Tag Eaters Club

Recipe

Yields 2 cups fudge/Time 30 mins plus overnight

Marrow bones — pieces cut from the center shank — are high in fat and nutritional content. To remove their metallic taste, soak the bones overnight, removing the marrow, and soaking again for another few hours. For this recipe you’ll roast the marrow and incorporate it with honey, cream, sugar, and balsamic vinegar for a treat that’s rich, decadent, and definitely not ordinary.

You will need:

⅓ cup sugar
½ cup honey
¾ cup cream
1 tablespoon salt
3 tablespoons butter
3 large marrow bones (yields about ⅓ cup cooked marrow)
1 teaspoon balsamic vinegar

  • Soak marrow bones in ice water over night.
  • The next morning, remove the marrow from the bones — it should slide out easily. Reserve the bones and soak in hot soapy water
  • Soak marrow in a clean batch of ice water another 4-6 hours to (this removes the metallic taste) 
  • Preheat oven to 375 . In a roasting dish, roast the marrow until it reaches the consistency of softened butter, about 15 minutes. Reserve marrow and any fat that renders out
  • In a large non-reactive pot fitted with a candy thermometer, heat sugar, honey, cream, and salt to 226 degrees F over medium-low heat
  • Gradually add butter until incorporated, then gradually add marrow until incorporated. Season with vinegar
  • Line a shallow plastic heatproof container with parchment paper. Pour fudge into lined container and freeze
  • Scrub reserved bones until clean (Roasting them then re-soaking and scrubbing helps get them clean)
  • Once the fudge is frozen, cut in rounds and press the rounds into the clean bones to serve. Fudge should be kept frozen

INGREDIENTS

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Recipe

Yields 4 servings/Time 4 hours

For this week’s Eater’s Club we’ve got another recipe you’ll want to add to your repertoire- lamb neck, and chickpea ragout. Well-seasoned lamb gets seared and braised until fork tender. Carrots, onions, bell peppers, chickpeas, and parsley combine with garlic and white wine to form the hearty base of this dish. Serve over rice or couscous…that is if you have the patience not to eat it by the spoonful right out of the pan.

You will need:

4 lamb necks, about 2.5 pounds
4 tablespoon vadouvan spice blend  (or madras curry powder can be substituted)
1 quart stock
1 tablespoon cooking oil
2 cups chickpeas, soaked overnight (or from the can)
1 red onion, diced small
1 bell pepper, diced small
2 carrots, diced small
2 cloves garlic, sliced
¼ cup white wine
½ bunch fresh parsley, chopped
1 teaspoon olive oil
2 teaspoons cooking oil
Salt
Pepper

  • Preheat oven to 325 F, then rub lamb necks all over with vadouvan
  • In a large Dutch oven, heat 1 tablespoon cooking oil over medium-high heat. Sear lamb necks, about 3 to 4 minutes each side
  • Add stock, bring to a boil, reduce to a simmer, cover and braise about 2 ½ to 3 hours until fork-tender
  • Remove from oven. Take necks out of cooking liquid and place in a large mixing bowl. Reserve cooking liquid. Use a fork to shred meat from lamb necks, then discard the bones  
  • Make the ragout: Strain and rinse chickpeas, then set aside. Heat 2 teaspoons cooking oil over medium-high heat in a large skillet. Saute onion, pepper, and carrots 4 to 5 minutes until onions are translucent. Add garlic and cook another 2 to 3 minutes. Add white wine, cook about 2 minutes until almost dry
  • Add chickpeas to the skillet, then shredded lamb neck, stir to incorporate. Pour in 2 cups of reserved lamb cooking liquid, bring to a boil, then reduce to a simmer for about 30 minutes until chickpeas are tender.
  • Season to taste with salt and pepper, then serve with chopped parsley and 1 teaspoon olive oil.

INGREDIENTS

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Recipe

Yields 2 servings/Time 1.5 hours plus overnight

Eat your vegetables! This recipe features a bone marrow vinaigrette to top a roasted beet and bitter green salad. Lemon zest and lemon juice pair wonderfully with the rich roasted marrow for the dressing and toasted hazelnuts provide a satisfying crunch to the spicy, bitter greens and earthy beets. The vinaigrette will thicken when it cools. Gently reheat it to dress greens or spread it on toast.

You will need:

Beet salad

4 large red beets (can use different colored beets for visual effect, though will need to be cooked separately)
1 tablespoon soy sauce
3tablespoons apple cider vinegar (or other light vinegar)
1 tablespoon honey
4 bay leaves
6 sprigs thyme
½ cup chopped dandelion greens
2 cups baby arugula
½ cup chopped watercress
½ cup chopped toasted hazelnuts

Vinaigrette

3 or 4 pieces of bone marrow
1 clove garlic
1 lemon, zested and juiced
1 teaspoon cider vinegar (or other light vinegar)
1 tablespoon olive oil
Salt and pepper

For the beet salad

  • Preheat oven to 350. In a high sided roasting dish, place beets, soy sauce, vinegar, honey, bay leaves, and thyme
  • Add enough water to cover beets ¾ of the way. Cover with a lid or foil and cook 45 minutes
  • Take beets out of the cooking liquid, and while still warm, use a clean towel to remove skins, cut into wedges

 

For the vinaigrette

  • Soak marrow bones in ice water overnight
  • Preheat oven to 450. Place bone marrow pieces in a roasting dish, cook about 20 minutes
  • Reserve any drippings in a mixing bowl. Scoop marrow out and place in a blender with all other vinaigrette ingredients
  • Puree until smooth, drizzling in reserved drippings. Adjust seasoning with salt and pepper
  • To Assemble: Combine beets, greens, and hazelnuts in a large mixing bowl. Dress with bone marrow vinaigrette, adjust with salt and pepper

INGREDIENTS

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Recipe

Yields 2 servings/Time 45 minutes plus overnight

Impress your friends and family with this decadent appetizer of roasted marrow and homemade bread. Fresh parsley and citrus salad cut the richness of the marrow. The bones need to be soaked overnight in the fridge, and the bread dough can be started the night before also. Pop those in the oven 24 hours later, chop and mix the parsley salad while the marrow roasts. The end result is an exceptional savory treat that comes together almost effortlessly.

