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Week 4: veal picatta, The New Basics
A simple recipe, but not one I've made before. First sampling of the 24 lbs of pastured, locally raised veal I picked up from central MA this week.
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Uploaded on Jan 23, 2010
Week 3: turnip casserole
navets a la champenoise, from Mastering the Art of French Cooking. I'm using up a lot of our root...
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Uploaded on Jan 18, 2010
Week 2: Glazed butternut squash
From Craig Claiborne's New York Times cookbook. I wanted to do something different with...
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Uploaded on Jan 12, 2010
serving the sausage
browned in olive oil, with roasted baby potatoes and celeriac salad
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Uploaded on Jan 8, 2010
me and my sausage
coiled of stuffed sausage
emulsifying video
sausage mixture
between the grinding passes
coarse grind, plus ice and salt to grind in the next time
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Uploaded on Jan 8, 2010
Week 1: tongue sandwich, celeriac salad, pickles
Week 1: sliced corned beef tongue
sliced corned beef tongue. My first home curing project. (The recipe was for the curing, in fact,...
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Uploaded on Jan 3, 2010
the tip of its tongue
This is after peeling - the skin, which you remove when hot, doesn't turn as pink as the meat.
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Uploaded on Jan 3, 2010
sarma
sarma is a Croatian dish made with whole leaves of sauerkraut stuffed with ground meat and rice and cooked in a broth with lots of shreded sauerkraut.
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Uploaded on Jan 26, 2009
