Nourishing Chicken Stock

Makes 8 C

chicken stock

Fall is here.  Yes, even in the desert.  It’s not quite like what I’m used to.  There isn’t a crisp chill in the air, there aren’t any changing colors of leaves and there isn’t that clean, cool smell in the air.  Instead temperatures are leaving the 100s on a regular basis, the beautiful sunset is coming earlier, and mornings are cool and resemble spring. Still the cravings for nourishing soups, everything apples, pumpkin and squash, cinnamon, nutmeg, and cloves, those are the same.  Fall lives in me apparently.

The basis of all soups and most meals should be a beautiful stock.  Not only will this foundation of flavor elevate your dish, it’s also a great way to get some serious nourishment into your (already nutritious) meals.  There’s a lot of talk about stock, broth, bone broth, what’s the best way to do this or that.  Everyone has their own version and that’s the reason there are so many answers.

The distinction between a stock and a broth is usually salt.  Stocks by their virtue simply provide a base from which all other foods and flavors can spring from and come to life.  You will add salt and other seasonings to your dish, so there doesn’t need to be any in the stock.  Also, as the stock reduces, so does the concentration of salt and this becomes difficult to control.

Broths are seasoned.  You can drink them on their own or use them like you would a stock, but carefully.  There is such a thing as too much flavor in a dish and you don’t want a lot of competition going on, on your tastebuds.  Stocks are meant to be balanced yet neutral. Broths are meant to impart a bolder flavor of their own.

You want the most wholesome ingredients going into this base.  It’s what good cooking is about.  And, good cooking refers both to tasty and healthy.  Our grandmothers and great-grandmothers knew that instinctively, so they chose whole and fresh vegetables and bones from animals of which they’d already consumed the meat.  (Back then, it wasn’t labeled organic or grass-fed because everything already was those things!  For our times though I would recommend starting your dishes off well and going with as much organic as possible and definitely, grass-fed, pastured, free-range, farm happy animals.)

Bone stocks provide nutrients from the bones of the chicken, beef, fish, whatever you’re using.  There you will find minerals such as calcium (bone-building), phosphorus (regulates intracellular pressure) and magnesium (regulates over 300 enzymatic reactions).  The latter of which is a mineral most of us (in the U.S.) are chronically lacking.  Equally important are the cartilage and gelatin found in bones.  These goodies literally moisturize our joints and skin, aid in repairing of bone and our own cartilage and help our digestion along.  For more in depth info, I found this page at The Jade Institute to be really informative.

Ingredients need not be limited to the ones below.  You could throw in leeks, mushrooms, parsnips, squash, tomatoes, etc.  Stay away from cruciferous vegetables for stocks and also spinach.  They don’t do so well in stock company.  This is a simple stock, so simple you can easily throw it together weekly.  There are many lovely stocks with earthy or sweet flavors, fish or curry flavors, or the roasted flavor of mushrooms.  Yum.  Those recipes to follow…eventually!

Stock up and enjoy!

You’ll need:

  • 2 T extra-virgin olive oil
  • 2 red onions, quartered
  • 3 carrots, chopped in 2″ pieces
  • 2 stalks celery, chopped in 2″ pieces
  • 3 cloves garlic, crushed with the flat side of your knife
  • 2 potatoes, quartered
  • 1 sweet potato, quartered
  • 1 bunch of parsley (or stems)
  • 1 2 square inch piece of kombu
  • 8 black peppercorns
  • 1/4 t fennel seeds
  • 1 chicken carcass
  • 10 C filtered water
  • large container of ice

To make:

  1. In a stock pot, heat the oil over medium heat and add all the vegetables.  Saute for a few minutes, just so the vegetables are coated and starting to brown.
  2. Add parsley, kombu, spices, and chicken carcass.  Then add water, bring to a boil and then reduce to a simmer and partially cover.
  3. Simmer for 4 hours.
  4. When stock is done, strain the chicken and vegetables out as soon as you can.  Then place the pot in an ice bath (a larger container filled with ice) to cool it quickly.  Divide stock into containers to either refrigerate or freeze.

*If refrigerating, use stock within 5-7 days.  If freezing, stock will last at least 2 months.

