"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don't catch steak hanging around when you're poor and sick, do you?"
--Judith Martin (Miss Manners)
Broth, Soups, Sauces, and Stews
Saturday, March 9th, 10pm-1pm
The French call broth la fond de cuisine, the foundation of cooking, for it is the base of soups, sauces, and stews. Broth is a nutritional powerhouse as well, beneficial to the immune system, joints, and skin. We'll make a simple chicken broth and richly spiced pho, soups from fresh ingredients and leftovers, and my deceptively delicious gluten-free sauce for Beef Bourguignon..