A GOOD VEGGIE STOCK!

Start at the beginning….

                  It’s been said that the beginning is a very good place to start.  That being said, when you think of tasty soups, stews or sauces, chances are at they found their delicious beginnings in a well-executed stock.  Yes….I said stock! That clear, thin liquid, flavored with soluble substances extracted from meat poultry, fish and yes, even from VEGETABLES! A vegetable stock can take vegetarian foods to a new level with the backing of simple ingredients like carrots, celery and onions. A good stock can add depth and flavor that does not compare to just adding seasoning. 

               You may think that you don’t have enough time to make a good stock, and depending on your schedule you may be right. Even I cheat at times and pick up a box of fancy vegetable stock from the grocery aisle just to give me some added flavor. However, the additives and salt that are added to store bought stock can be controlled by making your stock at home. It literally takes 45 minutes (max…not even an entire episode of Desperate Housewives) to simmer your stock, and it can be made with some of the vegetable trimmings that you utilize every day in the preparation of your meals.

             Now do not misunderstand me. You can use trimmings of items left over from what you are using. For example, if you are using an onion and you do not use the entire thing you can add it to your stock bag (I use a Ziploc bag I keep in my refrigerator with trimmings from sweet peppers, carrots etc.). This is the best time for me to let you know that your stock is NOT GARBAGE! Repeat. YOUR STOCK IS NOT A GARBAGE! The trimmings should be clean and pieces of vegetables that you would actually eat! Remember your stock, or any dish you create is only as good as its ingredients.  Additionally, your stock is not a SOUP. This means that you should not add salt and other altering seasonings if you can help it. The reason behind it is this: you can use your stock in many areas of cooking. By keeping it neutral, you can build on that flavor by adding seasonings DEPENDING on what you are cooking, not the other way around (cooking depending on what your stock tastes like)

        Here is a basic recipe for a vegetarian stock that you can make at home.

                                                               

                                                                  Vegetable Stock

1.25      gal       Water

3/4         fl oz     Olive Oil

8          oz        Onion chopped

4          oz        Carrots             chopped

4          oz        Celery chopped

1          each     Dried bay leaf

1/2       tsp        Dried thyme    

1/2       tsp        Peppercorns    

3          each     Parsley stems  

1          each     Whole cloves

½            oz        Garlic

2             oz         Mushrooms (optional)

4            oz          Leeks (optional)

1.      I like to rough chop all ingredients keeping them around the same size.

2.      Add olive oil to a stock pot or a pot big enough to hold all the ingredients (I use a pasta pot!)

3.      Sweat the vegetables on high heat, turning them constantly (cooking them in oil without browning them)

4.      Add the water to the vegetables.

5.      Add the bay leaf, thyme, whole clove, peppercorns and parsley stems. You can add these into cheesecloth, or you can just throw them in the pot, since the entire stock is strained before you store it.

6.      When it comes to a boil, bring the stock to a simmer and allow it to simmer for 30 to 45 minutes.

7.      (OPTIONAL)During this time make a simple water bath in your sink. Plug your sink and fill with cold water. Add a good amount of ice to it as well. Next place the container that you are going to use to hold your stock into the ice bath and place the colander/strainer lined with cheesecloth over it. The water bath allows your stock to cool much quicker and easier while practicing good sanitation and food safety.

8.      When your stock is finished, (take a whiff of the lovely aromas) strain the stock into container using your cheesecloth lined strainer/colander.

9.      Some of the ways I store them are to make ice cubes and place in a Ziploc bag which I keep in the freezer. It’s convenient when you need it.

10.  I keep some in my refrigerator for use during the week in a plastic covered container.

Tips.

 Avoid adding spinach, brussel sprouts, cauliflower and artichokes to your stock. These have very strong flavors and can overpower your stock. A great stock should be clear and flavorful with little color.