Stock

Stock is a liquid base that can be used to flavor many dishes, like soups, gravies, or sauces. There are many different ways to make stock. Some recipes call for clear stocks, others for brown, others for cream based, etc. They can contain meat, or be vegetable based. We make vegetable stock, and save it in jars in the refrigerator (or freezer, depending on how much you make and how quickly you use it).

Each time we make stock it is different. The basic idea is that you combine vegetables and herbs with water, cook it, strain it, and save the liquid as stock. Because it is strained, you can use vegetable parts that you would otherwise throw away, such as onion skins, broccoli stems, etc. Root vegetables are good to use in stocks as they provide a hearty, sweet flavor. Add milk or cream for cream based stocks. The vegetables can be roasted in a hot oven first to bring out a hearty flavor.

Vegetable stocks should cook for about 1 1/2 hours on a stove top, or 6 hours in a slow cooker. Don't cook vegetable stocks for too long or the flavors can fade. Meat based stocks should cook for much longer, 6 hours on the stove top or 8-12 hours in a slow cooker.

Here are two sample recipes, one a stove top recipe and the other a slow cooker recipe. Use these as a guide to come up with your own stock method.

1. Vegetable Stock from The Joy of Cooking:

1 onion, chopped
2 tablespoons olive oil
dash white pepper
dash cayenne pepper
1/2 teaspoon salt
bouquet garni (fresh herbs on stems, rosemary, oregeno, thyme, etc)
2 carrots, 1 turnip, 1 parsnip, chopped
4 diced celery ribs and leaves
optional additions: mushrooms, tomato skins, shredded lettuce, onion skins

In a large pot, saute onions in oil until soft. Add all other ingredients to the pot. Add enough cold water to cover vegetables. Bring to a boil, cover partially with a lid and simmer about 1 1/2 hours until the vegetables are tender. Strain and store the stock in containers (up to 1 week in refrigerator, 6 months in freezer).


2. Vegetable Stock from Slow Cooker Cooking:

2 medium onions, peeled and cut into 1/2 in. thick slices
2 large celery stalks, cut into 1/2 inch thick slices
2 large carrots, peeled and cut into 1/2 inch thick slices
1 small fennel bulb, discard rough base, cut bulb into 1/2 inch thick slices
(reserve leafy fronds)
2 large leeks, roots and all but 4 inches of green leaves discarded, quartered and well rinsed
1 large sweet green pepper, seeds and membranes discarded, cut into 1/2 inch strips4 unpeeled garlic cloves, crushed
2 tablespoons vegetable oil
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
1 large bay leaf
6 whole black peppercorns
fronds from the fennel stalks
10 cups water
1 1/2 teaspoons salt

Preheat oven to 450° with rack at center position. Line a large, shallow heavy-duty baking pan with aluminum foil.

Place the onions, celery, carrots, fennel, leeks, green pepper, and garlic on the lined baking pan and drizzle with the vegetable oil. Toss to coat and roast in the oven for 30 minutes, stirring after 15 minutes.

Place the parsley, thyme, bay leaf, peppercorns, and fennel fronds in a piece of cheesecloth and tie securly [if you have a fine enough strainer, the cheesecloth is not necessary]. Put the vegetables in the slow cooker insert, with the herbs buried in the center of them. Pour in the water, add the salt, cover and cook on high for 6 hours, until the stock is bubbling, the vegetables are soft, and the stock is a deep amber color.

Let the stock cook slightly, then strain it into storage containers. Store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Potato Salad Fra Diavolo

This is a heavily spiced, unique potato salad from Rachael Ray. We loved it, however I read the reviews online and some people had an issue with the amount of fennel in it. If you aren't crazy about fennel you might reduce the amount. We used a sweet mustard which was delicious with this recipe.

2 1/2 pounds potatoes, baby red or gold, halved
1 tablespoon ground fennel
1 tablespoon paprika
2 tablespoons chili powder, mild
2 teaspoons course salt
1 teaspoon ground black pepper
2 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/3 cup olive oil
1 small red onion, chopped
3-4 celery ribs with leaves, finely chopped
A generious handful of flat leaf parsley, coarsely chopped
3 tablespoons hot or sweet peppers, chopped

Place potatoes in a pot, cover with water, bring to a boil and then salt the water. Cook about 12-15 minutes until tender. Drain.

Combine spices and mustard with the vinegar in a large bowl. Whisk in the olive oil. Add the onions, celery, and parsley to the mixture. Toss in the warm potatoes and toss well with the dressing. Garnish the salad with the peppers.

Swiss Chard Pasta

We love Swiss Chard. This is easy and delicious, from Stan.

3 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, thinly sliced
1 bunch red Swiss Chard, chopped
1 28oz can diced tomatoes
1/4 teaspoon red chili flakes
1/3 cup Pecorino cheese, grated
1 pound pasta
salt, to taste

In a large saute pan heat the olive oil over high heat; add the onion
and garlic and saute until soft but not browned. Add the swiss chard
to the pan, season with salt and toss with the onions and garlic. Let
cook for 2 minutes, then push to one side of the pan and add the
tomatoes to the other side. Reduce the tomatoes for a few minutes then
toss with the chard. Add the cooked pasta, chili flakes and a drizzle
of olive oil. Top with cheese and serve.

Cranberry / Jalapeno Relish

Thanksgiving is coming up. This is a nice twist on cranberry relish.

1 12oz package fresh cranberries
1/2 cup red onion, diced
3/4 cup fresh cilantro, minced
1 clove garlic, crushed or chopped
1 jalapeno pepper (or more, to taste), finely chopped
1/2 cup orange juice
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon sugar

Crush the cranberries in a blender or food processor. Combine all ingredients, refrigerate for at least 1 hour before serving.