Best Vege Stock Ever!

I had never made my own vegetable stock and was also underwhelmed with the flavor of store bought stock. I bought One Bite at a Time by Rebecca Katz and was intrigued with her Magic Mineral Broth. Warning: it is quite a bit of work so make it separately and freeze in glass jars so you can pull it out and use it to add to her other recipes. And, I love this cookbook and her other recipes including a poached coconut ginger salmon that uses this vege stock.

I do make modifications to her recipe using what I have from my CSA (Community Supported Agriculture) box. I used red onions, purple potatoes, fennel instead of celery, and cilantro instead of parsley as a result. And no kombu because I haven't been able to find it where I regularly shop. Try to use organic produce in season if possible - it will taste better. I promise!

Wash and chop in chunks the following. I admit to peeling which is part of why it takes me longer to whip this up.

Mineral Broth

• 1 bunch carrots with tops (I wash and include green tops)
• 2 small to medium onions
• 1 leek, both white and green parts
• 1/2 fennel bulb with stocks/greens
• 4 garlic cloves
• 1/2 bunch flat leaf parsley or cilantro
• 3 potatoes
• 3 sweet potatoes
• 2 bay leaves
• 12 red and white peppercorns (or black. I've been trying different peppercorns which I purchase in little boxes by Spicely. I combined red and white peppercorns together. I enjoy their flavor which is milder to me than black peppercorns.)
• 5 whole juniper berries
• 1/2 tablespoon sea salt 

Again, rinse and scrub everything well and place in a 12-quart or larger stockpot, add all ingredients, and fill pot with water to 1-2 inches below the rim. Bring to a boil. Simmer for at least 2-3 hours. Strain stock using a large mesh strainer and bring to room temp before freezing/refrigerating.

I modified one of Rebecca's a tomato soup recipes that includes this stock and will post next so you can take advantage of tomatoes now and freeze the soup for chilly fall days that are just beginning.

Bon Appetite!

Creating complex flavor using watermelon

Watermelon is delicious as is. It can also be made to be more complex when other ingredients are added. My good friend, Kristie, shared this recipe with me years ago and when I read the ingredients, I thought "This sounds like a really odd combination." Normally I can read a recipe and figure out the taste in my imagination. This one was beyond me.

I hope you enjoy it as much as I do. It was created by Chef David Richards, Sweets & Savories, in Chicago, IL. I don't know whether or not he is still there. He prepared this salad at the Chicago Botanic Gardens for one of their Summer Chefs programs.

I know the 1st day of Fall recently passed but I'm still purchasing amazing seedless watermelon at Trader Joe's so enjoy while you can!

Summer Tomato & Watermelon Salad

• 1 small seedless watermelon cubed
• 1-2 cups mixed chopped tomatoes (I wash and cut into cubes keeping skin and seeds)
• 1/4-1/2 cup Basil, Cilantro, Mint washed and sliced in strips
• 1 cup Arugula
• 1-2 teaspoons honey
• 1 Tablespoon Olive Oil
• 1 Tablespoon Balsamic Vinegar
• Dash chili flakes or paste
• Kosher salt and fresh ground pepper to taste

Mix honey, olive oil, vinegar and chili paste. In a large mixing bowl combine watermelon, tomato, arugula and herbs to your liking. Gently toss with prepared dressing. Adjust seasoning. I think this salad gets even better the next day too.

Bon appetite!

Summer Flavors on Winter Days

I really don't like winter. I don't like being cold. I don't like the gray, gloomy, short days. And, I'm not that wild about winter produce. Since I try to purchase what's in season to eat, I feel limited by the greens, oranges and browns of winter produce.

Last winter, I found a workaround so I'm now roasting and blanching like a crazy woman. While sunny corn, bright tomatoes and fragrant peppers are in abundance, I'm blanching and roasting and freezing for winter. Our grandma and great granny did this with pickling. What I'm proposing takes a lot less time and is pretty darn delicious.

Note: Try not to over blanch vegis. You want them crispy since you'll be cooking them again when you reheat or add to soups.

Green Beans, Carrots, Broccoli

To blanch, add about 1 teaspoon of kosher salt to a pot of cold water, turn on high until boiling. Gently add washed and sliced broccoli, green beans, or carrots for 1-2 minutes and remove while still bright and fresh with color and still crispy. Drain in a colander and stop the cooking process by rinsing with cold water or tossing with ice cubes.

Once drained of excess water, place in clean glass jars, cool to room temp and freeze. Allow 1/2 to 1 inch at top of jars to allow room for expansion when vegis freeze.

Thaw and add to soups or saute with olive oil, nuts and dried fruit for an added splash of bright color with your pork chops or roasted chicken.

Red Bell, Jalapeno, Pablano PeppersBroil and rotate or toast in a toaster oven until almost completely blackened. Remove from heat and place on a glass plate and cover with a paper or cloth towel to steam skin. Once cooled, place on a cutting board and skin, seed, and slice. Please in small glass jars - I use old herb and baby food glass jars. Allow 1/2 to 1 inch at top of jars to allow expansion when frozen.

These can all be added to other dishes in winter. One of my favorites: puree roasted bell pepper with sweet cream butter and some kosher salt. This is great on a baked potato or added to roasted corn (that you've also frozen and are bringing out in winter.)

Corn

I clean corn of husks and wash well to remove corn silk and roast on a cookie sheet at 425 degrees for 25 minutes. Corn may also be blanched following previous directions above. Once cooled, I cut the corn from the cobs into a large bowl and then freeze for winter use.

Tomatoes

Clean and slice in roughly 1/4 inch slices tomatoes and roast on a cookie sheet at 425 degrees for 25-35 minutes with 1-2 tablespoons of orange or lemon olive oil or extra virgin will also work. You'll love how the citrus olive oil adds a beautiful complexity when you add these roasted tomatoes to soups, on top of homemade pizza or in stews later in winter.

Cool and place in clean glass jars for freezing allowing 1/2 to 1 inch for expansion.

So enjoy the bounty and prices at your farmers market now for your future winter lunchs.

Bon Appetite!