Garnish Finishing Salt

Bone Broth is Life

Kate Jennemann
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It’s Fall y’all.

That means Bone Broth is back in the rotation. I used to spend beaucoup bucks going down to Belcampo on Third Street, getting my 16 ounce bone broth and spending more than any fancy latté drink at Starbucks. Let’s do it ourselves, shall we?

Wait, but why are we drinking Bone Broth? Besides the obvious deliciousness factor it has going for it, Bone Broth is packed with collagen which protects joints and helps you maintain beautiful and young looking skin. It’s also good for gut health which we all could use some help with. And lastly, it aids in speeding up your metabolism, supports immune function, and helps you detox, etc, etc.  

Let’s get started, shall we.

INGREDIENTS:

  • 3 pounds Grass Fed Beef Bones

    • (Oxtails, Knuckles, Shortribs, Neckbones)

    • When in doubt, ask your butcher

  • 3 Carrots

  • 4 Celery Stalks

  • 2 Onions

  • 3 Tablespoons of Apple Cider Vinegar (with the mother)

  • 1 Bay Leaf

  • 12 cups water

FOR GARNISH:

  • Pinches of Garnish Salt for taste

  • Chopped Parsley

  • Hot Sauce, I like Cholula

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  • Lay out the bones on a sheet pan and put into a 400 degree preheated oven, roast for 1 hour.

  • Turn the bones about half way through and continue to cook until the bones are browned and crispy.

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  • Meanwhile, combine roughly chopped vegetables, ACV, & water into a slow cooker with a lid.

  • Add in the roasted bones, set on LOW heat, and cook for 18-24 hours or even longer. Low and slow and see ya tomorrow.

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  • Remove the bones, veggies, and other scraps with a spider tool from the broth.

  • Pour the broth through cheese cloth or a fine mesh sieve and store in Mason Jars. Allow the broth to cool and scoop off the top layer of fat.

  • Give it a taste and adjust the seasoning using Garnish Salt. Add chopped parsley and Cholula hot sauce and enjoy.

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How to Cook with a Pink Himalayan Salt Block

Kate Jennemann
salmon-salt-block

Cooking with your Pink Himalayan Salt Block is an easy and fun way to prepare a healthy meal. Use my tips and tricks for a successful Salt Block cooking experience and you’ll use it again and again.

  1. Preheat, start low, then medium, then high…ready to cook!

    • I place the block of salt onto a cold grill top, This is much easier to control with a gas grill, otherwise oven use or direct stove top heat will do. Start with the lowest possible heat, you do not want to shock the salt block and cause it to crack, low and slow, gradual heat. An easy rule of thumb: 25 minutes on low, then 25 minutes on medium, and finally 25 minutes on high. When your salt block reaches around 500 degrees
      (checked by an infrared thermometer) or sizzles when you sprinkle a few drops of water on it, it is ready to cook.

  2. Let it cool completely and scrub off the residue with little to no water.

    • Scrub off the residual cooked on crispies with a metal spatula. Next barely wet steel wool, no soap, and scrub until clean. Wipe dry with a clean, dry towel.

  3. Keep it dry!

That’s it! Enjoy cooking anything your heart desires with this all natural, beautiful, flavorful, cooking tool. Note: Once you begin using it, it will never look the same as when you first brought it home. Discoloration and small cracks may develop the more you use it and that’s normal.

Recipe Prep for the Week

Kate Jennemann
  ROASTED CHICKEN  or a STORE BOUGHT ROTISSERIE CHICKEN  RECIPE OPTIONS: Grab and Go Chicken Salad, Roast Chicken Dinner, Chicken Noodle Soup, Chicken Bone Broth, Chicken Tzatziki Salad, Chicken Burrito Bowl.

ROASTED CHICKEN or a STORE BOUGHT ROTISSERIE CHICKEN

RECIPE OPTIONS: Grab and Go Chicken Salad, Roast Chicken Dinner, Chicken Noodle Soup, Chicken Bone Broth, Chicken Tzatziki Salad, Chicken Burrito Bowl.

 CHOPPED HERBS, SLICED LEMONS, MINCED GARLIC.  Many recipes call for minced garlic, chopped herbs and lemon. I like to have these items prepped and on hand just like salt and pepper. Do it ahead so you don’t have to stop to chop.

CHOPPED HERBS, SLICED LEMONS, MINCED GARLIC.

Many recipes call for minced garlic, chopped herbs and lemon. I like to have these items prepped and on hand just like salt and pepper. Do it ahead so you don’t have to stop to chop.

 MIREPOIX  aka diced Onions, Carrots, & Celery. This classic combination is the foundation of many a recipe. I love to prep a large amount of each ingredient and store them in separate containers so when I start cooking I don’t have to stop and chop.  RECIPE OPTIONS: Turkey or Classic Bolognese, Soups, Vegetarian Lettuce Cups, Braised Lamb Shank.

MIREPOIX

aka diced Onions, Carrots, & Celery. This classic combination is the foundation of many a recipe. I love to prep a large amount of each ingredient and store them in separate containers so when I start cooking I don’t have to stop and chop.

RECIPE OPTIONS: Turkey or Classic Bolognese, Soups, Vegetarian Lettuce Cups, Braised Lamb Shank.

 BAKED WILD SALMON  I love having perfectly cooked Salmon in the refrigerator for salads or a cold quinoa bowl. Eat it warm, room temperature or save some in the fridge for tomorrow’s lunch. My kids even love it!  RECIPE: Glazed Baked Salmon

BAKED WILD SALMON

I love having perfectly cooked Salmon in the refrigerator for salads or a cold quinoa bowl. Eat it warm, room temperature or save some in the fridge for tomorrow’s lunch. My kids even love it!

RECIPE: Glazed Baked Salmon

 ROASTED BEETS  Prep this make ahead ingredient for a chilled beet salad. I always order beet salads when I go out and it turns out it’s easy enough to make at home.  RECIPE OPTIONS:  Roasted Beet Salad with Goat Cheese, Micro Greens, and an Orange Glaze , Roasted Beets with a Balsamic Glaze, Chopped Kale and Roasted Beet Salad.

ROASTED BEETS

Prep this make ahead ingredient for a chilled beet salad. I always order beet salads when I go out and it turns out it’s easy enough to make at home.

RECIPE OPTIONS: Roasted Beet Salad with Goat Cheese, Micro Greens, and an Orange Glaze, Roasted Beets with a Balsamic Glaze, Chopped Kale and Roasted Beet Salad.

18 Essential Home Chef's Tools

Kate Jennemann

Other very necessary kitchen tools:

  • Ceramic, non-stick sautée pans, one large, one medium, one small.

  • Citrus press.

  • Au Gratin bakeware

  • Sieves and Colanders.

  • Sheet pans!

  • Ramekins