Court Bouillon

Court bouillon roughly translates to "crap, I need stock but don't have any, what is a poor schmuck like me supposed to do?" Or it might be "quick stock." I've heard it both ways.

No matter how you translate it, it's perfect for those times when you need a flavorful stock but don't have any. Chances are you have most of the basic ingredients though. And even if you don't, you can substitute other flavorful vegetables in their place.

Court bouillon (adapted from Thomas Keller's recipe in Ad Hoc)

Makes 1.5 qts

1 large onion, sliced in 1/4-inch-thick
1 carrot, washed or peeled, cut into 1/4-inch-thick rounds
3 sprigs thyme
3 whole peppercorns. Tellicherry is great, but use whatever you've got
1 garlic clove, peeled
1 quart water
1/2 cup dry white wine
1/4 cup white wine vinegar

Add all ingredients to a large saucepan and bring to a boil. Simmer for about 20 minutes, or while you prep the ingredients of whatever dish you're making that requires stock. Strain the liquid and discard the vegetables.

5 Ways To Make Vegetables Not Suck

Most people hate vegetables. [Even fewer people can spell vegetables.]

But science and our waistlines tell us that they're healthy.

Why do they taste like grunt? [They don't, but I'm trying to empathize with you underlings.] Mostly because people rely on the two worst ways to eat vegetables: Steaming and Salad...ing [it's a thing].

Why do they steam and salad? Because they don't know how to cook them. But that's okay!

Enter...Me. [that doesn't sound right...]

I'm going to give you 5 ways to make veggies not suck and still keep them healthy. [I'm basically a wizard.] You're welcome in advance.

Here we go!

5 Ways To Make Veggies Edible [besides a salad]:

1. Roast 'em. 

Toss veggies with olive oil and salt and throw them into a 450˚F oven until they're brown. Some will only take 10-15 minutes (green beans, asparagus) while some will take 30-40 [broccoli, onions, potatoes, root vegetables]. 
LAZY TIP: Put veggies on a foil-covered sheet pan, drizzle with olive oil and salt, and lazily move them around. No tossing. No need to wash a bowl.

2. Oil & Salt 'em

Many vegetables can be eaten raw and, with a bit of good olive oil and sea salt, are quite tasty. Try this with radishes, snap peas, baby carrots.

3. Sauté 'em

This is best with leafy greens. Heat a nonstick pan over medium-high, add a few small glugs of olive oil, throw a few handfulls of leafy greens, sprinkle with a little salt and then DO NOT TOUCH THEM. Don't mix them around. Brown them. Brown = flavor. Flip them when they smell browned [trust your nose]. 

4. Grill 'em

I don't grill often [because I live 44 floors above Manhattan like a cosmopolitan demigod] but when I do, I grill vegetables. Rub a little oil and salt on some baby bok choy or a quartered heart of romaine [I'm not even joking] and throw that sucker straight on the grill, medium heat works well here. You want it slightly charred and browned, but not completely burnt [unless that's your thing?]. 

Whatever you do...

5. DO NOT OVERCOOK 'EM

Soggy vegetables suck. Leave them with a little snap! No matter your cooking method, preserving some of their natural crispness will make them much more enjoyable to eat.