Yeah, First Class On Saturday!! (Ham Stock)

Fresh Fun Foods enters an exciting new phase this week.  Our first class will be held at 1:00 on Saturday, 3/29.  Each class will be focused on a different topic and this week we’ll be talking about making stocks and how to use them to cook interesting soups.  Professional chefs use stocks all the time.  We make them out of the stuff that is hanging around the kitchen.  Home cooks can do the same.  Sure, you will have to make a large volume of stock, but they do freeze well.

The benefit of using a stock in a soup is that it provides another layer, a backbone to the soup.  You cannot get the body, that richness, any other way.  Here’s one recipe that I will be presenting on Saturday.  You would never throw away a ham bone in a pro kitchen and you should not at home.

Spots are still available.  Sign up today at http://www.freshfunfoods.com/schedule/.

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Ham Stock

1 ham bone

2 large carrots, roughly chopped

1 large Spanish onion, roughly chopped with the skin

the bottom three inches of a head of celery, washed, cut in half

1 sprig of parsley

1 sprig of fresh thyme or ½ tsp. dried

2 cloves of garlic, crushed

2 bay leaves

Put all the ingredients in a large stockpot and cover with 1.5 gallons of cold water.  Turn the heat to high, bring the stock to a boil. 

When the stock boils, reduce the heat and simmer for 2 hours.  Skim any proteins that come to the top.  Strain the stock through a fine strainer.