Monica CorradoMonica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Hi, I am Monica Corrado with Simply Being Well, and were going to chop an onion for making beef stock. So, we have a cutting board; I like to put a towel under my cutting board so that the cutting board does not slide. I also use a Sankotu Knife because I find them very well balanced and easy to use, and were just going to start.
The onion is part of the trinity needed for beef stock, so, trinity being onions, celery, and carrots. We also need three onions. So, three onions, were going to get three beautiful organic onions and we will start by just taking the ends off, and then I am going to just show you how to peel the outside. Put a small cut through the outer layer, were just going to peal that right off and then this is a very easy coarse cut. Were just going to cut it, what we call a coarse chop. I am cutting in half, cutting in half again and I am cutting them in half again. So, now weve got eight pieces of onion, and were just going to put them in a bowl getting them ready to go into the beef stock.
So again; get your sharp knife, take off the ends and the onion skin, and often you can just put a small cut through the outside of the onion, peal the outside of the onion. Try not to cry too much with the onion; and then were just going to cut it once, twice - we get four pieces of onion for each half.
So, this is what we call a coarse chop -- onions will make you cry for sure. So here we go; one more time; in half, in half and in half again, and weve got our onions ready for beef stock.