We have been to several 5-Star restaurants in Boise – Richard’s, Chandler’s, Cottonwood Grill, Andrae’s (when it was open) and Bern’s Steak House in Tampa, FL – and the dinner that Chef and Winemaker Storm Hodge and Sous Chef Megan Hartman prepared for us, and 50+ others, last night at the winery, gives any of these restaurants a very serious challenge. This dinner was every bit a 5-Star dinner. It was amazingly delicious. Kudo’s to the Chefs, their kitchen staff and the wait staff! I sincerely urge any of you who are in the area, to visit the Bistro on a Friday, Saturday or Sunday Brunch and have superb meal. (Here is more info at Parma Ridge Winery – Snake River AVA Happenings) Look at what they prepared and we enjoyed! (Left-Click any of the photos to see them enlarged.)
This has been a question that I get quite often. It’s time to post a response. From Emma Christensen at thekitchn.com our answer seems to be quite clear. And non-complicated.
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes.
But is this actually the case? It turns out there is a slight but significant difference between stock and broth.
The Primary Difference Between Stock & Broth
Often stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. But there is technically a difference between the two.
Broth: Technically speaking, broth is any liquid that has had meat cooked in it. Of course, now broth really is a catch-all for any flavored cooking liquid, including broths made by simmering fish, vegetables, or even legumes.
Stock: Stock, however, always involves bones, simmered for a long time to extract their gelatin and flavor. The thick, often-gelatinous nature of stocks is only possible when bones are present. Roasting the bones makes for a richer, more deeply colored stock, but it’s not essential to the process.
Seasoning Makes a Difference
There are other differences as well; chief among them is seasoning. Stock is a liquid that is left unseasoned for cooking with. But broth is usually seasoned and can be drunk or eaten on its own.
For the most part, a stock should be an unseasoned liquid. Broths, on the other hand, get some seasoning. We add salt; some other spices, like black pepper; and perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious and drinkable on its own.
So, a more technical definition for broth would actually be “seasoned stock.” Now that the salt and other seasonings are added in, broth is tasty and satisfying.
It might seem like stock will always end up salted and seasoned once it’s used, and therefore saying there’s a difference between the two is really just splitting hairs, but the point of stock is that you have control over how it gets salted and seasoned from dish to dish. Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you’ll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. The point is that stock is a blank slate, while an already seasoned broth is not.
(Image credit: Emma Christensen)
A New Way of Doing It
Culinary schools and passed-down kitchen wisdom say that broth is made from meat and stock is made from bones. Meat gives flavor, which is why it is necessary in a broth that can be eaten alone. Bones, cartilage, and skin have collagen, which when heated, turns into gelatin that gives a stock body and a thicker, richer texture in the mouth.
However, whether you’re making a meat-based stock or broth, it’s always best to include as much raw material as possible. While you can skew the proportions in either direction, depending on what scraps you have or what flavor and body you’re going for, having both will ensure that your stock or broth is flavorful yet has body and isn’t thin. And if your liquid is cloudy, don’t sweat it — flavor is the important thing here.
Are Store-bought Stock and Broth the Same?
All of this said, this difference between stock and broth is fairly confined to the restaurant and professional culinary world. In our home kitchens, the terms are generally interchangeable.
I also see “stock” and “broth” both used to describe the same product in the grocery store, sometimes salted and sometimes not. Personally, if I’m not making my own, I prefer to buy brands with the least amount of sodium (salt) since that gives me the most control with my own seasoning.
What do you think? In your everyday cooking, is this a technical difference, or do stocks and broths both have a place in your cooking?
The Bobby Burns Supper Night is coming up on the anniversary of his birthday on January 25. He was born on January 25, 1759. The supper night is celebration of his poetry and songs.
“Robert Burns was born on 25 January 1759 in the village of Alloway, two miles south of Ayr. His parents, Willian Burnes[s] and Agnes Broun, were tenant farmers but they ensured their son received a relatively good education and he began to read avidly. The works of Alexander Pope, Henry Mackenzie and Laurence Sterne fired Burns’s poetic impulse and relationships with the opposite sex provided his inspiration. Handsome Nell, for Nellie Kilpatrick, was his first song. [robertburns.org]”
According to Wikipedia,
Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names and epithets, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a light Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these writings his political or civil commentary is often at its bluntest.[robertburns.org]
He died July 25, 1796 at the age of 37. So why is he so famous?
“The Ploughman poet. Poems Chiefly in the Scottish Dialect – The Kilmarnock Edition. The main reason Burns is so popular today is because of the themes and language of everyday life that he used. His poems were humorous and he used small subjects to express big ideas. [robertburns.org]
So, you say, what prose or poetry did he write that I might know? Try Auld Lang Syne But the poetry that I like best is,
O my Luve’s like a red, red rose,
That’s newly sprung in June:
O my Luve’s like the melodie,
That’s sweetly play’d in tune.