You will need:

Basic boule (round bread loaf)
3 cups all-purpose flour
1 ¼ teaspoon salt
¼ teaspoon active dry yeast
1 ½ cup warm water

For bone marrow and parsley salad
5-6 pieces of bone marrow
2 bunches parsley, chopped
2 cloves garlic, grated
2 lemons zested
2 teaspoons lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Slices of toasted boule

For the boule

 

  • Combine yeast and warm water, set aside about 10 minutes
  • Combine flour and salt. Mix in water/yeast mix until sticky dough forms. Place in a oiled mixing bowl covered with a towel overnight
  • Preheat oven to 350 degrees. Warm a dutch oven over medium heat on the stove
  • Knock dough bowl out onto a floured work surface, knead about five minutes until ball forms
  • Place in the warmed Dutch oven and cover. Bake 30-35 minutes covered. Remove lid and finish baking about 15 minutes until nice and crusty

 

For the marrow and parsley salad

 

  • Soak marrow in ice water overnight
  • Preheat oven to 400. Place bone marrow on a roasting dish. Roast about 20 minutes until marrow can easily be scooped out with a spoon
  • While marrow is roasting, combine parsley, grated garlic, zested lemon, lemon juice, and olive oil to make a salad, finish with salt and pepper
  • Spread roasted marrow on toasted bread and top with parsley salad

INGREDIENTS

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Recipe

Yields 6 servings/Time 4-5 hours

This week’s Eater’s Club recipe is double seared lamb shoulder chops with garlic green beans. A pan crusted lamb chop is a thing of beauty. The shoulder chop is bone-in and fatty, but if you cook it like a loin or rib chop, you won’t get the results you’re hoping for. This recipe utilizes a double sear to get the right amount of heat to break down the heavily worked shoulder muscle. And these garlic green beans? We could eat them with every meal. 

You will need:

2 lamb shoulder chops
1 pound green beans, trimmed and cut in half
5 cloves garlic, sliced
1 lemon juiced and zested
¼ cup white wine
¼ cup stock
1 tablespoon cooking oil
3 tablespoons butter
2 whole cloves garlic, smashed and peeled
6-7 sprigs of thyme
2-3 bay leaves
Salt and cracked pepper

  • Rub shoulder chops all over with salt and leave on the counter to come to room temperature at least 20 minutes
  • In a large saute pan, heat 1 tablespoon cooking oil over high heat. Sear the shoulder chops about 4 minutes on each side until well browned. Remove from the pan and place on a plate/cutting board to rest about 10 minutes
  • While lamb is resting, wipe out the saute pan, and return to medium high heat
  • Place 1 tablespoon of butter in the pan, when the butter is foaming add the garlic. Cook garlic about 3 minutes until the edges start to brown
  • Add green beans and stir to incorporate
  • Add white wine, cook down about 3 minutes until almost dry then add chicken stock, cook down about 3 minutes until almost dry. Season with lemon juice, lemon zest, salt, and pepper
  • Remove from the pan and place in a warm bowl, cover loosely with a plate or foil
  • Wipe out the saute pan and return to medium high heat. Add 1 tablespoon of butter, when foaming re-sear the lamb chops about 4 minutes on one side
  • Flip the chops over, add the final tablespoon of butter, whole garlic cloves, bay leaves, and thyme. When butter foams, tilt the pan slightly towards yourself and baste the chops with the foaming butter about 2 ½ minutes
  • Remove chops from the pan and let rest about ten minutes. Serve with garlic green beans

INGREDIENTS

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Recipe

Yields 6 servings/Time 20 mins

If you’d like to create an appetizer to thoroughly stun your guests, this beef heart tartare is the dish you’re looking for. The hardest work in cooking heart is the portioning and cleaning, but we do that for customers. Lean, flavorful, and affordable, beef heart is great for those beginning to dabble in offal. For this recipe slice the heart into small cubes and toss with capers, mustard, and egg yolk and serve with freshly grated horseradish for flavor and bite.

You will need:

8 oz Beef Heart
½ Shallot, small dice
½ Small serrano chili, small dice
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon egg yolk
1 tablespoon chopped parsley
1 teaspoon extra virgin olive oil
Sherry vinegar
Salt
Black Pepper
“Everything” bagel seasoning
Aged cheddar
Fresh Horseradish

  • Dice Beef Hart into small cubes, should slightly resemble coarse ground beef, and place in a mixing bowl
  • Add shallot, serrano, capers, mustard, yolk, parsely, and olive oil; mix well with a spoon until incorporated
  • Season with Salt, Pepper, and Sherry vinegar
  • Place Tartare on a plate in a small mound and flatten with the back of a spoon
  • Garnish with “everything” bagel seasoning, grated fresh horseradish (use a microplane or finest grater available) and grated aged cheddar
  • Serve with some crunchy toast

INGREDIENTS

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