Monica Corrado opens this week’s In the Kitchen with Monica livestream with a seasonal conversation about soup-making basics. As cooler weather settles in, she breaks down a simple framework for making nourishing soups at home, beginning with good-quality ingredients and a flavorful stock or broth.

Highlights include:
-The three basic types of soup: clear, blended, and cream
-Two different methods for building a clear soup, including sautéing vegetables in traditional fats for a richer flavor
-How to cut and cook different vegetables so they finish at the same time
-Using onions, garlic, herbs, salt, and fats to build flavor
-How to turn a clear soup into a blended soup, then into a cream soup
-Ideas for using cultured cream, raw cream, kefir, yogurt, or coconut cream
-Tips for batch cooking, freezing soup, and keeping homemade stock on hand
-A Q&A covering meat stock, bone broth, cooking fats, soup storage, cookware, broth-making, and different types of bones

Monica closes by encouraging viewers to keep stock or broth ready, experiment with clear, blended, and cream soups, and make extra so a nourishing meal is always close at hand.

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Monica Corrado opens this week’s In the Kitchen with Monica livestream with a conversation about fats—specifically the difference she sees between traditional fats and highly processed industrial oils. Using avocado oil as a starting point, Monica encourages viewers to think about how fats are made, how much processing is involved, and which fats have traditionally been part of the human diet.

Highlights include:
-Why Monica distinguishes whole avocados from avocado oil
-The difference between traditional fats and highly processed industrial oils
-A discussion of butter, cultured butter, ghee, lard, tallow, duck fat, chicken fat, coconut oil, and olive oil
-How butter and cultured butter are traditionally made from cream
-Why Monica encourages reading ingredient labels and considering how a fat or oil was produced
-Ways to incorporate traditional fats into soups, stocks, stews, eggs, mayonnaise, and everyday meals
-A Q&A covering fat digestion, gallbladder support, olive oil, soaking beans, cultured foods, and introducing more fat into the diet
Monica closes by encouraging viewers to look more closely at the fats they are eating, choose foods that are as close to their traditional form as possible, and gradually incorporate more nourishing, traditional fats into their kitchens.

Website
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Monica Corrado opens this week’s In the Kitchen with Monica livestream with a timely conversation about preserving the harvest as autumn approaches. She compares canning and lacto-fermentation, looking at how each method preserves food, how they differ, and why she prefers fermentation when possible.

Highlights include:
-The key differences between canning and lacto-fermentation
-Why Monica describes canned foods as “dead” and fermented foods as “alive”
-How fermentation uses salt and beneficial microbes to break down sugars and plant fibers
-The storage advantages of canning versus the cooler temperatures needed for fermented foods
-How canned foods can later be fermented before eating
-A comparison of fermentation, freezing, and low-temperature dehydrating for preserving food
-A Q&A covering kombucha, fermented beans, sauerkraut, kefir, fermented ketchup, and ways to preserve a bumper crop

Monica closes by encouraging viewers to experiment with lacto-fermentation, find the preservation method that works best for their harvest and storage space, and include fermented foods in their meals regularly.

Website
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