As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a’ the seas gang dry.
Till a’ the seas gang dry, my dear,
And the rocks melt wi’ the sun;
And I will luve thee still, my dear,
While the sands o’ life shall run.
And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho’ ’twere ten thousand mile!”
You can find a list and links to his works at Robert Burns Works.
OK. But what about the party? The dinner or supper?
“The annual celebratory tribute to the life, works and spirit of the great Scottish poet, Robert Burns (1759-1796). Celebrated on, or about, the Bard’s birthday, January 25th, Burns Suppers range from stentoriously formal gatherings of esthetes and scholars to uproariously informal rave-ups of drunkards and louts. Most Burns Suppers fall in the middle of this range, and adhere, more or less, to some sort of time honoured form which includes the eating of a traditional Scottish meal, the drinking of Scotch whisky, and the recitation of works by, about, and in the spirit of the Bard.
Every Burns Supper has its own special form and flavour, though there are probably more similarities than differences among these gastro-literary affairs. Individual tastes and talents will determine the character of your Burns Supper. Some celebrants may contribute the composition of original songs or poems; some may excel at giving toasts or reciting verse; while others may be captivating storytellers. A particular group of celebrants will, over time, develop a unique group character which will distinguish their Burns Supper celebration from every other.” [robertburns.org]
Let’s start here –
There’s nane that’s blest of human kind,
But the cheerful and the gay, man,
Fal, la, la, &c.
Here’s a bottle and an honest friend!
What wad ye wish for mair, man?
Wha kens, before his life may end,
What his share may be o’ care, man?
Then catch the moments as they fly,
And use them as ye ought, man:
Believe me, happiness is shy,
And comes not aye when sought, man.
from Burns Night: My Supper With Rabbie
Is there that o’re his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scronful’ view
On sic a dinner? [robertburns.org]
Here is one recipe for the traditional supper.
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper
1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt and pepper to taste.
3. Roll out pastry and cut into 4″-5″ circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.
For the rest of the Bobby Burns Supper Menu, including Cullen Skink (haddock), Bridies (recipe above), The (Bagless) Haggis and Neeps and Tatties (turnips and potatoes), follow this like – Burns Supper Recipes [robertburns.org].
Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.
And then, Saturday morning, after coming home from the Boise Farmers Market at 10th and Grove, we were watching Chef Rick Baylis on PBS and he made what looked like a fantastic Huevos con Salsa de Mango y Aquacate. I thought that I could duplicate that. I did. Here it is and all from scratch!
So there you have it. Eating our way through our anniversary weekend. And it’s only Saturday!
A good evening. Thanks to the JUMP Staff (Jack’s Urban Meeting Place – named for Jack Simplot) for their assistance in having a wheel chair available for Robin and handicap parking available for the car. Security was extremely helpful as was the Staff. Here is a link to their site: JUMP Boise.
I believe that this was the first time that Wild Root Cafe and Market was at the JUMP. They are located at 276 N 8th Street, Boise, ID 83702, Call. (208) 856-8956 Their hours are: 8:00 AM – 3:00 PM – Monday – Wednesday; 8:00 AM – 8:00 PM – Thursday-Saturday; Brunch served until 3:00 PM on Saturday; Closed Sunday. Kitchen closes 15 minutes prior to closing. Here is what was on the program tonight.
All in all, a good night. The food was good, although Robin and I both thought a little salty. We really watch our salt intake and use very little at home. The room tended to be a little noisy and could use some sound baffles – tapestry on walls, etc. Wild Root Cafe uses as many local products as possible. Not much grows around here in the winter – especially this winter.
Das Alpenhaus Deli in Boise was a treat. Robin and I both had a Reuben, German Potato Salad and some Split Pea and Ham Soup (It’s 23 degrees outside!) The sauerkraut on the Reuben was superb – liked the Allspice. And both of us rated the deli 4-Stars out of 5-Stars. You can find more on the Reuben Sandwich at the following posts on this blog: History of the Reuben Sandwich, The Reuben Sandwich Challenge and Rachel Sandwiches for Lunch (Yes, there is a difference between a Rachel and Reuben sandwich!)
They are located at 1340 S Vista Ave, Boise, ID. They are open Monday-Friday: 10.00 a.m. to 6.00 p.m. and Saturday: 10.00 a.m. to 4.00 p.m. Seating is limited, but their take-out service is good. They do not, however, “… *not* take reservations or phone-in orders.”
Their menu changes weekly and the menu can be found on their website, listed above. For this week, here is a Weekly Menu Sample.
