Recipes

Bone Broth 101: On chicken feet, healthy bellies, and a super long simmer time

bone broth

Whether you’re testing out this Paleo business, diving into the autoimmune protocol or, like me, are trying to reduce waste and use every part of the animals that you buy, bone broth seems to be one of the buzz terms in health food right now.

 

So what is it and why should you be on the lookout to score your own chicken feet and beef knuckles as soon as possible?

 

Here’s your Bone Broth 101.

 

What is bone broth?

Simply put, it’s a mineral-rich broth made by slowly cooking a big batch of bones in water until as many of the minerals as possible have been leeched out of those bones and into the liquid. It’s different from a stock in that it’s cooked much longer and often with added parts, like chicken feet, to maximize its gelatinous, nutritious wonder. 

 

Why bother? 

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Make it Local: The perfect Bloody Mary

bloody mary

Culinary-minded Taylor Ellingson kicks off one of Simple, Good & Tasty's new sections, Make It Local, in which our writers attempt everyday dishes and drinks with the challenge of creating an all-local recipe. With spring and summer brunches just ahead, it seemed only fitting to start with a drink that features food on a stick. 

 

Let's be honest — it's just not brunch without a little somethin' somethin' to take the edge off from last night. Whether it's a mimosa, a Summit Saga, or a Bloody Mary, the proper drink turns breakfast into brunch. So in preparation for your next stretch of mid-morning lounge time, challenge yourself: can you make a Bloody out of only local ingredients? Here's my attempt.

 

Step one: the drink

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Kitchen DIY: Making cultured butter

Mmm…homemade butter

The first time I made homemade butter I was eight years old, sitting in a circle in Mrs. Peterson’s second-grade class, passing around a quart jar filled with fresh cream from a fourth-grade girl’s family dairy farm. 

 

Each student shook the jar to exhaustion, and then passed it to the next. Hand-to-hand, that jar moved around the circle until it suddenly transformed. Mrs. Peterson spread a bit of that golden butter onto a saltine cracker for each of us to try. It was amazing! 

 

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Tradition, Memory, and Cinnamon: Making My Grandmother's Beef Soup

My grandmother's beef soup, recreated

I grew up on a small dairy farm in western North Dakota, and I still get terribly homesick from time to time. Even though I've spent more of my life away from there, it still has my heart. It's still my home. One of the hardest parts of growing older is wanting those comforts of the past, but coming to terms with the fact that they'll never again be as you remember them. It's the pull of nostalgia, I suppose, to miss being that carefree kid running around the farm and seeing childhood friends, to miss regularly seeing my aunts, uncles, and cousins. To miss talking with my grandparents, who have all passed away.  

 

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DIY Craft Cocktails: Festive Non-Alcoholic Drinks

Making drinks for those who can't (or prefer not to) drink alcohol can be a bit of a challenge. It's easy to offer a guest a bottle of soda, juice, or sparkling water, but in the context of a party, particularly during the holidays, it's more fun and inviting to plan ahead and be able to offer them a beverage that's more intricate, more special, more festive.

 

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Elderberries: From Medicine Cabinet to Table

Fellow foragers had warned me about elderberries. They cautioned me about the hours of tedious labor the dark purple berries demand. They told me how the stems, unripe red berries and even seeds can be slightly toxic as they contain a compound similar to cyanide, and how almost every stem must be painstakingly removed. I’m glad I didn’t listen to these warnings (or conveniently forgot them) as my grandfather and I struck out on a sunny early autumn afternoon to collect our elderberries from a ditch near the family cabin in northwestern Wisconsin. Visions of pies, jams and medicinal tinctures danced in my head, and the elderberry bush, laden with ripe berries seemed happy to oblige. When I pulled my octogenarian grandfather out of the bramble a half hour later, we had four paper bags full of berries. My grandfather wondered if this bounty would be enough for his jam and my various elderberry dreams.

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For Prairie Vodka, Substance is Style

“Organic” isn’t a word I usually associate with vodka. Sure, organic is commendable. Organic is responsible. Organic is even noble.

 

But these homespun virtues don’t exactly dovetail with vodka’s typically glitzy image. Commercials for big-name vodkas often beguile the viewer with fussy fantasy worlds that feature dazzling women, surreal Norse landscapes, ice palace discos, and fashion runways a-pop with camera flashes.

 

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DIY Craft Cocktails: Beer Shandies for Cooler Temps

A traditional beer shandy is a refreshing, height-of-summer drink, served ice cold and made by combining lemonade and a light-bodied beer, usually in a one to one ratio. The shandy is typically enjoyed in the middle of a hot day and has a relatively low alcohol content. Its primary purpose is to refresh, not to intoxicate.

 

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Hunting for Dinner: Snapping Turtles (and a Recipe for General Tso's Turtle)

A couple of years ago I was told about a book called The Scavenger's Guide to Haute Cuisine, by Steven Rinella. In the book, Rinella tells the tale of being given an old cookbook written by Auguste Escoffier and being inspired to have a feast of all the things he hunts and gathers. Rinella talks about how, pre-Escoffier, he once ate snapping turtle and didn't enjoy the turtle meat because it tasted like a mucky swamp.

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An Autumn Ritual: Making Homemade Thai Chili Paste

In our household, the autumn ritual of preserving our garden through canning, freezing, and juicing is a family gathering in the kitchen. I love the opportunity to fend off those first few cold nights with a steaming hot kitchen, the house windows fogged up from all the blanching, poaching, and hot water baths. We play jazz music on the stereo, and even after the kids go to bed, I’m often putting up the last few jars until 2 am. It’s one of my favorite parts of the year. There is only one exception to the rule here, the evening where my wife and kids can’t get far enough away from the house while I’m working. Despite that fact, this remains one of my favorite nights of all…processing hot peppers.

 

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