Thursday, January 15, 2009

Broth

I made vegetable broth today.

It was an excuse to keep a huge pot of something boiling on the stove all morning. Because it's that cold outside.

Here's how you do it.

Peel an onion and cut it in half.
Peel two carrots and cut them in three pieces each.
Peel three cloves of garlic.
Cut a rib of celery into three pieces.

Put a couple of tablespoons of olive oil in the bottom of a really big, really deep pot. Heat to medium-high (shimmering but not smoking), throw the vegetables in and stir them around for about 5 minutes. Pour 10 cups of water over them and bring to a simmer.

Add a small handful of fresh parsley, 1/2 teaspoon of red pepper flakes (cause I like a little zip), 1 tablespoon of sea salt, and 1/2 teaspoon of fresh ground black pepper.

Put a lid on it and simmer for 1 1/2 hours.

Adjust seasonings to taste and let the mixture cool.

Strain through a fine sieve and freeze in ice cube trays. Store the cubes in a big ziplock baggie and use instead of water when making rice, cous cous, or as a base for soups.

Now your house smells good, too.