Tag: spices

Vegetable Stock

Vegetable Stock

A great way to use your garden bounty.

Vegetable Stock
Author: Renee Shelton
Ingredients
  • 3 onions chopped
  • 3 tablespoons unsalted butter
  • 2 leeks white and green parts, washed and chopped
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 1/4 pound button mushrooms chopped
  • 1 cup potato peelings / scraps
  • 1/3 cup plus 12 cups water
  • 1/4 cup lentils
  • 6 unpeeled garlic cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 12 long whole parsley sprigs
  • 1 teaspoon salt
Instructions
  1. Cook the onions with butter in a large stockpot until golden. Add in the leeks, carrots, celery, mushrooms, potato peelings, and the 1/3 cup water. Bring to a boil, and then simmer for 5 minutes, covered.
  2. Add in the 12 cups of water, lentils, garlic, peppercorns, thyme, bay leaf, parsley sprigs, and salt. Bring to a boil, the simmer on low, uncovered, for about 2 hours.
  3. Strain through a fine sieve and cool properly.
  4. Chill overnight to skim the fat, then use.
Recipe Notes

Adapted from Gourmet Magazine, October 1989

 

Curry Leaf – Murraya Koenigii

Curry Leaf – Murraya Koenigii

The curry leaf plant is a subtropical, evergreen shrub with leaves that look like tiny palm fronds. This plant is completely different from the curry plant, Helichrysum italicum, a Mediterranean herb with tiny, silver looking leaves. While the curry leaf tree does have berries (berries are