Modular Meal Service (Week of 10/9/23)
*Sunday 10/8 ordering deadline for pick up next week Wednesday 10/11 & Thursday 10/12.
*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 Spatchcock Whole Chicken- Dry brined overnight then rubbed with sumac, garlic, dried and fresh thyme, and lemon zest. The chicken is then splayed out spatchcock style (when the chicken is cut into two halves and laid flat on a rack for quicker more consistent cooking) then slow cooked below 300 degrees.
Organic Roasted Root Vegetable medley- Various root vegetables (think carrot, parsnip, celery root) roasted individually with fresh thyme to achieve perfect tenderness of each then tossed together with avocado oil, fresh rosemary dust, and fresh thyme, then drizzled with organic maple syrup to bring these delicious veggies into the autumn season.
Organic Jasmine Fried Rice- A simple but delicious fried rice made with organic pastured eggs, green onions, garlic, bacon lardons, coconut aminos and herbs. All cooked up in my new hammered finish, flat bottom wok by Milk Street.
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/A La Carte Option: Organic Pastured Egg, Broccoli, Potato, and Cheese Fritatta
Spatchcock Chicken photo borrowed from Food Network Magazine
*Sunday 10/8 ordering deadline for pick up next week Wednesday 10/11 & Thursday 10/12.
*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 Spatchcock Whole Chicken- Dry brined overnight then rubbed with sumac, garlic, dried and fresh thyme, and lemon zest. The chicken is then splayed out spatchcock style (when the chicken is cut into two halves and laid flat on a rack for quicker more consistent cooking) then slow cooked below 300 degrees.
Organic Roasted Root Vegetable medley- Various root vegetables (think carrot, parsnip, celery root) roasted individually with fresh thyme to achieve perfect tenderness of each then tossed together with avocado oil, fresh rosemary dust, and fresh thyme, then drizzled with organic maple syrup to bring these delicious veggies into the autumn season.
Organic Jasmine Fried Rice- A simple but delicious fried rice made with organic pastured eggs, green onions, garlic, bacon lardons, coconut aminos and herbs. All cooked up in my new hammered finish, flat bottom wok by Milk Street.
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/A La Carte Option: Organic Pastured Egg, Broccoli, Potato, and Cheese Fritatta
Spatchcock Chicken photo borrowed from Food Network Magazine
*Sunday 10/8 ordering deadline for pick up next week Wednesday 10/11 & Thursday 10/12.
*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 Spatchcock Whole Chicken- Dry brined overnight then rubbed with sumac, garlic, dried and fresh thyme, and lemon zest. The chicken is then splayed out spatchcock style (when the chicken is cut into two halves and laid flat on a rack for quicker more consistent cooking) then slow cooked below 300 degrees.
Organic Roasted Root Vegetable medley- Various root vegetables (think carrot, parsnip, celery root) roasted individually with fresh thyme to achieve perfect tenderness of each then tossed together with avocado oil, fresh rosemary dust, and fresh thyme, then drizzled with organic maple syrup to bring these delicious veggies into the autumn season.
Organic Jasmine Fried Rice- A simple but delicious fried rice made with organic pastured eggs, green onions, garlic, bacon lardons, coconut aminos and herbs. All cooked up in my new hammered finish, flat bottom wok by Milk Street.
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/A La Carte Option: Organic Pastured Egg, Broccoli, Potato, and Cheese Fritatta
Spatchcock Chicken photo borrowed from Food Network Magazine