YumSugar

Make Your Own Vegetable Stock

partysugar — Mon, 12 Oct 2009 04:00:02 -0700

While many soup recipes incorporate vegetarian-friendly ingredients like vegetables, cream, or cheese, the majority call for chicken broth, making them inedible to someone who doesn't consume meat. This problem is easily remedied with one simple component: vegetable stock. Made from vegetables that are roasted and then simmered in water, veggie stock is flavorful and rich.

While you could purchase a boxed variation from the grocery store, it's far more rewarding to make your own batch. Along with mushrooms, carrots, shallots, garlic, and red peppers, this recipe uses a cup of canned tomatoes, which provide depth, a mild sweetness, and an earthy color. If you have some time to experiment with homemade vegetable stock, get the recipe and read more.

Vegetable Stock
From Gourmet

This recipe would also be an excellent base to gravy.

Ingredients

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Directions

Preheat oven to 425°F.
Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water.
Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.

Makes about 2 quarts.

Print recipe with images | without images

View 6 Photos ›

Fast & Easy Dinner: Steamed Mussels in Tomato Broth

partysugar — Wed, 26 Aug 2009 06:50:36 -0700

If you think mussels are a fancy and complicated dish only to be enjoyed at French-style bistro restaurants, this recipe will have you thinking again. Mussels are actually incredibly simple and quick to make. All you have to do is simmer them in a fragrant liquid - here it's a combination of garlic, ripe tomatoes, and white wine - until the shells pop open. Serve with a mixed green salad and chunks of crusty bread for mopping all the savory, briny juices. To experiment with this rewarding meal, which comes together in minutes, get the recipe and read more.

Steamed Mussels in Tomato Broth
From Eating Well

Ingredients

3 pounds mussels
1 teaspoon extra-virgin olive oil
 4 cloves garlic, finely chopped 
6 ripe plum tomatoes, cored and coarsely chopped 
1 cup dry white wine  
2 teaspoons chopped fresh parsley

Directions

To clean mussels, scrub them with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the “beard” from each one. Set aside.
Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes.
Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.
Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open. Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Serves 4.

Print recipe with images | without images

Simple Tip: Save Shrimp Shells to Make Stock

partysugar — Mon, 18 May 2009 10:15:35 -0700

While I love to buy deveined and shelled shrimp from my fishmonger, it's more affordable to buy the shrimp with the shell still intact. Thus, I normally remove the shells myself. Then to get more bang for my buck, I use them to make fish stock.

It's very simple: Instead of discarding the carcasses, toss in a large pot with water, herbs, and aromatic vegetables. Simmer for 30-40 minutes, skimming off the foam when necessary. Drain and pour the stock into containers for storing. The next time you want to make clam chowder or lobster bisque, you won't need to purchase fish stock! Do you save the shells of seafood to make stock?

Do You Make Your Own Stock?

partysugar — Wed, 07 Jan 2009 10:15:37 -0800

Fast & Easy Dinner: Fragrant Fish Soup

partysugar — Tue, 14 Oct 2008 06:45:01 -0700

This interesting recipe combines four elements to make a healthy and balanced meal. Lemony rice, poached fish, steaming broth, and fresh vegetables are layered in deep soup bowls.

If your grocery store doesn't have tilapia, substitute another budget-friendly firm white fish. This dish is also a great way to use leftover fish fillets. Cut the fish into chunks, stir into broth, and simply cook until warmed through. Get the delicious recipe and read more.

Fragrant Fish Soup
From Eating Well

Ingredients

1 cup jasmine rice
2 cups water
Zest and juice of 1 lemon
4 cups reduced-sodium chicken broth or vegetable broth
1 pound tilapia fillets or other firm white fish (see Tip)
4 cups bite-size pieces arugula or watercress (about 1 bunch), tough stems removed
1 cup finely shredded carrots
1/4 cup very thinly sliced fresh mint
2 scallions, finely chopped

Directions

Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.
Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.
Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions.
Ladle 1 cup of the warm broth into each bowl and serve.

Serves 4

NUTRITION INFORMATION: Per serving: 239 calories; 3 g fat (1 g sat, 1 g mono); 62 mg cholesterol; 25 g carbohydrate; 29 g protein; 2 g fiber; 230 mg sodium; 572 mg potassium.

Tip: Look for US farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

Print recipe with images | without images

Fast & Easy Dinner: Vietnamese-Style Beef and Noodle Broth

partysugar — Fri, 26 Sep 2008 09:15:42 -0700

Ward off the early Fall chill with a steaming bowl of this scrumptious soup. It's perfect for a Friday night - all you have to do is drop the ingredients in a pot. Crunchy bean sprouts and fresh, fragrant basil finish off the soup. To add more heat, serve with a spicy Asian sauce. Learn how to make this dish when you read more.

