lunch

Marrow

What is Marrow? By definition, it’s the choicest of food; the inmost, best, or essential part. In Detroit, it’s all that- in a hot new restaurant.

Actually, it’s a butcher shop by day, restaurant by night. Rachel and I happened to stumble upon Marrow on a trip to the Detroit’s West Village after frequenting a local pie shop. When we saw “hot birds” on the window sign we, being from The Nest, thought “that’s us.” Of course, they were advertising rotisserie chickens.

The Detroit Free Press had just bestowed Marrow with the honor of No. 2 in Detroit’s Top 10 Best New Restaurants as we moseyed our way in. Oh sure, their cameras might have been bigger, but they had nothing on our appetites. It was like being a kid in a candy store for these carnivores, and we couldn’t wait to take things home for our families to try too. We grabbed sausages (spicy, summer, and pork), Lebanese bologna, and pepperoni. If only we would have brought a cooler, we could have taken home some steaks- or a shank. (Next time…)

Marrow’s butcher shop offers a lunch special every day, we were serendipitous enough to come on a Corned Beef Reuben day. I am not exaggerating when I say the thin slices of corned beef melted in my mouth. Honestly, it melted like a good prosciutto, except with the flavor of a delicious mild corned beef. The sandwich bread was a soft and hearty wheat from Zingerman’s (an Ann Arbor favorite); the Russian dressing was flavorful, but not overpowering; and the crunch from those sweet pickles, mmmm… Let me say that again, those sweet pickles from Coriander Kitchen and Farm of Detroit, were a star in their own right. And FYI, we heard that Coriander is going to be opening a Detroit restaurant in the near future. Oh yeah!

Rachel felt baller sitting at the bar next to the dry ager full of meat (it was a little early for her cognac and cigar). Marrow emanates a great vibe. It’s local-butcher-shop-esque with their impressive displays of meats and charcuteries- complete with meat-carver in apron for day-comers…

And urban chic-meets industrial bar for the night crowd. “The neighborhood butcher shop and restaurant hybrid serves as a community gathering place.” I wish I lived across the street, because I could see me hanging out there regularly.

But I think what I loved most about Marrow, okay, besides the friendly and knowledgable staff- (shout out to the Executive Chef Sarah, who shared a sample of a prototype seasoning blend)…

What I loved most, was the sense of community. #DetroitProud Marrow is supporting local business, who in turn support them. It’s a real grassroots effort that is contributing to the Detroit comeback. Business owners and community members alike are working together and supporting one another for the betterment of the city at large and those who live there. Shelves are stocked with Michigan made goods, and the names of local farms who supply the meats, cheeses, and such are visibly listed on the back wall.

There are great things happening in the D. And it’s contagious- because of businesses like Marrow who take pride in giving their community quality products and services. The vision of founder Ping Ho is to “inspire a return to old world practices of buying direct and supporting small local producers.” There are strength in numbers, and Detroit business owners working together, along with the backing of local patrons, is a movement that is gaining momentum. Although, being excellent at what they do, it’s no wonder that Marrow is getting due recognition for being outstanding.

Thanks to Marrow for letting us spend time perusing your establishment. Our lunch was delicious; and we’ve been enjoying our products, such as Graham’s Organics breakfast pork sausage, at home too!

We can’t wait to get back for dinner at Marrow soon, and a word to the wise: reservations are recommended. (And they are closed on Tuesdays)

Marrow is located at 8044 Kercheval Ave, 1B  |  Detroit, Michigan

For more information check out their website at www.marrowdetroit.com

The Chef’s Egg Rolls

Can I just reiterate that I love having a chef in my family? This time she gifts us little brown packages of fried Asian awesomeness! One of the best things about homemade is that you get to pick and choose your favorite flavors. And I’m not sure I could get enough water chestnuts, ginger, cabbage, carrots, garlic, soy sauce, etc. wrapped in a crispy egg roll wrapper. In fact, I’m pretty sure I can’t.

