WINTER’S BONE | ANDREA GENTL RECIPES 1 / Food & Drink
Andrea Gentl splits her time between New York City and Delaware County New York, she is a photographer, stylist and blogger. She is one half of the still life, food, travel and lifestyle duo, Gentl and Hyers. She started her blog Hungry Ghost Food and Travel in 2011 to share her love of food with family and friends. Travel informs every aspect of her work and is her greatest inspiration. First in a two part series, Andrea shares her recipes for cold new year days…
When January 1st gives way to desires to eat a little cleaner, I turn to warming foods, broths and slow cooking. Nothing is more warming or better at keeping colds at bay than ginger, turmeric, garlic, horseradish, onions, chilies and Manuka honey. I worked these into a few recipes with hits of winter citrus and passion fruit to keep it on the bright side.
Beef Broth with Horseradish Fermented Black Garlic and Persian Lime – Makes 10 cups broth.
3 lbs. of Beef shin bones
3 lbs. meaty bones such as beef shank or short ribs
2 tablespoons Sicilian oregano
2 tablespoons extra virgin olive oil
Preheat oven to 400
Place bones on a large roasting tray
Sprinkle with Sicilian oregano
Generously salt the bones
Drizzle with olive oil
Roast bones for 1 hour turning midway through.
Remove bones from oven and cool.
When the bones are cooled, place in a large stock pot. I used a 7 quart Staub pot.
Add remaining ingredients
2 medium yellow onions, halved with skins on
4 whole heads black fermented garlic
2 whole heads garlic
2 whole Persian limes
2 cups chopped horseradish
1 celery root quartered
1 parsley root quartered
1 bundle of aromatics like thyme and parsley
1/4 cup juniper vinegar or apple cider vinegar
2 tbsp. kosher salt
20 cups filtered water
Add the water and allow the stock to come to a rapid boil, then lower heat to a bare simmer for 12-24 hours.
(don’t be afraid to add more water along the way if need be.)
Discard bones and other large debris and pour through a fine mesh strainer or a colander lined with cheesecloth.
You will be left with a rich dark beef stock with hints or horseradish and Persian lime.
Add salt to taste.
Chicken Soup with Citrus Spruce Turmeric and Ginger – Makes 10 cups broth.
This soup is a bright healing broth with notes of citrus and ginger and spruce.
You will need the Carcass of a large roasted chicken.
Clean carcass, reserving any meat to add to the finished stock.
In 7 quart pot, place all the following ingredients:
1 carcass of a large roasting chicken.
3 whole heads of garlic skin on
1 whole yellow onion halved. skin on
1 red onion, halved with skin on
3 cups coarsely chopped ginger
1 teaspoon Aleppo pepper
2 tablespoons kosher salt
5 cups chopped celery (leaves and stems)
3 large carrots cut into 1 inch pieces
1 cup coarsely chopped fresh turmeric
1 satsuma orange halved
2 1/2 cups chopped parsley
1 bunch fresh thyme
2 small whole chilies
1 teaspoon sumac
1 cup loosely packed spruce
20 cups filtered water
Set to simmer on medium heat. When the stock comes to a boil, lower the heat and leave in on a bare simmer for 7 hours.
Add more water if need be.
Discard the debris and strain through a fine mesh strainer or a colander lined with cheesecloth.
Add pieces of roasted chicken and fresh celery if you wish.
Andrea recently began collaborating with her husband Martin Hyers on a series of photo workshops. Look for more from the duo’s This Is The Wanderlust, photography + expeditions + culinary + workshops in 2016.
Twitter – andreagentl