|Northey Street Organic Farmers Market|
The shelf in the freezer is full of saved chicken carcasses and I have several veggies in the fridge that need to be used but are a bit past their best. Out comes the stockpot and in with the chicken carcasses. Next I fill the pot with water and add a good tablespoon of apple cider vinegar and let the whole thing thaw,soak and rest for an hour. The acidity of the vinegar draws out the minerals in the chicken bones. I find a lime half and squeeze that in as well.
Next I clean out the fridge to make room for the new veggies. Anything that is still good for the stockpot gets chopped and washed: Celery stalks including the leaves, carrots, coriander roots (cilantro), onion, garlic, snow pea and red cabbage trimmings, broccoli including the stalk, ginger root, leek, spring onion, tomato, mushrooms.
|Veggies for the Stock Pot|
In the meantime with the fresh basil from the market I make a pesto. The basil stalks get chopped for the stock.
When the stock has come to the boil I skim it. This apparently takes impurities out. I add some bay leaves, a couple of cloves. My Mum, the kitchen goddess usually puts juniper berries in roasts so I try and add a teaspoon of juniper berries. Next the veggies go in and after it has come back to the boil I reduce the heat and let it simmer covered for hours, up to 24 hours. While I have made this stock many times before I have never added that many ingredients and I am hoping the result will be good.
Once it will be finished I will strain it and then freeze it in portions for future use in soups, risottos and sauces.
There are parallels between cooking and mixed media art: In both cases I make a terrible mess! The kitchen bench looks as colourful and messy as my art table. And while I can let my arty mess fester I must go and take care of the kitchen. So until next time, cook up a storm whether in the kitchen or in your studio.