Jon Crispin's Notebook

I made stock again last night.  Same basic idea as before.  I usually cook stuff like this outside on the side burner of the grill to keep the smells down in the house and because our inside stove is electric.  I still prefer gas.  Lots of different veg remainders in this one; lemons,red peppers, ends of haricots vert, and who knows what else.  It smelled really good while cooking and in the end produced about 3 full quarts of stock.  I have been using the last batch to make risotto and the flavors are really subtle.  Give it a try sometime.  So much better than composting if like us you don’t have a vegetable garden.