Taking Stock

It may seem like soup season is over. Spring has sprung pretty much everywhere by now. 
Sunshine and flowers not withstanding, the other day while cleaning the apartment, I found myself making a big pot of vegetable stock. Maybe it was nesting, maybe it was insanity - it was 80 degrees in Los Angeles - but it felt good to have something cooking while I worked.

There's no denying that a good stock can deepen the flavor of even the simplest of dishes. The workhorse of the stock world is your basic Chicken Stock. It cures the common cold, makes frozen peas taste like a delicacy.  Throw in some noodles and you've got everyone's favorite comfort food.

For those of us who cook without meat, finding a good substitute can be daunting. I find most store-bought vegetable stocks to have an odd sweetness or spice to them that often overcomes the flavor of the food it's supposed to enhance. Good stock should be like a killer back-up singer - it makes the main ingredient look like a rockstar but is gracious enough to stand just outside the spotlight.

A few winters back, I set out to make my own. What I arrived at, after a little Google-ing, is a nice, basic stock that does the job of a chicken stock without the chicken. Easy to make and easy on the wallet, this stock is a great way to maximize the flavor of any soup, sauce, or boiled veg. You can make additions or subtractions, as you like. Mushrooms might be good for something more akin to 'beef stock'; tomatoes if you prefer a red stock. I've added the green end of leeks when I've got them on hand. Improvising won't hurt here.

A little tip: I find that salt often brings the stock together, so don't be discouraged if at first taste it doesn't immediately ring your bell, salt it and then see what you think.

Once the stock has cooled, I put some in the fridge in an airtight jar for use during the week. The rest I freeze in quart or sandwich sized baggies for the weeks to come. It's a lifesaver to have on hand and the product you get far outweighs the effort (and $) required!

Don't worry that your stock will go to wase with summer fast approaching. A few baggies of frozen stock in the freezer will come in handy all year long. I thaw it out and use it to thin gazpacho or as a base for other cold soups. Swap stock for water next time you make rice or quinoa, it's a great way to add a little extra flavor and maybe break the monotony!

Veg Stock

6 carrots
1 celery heart (about 7 stalks)
2 onions
2 cloves garlic
1 tsp peppercorns
salt (to taste)
2-3 bay leaves
10 cups water
olive oil

Rough chop carrots, celery, and onions. (or don't! You can actually just throw them in whole if you've got a big pot) Put a little olive oil in the bottom of your stock pot** over medium heat.

Add the onion and a little salt to get a good sweat on. Once you get a little brown color on the edges of your onion, add the celery, carrots and whole garlic cloves, sauté for another minute or two. (I find that sautéing the veggies first gives a little extra bit flavor. If you're short on time, feel free to skip this step and leave out the oil all together. Boiling alone works just fine.)

Next, add 10 cups of water, peppercorns, and bay leaves. Cover and leave over medium heat to slowly bring water to a boil. Let the stock boil, covered, for about 45 minutes, until vegetables become soft and there is a noticeable darkening of the water. Turn off your burner and let the stock stand, leaving vegetables to 'steep' until the liquid is cool.

When you're ready, scoop out the vegetables and discard (all their flavor is now in your stock, so don't feel guilty about sending them straight to the compost pile!). Pour stock through a mesh strainer to catch all the leftover pulp and peppercorns. Freeze or refrigerate as desired.

(If you're in a pinch or prefer to buy veg stock, I recommend Imagine Brand 'No Chicken Stock'. It absolutely does the trick and runs about $4.00 a quart at most grocery stores. Making your own is cheaper, but do what you gotta do!)

**It should be said here that I did not own a stock pot, or anything resembling a stock pot, for the first year of my efforts to make my own stock. My dear friend Erica was kind enough to loan me hers every other Saturday until I got a pot big enough to fit 10 cups of water. Thank you, Erica!

30 and counting.....I Can't Believe It's Not Turkey!

Here are the last three recipes from our Food Network Challenge roster. They are all 3 vegetarian, and can easily be made vegan if you sub out the butter (and use vegan marshmallows).
Send us your Thanksgiving recipes and your thoughts on ours! We're always looking for a way to make it all better. To good eating and good health! Happy Thanksgiving!

(I have had so many requests for this recipe. I hope it lives up to all your meatless hopes and dreams. Improvements and suggestions welcome!)

 

‘I CAN’T BELIEVE IT’S NOT TURKEY’ TOFU LOAF**

 

5 blocks extra firm tofu

1 cup panko

1 tbsp nutritional yeast

1 tbsp fresh sage, chopped

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tbsp fresh chives, chopped

1 tsp kosher salt

1 tsp cayenne pepper

2 tsp dijon mustard

¼ cup red wine

¼ cup balsamic vinegar

2 vegetable boullion cubes, dissolved in
¼ cup boiling water

1 tbsp olive oil

Ground black pepper to taste

 

Press tofu blocks between clean dishtowels and press with weighted cookie sheet for at least 1 hr.(even overnight if you have the time and inclination) While tofu is draining, in a small bowl, whisk together herbs, Dijon, red wine, balsamic vinegar, olive oil, and boullion. Set aside. Once tofu has drained, place blocks into food processor (as many as will fit, this can be done in stages.). Whip until it reaches the consistency of ricotta cheese, smooth and blended. Transfer to a large mixing bowl. Pour the set aside marinade over the tofu and fold until thoroughly combined. Then fold in panko and nutritional yeast. Transfer tofu mixture into greased loaf pan. Refrigerate to set at least 1 hour (again, overnight would work, too). Bake at 400 degrees for 1 hour. (Tofu can be baked longer to achieve desired dryness)

 

For vegetarian gravy:

1 tbsp butter

2 tbsp flour

1 clove chopped garlic

1/2 tsp poultry seasoning

1 tsp chopped dried onions

3 cups Imagine brand ‘no chicken’ stock

Salt, pepper to taste

 

Melt butter in medium sauce pan. Add flour stir until completely combined with the butter. Cook 1 minute. Add stock and stir until butter-flour mixture is completely dissolved. Add garlic, poultry seasoning, and dried onions. Let simmer while stirring until it thickens to desired consistency. Salt and pepper to taste.