Vietnamese-Style Beef and Noodle Broth
From Eating Well

Ingredients

2 teaspoons canola oil
1 pound beef flank steak, very thinly sliced against the grain
4 cups chopped bok choy (1 small head, about 1 pound)
4 cups reduced-sodium chicken broth
1 cup water
4 ounces wide rice noodles
2 teaspoons reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste

Directions

Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil.
Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more.
Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Serves 6.

NUTRITION INFORMATION: Per serving: 235 calories; 8 g fat (3 g sat, 3 g mono); 33 mg cholesterol; 19 g carbohydrate; 22 g protein; 1 g fiber; 209 mg sodium.

Nutrition bonus: Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv).

Print recipe with images | without images

Fast & Easy Dinner: Halibut in Green Tea Broth

partysugar — Wed, 10 Sep 2008 06:45:44 -0700

With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.

Served in a shallow bowl with a fragrant green tea broth - so delicious you'll be drinking every last bit - and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.

To learn the cooking process, read more.

Halibut in Green Tea Broth
From Body and Soul magazine

Ingredients

4 halibut fillets (6 ounces each)
Coarse salt and ground pepper
1 cup quinoa
2 tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1 baby bok choy (6 ounces), thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed, thinly sliced lengthwise
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal
Basil leaves for garnish

Directions

Preheat oven to 400 degrees.
Season halibut with salt and pepper.
In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side.
Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften.
Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan.
Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.
Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Serves 4.

Print recipe with images | without images

Definition: Bouillon

partysugar — Wed, 16 Jan 2008 15:27:33 -0800

Another term for the word broth. Bouillon is a broth that is made by cooking poultry, meat, fish, or vegetables in water. After cooking, the solids are discarded and the strained, leftover liquid is the bouillon. This broth serves as the base for soups and sauces.

A bouillon cube is the broth in a compressed, flavor-concentrated, dehydrated form. Cubes must be dissolved into a hot liquid before using.

Source

Thanksgiving Tip: Don't Forget the Giblets

YumSugar — Thu, 15 Nov 2007 12:43:33 -0800

Today's Thanksgiving tip is actually a really simple one. However, if you're a first time turkey chef, you'll definitely want to listen up. When you buy a whole bird - this is true for many chickens as well - there is actually a small packet inside of it. The packet is in the cavity of the bird and it contains all the giblets - heart, gizzard, liver, etc. - wrapped up in either a paper or plastic pouch. Whatever you do, make sure you remove this from the bird, especially if it's plastic. If you don't, the paper may burn, or even worse the plastic may melt. If the paper burns, you might still be able to salvage everything, however, if the plastic melts it's all over. It will have contaminated the turkey and the giblets, and your meal will be ruined. So simple tip, reach in and take the giblets out of the turkey.
If you're wondering what to do with that little packet, why don't you try making a giblet stock for your gravy? To get the recipe, read more

Giblet Broth
From Seattle Times via The Joy of Cooking

Makes 4 1/2 cups

Turkey giblets (heart, gizzards) and neck
1 tablespoon vegetable oil
1/2 cup chopped onion
1/4 cup each chopped carrots and celery
5 cups water
1 bay leaf
1/8 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon whole black peppercorns

Chop turkey neck into 2-inch pieces. Cut heart lengthwise and divide gizzards into lobes. In a large saucepan, heat 1 tablespoon vegetable oil over medium heat. Add giblets, onion, carrots and celery. Cook, stirring often, until golden, about 10 minutes.
Add water and bring to a boil; skim foam from surface. Add bay leaf, thyme, salt and peppercorns. Reduce heat and simmer about 1 hour. Strain through a fine sieve and add water to equal 4 ½ cups. Set aside for gravy. Refrigerate if not using right away.

Print recipe with images | without images

Source

Definition: Stock vs. Broth

YumSugar — Tue, 26 Dec 2006 10:31:10 -0800

Stock: A strained liquid that results from simmering meats, fish, herbs, and vegetables in water. It is usually made by browning bones, vegetables and other ingredients before they're cooked in the liquid for hours. Used as a basis for soups or sauces.

Broth: A flavorful, aromatic liquid made by simmering water or stock with meat or vegetables.

Generally speaking, stock has a heartier, richer flavor. This is mostly due to the bones used (broth is made with meat only and no bones). In most recipes the two can be interchanged with similar results. Fine chefs might tell you different, but for regular home cooking, the dish will be fine. However, note that broth may end up saltier than stock, so you may need to adjust your recipe accordingly.