Yields about 8 cups broth
4 pounds chicken or beef bones
1 yellow onion
2 stalks celery with leaves
5 cloves garlic
Enough water to cover bones
1 tablespoon black peppercorns
1 bunch parsley
1 tablespoon apple cider vinegar
Roast bones, onion, celery, garlic and carrots uncovered in an oven at 450ºF for about 20 minutes. Flip everything over and roast another 20 minutes until bones retain a nice browned color. Place the roasted bones and vegetables in a large (at least 6-quart) stockpot and cover with water until everything is submerged. Add the peppercorn, parsley and vinegar. Bring to a light boil. Reduce heat to a simmer and cover. Cook on low heat for 24 hours, adding a little water if necessary. Remove from heat and let cool slightly. Strain broth through a fine mesh sieve to keep any impurities out. Let chill and scrape off the fat that has collected on the top. The bone broth can be frozen for several months or kept in a sealed container in the fridge for up to six days.
4 cups homemade or organic broth
¼ cup rolled oats
2 teaspoons turmeric powder
1 teaspoon freshly grated ginger
1½ teaspoons salt
1 tablespoon honey
1 small stick fresh rosemary leaves
½ teaspoon ground black pepper
2 teaspoons cider vinegar
Pinch of cayenne pepper
2 tablespoons fat of choice: coconut oil, Kerry gold Butter, ghee
Heat all ingredients together in a medium pot. Bring to a simmer. Using a blender or emulsion mixer, blend until mixture is smooth and foamy. Adjust seasoning if more sweetness or saltiness is desired.
1 bunch asparagus
1 bunch scallions
1 tablespoon ghee
4 cups bone broth
Salt to taste
1 tablespoon ghee
¼ cup toasted macadamia nuts
3 tablespoons cream
sour cream for garnish
Asparagus curls, optional
Cut asparagus, scallion and sunchokes into a small dice. Place in a medium pot with ghee and sprinkle with salt. Saute at medium-high heat until softened. Meanwhile, finely chop macadamia nuts and spread on a baking sheet. Toast in the oven at 350º for five minutes. Add the broth to the sauteed vegetables and toss in the toasted nuts. Let simmer for 15 minutes. Place in a blender or Vitamix and puree with cream. Serve with a dollop of sour cream and some fresh asparagus curls.
Chef’s Note: Authentic risotto from Italy has never used cream or milk in it. The creaminess comes from the actual rice itself. Butter and Parmesan are added at the end to elevate this dish’s creaminess, but no other dairy products are used.
2 tablespoons olive oil
1 leek, finely diced
3 cloves garlic, minced
2 cups short-grain Arborio rice
Salt and pepper to taste
½ cup dry white wine
5 cups bone broth, warmed
¼ cup chopped dried shiitake mushrooms
½ cup fresh peas
⅔ cup freshly grated Parmesan cheese (This must be fresh—none of that powder stuff!)
2 tablespoons Kerrygold butter
Pea sprouts and extra Parmesan for serving
Heat two tablespoons of oil in a deep skillet. Add leek and garlic. Saute until translucent on medium-high heat. Add the rice and sprinkle with salt and pepper. Cook rice for 5 minutes, stirring frequently. You do not want the rice to burn or toast. It should start turning translucent, and when this happens, add the wine. Let boil until wine is mostly absorbed, and then add one cup broth, stirring in the mushrooms at this time.
Continue stirring and adding more broth as it absorbs. The stirring releases the starch from the rice, which creates the creaminess in risotto. Giving it several good vigorous stirs helps release this starch even more.
Cook and stir until rice is softened and very creamy. Fold in fresh peas, grated Parmesan, and butter. Continue cooking for a few more minutes until the cheese and butter have melted.
Remove from heat. To serve, sprinkle with hazelnuts, extra Parmesan and pea shoots.