Tahini Miso Dip

Makes 1/2 C

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As a mom, I’m always searching for another goody to whip up in the kitchen that just may WOW my toddler.  She’s a good eater most of the time, and I am certainly grateful for that.  Still, it’s good to keep pushing the envelope, expanding gastronomic horizons, and educating the palate.

I’m also doing a 4-week detox at the moment and miso, while solely my addition to this type of detox, plays a big role in my diet.  Having spent 3 years living in Japan, I’ve come to LOVE miso soup in all its variations and for every meal of the day.  Breakfast, too.  But, it’s so nice when it pops up in a place you least expect it.

A.G., a peer in culinary school, first introduced this to me when I was doing all kinds of experiments with my diet.  It’s expanded and grown over the years, but this time I’ve kept it simple, for those still tender and emerging tastebuds that can so easily be put off (seemingly) forever!

Why miso?

The simple answer is that it’s a true super food.  The details are as follows:

  • Miso is a fermented paste of soybeans, rice, barley or other grain and a koji inoculant.
  • Fermented means that is a probiotic.
  • Probiotic = bacteria.  The good bacteria that create a lustrous environment of strong cells to ward off the not-friendly bacteria.  It’s the immune boosting bacteria that also settles your digestive system.  And, it also makes you happy.  Seriously.
  • Miso is a known anti-carcinogen and is also known to reduce the effects of radiation and environmental toxins.  (Next time you’re going for x-rays, eat miso before and afterwards.  Help your body out!)

In this recipe it’s used completely raw, but when you’re cooking with miso, you want to make sure you don’t COOK the miso.  Heating miso kills all of its incredible healing properties.  So, if you’re making soup for example, add a bit of the water/stock to a small bowl and dissolve the miso in it before adding it to the pot.  Make sure the stove is off and just stir it in.  It’ll work it’s magic, in flavor and healing, on its own.

To be honest, my little one doesn’t love this just yet, but I know it’s totally up her alley.  All she has to do is try it!

You’ll need:

  • 1/4 C organic tahini
  • 2 t yellow or red miso (depending on your preferences…I used red miso.)
  • 2 T fresh squeezed lime juice (or lemons)
  • 1/2 t lime zest (or lemon)
  • 2-3 T water (you could need more depending on the consistency you’re looking for)

To make:

Stir all ingredients together except for the water.  Then, add the water in a slow drizzle to achieve the level of consistency you’re happiest with.  If it’s a bit too tart, you can add a little drizzle of honey or maple syrup to even it out.

Enjoy and smile 🙂

Grilled Lemony Kale

Makes as much as you make

grilled kale

I’ve been talking about missing kale since I left the States back in January.  Now that we’re back in the Hudson Valley for the summer, I’ve stopped talking and writing about it because I’m far too busy cooking and eating it!  What sweet joy it is to be reunited with kale…Tuscan Kale, Curly Kale, Red Russian Kale…keep it coming!

I had been eager to get Claire to try kale chips since, I have to admit, she isn’t very keen on her dark leafy greens just yet.  (Especially raw greens 😦 ) I wasn’t very eager however, to turn the oven on.  In addition to being reunited with the diverse bounty of the region, we were reunited with humidity.  Kind of makes me wish for the dry, desert heat.

So, when it’s too hot to bake or roast, it’s a perfect time to grill.  Just as I would do for kale chips, I lightly dressed these leaves, still attached to their stems, in olive oil, a bit of lemon juice and salt and pepper. That’s it.  But really, that’s all you need.  This kale is from Blooming Hill Farm, located 20 minutes from where I’m staying.  You could still taste the sweet Earth in every bite and the nourishment is the bonus.

Kale is a super food.  It’s not a trendy super food that will die out to the next trend.  Kale sets the bar for other trends, plain and simple.

Let’s start at the beginning.  Kale is a member of the Brassica family, cousins with Brussels sprouts, cabbage and broccoli.  This is a special family of vegetables, responsible for a whole host of health benefits such as promoting detoxification, protecting against cardiovascular disease, and kicking several cancers’ a**!  Excuse my French, but kale really does perform when it comes to prevention and even treatment of various cancers.  The antioxidants, especially lutein and beta carotene, are responsible for this special power.  Kale also has what are called glucosinolates which are specifically “anti-cancer nutrients”¹.  Throw in the potent anti-inflammatory properties that kale possesses and you’ve got a winning recipe to combat oxidative stress and chronic inflammation, 2 main causes that lead to most diseases, including cancer.

