basic recipes

[GoodbyeGirl]

this is a thread for basic recipes like soup stocks and how to cook uncommon grains, etc.

vegetable stock

4 c vegetable trimmings
8 c water
1/2 t sea salt
bay leaf
2 sprigs fresh parsley
flavorful herbs such as rosemary, thyme, chervil, or tarragon

place all of the ingredients in a 4 quart pot and bring to a boil over medium heat. reduce the heat to medium-low and simmer, covered, about 20 minutes. strain the stock into another pot or large bowl.
use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.

[GoodbyeGirl]

kombu stock

6 inch piece dried kombu
6 c water

place the kombu and water in a 3 quart pot. let sit for 15 minutes before bringing to a boil over medium heat. reduce the heat to medium-low and gently simmer, uncovered, for 2 to 3 minutes. immediately remove the kombu and reserve for another use.
use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.

[GoodbyeGirl]

shiitake stock

4-5 dried shiitake mushrooms
6 c water

place the shiitake in a medium-sized bowl and cover with the water. use a small plate to keep the mushrooms submerged and soak for at least 2 to 3 hours.
remove and discard the stems from the soaked shiitakes, thinly slice the caps, and return to the stock.
transfer the stock to a 3 quart pot and bring to a boil. reduce the heat to medium-low and gently simmer 15 minutes.
use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.

[GoodbyeGirl]

kombu-shiitake stock

4-5 dried shiitake mushrooms
6 inch piece of kombu
6 c water

place the shiitake, kombu, and wter in a 3 quart pot and let sit for 15 minutes.
place the pot over medium heat and bring to a boil. remove the kombu, reduce the heat to medium-low, and gently simmer 10 to 15 minutes more. remove the shiitake and reserve for another use.
use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.

[Jane M]

Now I bet that Shitake/Kombu one would make a great alternative to dashi....my greatly missed dashi....