Modular Meal Service (Week of 9/25/23)
*Sunday 9/24 ordering deadline for pick up next week Wednesday 9/27 & Thursday 9/28.
*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 Thai Fried Rice-I will substitute coconut aminos for soy sauce and go about the rest of the recipe in traditional form. Jasmine rice, beaten and fried eggs, pancetta, scallions, and cilantro are the main stars of this dish. No peanut oil will be used; I will substitute macadamia oil.
Organic Zuchinni and Summer Squash Sauté- Peeled and deseeded, cut into a small dice, and added to the wok for a high-heat experience. They are then tossed with slivers of fried garlic, lime zest, fresh mint, and shallot vinaigrette.
Grass-fed Skirt Steak- Two pounds of skirt steak dry brined with kosher salt overnight, grilled to medium rare, sliced thinly, and served with roasted garlic, chive, Maldon salt butter for serving.
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.
Skirt Steak photo borrowed from https://cookthestory.com/
Add-on: Grass-fed Oxtail (now offering a smaller portion, at a smaller price)
*Sunday 9/24 ordering deadline for pick up next week Wednesday 9/27 & Thursday 9/28.
*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 Thai Fried Rice-I will substitute coconut aminos for soy sauce and go about the rest of the recipe in traditional form. Jasmine rice, beaten and fried eggs, pancetta, scallions, and cilantro are the main stars of this dish. No peanut oil will be used; I will substitute macadamia oil.
Organic Zuchinni and Summer Squash Sauté- Peeled and deseeded, cut into a small dice, and added to the wok for a high-heat experience. They are then tossed with slivers of fried garlic, lime zest, fresh mint, and shallot vinaigrette.
Grass-fed Skirt Steak- Two pounds of skirt steak dry brined with kosher salt overnight, grilled to medium rare, sliced thinly, and served with roasted garlic, chive, Maldon salt butter for serving.
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.
Skirt Steak photo borrowed from https://cookthestory.com/
Add-on: Grass-fed Oxtail (now offering a smaller portion, at a smaller price)
*Sunday 9/24 ordering deadline for pick up next week Wednesday 9/27 & Thursday 9/28.
*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 Thai Fried Rice-I will substitute coconut aminos for soy sauce and go about the rest of the recipe in traditional form. Jasmine rice, beaten and fried eggs, pancetta, scallions, and cilantro are the main stars of this dish. No peanut oil will be used; I will substitute macadamia oil.
Organic Zuchinni and Summer Squash Sauté- Peeled and deseeded, cut into a small dice, and added to the wok for a high-heat experience. They are then tossed with slivers of fried garlic, lime zest, fresh mint, and shallot vinaigrette.
Grass-fed Skirt Steak- Two pounds of skirt steak dry brined with kosher salt overnight, grilled to medium rare, sliced thinly, and served with roasted garlic, chive, Maldon salt butter for serving.
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.
Skirt Steak photo borrowed from https://cookthestory.com/
Add-on: Grass-fed Oxtail (now offering a smaller portion, at a smaller price)