Nourished Featured on "At First Bite"

We are so honored that At First Bite is featuring Nourished on their blog today as a part of their Working Girl Wednesday series!   Head on over to see an ancient photo of the gals of Nourished!

Peas. Love. Yumminess.
It's more than a catchy tagline.
It's who we are.
It's what we believe in.

Our mission here at At First Bite is to deliver on the message of Peas. Love. Yumminess. in every meal we prepare. We bring the freshest of meals to the highchair tray of your little loves and ensure that every bite that hits her belly is as nutritionally dense as possible, using farm fresh ingredients prepared the same day it is delivered. We help parents make mealtime as stress-free as possible by doing all the prep for you and giving the peace of mind that you are feeding your baby the best of what’s around. We believe that even the tiniest of taste buds deserve to be tickled. That is why we prepare meals that range from basic single-ingredient purees to meals that have a more international influence and introduce flavors not often found in pre-packaged baby foods. Take a bite yourself….we think you will see what we mean!

Old Town Scottsdale Farmer's Market Here We Come!

We are thrilled to be included in the Old Town Farmers' Market starting this 

Saturday December 21st.  We will be offering our delicious butters which make a perfect hostess or holiday gift for your foodie friends!  Come see us from 8:00am-2:00pm at Brown and 1st Street

Butters Baby!

Spiced is Honey Back!

Honey Butter lovers rejoice!  We are back in stock, now made with AZ Queen Bee 

local honey.  I was so glad to meet Emily Brown recently at a market, she has been a beekeeper for years and produces a delicious local honey. Not only that, she does bee removal (and she's gorgeous!) You should check out Emily's site:

 http://www.azqueenbee.com/the-queen.html

Nourished Recipes Coming Soon!

We are going to give you great ideas and recipes for how to use our products.  Look for the "Kit" coming soon to the farmer's markets that will have one Bone Broth (Pastured Chicken or Grassfed Beef), two Compound Butters, Caramelized Tomato Paste, two Bouquet Garnis and instructions on how to put it all together to make something like this, Nourished Chicken:

Let's just say its delicious...

"Grandma's Penicillin"

Grassfed Beef and Pastured Chicken Broth Now Available!

Our Beautiful, rich, savory broths are ready, just in the nick of time!  Choose from Pastured Chicken or Grassfed Beef.  Organic vegetables, filtered water, herbs & spices and hours of simmering go into this nourishing broth!  No salt added. Click on the photos below to go to our store.  Broth is shipped frozen in 32oz portions for $20.00 +Shipping

The Healing Power of Chicken Bone Broth to Speed Recovery by 30%

Sarah Pope: The Bountiful Benefits of Bone Broths

I bought the butter, now what??

    Compound  butters (French: "Beurre composé") are mixtures of butter & supplementary ingredients, used to enhance flavor, and can be used in the following ways;

~As a Finishing Butter on: Risottos, grilled gourmet burgers, chicken, steaks, fish, escargot, and vegetables from Asparagus - Zucchini!  

~Pan Sear  or Sauté meat, poultry, shrimp, and fish in compound butter before finishing by grilling, baking, braising, or roasting.  Pan fry veggies with our butters -Try frying Tomatoes in them!

~As a Topping on: Baked potatoes, toast, bagels, crackers.  Chipotle lime is great on Corn-On-the-Cob and popcorn!

 ~ Sweet Honey Butters are a great Topping on oatmeal, biscuits, waffles, pancakes, and muffins.

~Turn butters into a Sauce for; crab fish, meat and poultry dishes by adding them to a little wine and/or a broth base.  

~You can finish most white or savory sauces with an extra zing from our butters.

~Bake cookies, pie crust and other sweet desserts with our butters.  When a recipe calls for butter, sometimes savory herb butter makes a great substitution such as our lemon basil butter in a shortbread cookie! Or pie crust

~As a Spread on bread or present butters similar to cheese on a cheese/meat/cracker platter.

~Melt as dressing or drizzle on warm pasta or potato salad.

~Have a "Beurre composé" tasting party.  They make an interesting array of Dipping Butters at your next crab/clam/seafood bake theme party

~Use as a beautiful Garnish on top of potatoes, yams, green veggies at your Holiday Dinner Table.

*Stores airtight in freezer for two months

Bacon Candy

Sometimes you have to Nourish your soul with something like bacon candy...

Here's the recipe I used from Bon Apetit...

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.

Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards.

Read More http://www.bonappetit.com/recipes/2012/03/twice-baked-sweet-potatoes-with-bacon-sesame-brittle#ixzz28FMgEyZA

They suggested using them as sprinkles over twice baked sweet potatoes, which we did but I also thought it would be good to just eat them plain, by the fistful, if you are into that sort of thing.

Are You Nourished?

Get Nourished this fall and pick up a new T-shirt at one of the upcoming markets.  We have Women's and Children's sizes.  Toddler and baby sizes coming in the near future!

Screen printed on 100% Cotton.

7th Ave Stroll

Thanks to all who braved the heat and got Nourished at the 7th Avenue Stroll. We had a great time talking to new friends about our compound butters.  Look forward to seeing everyone on October 14th at the Scottsdale Road Farmer's Market from 8-12

Make Your Own Butter

Want to tire out the kids and get butter and buttermilk in the process?  I've got just the project for you!

First fill a mason jar 3/4 full with cream and hand to child with instructions to shake and keep on shaking!

