After a series of repeat episodes, "What’s Cooking Hawaii?" is back with new installments. Chef-host Grant Sato returns with another "Culinary Boot Camp" that focuses on making a basic stock from scratch. Sato uses his stock to make a French onion soup.
The show, which is taped at Kapiolani Community College, profiles various isle chefs and culinary students demonstrating a variety of dishes, as well as Sato providing instruction on basic recipes and kitchen techniques.
BASIC STOCK
» 1 gallon (16 cups) water
» 8 pounds bones (blanched for white stock, roasted for brown stock)
» 1 cup large-dice onion
» 1/4 cup large-dice celery
» 1/4 cup large-dice carrot
» 3 parsley stems
» 3 black peppercorns
» 1 bay leaf
» 1 sprig thyme
In large pot, place all items and quickly bring to a boil, then reduce to a simmer for these lengths of time: fish, up to 45 minutes; chicken, up to six hours; beef and pork, six to eight hours, or up to 24 hours.
When finished, strain liquid, cool and store cold. Makes 1 quart (4 cups).
BASIC FRENCH ONION SOUP
» 2 tablespoons vegetable oil
» 2 medium onions, julienned
» 1/4 cup brandy or sherry
» 12 cups beef stock
» 1 bay leaf
» Salt, to taste
In medium pot, heat oil on high. When oil smokes lightly, add onions and caramelize, stirring occasionally.
When onions are halfway browned, add brandy or sherry and allow alcohol to burn off.
Add stock and bay leaf; simmer until liquid reduces by two-thirds.
Season with salt, remove bay leaf and serve hot. Garnish with cheese croutons if desired. Serves 4.
Nutritional information unavailable.
"What’s Cooking Hawaii?" airs on KFVE at 7 p.m. Wednesdays and repeats 5:30 p.m. Saturdays.
