Basic Vegetable Japanese Style Stock Food

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

BASIC VEGETABLE JAPANESE STYLE STOCK

Steps:

• Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
• EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
• Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
• Storage:.
• Will store for 5 days in airtight container in refrigerator. Also freezes well.

BASIC VEGETABLE STOCK

Steps:

• Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
• Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
• Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
• Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

BASIC VEGETABLE STOCK

Steps:

• Place water in stock pot and add vegetables, garlic and sachet.
• Heat on high to simmering but do not allow to boil.
• Reduce heat to low.
• Skim whatever scum rises to surface.
• Simmer, covered, for 3 hours, but do not stir.
• Check occasionally to make sure stock isn't boiling and to skim surface if necessary.
• Season with salt.
• Cool; remove vegetables and strain stock.

BASIC LIGHT VEGETABLE STOCK

Steps:

• Wash the vegetables well, removing any soil or sand.
• Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
• On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
• When the vegetables are quite soft and have lost their bright colors, the stock is done.
• Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
• Discard or compost the vegetable solids.
• Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.