Herb Stock Food
HERB STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 5
Steps:
- Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, a few bay leaves, 1 or 2 crushed garlic cloves and a pinch of black peppercorns.
- Bring barely to a simmer, then turn off the heat; steep a few minutes, and strain.
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
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- Black peppercorns. Pepper is a spice that’s familiar to everyone. This slightly pungent and aromatic spice should be ground fresh for optimal flavour.
- Ground cinnamon. A warm spice packed with antioxidants, cinnamon adds a touch of sweetness to dishes. Typically used in baking and sweet preparations, it can also be found in savoury Indian and Moroccan-style dishes.
- Chili powder. Known for a bright red or orange colour, chili powder is a combination of a variety of chilis. Often used in taco seasoning and curries, this spice can be found with different levels of heat (mild, medium and hot).
- Hot-red-chili flakes. Chili flakes are a great way to add heat to any dish. Made from crushed, dried red chili peppers, you’ll often find this spice used in pasta and pizza, but it’s also added to pickles and oils for flavour.
- Cumin. Warm and earthy, cumin is the world’s second most popular spice and a great addition to North African, Middle Eastern or Indian dishes. It’s best to add cumin early in the cooking process to increase the depth of flavour.
- Ground ginger. It’s most often used in baking, but ginger can also be found in spice blends such as jerk spice, curry powder or tandoori seasoning. Its sweet, peppery-lemon notes complement both savoury and sweet dishes.
- Nutmeg. It’s important to note that a little goes along way with this powerful and pungent spice. Grown in the same seed as the less-commonly-used spice mace, nutmeg is sweet and warm and goes well in hot drinks, baked goods or with root vegetables.
- Smoked paprika. Smoked paprika is slightly sweet with notes of smoke that can be either mild or hot. It adds a beautiful red colour as well as some sweetness and smoky flavour to meats, fish and vegetables.
- Dried oregano. A versatile herb used in Mediterranean and South American cooking, dried oregano has a bold floral and lemony flavour. Dried oregano wants to be the star of any dish so be careful as it can overpower other flavours.
- Bay leaves. Bay leaves are the background star of soups and stews; while the flavour isn’t as in-your-face as oregano or cumin, if used in large quantities they will add bitterness to dishes (just one or two leaves will add enough flavour).
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