{"product_id":"broth-and-stock-from-the-nourished-kitchen-isbn-9781607749318","title":"Broth and Stock from the Nourished Kitchen","description":"\u003cb\u003eA good broth or stock is the foundation of wholesome cooking. From the author of \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.  \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBroths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In \u003ci\u003eBroth and Stock from the Nourished Kitchen\u003c\/i\u003e, 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.“This is a most beautiful book to look at and to read, and it’s a courageous one, too, for as the author herself says, ‘making broth is an experience in delayed gratification,’ not something we have much experience with today. But this patient tending of the pot which makes full use all the ingredients we bring into our kitchens, is perhaps just what’s needed to foster mindfulness, deliciousness and health. I love the promise and stillness of \u003ci\u003eBroth and Stock from the Nourished Kitchen\u003c\/i\u003e.”\u003cbr\u003e  — Deborah Madison, author of \u003ci\u003eVegetable Literacy\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e“Many people have been starting to discover the health benefits of simple, basic broth, and discovering how much richness and complexity it can add to any dish. \u003ci\u003eBroth and Stock from the Nourished Kitchen\u003c\/i\u003e will help you discover the wisdom of your grandparents’ approach to eating and will get you thinking about what you can do with broth. Even the most experienced cook will be inspired to create something new.”\u003cbr\u003e  — Anya Fernald, CEO and Co-Founder of Belcampo Meat Co. and author of \u003ci\u003eHome Cooked\u003c\/i\u003e\u003cb\u003e\u003cbr\u003eJennifer McGruther \u003c\/b\u003eis a food educator, the creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com) and the author of \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e. She teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and \u003cbr\u003e son in Washington State.introduction   1 \u003cbr\u003e chapter 1: the broth \u003cbr\u003e maker’s kitchen   9\u003cbr\u003e\u003cbr\u003echapter 2: master broths and stocks     \u003cbr\u003e whole chicken broth    28\u003cbr\u003e chicken foot stock    30\u003cbr\u003e chicken bone broth    32\u003cbr\u003e roasted turkey bone broth    33\u003cbr\u003e long-simmered roasted \u003cbr\u003e beef bone broth    34\u003cbr\u003e long-simmered roasted pork bone broth    36\u003cbr\u003e fish stock    37\u003cbr\u003e dashi     39\u003cbr\u003e shellfish stock     40\u003cbr\u003e green broth     43\u003cbr\u003e roasted mushroom broth    44\u003cbr\u003e sea vegetable broth    47\u003cbr\u003e double-cooked stock (remouillage)    48\u003cbr\u003e russian chicken skim broth (pena)    50\u003cbr\u003e kitchen scrap broth    53\u003cbr\u003e\u003cbr\u003e chapter 3: poultry     \u003cbr\u003e morning broth    56\u003cbr\u003e broth for infants    59\u003cbr\u003e slow-roasted salt and pepper chicken     60\u003cbr\u003e schmaltz mashed potatoes and gravy with black pepper and fresh thyme    63\u003cbr\u003e chicken soup with parmesan, rice, peas, and lemon    65\u003cbr\u003e thai-style chicken soup with lemongrass and coconut milk (tom kha gai)    70\u003cbr\u003eturkey soup with root vegetables and wild rice    75\u003cbr\u003e cream of chicken soup with parsley and chives    78\u003cbr\u003e yucatán-style lime soup (sopa de lima)    81\u003cbr\u003e chicken in wine with mushrooms, peas, and herbs    84\u003cbr\u003e dashi-braised chicken thighs    87\u003cbr\u003e\u003cbr\u003echapter 4: meat     \u003cbr\u003e beef tea    90\u003cbr\u003e portable soup   93\u003cbr\u003e quick pho    94\u003cbr\u003e beef consommé with chives and mushrooms    97\u003cbr\u003e beef stew with winter vegetables    98\u003cbr\u003e black bean soup    99\u003cbr\u003e salisbury steak with mushroom sauce    103\u003cbr\u003e galician pork and bean stew with greens (caldo gallego)    105\u003cbr\u003e oxtail soup    108\u003cbr\u003e beef shank with garlic and basil    111\u003cbr\u003e white bean and bacon soup    112\u003cbr\u003e smoky black-eyed pea soup    115\u003cbr\u003e pinto beans and ham hock    116\u003cbr\u003e pork pot roast with sweet potato, ancho chile, and lime    119\u003cbr\u003e spicy chickpea and lamb stew    121\u003cbr\u003e\u003cbr\u003echapter 5: fish    \u003cbr\u003e pink shrimp chowder    127\u003cbr\u003e seafood stew with lemony parsley pesto    128\u003cbr\u003e salmon, celeriac, and potato chowder with dulse    131\u003cbr\u003e new england clam chowder    134\u003cbr\u003e rhode island clear clam chowder    137\u003cbr\u003e thai-style spicy prawn soup (tom yum goong)    138\u003cbr\u003e simple miso soup with wakame    140\u003cbr\u003e japanese hot pot with miso, clams, shiitakes, and leek (nabemono)    141\u003cbr\u003e\u003cbr\u003echapter 6: vegetables     \u003cbr\u003e bieler’s broth    146\u003cbr\u003e miso-glazed bok choy    149\u003cbr\u003e springtime risotto with asparagus, green garlic, and chive blossoms    150\u003cbr\u003e roasted allium soup with fried leeks    153\u003cbr\u003e fresh pea soup with spring herbs    157\u003cbr\u003e roasted mushrooms with rye berries    159\u003cbr\u003e roasted beet soup with dill and horseradish sour cream    160\u003cbr\u003e irish vegetable soup    163\u003cbr\u003e carrot and leek soup with thyme    164\u003cbr\u003e roasted tomato and fennel soup    167\u003cbr\u003e tallow-roasted onions with fresh rosemary    168\u003cbr\u003e potato and onion gratin    171\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eturkey soup with root vegetables and wild rice\u003cbr\u003e \u003ci\u003eserves 6\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eWhenever 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.\u003cbr\u003e\u003cbr\u003e1 cup wild rice\u003cbr\u003e 1 tablespoon apple cider vinegar\u003cbr\u003e 1 tablespoon butter\u003cbr\u003e 1 yellow onion, diced\u003cbr\u003e 2 cloves garlic, finely chopped\u003cbr\u003e 3 carrots, diced\u003cbr\u003e 2 parsnips, diced\u003cbr\u003e 1 celeriac, diced\u003cbr\u003e 1 tablespoon fresh thyme leaves\u003cbr\u003e 1⁄2 teaspoon finely ground sea salt\u003cbr\u003e 2 cups chopped, cooked turkey\u003cbr\u003e 6 cups Roasted Turkey Bone Broth (page 33)\u003cbr\u003e Freshly ground black pepper\u003cbr\u003e\u003cbr\u003ePour 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.\u003cbr\u003e 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 \u003cbr\u003e 10 minutes.\u003cbr\u003e 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. \u003cbr\u003e Season with salt and pepper and serve warm.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304606781669,"sku":"NP9781607749318","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607749318.jpg?v=1767723111","url":"https:\/\/k12savings.com\/es\/products\/broth-and-stock-from-the-nourished-kitchen-isbn-9781607749318","provider":"K12savings","version":"1.0","type":"link"}