The Ancestral Table: Traditional Recipes for a Paleo Lifestyle Read Online Free PDF Page B

pepper, tomato paste, and/or wine. In the United States, the word stock can imply that it was simmered with only bones and vegetables. Most home chefs use the two terms interchangeably. I tend to season my stock into broth so that I can enjoy a plain cup of broth when I feel like it. In general, I prefer to use a combination of two-thirds bones to one-third meats, or bones with generous portions of meat attached.
    BEEF, BISON, VEAL, AND LAMB STOCK/BROTH
    2-3 LBS. SOUP BONES COMBINED WITH MEATY BONES (OXTAILS, SHANKS, KNUCKLE BONES, ETC.)
    1 LARGE ONION, SKIN INTACT, QUARTERED
    3-4 LARGE CARROTS, TOPS INTACT, CUT IN HALF LENGTHWISE
    3-4 STALKS CELERY, WITH LEAVES, CUT IN HALF LENGTHWISE
    1 TBSP. BLACK PEPPERCORNS
    6 CLOVES GARLIC
    3 SPRIGS FRESH DILL
    3 SPRIGS FRESH PARSLEY
    2 TBSP. TOMATO PASTE
    SALT AND BLACK PEPPER TO TASTE
    1. Place the bones on a rimmed baking sheet, then place in the oven and broil until well browned, about 20 minutes. Add to a large stockpot, fill the pot with enough cold water to cover the bones by 1", then boil on high heat for 10 minutes. Drain and rinse the bones in cold water, then clean the pot; return the bones to the pot and add the remaining ingredients. Fill with enough water to cover everything by 1". Bring to a boil, cover, and reduce the heat to low; simmer for at least 2 hours or up to 12 hours, adding water as it evaporates. Alternatively, you can simmer the bones in a slow cooker.
    2. Strain and discard the solids, and add salt and pepper to taste. Pour the broth into a fat separator, then distribute into jars. Allow to cool, then refrigerate for up to 2 weeks or freeze for up to 6 months.
    For Pork (or Ham) Stock/Broth: Use pigs’ feet, hocks, or neck bones. Pork is naturally saltier than beef, so be sure to taste it before seasoning. Leftover ham bones are excellent sources of stock and do not require roasting ahead of time.
    For Poultry Stock/Broth: Use feet, necks, and backs, which don’t need to be roasted ahead of time. Substitute 1/2 cup white wine for the tomato paste. Carcasses from whole roasted chickens, ducks, or turkeys can also be used to make stock.
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    FISH STOCK/BROTH
    1 TBSP. BUTTER
    1 LARGE CARROT, COARSELY CHOPPED
    1 LARGE ONION, COARSELY CHOPPED
    1 STALK CELERY, COARSELY CHOPPED
    10 BLACK PEPPERCORNS
    1 CUP WHITE WINE
    1-2 LBS. FISH HEADS, BONES, AND TAILS, GILLS AND INTESTINES REMOVED (WHITE, NON-OILY FISH SUCH AS HALIBUT, COD, SOLE, ROCKFISH, OR SNAPPER PREFERRED)
    5 SPRIGS FRESH PARSLEY
    2 BAY LEAVES
    1. Melt the butter in a large stockpot on medium heat. Add the carrot, onion, celery, and peppercorns and sauté until softened, 5 minutes. Add the white wine and bring to a simmer, then add the remaining ingredients and 2-3 quarts water. Once simmering, reduce the heat to low and gently simmer for 2 hours without stirring. Skim off any foam that accumulates.
    2. Strain into jars using a colander and 2 layers of cheesecloth, discarding the solids. Keep in the fridge for up to a week or in the freezer for up to a month.
    For Shellfish Stock/Broth: Use crab, lobster, shrimp, and crawfish shells. Shrimp and crawfish heads can also be included.



Gravy Basics
    Mastering gravies and pan sauces is an essential way to enhance a dish’s flavor and provide moisture. They are also an excellent way to make sure that pan drippings and braising liquids don’t go to waste. The term pan sauce is generally reserved for sauces made by deglazing a pan after browning or pan-frying that are usually thin in texture. In the United States, however, gravy is a general term that can include thickened sauces made from braising liquid or broth, as well as pan sauces.
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    ROUX-BASED GRAVY
    A roux is a mixture of flour and fat used to thicken gravies and soups. A roux made of wheat flour is extremely forgiving; many chefs make the roux separately and stir it into the liquid to thicken it. Rice and coconut flours are less forgiving and unpredictable, so it is better to make your