The Queen of Food

When I was growing up, I always felt a bit deprived. I realized once I started having play dates filled with juice and white bread and then seeing other kids with their lunches made with yummy packaged things, sugar and preservatives that my parents were total health nuts. No junk food, no soda- veggies, fish and the occasional fresh kosher meat were staples in my house hold.

Once I got a bit older, I started to see the value in fresh healthy food; Understanding I was lucky to have this kind of education about how to eat healthfully. I had assumed that if my mother, the queen of all that is good about cooking, would have used any kind of cookbook, it would have been some sort of Earth Mother Hippie cookbook filled with simple recipes about whole foods and whole grains.

After being away from home for a good long while, I've started to bind my homesick feelings by making food that she used to make. So last time I was home, I requested a few cooking lessons and some recipes. Inquiring about her famous onion soup, she let me in on a little secret- Her name is Martha Stewart.

EXCUSE ME??!! The bearer of all that may be evil including Kmart, cream, butter and HAM??

After my world was shaken, the cold sweat and heart pounding dissipated I listened to her reasoning: Apparently this woman has been going at this cooking, baking and sewing business for awhile and by having lots of power she has acquired an amazing team of people supporting her and doing plenty of research on her behalf.

Still not believing it fully, I went to the photocopied page of The Martha Stewart Cookbook and made MS's vegetable stock. It was easy to make, not expensive and extremely tasty.

So.. Ladies and Gents,
May I present to you, Martha Stewart's Vegetable Stock Recipe:

2 Onions Thinly Sliced
2 Whole Leeks, including the green parts (sliced and rinsed carefully)
4 Celery Stocks with leaves, chopped
4 Carrots, peeled and sliced lengthwise
1 Red Potato, diced
1/4 lb. Mushrooms, quartered
6 Whole Cloves Garlic
8 Flat Fresh Italian Parsley Stems
2 Bay Leaves
8 Whole Pepercorns
(and any other vegetables you may want to add...even a spoon of tomato paste will give it a nice color and flavor)

Combine all the ingredients in a stock pot
Add cold water; just enough to cover the ingredients (~10cups)
Bring to a boil over high heat, then reduce the heat to medium low and let simmer uncovered for 1 1/2 hours
Skim Foam off the Top

Let it cool and pour through a fine mesh strainer line with cheese cloth (obviously into another bowl)

The stock should stay good for 5 day in the refrigerator and if frozen for a good long while.


FUN TIP: Having stock around the house is great for sauteing with less fat than oil. And always makes a quick meal by adding some steamed or cooked vegetables.


Love you, mean it.

Barton