The lighting was a bit strange because I finished it later at night. But even so, isn't that a great color?
Vegetable stock isn't really some great art, and it's probably not even worth posting about. But I like making stock. This is what I do:
Roughly chop "some" large carrots, celery, onion, and garlic and put in a large stock pot. Add to that a tablespoon of salt, a palm-full of whole black peppercorns, and 2 bay leaves. Cover all the vegetables with water (8-10 cups) and cover the pot. Put on high and bring to a boil, then turn the heat down to low and keep on a steady simmer for 2-3 hours. Allow to cool, then strain and refrigerate the beautiful stock. For a richer color, add the skins of the onions.
I'm anticipating the last chicken noodle soup of the season with this stuff. Or maybe make a gravy with it for a homemade pot pie. What do you like to do with stock?
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