Date: Fri, 24 Mar 95 20:00:54 PST
From: firstname.lastname@example.org (Jerry Schafer)
Veggie broth (stock)
I'm very enthusiastic about vegetable stock. I've been making mt own for
several years, now and I think it's great. I got a couple of ideas from the
owner of a Seattle restaunt called Dahlia.
Cut in big chunks (maybe quarters) a couple onions, leeks, several carrots,
some celery ribs and an apple. Toss them with several cloves of garlic, some
mushrooms (old, shriveled ones are the best), a few slices of fresh ginger
(peel and all), lemon grass is good if you have it and a couple sprays of
pam. Roast all this is 500 degree oven for about 20 minutes until very
brown. (This kind of carmelizes them, and they develop a sweetness).
After roasting, put them in a stockpot, and add all the peelings and
trimmings you've saved up. plus any veggies you've had around long enough
they're beginning to look a little tired. (Or fresh ones, too!) A bunch of
parsely is nice, peppercorns, sprigs of dried or fresh herbs (thyme is
especially good), maybe some dill seeds, a couple of whole allspices, and
enough water to cover everything by 2 inches.
Bring to a boil, simmer for 20-30 minutes (I've let it go a lot longer,
too), fish out the vegies, strain, and you have great stock for soup,
sauteeing, cooking pasta or rice and whatever else.
The great thing about this, is the recipe really doesn't matter, just the
main principles. Use whatever vegies you've got and like (or get rid of some
you don't). The roasting and the apple (or pear) seem to be key. The rest is