Modular Meal Service (Week of 1/09/23)
Menu for week of 1/9, meals ready for pick-up Wednesday 1/11 & Thursday 1/12. 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.
Organic Chicken Leg Confit-4 whole legs (includes thigh) lightly cured and confited in duck and chicken fat infused with fresh garlic, thyme, whole organic peppercorns, and fresh organic bay leaf, slow-cooked at 225 degrees. I promise you that you’ll wish you had more.
Braised Organic Grass Fed Beef Shank- I start with about 3 lbs of uncooked bone-in beef shank marinated in garlic, certified organic 100% California olive oil, fresh thyme, lemon, and orange peel. It is then seared and braised with leeks, garlic, fresh and dried bay leaf, and fresh ginger. Finished and served with a light gastrique (a sauce made of caramelized sugars and vinegar, fruit juice, stock, and butter), fresh backyard orange, local honey, sherry vinegar, and reduced braising liquid.
Duck fat Potatoes-4 organic russet potatoes sliced and baked off with olive oil and Redmond’s salt, whole fresh rosemary, and garlic clove, then cooled and fried in duck fat and finished with smoked Maldon sea salt to create crispy russet rounds perfect for heating up as a snack or a large canapé/vessel for your favorite confited or braised meat.
Organic Acorn Squash- 1 large whole acorn squash roasted with organic butter, local honey, fresh sage, organic maple syrup, and a light dusting of fresh grated organic nutmeg. Finished with a drizzle of olive oil and a strong pinch of Maldon Sea Salt.
1 Quart Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.
Menu for week of 1/9, meals ready for pick-up Wednesday 1/11 & Thursday 1/12. 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.
Organic Chicken Leg Confit-4 whole legs (includes thigh) lightly cured and confited in duck and chicken fat infused with fresh garlic, thyme, whole organic peppercorns, and fresh organic bay leaf, slow-cooked at 225 degrees. I promise you that you’ll wish you had more.
Braised Organic Grass Fed Beef Shank- I start with about 3 lbs of uncooked bone-in beef shank marinated in garlic, certified organic 100% California olive oil, fresh thyme, lemon, and orange peel. It is then seared and braised with leeks, garlic, fresh and dried bay leaf, and fresh ginger. Finished and served with a light gastrique (a sauce made of caramelized sugars and vinegar, fruit juice, stock, and butter), fresh backyard orange, local honey, sherry vinegar, and reduced braising liquid.
Duck fat Potatoes-4 organic russet potatoes sliced and baked off with olive oil and Redmond’s salt, whole fresh rosemary, and garlic clove, then cooled and fried in duck fat and finished with smoked Maldon sea salt to create crispy russet rounds perfect for heating up as a snack or a large canapé/vessel for your favorite confited or braised meat.
Organic Acorn Squash- 1 large whole acorn squash roasted with organic butter, local honey, fresh sage, organic maple syrup, and a light dusting of fresh grated organic nutmeg. Finished with a drizzle of olive oil and a strong pinch of Maldon Sea Salt.
1 Quart Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.
Menu for week of 1/9, meals ready for pick-up Wednesday 1/11 & Thursday 1/12. 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.
Organic Chicken Leg Confit-4 whole legs (includes thigh) lightly cured and confited in duck and chicken fat infused with fresh garlic, thyme, whole organic peppercorns, and fresh organic bay leaf, slow-cooked at 225 degrees. I promise you that you’ll wish you had more.
Braised Organic Grass Fed Beef Shank- I start with about 3 lbs of uncooked bone-in beef shank marinated in garlic, certified organic 100% California olive oil, fresh thyme, lemon, and orange peel. It is then seared and braised with leeks, garlic, fresh and dried bay leaf, and fresh ginger. Finished and served with a light gastrique (a sauce made of caramelized sugars and vinegar, fruit juice, stock, and butter), fresh backyard orange, local honey, sherry vinegar, and reduced braising liquid.
Duck fat Potatoes-4 organic russet potatoes sliced and baked off with olive oil and Redmond’s salt, whole fresh rosemary, and garlic clove, then cooled and fried in duck fat and finished with smoked Maldon sea salt to create crispy russet rounds perfect for heating up as a snack or a large canapé/vessel for your favorite confited or braised meat.
Organic Acorn Squash- 1 large whole acorn squash roasted with organic butter, local honey, fresh sage, organic maple syrup, and a light dusting of fresh grated organic nutmeg. Finished with a drizzle of olive oil and a strong pinch of Maldon Sea Salt.
1 Quart Bone Broth- Beef marrow bones, chicken bones, and giblets. Simmered and skimmed relentlessly for at least 24 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.