Monday, January 14, 2013

Stocking Up!


Happy New Year, dear readers!  I hope you had wonderful holidays and wish you the best for 2013. I made a resolution to blog more regularly, and here's my first step towards making that resolution a reality.  After some time away, I'm back in Halifax.  I had to restock the pantry and the freezer, and for me that meant making some vegetable stock.  It's so great to have on hand to make soups or sauces, and it adds just a little oomph to all those winter vegetable dishes when you swear you will never eat cabbage again! (I always do though).

One afternoon of work makes a freezer full of stock, and really, you can use any vegetables you like.  Best of all, nearly everything I used came from the farmers market, the only exception being the spices and celery. I like stronger onion-ish flavors, so I use both leeks and shallots, but you could just throw one onion in. I don't like carrot to be too overpowering in my stock, but if you love carrots, throw more in!  Mushrooms, potato peels, if it's hanging out in your refrigerator and you like the taste, it can go in stock.

I'm planning on making a faux chicken noodle soup soon, stay tuned!



Vegetable Stock
Makes about 14 cups of stock
Takes 1 hour of active cooking, plus simmering and cooling

4 carrots, chopped
4 celery stalks, chopped
5 leeks, sliced
2 shallots, chopped
2 garlic cloves, smashed
10 twigs of thyme
10 peppercorns
2 cloves
2 bay leaves
10 stalks of parsley
16 cups water

In a large stock pot, heat some olive oil on high heat.  Add carrots, celery, leeks, shallots, garlic, thyme, peppercorns, cloves and bay leaves.  Saute for 10 to 15 minutes or until vegetables are beginning to caramelize.  Add parsley and water.  Bring to a boil, and then reduce heat and simmer, covered, for about 30 minutes.  Let cool, and portion into containers.  Will keep in refrigerator for about 3 days, or in the freezer for a couple of months.

1 comment:

  1. I hope you'll post your dark brown stock too!

    ReplyDelete