It was a big weekend here in the FAB South kitchen, as the chefs from the FAB NorthEast kitchen invaded for some culinary adventures, not to mention the draining of more than a few beverage containers.

The big experiment of the weekend was the creation of two different Beef Wellington dishes. We began with a full beef tenderloin, which always creates lots of tender little beef scraps and rich, soft fat. Neither the fat or the little bits of beefy goodness are really good for anything, yet it is a shame to just toss them in the bin. What to do? Make stock!

This morning, out came the big pot, filled with water. I added in all of the beefy bits, a few shallots, a couple of heads of garlic and some no longer fresh celery. A bit of poking about in the fridge also produced half of a root veggie of some sort, I think it is a turnip. To finish up I tossed in a bit of thyme that was in the crisper. The pot has been simmering all morning and smells absolutely FAB.

Once cooled and strained, this gallon or so of beef stock will go into the fridge next to our latest batch of chicken stock.

I know, Valentines Day weekend is upon us and you were hoping for something a little more sexy than chicken stock. Not to worry, we’ll have some fun stuff for you over the weekend. For now though, it is time to get down to the basics. Basics that any serious foodie should always have on hand.

I’ll never forget the first time I noticed a chef making stock. I say the first time I noticed, as I’m sure I had walked past a stock pot hundreds of times in the several kitchens I worked in but never noticed. I was the floor manager of a marina restaurant here on Lake Ontario. The resident chef was a crusty, mean old Dutchman who had very little patience for anything outside of his kitchen and even less for anyone who ventured into it. One day I noticed him loading a chicken carcass and a bunch of veggies into a giant pot. I asked what he was making and he told me he was making chicken stock before shooing me out of his domain.

A big pot of water, chicken scraps and a bunch of veggies. Simmer all day. Strain.

So simple and yet I didn’t start making my own stock until recently.

A decade or so ago, I was growing tired of using store bought chicken stock powder for my turkey gravy so I started to make a turkey stock while I was stuffing the bird. A pot of water, giblets, turkey neck and a few handfuls of whatever veggies we were having with dinner. Simmer all day long, deglaze roasting pan with white wine and add the day’s stock. A bit more wine, some S & P, maybe a bit of sage and you have the best reduction gravy ever. For years I’ve wanted to toss the turkey carcass into our biggest pot, but by the end of Christmas dinner there is no energy left for more work. Only more wine.

Over the past year or so, tetra pak chicken stock has replaced powdered stock mix in our pantry. It is just so darned easy to have ready made stock at hand while cooking. Soups, sauces, gravies are just the beginning. We use stock to cook veggies, in mashed potatoes and even in risotto. Why are we buying stock instead of just making it from our scraps like every experienced chef has done for years?

This Christmas I took the entire carcass and tossed it in the big black pot, along with a couple of onions, a celery end, some carrots and a bunch of other stuff I don’t remember. It simmered for most of Boxing Day. The end result was about 2 gallons of turkey stock that lasted us for most of the month of January. All from scraps. We used it to make the best chicken pot pies, a couple of different soups and lord knows what else.

The golden jar you see above was created a couple of days ago with the carcass of a wonderful roast chicken that we actually bought from a local grocer. You know, the ones you see at the doorway looking all golden brown and smelling awesome? Convenient, affordable and easily as good as any bird you might roast at home. Once we were done, I tossed the remnants in the pot with: You guessed it, a bunch of veggies and topped up with water. Simmer forever. Cool, strain. Jar. With a tight lid, it will keep for a few weeks in the fridge. Just as convenient as a tetra pak but without the expense.

There is no recipe. Add whatever veggies you have on hand to the pot. The more variety the better as everything you add builds flavour. In the end, you will be rewarded with a flavourful, golden stock that forms the basis to many great dishes.

Well Fall is upon us so I thought I would post up one of my favourite soups/stews. This is perfect with fresh bread after a day out in the cool weather.

Autumn Soup

• 1 pound ground beef
• 1 cup chopped onion
• 4 cups water*
• 1 cup diced celery
• 1 cup cubed pared potatoes
• 1 cup carrots
• 2 tsp salt
• 1 tsp bottled brown bouquet sauce
• 1/4 tsp pepper
• 1 bay leaf
• 1/4 tsp basil
• 6 tomatoes*

In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender (transparent), about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heas; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.

* 1 can (28 ounces) tomatoes, with liquid can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with other ingredients; heat to boiling and simmer for 20 minutes.

I usually use can tomatoes (plum) and remove some of the seeds in a bowl. The bottled bouquet sauce is Kitchen Bouquet which is good for browning gravy as well as this soup – so useful to have on hand.

I’m actually having it tonight!