Tag Archives: grass-fed beef

Comfort food with a local, upscale twist

10 Monday May 2010

Posted by in Dinner, Farmers' Market, Meat, Menu

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Last evening, Greg and I hosted some colleagues for dinner.  I knew our guest of honor was a huge fan of two comfort food staples: meat loaf and macaroni and cheese (I usually make these whenever he comes to visit).  After a stop at the DuPont Circle Farmer’s Market, I was all set to make something comforting, yet special.  The results were worth it and our guests, I believe, felt very special!

Macaroni and Cheese:

The ingredients for my Mac and Cheese

My first stop at the market was Copper Pot Food Company, to see my friend Maude, who was volunteering.  Stefano Frigerio, the chef-owner gave me all the market intel.  When I explained that I wanted to make macaroni and cheese, he handed me the last two boxes of his cavatelli and said “Go there and get milk, then go there and talk to her and ask which cheese they have today that will melt best.  Then come back.”  I did as he said, and when I came back with the dairy, he told me “Here’s what you do.  Don’t bother with butter and flour.  Heat some milk in the microwave with the shreded cheese for about a minute.  Then pour the mixture into a blender and whip it into a cheese sauce to pour over the pasta.”  I had never done this before – I’m a fan of the beschamel type of mac and cheese, which gives a decidedly-rich and heavy end product.  I wanted Stefano’s pasta to be the standout, highlighted by the cheese sauce, so I took his advice.  The resulting mac and cheese was amazing – light, airy, and not oily!

Ingredients:

  • 2 packages cavatelli pasta from Copper Pot Food Company
  • 1 cup organic creamline milk from Clear Spring Creamery
  • 1/2 pound Wallaby cheese from Keswick Creamery
  • 2 oz Claire’s Organic Camembert from Clear Spring Creamery (my own addition!)
  • salt and pepper to taste

For the Topping

  • 1 cup panko breadcrumbs
  • 8-10 fresh young garlic chive shoots, chopped
  • 3 tbsp truffle oil
  • salt and pepper to taste

Instructions:

  1. Cook the pasta as directed.  Drain, and place equal amounts in 4 ramekins.
  2. In a microwave safe bowl, heat milk and cheese for about 1 minute on medium heat to soften.
  3. Blend the mixture on high speed in a blender until smooth.
  4. Pour cheese mixture over the pasta in the ramekins.
  5. Bake at 350 until the cheese starts to bubble.
  6. Top with panko mixture and broil until the top is golden brown.
  7. Allow to cool for 3-5 minutes before serving.

Meat Loaf Sandwiches:

This very simple sandwich used local, sustainably raised meat from EcoFriendly Foods, LLC.  I just eye-balled the recipe.

Ingredients:

  • 1 large package ground beef from Ecofriendly Foods, LLC
  • 1 small package ground veal from Ecofriendly Foods, LLC
  • 1 onion, minced fine and drained
  • 1 carrot shredded fine and drained
  • 1 clove garlic, minced fine
  • 1 egg
  • 1 pinch cumin
  • 1 pinch celery salt
  • 1 pinch garlic salt
  • 1 slice fresh whole wheat bread, ground into breadcrumbs.
  • salt and pepper to taste

Sauce:

  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • 2 tablespoons apricot preserves
  • 2 tablespoons white vinegar

Directions:

  1. In a large bowl, combine all ingredients loosely (do not overmix or you will have tough meatloaf)
  2. Line a loaf pan with two peices of fresh bread to absorb the drippings during cooking.
  3. Shape the mixture into a loaf, and place in the loaf pan.
  4. In a saucepan, combine all ingredients for the sauce and cook over low heat until combined.
  5. Top the meatloaf with 1/4 of the sauce and bake at 350 until the loaf is cooked through (depending on the size it will take a different amount of time.  Mine took 50 minutes).
  6. Half way through cooking, top with another 1/4 sauce, reserving 1/2 to serve with the sandwiches (be careful not to cross contaminate!)
  7. Cool the meatloaf for several minutes before cutting.
  8. Serve over thick sliced white bread from the farmer’s market that has been buttered on both sides and grilled in a pannini press.

Salad

I picked lettuce and chives from my garden for an extremely local salad.

The meal was fantastic – the table was set with white tulips and a bottle of wine, and we enjoyed good conversation, good food, and good friendship.  The meal was topped off with homemade Philadelphia-style vanilla bean ice cream, another of our guest’s favorites.  He was tickled pink, and it wasn’t that difficult to pull off!

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Grilled Blue Cheese Burgers

01 Thursday Apr 2010

Posted by in Dinner, Entree, Recipe

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These burgers are so easy to make, but oh so delicious. They taste fabulous on fresh rolls with mayo, mustard, and caramelized onions. Serve with Sweet Potato Fries and Sauteed Swiss Chard or a salad.

INGREDIENTS

  • 1 lb organic, grass-fed ground beef
  • 1/4 cup blue cheese, crumbled
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • Propane grill

DIRECTIONS

  1. Combine beef, blue cheese, salt and pepper in a large bowl. Combine well with hands.
  2. Form into 4 evenly sized patties. Using your thumb, make an indentation in the center of each burger so that it doesn’t plump up in the middle when you grill it.
  3. Grill hamburger patties on medium to medium-high for about 4 minutes on each side, or until the centers are just barely pink.
  4. Remove from heat, and let stand for 5 minutes for eating.

Hominy, Chipotle Chili

22 Monday Mar 2010

Posted by in Dinner, Recipe, Stew

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This is a wonderful variation of chili. The chipotle creates a subtly smoky chili and the hominy adds a nice, unexpected texture. Serve with cornbread, sour cream, and chopped green onions and cilantro. (Recipe adapted from the New York Times.)

INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 pounds ground organic, grass-fed beef
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tablespoons chili powder
  • 2 large onions, chopped*
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 to 2 jalapeño peppers, to taste, seeded and chopped (note: for extra heat, keep half of the seeds)
  • 1 28-ounce can crushed organic tomato (such as Muir Glen)
  • 2 15-ounce cans white hominy, drained
  • 2 15-ounce cans pinto beans, drained
  • 1 12-ounce bottle beer (such as Leffe)
  • 2 to 3 chipotles in adobo sauce, to taste, minced
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Sour cream, for serving
  • 5 scallions, white and light green parts, sliced, for serving
  • 1 bunch chopped cilantro, for serving
  • Lime wedges, for serving

DIRECTIONS

  1. In a large pot over medium-high heat, warm 1 tablespoon oil. Brown the ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in the garlic and the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer to a bowl.
  2. Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers (and half of the seeds if you want extra heat) with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.
  3. Return ground beef and any liquid in bowl to pot and add tomato, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.