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Sep 19, 2017
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Posts Tagged ‘Marianne Moore’

A butcher’s daughter reflects on her father’s culinary legacy

Friday, September 8th, 2017


{ Marianne Moore with her father’s knives }

White paper, twine and knives. Some of the earliest memories I have of my dad are of white paper and twine and knives. Not the standard perhaps, but as a butcher’s daughter, it was a normal part of life for me.

When I was very young, my dad, Joe Kroupa, worked in a small grocery/meat market. He would come home from work with all kinds of meat – pork chops, steaks, braunschweiger, sausages – beautifully wrapped and perfectly tied. Even after he retired, he continued to trim the meat he bought at home, rewrap it with that white paper, tie it, label it and stack it in the freezer.

He was a butcher – that’s what he knew.

I’d see him in the kitchen, prepping some kind of roast, tenderloin or ham. Trimming, cutting, using his palms and fingers, the knife gliding through, then grabbing his twine to truss or tie, making those perfect little knots. On Thanksgiving, he carved the turkey like a surgeon, making just the right cut. Precise. Deliberate. Every move so effortless. The knife was an extension of his hand, and his skills were incredible.

For many years, he processed deer in our garage for friends during hunting season. It was fascinating to watch, but I didn’t think much about it until many years later. In my first week of culinary school, the chef gave us tasks to assess our skill level. Once, he handed me a beef tenderloin and asked me to get it ready for the oven. Without a second thought, I grabbed a cutting board, my knives and some twine, and I got to work.

I trimmed the chain, the silver skin, tucked the tail and tied it with butchers twine, just as I had seen my dad do for so many years. When the chef came to check my work, he fully expected to see a mangled tenderloin, rather than the one in front of him: perfectly prepped, seasoned and ready for the oven. He asked where I learned to do that. “Easy,” I said. “My dad was a butcher – I guess I paid attention.”

As I went through culinary school, my dad and I talked a bit about what I was doing, but we never cut meat together or really hung out in the kitchen. It wasn’t until a few years ago when I connected with Chris McKenzie of Mac’s Local Eats. He was sourcing meat for a small group that wanted to buy local grass-fed beef or local farm-raised pork. I remember my dad and me driving with McKenzie, coolers in the back, to pick up beef from a processor in Jackson, Missouri. We took a tour of the plant, and I watched my dad talk to the guys. Of course, since he was there, he had them cut meat to his specs. It gave me a view into his world, told me a bit more about who he was.

About a year later, a few chefs and I got together and bought a couple of pigs from a local farmer. “What are you going to do with that now?,” my husband asked in a bit of a panic on our way home. I smiled as I grabbed my phone. I told my dad to grab his knives and meet me at my house – I had a little project and needed his help. When he walked in and saw that pig on the kitchen island, his eyes lit up. We spent the whole afternoon breaking it down in my little kitchen. That day, something in our relationship shifted. I think we both realized how alike we were.

After that, we spent more time in the kitchen. We’d get together on a Saturday or Sunday afternoon and make sausage. He would come over with the pork perfectly cut, and we’d play around with spices until the mix was just perfect. I was always on the grinder, and he was right there next to me, working his magic with the casing – getting in just the right amount of filling and making flawless links. Those days helped me realize I had been out of the kitchen too long. I was working in catering and events at the time, and during those moments with my dad, I knew I needed to do something, anything, to get cooking again. It’s what motivated me to take that leap and join Dierbergs Markets as culinary creative director. I think it made him happy to see I was back in the kitchen – teaching, writing recipes and sharing my love of food.

My dad passed away earlier this year, and I am so grateful to have spent that time cooking, talking and learning with him. It got me back in the kitchen, but it also made me realize that as much as I wanted my dad to be proud of me, he wanted me to be proud of who he was, too. I will always be proud to be the butcher’s daughter.


Related Content
• Recipe: Cider-glazed Pork Roast

• Recipe: Grandma’s Potato Dumplings

• Recipe: Sweet and Sour Red Cabbage

• Recipe: Italian Sausage

• Recipe: Bratwurst

Photo by Carmen Troesser

Marianne Moore is a contributor to Sauce Magazine and culinary creative director at Dierbergs Markets. 

7 Tantalizing Tomato Recipes to Try This Summer

Tuesday, August 1st, 2017



Hello peak tomato season, we’ve been waiting for you! Summer means a whole different breed of tomato: deep red, succulent and flavorful – firm to the touch but bursting with juice when you take a bite. It’s almost a crime to eat them any way but fresh off the vine with a pinch of salt, but when you’ve had your fill of caprese and your market basket is still overflowing, you need these recipes that spotlight the tomato and showcase the fruit in its sweet, acidic, juicy glory.




1. Tomato and Watermelon Radish Salad

2. Heirloom Tomato Tart

3. Cornbread Panzanella




4. Tomato Tartine

5. Summer Shakshuka

6. Roasted Tomato Compote 




7. Goat Cheese-Stuffed Roasted Tomatoes

 Photos by Carmen Troesser

Holiday Gift Guide: 5 gifts to stock a starter kitchen

Tuesday, November 22nd, 2016



Everyone has a list of kitchen must-haves, but gifts for new cooks require a little more finesse. They should be practical, yet inspirational; something to not only set them up for success, but also get them excited about cooking for the first time or in a new place. Give these long-lasting tools, amped-up basics and fun ways for new cooks to learn in the kitchen.

1. Kitchen Conversions Art
Nothing’s worse than dousing a phone in sugar trying to look up how much is in an ounce. This chart eliminates guesswork when it’s time to convert teaspoons to tablespoons or cups to pints. With many colors available, it also makes great kitchen decor. 8½-by-11-inch: $20; 13-by-19-inch: $25. Etsy: SweetFineDay

2. Victorinox 9-inch bread knife
A proper bread knife is essential. This serrated knife slices through the softest brioche or the crunchiest country loaf with ease, and the raised handle keeps knuckles from scraping on the cutting board. Bread knives are also great for slicing ripe tomatoes and leveling cakes. $28. amazon.com

3. Knife & Flag Apron
Want to cook like a rock star? Dress for the part. Knife & Flag Core Aprons are built with a cross-harness strap design to ensure they won’t get in the way in the busiest of kitchens. Stylish, comfortable and made to last with heavy denim or canvas, these aprons are for the serious cook – or those who want to look like one. $70 to $80. knifeflag.com

4. Twelve Recipes
A great cookbook is the total package: delicious recipes that work, beautiful photography and writing that inspires. Twelve Recipes is just that. It’s a versatile book of the basics, and variations are encouraged. It will get new cooks into the kitchen with the confidence to gather friends around the table. $27. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com

5. Eat, Drink and Learn
Even if they think the oven is a place to store shoes, developing cooking skills can still be fun. Arm your new cooks with a gift card to Dierbergs School of Cooking, and they can choose a class that fits their interests from mastering basic knife skills to baking cupcakes. $35 to $50. Dierbergs School of Cooking, various locations, dierbergs.com/school


More Holiday Gift Guides
• Holiday Gift Guide: 5 gifts for your food snob
• Holiday Gift Guide: 5 gifts to the person you have to shop for
• Holiday Gift Guide: 5 gifts for your boozehound
• Holiday Gifts 2015: The Starter Kitchen

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