After finally settling into a new kitchen, it’s time to get cooking. To kick things off we’ll start nice and easy and then work into a few more interesting ideas later down the line (some VERY interesting ideas indeed).
This week features a basic vegetable stock recipe, a necessary ingredient to fortify your dishes. With the continuing ferocity of vegetarian/vegan trends this stock is marvelous for upping the flavor factor. Try cooking quinoa, couscous, pasta, rice, or any other grains or legume in this stock. Or why not braise with it. Or fortify sauces with it. At any moment you find yourself adding water, think about possibly using stock instead.
So stock up on some stock!
“Quick and easy vegetable stock for any cooking occasion.”
Prep Time: 15 minutes Total Time: 2 hours Serving Size: 4 quarts
3 pounds whole yellow onions
1.5 pounds whole celery
1.5 pounds whole carrots
1 whole leak
1 halved head garlic
8 bay leaves
1 tablespoon black peppercorns
1 tablespoon coriander
1 tablespoon dried thyme
1 tablespoon parsley
1 tablespoon dried rosemary
6 quarts water
Rinse all vegetables.
Rough chop yellow onions, celery, and carrots being sure to include the peels. Add to a large 8 quart stock pot.
Separate the leak leaves and stalk. Thoroughly wash the leak leaves to remove any dirt. Rough chop the leak stalk and add to the stock pot along with the whole leak leaves.
Add the remaining ingredients and fill the pot with cold water.
Set the pot on high heat until it comes to a simmer. Reduce the heat to low and allow to simmer for 1 hour.
Strain the liquid into storing containers and refrigerate or freeze for future use. Discard or compost the vegetables.
*Freeze your stock for later use!
*Concentrate your stock by reducing it down to 1 cup. Then just add water when you're ready to use it.