Making a great soup or stew will come down to the stock
used. Making your own homemade stock is a great way to use up
leftover food while imbuing your foods with fresh, seasonal fla-
vor. You can purchase premade stocks and in the interest of time,
I do as well. Always try to be mindful of the amount of sodium
used. It does take some serious stovetop time, but it’s not as hard
as you may think. Having soup stocks on hand is the way to add
that punch of flavor to not only your soups and stews but other
dishes that just need a splash of flavor. Stock makes use of scrap
and leftovers that you’d perhaps otherwise throw out. Using these
up is not only frugal but eco-friendly. So, when time permits use
your own stock. If you think your making lots of stock in a batch,
keep in mind your stock can be frozen so it’s ready in a moment’s
notice. If you are only cooking for one or two people at a time,
freeze in ice cube trays so you have perfectly measured portions
to add when needed.
There are four kinds of stock: vegetable, chicken, meat and
fish. It’s best to use a stock that goes with what your cooking,
although a vegetable stock may add a nice layer to a meat
soup. When making a vegetable stock try to steer clear of using
cabbage, broccoli and/or cauliflower. These may impart a strong
flavor, but it’s your soup experiment. When you’re done cooking
your stock, allow to cool and congeal, and remove any or all fat.
With a meat stock you will want a deep rich flavor, so roast
your bones and vegetables for about 45 minutes in a 450-degree
oven before adding to your stockpot and adding water. You’ll
want about 5 to 7 pounds of meat and bones, which can include
beef, veal, lamb, pork, ham or venison. Add about half as much
vegetables. The vegetables can be scraps or whole. You’ll want
to add bay leaves, some black peppercorns and about a half
a cup of fresh chopped parsley and other seasonings, such as
basil, thyme and oregano and why not some ground coriander.
Simmer for about four hours. Once again, the fat layer can be
easily skimmed off the chilled stock.
A seafood stock comes in handy for many recipes. You can
use any inexpensive fish scraps, bones and trimmings. You can
also use crab, shrimp and lobster shells for flavor. Be careful with
veggies to not overpower the fish. It is suggested to use a couple
large onions and a celery stalk sautéed in butter with four or five
garlic cloves. So, toss in some fish parts, some dry white wine,
peppercorns, lemon juice and light herbs like parsley and cover
the whole thing with water. Bring to a boil and then simmer for
1 hour. Cool it, strain and get ready to freeze.
And finally, a poultry stock. You can buy inexpensive chick-
en or turkey parts like the backs or necks to make a stock or
use the bones of leftover poultry or for a richer taste roast some
wings and some veggies for 40 minutes at 450 degrees. You’ll
need about 4 to 5 pounds of poultry parts, about half as much
vegetables, 6 to 8 garlic cloves and a tablespoon of peppercorns.
Cover all with water and simmer for about two hours. Allow
to cool, remove any fat desired and your ready to freeze.
Whatever soup or stock you decide to make, make it with
love. Soups are meant to be shared. Invite the family, some
friends or that special someone in your life over for a bowl.
Have your guests bring a french baguette and some wine and
you’ve got yourself a lovely evening. The shared experience is
what it is all about.
Get those pots simmering.
GOOLD ORCHARDS
30th
Anniversary
Celebration
B ROOKVIEW
S TATION W INERY
at Goold Orchards
Voted “Capital
Region’s Best
Winery”
BROOKVIEW STATION
WINERY
Joe–Daddy’s
Hard Cider
at Goold Orchards
www.joedaddyhardcider.com
Apple Festival
Sat.Oct. 13 & Sun. Oct. 14
9 am- 5 pm
Welcome Back...
• Hay
Dick Solberg •
Wagon • Kids Activities • NY Wine Tent
I-90 to Exit 11E • Schodack
www.goold.com • 518.732-7317
Restaurant
NEW!
Gift Shoppe • Apple Barn
Find us on Facebook Badge
Delicious Food
CMYK / .ai
Gift Certificates
Eat and Shop in One Stop!
Serving Breakfast & Lunch Daily
Open 7 Days a Week: 7:30 am–5:00 pm
(518) 399-8359
336 Schauber Road, Ballston Lake, NY 12019
55PlusLivingGuide.com
LakesideFarmsCiderMill.com
13