Have you been hearing about bone broth lately? If you enjoy cooking (and eating) it is likely that you have. If you haven’t, listen up. Why? Because bone broth is really good for you.
You’ve heard of collagen. Cosmeticians have been touting it for years. Collagen is a protein found in the connective tissue of humans and animals, specifically located in marrow, bone, tendons, ligaments and cartilage. Collagen is the building material for renewing cells all over the body. And, bone broth is full of it.
Collagen is especially good for strengthening hair and nails, firming skin and reducing wrinkles and cellulite. As we age, we lose collagen, so getting as much bone broth into our diets as we can is the best way to get a real food source of anti-aging collagen.
Wow! We all want that!
To learn more about how bone broth is made as well as its miraculous properties, I went down to the Dallas Farmer’s Market to meet Joanne Bondy, chef and co-owner of the new purveyor of soups, broths and other gastronomic delights, Stocks and Bondy.
You may remember Chef Bondy from the popular Dallas restaurant Ciudad D.F. She was also executive chef of the Gaylord Texan in Grapevine. She is the only female chef from Texas to receive the coveted cooking accolade at the James Beard House in New York City...three times.
As we sat down to visit, Chef Bondy welcomed me with “What would you like to eat?”
I opted for a cup of chicken broth infused with Madagascar vanilla tea.
It may sound weird, but it wasn’t. It was delicious.
Infusing stock with tea is just one of the chef’s innovative ideas.
“The idea just came to me,” she said.
Bring 1 cup fresh chicken stock to a simmer. Place 1 tablespoon dry tea of your choice in a cheese cloth sachet or tea ball. Add to the stock. Remove from heat and steep for 2 minutes. Remove tea, return liquid to low heat and bring to steamy hot. Add a pinch of coarse salt (optional) and enjoy. Makes 1 serving
Stock is basically bones cooked in water. The addition of salt or other additives makes it broth, Chef Bondy explained.
During my visit I had the opportunity to sample several delicious soups like lobster bisque, chicken noodle, vegetable, carrot ginger and mushroom.
They were all delicious and full of fresh ingredients that are good for you. The beef stock is made from grass fed beef. Everything is organic. It’s all healthy.
Chef Bondy admits that she would like to see the high sodium, preservative laden bouillon cubes and artificial tasting cartons of broth removed from pantry shelves and replaced with healthy, natural, great tasting stocks and broths.
Five years ago Bondy was diagnosed with breast cancer. During chemo-therapy she realized that she would need to change her life-style. That meant a job less stressful than chef of a five star restaurant. But she didn’t want to give up what she loves most.
As a result, Stocks and Bondy was conceived allowing her to continue what brings her joy—feeding family and friends, giving back to the community and teaching kids to cook.
“I love when customers stop by to tell me how good they feel following a diet that includes bone broth,” Chef Bondy said.
Research done by the Department of Nutrition and Sports Nutrition for Athletics at Penn State University found that athletes who supplemented their diet with collagen over a 24 week period showed significant improvement in joint comfort.
Collagen in bone broth provides building blocks that are needed to form and maintain strong bones, helping take pressure off of aging joints and supporting healthy bone mineral density.
Additionally, the stocks and broths are free of fat, they taste great and they add flavor to all sorts of food.
Stop by and taste for yourself. Soups by the cup are available daily and there is seating in the common area of the market for enjoying them. Also offered is am array pf hand-selected wines, pulled meats, seasonal meals and family dinners to take home.
Stocks and Bondy, co-owned by executive chef Michael West, is located in Shed 2 at the Farmer’s Market and is open daily. They offer cooking classes for adults, teens and tweens and are getting ready to introduce a broth for Fido to the market. Check it out on-line.
Chef Joanne Bondy’s Creamy Cauliflower Soup
1 head of cauliflower (about 2 pounds)
2 cups vegetable stock
1 tablespoon kosher salt
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon shallots
1 tablespoon fresh garlic
½ cup chopped leeks (only the white part)
2 pinches fresh grated nutmeg
1 teaspoon fresh lemon juice
¼ teaspoon Tabasco sauce
1 cup heave whipping cream
Optional garnish: pesto and fennel tarallis
Remove cauliflower leaves and rinse. Cut florets into medium-size pieces. Place in covered 3-quart pot with stock, salt and bay leaf and cook over medium heat for about 15 minutes. (Don’t let pieces get mushy.) When finished, remove bay leaf.
In a medium saucepan, add butter, shallots, garlic and a leeks and sauté over low heat for 3 minutes, being careful not to brown. Add sautéed vegetables to cooked cauliflower pot.
In batches puree the combined cauliflower mixture in a blender. Be careful hen hot. Once pureed, pour back into soup pot and add nutmeg, lemon juice, Tabasco and whipping cream. Cook at a low simmer for about 20 minutes.
Before serving, add more salt and freshly ground pepper, if needed. Garnish with a dollop of pesto and serve with fennel tarallis, Italian love knots, available at Jimmy’s Food Store. This soup also makes a delicious pasta sauce.