Ginger Beef

 



This is a really nice recipe that goes well with so many sides. Serve on rice, polenta or pasta! The Ginger and Lemon make for a really flavorful broth with zing! I used venison last night, but beef or bison would be fantastic!

Ginger Beef

Ingredients:

1 ½ - 2 lbs of boneless beef, venison or bison, cut into 1 ½ inch cubes

1 cup beef bone broth or beef stock, possibly a second cup

1 tsp ground coriander

1 tsp dried parsley

1 tbsp olive oil

1 tsp ground ginger

½ tsp medium to coarse ground pepper

¼ tsp ground red pepper/cayenne

8-12 cloves of garlic, cut into thirds

3 slices of lemon halved, only use 2 if super worried it will be two lemony

20 cherry tomatoes or 2 large tomatoes chopped or small can of diced tomatoes

 

I did not add any salt as the beef stock I used had salt included.

 

Serve over rice, polenta, pasta or vegetables.

 

Heat oven to 300 degrees.

Brown the beef cubes and place in an ungreased Dutch oven.

Add all of the ingredients and mix.

Cover and bake for 3 hours or until meat is tender.

Check at 2 hours and then check to see if you need more broth added.  You want a nice amount when the meat is done so you can put overtop your choice of carbohydrate.

Remove from oven when the meat is tender and easy to break apart.

 

Serve and enjoy!

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One Pot Chicken Curry

 


Ingredients:

 

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

 

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

 

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

      Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

 

Serve with rice.

 

1.    Heat oven to 400 degrees F

2.    In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat.  Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3.    Add curry powder, turmeric, curry paste, or spices listed instead of paste.  Stir until onions are coated in the spices, about a minute.  Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4.    Add the fish sauce (or soy) and brown sugar and begin to simmer.

5.    Add the chicken pieces and turn to coat.  Leave skin side up.

6.    Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7.    If the liquid reduces too much, add a quarter cup.

8.    Add spinach cook a few more minutes and then it is done.

9.    Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

 

A great addition is cubed butternut squash and is a very good rice substitute if needed.

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Cured Egg Yolks!




Recipe for Cured Egg Yolks

Whisk together  1 3/4 cups of kosher salt with 1 1/4 cups of sugar.

Evenly spread out half of salt mixture in a 8 x 8 or size appropriate glass baking dish.

Using the back of a tablespoon, create 4 depressions in the salt mixture, spacing evenly.  Carefully place a large egg yolk in each depression.  

Gently sprinkle remaining salt mixture over the yolks and tightly wrap with plastic.

Chill for 4 days.

Preheat oven to 150 degrees. Brush salt mixture off of each yolk, then carefully rinse under cold water to remove any remaining salt.  Yolks will be semi firm, bright, and translucent.  Gently pat dry with paper towels.

Generously coat a wire rack with non stick oil and set inside a rimmed baking sheet. Place yolks on rack.

Dry out in oven until opaque and texture is like a firm cheese.  1.5 -2.5 hours.

Let cool. Yolks can be cured up to 1 month ahead. Place in an airtight container and chill. 

Enjoy on pasta, vegetables, in soups, and over beans are a few suggestions.
Share your creations on facebook or instagram with us!!!!!


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12 Ideas for using Top Round!!


Top Round is a cut of beef that often gets forgotten.  I have gathered
12 different recipes for this flavorful cut of beef!!!
Grass Fed Grass Finished Top Round will be on Sale 
at The Farm Store for the month of March, at $4.99 lb!!!
I hope you are inspired to try this versatile cut soon!! 

Use the links below to visit our Pinterest page 
for recipes and ideas!!

Beef Stroganoff
Crock Pot Tacos
Barbacoa Tacos
Use Top Round in your favorite Chili recipe, just 
cook until tender in your crock pot and add to recipe!
Or try this one!
Texas Style Beef Chili
Creamy Crock Pot Top Round Steak over noodles!
Beef Stir Fry
Marinated Grilled Top Round/London Broil Steak
Beef Rouladen
Milanesa de Carne (reminds me of chicken fried steak) !
Beef Braciole
Recipe here on blog!!
Or use in your favorite Fajita Recipe!!!

