Comments on REC(ession)IPES: Stone Stock: Vegetable Version

YAY! I'm saving scraps now, and I'm excite...

2011-10-26T13:13:28.925-04:00

YAY! I'm saving scraps now, and I'm excited to find this recipe. Can't wait to make my own. :) Thanks!

A time and energy saving tip we do in our house is...

2009-08-12T17:33:31.274-04:00

A time and energy saving tip we do in our house is throw everything in the crockpot with liquid and let it go for a few hours. The crockpot uses less energy and doesn't heat up the house in lovely hot humid Texas summers.

I just made my first batch last night and am gonna...

2009-07-06T15:30:06.210-04:00

I just made my first batch last night and am gonna sound like such the Suzy Homemaker now: I used the reserve liquid from boiling beets (that I made beet chutney with) Once I drained it, I also let it reduce for a few hours over low heat to have a more concentrated final product. Apple peels, garlic and leek scapes, collard stems, beet stems, thyme, oregano, garlic and onion skins, carrots, celery and a splash of white wine that needed using.

Thank you for sharing this. It's a great idea!
- Lena

Thanks for the post. I've gotten into the habi...

2009-07-03T14:38:02.273-04:00

Thanks for the post. I've gotten into the habit of making chicken stock with my chicken carcasses, but haven't tried vegetarian stock yet. This is a great intro. :)

Bunnay: interesting idea! We'll try that: t...

2009-06-14T19:26:38.308-04:00

Bunnay: interesting idea! We'll try that: thanks for the tip!

I have also found that apple peels (we use granny ...

2009-06-13T10:02:23.515-04:00

I have also found that apple peels (we use granny smiths here) add a sublime and subtle sweetness that adds great depth to stock.

Thanks for all the compliments! Lisaloo, your "be...

2009-05-23T12:06:37.743-04:00

Thanks for all the compliments! Lisaloo, your "belle-mere" was absolutely correct: a parmesan rind thrown into a minestrone or a ribollita gives a FANTASTIC flavor, richness and heft to a soup. You can toss one into basically any soup that would benefit from having parm grated over the top. Try it! Stumptown Savory: roasting is an interesting idea, I may try that next time! WV Barbie: yup, we already have the remnants of a roasted chicken in the freezer next to another growing bag 'o' veggie bits: we're doing chicken stock next.

Great post! I love to make my own stock-then I con...

2009-05-23T07:17:33.334-04:00

Great post! I love to make my own stock-then I control the ingredients and avoid any nasty additives!

Love the post! Great recipe!

2009-05-23T05:33:30.499-04:00

Love the post! Great recipe!

My belle-mere told me you can also toss the rind f...

2009-05-22T22:57:36.341-04:00

My belle-mere told me you can also toss the rind from parmesan cheese into soup for added flavour. I have yet to do it but I like the idea. I have 2 little kids and am always tossing good but not-eaten raw veggies in the compost - now I know what to do with them...thanks!!

I have an award at my site for you. Thank you for ...

2009-05-22T22:45:12.218-04:00

I have an award at my site for you. Thank you for such an amzing blog.

I have been making my own stock since I started co...

2009-05-22T21:12:30.438-04:00

I have been making my own stock since I started cooking! All you need to do is keep a produce bag in the freezer and then every time you chop up a tasty veggie, toss the odds and ends into the bag. When the bag is full, make stock! Just beware green peppers and broccoli/cauliflower/cabbage/radishes...I've found they don't work so well. But everything else is pretty much fair game. If you want to make chicken stock, it's as easy as adding a second freezer bag for bones/skin/etc from a roasted chicken. And for my final hint (I promise!), my Granny always told me to keep the skins from your yellow onions to give your stock really nice flavor!

Thank you I am breaking the budget on buying stock...

2009-05-22T15:03:17.086-04:00

Thank you I am breaking the budget on buying stock and I just don't like the granules.

Good for you! Making stock is a great way to impro...

2009-05-22T13:47:47.313-04:00

Good for you! Making stock is a great way to improve the flavor and nutritional value of your foods while also saving money. I make it a habit always to keep any bits of onion, carrot, celery, and mushroom that I don't use in a bag in the freezer so that when I am ready to make stock I have those bits. A quick roasting of the frozen parts with some fresh veggies produces an excellent stock. Adding mushrooms gives it real depth. Good work!