“Das Alpenhaus Deli is a luncheonette. This means that we serve a single daily hot special for lunch, served until it’s gone. If we have either run out, or you aren’t a fan of that day’s special then we also have daily soups and make custom sandwiches. It is a rotating menu and every week will differ from the previous week’s menu so be sure to check this page for the current menu. You can also find the menu on our facebook page, where it will be posted every weekend. Guten Appetit!
Das Alpenhaus Delikatessen is the Treasure Valley’s one and only German deli and market! From Beer and Wine to Europe’s finest assortment of chocolates, we pride ourselves in having the widest variety of German, Austrian and Swiss products that Boise has to offer. Our rotating lunch incorporates some of the area’s most popular dishes. Ranging from Käsespätzle to Wiener Schnitzel, there is sure to be something to satisfy your hunger.
Owners Jamie Webster and Greg Hanson opened the doors to Das Alpenhaus Delikatessen in October of 2016 and fulfilled their life-long dream of bringing a piece of the beloved Alps to the Boise area. Having been raised in a German family, the germanic culture has played a tremendous role in Jamie’s life. His love for the area was solidified when he spent an extended period of time living Thüringen, where he mastered the German language and gained an abiding love for the culture.
Many years later, Jamie and Greg are happy to share their love of Germany, Austria, and Switzerland with you. Whether you grew up in beautiful Germany, Austria or Switzerland *or* are simply looking for some great chocolate, it is their hope that Das Alpenhaus Delikatessen will have you feeling right at home. [Their Website]
Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.
Porcini Rubbed Ribeye and Eggs
Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick
Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish
Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil and stir well to form a thick paste that is the consistency of wet sand.
Rub the paste all over the steaks, coating them evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Remove to a plate and allow to come to room temperature.
Preheat a grill or grill pan over medium-high heat. Place the steaks on the grill, cover and cook, turning every 6 to 8 minutes for 10-15 minutes for medium-rare, the internal temperature with a meat thermometer should be 125ºF. Transfer to a carving board and let rest for 15 minutes. After the meat has rested, thinly slice against the grain.
Directions – For the Eggs and Bruschetta:
In a large nonstick pan, add a couple tablespoons of olive oil and place over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Serve with the steak.
Reduce the grill to medium heat and place the bread on top. Allow to cook until toasted and lightly grilled on both sides, about 1 minute per side. Remove and rub with a clove of garlic, drizzle with olive oil and sprinkle with sea salt. Serve with the steak and eggs.
Tip: Use your favorite herb rub if you can’t find dried porcini or porcini powder or grind your own dried porcinis.
I do not generally add articles to this blog that concerns a winery – there are specific blogs for that, i.e. AVA Happenings in Idaho or Treasure Valley Wine Society or the Treasure Valley Food and Wine Blog. But this was a special visit to the Parma Ridge Winery and Restaurant. A 5-Star winery and restaurant, and well worth this post. And it won’t break the bank. You will have an outstanding meal, whether it is a Friday night Happy Hour visit, a Saturday evening dinner or a Sunday Brunch. And the kids are welcome also! The weather was foggy and slightly wet. The roads were wet, but not icy, until you drove on the “back” roads.
Here is what we had. Go to the winery. Eat there. And say “Hi” to Stephanie, that’s her artwork and to Chef Storm, who comes up with the fantastic epicurean treats. You won’t be sorry you went. Some of these treats are new to the menu. The servings are very adequate and border on being large. Four of us shared the following dishes. We also had some awesome wines to go with the brunch.
And as we were leaving, I told Chef Storm that tomorrow night (Monday) I am making a 5 Hour Roasted Duck.
I will probably also serve a 5 Hour Duck Sauce to go with it.
Chef Storm said he has never had a 5 hour roasted duck. And he asked me to
post photos – I will – and save him some. That may be more difficult as there are 4 of us eating it. I may have to make him one. That’ll be fun! Hmmmm!
I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.
- Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
- Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce.
- Demi-glace (English: “half glaze”) is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half.
Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as “beef demi-glace” (demi-glace au boeuf) or “chicken demi-glace” (demi-glace au poulet). The term “demi-glace” by itself implies that it is made with the traditional veal stock.
- Espagnole sauce: The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today water is generally used instead. Tomato paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced.
- Auguste Escoffier King of Chefs 1846-1935.
Auguste Escoffier, “The Chef of Kings and The King of Chefs,” was born in the Riviera town of Villeneuve-Loubet, France, on October 28, 1846. His career in cookery began at the age of 12 when he entered into apprenticeship in his uncle’s restaurant, in Nice…a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier’s technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois (“king of chefs and chef of kings”—though this had also been previously said of Carême), Escoffier was France’s preeminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
- And finally, a really great source book for every kitchen is the The Sauce Bible: Guide to the Saucier’s Craft by David Paul Larousse
Anyone with any ideas of getting veal bones to make veal stock in the Boise area, please let me know. Just remember, I have meds to get next month. Cheers!