I have a slew of smallage/strong celery and scallions. What else
should go into the stock pot for a nice balanced vegetable broth?

On Oct 26, 12:05*pm, maxine in ri > wrote:
> I have a slew of smallage/strong celery and scallions. *What else
> should go into the stock pot for a nice balanced vegetable broth?

Sorry to follow up my own post, but I just remembered the bag of
parsley and mint stems and leek greens in the freezer. Those are to
be part and parcel of this experiment as well.

maxine, off grape picking this afternoon (if the ants left me any!

maxine in ri wrote:
> On Oct 26, 12:05 pm, maxine in ri > wrote:
>> I have a slew of smallage/strong celery and scallions. What else
>> should go into the stock pot for a nice balanced vegetable broth?
>
> Sorry to follow up my own post, but I just remembered the bag of
> parsley and mint stems and leek greens in the freezer. Those are to
> be part and parcel of this experiment as well.
>
> maxine, off grape picking this afternoon (if the ants left me any!

Sounds like a pretty good mix to me. I would go with what you have.
Straining out the remnants of the veggies after the stock has cooled.

"maxine in ri" > wrote in message
...
>I have a slew of smallage/strong celery and scallions. What else
> should go into the stock pot for a nice balanced vegetable broth?

Mirepoix

Celery, carrot, onion should be the base sautéed lightly to bring out the
flavors - then whatever else you want to throw in. Tomatoes, cabbage, beets,
etc etc.

Remember to throw away the vegetables after the stock is made they should
have little or no flavor left.


--
Dimitri

Soy & Vegetables

http://kitchenguide.wordpress.com.

"maxine in ri" > wrote in message
...
> I have a slew of smallage/strong celery and scallions. What else
> should go into the stock pot for a nice balanced vegetable broth?

Maxine,
I like to throw in a few dried shitake mushrooms. Adds a big flavor
component, IMHO.

Jon

"Michael "Dog3"" > wrote in message
...
> "Zeppo" > : in
> rec.food.cooking
>
>> "maxine in ri" > wrote in message
>> news:c2a72bcd-c885-4071-ba19-645084133892
> @e34g2000vbc.googlegroups.com...
>>> I have a slew of smallage/strong celery and scallions. What else
>>> should go into the stock pot for a nice balanced vegetable broth?
>>
>> Maxine,
>> I like to throw in a few dried shitake mushrooms. Adds a big flavor
>> component, IMHO.
>>
>> Jon
>
> Hmmm... never thought of putting in dried shitake. I've always got some
> in the pantry. Next time I'll throw some in. I don't make veggie stock
> too often. I make chicken and beef quite often though.
>
> Michael
>
>
>
> --
> "Always tell the truth - it's the easiest thing to remember"
> ~ American Playwright David Mamet
>
> You can find me at: - michael at lonergan dot us dot com

It adds a lot of nice flavor. You need to tread lightly though, as it can
easily overwhelm the veggies.

Jon

On Mon, 26 Oct 2009 09:05:38 -0700 (PDT), maxine in ri >
wrote:

-->I have a slew of smallage/strong celery and scallions. What else
-->should go into the stock pot for a nice balanced vegetable broth?

carrots, peppers, maybe a potato or two

maxine in ri wrote:
> On Oct 26, 12:05 pm, maxine in ri > wrote:
>> I have a slew of smallage/strong celery and scallions. What else
>> should go into the stock pot for a nice balanced vegetable broth?
>
> Sorry to follow up my own post, but I just remembered the bag of
> parsley and mint stems and leek greens in the freezer. Those are to
> be part and parcel of this experiment as well.
>
> maxine, off grape picking this afternoon (if the ants left me any!


Ants eat grapes? Who knew? In our yard it's always the
raccoons. The squirrels don't seem to like them, preferring
apricots, in season, and the seeds from our Ponderosa Pine cones.

gloria p

maxine in ri wrote:
> I have a slew of smallage/strong celery and scallions. What else
> should go into the stock pot for a nice balanced vegetable broth?

carrots? I can't imagine making any kind of broth without celery,
carrots and onions. You have the celery and scallions you need the
carrots. They don't just give it flavor, they give it color.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

maxine in ri wrote:

> maxine, off grape picking this afternoon (if the ants left me any!

