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Broth and Stock from the Nourished Kitchen

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, author of The Nourished Kitchen and an authority in the traditional foods movement, illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are over a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes 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.

Sample recipes from Broth and Stock from the Nourished Kitchen

Chicken Soup with Parmesan, Rice, Peas, and Lemon

I like to make this soup during the few weeks when winter transitions to spring, pairing the last of winters Meyer lemons with the first of springs leeks and peas. These three ingredients are combined with rice and flat-leaf parsley for a comforting, brothy soup that has a vibrant, tart finish. The rind of a spent wedge of Parmesan cheese yields a creamy, faintly salty richness to the broth when plopped into the simmering soup pot. If you dont happen to have Meyer lemons, a standard lemon will do fine.

(1 Votes)

Yucatan-style Lime Soup (Sopa de Lima)

On a visit to Mexicos Yucatn Peninsula, a place that offers a unique, lively cuisine steeped in both Mayan and Spanish culinary influence, my family climbed the vine-draped limestone ruins at Cob, before our guide drove us along the winding orange-red roads through the jungle. We reached a cenote, a deep, naturally occurring limestone well filled with clean fresh water, where we swam until tired and worn. Now hungry from climbing and swimming, we headed to a small restaurant along the lake at Cob, where they served traditional Yucatecan cooking, among the dishes they offered was a classic lime soup. Nearly every restaurant along the Yucatn Peninsula offers its own perfect version of lime soup, some with bell peppers and others touched with cinnamon and oregano. I favor the simplest approach with chicken, onion, rice, and limes. Simple foods often make the best foods, as their humble ingredients shine through without pomp or pretense.

(1 Votes)

Salisbury Steak with Mushroom Sauce

If you're looking for a sophisticated take on the traditional Salisbury Steak, then this recipe is it! Ground beef, thyme, mushrooms, and red wine combine to create a dish that you and your family will love. This ground beef dinner recipe is both easy to make and ready to serve within about one hour. You'll love the textures and complex flavor profile of the ground beef, as well as the rich sauce drizzled on top as the crowning touch. You'll find this recipe is probably a far cry from the dish you enjoyed when you were a child!

(1 Votes)
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