Brad’s Big Stock

I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Medium Onions, halved
  • 1 Cup Sliced Mushrooms
  • 2 Medium Carrots, chopped
  • 3 Celery Stalks, chopped
  • 10 lbs Mixed Bones, I used chicken, you can use whatever you have
  • 1 Parsley Bunch
  • Additional Herbs, like thyme, rosemary, whatever you want
  • 2 Garlic Heads
  • 6 Bay Leaves
  • 1 TBSP Whole Peppercorns
  • 1 Cup White Wine
  • 4 Gallons Filtered Water
  • Salt

Let’s Get Cooking

In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.

Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.

Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.

Turn down the heat to LOW, allowing it to gently simmer.

Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.

Strain the stock and taste, salt now if the stock needs it.

Store in the fridge or put in the freezer to use later.

Make something decision with this stock!

Made with Love,

Hannah

Charred Tomato Toast

It’s the simplest ingredients that go the longest ways. I mean roasted garlic is good on a flip-flop. So with these 4 simple ingredients you are about to make a meal that will have your taste buds so damn happy. I got this recipe from Brad on It’s Alive by Bon Appetit. It should be noted that I love him very much but at the same time I need Bon Appetit to pay their POC employee’s fairly. This recipe uses homemade sourdough, but you don’t have to be like me and make sourdough solely for this recipe. Feel free to use a demi-baguette or whatever kind of bread your heart desires.

Ingredients

  • Sourdough Bread/Demi-Baguette, sliced
  • Ricotta Cheese
  • Olive oil
  • Cherry Tomatoes
  • Garlic Cloves
  • Salt + Pepper

Let’s Get Cooking

Bring out a large sauce pan and add in about 1-2 TBSP olive oil. Add in 6-8 cherry tomatoes [depending on how many people you are cooking for, use about 6 for one serving] and whole cloves of garlic, with the husks on, about 2-4.

Saute the tomatoes and garlic until the tomatoes begin to burst open and slightly char and the garlic has softened. Remove from heat, placing the garlic in the bowl first and tomatoes on top, top off with salt + a little olive oil.

Add in about 2 TSP more of olive oil into the same pan and place the sliced bread into the pan, allow to toast on both sides.

While the bread is toasting, place ricotta cheese in a bowl. Take the garlic from the tomatoes and remove the husks. Smash the garlic with a knife and rough chop them. Once chopped add to the ricotta. Add in olive oil + salt + pepper and mix well.

Once the bread is toasted to your preference, top off with the ricotta cheese, tomatoes, and any juices that is left off in the tomato bowl.

***CHEF KISS AND ENJOY***

Always Hungry,

Hannah