Casie Becker wrote:I make a lot of soup (big fan of one dish meals). Especially when you're making a vegetable broth it's worth the extra step of browning the veggies before adding water. And never underestimate the value of copious amounts of herbs. Not only do they add a lot of flavor, they're more nutritious than most of the vegetables.
Casie Becker wrote:Just put a little cooking oil in the bottom of the pan and stir the vegetables around until they start to change color. It's called caramelizing when you do it to onions, but most vegetables can get just a little searing on the edges. If I were to guess, the higher heat lets some chemical reactions happen that can't happen in water and it adds to the complexity of the flavors and helps get a visually appealing darker color to the broth.
Nothing too complicated. Just put a little cooking oil in the bottom of the pan and stir the vegetables around until they start to change color.
Thekla McDaniels wrote:We call that roasted tomatoes, and don't bother cutting them up much. Once roasted they can be canned or frozen. It's a wonderful ingredient to have on hand, great thing to add to soup stew casserole any tomato based sauce can start with these, and it will flavor the soup if you don't have broth. ONe thing worth mentioning, if a person is concerned with aluminum intake: tomatoes are acid and they will react with the aluminum foil if you use it, and you'll get a big dose of aluminum with your tomatoes.
Julia Winter wrote:Chowder! I just finished off some cockle clam chowder, from cockles we collected at Netarts Bay on the Oregon coast. Yummy.
It was pretty much as described above, start with bacon, move on to onions, then potatoes and celery, milk and clams. Oh, and clam juice, as much as you have.
Tyler Ludens wrote:Oh my! Someone else who remembers Bread In A Can! I loved that stuff!