Ready for a garden party? Since we learned how to make real mayonnaise last week, here’s a great way to put that new skill to use for a refreshing moment out on the patio. This is a delicious use of Sunday’s roasted pastured chicken leftovers. The recipe comes from my cookbook, Long Way on a Little: An earth lover’s companion for enjoying […]
Eat your heart out.
For some folks, summer begins with Memorial Day. For us, it begins with the first platter of chicken hearts, the little harvest we enjoy for ourselves after the first batch of pastured chickens has been processed and sold. Grilled and served on skewers, Saoirse and Ula always devour them in a ravenous frenzy. I don’t […]
Sausage and Peppers…made easy!
Tomorrow we have to crank out 450 pounds of sausage to be ready for our market season. With so much work to do, I need a lunch that offers stamina, but that can take care of cooking itself. Enter sausage and peppers, à la my great friend, Heather Guyer. She likes to make this when […]
Book Deadline!
Thanks to everyone who helped make The Grassfed Gourmet the best selling sustainable meat cookbook in the country. After 10 years, it is time to release a new edition…but I have to finish the updates first! In order to keep to the production schedule, I need to put the blog on hold and make a push for […]
Caramelized Onions, Part 4: Spiced Chuck Steak with Caramelized Onions
Wow! I actually ran out of onions this week! But here’s one last recipe for those of you who still have a few left in the larder, borrowed from Long Way on a Little, which, of course, can be found for sale on this page. The ebook version can be found here. The chuck steak, […]
Caramelized Onions, Part 3: Ground Lamb with Caramelized Onions and Kale
To continue with this celebration of one of the last vegetables I have left in my root cellar this time of year (see my earlier posts talking about caramelized onions in soup, and using them to slow cook pork), here’s yet another way to use this glorious ingredient to stretch a pound of grassfed ground […]
Caramelized Onions, Part 2: Using the slow cooker
While on my journey to explore the wonders of caramelized onions, a reader commented to me on Facebook that she doesn’t go to all the trouble of sipping wine while slowly melting down onions on her stovetop (really? I thought the wine was worth the trouble.). In any event, she told me that she does them […]
Caramelized Onions, Part I — Onion Soup
When cooking, it is not the combination of many ingredients to make one dish that dazzles me most. Rather, it is the careful attention given to only a few ingredients, done in a way to coax out maximum flavor, that gets me most excited. And as we come out of winter and head into spring, […]
Fresh Ham with Shallot Dijon Reduction
Looking for a glorious roast for your Easter feast? Here it is. This recipe is taken from Long Way on a Little: An earth lover’s companion for enjoying meat, pinching pennies and living deliciously. The fresh ham is one of the finest and often least expensive cuts of meat on the pig. While there is […]
Holiday Pudding with Rum Sauce
This is one of our Christmas favorites, a twist on the traditional Christmas pudding. It has been adapted to our family’s dietary needs: there is no flour, grains of any kind, or added sugar, but the fat—tallow in this case (and heavy cream) —happily, has stayed put. Since we know from experience that holidays with […]
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