 190 degrees C

Ingredients: Olive oil Garlic, minced Small onion, chopped Crushed tomatoes Dried basil leaves White sugar Salt and pepper

2 tbsp and 2 tsp 2-3/4 cloves 5/8 1 can 2 tsp 3/4 tsp To taste

Procedure:

In a skillet over medium heat, sautĂŠ garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

Tools and equipment needed:

Sauce Pot Holding Temperature: Above 63°C

Reference: http://allrecipes.com/recipe/12857/corys-best-calamari

Reference: http://allrecipes.com/recipe/23452/marinara-sauce-ii

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Tartar Sauce Ingredients: Mayonnaise 1 cup Sweet pickle relish 1 tbsp Minced onion 1 tbsp Lemon juice (optional) 2 tbsp Salt and pepper To taste

Procedure:

Mayonaise Ingredients:

Egg yolks 2 large Dijon mustard 1 tsp Fresh lemon juice 4 tsp Vegetable oil 1 cup Salt and pepper To taste

Procedure:

Place egg yolks to the mixing bowl and whisk.

Add the oil gradually until thickened. Add mustard and lemon juice. Whisk until well combined. Mixture should become thick and emulsified. Season with salt and pepper.

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season To taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Tools and equipment needed: Mixing Bowl Whisk Serving temperature: 20 to 25 degrees Celsius or Room temperature

Reference: http://www.marthastewart.com/340597/basic-mayonnaise

6

Fish and Chips

4 P O RT I O N S

Ingredients: For the chips: 2 liters Vegetable oil 950 grams Potatoes For the batter: Plain flour 1 cup 1 cup Beer Egg whites 2 Salt To taste Haddock or cod, 4 fillets skin on, and pin boned

Procedure:

Pour all the vegetable oil into a deep pan or deep fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Tools and equipment needed:

Deep pan or Deep Fryer Food Thermometer Cooking Temperature: *For Blanching the potatoes 160 degrees C *For Frying Fish and Potatoes 180 degrees C

Reference: http://www.foodnetwork.com/recipes/jamie-oliver/ fish-and-chips-recipe.html

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Tempura Sauce Ingredients: Dashi soup stock 1 cup Mirin 1/4 cup Soy sauce 1/4 cup Sugar 1/2 Tbsp Grated radish 1 Tbsp

Procedure:

Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well. Bring to a boil

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on medium heat.

Stop the heat and let it cool. Serve into individual small bowls. Add some grated daikon if preferred.

Tools and equipment needed: Sauce Pan Holding Temperature: Above 63°C

Reference: http://japanesefood.about.com/od/tempura/r/tentsuyu.htm

8

Ebi Tempura

4 P O RT I O N S

Ingredients: Rice wine 1/2 cup 1/4 tsp Salt 1/2 pound Fresh shrimp, peeled and deveined Oil for deep frying 2 quarts All-purpose flour 1/4 cup 1/3 cup Ice water Cornstarch 1/4 cup Egg 1 yolk only Salt 1/4 tsp White sugar 1/4 tsp 1/2 tsp Baking powder

Procedure:

One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels.

Serve warm.

Tools and equipment needed:

Deep fryer / Large Wok Cooking Temperature: Oil Temperature for Deep Frying: 190 degrees C

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture.

Cover and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

In a medium bowl, mix together allpurpose flour, ice water, cornstarch, egg yolk, salt, white sugar and baking powder.

Reference: http://allrecipes.com/recipe/26962/shrimp-tempura/

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Hollandaise Sauce Ingredients: 4 Egg yolks Freshly squeezed lemon juice 1 tbsp Unsalted butter, melted 1/2 cup Pinch Cayenne Pinch Salt

Procedure:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.

Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Keep it warm.