Kale is also a super detox food.  The goodie nutrients help protect you from the toxins floating around whether you’re actually doing a detox or not.  Then there’s the fiber and specific sulfur compounds that actually aid in the detox process.  It would be wise to eat steamed kale or throw it into a smoothie before, during or after your detox/fast.

I would be remiss for not mentioning the abundant stores of Vitamins A and C (also antioxidants) and Vitamin K, calcium and iron. That’s a lot of muscle for a dark leafy green.

Ready for the cherry on top?  Claire loved these kale “chips”!  (Hint, hint to you moms trying to get some dark leafy greens into your kids’ tummies!)

You’ll need:

  • 1-2 bunches of kale (depending on how much you want to end up with)
  • 3 T extra virgin olive oil
  • 2 T fresh squeezed lemon juice
  • 1 healthy pinch of sea salt or my new staple Himalayan pink salt
  • Freshly ground black pepper, optional
  • 1 t lemon zest (from an organic lemon), for garnish

To make:

  1. Turn the grill on and keep setting to low.
  2. Wash and dry the kale leaving the leaves and stems intact. Then drizzle with olive oil and turn to coat the leaves.  You don’t want to use too much oil or the leaves will simply get limp.
  3. Add lemon juice, salt and pepper if using.
  4. Arrange the leaves to line up next to each other on the grill.  After about 2-3 minutes, turn leaves over.  You may need to do this a couple of times until you reach your desired level of crunchy to wilted ratio.
  5. When done (5-6 minutes, really), remove and place in a bowl.  Garnish with lemon zest.
  6. Enjoy, enjoy, enjoy all summer long!

¹http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38

Earl Grey Kombucha

Makes 2 qt (or litres)

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While I’m pretty sure I had had some kind of fermented tea during my Japan days, I can’t really be sure.

So, it has to be said that my first official introduction to fermented drinks was in culinary school.  Everyone was drinking kombucha, and everyone was making it.  Except for me.  Kombucha Brooklyn (especially) provided me with some delicious choices so I never really had to dabble in the art of bacteria breeding.  It seemed easy enough.  I just never felt the urge or desire to venture down that scary bacteria-ridden road.   Frankly, I was relieved.

Then I moved to the UAE.  Suffice it to say that there is no Kombucha Brooklyn here.  But what I did find was an incredibly friendly community of bacteria breeding foodies eager to share their knowledge and SCOBYs.  When you suddenly find yourself in a place where every assumption is challenged, every belief is toyed with, every conviction slightly to drastically changed, you realize you are a bit more capable of whatever it is you weren’t before.  So, bye-bye fear and hello bacteria.

What was I afraid of?  Well, bacteria!  What if I didn’t “grow” it right?  What if it gets moldy?  How will I know if it tastes right?  Will I get sick from a bad batch?  There’s nothing like a good experiment to put all those questions to rest.  That and support from the previously mentioned community of just as crazy as I am health nuts.  Who knew I’d fit in so well here?

So, everyone in culinary school was drinking it because it is incredibly nutritious, and it’s the same reason everyone here is, too.  It is known as ‘the immortal health elixir’ and the biggest reason is kombucha’s unique ability to detox the body.  Kombucha has many acids and enzymes beneficial to the detox process, already produced in the body.  This alleviates the work of the pancreas and liver and helps them do a better job.  Glucuronic acid (GA) is the key word here.  The main function of GA is to bind to toxins and escort them from the body.  And, the GA in kombucha is very effective.  It is even effective at eliminating several environmental toxins.  (Think plastics, pesticides, etc.)  Studies show that GA has also been linked to cancer prevention¹.  Read that sentence again because it’s amazing.

Other health benefits include a very happy digestive system.  Food and drink that have been fermented have, in a manner of speaking, been pre-digested.  The bacteria formed during this process not only aids the gut by populating it, but also helps you fully digest.  Kombucha is a true probiotic (which from the Greek means “for life”).  It helps rid your body of excess candida, helps keep allergies in control and does wonders to boost immunity.  It actually does all those things.

It starts as a quest for better health but soon you begin craving that slightly vinegary, yet subtly sweet effervescence.  Trust me, you will.