 It will eventually get thick and coat the sides and seem like you can't shake it anymore and children may or may not have given up by now but you must go on!

 The moment it separates from buttermilk to butter solids is so strangely satisfying!

 Top view.

 Strain it, salt it, eat it!  This butter will not keep the same way store butter will so use this "project butter" quickly.

 Most bakers have that unfortunate moment that the whip cream turns to butter on them and that is quite a bit less satisfying, but if you are doing it on purpose it's awesome!

To improve shelf life strain the buttermilk at this point (use it for pancakes!) and "rinse" the butter with ice water.  Pour ice water and mix again, drain and repeat until the water comes out clean.  By removing the milk from the butter it will have less of a chance to go rancid on you.  Salt it and store in fridge in airtight container.

De-mystifying the Bouquet Garni

Has your recipe ever called for a Bouquet Garni and you are wondering what you missed?  Bouquet Garni is French for "Garnished Bouquet" and traditionally consists of bay leaf, thyme, parsley and peppercorn.  This is probably the single best ways to impart a savory rich flavor to sauces and soups.  The above picture is my bouquet before I wrapped it up. 

It is simple to make little package and tie it with twine to drop in your soup.  You can add the whole bouquet to your sauce pan while it is simmering and then just remove and discard or just add the separate ingredients straight to the pan of a sauce that needs to be strained anyway.   I make a lot of stock so I bought the above contraption and just toss the ingredients in there and put the whole thing in the pot.  You will be amazed at the depth of flavor this little bag of herbs will give.

7th Ave Stroll

Nourished will be a vendor at the upcoming EVENING farmers market Sunday september 30th 4-8pm.

We are in production!

Lemony, peppery, basil goodness!

Bouillon from Scratch

Another great way to elevate your home cooking is with homemade broth. Your soups and sauces will be amazing! Nourished is looking for the best way to get our savory bone broths to you! Look at our bouillon, made from grass-fed bones, herbs and gelatin (not all that sodium, MSG and whoknowswhat). Possibly available in frozen portions. We are thinking!!

Pop a cube in a mug with warm water and you've got rich delicious broth again!  More on all of the health benefits soon!

Dinner is Served...

Tonight’s dinner using compound butters: Rack of Lamb seared in garlic-basil-lemon butter. Pan was deglazed with wine. Steamed kale and casarecce with anchovy-caperberry-garlic-lemon butter. 6 ingredients total! The men in our lives are so lucky right -especially 
during test kitchen season!

Maître d' butter over broccoli, parmesan and bacon. Pork tenderloin pan seared in Maître d' butter as well.

New Flavors!

• Goat cheese/caramelized shallot/herb
•  Vanilla/honey/cinnamon
• Red wine/shallot, Sriracha/Ginger
• Roasted garlic/Parmesan

Martha's Vineyard Wedding

Nourished was proud to help out with the "Menu" of a dear friends BEAUTIFUL Martha's Vinyard Wedding this past weekend! Ahh can still taste the quahog chowder. Thanks for including this "Galley Master" in the bunch!

First Flavors!

We have whipped up 4 compound butters; traditional Maître d'Hôtel Butter, Lemon basil, Chipotle lime and Anchovy caper berry. We are so excited to be offering these at farmer's markets this fall. Still pretty hot here in the desert, as you may be able to tell from the pics!

French Style Compound Butters

The Gals of Nourished are busy coming up with new flavor combinations for our gourmet FRENCH STYLE COMPOUND BUTTERS. The herbs used will come from our very own organic gardens. Get ready to elevate your home cooking with this easy and delicious culinary addition.

Compound butters (French: "Beurre composé") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

If Life Gives You Tomatoes...

Get a bumper crop of tomatoes this year?

Have you made your own tomato sauce?

Enjoy the process, your sauce will be unlike any jarred variety!

Strawberry Patch!

The June Strawberry crop is popping up at Vie Farms. Here's an idea for you or the kids-a quick Freezer Jam. Take the bother out of making jam (just crush fruit, add sugar, pectin, and freeze). Tastier and healthier than conventional jam

, since the uncooked fruit retains its fresh flavor and you use much less sugar.

Balsamic Strawberry Freezer Jam

1/2 cup balsamic vinegar
6 cups strawberries, halved
1/2 teaspoon sea salt
2 cups sugar
5 tablespoons real fruit instant pectin

1. Place vinegar in a small saucepan and bring to a low boil. Cook over medium-high heat to reduce by half to about 1/4 cup. Set aside to cool.

2. In a large bowl, combine vinegar, strawberries, and sea salt. Mash with a potato masher just until strawberries start to release juice but are still in large chunks. In a separate bowl, stir sugar and pectin until well blended. Add to strawberry mixture and stir for 3 minutes until sugar dissolves.

3. Pour into clean jars or freezer containers, leaving 3/4 inch of space at top to allow jam to expand in freezer. Store refrigerated for up to 3 weeks or in freezer for up to 1 year. Thaw in refrigerator when ready to use.

Makes about 6 (8-ounce) jarshttp://www.organicgardening.com/cook/freezer-jam

Welcome Rocco!

The Nourished Family's Newest Member!
Shelly, Sergio and big brother Sergi welcomed  

Rocco Vincent Vie born February 7th, 2012.  

7lbs, 14oz, 20.5 inches.

This gorgeous photo was taken at the Vie family farm by the fabulous Katina Patriquin http://www.katinaphotography.com