| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Ancho chiles |
| 3 |
tb |
Olive oil |
| 2 |
c |
Onions; coarsely chopped |
| 2 |
c |
Leeks; coarsely chopped |
| 2 |
c |
Carrots; coarsely chopped |
| 2 |
c |
Celery, leaves included; coarsely chopped |
| 1 |
c |
Parsnips; peeled and chopped |
| 2 |
c |
Waxy potatoes; chopped |
| 2 |
c |
Mushrooms; chopped |
| 1 |
tb |
Fennel seed |
| 1 |
tb |
Coriander seed |
| 2 |
ts |
Cumin seed |
| 3/4 |
c |
Fresh parsley; coarsely chopped |
| 3 |
lg |
Bay leaves |
| 3 |
tb |
Fresh sage; chopped |
| 1 |
ts |
Dried oregano |
| 2 |
ts |
Dried thyme |
| 6 |
c |
Fresh or canned tomatoes*; coarsely chopped |
| 2 |
c |
Dry red wine |
| 4 |
qt |
Water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Cover the ancho chiles with warm water. Weight down with a plate to
submerge. Let stand 1 hour to soften. In a large stockpot, heat the olive
oil. Add the onions, leeks, carrots, celery, parsnips, potatoes, and
mushrooms. Saute until they just begin to color. Drain the anchos andremove
the seeds and stems; then add them to the stockpot along with the spice
seeds, herbs, tomatoes, red wine, and water. Bring to a boil. Reduce the
heat and simmer, partially covered, for 1 hour. Season with salt and
pepper. Strain carefully, to remove all the solids. Cool. The stock can be
covered and stored in the refrigerator for up to 3 days, or frozen
indefinitely. Note: If more "heat" is desired, leave half the seeds in the
ancho chiles. The seeds of chiles contain more of the heat than the flesh.
Yield: 4 quarts
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9600
Posted to MC-Recipe Digest V1 #230
Date: Mon, 30 Sep 1996 05:11:40 -0400 (EDT)
From: Bill Spalding <billspa@icanect.net>
NOTES : *include juice or liquid
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