**Embark on a Culinary Journey with Herb Broth: A Symphony of Flavors for Every Occasion**
In the realm of cooking, few things are as versatile and comforting as a flavorful broth. Herb broth, in particular, stands out as a culinary gem, offering a symphony of aromas and tastes that can elevate any dish. From the earthy notes of thyme to the refreshing brightness of parsley, each herb lends its unique essence to create a broth that is both nourishing and deeply satisfying. And with our comprehensive collection of herb broth recipes, you can easily craft this culinary treasure at home, unlocking a world of culinary possibilities.
Our herb broth recipes cater to every taste and dietary preference. Whether you're a vegetarian seeking a rich, flavorful broth for your soups and stews or a meat lover looking to enhance your dishes with a savory boost, we have you covered. Discover our classic herb broth recipe, a timeless blend of aromatic herbs that forms the foundation for countless culinary creations. For a more vibrant, citrusy twist, try our lemon herb broth, featuring a refreshing burst of lemon and a medley of herbs that will brighten up any dish. And for those seeking a spicy kick, our spicy herb broth infuses a fiery heat with a harmonious blend of herbs, adding depth and complexity to your favorite recipes.
With our herb broth recipes, you'll have the power to transform ordinary meals into extraordinary culinary experiences. Elevate your soups, stews, and casseroles with a rich, flavorful broth that brings out the best in every ingredient. Use it as a poaching liquid for fish and poultry, infusing them with delicate herb flavors. Or simply sip it on its own as a soothing, restorative beverage that nourishes both body and soul. The possibilities are endless, and the rewards are delicious.
VEGETABLE AND HERB BROTH
An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods.
Provided by januarybride
Categories Stocks
Time 1h45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, leeks, celery, carrots, mushrooms, garlic, thyme, parsley, bay leaf, peppercorns and salt in a large pot.
- Bring to a simmer over medium-high heat. Reduce heat to low and simmer, uncovered, for 1.5 hours.
- Strain broth through a fine sieve, pressing down on the solids to extract liquid and flavor.
HERB BROTH
Make and share this Herb Broth recipe from Food.com.
Provided by Outta Here
Categories Stocks
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 14
Steps:
- Place all ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 10 to 15 minutes.
- Strain before using.
HERB AND GARLIC BROTH-AIGO BOUIDO
This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.
Provided by Sharon123
Categories Stocks
Time 1h
Yield 4-6 cups
Number Of Ingredients 11
Steps:
- Separate the garlic cloves by pressing down on the heads. Remove most of the papery skins, then smash the cloves with the flat side of a knife to open them up.
- Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for about 1 mintue.
- Add the garlic, remaining ingredients, and 2 quarts water. Bring to a boil. Lower the heat and simmer, partially covered, until the garlic cloves are soft, about 45 minutes. Strain. Press the garlic throught the strainer with the back of a spoon into the broth or press it into a dish and use for another purpose. The broth can also be frozen in ice cube trays(or 1 cup containers) and added to vegetables or soups, etc. for extra flavor.
- To make this as a soup, place one to two slices of toasted bread in each bowl and ladle the broth over. Sprinkle with parsley and serve.
APPLE CABBAGE RAVIOLI IN A SAVORY HERB BACON BROTH
These are so good and just reminds me of Fall. Rather than the typical ravioli with a red sauce, these are served in a savory chicken broth of thyme, garlic and bacon. I use pasta for the ravioli vs. wonton wrappers - to me, it just works best. I am able to get ravioli sheets right at one of my local markets, Whole Foods also carries them and of course any Italian market usually will carry them; or just make your own ravioli dough, it isn't hard. Serve this in a bowl with pumpernickel bread to soak up the broth and a crisp salad for a great dinner. These can easily be made ahead and frozen.
Provided by SarasotaCook
Categories Pork
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Apple Cabbage Filling -- In a large saute pan, add the butter and bring to medium high heat. Add the onion and saute until lightly brown, just 3-4 minutes. Then add in the cabbage, water, salt and pepper; cover and simmer 10 minutes, stirring often. If needed, you can add a bit more water if it dries out. Finally, add in the apple and continue cooking (covered) for another 6-8 minutes until the apple is tender. Remove from the heat and let cool. Finally, add in the ricotta cheese and mix well until everything is combined.
- Ravioli -- Now, I use ravioli sheets which make this easy; and I made mine in triangles, but you can make squares if you prefer. Personally, I first cut mine in squares and lay all the squares out to make a little assembly line, this just works best for me. Then I add 1 heaping teaspoon of the filling in the center, brush the edge with egg white, and then fold over to make a triangle. I use a fork to seal the edges. Make sure to seal them well. You can also just use your fingers to seal the edge too if you prefer.
- I like to lay mine out on a baking sheet lined with parchment paper and then very lightly dust with flour; cover with plastic wrap and refrigerate for 1-2 hours before cooking. I just think they cook better after then have been chilled. You can also freeze them and use at a later date which works great.
- Broth -- Start your broth as it will take a bit longer than the ravioli. In a medium sauce pan, add the bacon and saute on medium heat until golden brown, then remove to a plate lined with a paper towel to let it drain. In the same sauce pan, pour out the drippings and wipe clean. Add in the garlic, broth and thyme, and bring to a boil. Reduce and let simmer 5 minutes. Then mix the cornstarch with the water to make a slurry and stir into the broth. Bring back up to a light boil until the sauce thickens. Remove from the heat and add the bacon in and stir to combine.
- Ravioli -- As the broth is simmering, bring a large pot of water to a light boil (medium heat) and add the ravioli. They don't take too long, about 5-8 minutes. The ravioli will begin to float when they are done.
- Serve -- I prefer to serve these in a large bowl so you can have the broth. Add 4-5 ravioli per dish and pour over the broth and top with grated swiss if you like. The swiss really is a nice accent to the dish. ENJOY!
Tips:
- Prep your ingredients: Before you start cooking, make sure to wash and chop all of your vegetables and herbs. This will save you time and make the cooking process go more smoothly.
- Choose fresh, flavorful herbs: The type of herbs you use will make a big difference in the flavor of your broth. Use fresh, aromatic herbs whenever possible. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount called for in the recipe.
- Don't overcrowd the pot: When you add your vegetables and herbs to the pot, don't overcrowd it. If the pot is too full, the vegetables won't cook evenly and the broth will be weaker.
- Simmer, don't boil: Bring the broth to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors of the vegetables and herbs to infuse into the broth.
- Season to taste: Once the broth is finished simmering, season it to taste with salt and pepper. You may also want to add a splash of lemon juice or white wine for a little extra flavor.
Conclusion:
Herb broth is a versatile and flavorful cooking ingredient that can be used in a variety of dishes. It's a great way to add flavor and nutrition to soups, stews, sauces, and gravies. With just a few simple ingredients and a little time, you can make your own delicious herb broth at home. Experiment with different combinations of herbs to create a broth that suits your taste. Whether you're looking for a light and refreshing broth or a rich and flavorful broth, there's a recipe out there for you. So next time you're cooking, reach for a pot of herb broth and add some extra flavor to your meal.
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