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Stock is the basic building block for many
good things constructed in the kitchen. Soups, stews and sauces
all often rise or fall by their stock.
Now there's store bought stuff called 'stock'
that comes in cans or cartons, or god forbid cubes and powders.
Maybe it's better than nothing but nothing beats freshly homemade
stock.
Stock isn't too difficult or ime-consuming
to make. Chopping vegetables and boiling water are the necessary
skills and most of the time involves unattended cooking whose
duration is flexible.
Other good news. You don't need to peel or
seed anything, in fact the peels and seeds add flavor. Simply
wash and chop the vegetables, cutting out any bad spots. An unmistakable
scent will soon fill your house - and you will be sampling.
There are two types of stock, light and dark.
To make a light stock the vegetables are simply simmered together
for a few hours. For a dark stock they're roasted together in
the oven for an hour or so before simmering. This produces a
richer, darker stock. In general, light stocks pair well in dishes
using ingredients with lighter tastes - potatoes, say. Dark stocks
complement ingredients with more assertive flavors - broccoli,
perhaps.
INGREDIENTS
2 pounds turnips, chopped
2 pounds carrots, sliced
1 pound potatoes, chopped
2 pounds onions, chopped
1 head garlic, chopped
1/2 pound celery, sliced
2 large red bell peppers, chopped
1 - 28 ounce can diced tomatoes
1 apple, chopped
1/4 cup extra-virgin olive oil (if making dark stock)
8 peppercorns
3 whole cloves
1 teaspoon dried thyme, crumbled
2 bay leaves
2 teaspoons salt
1 tablespoon soy sauce
2 cups dry white wine
1 gallon (16 cups) water
PREPARATION - Dark Stock
Pre-heat the oven to 400° F.
Wash and prepare the first seven vegetables.
Toss in a large bowl with the oil. Place in a large roasting
pan with the tomatoes.
Roast for an hour in the middle of the oven,
turning several times with a spatula.
Transfer the vegetables to a large stock pot.
Deglaze the roasting pan with some of the wine. Add the remnants,
remaining ingredients and water to the pot.
Cover the pot and bring to a boil over high
heat. Uncover, lower the flame and simmer for 1-1/2 to 2 hours.
Strain the stock, pressing the vegetables
in the strainer with a large spoon to extract all the juices.
Allow the stock to cool and settle. Skim any froth off the top.
Take the spent vegetables to the compost bin.
PREPARATION - Light Stock
Wash and prepare the vegetables.
Place the vegetables and all other ingredients
in a large stock pot.
Cover the pot and bring to a boil over high
heat. Uncover, lower the flame and simmer for 1-1/2 to 2 hours.
Strain the stock, pressing the vegetables
in the strainer with a spoon to extract all the juices. Allow
the stock to cool and settle. Skim any froth off the top. Take
the spent vegetables to the compost bin.
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