CHEF MARS' PICKLING PRIMER

**A RECIPE FOR: VEGETABLE STOCK**
QUANT.	UNIT	INGREDIENT	PREPARATION
Also know as "Le Fond Legumes", or when reduced "Fumet de Legumes". Generally reserved for vegetarian soups, preparations and sometimes found in fish recipes. Makes a good poaching liquid for many other items also. You can prepare a vegetable "demi glaze" by using vegetable stock in place of water and adding red wine, tomato paste and some kind of wholesome thickening agent such as arrowroot or cornstarch Due to the shift in eating patterns, this is a stock all professional kitchens should have at all times. Using it will allow a chef a much wider repertoire to select from when designing vegetarian into the menu or concept of an establishment. Use it as a clear broth, just as it is, to begin a meal. By changing the combinations of the vegetables, herbs and aromatics you can dramatically alter the stock's flavor so be sure you know your final use of the stock when preparing it. The recipe I am presenting is one that is all-purpose . Using a good white wine will always have a very positive impact on the final outcome of this stock.
4	quarts	cold water	Prepare, clean and wash the onions, leeks, shallots, carrots and celery Cut a head of garlic in half, reserve half for other use. Chop the tomatoes into large chunks, keep all the flesh, seeds and juice together. Coarsely chop the vegetables that your prepared above. Make a bouquet garni by placing the parsley, thyme, bay leaf, cloves and white peppercorns in a piece of cheesecloth, then tie with a piece of kitchen twine. Heat the olive oil and gently saute the onions, leeks and shallots. When they are wilted and have taken on a golden color add all the other ingredients except the bouquet garni and slowly bring to a simmer. Skim the surface for any scum or fat and then add the bouquet garni Simmer gently uncovered for 1 hour, continuing to be vigilant for rising surface scum and grease. When the stock is reduced and the flavor is well developed, strain it carefully through a coarse sieve and then a fine one (chinois) or through cheesecloth. Once passed you can reduce the stock separately to your desired consistency and taste or....... Add salt to taste if desired and ........ Cool correctly, identify, label and date, cover and refrigerate.
2	each	large white onions
2	each	leeks, white and light green only
8	each	shallots
1/2	head	garlic
2	ozs	olive oil
4	each	carrots
5	each	celery stalks
8	each	fresh tomatoes
1/2	bunch	parsley
6	each	bay leaf
1/2	bunch	fresh thyme
1/2	oz	white peppercorns
4	each	whole cloves
-	to taste	salt
NOTE: Yield is 1 gallon.

TIPS:
==========
Know your final use:
And finally, remember the fundamental rule of preparation/mise-en-place: "You must always keep in mind the final use for the preparation (a stock in this case)".
This will effect how you cook it and what you put into it. For example, a brown stock being prepared for a consomme or aspic will be made differently than one being readied for use in an Espagnole.

All-purpose:
Other vegetables that can be successfully used are mushrooms of all kinds, green beans, cabbage, fennel, peas, turnips, parsnips, scallions, celeraic. Starchy type of vegetables like potatoes, squashes, yams, beans will yield a very good flavorful stock but tend to cloud them up.

A good white wine:
Reduce an equal amount of water to the quantitiy of wine you are adding