Escoffier, the world’s first celebrity chef, said it best: “Indeed, stock is everything in cooking. Without it, nothing can be done.” I couldn’t agree more. Here at Brodo, we like to call traditionally-made, gelatin-rich broth the “forgotten staple”. We dream of a day when broth appears next to milk, eggs, butter, and cheese on your grocery list. You can use it in so many ways, but you’ll find some of our broth bowl recipes below.
Once you become accustomed to having delicious broth at your disposal, you will begin to realize it’s value. As you cook with broth, it’s flavor concentrates, so it’s essential that your broth tastes delicious all on its own. In a world where everyone is looking for life hacks, there is nothing more effective than good broth as a shortcut to creating nourishing and delicious food at home.
Soup is the most obvious application for using great broth. Every Saturday, I dig through the produce drawer of my fridge and my dry goods shelf to gather the remains of the week. This week, I found a few stalks of celery, two rubbery carrots, half wilted dandelion greens, a few gnarly nubs of ginger, a half bunch of ratty scallions, and a few really old limes. This, plus a can of coconut milk, some fish sauce, and dried chili flakes and VIOLIA! A quick, Thai-inspired vegetable soup was born – made possible by the Chicken Broth in my freezer. Chop it, sweat it (cook in a covered pot over medium heat with a splash of oil), add broth, simmer for 10 minutes – and you’re done. It’s that fast and that easy.
Cooking is one of the few things we can do to engage all of our senses. It’s essential to our physical well-being, plus it’s a great way to connect with others. There is nothing more satisfying than cooking nourishing and delicious food for someone you love. I hope that our broth will encourage you to connect with loved ones and explore your culinary prowess.
Here are two simple bone broth bowls I’ll be making this spring:
Cook soba noodles in broth and top with chopped scallions.
Pastina and Hearth Broth
Cook pastina in broth and top with Parmigiano-Reggiano
Let us know what you think at [email protected]!
– Marco