Tools and equipment needed: Stainless Bowl Sauce pot Whisk Serving Temperature: 145°F/63°C

Reference: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise

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Oysters Rockefeller Ingredients:

24pcs Oysters, shucked 2 2/3cups Rock salt 1cup Roughly chopped spinach leaves Fresh parsley,chopped 1 1/3 tbsp Salt & pepper To taste Grated nutmeg 1/4 tsp 1/4 cup Whipping cream Hollandaise sauce 1/2cup

Procedure:

Shuck oysters, remove all the oysters from its shell.

Sauté the oysters with its own juice for 30 seconds and remove it from the heat.

Blanch the spinach and drain then add the cream and set aside. Divide this mixture among prepared shells.

Place 1 oyster in each shell on top of spinach mixture. Coat lightly with Hollandaise.

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To Plate the dish, put rock salt in the middle of the plate and place the oysters on the top. Garnish with a dash of cayenne pepper.

Tools and equipment needed: Oyster Shucker Sauce Pot Cooking Temperature: 60 degrees Celsius

Reference: http://www.food.com/recipe/oysters-rockefeller193513?mode=us&st=true&scaleto=4

SOUP

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Pumpkin Soup Ingredients: 1 pound Sugar pumpkin -peeled, seeded and cubed Carrots, coarsely chopped 1 1/2 1 1/2 Onions, cut into wedges Vegetable oil 2 tbsp 4 cups Chicken stock Heavy cream 2/3 cups Ground nutmeg 1/2 tsp Black pepper salt To taste

Procedure:

In a large pot over medium heat, bring chicken stock to a boil. Combine stock and roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Tools and equipment needed:

Preheat oven to 425 degrees F (220 degrees C). Place pumpkin, carrots and onions in a baking dish or roasting pan.

Drizzle with vegetable oil.

Immersion blender / Food Processor Stock Pot / Soup Pot Serving Temperature: Serve between 190째F to 200째F (88째C to 93째C)

Bake in preheated oven 40 minutes, until soft but not blackened.

Reference: http://allrecipes.com/recipe/25719/pumpkin-soup/

15

Tomato Soup Ingredients: Crushed tomatoes Tomato-vegetable juice cocktail Chicken broth Fresh basil leaves, cut into thin strips Heavy cream Butter

1 can 1 can 3 cups 15pcs 1 cup 1/4 cup

Procedure:

In a large saucepan, combine the tomatoes and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.

Tools and equipment needed:

Immersion blender Soup pot Serving temperature: Serve between 190째F to 200째F (88째C to 93째C) Reference: http://allrecipes.com/recipe/73118/rachels-tomatobasil-soup

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Brocolli Soup Ingredients: Olive oil 1 1/2 tsp Large onion, chopped 1/2 Garlic 1 ½ cloves Potato peeled and chopped ½ Broccoli, thawed 1 (10 ounce)

package Chicken broth 3 cups Ground nutmeg 1/8 tsp Salt and pepper To taste

Procedure:

Heat olive oil in a large saucepan, and sauté onion and garlic until tender. Mix in broccoli and chicken broth. Bring to a boil, reduce heat, and simmer 15 to 20 minutes, until vegetables are tender.

With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Tools and equipment needed:

Immersion blender Stock pot / Soup pot Serving temperature: Serve between 190°F to 200°F (88°C to 93°C)

Reference: http://allrecipes.com/recipe/46347/broccoli-soup/

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Carrot Soup Ingredients: Carrots, chopped 2 pounds Chicken stock 4 cups Garlic, chopped 2 cloves Butter 2 ½ ounces Cream ½ cup Salt To taste

Procedure:

In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.

In a blender, puree the soup, return to stock pot then add cream and simmer for an additional 15 to 20 minutes. Season with salt and serve.

