Food for Thought: Broth jokes – we've got a bouillon of 'em | KNKX

Food for Thought: Broth jokes – we've got a bouillon of 'em

Dec 5, 2018

In this episode, Nancy Leson explains the difference between broth and stock. I share some of my stock (or is it broth?) tips, and brag to her that — two weeks after the event — DeGroot and I finally managed to use up all the Thanksgiving leftovers.

All the turkey, all the spuds and stuffing (stuffing waffles — try 'em!).  I made a broth (or was it stock) from the carcass and used that for several pots of soup.

TRIGGER ALERT!  Listeners of taste and intelligence may be disturbed by the broth "jokes" in the latter portion of the above audio.

Nancy had no problem. "College students. It was gone in two days." Though she regrets not saving the turkey carcass, she did save the shells of the 19 crabs they caught over that weekend. Her only problem now is what to do with the shellfish stock she'll make from it.

Nancy's husband Mac's birthday comes on Dec. 25.  On that day, it's been their tradition for him to concoct his Christmas gumbo, using saved shellfish stock. But this year he's thinking maybe paella.  Either way, here's the recipe Nance will use to make seafood stock out of all those crab shells.

                                 NANCY’S SHELLFISH STOCK (adapted from “Essential Pepin”)

1. When you have two large (gallon) zip-top bags filled with fresh (or frozen) shellfish shells (crab/lobster/shrimp), crack the shells, in the bag, using a rolling pin or heavy skillet.

2. Layer the broken shells on a sheet pan or in a large roasting pan and bake in a 350-degree oven until they’re brittle and beginning to brown; this should take an hour or so.

3. Melt a tablespoon of butter in a large soup pot (I use a 7 quart Dutch oven, but a good-sized pasta-pot will do) and add a diced onion. When the onion begins to brown, add the shells to the soup pot, then deglaze the sheet pan (or roasting pan) with a cup or two of water, using a spatula to loosen any caramelization on the bottom of the pan.  Add that water to the soup pot along with the following:

1 (14.5 ounce) can of diced tomatoes

1 cup dry white wine

1 teaspoon dried thyme (or a tablespoon fresh, coarsely chopped)

2 teaspoons sweet paprika

3 bay leaves, crumbled

4 garlic cloves, crushed and unpeeled

1 teaspoon salt; 4 quarts water

4. Bring to a boil, then reduce the heat and cook, at a simmer, for 1 ½ hours.

5. Strain through a fine strainer, pressing down with a spoon to get all the goodness out. Cool the stock and freeze in small containers.

"The most remarkable thing about mother is that for 30 years she served the family nothing but leftovers.  The original meal has never been found." — Calvin Trillin