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Scotch broth In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along
Broiled sake-marinated chilean sea bass in shiso broth 1. In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the fish fillets and arrange them so that
Wild mushroom and leek dumplings in a kaffir lime broth Caramelize 4/5 of the leeks, shallots and garlic. Deglaze with wine and completely reduce. Individually saute each of the mushrooms with a very hot pan in a little oil. Combine 3/4 of the mushrooms with above and mix in butter and thyme. Check for seasoni
Sinigang na bangus (milkfish in sour broth) 1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove tamarind,
mash and strain back into the boiling water. (optional)
3. Add tomatoes, onions and green beans to boiling mixtu
Cod poached in tomato-saffron broth Heat oil in 10 inch straight sided skillet over medium high heat; cook
onion 5 minutes or until softened. Add garlic and next 4 ingredients;
cook, covered, over medium heat 10 minutes. Stir in salt and pepper. Add
cod to skillet; reduce heat until wine
Chicken broth Hack chicken bones. Simmer ingredients together for a couple hours, not overboiling.
Sinigang na manok (chicken in sour broth) 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until chicken colors slightly.
2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover and
simmer for 30 minutes or
Broth cooked orzo with lemon and parsley Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve immediately.
Curry-laced tomato-lentil broth From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni
(William Morrow).
Wash lentils thoroughly. Place in a pot with 3 cups water and
turmeric. Cook, partially covered, until very tender, about 30
minutes.
Combine l
Barley broth with chicken *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds
of cold cooked chicken meat, if available".
Grate the zest of the lemon very finely and reserve it. Put the barley
into a soup pan, add 1 tablespoon lemon juic
Hebridean scotch broth Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the wate
Traditional scotch broth Salt and pepper to taste
Put the meat, water, salt and washed pearl barley into a large saucepan.
Bring to a boil very slowly and skim. Dice the vegetables and wash and
shred the cabbage and add to the pan. Bring the soup back to a boil again
Scotch barley broth Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper. Slowly
bring to the boiling point and skim. Add peas, barley and onions and
simmer gently for 2 hours.
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the celery and carrots into
approximately 2.5cm/1" chunks.
2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl
Noodles in broth Cook udon according to package. Drain and rinse under cold water. Heat
chicken broth. Add chicken, carrot, green onions, celery and bok choy and
season to taste with salt and pepper. Simmer 5 to 10 minutes to barely cook
vegetables. Divide noodles among 6
Basic chicken broth Stir ingredients together for an instant broth. Use in recipes
calling for chicken stock, and as a basis for chickenless noodle or
rice soup.
For a basic "chicken" gravy, use the above recipe, stirring in flour
at medium to low heat until desire
Cioppino broth Saute garlic in oil. Add Chili flake and deglaze with wine. Reduce by 1/2 then add tomatoes, clam juice and remaining ingredients. Simmer for 10 minutes. Yield 56 oz
Slow cooker vegetable broth Heat the oil in a nonstick skillet over medium-high heat. Add the onion and
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
se
Sinigang na baboy (pork in sour broth) 1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.
3. Taste for seasonin
Lord and taylor's scotch broth 1. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necess
Broth cooked pasta tossed with olives and parsley Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.
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