How To Make Vegetable Stock

Ingredients: 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for… Read More »

Vegetable Stock Recipe

admin September 30, 2013

1 tbsp. olive oil 5 cloves garlic, minced 2 large onions, chopped 3 ribs celery, chopped 3 carrots, chopped 8 c. water frozen vegetable scraps (2-3 cups is a good amount) 2 bay leaves a few sprigs of parsley and thyme salt and pepper to taste (omit these if you’re making stock) Heat olive oil… Read More »

Roasted Romanesco Broccoli with Chickpeas & Olives

admin July 1, 2013

Romanesco Broccoli can be used in any way that you would use broccoli or cauliflower. If I am having a dinner party I have used Romanesque broccoli as part of the centerpiece before I cook with it. It looks beautiful with apples both green and red around it and it does become a conversation piece… Read More »

Broccoli & Cheddar Tart with Potato Crust

admin June 17, 2013

1 1/2 -2 lb. Potatoes 1 Large Onion 2 Large eggs, slightly beaten salt & pepper 1/2 pound Broccoli or Cauliflower or Romanesco (cut into small florets) 2 baby leeks or 1 large leek (white part only), sliced 1 large garlic clove, grated or minced 1 Tbsp. canola oil 1/2 cup dark beer or water… Read More »

5 Simple Steps for Making Vegetable Stock from Scratch:

admin May 13, 2012

Step 1. Whenever you prepare food, save your preferred scraps (see “Keep” and “Avoid” lists below). Store in a gallon freezer bag or storage container in your freezer, adding additional scraps as acquired. Step 2. When the container is full, put the frozen scraps in a big soup pot with some seasonings (see list below)… Read More »

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