{"id":212,"date":"2015-03-12T15:36:43","date_gmt":"2015-03-12T19:36:43","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2015\/03\/12\/2015312broth-is-the-new-black\/"},"modified":"2016-03-30T14:14:14","modified_gmt":"2016-03-30T18:14:14","slug":"broth-is-the-new-black","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2015\/03\/12\/broth-is-the-new-black\/","title":{"rendered":"Broth Is The New Black"},"content":{"rendered":"

Broth. Yes, It’s a Thing.<\/h2>\n
\"Photo

Photo credit:\u00a0Eater<\/p><\/div>\n

Broth is trending in the Foodstand community, so we had to write about it.<\/p>\n

In fact, even famed restauranteur Danny Meyer couldn’t resist citing broth as a culprit behind the emergence of casual fine dining. Cars and tires also play an important role. But you can watch him say more about that here<\/a>. <\/p>\n

The history of broth runs deep. In mid-eighteenth century France, travelers would stop at inns to rest for the night. Eventually, innkeepers began doling out bowls of broth \u2014 then called restoratifs<\/em>. This practice and name gave rise to the word restaurant: a place to restore one’s health and wellness.<\/p>\n

As history repeats itself, it is not surprising restaurants like Brodo<\/a> are popping up, serving up hot broth and asking us to rethink our comfort food. And this weekend, Foodstanders get access to the first ever BROTHFEST in South Street Seaport. Details below. <\/strong><\/span><\/p>\n

If you want to venture on to create your own broth, we’ve got a few varietals for you to try below!<\/span><\/p>\n

Adapted from: Eater<\/a><\/span><\/p>\n

\n

Veggie Wonderland<\/span><\/h2>\n
\"Photo

Photo Credit:\u00a0One Green Planet<\/p><\/div>\n

Make no bones about it, this is a nurturing vegan broth rich in minerals. The sea vegetable arame<\/a> adds an abundance of nutrients. This recipe can be enjoyed as the base to your favorite stew, risotto, alone while fasting on liquids, or any other time you wish to give your digestive system a rest. Chop the vegetables as small as possible to have the flavor come out with less cooking time.<\/span>
\u00a0<\/p>\n

Ingredients: 14 cups cold water; 2 large onions, chopped small; 5 garlic cloves, crushed; 4 large celery stalks, chopped small; 1 large potato, chopped small; 1 large carrot, chopped small; 10 sprigs parsley; 1 large zucchini, chopped small; 1 large parsnip, chopped small (optional); 3 bay leaves; 1\/2 tsp black peppercorns; 1 corn cob (optional); 1\/4 c diced green onion; 1\/2 c arame; 1\/4 tsp liquid smoke or smoked paprika, optional; Sea salt and fresh ground pepper<\/p>\n

Method: <\/span>Place the cold water in a large stockpot over high heat. Begin chopping the vegetables and placing them in the pot as you go, along with the arame. Add bay leaves and peppercorns. Cook for 25 minutes, stirring occasionally. Strain well before using. Add liquid smoke if using, and salt and pepper to taste before serving. <\/span><\/p>\n

Adapted from One Green Planet<\/a><\/span><\/p>\n

\n

Gimme that meat<\/span><\/h2>\n
\"Photo

Photo Credit:\u00a0Jane’s Healthy Kitchen<\/p><\/div>\n

Here’s a traditional Italian recipe for bone broth from Venice. It is different from American bone broths in that it uses plenty of vegetables, and focuses on the flavorful tail bone or \u201ccoda\u201d. Tail bones are high in cartilage and spinal meat, which must be boiled to extract. There\u2019s nothing like homemade soup from real tail bones. Commercial broths are usually made from animal skin with sugar or ingredients like MSG.<\/span>
\u00a0<\/p>\n

Ingredients: 1 – 2 lbs. beef tail bones \u2013 grass-fed; 1 lb. organic chicken feet; 2 lbs. beef long bones or knuckles; sliced crossways; 2 carrots, scrubbed and coarsely cut; 2 stalks celery, washed and coarsely cut; 1 onion, peeled and cut in half; 3 cloves garlic, smashed; 1 tsp black peppercorns; 1 \u2013 2 tbsp apple cider vinegar; 3 bay leaves; 2 tsp salt; parsley 1\/2 bunch; 1 gallon filtered water or more to fill pot.<\/p>\n

