I was really inspired by the article I posted last week about cutting back on waste. There are so many movements across the food world rooted in using everything. I almost always think about the nose to tail cooking that ensures the use of an entire animal but this article reminded me that there are plenty of good “extra” parts of produce that I throw out every day. Honestly thought, I think the best thing about minimizing your waste is the wonderful flavors and textures that come with it!
For example, I picked up some of the sweetest corn I’ve ever had from the Green Market this weekend. It was so good, Em and I were nibbling it raw off of the ear. Amazing! But after removing all the kernels, there sat 2 milky and sweet pieces of trash. At least, they would have been if I hadn’t made this ridiculously tasty stock with them. I can’t promise this will blow your mind if you have not so in season corn but if you do, this is a must try. The broth is sweet and flavorful and will make so many summer dishes that much better. As a base for an egg drop soup, or a creamy chowder, the corn’s sweetness will shine. As a base flavor for a stir fry sauce and a cooking liquid for white rice like in the pic shown above, the richness of the corn is undeniable. But whatever you find yourself using this stock for, you won’t be disappointed!
2 ears of corn, kernels removed
1 sweet onion, roughly chopped skin on
2 cloves garlic, roughly chopped
10 black peppercorns
1/2 tsp cardamom pods
2 qts water
In a stock pot mix all of the ingredients and bring to a boil. Reduce the heat and let simmer for 10 minutes. After 10 minutes reduce the heat to low and simmer covered for 20 minutes. Strain the stock and keep chilled if not used immediately. This recipe is for a fairly small amount of stock but can be easily multiplied. Make sure you season the stock gently with salt initially as the flavors will reduce. Adjust the seasoning after straining.