Several years ago when we were living in the RV, we were hanging around
the Cape Girardoux, Missouri area, we saw a sign for a winery so we went
to check it out. While we were tasting the wine we got to talking with
the owner and he invited us to come harvest grapes the next day. Paid us
in cash as casual labor so no social security numbers or withholding. We
worked side by side with other winery owners, a brewmaster, a couple of
college professors, a transplanted artist from New York City and a young
gal who was making some Christmas money and getting away from her two
toddlers at the same time.

They fed us a wonderful lunch of "gourmet" sandwiches from the cafe
attached to the tasting room and we really enjoyed the experience.

We were each paid something like $32 or $36 and we used one "salary" to
buy some wine of the same variety that we had picked, and the other half
to eat supper out because after laboring in the vineyards all day, I was
*not* going to cook supper.

Living in an RV for 9 years might seem strange to some people, but the
lifestyle was rich with experiences we would never of had living in a
stuck to the dirt home.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Michael \"Dog3\" wrote:
> maxine in ri > news:c2a72bcd-c885-4071-ba19-
> : in rec.food.cooking
>
>
>>I have a slew of smallage/strong celery and scallions. What else
>>should go into the stock pot for a nice balanced vegetable broth?
>>
>
>
> I use the following recipe as a starter. You can really tweak it to just
> about any way you want to. Omit or add as you see fit.
>
> http://culinaryarts.about.com/od/stocks/r/vegstock.htm
>
>
> Vegetable Stock Recipe
>
> Making vegetable stock is quick compared with making stock from poultry
> or beef bones, but it's no less flavorful. Vegetable stock only needs to
> simmer for 30 to 45 minutes to extract the maximum flavor from
> vegetables. In fact, quality can actually start to diminish beyond a
> certain point if the vegetables are simmered for too long.
>
> Prep Time: 15 minutes
> Cook Time: 45 minutes
>
> Ingredients:
>
> 1 gallon cold water
> 1 medium onion, peeled and chopped
> 1 medium leek (white and green parts), rinsed and chopped
> 1 medium rib celery, chopped

I would add 4 - 5 celery stalks even for 1 gallon of water.

> 1 medium carrot, peeled and chopped

same with carrots, 3 - 4 for q gallon of water.

> ½ [1?] medium turnip, chopped
> ½ [1?] small tomato, chopped
> 3 cloves garlic, peeled and crushed
> 2 Tbsp vegetable oil

I can see adding olive oil for flavor but why vegetable oil?

I would get a whole head of cabbage in there, cut in half or quarters.

And maybe its just me but i find the larger the piece of vegetable the
more flavor it imparts to the stock, so i cut the onions in half, leave
the carrots and celery whole or just cut in half, same with the tomatoes
if using them, and leeks be sure to cut the bottom off and rinse off any
dirt inside the leaves.

>
> -------- For Sachet:

or "bouquet garni?"

> 1 bay leaf
> ½ tsp dried thyme
> 3-4 fresh parsley stems
> 3-4 whole black peppercorns
> 1 whole clove
>

And some whole leaf sage, garlic (i know, i know, but i add a bit of
mashed garlic to the stock and more with any dish prepared with the
stock) bay leaves & oregano. Juniper berries are rather esoteric as a
stock ingredient but can add a nice flavor.

A lot of people use lemon juice and mushrooms in stock. And don't be
afraid to experiment with wine in your stock.

> Preparation:
>
> 1. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley
> stems and bay leaf into a piece of cheesecloth.
>
> 2. In a heavy-bottomed stock pot or soup pot, heat the oil over medium
> heat.
>
> 3. Lower the heat, add all the vegetables and sweat, with the lid on, for
> about 5 minutes or until the onions are softened and slightly
> translucent. Don't brown the vegetables, though.

Ok, i don't use that step, i put the veggies in the water raw and bring
it to a boil, turn down and let simmer...

> 4. Add the water and the sachet, bring to a boil, then lower to a simmer.
> Simmer for 30-45 minutes.
>
> 5. Strain, cool and refrigerate.

I took the advice of Lydia Bastianicci (sp?) and now press my over
cooked veggies when im straining the stock to get as much juice as i can
out of them.

>
> Makes 1 gallon of stock.
>
> Michael
>

IMO a well made veggie stock will perfume the kitchen, the aromas it
releases are such that i have often wondered why no one has bottled it
and sold it as a perfume.



