Matthiola–commonly called stock–is a short-lived perennial or annual with dense pastel-shaded racemes of four-petaled flowers that are clove-scented from late spring into summer. Matthiola has gray-green lance or lobe-shaped leaves. It is a good choice for beds or cottage gardens. Matthiola grows in full sun to light shade in average to rich, well-drained soil. Matthiola…
White stock is full bodied with little or no color—and, on its own,nearly neutral flavor. Use white stock to amplify the flavors of the foods added to it. Dried vegetable soups–black bean, white-navy bean, lima bean, kidney bean, whole and split pea, and lentil–are made with white stock. Reduce white stock to use as a…
I make many flavorful soups year-round using vegetables from my kitchen garden. Chicken stock and vegetable stock are the base for many of these. Here’s how I make chicken stock: Chicken stock is a basic preparation used to make many soups and sauces. Chicken stock draws its flavor from the bones and meat of a…
Vegetable stocks draw their flavor entirely from vegetables and water and, sometimes, herbs and spices, and wine. Vegetable stock can be served alone or used to flavor soups, sauces, meats, poultry, fish, and vegetables. Use vegetable stock for light, healthy dishes. Vegetable stock—also called vegetable broth–is a clear, thin flavored liquid—the flavor is determined by…
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