Modular Meal Service (Week of 8/28/23)
*We will closing orders around 12pm tomorrow, Monday 8/28 for pick up next week Wednesday 8/30 & Thursday 8/31. If you miss the deadline and still want to order, please reply to this email and we can accommodate you.
*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.
Organic Grass Fed Oxtail- Meticulously prepared and highly-prized Oxtail ragout with mushrooms, shallots, butter, herbs, Redmonds and smoked Maldon salt. This delicious and nutrient dense and collagen-rich dish is deboned for you and is the ultimate in Modular meals as a little bit will go a long way. Serve it over pasta, rice, potatoes, or even grilled vegetables.
Organic Caramelized Onion Russet Buttermilk Mashed Potatoes- with buttermilk, cream, butter, chives, and caramelized onions
Organic Roasted Carrots- Roasted with duck fat, rosemary, and thyme. Glacéd with 48-hour bone broth, butter, lemon, and parsley.
1 Quart 100% Organic Double 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.
Serving Suggestions: Use to cook/reheat rice, add to tomato sauces, use a soup base, reduce and add lemon/butter and salt for a delicious sauce for meats, add sea salt and fresh rosemary, and drink as is, freeze in ice cube trays for later use.
Add-on: Organic Chicken Breast
*We will closing orders around 12pm tomorrow, Monday 8/28 for pick up next week Wednesday 8/30 & Thursday 8/31. If you miss the deadline and still want to order, please reply to this email and we can accommodate you.
*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.
Organic Grass Fed Oxtail- Meticulously prepared and highly-prized Oxtail ragout with mushrooms, shallots, butter, herbs, Redmonds and smoked Maldon salt. This delicious and nutrient dense and collagen-rich dish is deboned for you and is the ultimate in Modular meals as a little bit will go a long way. Serve it over pasta, rice, potatoes, or even grilled vegetables.
Organic Caramelized Onion Russet Buttermilk Mashed Potatoes- with buttermilk, cream, butter, chives, and caramelized onions
Organic Roasted Carrots- Roasted with duck fat, rosemary, and thyme. Glacéd with 48-hour bone broth, butter, lemon, and parsley.
1 Quart 100% Organic Double 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.
Serving Suggestions: Use to cook/reheat rice, add to tomato sauces, use a soup base, reduce and add lemon/butter and salt for a delicious sauce for meats, add sea salt and fresh rosemary, and drink as is, freeze in ice cube trays for later use.
Add-on: Organic Chicken Breast
*We will closing orders around 12pm tomorrow, Monday 8/28 for pick up next week Wednesday 8/30 & Thursday 8/31. If you miss the deadline and still want to order, please reply to this email and we can accommodate you.
*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.
Organic Grass Fed Oxtail- Meticulously prepared and highly-prized Oxtail ragout with mushrooms, shallots, butter, herbs, Redmonds and smoked Maldon salt. This delicious and nutrient dense and collagen-rich dish is deboned for you and is the ultimate in Modular meals as a little bit will go a long way. Serve it over pasta, rice, potatoes, or even grilled vegetables.
Organic Caramelized Onion Russet Buttermilk Mashed Potatoes- with buttermilk, cream, butter, chives, and caramelized onions
Organic Roasted Carrots- Roasted with duck fat, rosemary, and thyme. Glacéd with 48-hour bone broth, butter, lemon, and parsley.
1 Quart 100% Organic Double 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.
Serving Suggestions: Use to cook/reheat rice, add to tomato sauces, use a soup base, reduce and add lemon/butter and salt for a delicious sauce for meats, add sea salt and fresh rosemary, and drink as is, freeze in ice cube trays for later use.
Add-on: Organic Chicken Breast