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!)
This tremendouly talented cook follows one main principle in the kitchen: no recipes. He is self-taught and has a wonderful culinary sense.
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. 
Our host shared with us his top tip for making a rich, flavorful stock: roasted vegetables. So, the day before our dinner he roasted carrots, onions and celery in the oven until lightly caramelized. Into a large stockpot the vegetables were placed along with some pheasant legs, bay leaves, parsley (and we’re guessing some garlic, and maybe other herbs).
Cold water was added to cover by a few inches. Then the pot bubbled away, allowing the flavor from the meat and vegetables to release and create a rich, flavorful stock.
The broth flavored our risotto with roasted vegetables and mushrooms.
It was also blended with creme fraiche and fresh chopped tarragon to make a creamy sauce.
For our main course, the aforementioned pheasant was grilled on the fabulous Tuscan Grill which is a cozy highlight of this well-thought-out kitchen.
It was all quite splendid with the house wine.
For dessert, we were happy to have been allowed to bring a Tarte Tatin.
Oh, comfort and joy!
