Saturday, 29 September 2018

A message from America …


thoughts turn to Autumn and the Fall.

On holiday in Maine my American friend found a recipe for vegetable soup which included the making of a stock.

Here's another question for you … considering the extra ingredients and time, is it worth it? Time v flavour. I usually use canned stock.”

Here's my reply :

I don't think there's anything wrong with using a good quality bought stock – it's whatever suits you best.

You asked about extra ingredients and time – is it worth it. The short answer is yes it is. I don't spend days in the kitchen slaving over a hot stove/hob but, if I'm around doing other stuff then it's the perfect time to make a stock. One small tip – I never move far without having my trusted kitchen timer around my neck – I'd be more than a little upset if I got distracted and burnt it!

I make a huge pot and then freeze it in practical amounts. It's not just fantastic in soup but as a base for sauces and an ingredient in other dishes too – part of our forthcoming Autumn Schedule. I roast my veggies first and then throw everything into a stock pot.

Each to their own – it's worth the effort and you produce a supply of stock for your treasure chest – just think how virtuous you'll feel.

It's funny we should be talking about soup. Today has been the coldest for three months or so – 3 degrees! Back to jeans, a shirt and a fleece.

Roasted veggie stock recipe up next.

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