Pink Parm Broth


There is nothing quite like

the steam above a saucepan. A reminder,

something is brewing.

Think: an appropriate response to the warmth, with nothing

expecting anything Other. (Occurring) naturally to things in a pot, heating.

[This is all you have to do.]

Vegetables in quarters and thirds, beneath sage leaves and sprigs of thyme. Rinds saved over time. Alcohol poofs into nothingness. Behind it, savory warmth. And then, pink. Oops.

One Year: Quick Pickled Red Onions
Two Years: Confetti Cookies
Three Years: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese
Four Years: Black Bean Salsa
Five Years: Black Bean Chili

Pink Parm Broth
Adapted from Bon Appetit

2 tablespoons olive oil
1 red onion, peeled, quartered
4 multicolored carrots, peeled and cut in thirds
1 pound Parmesan rinds
2 lemons, halved
1 bunch thyme
1 bunch sage
1 teaspoon black peppercorns
1 cup dry white wine
8 cups water

Place red onion, multicolored carrots, parm rinds, and lemons in a large saucepan. Add thyme, sage, and peppercorns. Pour wine over and bring to a simmer over medium-high heat.

Add 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours.

Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).

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