I have thought about the direction of the blog and feel that there need to be more recipes, skills and direction about food.
In today's world more vegetable base items are important, not excluding animal proteins but adding to them, to this end I am starting with a strong vegetable based flavoring and base item, Vegetable Stock
Vegetable Stock
Yield:
Makes about 2 quarts
1/2 lb portabella mushrooms cut into 1-inch pieces. Wild mushroom like Portobello, Crimini,
Porcini and Shitake have stronger flavors.
1 lb onions, cut into 1-pieces 1 lb carrots, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 tablespoons chopped garlic
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves
1 cup canned crushed tomatoes
2 qt water
1 lb onions, cut into 1-pieces 1 lb carrots, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 tablespoons chopped garlic
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves
1 cup canned crushed tomatoes
2 qt water
Toss together mushrooms, onions, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast the vegetables in middle of oven, turning them from time to time, until vegetables are golden, 30 to 40 minutes.
Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits called found, for about 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve or a cheese cloth lined colander into a large bowl, pressing on and discarding solids, then season to your taste with salt and
