The holidays are a perfect time to slow down, reflect and make stuff from scratch. Whether it’s cookies or croque monsieur — we’re taking this time to cook with our families.
Stocks are the basis for so many savoury recipes, but they seem to be the first thing to go when we’re strapped for time. For Community Manager Agatha though, there’s nothing more comforting then brewing up a big pot for soups and stews. Left overs are put in the freezer to be used all year, making every meal taste like scratch cooking. Making stocks is easy once you get the technique down.
- 1 tablespoon Pristine Gourmet Cold Pressed Canola Oil
- 2 medium Ontario onions, unpeeled, cut into 1-inch pieces
- 10 Ontario celery stalks, cut into 1-inch pieces
- 2 large Ontario carrots, unpeeled, scrubbed clean, cut into 1-inch pieces
- 8 ounces crimini (baby bella) or button mushrooms, halved if large
- 1 small Ontario fennel bulb, cut into 1-inch pieces
- 1 head of Ontario garlic, halved crosswise
- 6 sprigs Ontario parsley
- 1 stalk Ontario dill with flowers or handful of fresh dill with stems
- 1 bay leaf
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole black peppercorns
- Heat oil in a large stockpot over medium-high heat.
- Add vegetables and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half.
- Periodically, you'll want to skim any residue off the top with a slotted spoon.
- Strain stock through a fine-mesh sieve into a large bowl; discard solids.
- Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
- We also love throwing in parsnips, celeriac or spring onions. Avoid starchy vegetables like squash or potatoes, and those in the brassica family. They'll make your stock stinky quick.