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!