LCBO Food and Drink Winter 2016

BY LUCY WAVERMAN  •  PHOTOGRAPHY BY JAMES TSE These days, there’s renewed interest in making broths from scratch. Partly it’s a back‑to‑the‑earth movement and the desire to use pure, versus processed, ingredients— at home and in restaurants. In New York a takeout window called Brodo (1st Avenue at 12th Street) functions like a coffee shop, except customers choose from chef-crafted broths, to be sipped from a paper cup. Patrons have the option of adding extras to the broths, customizing them into sensational soups. Read on to take this stylish restaurant trend into your own kitchen—and be sure to check out our TIPs on page 82 for expert results. O P T I O N S O C K S T FOOD  BASICS

colour. Add a bit of seaweed for nutritional benefits. ➤ Vegetable stock will keep fresh for a week and frozen for a year. ➤ Use in vegan cooking if stock is called for. It works wonderfully in a vegan risotto.

➤ Vegetable stock is an excellent base for vegetarian soups and sauces—much better than water. ➤ Vary the vegetables you use. Add fennel, shallots, leeks, peas, zucchini or mushrooms. ➤ Using Swiss chard in vegetable stock gives it a richer brown

VEGETARIAN SOUP To make a fast nutritious vegetarian soup, boil some tiny pasta and add it to the broth along with some sliv- ered basil leaves and a grating of Parmesan cheese. See p. 82 for “What to Serve.”

VEGE TAB L E STOCK recipe on page 82

FOOD & DRI NK WINTER 2016 33