Court Bouillon is a classical broth used for poaching fish, sea food or vegetables. It usually contains onions, cloves, mirepoix and a bouquet garni. White wine, lemon juice, and vinegar are commonly added.

Simple vegetable stock recipe.

Basic recipe for chicken stock.

There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed. If you will be using your veal stock as a rich braising liquid, such as braised beef short ribs, I would recommend roasting your bones first. For more information on white veal stock, please see the recipe notes below.

Fish stock, (or fumet), is a great way to start any number of fish-based soups or sauces. Its subtle yet complex flavor will add great depth to risotto, fish Veloute, or a simple broth sensually bathing a homemade seafood sausage.

A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight and the yield was given in cups to make scaling easier.

This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.

The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.

This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.

This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.