A goulish shopping list in hand today, I’m off for Findlay Market. Fish heads and skeletons, chicken necks and backs. Glorious.
Great ingredients = great stock, and the most intensely flavored stock is the product of the essential parts of the fish or chicken. So shrimp shells go in the freezer as I peel and use them. Any fish or crustacean I bone is saved for the future pot of stock. Then, periodically, I ask the fishmonger/chicken purveyor to save bones for me to round the stock out. Near-zero cost; great value.
Speaking of great ingredients, Melissa Clark of the New York Times posted a video on how to make ricotta cheese at home. I have an idea for a simple, vegetable-focused meal using a dough I made previously and froze for just such a weekend occasion. So, I’ll be on the lookout at market for vegetables that will complement the homemade ricotta.
Let’s see how the trip develops.