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Order Quiche or Frittata!

Taking Orders for Quiche or Frittatas!!
Order your choice, fresh baked quiche or frittata for pickup Saturday, February 29 at The Farm Store.
Choice available:
Bacon Cheddar Quiche -$11.99
Bacon Gruyere Onion Quiche - $12.99
Spinach Feta Mushroom Quiche -$11.99
Mediterranean Frittata - contains eggplant,
kalamata olives, red bell pepper, feta cheese,
spinach and mushrooms  - $15.99

Majority of the ingredients are Organic and we only
use Big Mamou No Soy Organic Eggs!!

Order deadline for Saturday pickup is Thursday Feb. 27, 9-AM.
Email sajgrabski@gmail.com, call 315-436-3135 or text message !
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Cookhouse Beef Braciole

What a hearty, wonderful winter meal! Beef Braciole made with top round or flank, or any cut you prefer!

Cookhouse Beef Braciole
Ingredients:
Top round steaks or Flank steak
Course salt and pepper
1 ½ cups of breadcrumbs
½ cup of milk (give or take)
2/3 cup of shredded Parmigiano-Reggiano
½ cup flat-leafed parsley
1 small onion, finely chopped
Pinch of red pepper flakes
EV olive oil
2 cloves garlic minced
2 tbsp butter
2 tbsp flour
8-12 crimini (baby portobellas) finely chopped
1 cup white wine (slightly sweet)
1 cup beef broth, or veal stock
1 rounded tbsp tomato paste
16-20 oz crushed tomatoes or tomato sauce

Directions:

1 Pound the steaks or flank in between 2 large sheets of plastic wrap until about ¼ in thickness, thinner is fine if you like.
2 Season meat with pepper and salt.  In a medium bowl, moisten the breadcrumbs with the milk.  Add the shredded cheese, parsley, onion, & crushed red to the bread crumb mixture, combine well.
Spread a thin layer of stuffing down the center of the meat.  Spread out but stay away from the edges of the meat.  Press lightly to pack the stuffing slightly.  Roll your meat so the grain is running the length of the rolled up ‘loaf’.  After cooking you want to be able to cut slices against the grain.  You can tie the loaf shut with butcher’s string or use toothpicks to hold your stuffed steak roll ups together. 
3 Set aside and heat a dutch oven over medium high heat.  Add oil and garlic.  Set your ‘rolled up loaves’ into the pan to brown. After meat is browned on all sides, remove the meat and add the butter to your pan.   Add the mushrooms and saute for about 4-5 minutes.  Add flour to the pan and cook for 1-2 minutes, then add the wine.  Stir well removing stuck bits that are on the bottom of your pot.  Whisk/stir in beef broth and tomato paste.  Let cook for a few minutes so the mixture can thicken.  Add in the tomato sauce stir and set your stuffed meat into this sauce.
4 Cook in oven with lid on at 250 degrees for 45-60 minutes.  The tomato sauce/gravy should be slightly thick and slightly carmelized on the sides of your pot.  Taste and adjust to your personal preference.  Maybe add more wine or beef broth ….
5 Remove pot and take the meat ‘rolled up loaves’ out and set to cool.  When cool enough, cut your strings off or take toothpicks out.
6 Serve pinwheel style slices on plate with your favorite mashed potato, polenta or pasta.  Top with your flavorful tomato gravy!  Enjoy!!! 

This dish is fantastic made ahead and reheated the next day or even 2 days later.


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Chicken in Milk?! | Jamie Oliver's recipe from his Happy Days with the Naked Chef Cookbook



This is a wonderful roast chicken recipe!!! Find it in Jamie Oliver's cookbook, Happy Days with the Naked Chef.  


Listed below as well and I recommend you watch the video!!!!



Jamie Oliver's Chicken in Milk recipe!

Ingredients

  • 1 x 1.5 kg free-range whole chicken
  • 100 g unsalted butter
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh sage , leaves picked
  • 2 lemons
  • 10 cloves of garlic
  • 550 ml milk

Method

  1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
  2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
  4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
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