Some of you may know me from my other column at the Examiner.com where I review art, or from my blog Chez Namaste Nancy where I write on a number of topics that interest me. I am now retired and can be a full time artist and writer but it was not always so. Before I retired at the age of 60 plus, I had worked for many years for a local Medical/ University complex, one that is notorious for low salaries for the rank and file worker.
But at some time in my checkered career, I read the book "Your Money or Your life." That was a game changer and by using the principles in that book, I managed to save a considerable portion of my salary and stay out of debt. One of the ways that I managed to do this was by squeezing every food dime until it whimpered for mercy. But because I never stopped being an artist, my food had to satisfy my taste buds as well as be kind to the budget. I also wanted to be healthy and not eat food that was cheap but ultimately unsatisfying.
I am also grateful for the fact that I live in San Francisco, the epicenter of so many food movements and that I can walk out my door (not shovel through the snow), ramble to the Civic Center and have my pick of seasonal produce, twelve months of the year. I shop locally and think globally and every so often, I break down and buy a pint of Hagen Daaz coffee ice cream.
But enough of the theory! Did you know that before there was a Julia, before Rachel, Paula and even Emeril, there was Henri Paul Pellaprat. Born in 1869, he was one of the most famous chiefs in France, teaching at Le Cordon Bleu for forty years and writing his master work, L'Art Cullinaire Moderne. Eventually translated into five languages, it's one of the standards for basic, honest and frugal French cooking. I think that he was the one who taught me to cook well. What I learned is that the best way to eat is to eat simply, not simply eat and that food prepared with care and by hand is the most satisfying.
Now, I don't mean that I studied with Monsieur Pallaprat; I'm not quite that old! But one of the mainstays of my kitchen is an ancient Signet paperback (circa 1968), which shows definite signs of use. One of the first things that I ever made was his stock and since stock is the foundation of a frugal kitchen, I'm giving his recipe - with some of my changes. He called it "Plain White Stock" but we know it by it's English name - Chicken Stock. He used veal but as that's become expensive meat, I've eliminated it from the list of ingredients.
4 pounds chicken backs, necks and wings. This is where I also use all the odds and ends of poultry bones and vegetable scraps that I have been saving in the freezer. Don't use potato peels, moldy or obviously spoiled vegetable bits as they will only impart a nasty taste. Stay away from things like broccoli, Brussels sprouts or any of the cabbage family as they will also overwhelm the flavor of the broth.
I also add in ground chicken for extra flavor - again, it's inexpensive and has multiple uses.
2-3 carrots, peeled and cleaned
3 onions
4 ribs celery (I use the outer stalks which are often too woody and fibrous to munch on raw but are perfect for stock)
Mixed herbs - tarragon, sage, oregano,
I also use the outer leaves of bunches of spinach and lettuce leaves and parsley stems. Again, they are often too mangled and tough to eat raw but are perfect for the stockpot.
6 quarts of cold water.
Bring ingredients to a boil and turn the heat down so that the mixture simmers. Skim off any scum that rises to the top.
Simmer for at least two - four hours. You don't want the pot to boil but have a gentle simmering motion and keep on replacing the water as it evaporates.
Strain the brooth and let it cool overnight, Refrigerate it and then, skim fat that's come to the surface. You now have an all purpose stock that can be used in various ways.
More on Henri: http://www.ibiblio.org/expo/restaurant/history.html
If you have any frugal tips, e-mail them to me at namastenancy@hotmail.com and I will publish them and give you complete credit.
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