--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Zeppo wrote:
> "maxine in ri" > wrote in message
> ...
>
>> I have a slew of smallage/strong celery and scallions. What else
>> should go into the stock pot for a nice balanced vegetable broth?
>
>
> Maxine,
> I like to throw in a few dried shitake mushrooms. Adds a big flavor
> component, IMHO.
>
> Jon

Oyster muchrooms are even better IMO.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
> Zeppo wrote:
>> "maxine in ri" > wrote in message
>> ...
>>
>>> I have a slew of smallage/strong celery and scallions. What else
>>> should go into the stock pot for a nice balanced vegetable broth?

>> I like to throw in a few dried shitake mushrooms. Adds a big flavor
>> component, IMHO.
>>
>> Jon

> Oyster muchrooms are even better IMO.
>
> Mr. Joseph Littleshoes Esq.

Er -- much better.

Felice

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
>
> Zeppo wrote:
>> "maxine in ri" > wrote in message
>> ...
>>
>>> I have a slew of smallage/strong celery and scallions. What else
>>> should go into the stock pot for a nice balanced vegetable broth?
>>
>>
>> Maxine,
>> I like to throw in a few dried shitake mushrooms. Adds a big flavor
>> component, IMHO.
>>
>> Jon
>
> Oyster muchrooms are even better IMO.
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!
> http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3
>
I'll have to give that a try. I've only cooked with fresh oyster mushrooms
and not that often at that.

Jon

maxine in ri > wrote:

> On Oct 26, 12:05*pm, maxine in ri > wrote:
> > I have a slew of smallage/strong celery and scallions. *What else
> > should go into the stock pot for a nice balanced vegetable broth?
>
> Sorry to follow up my own post, but I just remembered the bag of
> parsley and mint stems and leek greens in the freezer. Those are to
> be part and parcel of this experiment as well.

Onions, garlic, celery root and/or parsley root and/or parsnip and/or
turnip, bay leaves.

Victor

On Oct 26, 3:21*pm, "Felice" > wrote:
> "Mr. Joseph Littleshoes Esq." > wrote in ...
>
>
>
> > Zeppo wrote:
> >> "maxine in ri" > wrote in message
> ....
>
> >>> I have a slew of smallage/strong celery and scallions. *What else
> >>> should go into the stock pot for a nice balanced vegetable broth?
> >> I like to throw in a few dried shitake mushrooms. Adds a big flavor
> >> component, IMHO.
>
> >> Jon
> > Oyster muchrooms are even better IMO.
>
> > Mr. Joseph Littleshoes Esq.
>
> Er -- much better.
>
> Felice

No dried mushrooms of any sort in the house (:-((), but that reminded
me that I had some wakame that needed using up.

Thanks also for the reminders to add carrots, garlic, and saute the
veggies first. Whatever I end up with should be interesting. As the
frozen bits started to come apart in the heated water, not only were
there the parsley and mint stems, but also some fennel fronds and leek
greens. And 4 dried tomatoes.

While rummaging through the fridge, I also found the last of the
eggplant, which I sliced, salted, drained, and which will go in the
oven to be roasted shortly--speak of the devil, there's the
temperature beep. BRB

Ok, those are in the oven now, and teh stock came to a boil just as I
put the eggplant in, so now it's on a simmer for the next 45-60
minutes.

Thanks all for seasoning my stock.

maxine in ri

On Oct 26, 12:31*pm, "Dimitri" > wrote:
> "maxine in ri" > wrote in ...
>
> >I have a slew of smallage/strong celery and scallions. *What else
> > should go into the stock pot for a nice balanced vegetable broth?
>
> Mirepoix
>
> Celery, carrot, onion should be the base sautéed lightly to bring out the
> flavors - then whatever else you want to throw in. Tomatoes, cabbage, beets,
> etc etc.
>
> Remember to throw away the vegetables after the stock is made they should
> have little or no flavor left.

I used to make the roasted vegetable stock from the NYT magazine many
years ago, and just couldn't toss the veggies, most of which were
roots. So I mashed and seasoned them and made veggie burgers. These
are too stringy for that use, so yes, they'll get to go into the
compost pile and fertilize my garden come spring.

