Happy Thanksgiving: Parmesan Stock

Today is a day of food excellence (and probably some disappointment). I am sure many of my dozen readers are rushing around to try and make a dish or full meal. Thanksgiving is about the food, and so for Thing 3, I gift you a way to make even better food.

Maybe you’re already making your own stocks. Maybe you’ve never let a poultry carcass go unboiled. But as a lifelong vegetarian, I have always felt slighted by the stock phenomenon. Sure…there are good vegetarian stocks. And I toiled (and boiled) away for years, garnering results just a tad better than store bought Tetra Pak stocks.

But then in 2015, the New York Times published this recipe.  And stock greatness was thrust upon me. Parmesan stock is not just for risotto. Though if I ever hear you are making risotto without making your own stock, I will shame you. Just ask my friends from the culinary-themed villa adventure I partake in annually outside of Parma, Italy (“you’re not going to let these perfectly good chicken duck bones go to waste, are you?!”).

Back to this stock- I use it for basically everything. The first time I made it, I diligently saved up parmesan (and other similar hard cheese rinds) from my own consumption in my freezer. I eat A LOT of cheese, but it still took forever. I soon discovered that most grocery stores (ones that cut cheese from a wheel in house) will sell you rinds very cheaply. It’s perfect for soups, risotto and other pastas, vegetarian gravy, and so much more. Don’t worry- it won’t be overly cheesy in flavor; just rich and delicious. Congrats to Matt in DC for being the lucky recipient of two quarts of liquid gold.

For me, Thanksgiving has always been about sides. And parmesan stock will improve your side game.

PS: I would rather be served one big beet than Tofurkey.

TIP: Your freezer is your best friend for all stocks in all ways. I use a ton of vegetables and all the tops, peels, and ends go in a giant ziploc in my freezer.  When it’s time to make stock, I throw these in with some fresh and dried aromatics, anything relevant in my fridge, and let ‘er boil. I recommend these containers (any size) for freezing your completed stock.

I’m so sorry vegans. If you are vegan, I will happily make you homemade vegetable stock and the vegan version of the best damn gravy there is. 

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