2. Add the wine and stir, scraping up any brown glaze in the pan, until most of the liquid has evaporated. Transfer to an 8-quart stock pot. Add the romaine, tomatoes, nutmeg and enough water to cover the solids by 3 to 4 inches. Bring to a gentle bubble, partially cover, and simmer slowly for about 90 minutes.
3. Strain the broth into a large bowl, pressing down on the solids to extract as much flavor as possible. Cool and chill. Skim off any solidified oil from broth's surface. Refrigerate or freeze.
Copyright 1999, Lynne Rossetto Kasper
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.