Skip to main content

Homemade Vegetable Bouillon

I thought I've mentioned this before, but couldn't find a posting (I know that search tool really is not great on this website - what kind of crap blog is this??). This is such a versatile recipe. I can't tell you how many times I use it and in how many different ways.  But I'll try - I use it if I haven't made chicken stock or let's face it - when I'm just too lazy to defrost the chicken stock. I use it when I want to make a dish totally vegetarian. I use it if the dish just needs a little more flavor. I add it to water when I cook rice. I've mixed it with cream cheese to make a nice spread for a bagel. You get the idea...
Might not look impressive but it certainly packs a punch of flavor
Homemade Vegetable Bouillon (Adapted from 101Cookbooks)

1 leek
1 small fennel bulb
2 carrots
3 celery stalks
1 small (or half) celery root (celeriac), peeled
2 oz sun-dried tomatoes
1 shallot, peeled
4 green onions
3 cloves garlic
1 small bunch of parsley
1 small bunch of cilantro
Kosher salt

Cut all ingredients into chunks. I find it easier to cut as I go along. Place the first 4 ingredients in your food processor. Pulse until chopped, Add next four ingredients, and pulse. Keep going along until all ingredients are added. You might have to empty some of the ingredients out of the food processor into a bowl if it gets too full. Add Kosher salt. I find the amount of salt that you need varies upon the amount of ingredients that you use. You want this to be pretty salty.  Take a taste and if you say WOW that's salty, you've got the right mix. Place in containers and freeze.

I find the ratio of 1t of bouillon to 1 c of liquid works well.

The original recipe says to leave some in the refrigerator but I've never done this. It's just easier to keep in in the freezer and since it barely freezes because of all the salt, it remains easy to scoop out.  It also says to use it within a month. I have kept it probably well over 6 months. As long as the container is sealed, it stays well, but use your judgement. As you get lower down in the container, you might want to put a piece of plastic wrap right down onto the bouillon. I don't see how you could possible use all of one batch in a month anyway.

You can also use different vegetables. This last batch, I included some parsnips. I know a lot of people do not like cilantro. So feel free to omit this, but then double up on the parsley.


Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…