Thanks,
maxine in ri

On Oct 26, 1:21*pm, "gloria.p" > wrote:
> maxine in ri wrote:
> > On Oct 26, 12:05 pm, maxine in ri > wrote:
> >> I have a slew of smallage/strong celery and scallions. *What else
> >> should go into the stock pot for a nice balanced vegetable broth?
>
> > Sorry to follow up my own post, but I just remembered the bag of
> > parsley and mint stems and leek greens in the freezer. *Those are to
> > be part and parcel of this experiment as well.
>
> > maxine, off grape picking this afternoon (if the ants left me any!
>
> Ants eat grapes? * Who knew? *In our yard it's always the
> raccoons. *The squirrels don't seem to like them, preferring
> apricots, in season, and the seeds from our Ponderosa Pine cones.
>
> gloria p

If we don't pick them by end of September, there are tons of grape
mummies with ants crawling around on them.

The next door neighbor planted some trees a little too close to the
arbor, so there weren't that many grapes in that area, but the vines
have used the hedges next to themselves as an arbor, and there were
enough grapes there to make at least (I hope) one batch of jelly. At
least there were no yellow jackets competing with me for them this
year!
maxine, putting off sorting and washing the grapes.

On Oct 26, 2:00*pm, Janet Wilder > wrote:
> maxine in ri wrote:
> > maxine, off grape picking this afternoon (if the ants left me any!
>
> Several years ago when we were living in the RV, we were hanging around
> the Cape Girardoux, Missouri area, we saw a sign for a winery so we went
> to check it out. While we were tasting the wine we got to talking with
> the owner and he invited us to come harvest grapes the next day. Paid us
> in cash as casual labor so no social security numbers or withholding. We
> worked side by side with other winery owners, a brewmaster, a couple of
> college professors, a transplanted artist from New York City and a young
> gal who was making some Christmas money and getting away from her two
> toddlers at the same time.
>
> They fed us a wonderful lunch of "gourmet" sandwiches from the cafe
> attached to the tasting room and we really enjoyed the experience.
>
> We were each paid something like $32 or $36 and we used one "salary" to
> buy some wine of the same variety that we had picked, and the other half
> to eat supper out because after laboring in the vineyards all day, I was
> *not* going to cook supper.

$36 and lunch? That guy got a deal. It may also explain why Cesar
Chavez led the grape boycott lo these many years ago.

> Living in an RV for 9 years might seem strange to some people, but the
> lifestyle was rich with experiences we would never of had living in a
> stuck to the dirt home.

It actually sounds like a neat idea, as long as you are living with
someone who doesn't drive you crazy in a small space!

Thanks,
maxine in ri

maxine in ri wrote:
> On Oct 26, 2:00 pm, Janet Wilder > wrote:
>> maxine in ri wrote:
>>> maxine, off grape picking this afternoon (if the ants left me any!
>> Several years ago when we were living in the RV, we were hanging around
>> the Cape Girardoux, Missouri area, we saw a sign for a winery so we went
>> to check it out. While we were tasting the wine we got to talking with
>> the owner and he invited us to come harvest grapes the next day. Paid us
>> in cash as casual labor so no social security numbers or withholding. We
>> worked side by side with other winery owners, a brewmaster, a couple of
>> college professors, a transplanted artist from New York City and a young
>> gal who was making some Christmas money and getting away from her two
>> toddlers at the same time.
>>
>> They fed us a wonderful lunch of "gourmet" sandwiches from the cafe
>> attached to the tasting room and we really enjoyed the experience.
>>
>> We were each paid something like $32 or $36 and we used one "salary" to
>> buy some wine of the same variety that we had picked, and the other half
>> to eat supper out because after laboring in the vineyards all day, I was
>> *not* going to cook supper.
>
> $36 and lunch? That guy got a deal. It may also explain why Cesar
> Chavez led the grape boycott lo these many years ago.

IIRC, I made up some fake "union cards" signed by "Chavez" to take with
us. This was Missouri and a small vineyard, definitely not in the
commercial grower league. I don't think they could have found Union
farm workers anywhere near the area to do the harvest.

>> Living in an RV for 9 years might seem strange to some people, but the
>> lifestyle was rich with experiences we would never of had living in a
>> stuck to the dirt home.
>
> It actually sounds like a neat idea, as long as you are living with
> someone who doesn't drive you crazy in a small space!

It wasn't that small. The last fifth wheel trailer was over 40 feet long
and was probably larger than many New York City apartments. I could
watch TV on my own satellite TV receiver in the bedroom while hw watched
sports or stupid sitcoms in the living room.

I think he got in my way less in the RV kitchen than he does in the big
kitchen we have in the house. I don't know how he does it, but he just
manages to be standing in front of whatever drawer or cabinet I need at
the very moment I need it.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.