And trust me, it’s worth the experiment.  But just so you know, it’s a bit like opening Pandora’s box.  There is no end to what you will learn and no end to the myriad ways different drink and food can be fermented.  It’s a wild, bubbly ride!

You’ll need:

2 T loose Earl Grey tea (or 6 tea bags)

2 qt (or litres) water

1/2 – 3/4C organic sugar

1 Kombucha SCOBY* (SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast.  You can get one from a friend or if you are the first brave soul of your circle of friends, you can get a starter here or here.)

about 1C of kombucha (which will have come with the SCOBY)

2 qt glass jar (sterilized), clean kitchen towel or a couple of layers of cheese cloth and rubber bands

To make:

1.  Boil your water and remove from heat.

2.  Add tea and sugar and let steep until water is cool.  I usually let mine sit for a few hours, mostly because by the time I remember that’s how much time has passed.  Tastes great still!

3.  Add the tea to the jar and then add the 1C kombucha.  Let this mix of teas get acquainted and then introduce the scoby.

4.  Cover the jar with the kitchen towel (or cheese cloth) and secure the rubber band around the mouth of the jar.

5.  Keep the jar in a safe place where it won’t be moved or jostled, where it’s room temperature and out of direct sunlight.

6.  Let ferment for about a week, untouched.  After a week, give it a taste test to see where you are.  Don’t be surprised if another scoby has begun to form at the top of the jar.  This is good and is a sign that your kombucha is healthy.

7.  When you’ve finished about half of the kombucha, you can add another quart/litre of fresh (cooled) tea to the batch.  This is called a continuous brew.

*Disclaimer:  There are plenty of sources that recommend NOT using Earl Grey tea for kombucha because of the bergamot essential oil.  It is thought that the oil could compromise the health of the scoby.  However, many people have used Earl Grey and had successful batches and beautiful scobys.  I am now part of that list!  The beautiful thing about fermentation is experimentation!  Brew away!  And if you’ve got a great flavor working for you, please share it!

¹http://www.ncbi.nlm.nih.gov/pubmed/2208084?dopt=Abstract

Winter Kale and Kamut Salad

winter kale and kamut salad

I miss kale.  It’s only been about a week since I’ve had any, but I am definitely suffering withdrawals.  And, though I do not miss winter at all, I could use a huge helping of this salad.

What makes this salad particularly special is the way the flavors and textures play with each other.  Not to mention the way they deliver a wholly satisfying meal.  Yes, a vegetarian salad can be wholly satisfying for EVERYONE.  I promise.

This goody was a huge hit each and every time I made it in the past 3 months.  And, I made it A LOT!  The original recipe comes from one of my favorite sources of inspiration, Bon Appetit.  Anytime I see anything with kale, I try it.  Kale is versatile and quite easy going, going from sautés to soups, smoothies to salads and every time you eat it, you are racking up credit, giving yourself a huge dose of nutrients.  Consider it delicious, preventive medicine.

I’ve talked about kale once already, but here’s a quick reminder.  There are 3 main “anti-s” to remember about kale; antioxidant, anti-inflammatory and anti-carcinogenic.  Seriously.  This is key about kale because oxidative stress (taken care of by antioxidants) and inflammation gone out of control (why we need anti-inflammatory nutrients) are 2 conditions that lead to serious health problems and diseases such as cancer.  Not to mention that kale can also reduce cholesterol and it is superb at helping the body detox.  Kale is also one of those foods that makes you happy!

This incarnation of the salad (there have been many versions) came about mostly because I needed to use up ingredients in my fridge and pantry.*  The original salad is delicious, but after many adaptations and experimentations, this is my favorite.  The pecans add much needed crunch and kamut is a yummy, nuttier, sturdier alternative to barley.

Let me know what you think!

