What to do in the summer with all the stock I have made
All during the long winter months I have made poultry and vegetable stock but now that we are about to be "outside cooking" what can do with my stockpile of stocks in the summer?
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12 Comments:
popsicles?
derosa at 7:54PM on 04/02/09
fondue....marinades....save it til the fall when you're anticipating homemade soup....risotto on a cooler summer day....
mepolo at 8:08PM on 04/02/09
Use it to make couscous for a side dish. Cold soups often call for stock.
smallblondemom at 8:11PM on 04/02/09
Use it to make rice, pasta, couscous or quinoa for side dishes and salads for extra flavor.
Boil potatoes in it for mashed/twice baked or potato salads.
Steam/blanch/simmer veggies in it for flavor.
Use it as the braising liquid for meats on the grill.
Use veggie stock as the base for a nice gazpacho or Mexican-lime cold tomato soup.
Reduce some and use as the base for a savory marinade.
Use it as the liquid to simmer brats in before grilling.
sadiepix at 8:11PM on 04/02/09
i agree with sadiepix, use it in place of water for many things you cook, it adds lots of flavor.
olddad at 8:48PM on 04/02/09
Ice cube trays, into baggies, and pull them out all year long.
Nursie at 8:54PM on 04/02/09
Use it as a base for Pho or other noodle dishes that are wonderful in the summer (or any time of year) with all of the fresh herbs you can put in the broth.
Use it for light soups (with tortellini) or as a brothy sauce for something like chicken breasts or thighs. One of my favorite dishes is to flatten out some chicken (usually breasts in this case, one of the very few times I choose them over thighs) and put something like roasted peppers, spinach or arugula or sauteed kale and maybe even a bit of cheese of some sort, roll it up and toothpick or tie it together. Then poach the chicken rolls in broth with lots of fresh herbs (basil and thyme are great) and, if you like, some fresh peas (early summer/late spring) or fresh green beans and some small new potatoes. Take the chicken out and slice it and then serve it in a shallow bowl with the vegetables, potatoes and some broth. Not quite a soup, more than a sauce and a wonderfully flavorful and light summer dinner.
ccbweb at 10:24PM on 04/02/09
Freeze them and use when making sauces and gravies. I eat soup year around so I would no problem ging through it in a hurry.
pjracz10 at 11:54PM on 04/02/09
Why not make and freeze a Winter's supply of soup with all the lovely, fresh produce that is available in Summer and Fall? The hard work of making the stock will be done already.
bareneed at 7:24AM on 04/03/09
One of my favorite summer dishes is cold avgolemono soup, minus the rice. If the stock is really rich, it'll gel, which is even more fun.
lemons at 10:01AM on 04/03/09
Freeze it into cubes and when you have soup, throw it in to cool it down :)
sweethunibabi at 11:49AM on 04/03/09
I heartily second the suggestions to use when deglazing a pan to make a sauce or gravy.
I saw a suggestion for pho earlier, but when it's in the nineties or more and it's hot and humid, I love naeng myun (literally cold noodles). It's a Korean noodle (buckwheat noodles) dish in a cold clarified beef broth served with cold sliced beef, sliced Korean radish or daikon, julienne of cucumbers and Korean pears. Often served with hot mustard (optional) and a particular type of kimchi. It's so perfect on a summer day.
And of course, gazpacho would be bettter with your homemade veg stock than with water.
My husband and I went to Charlie Palmer's Dry Creek Kitchen in Healdsburg and had the best chilled tomato soup with a mint&melon sorbet. I didn't ask for the recipe, but MAN was it good! Sounds like the perfect use for some of that stock come tomato season, eh?
wookie at 3:58PM on 04/03/09