Summer Stock

How can you enjoy this summer's vegetables all year long? By turning them into delicious soups you can enjoy all year round. This is the time to turn that bumper crop into yummy chowders and bisques . Then you can freez e them for those blisteringly cold winter days when a steaming bowl is called for.

The best kind of soup to make is a vegetable. This is a great way of getting rid of extra tomatoes, celery and onions. You can make it vegetarian by creating your own or adding a store bought vegetarian bouillion. Finely chop the veggies and saute in olive oil until translucent. Add to stock. You can also throw in garlic and chopped leeks for flavor. If you want to make an Italian minestrone add some elbow macaroni along with red wine and kidney beans, Some minestrones call for spinach and cabbage. You can certainly add those for a heartier, thicker soup.

Your garden veggies also go well in bisques and chowders. Tomato bisque is a delicious turn on classic tomato soup. Bisques are more of a potage, usually made with milk and flour,although you can add cream. Tomatoes are then added , These are usually stewed thus giving the soups chunky texture. Veggie chowders are another wonderful dish to whip up. Chowders are, by definition a thick soup, usually made with seafood such as clam chowders and thickened with a potato or tomato base. However ex out the clams or any other fish and sub in corn. fresh from the ear niblets are the best for these because they give it a delicate sweetness. Also add garden fresh onions or scallions for some bite.

You can taste summer all year long in a homemade soup. Use the veggies you're growing now for a tasty winter dish that 'll warm you up like the summer sun. They are the perfect souvenir of a bountiful July or August.!

DIY Foods Make Them Yourself!

DIY is very popular right now. However this is not the sort where windows or drywall is involved. It's a culinary DIY - making foods that you normally would buy already made Not only are they fresh and tasty, they surprisingly easy to make too. Another plus is there are no nasty preservative sin them -a big benefit for any foodie.

This was the subject of today's New York Times Dining section. The article, written by the great Julia Moskin , shows how any home chef can make neat stuff like butter or even Nutella. There are eleven recipes in all. She has picked the easiest to make with simple enough directions along with recipe suggestions. I like the butter, corn muffin mix and Nutella recipes. the butter is intriguing to me because it would be fantastic to have freshly made butter - not only on bread but as an ingredient also.

DIY cooking is nothing new. After all our mothers, grandmothers and great grans all created everyday foods like bread and creamed vegetables from scratch. This is a fresher, much more healthier way to eat. Take the recipes I've mentioned. Both the Nutella and corn muffin mix would come with a variety of flavor enhancers and preservatives. Make them fresh and they're good for you. It's also cheaper to make your own too because you can get the store brand of your ingredient.

DIY cooking is a pretty good way of making foods that you normally would buy. They;re fresh amid wholesome along with being fun to make. Try a few over the weekend for just made goodness