Makes about 35 egg rolls
So you will need 30-40 egg roll wrappers depending on how you fill them

4 cans sliced Water chestnuts (drained)
1 10 ounce bag shredded Carrots
4-5 Tbsp chopped Garlic
3-4 Tbsp chopped Ginger
1/4 cup Soy sauce

Stir fry in vegetable oil about 3 mins.
Set aside this mixture

In a stock pot place
10 cups shredded Cabbage (cole slaw is what I used)
2.5 cups Chicken broth (can use vegetable broth)
3/4 cup Soy sauce
3/4 cup reduced sodium Soy sauce
3 Tbs Sugar
Bring all ingredients to to a boil, reduce to simmer for 5 minutes then let cool for 10 mins

Strain cabbage and combine with shredded carrot mixture.

Make a paste with flour about 1/4 cup flour and 1/4 cup water mixed.

Lay the wrapper like a diamond with a corner pointing at you. Place about 3 Tbsp of filling into each egg roll wrapper, across the center (in a line between the two middle corners), then fold bottom corner over filling then both sides, then use finger to apply paste along the edge of top corner and roll the filled wrapper over the pasted corner. Press anything that didn’t seal down and it’s ready for frying.

Side note: I work in batches because egg roll wrappers dry out quickly (not as bad as wonton wrappers) so I make like seven at a time and fry because I can fit that many in my skillet

Fry in a pan with 3/4 inch of vegetable oil in pan, after first side is browned (about 1 minute) turn and brown other side.

Place finished egg rolls on paper towel. Serve with your favorite dipping sauce. *Sadie suggests plum sauce 😉

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

image

Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.

The Curry, Bacon, Lettuce, and Tomato Sandwich

I was eating my daily dose of vegetables and enjoying them thoroughly because they were generously doused with my Gram’s Curry Dip. And the thought occurred to me, “I wish I had a piece of bacon to dip in this right now.” (Admittedly I have issues). It was a total “light-bulb” moment, except you have to say it like Gru from Despicable Me. So let’s take Gram’s dip to the next level… a spread. Oh my goodness, you won’t be sorry.

Serves 2

As organic as possible:

4 slices thick white country bread

6 thick bacon slices, cooked crispy but meaty (you bacon lovers know what I’m saying)

2-4 leaves iceberg lettuce (depending on their size)

4 slices ripe juicy tomato

4 Tbsp Gram’s Curry Dip

Place the bread in a toaster oven (or toaster obviously) and toast lightly, for a little texture but maintaining softness. Spread some of Gram’s Curry Dip on the insides of all four slices (so the goodness is on the top and bottom of your new favorite sandwich). Layer on the lettuce, tomato and bacon. Top your sandwiches, cut them in half and serve. Then gloat, because those cute little cafes with their fancy sandwiches have nothing on you right now.

Mediterranean Pasta Salad

This pasta salad is crazy delicious. It is “the chef’s” recipe and it is full of flavor. You could bring this to a gathering and blow all of the other side dishes out of the water, impress your family at home or indulge yourself for a light lunch. No matter what the ocassion, this should now be your go-to pasta salad.

For dressing

1/2 cup champagne vinegar
3 garlic cloves roughly minced
Juice of half one lemon
1 1/2  Tbsp spicy brown mustard
1 1/2 Tbsp honey
Pinch of kosher salt
Pepper to taste

1 cup olive oil

Combine the first seven ingredients, all except oil. Then slowly add oil while briskly whisking to emulsify. Then chill for 1/2 hour

For salad

1 cup cucumber diced
1/2 cup Kalamative olives (whole to measure then sliced)
About 10-12 spicy pickled green beans finely diced
3/4 cup sliced sun dried tomatoes
2 cups diced mixed mini sweet peppers (about 8 oz.)
8 oz crumbled feta cheese
1 pound penne pasta cooked

Toss all ingredients and add dressing…chill for an hour and retoss before serving.

IMG_4995 - Copy

Look at all of the things in this beautiful salad!

Now I have to mention that I first went to the grocery store and couldn’t find a couple of the items… And I said to the chef, “Rachel, I’m going to have to put you on the shelf with my other fancy chef’s cookbooks because I can’t find all of your fancy ingredients.” And because she is awesome she brought me this…

IMG_4812

And because she explained it to me, I can tell you that the spicy beans are found next to the hot sauces, not in the jarred pickle/olive section. And the champagne vinegar was originally bought at Whole Foods, but also found at TJ Maxx. If you still can’t find it you could use a red wine vinegar in its place.