 

**I ‘invented’ this dish after a lot of online research on ways to make tofu taste like meat. It’s by no means perfect. I am revamping it for this year’s Thanksgiving meal, and I will post the recipe as soon as it’s ready. Already, I know I would substitute ground rolled oats for the panko. They bind better and keep the recipe gluten-free. I have to say, it was a very proud moment when the loaf came out of the pan on national TV and looked absolutely gorgeous. The show focused so much on Tofu vs. Turkey. Big deal! I think they can co-exist peacefully on any Thanksgiving table.

 

BECCA’S WORLD FAMOUS SPICY PECAN SWEET POTATO
CASSEROLE **

 

Spicy Candied Pecans for topping:

1 tbsp of unsalted butter

1 ½ cups pecans

2 tsp sugar

¼ tsp cayenne pepper

 

For casserole:

4 large sweet potatoes

½ cup sugar

1 egg, beaten

1 stick of butter

½ cup soymilk creamer

2 tsp vanilla extract

Pinch of salt

1 bag mini marshmallows

 

Spicy Pecans:

Sift together 2 tsp sugar and ¼ tsp cayenne pepper and a tiny pinch of salt. In a skillet, melt butter. Over med-low heat, add pecans and cook, stirring often until the nuts brown (5min). Sprinkle sugar-cayenne mixture
over the pecans and stir until the sugar dissolves. Empty pecans onto parchment paper. Let cool. Chop into med-small chunks. Set aside.

 

Preheat oven to 375 degrees. Peel potatoes and boil in salted water until tender. Drain and mash with fork or potato masher until all potatoes
are broken down. Add egg, sugar, butter, evaporated milk, vanilla and combine. Once combined, beat with an immersion hand blender until whipped and fluffy.Pour mixture into greased casserole dish and bake 25 minutes. Remove from oven and coat with mini marshmallows and chopped spicy pecans. Return to oven and bake 5-10 more minutes until topping is golden.

 

**This dish is always billed as ‘the one thing Becca can cook.’ She’s such a good sport. She’s actually quite
capable in the kitchen. John Besh said he wanted to eat a whole pan of her sweet potatoes. (I’ll save for another day the story of the time she managed to both burn Mom’s birthday dinner and shatter several pyrex dishes all in one evening.)

 

PUMPKIN RISOTTO**

3 tbsp extra virgin olive oil

3 cloves of garlic, minced

1 tsp thyme

1 tbsp fresh sage, chopped

1 medium onion, diced

1 lb shiitake mushrooms, sliced

1 cup unsweetened pumpkin

1 cup Arborio rice

4-6 cups of Imagine brand ‘no chicken’ stock

¼ tsp nutmeg

Salt & pepper to taste

Flour to sprinkle

¼ cup soymilk creamer (if desired to add creaminess to
finished dish)

1 bunch of fresh sage, sliced into ribbons, 1 tbsp butter for
garnish

 

Combine stock and pumpkin puree in a medium saucepan and keep hot, but not boiling, over a low flame. Heat 1 tbsp of olive oil in a large sauté pan, add onion and cook until translucent. Stir in garlic and thyme. Add
in rice and sauté for 3-5 min, not allowing it to brown, stirring frequently. Next, add 2 full cups of stock, stirring constantly until all liquid is absorbed. Continue to add stock a ½ cup at a time, until all stock is absorbed, always stirring. Remove from heat and add 1 tbsp of olive oil (and/or soy creamer if desired) stir until smooth.

 

For sage garnish: melt 1 tbsp of butter in small sauté pan, sauté sage until thoroughly browned and crispy.

 

**We made ‘risotto cakes’ on the show. They didn’t work! In the judging segment (the portion they didn’t air!) Michelle Bernstein (whom I adore) recommended that we form the cakes on a baking sheet, without the flour, and refrigerate them for 30min-1hr and then flour them just a tiny bit and pan fry. It changed the way I cook. It’s so simple. Now, I don’t make a burger/patty without allowing time for them to set in the fridge. Thank you, Chef Michy!

30 and counting.....ways to use up basil before it spoils

Every week I buy basil. I buy it and it goes bad because basil does not come in batches for one or two. It comes in enough-basil-to-feed-an-army. Yes, I should grow my own. Sadly, nothing lives for long in The Valley. I couldn't stand the carnage any more. Everything I plant dies. We even had a cactus go into the light. Anyhow, here's how I used up some basil today:

Quick Artichoke Pesto:

2 cloves of garlic
1 good handful of basil leaves
8-10 artichoke hearts (i used canned. almost a whole can, but I ate 4 before I could put them into the food processor)
the juice of 1/2 a lemon
olive oil, about 1/4 cup, just enough to make everything blend together
salt and ground black pepper to taste

I threw it all into my hand-me-down mini-food processor (the Oster Oscar). Voila. We dipped raw brocolli in it and then mixed some in with quinoa for dinner. Bon apetit!