Friday, February 18, 2011

A Wealth of Knowledge!

What a week! I continue to look to the Lord for guidance...a new place, new people, new can be overwhelming. But my inner joy is still present and I feel even more calm and at peace when I am feeding my soul with Jesus and my body with whole, living foods.

STOCKS! I have been provided with such a wealth of knowledge regarding techniques and quality ingredients.The past few days our class has been learning to make stocks. The ingredients we are using are absolutely beautiful and at their most natural state. Stocks with mushrooms, leeks, tomatoes, garlic, celery, herbs, onions, carrots -'s refreshing to eat from the ground.

After a delightful Wednesday in class, I went to the market and purchased all of the tasty and fresh ingredients needed to make Dark Roasted Vegetable Stock. My mission to create a homemade stock started at 7:30 p.m. and did not end until 11 p.m. Yes, it takes time, but it is worth it and the next time I go to use my stock, I will be able to taste the love and hardwork I put into it! :-) The aroma of roasting vegetables filled the kitchen! Mmm...I like that...

Beautiful, yes?! - photo by J.F.

Roasted Dark Vegetable Stock: 6 cups
3 carrots, cut into 1 in pieces
2 celery stalks, cut into 1 in pieces (I omitted this ingredient)
1 large onion, cut into 1 in pieces
1 large leek, white part thinly sliced and greens chopped
3 large tomatoes, cut in half
4 cloves of garlic, peeled
2 Tbsp. olive oil
2 tsp. sea salt
Bouquet Garni (2 bay leaves, 4 thyme sprigs, 4 parsley branches)
1 Tbsp shoyu
Preheat oven to 425 degrees F.
Put all vegetables and garlic in a bowl and toss with olive oil. Spread out on a sheet pan and roast, turning them every 10 minutes, until browned, about 40 minutes.
Transfer vegetables to soup pot and add herbs with 2 quarts of water. Deglaze the pan.
Bring to a boil then reduce the heat, cover the pot, and simmer for 40 minutes. Add shoyu. Strain.


I made an amaranth & quinoa dish using my homemade vegetable stock (instead of using water). It made my dish so much more flavorful! Love it! Toss in some green onions, diced carrots, walnuts, and lemon juice and you have a satisfying and nuturing side or main dish.

Here are a few photos of the knives we are you can see - they are pretty sharp! Careful now...
Labeled for identification - photo by J.F.

A sharp knife makes for a safe knife-really it does! photo by J.B.

Tonight I am going to a potluck hosted by one of my fellow colleagues. I'm taking my amaranth/quinoa dish - is it odd that I'm nervous to serve it to other aspiring chefs? Perhaps, they will grant me with some feedback.

Enjoy your Friday night!


  1. Every palate is different, so it will be interesting to get feedback from fellow chefs. So happy you are happy there, Kate. I love your blog. Miss you, girl!

  2. I came over from your sister's post, Katie! Hope you don't mind me following your adventures! I look forward to it!

  3. Maren! Yes, please follow! :-)

    Aunt Marie - thank you for your sweet notes! Love you!