No bones left unturned in Brodo, A Bone Broth Cookbook ( Clarkson Potter, December 2015).
Since it's May 30th as I am writing this I should mention 'End of the Month Broth' (page 93) as a starter recipe.
Yet as Marco Canora tells it, the vision for 'Brodo' came to light after he stared at this window at his restaurant 'Hearth' for eleven years.
The author also confides that he ' begun drinking bone broth on a regular basis once I realized how much better it made me feel than the endless cups of coffee i'd been in the habit of consuming to lift me out of the afternoon doldrums.'
Visits to Union Square farmers' market helped the author come up with a menu.
Broth was to be offered as a stand alone beverage not a base for soups or other dishes.
Some ingredients like fresh turmeric are chosen for their health benefits, in this case 'anti-inflammatory' according to Marco Canora.
He even suggests adding a few shavings of it to tea and smoothies.
Other finishing touches that author offers are calabtian chili oil and red pepper flake oil.
Top among practical tips offered to present and future broth makers is 'don't overfill your pot'.
Cheapest and easiest 'how to find bones' options is to 'save leftover bones and whole carcasses from all chicken, duck, turkey, beef, pork, lamb and fish you cook'...
Marco Canora encourages us to make broth with mixed bones but reminds us 'to keep bones from fish and shellfish separate from meat bones'.
We are also encouraged to try 'the 3-day bone broth reset' (details on page 50) to clean our body.
To conclude try the 'polpettone' recipe on page 85 using leftover boiled meat from 'Hearth Broth' to make fried mini meatballs.
Making broth is part of no waste cooking after all.
(* My notes on 'Brodo' could not have happened without a review copy kindly sent by Blogging for Books...)
Not just for cancer patients to get their strength back in The Meals to Heal Cookbook, 150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer ( Da Capo Lifelong Books, April 2016) by Susan Bratton of Savor Health and Jessica Iannotta.
Bull’s-Eye Skillet Avocado Eggs
Time: Prep: 10 minutes; Cook: 30 minutes
This dish uses avocado halves as an appealing, edible “cup” for eggs. These can also be served as a lighter lunch or dinner meal because of their nutrient density. For someone with a compromised immune system, cook longer, until the yolk is fully cooked.
1 large ripe avocado
2 large eggs
1 teaspoon olive oil
Salt and freshly ground black pepper
Cut the avocado in half, remove the pit, and scoop out enough of the flesh to accommodate an entire egg in each hollowed-out peel.
Remove a small portion of the outer peel of each avocado half so it sits straight when you set it on a cutting board.
Crack and separate the eggs, placing the yolks in two individual ramekins or small cups and both whites together in a small bowl.
Heat the olive oil in a lidded skillet over medium-high heat.
Add the avocado shells, flesh side down, and sear them, uncovered, for about 30 seconds, or until slightly golden.
Flip the avocado shells over and fill the cavities almost to the top with the egg whites.
Lower the heat to medium-low, put the lid on, and cook for 15 to 20 minutes, or until the egg whites have turned from clear to white and are almost set.
Carefully slide the yolks over the whites and continue cooking for 3 to 5 minutes, or until the yolks are cooked all the way through.
Get your balanced eating mojo back before New Year's feast with this very sensible lunch recipe from Organic Avenue (William Morrow, April 2014) by Denise Mari.
Thai Wrap with Thai Almond Cream and Sweet and Spicy Prune Dipping Sauce
This wrap, at once sweet, spicy, and tangy, is also a good protein source, thanks to the almond butter and cashews. Collard leaves do make a neat little wrapper—sturdy enough to support a substantial filling but tender enough to be enjoyed out of hand, a clever way of getting in your greens, and they are great for folks who are counting their carbs or calories.
The filling and dipping sauce will keep in the refrigerator for up to 5 days, so they can be made ahead and kept ready for rolling your wraps as you’re ready for them.
