Wednesday, March 4, 2009

Lesson 1 Recipes - Roasted Vegetable Stock

Makes approximately 2 quarts.

½ lb. crimini mushrooms, brushed clean, trimmed
2 large yellow onions, cut into quarters, skins left on
1 leek, sliced lengthwise and washed thoroughly, cut into 2” pieces
2 carrots, washed but not peeled, cut into 2” pieces
2 stalks celery, washed, cut into 2” pieces
2 medium red potatoes, scrubbed, cut in half, skin left on
3 medium tomatoes cut in half
2 Tbs. olive oil
4 cloves garlic, smashed
10 cups cold water
1 bay leaf
3 sprigs fresh thyme
4 sprigs parsley, stems included
2 whole cloves
6 black peppercorns
Pinch of red pepper flakes

Place vegetables into large roasting pan. Drizzle with olive oil, mix to coat well. Roast for approximately 50 minutes, or until vegetables have browned (caramelized) and softened. Add garlic and roast for 15 additional minutes.

Remove roasting pan from oven. Transfer vegetables to stockpot. Deglaze roasting pan with one cup of water, and pour liquid over vegetables in stockpot. Add remaining water, pepper flakes and
bouquet garni or loose herbs and spices. Bring mixture to a boil over medium heat, reduce heat to low and allow mixture to simmer for 30 minutes.

Cool slightly before straining, then continue to cool until room temperature. Use immediately, refrigerate or freeze.

Five cups of vegetables to six cups of water, generally yields four to five cups of stock.

Other Vegetables: You can also add corn, squash, parsnips, other types of mushrooms. Vegetables to avoid include those in the cabbage family, eggplant and most strong greens.

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