This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Saffron Tomato Broth
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- #49583
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pint onion, large dice
1 pint carrot, large dice
1 pint celery, large dice
1 pint fennel bulb, chopped
4 fluid ounces olive oil
12 cloves garlic
1 1/2 pound shrimp shells
1 1/2 pound lobster shells
1 1/2 pound crab shells
1 cup tomato puree
12 Roma tomatoes, halved
3 pints white wine
2 1/2 gallons water
8 fluid ounces Pernod
6 sprigs fresh thyme
6 sprigs fresh oregano
6 bay leaves
1 tablespoon saffron threads
directions
Saute the onion, carrot, celery and fennel in the oil until caramelized. Add the garlic and continue to saute for 1 minute.
Add the shrimp, lobster and crab shells and cook for 2 minutes. Add the tomato puree and tomatoes and cook for 10 minutes.
Add the wine, water, Pernod, thyme, oregano and bay leaves and simmer for 1 to 1 1/2 hours.
Strain the stock, return to the pot, add the saffron and reduce by one-quarter.
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nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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