Toasted Garlic-Beef Stock

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Ingredients

Makes about 2½ quarts

4pounds beef bones, ½ bunch celery, coarsely chopped, 1 medium onion, coarsely chopped, 4 medium
carrots, scrubbed, coarsely chopped, 1 tablespoon tomato paste, ½ cup olive oil, 1 head of garlic, cloves
thinly sliced, 1 bunch herb stems (such as parsley, cilantro, and/or thyme), 4 bay leaves, ½ teaspoon
black peppercorns, ½ teaspoon coriander seeds

Preparation

Step 1- Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes.
Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and
vegetables and roast 5 minutes more; let cool.

Step 2-Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally,
until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set aside
garlic. Set aside oil for Ditalini Risotto and other uses.

Step 3- Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay
leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat. Reduce
heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about
3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.

Step 4- Do Ahead: Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Roasted Poultry Stock

Ingredients

Makes about 12 cups, Turkey neck, back (if you spatchcocked your bird), and giblets, 5 pounds turkey or
chicken wings, 2 medium onions, quartered, 4 large carrots, peeled, cut into 1” pieces, 4 celery stalks,
cut into 1” pieces, 1 head garlic, halved crosswise, 3 tablespoons vegetable oil, Kosher salt and freshly
ground black pepper, 4 sprigs thyme, 2 bay leaves, 2 teaspoons black peppercorns

Preparation

Step 1-Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed
baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until
vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.

Step 2-Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup
water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook
until stock is deep golden brown and reduced to about 12 cups, about 1½ hours. Strain into containers.
Let cool; cover and chill.

Step 3- DO AHEAD: Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.
Basic Medium Béchamel Sauce With Variations

Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. This recipe includes
several variations, including Mornay, mustard sauce, herb sauce, and more. This is a medium sauce. For a thin
sauce, use 1 tablespoon of butter and 1 tablespoon of flour. For a thick sauce, use 3 tablespoons of butter and 3
tablespoons of flour.

Ingredients

2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 cup milk, heated, Salt, to taste, Ground white
pepper, to taste, Freshly ground nutmeg, optional

Steps to Make It

Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook,
stirring constantly, for 2 minutes.

Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.

Simmer, stirring frequently, over very low heat for 5 minutes.

Season with salt and pepper to taste and add a little nutmeg, if desired.

Recipe Variations
Mornay Sauce: Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season
with a little mustard or Worcestershire sauce to taste.

Velouté Sauce: Substitute chicken, beef, fish, or vegetable broth for the milk.

Herb Sauce: Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a
minute or two longer to get more flavor from the herbs.

Cream Sauce: Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice
to the milk when heating; remove onion slice before adding milk to flour and butter mixture.

Mustard Sauce: Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and
chicken.
Satay Peanut Sauce

Satay sauce is a slightly spicy peanut sauce. While it's popularly associated with Thai cuisine, it's enjoyed
throughout Southeast Asia and has Indonesian roots. It's best known as the sauce for satay, a tasty
appetizer of marinated meat (often chicken, pork, or beef) grilled on a skewer.

Ingredients

1 cup unsalted fresh dry roasted peanuts, 1/3 cup water, 1 to 2 cloves garlic, minced, 1/2 teaspoon dark
soy sauce, 2 teaspoons sesame oil, 2 tablespoons brown sugar, 1 to 2 tablespoons fish sauce (or 1 1/2 to
2 1/2 tablespoons soy sauce), 1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice), 1/2 teaspoon
cayenne pepper (or 1 teaspoon Thai chile sauce), more or less to taste, 1/3 cup coconut milk

Steps to Make It

Gather the ingredients. Ingredients for satay peanut sauce Place all ingredients in a blender or food
processor. Peanuts in food processor Blend or process until the sauce is smooth. If you prefer a runnier
peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed. Peanut sauce
Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite
recipe. Enjoy. Finished bowl of satay peanut sauce

Tips

Finding the balance in this sauce is key. To adjust the flavor, blend in one of the recipe's ingredients until
it's to your liking:. Add more fish sauce or soy sauce if not salty enough. Make it spicier with more
cayenne. When it's too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little
more sugar. To make it vegetarian, use soy sauce instead of fish sauce. This sauce tends to thicken as it
sits; add a little water or coconut milk to thin it out as needed.
Seafood Cream Soup

INGREDIENTS

2 tbsp butter, 1 tbsp sliced ginger, 1/4 cup chopped onions, 1 tbsp chopped garlic, 2 pcs alimasag,
quartered, 50g shrimps, shells removed, 1/4 kg squid, sliced into rings, 1 small carrot, diced, 1 sachet 8g
MAGGI MAGIC SARAP®, 2 cups water, 1 small green bell pepper sliced, into rings, 1/4 cup chopped
kinchay, 1 pack NESTLÉ® ALL PURPOSE CREAM 250ml

STEPS

STEP 1- In a sauce pan, heat butter, sauté ginger, onions and garlic until limp and fragrant. Add alimasag
and cook for 5 minutes or until alimasag turns orange in color.

STEP 2- Stir in shrimps and squid. Continue cooking for another 2 minutes. Add carrots then season with
MAGGI MAGIC SARAP.

STEP 3- Pour in water. Bring to a boil. Add bell peppers and kinchay. Simmer over low heat.

STEP 4

Pour in NESTLÉ ALL PURPOSE CREAM and remove from heat. Serve hot
Baked Potato Soup

INGREDIENTS

500g potatoes, 2 slices of bacon, chopped, ½ cup onions, minced, 4 stalks spring onions, minced, white and green
parts separated, 1L water, ½ pack NESTLÉ® ALL PURPOSE CREAM 250ml, ¼ cup cheddar cheese, grated, 1 tsp
paprika, no measurement Salt and pepper to taste

Curve

STEPS

STEP 1- Puncture the potatoes with a fork. Bake in a 180 degrees C pre-heated oven. Cook until tender or for about
45 minutes. Allow to cool before removing skin and slicing into cubes. Set aside.

STEP 2- In a separate pot, fry bacon until crispy. Remove bacon and set aside for topping later.

STEP 3- In the same pot with bacon oil, sauté onions and white part of the spring onions. Add in potatoes.

STEP 4- Pour in water and cover. Simmer for 15 minutes. Add NESTLÉ ALL PURPOSE CREAM, cheese and paprika.
Season with salt and pepper to taste.

STEP 5- Garnish with fried bacon on top before serving. Serve hot.