Daily Special: more stocks

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Here are two more vegetable stocks from Daily Special that belong in every

recipe collection:

 

Dark Vegetable Stock

Garlic Stock

 

* Exported from MasterCook *

 

Dark Vegetable Stock

 

Recipe By : Moosewood Restaurant Daily Special, page 18

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola or other vegetable oil

1 large onion -- chopped

unpeeled garlic cloves

smashed with the broad side of a knife

10 cups water

carrots -- peeled and chopped

1 large sweet potato or potato

scrubbed and coarsely chopped

celery stalks with leaves -- chopped

8 large button mushrooms

OR 1 portabella mushroom -- chopped

1 cup coarsely chopped fresh parsley

bay leaves

1/4 teaspoon whole black peppercorns

1/2 teaspoon salt

6 whole cloves

1/2 cup lentils -- rinsed (optional)

 

Yields about 8 cups. Total time: 1 1/2 hours

 

Traditionally, a dark stock is a standard meat stock made from beef bone

marrow and leftover scraps, ends, peels, stems, cores, and skins of

vegetables. This is a vegetarian version, sweetened with carrots, onions,

and sweet potatoes, and given earthy substance with mushrooms and lentils.

Use this stock as a base for hearty bean, lentil, and vegetable soups

 

In a large soup pot, heat the vegetable oil. Add the onions and garlic and

saute until lightly browned, 8 to 10 minutes. Add all of the remaining

ingredients, cover, and bring to a boil. Lower the heat and simmer for

about 50 minutes, until all of the vegetables are very soft. Strain the

stock through a sieve or colander. Use the stock right away. or

refrigerate it in a sealed container for up to 4 days, or freeze it for up

to 6 months.

 

Per 8-ounce serving: 32 Calories, 0g Protein, 1.6 g Fat, 2.4 g

Carbohydrates, 0.8 g Saturated fatty acids, 0 mg Cholesterol, 160 mg

Sodium, 0.8 g Total dietary fiber.

 

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* Exported from MasterCook *

 

Garlic Stock

 

Recipe By : Moosewood Restaurant Daily Special, page 19

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole heads of garlic

10 cups water

2 bay leaves -- (2 to 3)

8 whole black peppercorns

1/2 teaspoon salt

2 potatoes -- scrubbed

and coarsely chopped

2 celery stalks -- coarsely chopped (2

to 3)

2 medium carrots -- peeled

and coarsely chopped

1/4 teaspoon dried thyme

OR 4 fresh thyme sprigs

fresh parsley sprigs

 

Yields about 8 cups. Total time: 1 1/2 hours

 

A basic stock with lots of... you guessed it: garlic!

 

Remove the loose, papery outer skins of the heads of garlic and break them

apart into cloves. (There is no need to peel the cloves.) Combine all of

the ingredients in a large pot and bring to a boil. Cover, Lower the heat,

and simmer for hour. Strain the stock and use it right away, or

refrigerate it in a sealed container for up to 4 days, or freeze it for up

to 6 months.

 

Per 8-ounce serving: 16 Calories, 0.8 g Protein, 0 g Fat, g Carbohydrates,

0 g Saturated fatty acids, 0 mg Cholesterol, 160 mg Sodium, 0.8 g Total

dietary fiber

 

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