parmesan broth

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if you’re anything like me, you probably have a bag of parmesan rinds in your freezer that you’ve been saving for something special. as a culture of foodie freaks, we’ve been taught never to throw the rinds away! and yes, you can use them to flavor a soup or toss them in your red sauce for some extra zip, but parmesan broth is a much better way to use these beauties. it’s simple to make and you can use it so many different ways. in this post, i’m using it in its purest form and simply serving it over some blanched baby vegetables, but let your imagination take over and think of all the ways a parmesan infused broth might make your dishes better. you can use it as the liquid in risotto or a base for soup. you can even cook your favorite pasta in it! after you see how easy it is to make, those parmesan rinds will never look the same to you again.

parmesan broth (makes about 4 cups)

2 tablespoons olive oil

1 onion, rough chopped

10 cloves of garlic, peeled

1 bunch thyme

1 bay leaf

4 parsley sprigs

1 teaspoon black peppercorns

1 cup dry white wine

1 pound Parmesan rinds

2 quarts water

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Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is slightly brown, about 5 minutes. Add wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes. Add Parmesan rinds and water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours. Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead) and check for seasoning, adding a little salt if necessary.

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i blanched my baby vegetables in salted water for just a few minutes each, starting with the white turnips and ending with the golden beets. this is a wonderful alternative to a salad on chilly nights and you can’t beat the visual punch! as summer rolls in, you can use whatever vegetables are coming up in your garden, like little cherry tomatoes cut in half or zucchini delicately cubed. say hello to your new favorite culinary trick.

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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
This entry was posted in appetizers, cheese, Recipes, soups and tagged , , , . Bookmark the permalink.

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