The Importance of good Stock What a treat it was to be invited into the kitchen with this gentleman chef and his family. In this beautifully designed altar to fine food we got to “sous” in the creation of a comfortable field-to-table dinner, centered around pheasant, shot just days before (our chef is also quite a hunter!)
Throughout the menu, the the rich, bronze colored broth from the stockpot flowed. We were reminded of how very easy it is to make a stock, and how comforting it can be to have a pot of it boiling away in the kitchen, ready to be ladeled into anything in need of an extra touch of flavor or moisture.
For dessert, we were happy to have been allowed to bring a Tarte Tatin.
Oh, comfort and joy!