feat: add Jean Pierre's Vegetable Stock. Fixes #520.

cook/ingredients/Jean Pierre's Vegetable Stock.cook

@@ -0,0 +1,12 @@
+>> source: https://chefjeanpierre.com/recipes/how-to-make-vegetable-stock/
+>> serves: 4 to 6 quarts
+
+Make sure all the vegetables are VERY clean. Place @carrots{2%lbs}, @onion{2%lbs}, @celery{1%stock}, white and light green parts of @leeks{2}, @tomatoes{1%28-oz can}, @parsley{10%sprigs}, @bay leaves{3}, @whole peppercorns{14}, @thyme{3%sprigs}, and @garlic{12%cloves} in non-reacting (NO ALUMINUM) stock pot. Cover the vegetables with cold water only cover them.
+
+Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about ~{90%minutes}. Turn of the heat and let infuse for ~{30%minutes}.
+
+Strain the vegetables in a #strainer{} and re-add the strained liquid to the pot.
+
+Simmer the broth until it is reduced by 1/3.
+
+Strain very carefully through a #fine sieve{}, discarding all the solids.

docs/ingredients/jean-pierre's-vegetable-stock.md

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+---
+comments: true
+tags:
+  - ingredient
+---
+# :stew: Jean Pierre's Vegetable Stock
+
+![Jean Pierre's Vegetable Stock](../assets/images/jean-pierre's-vegetable-stock.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 to 6 quarts | 2.00 hours |
+
+## :salt: Ingredients
+
+- :carrot: 2 lbs carrots
+- :onion: 2 lbs onion
+- :leafy_green: 1 stock celery
+- :leafy_green: 2 leeks
+- :tomato: 1 28-oz can tomatoes
+- :herb: 10 sprigs parsley
+- :fallen_leaf: 3 bay leaves
+- :salt: 14 whole peppercorns
+- :herb: 3 sprigs thyme
+- :garlic: 12 cloves garlic
+
+## :cooking: Cookware
+
+- 1 strainer
+- 1 fine sieve
+
+## :pencil: Instructions
+
+### Step 1
+
+Make sure all the vegetables are VERY clean. Place carrots, onion, celery, white and light green parts of leeks,
+tomatoes, parsley, bay leaves, whole peppercorns, thyme, and garlic in non-reacting (NO ALUMINUM) stock pot. Cover the
+vegetables with cold water only cover them.
+
+### Step 2
+
+Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat
+and let infuse for 30 minutes.
+
+### Step 3
+
+Strain the vegetables in a strainer and re-add the strained liquid to the pot.
+
+### Step 4
+
+Simmer the broth until it is reduced by 1/3.
+
+### Step 5
+
+Strain very carefully through a fine sieve, discarding all the solids.
+
+## :link: Source
+
+- <https://chefjeanpierre.com/recipes/how-to-make-vegetable-stock/>

mkdocs.yml

@@ -439,6 +439,7 @@ nav:
       - Herbes de Provence: ingredients/herbes-de-provence.md
       - Honey Whipped Cream: ingredients/honey-whipped-cream.md
       - Ice Cream Cones: ingredients/ice-cream-cones.md
+      - Jean Pierre's Vegetable Stock: ingredients/jean-pierre's-vegetable-stock.md
       - Lemon Curd: ingredients/lemon-curd.md
       - Mirepoix: ingredients/mirepoix.md
       - Miso Nori Paste: ingredients/miso-nori-paste.md