Friday, March 5, 2010

Spicy-Sweet Vegetable Broth

I know.  I won't shut up about homemade stock.  Or maybe it just seems that way to me because I make it at least once a week and freeze it to be used in pretty much any dish I want to be delicious.  Except for that time I put a whole plastic container of unused tarragon in the pot.  I don't like tarragon, and that stock wasn't so good.

So, I think you should know you can have fun with stock!  Just kidding.  Okay, maybe I wasn't kidding.

As I made this broth, I thought of Thai flavors like cilantro, Thai chilies, lemongrass, garlic, and ginger.  Here's a photo of some ingredients you might use.  But you don't have to waste the vegetables on broth - just use the stems, stalks, peels, etc.

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