Tools and equipment needed:

Blender / Immersion Blender Stock pot Serving temperature: Serve between 190°F to 200°F (88°C to 93°C) Reference: http://allrecipes.com/recipe/13775/carrot-soup/

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Cream of Corn Soup Ingredients: Cooked corn kernels 2 cups Chicken broth 4 cups Onion, diced 1pc Butter 2 tbsp Cream ½ cup Parsley leaves, garnish 4pcs Salt and pepper To taste

Tools and equipment needed:

Blender Stock Pot Serving temperature: Serve between 190°F to 200°F (88°C to 93°C)

Procedure:

In a large saucepan over medium heat, soften the onion in the butter. Add the corn and broth. Bring to a boil. Cover and simmer for about 15 minutes. Purée the soup in a blender. Strain through a sieve. Add the cream. Adjust the seasoning. Garnish with parsley.

Reference: https://www.ricardocuisine.com/en/recipes/981-creamof-corn-soup

P AS T A

25

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Seafood Pasta With Creamy White Wine Sauce Ingredients: 10 tbsp.

Olive oil To taste Salt To taste Black pepper Shrimp, medium 8 pcs 7 pcs Mussels, medium 6 pcs Clams, medium 450g Linguini 2 tbsp Butter Garlic, chopped 2 tbsp 2t bsp Shallot, chopped ¼ cup White wine ½ cup Heavy cream 4 pcs Basil/parsley leaves, garnish 2 tbsp Parmesan cheese grated

Procedure:

1. In a stockpot bring 2 quarts water to a boil. Add 4 tablespoons of the olive oil, a pinch of salt, and a pinch of pepper.

2. Place seafood in a baking pan and coat with 2 tablespoons of the olive oil.

Season seafood with salt and pepper.

3. In a grill pan heat 2 tablespoons of the olive oil over medium heat. Place mussels and clams in the pan; cook for 1 to 2 minutes or until shells begin to

open. Add the shrimp and cook for 3 to 4 minutes or until cooked. Set aside.

4. Meanwhile, add the linguine to the boiling water. Cook for 6 to 7 minutes or until tender but firm. Drain and set aside.

5. In a large frying pan heat the remaining 2 tablespoons olive oil and the butter over medium heat. Add the garlic and shallot; sauté for 1 minute. Add the white wine. Slowly add the cream and mix well. Add the parmesan cheese, and a pinch of salt and pepper; mix well.

6. Add cooked linguine to the cream sauce and mix well. Add all the seafood to the pan and mix well. Pour linguine and seafood into a large serving bowl. Season To taste with additional salt and pepper

Tools and equipment needed:

Stock Pot Sauté Pan Serving temperature: 165 degrees F above Reference: http://www.chefgarvin.com/44489/seafood-pasta-withcreamy-white-wine-sauce

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Crab Fat Pasta with Mussels

4 P O RT I O N S

Ingredients: Butter 4 tbsp Medium shallots sliced 3 pcs 4 cloves Garlic minced White wine 1 cup Heavy cream 1 cup Crab fat 8 oz To taste Salt & pepper 1 lb Spaghetti/fettuccine cooked al dente(follow per package instructions) Mussels 1 lb

Procedure:

1. In a stockpot bring 2 quarts water to a boil. Add 4 tablespoons of the olive oil, a pinch of salt, and a pinch of pepper.

2. On a pan over medium heat, put butter till it melts.

3. Add in the garlic and shallots let it sweat or is translucent.

4. Add in the white wine and add mussels, let it simmer. Wait till the mixture is about half(white wine have evaporated and the volume of the mixture have reduced to half).

5. Remove the mussels. Separate it until needed.

6. Add the pasta to the boiling water until cooked 7. Then, stir in the Crab fat to the mixture of garlic-shallot and white wine.

Mix it well and make sure there are no clumps.

8. Then, add in the cream. Season To taste with salt and pepper. (Add water gently if sauce is too thick, adjust as needed for desired consistency)!

9. Add this sauce on the cooked pasta.

10. Top it with mussels and serve.

Tools and equipment needed:

Stock pot SautĂŠ Pan Serving temperature: 165 degrees F above Reference: http://www.mystylerecipe.net/crab-fat-fettuccine-withgrilled-shrimp-aligue-pasta/

29

Shrimp Scampi

4 P O RT I O N S

Ingredients:

parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine.

