What do beef stew, Yankee pot roast and chicken pie all have in common? Each one starts with a great stock. Comfort foods are experiencing resurgence on menus today and, as with all American classics, traditional New England favorites are even better when they’re upgraded with subtle twists and premium ingredients, such as high-quality meats, fresh vegetables and herbs… and top-of-the-line Custom Culinary^® Savory Roasted® bases.

Even beef stew, one of the simplest and most beloved of New England-style foods, can become a signature item when it’s made with slowly braised short ribs, parsnips, heirloom potatoes, a bit of wine or microbrewed beer, and Gold Label Savory Roasted® Beef Base. A chicken pot pie, crafted from poached organic chicken, fresh carrots, thyme leaf, cream, handmade crust, and Gold Label Savory Roasted® Chicken Base, would be elevated into the culinary stratosphere.

Custom Culinary^® Savory Roasted® bases add authenticity and tremendous depth of flavor to stews, soups and braised dishes. Roasting deepens the intensity of flavor and aroma through the caramelization of natural sugars, while the quality of the ingredients ensures the best possible finished product.

Think about how any of the following New England-style menu items would be enhanced by using Savory Roasted™ bases, instead of water or standard chicken or beef stock.

Butternut Squash Bisque – Roasted butternut or other winter squash, pureed with chicken or vegetable stock and nutmeg, finished with cream

Vermont Cheddar Beer Soup – Aged cheddar, onions, carrots, ale or lager, and chicken stock, seasoned with dry mustard and paprika

Split Pea Soup – Smoky ham, bay leaf and thyme, and a touch of garlic and sherry, all simmered in chicken stock

Shaker Chicken Stew – Rich chicken broth with poached chicken, carrots and other vegetables, topped with scallion- and parsley-flecked dumplings

Chicken or Turkey with Bread Stuffing – Roast chicken or turkey, served with cubed toasted bread, onions, celery, chestnuts, ground pork or sausage (optional), eggs, poultry seasoning and chicken stock

Roast Beef Hash – Cubed or ground roast beef with caramelized onions and potatoes, thickened and moistened with a light, roux-based beef or chicken stock, fried until crispy and served with poached eggs

Sauerbraten – Boneless beef, slowly braised in a thick gravy made from beef stock, tomato paste, mirepoix and crushed gingersnaps

Shepherd’s Pie – Ground lamb or beef, cooked with onions, rosemary and beef stock, topped with creamy mashed potatoes and baked

Click here for more information about Custom Culinary® Savory Roasted® bases.