Now is the Time for Comfort Food!

It’s no secret that there is a connection between food and mood. That is a universal truth, a proven part of the human condition. Certain foods trigger the brain’s pleasure centers, producing dopamine that makes you feel good. The chosen target can be sweet or savory, healthy or unhealthy, chicken soup or chocolate, depending on your mood, your health, the weather, or where you grew up.

The term ‘comfort food’ first appeared in an article in the Palm Beach Post in 1966, discussing how people turn to specific foods to cope with times of stress. And in 1988, the upscale Food & Wine magazine declared comfort food to be ‘hot.’

That apparently provoked a backlash from upscale restaurants, who could not imagine putting rice pudding, mac and cheese, or even items such as soups, meatloaves and stews, on their menus. As far as they were concerned, such dishes were considered pub fare, at best.

For Joseph Wrede, however, that is a perfect opportunity for his restaurant to shine. The name, Joseph’s Culinary Pub, says it all, and conveys perfectly how this unique place combines fine food with a cozy, casual environment. One section of the menu is devoted to dishes described specifically as ‘Pub’, while another offers a selection of soups and stews. In other words, this is a perfect place to satisfy your craving for comfort food, whether you need a boost, are feeling stressed or overwhelmed, or are just in need of warmth, both inside and out, on a cold winter’s night.

“I think those dishes are best served in a bowl,” Joseph says. “There’s something especially comforting about putting your hands on a warm bowl of steaming food.” Green chile beef stew, chicken posole, and the curry, carrot, crab soup, are all served in unique, artisan-made bowls, and everything is made with the best ingredients.

As regulars know, Joseph has a particular affinity for dishes made with duck, and he is, of course, famous for his trademark duck fat fries. Less well known, however, is that, although not listed on the menu, duck bone broth is also available, if requested. Slow-cooked for hours, and infused with a special combination of apples, onions, carrots, lemon, lime, and salt, it’s so good, you may even want to take some home with you.

Intended for drinking, rather than eating, the broth is served in specially crafted cups, made to order by ceramic artist Logan Wannamaker, based in Arroyo Seco. They are fired using native clay, and then sprayed with baking soda at 2000 degrees, to create an eye-catching glaze. Each is one-of-a-kind.

As chef Joseph explains, “Drinking bone broth is one of the best things you can do in the winter in New Mexico. It’s not only great comfort food, it’s also really good for you.”  Duck bone broth does, in fact, have a lot going for it; it’s high in healthy fats, and rich in collagen, glucosamine and chondroitin, which can support joint health and reduce inflammation.

So if you’re feeling stressed, overwhelmed, under the weather, in need of a boost, or just want a refuge from the cold winter winds, head over to Joseph’s Culinary Pub for some of the best, tried and true, comfort food. Apart from anything else, food really is medicine, and you’re bound to feel better in no time, guaranteed!

Joseph’s is hosting a different kind of ‘feel good’ event on Tuesday, February 3rd when the restaurant kicks off the Taos Winter Wine Fest with its first dinner of the year. You are invited to join chef Joseph Wrede and winemaker Robert Sinskey for a memorable evening featuring five courses, paired with five exceptional wines, for $175.

Two Step Bone Broth (serves 4)

Ingredients:

• 1 Duck and/or Chicken carcass, raw

• 2 carrots

• 3 celery sticks

• ½ onion, chopped

• thyme sprigs, parsley sprigs

• 2 bay leaves

Seasoning Broth Ingredients:

• 1 carrot, washed, roughly chopped

• 1 fennel bulb, halved

• 3 apples

• 4 whole star-anise (or according to taste.)

• 1tbsp. ginger

• 1tbsp. coriander seed

Method:

In a 10-liter pot, add first list of ingredients. Cover with water.

Bring to boil.

Lower heat to a low simmer and cook for three hours.

Drain and reserve liquid in fridge overnight. Next day remove fat layer from top.

Pour liquid into a 7-liter pot, add second list of ingredients and reduce by half. (Approx. 40 minutes on medium heat.) Strain broth and reserve.

To plate:

Serve 6oz. in a cup that can be picked up and sipped.

Serve with pinches of sea salt and wedges of lemon.