Summary
A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen , come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.
Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen , Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
Excerpts
introduction 1 chapter 1: the broth maker's kitchen 9 chapter 2: master broths and stocks whole chicken broth 28 chicken foot stock 30 chicken bone broth 32 roasted turkey bone broth 33 long-simmered roasted beef bone broth 34 long-simmered roasted pork bone broth 36 fish stock 37 dashi 39 shellfish stock 40 green broth 43 roasted mushroom broth 44 sea vegetable broth 47 double-cooked stock (remouillage) 48 russian chicken skim broth (pena) 50 kitchen scrap broth 53 chapter 3: poultry morning broth 56 broth for infants 59 slow-roasted salt and pepper chicken 60 schmaltz mashed potatoes and gravy with black pepper and fresh thyme 63 chicken soup with parmesan, rice, peas, and lemon 65 thai-style chicken soup with lemongrass and coconut milk (tom kha gai) 70 turkey soup with root vegetables and wild rice 75 cream of chicken soup with parsley and chives 78 yucatán-style lime soup (sopa de lima) 81 chicken in wine with mushrooms, peas, and herbs 84 dashi-braised chicken thighs 87 chapter 4: meat beef tea 90 portable soup 93 quick pho 94 beef consommé with chives and mushrooms 97 beef stew with winter vegetables 98 black bean soup 99 salisbury steak with mushroom sauce 103 galician pork and bean stew with greens (caldo gallego) 105 oxtail soup 108 beef shank with garlic and basil 111 white bean and bacon soup 112 smoky black-eyed pea soup 115 pinto beans and ham hock 116 pork pot roast with sweet potato, ancho chile, and lime 119 spicy chickpea and lamb stew 121 chapter 5: fish pink shrimp chowder 127 seafood stew with lemony parsley pesto 128 salmon, celeriac, and potato chowder with dulse 131 new england clam chowder 134 rhode island clear clam chowder 137 thai-style spicy prawn soup (tom yum goong) 138 simple miso soup with wakame 140 japanese hot pot with miso, clams, shiitakes, and leek (nabemono) 141 chapter 6: vegetables bieler's broth 146 miso-glazed bok choy 149 springtime risotto with asparagus, green garlic, and chive blossoms 150 roasted allium soup with fried leeks 153 fresh pea soup with spring herbs 157 roasted mushrooms with rye berries 159 roasted beet soup with dill and horseradish sour cream 160 irish vegetable soup 163 carrot and leek soup with thyme 164 roasted tomato and fennel soup 167 tallow-roasted onions with fresh rosemary 168 potato and onion gratin 171 turkey soup with root vegetables and wild rice serves 6 Whenever we have leftover turkey, I like to make this soup. The caramelized notes of roasted turkey balance nicely with the wild rice's nuttiness and the sweet and earthy notes of carrots, parsnips, and celeriac. Native to North America, wild rice grows in shallow lakes and ponds. It is particularly rich in B vitamins, as well as the minerals zinc, phosphorus, and manganese. Soaking the wild rice in water with a touch of vinegar shortens its cooking time while reducing food phytate, a component of grains and seeds that can inhibit the absorption of the minerals they contain. 1 cup wild rice 1 tablespoon apple cider vinegar 1 tablespoon butter 1 yellow onion, diced 2 cloves garlic, finely chopped 3 carrots, diced 2 parsnips, diced 1 celeriac, diced 1 tablespoon fresh thyme leaves 1⁄2 teaspoon finely ground sea salt 2 cups chopped, cooked turkey 6 cups Roasted Turkey Bone Broth (page 33) Freshly ground black pepper Pour the rice into a mixing bowl, cover with warm water by 1 inch, and stir in the vinegar. Cover the bowl loosely with a kitchen towel to prevent stray debris from falling in. Let the rice soak overnight, at least 8 and up to 24 hours, then drain it, discarding the water. Melt the butter in a heavy soup pot over medium heat. When the butter begins to foam and froth, turn the temperature down to medium-low and toss in the onion, garlic, carrots, parsnips, celeriac, and thyme. Sprinkle the salt over the vegetables and cover the pot, allowing the vegetables to sweat, undisturbed, until tender, about 10 minutes. Give the vegetables one quick stir and then add the cooked turkey and soaked wild rice. Pour in the broth and simmer, covered, until the rice is tender, about 45 minutes. Season with salt and pepper and serve warm. Excerpted from Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes and How to Cook with Them by Jennifer McGruther All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
