BROTH AND STOCK FROM THE NOURISHED KITCHEN: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
Jennifer McGruther
Ten Speed Press
May 31, 2016
$18/Paperback
ISBN-13: 978-1607749318
Jennifer McGruther is a writer, national speaker and cooking instructor. Her website, NourishedKitchen.com, features traditional foods recipes and draws over 650,000 visitors each month, with a fast-growing subscriber base of more than 100,000 newsletter readers and RSS subscribers. She lives in Crested Butte, Colorado, where she and her husband manage an award-winning farmers’ market.
Nutrient-dense bone broths are having a major moment: from the $8 per cup servings at New York “broth bars” to Kobe Bryant crediting its restorative properties for his improved athletic performance, broths are in the news and being turned to for their health properties.
Jennifer McGruther is the perfect author to address this topic – a trusted authority on traditional foods who has been touting the value of broth since before it was trendy. The health benefits of broth are many: it is rich in protein, calcium, magnesium, phosphorus, and other trace minerals, which are easily absorbed by the body when consumed in liquid form. Bone broth has been proven to help mitigate the effects of arthritis and joint pain since it contains glucosamine, gelatin, collage, and chondroitin. BROTH AND STOCK FROM THE NOURISHED TABLE features recipes for the broths themselves as well as soups, stews, and meat dishes that incorporate broths, and is the ideal guide for anyone interested in integrating these healthful concoctions into their daily lives.
roasted mushroom broth
makes about 2 quarts, ready in 60 to 65 minutes
Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness. Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushroom soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broth’s flavor and complexity. I often use the stems and trimmings of wild mushrooms left over from foraging, as they give the broth a remarkable depth of flavor; however, using the button or cremini mushrooms easily available year-round in most grocery stores also yields a lovely broth, as roasting improves their flavor. You don’t need to take the peel off the onion, as it produces a lovely color – just split the onion in half and drop it in the pot.
- 3⁄4 pound mixed mushrooms or mushroom stems, chopped into 1⁄2-inch pieces
- 1 yellow onion, skin on and halved crosswise
- 3 cloves garlic, smashed
- 1 tablespoon olive oil
- 2 quarts cold water or Chicken Bone Broth
- 1⁄4 cup dry white wine
- 6 sprigs thyme
Preheat the oven to 425°F.
Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.
Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.
Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly. Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for up to 6 months, making sure to allow plenty of headspace if you’re using glass jars.
shellfish stock
makes about 2 quarts, ready in 60 to 65 minutes
Unlike meat stocks and broths, shellfish shells, which form the base for this stock, are not particularly rich in protein, so they will not yield as firm a gel; rather, these shells are rich in trace minerals, notably selenium, which acts as an antioxidant while also supporting thyroid function. If you have just shelled shrimp or other shellfish, you can make this stock right away. You can also toss shells into a resealable plastic bag, store them in the freezer for up to 6 months, and pull it out when you need to make stock.
- 1 pound shellfish shells, such as the shells of shrimp, lobster, and crab
- 1 cup dry white wine
- 2–4 quarts cold water
Preheat the oven to 400°F.
Arrange the shellfish shells in a single layer on a baking sheet and roast them in the heated oven until they turn crisp and brown at the edges, about 20 minutes.
Remove the baking sheet from the oven and transfer the shells to a heavy stockpot. Stir in the wine. Cover with water by 1 inch (about 2–4 quarts) and then slowly bring the broth to a bare simmer over medium heat. Skim off and discard any foam or scum that rises to the surface of the stock. Simmer the stock for about 45 minutes, or until fragrant but not overpowering.
Strain the stock through a fine-mesh sieve and use it right away or store it in two 1-quart jars, sealed tightly in the fridge for no more than 5 days. Alternatively, you can freeze the stock for up to 6 months, making sure to allow plenty of headspace if you’re using glass jars.
These recipes may be reproduced with the following credit:
Recipes from BROTH AND STOCK FROM THE NOURISHED KITCHEN: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them by Jennifer McGruther. (Ten Speed Press, May 2016;
$18/paperback; ISBN: 978-1607749318)
Contact: Erin Welke
510-285-2948
Erin.Welke@tenspeed.com