BRAMBLETT'S VEGETABLE STOCK
A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!
Provided by chillyroc
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
- Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
- Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!
Nutrition Facts : Calories 121.1 calories, Carbohydrate 22.7 g, Fat 2.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 545.5 mg, Sugar 5.5 g
BROWN BEEF STOCK
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
- Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
RICH BROWN VEGETABLE STOCK
This is a satisfying vegetable stock made rich and delicious with lentils, leeks, and potato. It's suitable for vegan meals, and makes an excellent stock in which to cook rice. And it's my vegetable stock of choice for my own Five Lily Soup!
Provided by EdsGirlAngie
Categories Stocks
Time 1h15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Saute leeks, carrots, celery, potato and garlic until slightly browned.
- Add 5 cups water and remaining ingredients.
- Bring to a boil, then reduce heat and simmer uncovered for one hour.
- Strain and cool; can easily be frozen and recipe is easily doubled.
RICH VEGETABLE STOCK
Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.
Provided by raisdbywolvz
Categories Stocks
Time 3h30m
Yield 8 cups
Number Of Ingredients 5
Steps:
- I have no idea how much your veggie trimmings will weigh, but I thought it best to put some sort of approximate amount in the list of ingredients. Basically, I just fill a gallon baggie and use that and the weight of the baggie just depends on what kinds of trimmings I've put in during the week.
- I keep a gallon freezer baggie in the freezer and dump my veggie trimmings in it after each meal I cook. In no time at all, maybe a week or two, the bag is full and ready to use for making stock.
- Empty the gallon baggie of veggie trimmings into a large stew pot or stock pot, along with the bay leaf and peppercorns. Add 8 cups of water and see where your water level is. Remember it. This is the point where you will refill after reducing. Go ahead and add the other 4 cups of water and the salt. Resist the urge to stir!
- Bring to a nice simmer over high heat, then reduce heat to maintain the simmer.
- Never ever stir! You can use the back of a wooden spoon to gently push the veggies down into the liquid every now and then, but don't stir. If you do, your stock will come out cloudy. By resisting the urge to stir, your stock will be crystal clear and beautiful. If it does cloud up, it's still good, just not nearly as pretty.
- When the liquid has reduced by 4 cups, add another 4 cups of water and continue to simmer. Do this 2 more times, for a total of 3 times. You are essentially reducing the water 100% by reducing by a third three times.
- After the final reduction, remove from heat and strain through a colander. Squeeze all of the stock out of the veggies, then discard the veggies.
- Strain the stock through a sieve, and then strain again through a fine mesh. I use a permanent coffee filter for this step.
- At this point, I pour the stock off into plastic cups in 8 ounce portions. Let cool completely at room temperature, then freeze. Cooling your stock off too quickly results in clouding.
- When the stock is frozen, I pop each stock "cube" out of its cup, wrap it in parchment or wax paper, and put all the stock into a big gallon freezer bag.
- To reconstitute, melt an 8 ounce portion of the frozen stock, add an equal amount of water and a teaspoon of salt. Stir well to dissolve the salt. The stock will keep in the fridge for up to a week.
- I use this stock for rice, soups, sauces, etc. If the recipe calls for water and it's a savory dish, I use stock instead. It can also be substituted for chicken stock in most cases.
- This recipe makes 8 cups of stock and dilutes to 16 cups.
- Don't worry if you're not a big veggie eater. I live alone and cook for 1, and I don't eat as many veggies as I should, and still I have enough trimmings to make stock every 7 to 14 days. My bags are usually full of onion and garlic skins, onion ends, pepper ends and seeds and membranes, celery ends, cucumber ends and peels, salad trimmings, and herb stems. The stock is fantastic! If you throw in some red onion skin, your stock will be a lovely mahogany color.
VEGETABLE STOCK
No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil
Provided by Rita1652
Categories Stocks
Time 1h15m
Yield 1 1/2 gallon
Number Of Ingredients 9
Steps:
- Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
- Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
- Add 1 1/2 gallons of cold water.
- Also add the marjoram, thyme and bay leaves.
- Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
- Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.
Nutrition Facts : Calories 390.2, Fat 10.4, SaturatedFat 1.5, Sodium 266, Carbohydrate 73.1, Fiber 14.9, Sugar 29.8, Protein 7.5
BROWN VEAL STOCK
Make and share this Brown Veal Stock recipe from Food.com.
Provided by Chef Joe Beef
Categories Stocks
Time 8h45m
Yield 8 gallons
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (204 C) and place a heavy roasting pan or 2 in the oven.
- When the pan is heated, add the oil and the veal bones tossing lightly to coat.
- Place the pan in the preheated oven and roast the bones stirring occasionally until just golden brown. Remove bones and set aside.
- In the same roasting pan, brown the onions and carrots. Continue to cook until the vegetables are golden brown. If the sucs at the bottom of the pan are browning too rapidly, add a little cold water to the pan.
- In a large sautoir or rondeau, heat some vegetable oil and sweat the leek greens and celery until they start to develop color. Add the tomato paste and continue to cook until the some more color develops.
- Pour off the fat from the roasting pan and deglaze the pan with a wooden spoon and some water. Pour these juices into the large stockpot. Do not use if the pan scrapings are too dark or you will have a burnt tasting stock.
- Place the bones and vegetables in the stock pot and cover with cold water. Bring up to a boil.
- Reduce to simmer and skim well.
- Add the tomatoes and garlic, and bouquet garni.
- Simmer low for 8-12 hours, skimming often and checking the activity of the water. Do not allow to boil, but try to keep the water moving through a low simmer. If too much evaporation occurs, add some cold water to the pot to cover the bones.
- Strain the stock carefully and cool in an ice bath skimming well. Refrigerate or freeze until ready to use.
Nutrition Facts : Calories 512, Fat 9.1, SaturatedFat 1.3, Sodium 1171.5, Carbohydrate 103.8, Fiber 21.9, Sugar 47, Protein 15.3
RICH VEGETABLE STOCK
Provided by Melissa Roberts
Categories Mushroom Onion Roast Vegetarian Root Vegetable Carrot Red Wine Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
- Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
- Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
VICTORIOUS VEGETABLE STOCK
Finally, a vegetarian stock so rich, flavorful and fragrant that it can really hold its own against chicken stock! Use this in any recipe that calls for chicken stock, or eat it alone as a lovely broth. The nutritional yeast adds nutrients, flavor and a golden color to the broth (please make sure you are not using any other type of yeast! Baker's yeast and Brewer's yeast will not work). The optional addition of parmesan rind increases the richness in a wonderful way - My local Italian deli gives it to me for free. But leave it out for a vegan / parve stock. This broth beats any packaged vegetable stock hands down, if I do say so myself :)
Provided by Whats Cooking
Categories Clear Soup
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- Use the flat side of a chef's knife to gently crush the garlic cloves.
- Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
- Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
- When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.
Nutrition Facts : Calories 52.1, Fat 0.4, SaturatedFat 0.1, Sodium 961.2, Carbohydrate 11.8, Fiber 2.7, Sugar 5, Protein 1.8
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
VEGETABLE SCRAP STOCK
This recipe can easily be doubled or even quadrupled, just keep the scrap mixture evenly divided between the 2 groups. While the Parmesan rind is purely optional, it adds wonderful, cheesy depth to the flavor.
Provided by Jill Lightner
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Coarsely chop carrot and onion scraps into 1-inch pieces. Peel garlic cloves and smash lightly with the flat side of a large knife, so the cloves are cracked and somewhat flattened.
- Heat olive oil in a 3-quart pot over medium-high heat. Add vegetable scraps, garlic, thyme, bay leaf, and peppercorns. Cook, stirring frequently, for 5 minutes.
- Add water, salt, white wine, and cheese rind. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Uncover and simmer for 15 to 20 minutes more.
- Strain stock through a fine-mesh sieve. Use immediately, or store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 8.3 g, Fat 2.6 g, Fiber 2.4 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 321.7 mg, Sugar 2.8 g
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