Sunday, October 15
9:30 am - 4:00 pm
Slow-cooked bone broths are the gold standard of stocks, both for their health benefits and intense flavor. They provide gelatin (collagen), cartilage, and marrow (for minerals): all essential for the health of the gut and the immune system, and for strong bones and nails, vibrant hair, and radiant skin.
In this new, all-day workshop, we will go over the ins and outs of chicken bone broth while making delectable dishes with the gorgeous vegetable bounty of the Autumn harvest— in which bone broth is a fundamental ingredient. Dishes range from breakfast, to starters, to entire meals.
Basic Bone Broth and Bone Broth with an Asian Profile
Savory Oatmeal with Bone Broth, Miso Butter, and Lacey Fried Egg
Very Green Brothy Bone Broth Appetite Enhancer
Curried Romaine Soup with Peas and Roasted Cauliflower
Wild Rice and Sweet Potato Waffles with Chinese Braised Chicken and Bok Choi
Striped Bass in Coconut-Tomato Bone Broth Sauce
Matcha-Avocado Bone Broth Purée with Sashmi-Spiced Shrimp
Artichokes en Brodo
Quinoa-Cauliflower Risotto with Pumpkin and Fennel
Chicken Posole with Tomatillos
Maitake Mushroom Bone Broth Pot with Pure Buckwheat Soba Noodles
Myra Kornfeld is a chef, author and educator. Her most recent cookbook is Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry, and Literary Fare, co-authored with Stephen Massimilla. Myra teaches in the graduate nutrition program of the Maryland University of Integrative Health. She also specializes in team-building events and cooking parties. Visit cookingwiththemuse.com and MyraKornfeld.com.
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