Greetings
Last week got away from me, I was half way through a post but never got back to it. This week I write as therapy; we lost a dear friend yesterday. It was very sudden; she wrecked her car. As we start the new week, the second of a new year, it really brings home how short life is. This post is dedicated to her; she never lost faith that I'd quit being a picky eater, and slowly I'm getting there.
Veggie Stock
Today I'm making a new batch of stock, partially because I need more and partially as therapy. A lot of work and time and effort go into stock (so far I've only done vegetable stock, but I plan on making chicken stock soon) and it's very much worth it.
There are a lot of recipes and a lot of disagreement on what to put in stock. Some argue mellow flavors, so as not to overwhelm the soups. Others argue it's a great way to use those trimmings we were just going to throw away. Still others argue for only fresh, brand new ingredients. In my opinion, it really depends on what you're going for. Trimmings will do a cheaper stock, but it might not be as tasty as a stock made from ingredients purchased specifically for it. As for flavor, I really think a good stock will accentuate a soup, as long as they don't conflict flavors. The only way to know for sure what will work best is trial and error, and you'll find the one that works for you.
As a good example of variances in preference, I prefer rutabaga and leeks in my stock, where my mom prefers fennel. Neither of us is a fan of the other's stock, yet they both taste amazing when we cook with them. It's all about personal preference.
Stock is the basis for so many staples, not just for soup. You can add it to the crock pot when you make a roast; you can make gravy; you can add it to stir fry instead of water; you can poach meat; and the possibilities are endless.
What I do know is when you take the time to make stock, it makes all the difference; I still use canned/carton/bullion stock, but it's just not the same. As hokey as it sounds, that homemade stock adds more love to your food; as therapy it works well too.
Today's stock is posted below. I never make it the same way twice, but it's a good place to start.
Enjoy the stock. May you enjoy it too Gil, wherever you are. We miss you.
Eat Happy, and rest in peace.
Recipe:
Gil's Stock
- Mushrooms (4-5 large white)
- Shallots (4-5)
- Garlic (4 cloves)
- Leeks (3)
- Bell Peppers (1 red, 1 yellow)
- Celery (6 stalks)
- Baby Carrots (handful)
- Rutabaga (1)
- Ginger (1 small piece)
- Paprika
- Peppercorns (1 tablespoon, approximately)
- Soy sauce
- Rosemary (1 fresh sprig)
- Thyme (3 fresh sprigs)
- Bay leaves (3-4 little ones, 2-3 large ones)
~Wash and roughly chop all veggies; put in an 8 quart stock pot
~Fill pot with water
~Top with paprika (to taste), peppercorns, sprinkle soy sauce (maybe 1/8 of the cup), and stir to incorporate.
~Bring to a boil; turn temp down to simmer and simmer for about an hour
~Let it cool; strain the stock and store. It will keep in the fridge for maybe 5 days, and up to 3 months in the freezer. If you have any old ice cube trays, you can freeze the stocks in phases. Let them freeze overnight, put the cubes in a ziplock back and freeze another batch. It works great. Label the bag with what kind of stock and when you made it.