Method: Put the ingredients in the pot and add filtered water. Heat on high until it barely begins to boil. Just before it goes into a full rolling boil, turn the heat down. Use a large flat spoon to remove the surface foam. Called \u201cschiuma\u201d in Italian, this contains impurities, and is best removed to make your broth pure and clear. Cover and simmer on very low heat from 8 to 72 hours. When finished the broth will be rich and flavorful. The bones will be disintegrating. Allow it to cool a bit and then strain it into another pot. The finished broth will be beautiful and clear with a layer of liquid fat on the top. Chill it in the pot 4 hours or overnight. Then using a large flat spoon, scrape the fat off the top. If the animal is grass-fed and properly raised without toxins, you can use the fat in other dishes. Spoon the gelatinous broth into storage containers. Or freeze in BPA-free ice-cube trays, and then store the cubes in plastic freezer bags. Frozen broth cubes can be used in a hundred ways, in any savory dish just as you\u2019d use water. Maybe you deserve a delicious bowl of hot broth right now! <\/span><\/p>\n

Adapted from Jane’s Healthy Kitchen<\/a><\/span><\/span><\/p>\n

\n

Broths trending with Foodstanders<\/h2>\n
\n

<\/p>\n

<\/p>\n

<\/p>\n<\/div>\n

Our friends at Imagination in Space are throwing a one-day celebration of broth and have offered special access to the Foodstand community! Here’s a note from them:<\/span><\/p>\n

Winter may be cold, but bone broth is so hot right now. Pro B-baller Kobe Bryant swears by its medicinal properties. Magic elixir of youth? Ancient Paleo rediscovered? We’re not sure but what we do know is that it’s DELICIOUS. This Saturday, Big Cheesy alumni Imagination in Space, FAME by Alex Mitow and Time Out New York host the world’s first BrothFest at The Seaport. This one-day festival inside the Sugarcube inflatable pop-up pavilion celebrates bone broth with heavy hitters like the venerable Katz’s Deli, funky newcomer Belle Reve, Caracas Arepa Bar, Spur Tree, Baz Bagel, Bone Deep & Harmony and FAME by Alex Mitow. Each chef is whipping up a special broth, like Belle Reve’s blackened butter broth topped with chilis, Bone Deep’s DIY chimichurri, kimchi or thai basil and FAME’s Kobe beef broth simmered with lemongrass, herbs, dry sake and thin-sliced scallions. (See sneak peak photos of our chefs and broths below!) <\/span><\/span><\/p>\n

Tickets Here<\/a>. Use code FOODSTAND<\/strong> for special discount and access<\/span><\/span><\/p>\n

\"\"\/<\/a><\/p>\n

\n

<\/p>\n

<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Broth. Yes, It’s a Thing. Broth is trending in the Foodstand community, so we had to write about it. In fact, even famed restauranteur Danny Meyer couldn’t resist citing broth as a culprit behind the emergence of casual fine dining. Cars and tires also play an important role. But you can watch him say more about that here.  The history of broth runs deep. In mid-eighteenth century France, travelers would stop at inns to rest for the night. Eventually, innkeepers began doling out bowls of broth \u2014 then called restoratifs. This practice and name gave rise to the word restaurant: a place to restore one’s health and wellness. As history repeats itself, it is not surprising restaurants like Brodo are popping up, serving up hot broth and asking us to rethink our comfort food. And this weekend, Foodstanders get access to the first ever BROTHFEST in South Street Seaport. Details below.  If you want to venture on to create your own broth, we’ve got a few varietals for you to try below! Adapted from: Eater Veggie Wonderland Make no bones about it, this is a nurturing vegan broth rich in minerals. The sea vegetable arame adds an abundance of nutrients. This recipe can be enjoyed as the base to your favorite stew, risotto, alone while fasting on liquids, or any other time you wish to give […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/212"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=212"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/212\/revisions"}],"predecessor-version":[{"id":1113,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/212\/revisions\/1113"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}