Modular Meal Service (Week of 4/17/23)
Menu for week of 4/17, meals ready for pick-up Wednesday 4/19, Thursday 4/20, Friday 4/21. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
4 Bone in Skin on Organic Chicken Breasts- I start with 4 lbs of bone-in organic breasts and with a quick dry cure with Redmonds salt, these babies go skin down in ghee then to a low temp oven, and finally basted with more butter and fresh thyme. Left to rest and smothered in a herb, shallot, garlic compound butter, and sliced for your convenience.
Glacéed Organic Carrots- peeled and gently roasted with whole garlic cloves and fresh herbs, cooled then bathed in a reduction of butter and stock. Fresh herbs, lemon zest, and smoked Maldon salt to finish.
Caramelized Onion Potatoes-with chopped rosemary, thyme light garlic, and Redmonds salt. Organic russet potatoes are diced and boiled then set aside to cool while onions caramelized. Once the onion are done the herbs get chopped, and then the butter and olive oil gets melted in a pan. The onions and herbs are then added quickly, followed by the potatoes and salt where they get tossed, heated through, salted and seasoned with the herbs one more time.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Butter Burger patties add-on available for purchase here.
Thank you!
Menu for week of 4/17, meals ready for pick-up Wednesday 4/19, Thursday 4/20, Friday 4/21. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
4 Bone in Skin on Organic Chicken Breasts- I start with 4 lbs of bone-in organic breasts and with a quick dry cure with Redmonds salt, these babies go skin down in ghee then to a low temp oven, and finally basted with more butter and fresh thyme. Left to rest and smothered in a herb, shallot, garlic compound butter, and sliced for your convenience.
Glacéed Organic Carrots- peeled and gently roasted with whole garlic cloves and fresh herbs, cooled then bathed in a reduction of butter and stock. Fresh herbs, lemon zest, and smoked Maldon salt to finish.
Caramelized Onion Potatoes-with chopped rosemary, thyme light garlic, and Redmonds salt. Organic russet potatoes are diced and boiled then set aside to cool while onions caramelized. Once the onion are done the herbs get chopped, and then the butter and olive oil gets melted in a pan. The onions and herbs are then added quickly, followed by the potatoes and salt where they get tossed, heated through, salted and seasoned with the herbs one more time.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Butter Burger patties add-on available for purchase here.
Thank you!
Menu for week of 4/17, meals ready for pick-up Wednesday 4/19, Thursday 4/20, Friday 4/21. We will contact you with your pickup date.
*Please note if this is your first order, you will need to purchase a Glassware deposit at checkout also. Click here to do so and see more information about the Reusable Glassware program.
4 Bone in Skin on Organic Chicken Breasts- I start with 4 lbs of bone-in organic breasts and with a quick dry cure with Redmonds salt, these babies go skin down in ghee then to a low temp oven, and finally basted with more butter and fresh thyme. Left to rest and smothered in a herb, shallot, garlic compound butter, and sliced for your convenience.
Glacéed Organic Carrots- peeled and gently roasted with whole garlic cloves and fresh herbs, cooled then bathed in a reduction of butter and stock. Fresh herbs, lemon zest, and smoked Maldon salt to finish.
Caramelized Onion Potatoes-with chopped rosemary, thyme light garlic, and Redmonds salt. Organic russet potatoes are diced and boiled then set aside to cool while onions caramelized. Once the onion are done the herbs get chopped, and then the butter and olive oil gets melted in a pan. The onions and herbs are then added quickly, followed by the potatoes and salt where they get tossed, heated through, salted and seasoned with the herbs one more time.
1 Quart 100% Organic 48-Hour Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 48 hours (many of the stocks I will be providing will likely be fortifications of other stocks. This means the stock is basically a “mother sauce” past down from generations of older stocks (from the freezer or boiled regularly to kill bacteria. This is a common practice in many Asian restaurants and homes and plays a major role in their culture, cuisine, and in the flavor, love, and passion that goes arm in arm-with food cooked by this method of fortification.
This process enhances and deepens the flavor while building upon the nutrient profile by gathering nutrients from many different animals- many times over, as opposed to a stock consisting of one chicken and part of one cow. The proteins are continually broken down during heating and re-stacked in different ways during cooling due to the newly added protein structures. This makes a very healthy stock appear less viscous than expected, but that is very much on the contrary. The long heating/extraction process versus a three-hour stock also affects these results, as the proteins will again stack differently at cooling due to being less broken down.
The stock will be simmered with fresh and dry organic bay leaves, fennel seeds, and peppercorns and finished in the final hours with organic carrots, celery, onion, garlic, and fresh parsley. It will then be cooled for one hour in the pot then meticulously strained through a fine sieve (I try not to use cheesecloth when not necessary. If I do, I rinse it first and make sure the final rinse is with spring or filtered water) before pouring it into glass ball jars and cooled in the refrigerator.
This nutritious stock is excellent for adding to anything you want to heat up and add flavor and boundless nutrition. Even just a tablespoon added to something is enough to heat it correctly- while adding nourishment and helping you make a nice little sauce instead of using too much butter and burning it.
Butter Burger patties add-on available for purchase here.
Thank you!