2. Place mixture in a large stockpot. Add water, beef base and Gravy Master. Bring the stock to a medium simmer and cook for 6 to 8 hours over very low heat, covered. 3. Strain the stock, return the broth to the heat and bring it back to a simmer. You should have one gallon of the strained stock. 4. In a separate container, dissolve the cornstarch in the red wine. Whisk this slurry into the stock, bring the broth back to a simmer and cook for an additional thirty minutes. Refrigerate or freeze and use as needed.
NORTH
of the North End.
World Class Italian Cuisine 59 Penhallow Street, Portsmouth, NH 603.436.4000 www.RistoranteMassimo.com
Makes one gallon Really, is there a difference between brown eggs and white eggs? Only the shell color; there is no difference in flavor or nutrition between white eggs and brown eggs. Here in New England, years ago we had a commercial that featured the jingle “Brown eggs are local eggs, and local eggs are fresh,” and that has been frozen into our collective consciousness ever since. But New England’s love for brown eggs goes back further than that, due to our seafaring history. Sailors brought chickens back from China to provide food for the return voyage on trade routes. The Chinese preferred brown eggs, as brown was the color of life and virility and white the color of death. These Chinese chickens were very hardy and survived our tough winters. These chickens, renamed Rhode Island Reds and New Hampshire Reds, are the basis for our chicken and egg stock. Even though white eggs are exactly the same as brown eggs, and usually are a bit cheaper in grocery stores, with the New Englanders’ love of tradition, we will always favor brown eggs. Unless they are there for egg dyeing, white eggs in your fridge look . . . well, somehow wrong.
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Oops! We apologize for the following error: We're sorry to have mixed up Carol Travers Lummus' name in our last issue, and apologize to Carol and our readers. Her wonderful intaglio prints can be found at her website, www.carollummus.com Be sure to bring any questions or concerns to our attention!
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Date: 4/21/11 Job #: MAS-11030 Vers: Ï Ï
immediate consumption Whether you live near the seacoast or are just passing through, make South Street & Vine your stop for some of the world’s finest cheeses and wines. Ready to eat and drink tonight! Our wines have a healthful & natural place at your table. We can suggest successful & appetizing pairings with food. Wine tastings are available by appointment. • We can special order almost any wine. • •
Our cheeses are some of the world’s most delicious! Let us help you plan a cheese course or complement a favorite recipe. • We provide party platters, specialty assortments & gift baskets. •
603-430-2984 • 359 Marcy St, Portsmouth, NH • www.southstreetandvine.com NORTHEASTFLAVOR.COM
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