yourkarmakitchen.blogspot.com

The Karma Kitchen

Sunday, December 2, 2012. Meatballs w/ Mire Poix, Marrow, and Red Wine Jus. 125Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content. 25c Leek, brunoise (1/8”x1/8”x1/8”). 25c Carrot, brunoise. 25c Celery, brunoise. 25c Onion, brunoise. 3ea Beef femur bones for marrow (most butchers carry these for stock). 1ea Garlic clove, crushed. Salt and black pepper to taste. Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities. 8oz AP Flour (1 3/4c).

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Sunday, December 2, 2012. Meatballs w/ Mire Poix, Marrow, and Red Wine Jus. 125Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content. 25c Leek, brunoise (1/8”x1/8”x1/8”). 25c Carrot, brunoise. 25c Celery, brunoise. 25c Onion, brunoise. 3ea Beef femur bones for marrow (most butchers carry these for stock). 1ea Garlic clove, crushed. Salt and black pepper to taste. Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities. 8oz AP Flour (1 3/4c).

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1 the karma kitchen

2 makes 15 meatballs

3 3ea thyme sprigs

4 75c red wine

5 for the marrow

6 meatballs

7 no comments

8 email this

9 blogthis

10 share to twitter

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the karma kitchen,makes 15 meatballs,3ea thyme sprigs,75c red wine,for the marrow,meatballs,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,reactions,agnolotti dough,1ea large egg,15t olive oil,1t milk,25t cayenne

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The Karma Kitchen | yourkarmakitchen.blogspot.com Reviews

https://yourkarmakitchen.blogspot.com

Sunday, December 2, 2012. Meatballs w/ Mire Poix, Marrow, and Red Wine Jus. 125Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content. 25c Leek, brunoise (1/8”x1/8”x1/8”). 25c Carrot, brunoise. 25c Celery, brunoise. 25c Onion, brunoise. 3ea Beef femur bones for marrow (most butchers carry these for stock). 1ea Garlic clove, crushed. Salt and black pepper to taste. Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities. 8oz AP Flour (1 3/4c).

INTERNAL PAGES

yourkarmakitchen.blogspot.com

1

The Karma Kitchen: Meatballs w/ Mire Poix, Marrow, & Red Wine Jus

http://yourkarmakitchen.blogspot.com/2012/12/meatballs-w-mire-poix-marrow-red-wine.html

Sunday, December 2, 2012. Meatballs w/ Mire Poix, Marrow, and Red Wine Jus. 125Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content. 25c Leek, brunoise (1/8”x1/8”x1/8”). 25c Carrot, brunoise. 25c Celery, brunoise. 25c Onion, brunoise. 3ea Beef femur bones for marrow (most butchers carry these for stock). 1ea Garlic clove, crushed. Salt and black pepper to taste. Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities. View my complete profile.

2

The Karma Kitchen: May 2011

http://yourkarmakitchen.blogspot.com/2011_05_01_archive.html

Thursday, May 26, 2011. Today we finished up Meat ID and Fabrication. Over the last couple of days we covered pork, where we were shown how to break down an entire side of a hog:. And we also learned how to break down a lamb; basically imagine your family Labrador up on the counter and thats the size we were working with:. Ribs from the pig were brined overnight, and then thrown on the grill. Chef had a recipe up for an awesome BBQ sauce, just keep in mind it's 4 servings so scale it down a bit! Bad day&...

3

The Karma Kitchen: October 2012

http://yourkarmakitchen.blogspot.com/2012_10_01_archive.html

Tuesday, October 23, 2012. Vegan Balsamic Brussels with Caramelized Lemon. Vegan Balsamic Brussels with Caramelized Lemon. 1Lb Brussels Sprouts, trimmed, halved. 25C Shallots, minced. 1ea Lemon, halved. Salt, pepper, lemon juice to taste. Combine vinegar and sugar, reduce on med-low heat until slightly thick and the reduction can coat the back of a spoon. The glaze will thicken more upon cooling. Carefully add Brussels, moving pan vigorously to coat with oil. Add the shallots, sweat with the Brussels.

4

The Karma Kitchen: Vegan Balsamic Brussels with Caramelized Lemon

http://yourkarmakitchen.blogspot.com/2012/10/vegan-balsamic-brussels-with.html

Tuesday, October 23, 2012. Vegan Balsamic Brussels with Caramelized Lemon. Vegan Balsamic Brussels with Caramelized Lemon. 1Lb Brussels Sprouts, trimmed, halved. 25C Shallots, minced. 1ea Lemon, halved. Salt, pepper, lemon juice to taste. Combine vinegar and sugar, reduce on med-low heat until slightly thick and the reduction can coat the back of a spoon. The glaze will thicken more upon cooling. Carefully add Brussels, moving pan vigorously to coat with oil. Add the shallots, sweat with the Brussels.

5

The Karma Kitchen: Butternut Squash Agnolotti w/ Chanterelles and Sabayon

http://yourkarmakitchen.blogspot.com/2012/12/butternut-squash-agnolotti-w.html

Sunday, December 2, 2012. Butternut Squash Agnolotti w/ Chanterelles and Sabayon. 8oz AP Flour (1 3/4c). 6ea Large egg yolks. Nobody can explain it like Thomas Keller:. Http:/ www.epicurious.com/. 1ea Med butternut squash (aprox 2lbs). 1ea Large shallot, sliced. 2-3C Chicken stock (not broth! 1-2T Olive oil.5t Cinnamon. Peel skin off squash, cut into 1” cubes, as similar size as possible. Heat oil in a large saucepot, sweat shallots SLOWLY, add a dash of salt to draw out moisture. Salt and Pepper to taste.

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yourkarmakitchen.blogspot.com

The Karma Kitchen

Sunday, December 2, 2012. Meatballs w/ Mire Poix, Marrow, and Red Wine Jus. 125Lbs Ground beef, organic/grass fed/free range are all good options, high-ish fat content. 25c Leek, brunoise (1/8”x1/8”x1/8”). 25c Carrot, brunoise. 25c Celery, brunoise. 25c Onion, brunoise. 3ea Beef femur bones for marrow (most butchers carry these for stock). 1ea Garlic clove, crushed. Salt and black pepper to taste. Soak bones in ice water and salt (4T per 1g water) for 4 hours to remove impurities. 8oz AP Flour (1 3/4c).

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