The weather is changing and our appetite is craving something warm and comforting. Yes.. Soup! Last time I looked for stock in the market to restock my pantry I just reached for good bone chicken stock and then checked the price!!!!! More than $9 Yikes. So I decided to take the time I had and the love I have for the kitchen and creating delicious nutritious meals and make some of my own. I pulled my go to book on stocks: John Ash From the Earth to the Table
John Ash was brought on staff by Fetzer Vineyards in Napa to create a menu for their restaurant. Naturally there would be companionship with the local wines.
While you can always make good stock without wine the addition of a little acidic taste is so delicious. Feel free to leave out the wine in these recipes if you like but if you do add as an ingredient make sure you choose a quality of wine that you would drink.
I refused to pay $10 for a quart of stock but I had no problem spending $40 on gorgous organic vegetables and a few bottles of wine. So here we go. I made three different kinds of stock that yielded 13 quarts.
Generally speaking if you add 6 cups of water ( and wine) you will end up with about 1 gallon of stock.
Rich Vegetable Stock
8 cups sliced onions
4 cups diced carrots
2 cups sliced celery- including tops
4 cups sliced leeks, both white and tender green parts
3 cups sliced parsnips
1/4 cup chopped garlic
1/4 cup olive oil
6 quarts water
2 cups white wine
1/2 ounce dried porcini or other dried mushrooms
5 cups chopped canned or fresh tomatoes
2 tsps whole black peppercorns
6 bay leaves
1 Tbs thyme
2 tsps fennel seed
2 cups chopped parsley, leaves and stems
Method:
In a large pot put the onions, carrots, celery, leeks, parsnips, garlic and olive oil and very lightly brown over moderate heat
- Add the remaining ingredients bring to a boil then reduce the heat and simmer partially covered for 2-2 1/2 hours.
- Remove from the heat, cool slightly and strain carefully, pressing on solids to extract all the juices.
- Chill the sock and remove any fat. Store in fridge for up to 7 days or freeze
made 4 quarts
Tomato Stock
I am lucky enough to still have tomatoes so these ingredients were easy to assemble
Ingredients:
7-8 pounds of ripe tomatoes
olive oil
4 cups red onions
2 cups chopped mushrooms
2 Tbs slivered garlic
1 cup chopped carrots
3 cups dry white wine
3 large bay leaves
2 tsps fresh thyme, chopped
2 tsp whole black peppercorns
1/2 tsp fennel seed
6 quarts of water
Method:
Place the tomatoes in a single layer on a lightly oiled baking pan. Place in a pre-heated 400 degree oven for 40-50 minutes and roast until the tomatoes are lightly browned. Set them aside
Put a tablespoon or two of olive oil in a stockpot along with the vegetables and sauce over moderate heat until just beginning to color.
Add the wine, herbs, peppercorns, fennel seeds roasted tomatoes and water and bring to a boil.
Reduce the heat and simmer partially covered for 30 minutes.
Remove from the heat, cool slightly and strain pressing on the solids.
Chill the stock and remove any fat.
Store in fridge for 7 days or freeze
This is really a vegetable stock but ends up being almost tomato soup...Great soup base
Made 5 quarts
Corn Stock
Corn is still available fresh right now in Southern California but if it's not in your area wait until next summer and come back
Ingredients:
16 large ears fresh corn, shucked
2 Tbs olive oil
6 cups chopped onions
4 cups chopped carrots
2 cups chopped celery
2 Tbs chopped garlic
2 cups dry white wine
2 bay leaves
1/2 tsp white peppercorns ( black will do too)
Method:
I grilled my corn first
Remove the kernels from the cobs and reserve both:
Put the olive oil into a stockpot along with the onions, carrots, celery and garlic and cook over moderate heat until the vegetables are just beginning to brown.
Break the corn cobs into 2 or 3 pieces each and add to the pot along with the wine bay leaves, peppercorns, and enough water to cover all by at least 3 inches.
Bring to a boil, then reduce the heat and simmer 1 1/2 hours
Strain the stock, pressing on the vegetables and cobs to extract all liquid, return to the stockpot, and add the reserved corn kernels.
Simmer for an additional 30 minutes
Strain, cool and store covered in the fridge for up to 5 days or freeze
Made 3 1/2 quarts
Chicken Stock (basically chicken bone broth/stock)
Ingredients:
- 5-6 pounds meaty chicken parts, such as wings, backs, necks or a large hen quartered sometimes I will use the carcus of a rotisserie chicken with still some meat on it
- 2 Tbs oil, avocado or olive
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 large garlic cloves, unpeeled
- 1 cup chopped mushrooms ( optional)
- 2 cups dry white wine
- 2 large bay leaves
- 1 tsp dried thyme
- 2 whole cloves
- 1/2 tsp whole black peppercorns
- water
Method
Rinse the chicken and set aside.
Add the oil and vegetables to a stockpot and cook over moderately hight heat until the vegetables are lightly browned.
Add the chicken, wine, herbs, cloves, peppercorns and enough water to cover the chicken by at least 3 inches.
Bring to a boil
Reduce the heat and simmer slowly partially covered for 1 1/2 to 2 hours, carefully skimming off any scum or froth that rises to the surface.
Remove from the heat, cool slightly, and strain carefully
Cool the stock and remove the fat layer
Store in fridge for up to 7 days or freeze
There is a nutritional advantage of making stock with bones. The minerals - especially calcium and glucosamine.
OK this should get you off to a good start.
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