You’ll need:

1/2 C extra-virgin olive oil (approximately)

2 T apple cider vinegar

2 T champagne vinegar

2 T freshly squeezed lemon juice

1 T coconut sugar (I usually replace brown sugar with coconut sugar.)

1 bunch Tuscan kale, stemmed and cut into 1/2-1″ pieces

1 shallot, minced (roughly 1/4 C)

2-3 golden beets, roasted and cut into 1/4″ dice

1 C kamut, soaked, rinsed and cooked off

1 avocado, diced

1/2 C pecans, roughly chopped

1/2 C Bulgarian feta, crumbled or cut into small dice (regular feta is delicious, too but this is what I had left…for a vegan option, omit the cheese and you’re still left with a pretty stellar salad:)

To make:

1. Whisk together 1/4 C olive oil, the vinegars and lemon juice and season with sea salt and pepper.

2. Add kale and shallots and mix thoroughly to make sure the kale is evenly coated.  Cover and chill for at least 3 hours before assembling salad.  This will wilt the kale making it tender for every bite.

3. Once cooled, add the beets and the kamut and mix to coat evenly.  You may need to drizzle some of the remaining oil in.

4. When ready to serve, add the avocado and feta (if using), drizzle with more olive oil and a splash of champagne vinegar to brighten it up.  Taste and adjust salt and pepper.  Stir gently and serve topped with chopped pecans.

5. The other genius of this salad (kale is first) is that it’s sturdy enough to be made 2-3 days in advance.  Just cover and chill and add avocados, feta and nuts when ready to serve.  Thanks, Bon Appetit!

6.  Enjoy!

*Since I was moving, I had to use up everything I could in the kitchen.  It’s incredibly inspiring to cook when you have to constantly substitute and re-invent things with new ingredients.

 

Cacao Rose Chai

Makes 5 C

Cacao Rose Chai

Sometimes nothing is better than a cup of chai.  It’s warm, spicy, sweet, creamy.  The blend of the spices and tea and milk (in this case coconut milk) are like a warm blanket on a cold day.  With a cup of chai, you slow down and breathe.  Literally.  According to Ayurveda, most of the spices used in chai are sattvic, or calming.  Sattva also denotes clarity, understanding and light.  Not bad for a cup of tea.

Chai is like curry.  There are a million and one ways to make it and they will vary quite a bit depending on what region you’re in.  This is exciting for 2 reasons.  First, for purists, there’s nothing like finding a traditional version…and really, it is quite special.  Second, it leaves room for plenty of interpretation and experimentation.  These recipes are made for the rest of us to get creative, to tweak and play with until they resonate with us.

I took the 2nd route and while this chai has many (not all) of the traditional spices, I decided to play with the tea.  Purists, I believe, would choose a black tea like Assam or Ceylon.  I chose Dark Obsession Chocolate Rose.  It sounds too good to be tea, and I assure you it is, but it’s still tea.  I try not to think too much about the decadent contradiction and just enjoy it.  Sometimes the best things just can’t be explained.  This special blend comes from Marie Belle’s in NYC.  If you can, go there.  It’s a treat like no other.  (So are gifts from there=) )

As for the nutritional aspect of chai:

Cinnamon is one of the oldest spices in history with uses in the Middle East, China and the Mediterranean.  Not surprisingly, it enjoys a long list of medicinal properties as well.  Cinnamon is known to improve circulation, counter congestion and treat nausea.  It is also a stimulant and an analgesic.  Cinnamon also aids in the absorption of nutrients, so feel free to use this spice in your savory dishes, too!

Star Anise is popular in Chinese and Vietnamese cooking.  Medicinally, it’s commonly used to aid digestion, as a diuretic and for pain relief.  It also does wonders for coughs.

Clove is a particularly strong spice that is also a digestive aid and treats nausea.  Cloves have pain-relieving and antiseptic attributes.  “Clove is also used to synergistically increase the potency of other herbal blends.”¹

Black Peppercorn was once the most important spice in world trade.  It is commonly used to support circulation, stimulate the flow of energy² and improve metabolism.

Cardamom is special.  Rebecca Wood describes it as tasting like lemon zest and eucalyptus.  She also says that cardamom acts as an antidote to the stress caused by coffee on the adrenal glands, which in my opinion makes chai a great substitution…if that’s what you’re looking for.  In addition to being a digestive aid, easing coughs, congestion and breathlessness and benefiting the lungs, kidneys and heart, cardamom also makes you happy!

Black tea isn’t often considered for its health benefits, especially not next to its more famous relative, green tea.  Still, it has some health properties to boast such as; inhibiting tumor cells, being high in antioxidants and strengthening the immune system.