Makes 4 wraps
Sweet and Spicy Prune Dipping Sauce (Makes about ¾ cup/180 milliliters)
5 pitted prunes, soaked in water to cover for 2 to 3 hours and drained 2 tablespoons fresh lime juice 2 tablespoons coconut sugar 1½ teaspoons tamari 2 teaspoons sesame oil ½ cup (120 milliliters) water Pinch of salt 4 pinches of red chile flakes
Thai Almond Cream
½ cup (4 ounces/110 grams) almond butter 2 tablespoons coconut sugar 1½ teaspoons fresh ginger juice 2 tablespoons fresh lime juice 1 tablespoon tamari ½ garlic clove, cut in half 2 tablespoons water
4 large collard green leaves 1 cup (100 grams) shredded cabbage 1 mango, cut in half, pitted, peeled and flesh cut into long, thin strips 2 medium carrots, shredded 1 tablespoon chopped mint leaves 1 tablespoon chopped basil leaves 1 tablespoon chopped cilantro leaves ½ cup (50 grams) chopped cashews
Make the Sweet and Spicy Prune Dipping Sauce:
Combine all the ingredients except the chile flakes in a blender and blend until smooth. Divide the sauce among 4 dipping bowls, add a pinch of chile flakes to each, and set aside.
Make the Thai Almond Cream:
Rinse the blender, then combine all the ingredients in the blender and blend until smooth. Transfer to a bowl.
Assemble the wraps:
Place a collard leaf bottom side up on a cutting board and using a sharp knife, shave off as much of the thick part of the stem as possible. Spread one quarter of the almond cream over the leaf, leaving a ½-inch (1.25-centimeter) border on all sides. Make a line of one quarter of the cabbage over the bottom third of the collard leaf; above the cabbage, make a line of one quarter of the mango; finish with a line of one quarter of the carrot. Sprinkle with one quarter of the mint, basil, and cilantro. Top with one quarter of the cashews. Working from the end facing you, tightly roll the collard leaf away from you. Place seam side down, tuck in the sides, and cut the wrap in half using a serrated knife. Place on a plate; repeat with the remaining 3 wraps and filling. Place a bowl of dipping sauce on each plate and serve
(* Recipe from Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)
"I started to think that the concept of a “secret hideout” was interesting when I used to work for a publishing company and was involved in putting together a book on how outdoor festivals are made. I thought it was interesting to create a book explaining the know-how of a socially undefined job or way of living. I also edited a book by Takahiro Nogata about how to build a secret hideout and so then I had the idea of making my own book about secret hideouts for grown-ups. And yes, the 2011 northeast Japan disaster was a big turning point for secret hideouts. Due to the kind of times we are living in surely more and more people are now creating their own spaces where they can be satisfied."
One 10-ounce bag prewashed arugula 3 dried figs, finely chopped 2 tablespoons (1 ounce) shaved Kefalograviera cheese or Pecorino Romano cheese 1 to 2 tablespoons (or 1 ounce) chopped almonds
Fig-Balsamic Dressing (recipe follows) or another dressing of your choice
1. In a large serving bowl, combine the arugula, figs, shaved cheese, and almonds. Toss with a small amount of dressing until coated. Serve immediately.
Cook’s note: If you opt for a different salad dressing, make sure it has either a Greek yogurt or olive oil base.
For the Fig-Balsamic Dressing:
¼ cup fig-infused balsamic vinegar or regular balsamic vinegar 1 teaspoon stoneground or Dijon mustard 2 dried figs, minced ¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1. In a food processor or blender, combine the balsamic vinegar, mustard, figs, and 1/4 cup water. Blend for about 30 seconds or until the ingredients are well incorporated.
2. With the food processor or blender running, slowly add the olive oil in a thin stream. Blend until the dressing is emulsified. Season to taste with salt and pepper.
3. Transfer to an airtight container, cover tightly, and refrigerate for up to 2 weeks. Cook’s note: If you prefer a sweeter dressing, add a little more minced fig. If you like a spicier dressing, stir in a little additional mustard and freshly ground black pepper.
(* Recipe reproduced with permission from The Greek Diet by Maria Loi with Sarah Tolland -published by William Morrow, October 2014)