-
Cooking
-
Blog Menu
Upcoming Events
View Full Calendar
My Favorite Links
Beyond The Measuring Cup
Subscribe Now Podcast
Full Feed
Blog
Beef Stock from Sally Fallon's Nourishing Traditions PDF Print E-mail
Recipes
Friday, 07 December 2007
This is a recipe that can be used for some of Joel Salatin's beef or some from some of the sustainable farmer's in our local area.  Check out  www.Georgiaorganics.com  for a list of those farmers.
Beef Stock
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied  together
1 t. dried green peppercorns, crushed
1 bunch parsley
Place knuckle and marrow bones and calves foot in a very large pot with vinegar.  Cover with water.  Let stand for 1 hour.
Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables.  Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices.  Add this liquid to the pot.  Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher.  Bring to a boil.  Remove scum that rises to the top with a spoon.  After you have skimmed, reduce heat and add the thyme and crushed peppercorns.  Simmer the stock for at least 12 and as long as 72 hours.  Just before finishing, add the parsley and simmer another 10 minutes.  Strain, remove bones with tongs or a slotted spoon.  Let cool in the frig.  Remove the congealed fat from the top.  Transfer to smaller container and to the freezer for long-term storage.  You may eat the marrow spread on bread or leave it in the broth.

Be first to comment this article | Add as favourites (170) | Quote this article on your site | Print | E-mail | Read more...

 
Joel Salatin from Polyface Farm and author of Everything I Want to Do is Illegal PDF Print E-mail
Beyond the Measuring Cup
Friday, 07 December 2007
December 6, 2007- Joel Salatin from Polyface Farm
Hear the interview on www.radiosandysprings.com/tastebuts/charli
Check out Joel’s website at: www.polyfacefarm.com   

Be first to comment this article | Add as favourites (157) | Quote this article on your site | Print | E-mail | Read more...

Read more...
 
Chocolate Covered Ginger Bread Cakes by Chef Scott Sutton of Parsley's PDF Print E-mail
Recipes
Friday, 07 December 2007
Ingredients:
5 T unsalted butter, plus more for the pan
1 1/2 C. all purpose flour
1 t. baking soda
2/3 C. boilng water
1 t. baking powder
1 t ground ginger
3/4 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1/4 t. salt
1/2 C packed dark brown sugar
1 large egg
2/3 C molasses (unsulphured)
1 1/2 t. grated ginger
 2 c. chocolate ganache (chocolate and cream melted together-can be bought in a grocery)
Juienne crystallized ginger for garnish
Method:
Preheat oven to 350 degrees.
Butter and flour a 12 cup muffin pan. 
In a bowl mix baking soda and boiling water.
In a separte bowl sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt.
In an electric mixer with paddle, beat butter until it is light (2-3 minutes).
Add eggs until combined.
Add molasses, fresh ginger and baking soda/water mixture until combined. 
Add flour mixture until combined.
Pour into greased muffin pans and bake approximately 20 minutes or until tester comes out clean.
Transfer to cooling rack for approximately 15-20 minutes. 
When cooled invert pan and spoon warm chocolate ganache over muffins allowing for some to drip down the sides.   Garnish with crystallized ginger.  ENJOY!

Be first to comment this article | Add as favourites (137) | Quote this article on your site | Print | E-mail | Read more...

 
Parsley's with Marc Sommers and Chef Scott Sutton PDF Print E-mail
Beyond the Measuring Cup
Friday, 07 December 2007
Join me for my interview with Marc Sommers & Chef Scott Sutton of Parsley’s Catering and the Gardens at Kennesaw Mountain at www.radiosandysprings.com   
Check out their website at: www.parsleys.com    AND http://www.gardensatkennesaw.com/

Be first to comment this article | Add as favourites (150) | Quote this article on your site | Print | E-mail | Read more...

Read more...
 
Lida Faillace author of Mad Sheep: The True Story Behind the USDA's War on a Family Farm PDF Print E-mail
Beyond the Measuring Cup
Friday, 07 December 2007
Join me for my interview of Linda Faillace, shepherdess songwriter and author of Mad Sheep: The True Story Behind the USDA’s War on a Family Farm.
www.radiosandysprings.com
or contact Linda at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it   Or get a copy of her book at a wonderful small publishing house: www.chelseagreen.com

Be first to comment this article | Add as favourites (132) | Quote this article on your site | Print | E-mail | Read more...

Read more...
 
Coconut Chicken Soup from Nina Planck PDF Print E-mail
Recipes
Friday, 07 December 2007
Ingredients:
1 qt. Chicken stock, monemade preferable
1/4 t. or to taste  chile pepper flakes
1 t. or to taste ginger, freshly grated (or glenga, if you have access to a thai grocery)
1 can coconut milk, canned
Juice of one lemon or lime
unrefined sea salt to taste
Optional garnishes:  cilantro, scallions, garlic chives, thai basil, chocolate mint
Method:
Boil the chicken stock, skim off any foam, and add the coconut milk, chili flakes, ginger, and lemon juice.  Simmer for 15 minutes, salt to taste and sprinkle with garnishes.  You may want to add pieces of cut up cooked chicken.

Be first to comment this article | Add as favourites (111) | Quote this article on your site | Print | E-mail | Read more...

Read more...
 
<< Start < Prev 1 2 3 4 5 6 Next > End >>

Results 11 - 20 of 53
Newsletter
 
- - - - - - - - -