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Corn Stock
1/2 cup (4 ounces) sweet butter
10 corn cobs, cut into 1-inch thick rounds
3 leeks, washed, split, and chopped (including some of the green tops)
1 white onion, cut into eighths
3 carrots, peeled and coarsely chopped
1 tablespoon saffron threads
1 gallon water
3 tablespoons whole black peppercorns
4 jalapeno chiles
3 tablespoons tomato paste
3 bay leaves
4 sprigs thyme
In a 6-quart stockpot over medium-high, melt the butter. Add the
corn cob pieces, leeks, onion, carrots and saffron and sweat until
softened and onion is translucent but not at all browned, 8 to 10
minutes. Add the water and the remaining ingredients, increase the
heat to high, and bring to a boil. Decrease the heat to low and
simmer for 1 1/2 hours, periodically skimming off any fat and
impurities that rise to the surface. Pour the stock mixture through
a fine mesh strainer. Discard the vegetables and herbs and use the
stock as needed.
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Stock 04