16 ounces Spaghetti pasta Once the mixture begins to bubble, 1/2 cup Butter increase the heat to medium-high, and 4 cloves Garlic, minced stir in the shrimp. Cook and stir until 1/2 cup Minced onion the shrimp turn pink, and are no longer 1 tbsp Chopped fresh parsley transparent in the center, about 5 minutes.

1 tsp Salt 3. Serve the scampi over a bed of pasta, 1/2 tsp Black pepper and sprinkle with parmesan cheese and 1 dash Worcestershire sauce serve.

Lemon juice 1/4 cup 1 tsp Dry white wine Tools and equipment needed: 1 pound Peeled and deveined Stock Pot medium shrimp SautĂŠ Pan Parmesan cheese 1/2 cup Serving temperature: 165 degrees F above

Procedure:

1. Bring a large pot of lightly salted water to a boil over high heat. Add pasta, and cook until al dente and drain.

2. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion,

Reference: http://allrecipes.com/recipe/167170/ultimate-shrimpscampi

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Truffle Chicken Alfredo

Ingredients:

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by adding flour to the butter Stir until smooth. Whisk in milk, and season with garlic powder, truffle oil, mushroom , salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.

3. Sear the chicken until cooked.

4. Combine the pasta with the sauce.

Topped with seared Chicken.

6 ounces Dry fettuccine/spaghetti pasta 1/2 cup Parmesan cheese Butter 6 tbsp 1/2 cup Cream Milk 1 cup Garlic powder 1/2 tsp Salt and pepper To taste 2 Skinless, boneless Tools and equipment needed: chicken breast Sauce Pot White truffle oil 1 tsp SautĂŠ Pan Mushroom, diced 1 cup Stock Pot

Procedure:

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. While pasta is cooking, make a roux

Serving temperature: 165 degrees F above Reference: http://allrecipes.com/recipe/18444/chicken-alfredo/

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Spaghetti Puttanesca

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Ingredients:

capers, anchovy paste, oregano and crushed red pepper to the skillet, and Whole-wheat thin spaghetti, 8 ounces sauté for 2 minutes more. vermicelli or angel hair 3. Add the tomatoes and simmer for 1 tbsp Extra-virgin olive oil about 5 minutes.

2 cloves Garlic, minced 4. When the pasta is done, drain it and 1/3 cup Chopped flat-leaf parsley add it to the skillet, tossing it with the 1/4 cup Pitted chopped spanish or greek olives sauce to combine. Top with grated cheese.

2 tbsp Capers Anchovy paste 1 tsp Tools and equipment needed: 1 tbsp Fresh oregano leaves or Stock Pot 1 teaspoon dried Sauté Pan 1/8 tsp Crushed red pepper flakes Serving temperature: 165 degrees F Diced tomatoes, preferably 14-ounce above

or 1 can Grated parmesan

1/4 cup

Procedure:

1. Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.

2. While the pasta is cooking, heat the oil in a large skillet over a medium flame.

Add the garlic and sauté until fragrant, about 1 minute. Add the parsley, olives,

Reference: http://www.foodnetwork.com/recipes/ellie-krieger/ pasta-puttanesca-recipe.html

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STOCK

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Pork Stock Ingredients: 1kg Pork bones, roughly chopped, plus any lean meat trimmings you have Onion, peeled and quartered 1 Large carrots, peeled and 4 halved 2 Celery sticks, roughly chopped Whole garlic bulb, halved 1 bulb horizontally 6 to 7 Pcs Black peppercorns 2 Bay leaves Thyme (optional) 1 sprig 1 sprig Parsley stalks (optional) To taste Sea salt and freshly ground black pepper As needed Water

Procedure:

Preheat the oven to 200°C/Gas mark 6.

Place the pork bones in a large roasting tray and season them well with salt and pepper. Roast for 40–45 minutes, turning once, until golden and caramelized.

