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More Than Gourmet Stock Kit - 4 Stocks
Item #: GFS301
Our Price: $20.00
 
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Description 

 

"Stock up" and save!

 

Good quality stocks are essential ingredients for your best dishes. Our most popular More Than Gourmet classical stocks in one convenient kit.  Keep these easy to use stocks on hand for use any time.


Our set includes the following four stocks: 

  • Demi-glace de Veau (Veal Stock)
  • Essence de Champignon (Mushroom Stock)
  • Glace de Poulet (Roasted Chicken Stock)
  • Glace de Viande (Reduced Brown Stock)

 

These shelf-stable stocks are handy & easy to use (refrigerate any unused portions after opening).  Each 1.5 oz package can be reconstituted to make up to 4 cups of high quality stock.  A must for every cook and home chef!

 

Gluten free.  Contains soybeans.

 

Product of the USA

 

 

 

 

Recipes

Stinging Nettle & Potato Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

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Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
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Quick & Easy Butternut Squash Soup
An easy, light, vegetarian , tasty soup. Takes hardly any time to make but tastes like you slaved away in the kitchen. A dollop of sour cream, yogurt or even pesto will add a new dimension of flavor. Adapted from a recipe of Jeffrey Waite.
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Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
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Wild Mushroom & Pumpkin Soup
This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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Wild Rice and Wild Mushroom Soup
A classic and classy, delightful soup. Fresh and dried mushrooms with wild rice...what can be more natural, healthy and delicious?
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Spring Green Salad
This is a fine quality salad with delicious, interesting, and subtle flavors. It departs from the norm and takes your taste buds into new territory! Keep everyone guessing about the sweet potato puree. It's a remarkably delicious garnish.
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Spaghetti with Mushroom Cream Sauce
The dried porcini mushrooms in combination with full-flavored fresh mushrooms make this pasta deliciously luxurious. You can be creative and add any mushrooms you like. The Marsala and beef stock enrich the sauce. Substitute a vegetable stock if you prefer a vegetarian pasta.
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Risotto with Dried Wild Mushrooms
The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Risotto with Truffle Oil
A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
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Wild Mushroom Barley Soup with Beef Short Ribs
Serve this soup piping hot with red wine, tossed greens, a loaf of bread, and some creamy, flavorful goat cheese. This is a sustaining, elegant, and slightly "exotic" meal.
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