Smoked vegetable stock
Instructions:
- Combine the cheese rinds, tomatoes, and stock in a large stockpot. Bring to a boil, reduce the heat, partially cover the pot, and simmer until the liquid reduces to 8 cups, about 1 hour. Discard the rinds (or nibble on them).
- Season the stock with smoked paprika and smoked salt. 3 Strain the stock through a fine-mesh sieve into a large bowl. The stock can be used immediately, but for best results, let it cool to room temperature and then cover and refrigerate until chilled. The stock can be refrigerated for up to 1 week or frozen in airtight containers for up to 6 months.
- Note: Smoked salt is kosher or sea salt that has been smoked over wood. It is a good seasoning choice for meatless versions of recipes that are traditionally cooked with smoked meat. It’s sold in well-stocked grocery stores, gourmet stores, and online. Be sure to buy real smoked salt, not artificially flavored salt.