Sunday, October 5, 2008

Rainy days and Sundays

This was the view from my window as I looked out from under my snuggly comforter.

So, what better activity is there to do on a rainy Sunday than watch football, do laundry, and make homemade vegetable stock?

When I make stock, I start by heating about three tablespoons of olive oil in a big stockpot, then adding a roughly chopped onion, celery, and carrots. Skins and all. Once they are giving off that delicious smell, I add a bunch of vegetable scraps I've kept in the freezer: garlic skins and pieces, onion skins, mushrooms, bell pepper guts, eggplant tops, tomato butts, chard, etc. Then a handful of chopped fresh parsley, bay leaves, and enough water to fill up the pot. Bring to a boil, turn the heat to low, and loosely cover.

About two hours later, I pour off some liquid in order to season, as well as save the pot from boiling over.

I take this liquid (about 4 cups), and add thyme, salt,rosemary,sage, and a handful of peppercorns.

Maybe an hour or so later (when the broth in the pot is a light golden brown), drain out the solids into another stockpot.

Smoosh it.

Add the seasoned broth, and bring to a boil. Reduce heat.

Skim broth periodically. Doesn't that stuff look like the foamy crap that collects around the rocks in the Mississippi? Retch.

Reduce broth to about 3/4, or when you smile when you taste it. Salt to taste. Strain it again, this time into your container.

Finally. One gallon of the yummiest homemade veggie stock. Coming up...what I'll do with it.


Karyn said...

That looks so amazingly rich. I've been wanting to try my own stock, but I don't want to buy vegetables only to simmer them into nothingness. And I eat peels. Sigh.

Anonymous said...

mmm... so this is silly (I guess I've always had a vague idea of how to make vegetable stock... I mean really how else would you do it?) but 'WOW' so easy... think I might have a weekend activity... are there certain scraps that I really need to have to make it taste right?
(P.S. Found you off the MoFo feed! Hi!)

Anonymous said...

P.S. My Whole Foods has the Nutritional Yeast in the Supplement/Vitamin section. I knew you didn't bake with it but I couldn't find it either.

Megan said...

Hi! Whatever scraps you want will work, although I would steer clear of cruciferous vegetables like broccoli, cauliflower, and cabbage. You don't want your broth to taste like feet.

I did find nooch at WF once, in the vitamin section as well. I just ended up hitting the Wedge for my good ol' yellow flake.

Bethany said...

homemade broth is the best! and it's lots easier than I had thought. though i'm lazy and only make it once in a while.