Whether you’re under the weather or just looking for an immunity boost, this is a great go-to broth. Here I introduce you to burdock root. It’s loaded with potassium, iron, magnesium, and ever-important zinc. In the olden days, physicians used burdock root as a blood purifier, and clearly science has shown they were onto something. Here I combine burdock with shiitake mushrooms, ginger, and garlic to create a delicious earthy broth that’s full of antiviral, antimicrobial, and anti-inflammatory goodness.
If broth could be compared to wine, I’d describe this beef bone broth as the equivalent of a big Cabernet. Yes, it has that much heartiness. Go for grass-fed beef here since it has the best nutritional and taste profile, and then surround dem bones with all sorts of vegetables and herbs. Parsley, allspice, bay leaves, and garlic create a heady smell and rich flavor that can be enjoyed again and again. In fact, many people use bone broth as a tea, sipping it as a bracing, warm tonic throughout the day.
I’ll admit it; I’m a bit obsessive when it comes to chili. Most people have one chili powder blend in their pantry. I have four, all of which I buy online at wholespice.com: Chili Powder Dark; ancho chili powder; Chili California Powder; and Chili New Mexico Powder. You get the idea. But my recipe tester Catherine was having none of it when I suggested this recipe include all four of my chili powder blends. “No,” she said. “I have one blend, just like any other normal person. Either this is going test well with one blend, or it’s not going to fly at all.” Fortunately, it achieved the correct flying altitude with just one blend—whichever one you happen to have on hand—but if you want all three (I can’t resist), look at the Cook’s Note. I love this chili straight up, topped with avocado-cilantro cream, while Catherine likes it best topped with poached eggs. Talk about a protein hit! And for a brain boost, there’s nothing like the choline that both black beans and eggs provide.
Drizzles are designed to brighten up everything they touch, and they can be found in nearly every culture’s cooking. France? It’s a pistou. Italy? Pesto. Morocco? Chermoula. They’re all made similarly; herbs, olive oil, lemon juice and salt go into the Cuisinart, and what comes out is a fine dining refinement, if you will, for everyday soup.
Some people are a little shy about cooking fish. This is a great first step out of your comfort zone: a simple yet hardy fish soup. It looks daunting, but it’s truly easy, and the herbal drizzle is a delicious finishing touch. Try it once, and it could become a go-to dish for entertaining, believe me! It’s that good.