Using tongs, transfer the roasted bones to a large stockpot.

Pour off any excess fat from the roasting tray, then place the tray over a low heat and add a glass of water to deglaze.

Stir and scrape up the sticky, sweet caramelized bits from the bottom of the tray with a wooden spoon. Add this liquor to the stockpot, along with the vegetables, garlic, peppercorns, fennel seeds and herbs, then pour in enough fresh water to cover everything.

Bring to a gentle simmer and cook, uncovered, for at least 3 hours – and up to 5. Top up the water once or twice, if necessary. Strain the stock through a fine sieve, leave it to cool, then chill. You can freeze your stock in batches – that way you’ll always have some on hand.

Tools and equipment needed: Baking Tray Stock Pot Cooking temperature: 100 °C or 212 °F

Reference: http://allrecipes.com/recipe/12982/pork-stock/

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Chicken Stock Ingredients:

water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

Chicken parts 11 ounces 2. Remove chicken and vegetables. Strain Large onion ½ stock. Skim fat off the surface.

Celery, including some leaves 2 stalks Large carrot ½ Tools and equipment needed: Salt 1 tsp Soup pot Garlic 2 cloves Serving temperature: 100 °C or 212 °F Water 6 cups

Procedure:

1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot. Add 6 cups

Reference: http://allrecipes.com/recipe/12983/basic-chicken-stock/

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Fish Stock Ingredients: 1 pound Meaty halibut, cod, or sea bass bones, or a fish head, split 1 pc Large onion, thinly sliced Large leek, white and pale1 pc green parts only, thinly sliced 1 pc Bay leaf Flat-leaf parsley 1 sprig Thyme 1 sprig 3 Pcs Whole peppercorns 6 cups or Water as needed

Procedure:

Rinse fish bones well with cold water. Place bones in a large pot; add remaining ingredients and 6 cups cold

water. Bring almost to a boil over high heat (do not let it come to a boil).

Reduce heat to low and cook at a bare simmer, skimming any foam that rises to surface, until flavors meld, 20–30 minutes.

Strain stock through a fine-mesh sieve lined with cheesecloth to another pot; discard solids.

Tools and equipment needed:

Cheese Cloth Stock Pot Cooking temperature: 100 °C or 212 °F Reference: http://www.bonappetit.com/recipe/easy-fish-stock

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Shrimp Stock Ingredients:

Skim the impurities that rise to the surface with a ladle, spoon or a skimmer.

1 Kg Shrimp shells Simmer the stock for 45 minutes to 1 1.5 Liter Cold water hour.

Coarsely chopped onion ¼ cup ¼ cup Chopped carrots When the stock is completed, strain Chopped celery ¼ cup the stockpot and immediately cool the 1 tablespoon stock using an ice bath of water and ice.

Garlic, roughly chopped Mushroom trimmings 1/2 cup Use the amount of stock you need, and Sachet consisting of the ff: refrigerate or freeze the rest.

1 Bay leaf 1/4 teaspoon Tools and equipment needed: Dried thyme Crushed black peppercorns 1/4 teaspoon Stock pot 4 Parsley stems Cheese Cloth

Procedure:

Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer.

Cooking temperature: 100 °C or 212 °F

Reference: http://www.foodnetwork.com/recipes/emeril-lagasse/ shrimp-stock-recipe3.html

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Vegetable Stock Ingredients: 1 tsp Olive oil 1/4 Large onion Celery, including 1 stalk some leaves Large carrots 1 Green onions, chopped 1/2 bunch 3 cloves Garlic, minced 2 sprigs Fresh parsley Fresh thyme 2 sprigs Bay leaves 1 1/4 tsp Salt 2-2/3 cups Water

Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.

Add salt and water and bring to a boil.

Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.

Tools and equipment needed:

Soup pot Cooking temperature: 100 °C or 212 °F

Procedure:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.

Reference: http://allrecipes.com/recipe/12982/basic-vegetablestock/