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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.

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Make Your Own Chicken Stock

YumSugar — Mon, 02 Mar 2009 16:15:45 -0800

After making a scrumptious roast chicken, I decided to make my own chicken stock to not waste the carcass. I've purchased plenty of store-bought chicken broth and in a pinch it works perfectly. However, it doesn't compare to the homemade variation, which has a rich, strong chicken flavor and insanely delicious smell.

While the entire process is long, it requires little attention - only a quick skim and water check, periodically. This recipe makes about 16 cups of chicken stock. Since I can't imagine using it all at once, and want to have it on hand when I need it, I cooled the liquid and froze it in individual bags. To get started on your own homemade chicken stock, read more.

Homemade Chicken Stock
Alton Brown

Ingredients

4 pounds chicken carcasses, including necks and backs
1 large onion, quartered
4 carrots, peeled and cut in 1/2
4 ribs celery, cut in 1/2
1 leek, white part only, cut in 1/2 lengthwise
10 sprigs fresh thyme
10 sprigs fresh parsley with stems
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
2 gallons cold water

Directions

Place chicken, vegetables, herbs, and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water.
Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40°F. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Makes about 16 cups.

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Do You Make Your Own Stock?

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

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.

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?

YumSugar Gift Guide: Splendid Stocking Stuffers

YumSugar — Mon, 08 Dec 2008 14:00:41 -0800

Does Santa have some foodie stockings to fill this year? If so, wow family and friends with any number of delightful, inexpensive tchotchkes.

These miracle berry fruit tablets will guarantee a fun Christmas dinner. She'll love Zinfandel chocolate sauce: It's pure indulgence. And if he enjoys coffee and tea, a mini frother is portable and functional all year round.

Want more gift ideas? Browse the selection below or check out all the gift guides on HolidaySugar.

Crate and Barrel Flatware Stockings: Love It or Hate It?

YumSugar — Sat, 20 Dec 2008 04:00:52 -0800

Napkins not festive enough for you? Then tuck your holiday silverware into one of these Crate and Barrel Felt Flatware Stockings ($12.95). Cute, or too close to socks for comfort?

Yum Gift Guide: Stocking Stuffers

YumSugar — Thu, 21 Dec 2006 07:48:11 -0800

Coasters - Cute coasters do more than just protect the furniture. They help set the mood and let the party thrower show off a bit of their own personality. You’ll find some great designs here.

Zyliss Garlic Press - Every aspiring chef could use a garlic press in their kitchen. After years of hard to clean garlic presses that pinch my fingers, I finally stumbled across this one by Zyliss. It comes with a piece to clean out the holes and the edges are wide enough to guarantee a pinch free press every time. Buy it here for $13.99.

Three more, so read more

Kitschy Toothpicks - These fun and inexpensive toothpicks will make a great addition to any party. Find these flamingos and more here.

Mundial Kitchen Shears - A quality pair of all-purpose scissors is a must in the kitchen. This one is dishwasher safe (though hand washing is recommended to keep the blades sharp), made from stainless steel and even comes apart for easy cleaning. Buy a pair here for $16.

The Wine Deck - This cute deck is a perfect stocking stuffer for the foodie who likes wine, or wishes they knew more about it. These handy cards include information on taste, origin, food pairings and more. Buy it here for $8.37.

Oven Thermometer - An inexpensive oven thermometer will make a great addition to their stocking this year. Knowing exactly how hot, or cold, the oven runs will help them ensure each recipe is prepared to perfection. KitchenAid has one that will set you back about $13.

Vegetable Stock

partysugar — Fri, 09 Oct 2009 15:43:07 -0700

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Food Section Sampler - Nov. 18, 2009

YumSugar — Wed, 18 Nov 2009 11:30:27 -0800

Time to stock up: Looks like pure canned pumpkin is in short supply this year. - Los Angeles Times
Don't miss out on the Beaujolais Nouveau celebrations. - Wall Street Journal
Catching up with rapper Coolio, who's come out with a new cookbook, Ghetto Gourmet. - Boston Globe
Starbucks has raised its coffee prices in the Windy City. - Chicago Tribune
Complementary wine pairings for every Thanksgiving dish. - San Francisco Chronicle
If you have to reach for frozen pie shells, which brands are the best bets? - Washington Post
French legend Pierre Gagnaire is gearing up for Twist, his first restaurant in the US. - New York Times