I encourage you to get creative with your own recipes.  Maybe you like more cloves or perhaps you’ll try a green tea chai?  If you’re feeling a bit under the weather, definitely add some fresh ginger.  Whatever you choose, I assure you that this cup of chai will get you to slow down and smell the roses.

Enjoy, friends!

You’ll need:

6 C water

10-12 cardamom pods

1 cinnamon stick

4-5 black peppercorns

1 star anise

3 whole cloves

2 T Dark Obsession Chocolate Rose

To make:

1. Bring water and all spices to a boil, reduce heat, cover and simmer for 15 minutes.

2. Covered, let spices steep for 10 minutes.  Then, return to a boil and promptly remove from heat.

3. Add tea and let steep for 5-7 minutes

4. Strain and discard tea and spices.  Let tea cool to room temperature and then refrigerate.  Unless you’re having a cup immediately, then prepare as per instructions below, or to taste!

To serve:

1. While tea is settling, bring 3/4 C of milk (dairy or non-dairy) to a simmer and add to tea.

2. Add 2 T maple syrup or sweetener of choice.  (Optional-you could also add 1t vanilla extract.)

3. Serve in individual cups and ENJOY!

¹http://www.chai-tea.org/benefits.html

²Rebecca Wood, The New Whole Foods Encyclopedia

Spicy Kale Chips

Yields a bunch of chips (about 3 cups)

That it’s taken me this long to write about kale is a mystery.  It’s arguably my favorite green and it is a staple in my kitchen.  Whether I saute it with garlic, nuts and dried cranberries (or solo!), shred it in soups, make pesto with it, eat raw in salads, or as in this recipe, make it into a ridiculously addicting and nutritious snack, kale always seems to find a way to sneak its way onto our plates from breakfast to dinner.

Rebecca Wood says that kale is the grandmother of the cabbage family.  When I think of that statement, I think of old, wise, strong and hearty and indeed kale is all of those things.  Kale is strong enough to endure frost and snow and its flavor is even sweeter after all that work.  Wait, kale is sweet?  Yes, kale is sweet but lightly, so that the bitter and pungent flavors play well with the sweetness. What you get is mouthful after glorious mouthful of yummy, earthy, warming flavor!

Now for the kale’s wisdom:  As the grandmother of the cruciferous veg, you can bet that it packs a real serious punch against cancer, especially breast, colon, ovary, bladder and prostate cancer.  The fiber in kale also does wonders for reducing cholesterol.  It’s deep green hue means that it is an incredible source of chlorophyll.  Chlorophyll has antioxidant as well as anti-inflammatory properties.  Kale is kryptonite to free radicals and oxidative stress!  And, in the event some of you are still on your detox regimen, “kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the Isothiocyanates made from kale’s glucosinolates can help regulate detox at a genetic level.”¹  Is that good news or what?

I know that detoxing isn’t an easy process, especially if it’s the first time you embark on that journey.  But, this crunchy snack is sure to help!

If you’ve opted out of the detox route for now, don’t fret, kale really is for everyone!

You’ll need:

Preheat oven to 200°

1 large bunch of curly kale (I’ve never made these with Tuscan Kale, but let me know how it comes out if you give it a go!)

1-2 T extra-virgin olive oil (I used the oil reserved from my garlic confit for added flavor.)

1 t sea salt

Freshly ground pepper, to taste

Red chili peppers, sliced or red pepper flakes, to taste

To make:

1. Stem and wash kale and set on clean kitchen towels to completely dry.

2. Spread kale leaves evenly  on a sheet pan and drizzle 1 T of oil on the leaves.  Toss them to make sure all leaves have some oil but aren’t truly “wet”.  1 T is usually enough since you don’t want the leaves weighed down by the weight of the oil.  If you have a super large bunch of kale (lucky) then you can go with the other T.

3. Add sea salt, ground pepper and chili peppers/pepper flakes and toss to coat evenly.

4. Set the sheet pan on the middle rack and set your time for 15 minutes.  Check back and turn leaves over using tongs.  Let the kale cook for another 15 minutes.  You may need to adjust the time depending on your oven’s heat and circulation.  A convection oven tends to produce drier, lighter chips.  (If using a convection oven, you can set temp to 175°.)

5. Remove from oven when done and enjoy right off the sheet pan (I usually do) or wait till it cools before putting it into a serving bowl.

¹http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38