Fresh Taglierini with Kale and Sausage
Fresh Taglierini with Kale and Sausage In the beginning there were only eggs, flour, salt and olive oil. The simple but truly delicious pasta recipes comes from Giuliano Bugialli’s “Fine Art of Italian Cooking”. Ingredients Pasta 1 c Flour 1 extra large egg 1 tsp olive oil 1 pinch salt (The proportions for the pasta can be scaled up. For example, dinner for 2, the recipe would be doubled) 1 head Kale 1 lb Pastoral Plate sausage 4 garlic cloves Anchovy Salt and Pepper to...
Read MoreBraised Lamb with Almonds and Mint
Braised Lamb with Almonds and Mint From Bon Appétit | November 2011 by Mario Leon Ingredients 2 pounds trimmed lamb shoulder, cut into 1 1/2″–2″ cubes 1 teaspoon kosher salt plus more for seasoning 1/2 teaspoon freshly ground black pepper plus more for seasoning 2 tablespoons olive oil 2 cups chopped onions 6 garlic cloves, chopped 3/4 cup dry red wine 2 cups canned tomato juice 1 cup low-salt chicken broth 1 teaspoon ground cumin 1/2 teaspoons hot Hungarian paprika 1 medium...
Read MoreSmoked Pork Ribs with Mustard-Bourbon Sauce
Smoked Pork Ribs with Mustard-Bourbon Sauce Spice and Sauce from Epicurious Ingredients For sauce 1 tablespoon vegetable oil 2 bunches green onions, chopped 2 cups chopped white onions 8 large garlic cloves, chopped 2 cups (packed) golden brown sugar 1 cup ketchup 1 cup tomato paste (about 9 ounces) 1 cup whole grain Dijon mustard 1 cup water 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 1/2 cup apple juice 1 large dried ancho chili, stemmed, seeded, cut into small pieces 1...
Read MoreSalad with Apricots, Pistachios, and Almond Soft-Fried Eggs
Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs This Dan Barber recipe found on Epicurious.com is seriously insane. I mean, breaded fried eggs?!? Since it isn’t quite summer yet, I substituted pears for the apricots. Ingredients 10 large eggs 1/3 cup all-purpose flour 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 cup panko (Japanese bread crumbs) 2/3 cup blanched whole almonds, finely ground* (or use almond flour) 2/3 cup finely grated Parmesan (about 1...
Read MoreRoasted Chicken with Clementines & Arak
Roasted Chicken with Clementines & Arak From Jerusalem by Yottam Ottolenghi and Sami Tamimi Ingredients 6 1/2 tbsp arak, ouzo, or Pernod 4 tbsp olive oil 3 tbsp freshly squeezed orange juice 3 tbsp freshly squeezed lemon juice 2 tbsp grain mustard 3 tbsp light brown sugar 2 medium fennel bulbs (roughly 1lb) 1 large chicken cut into 8 pieces 4 clementines unpeeled, cut horizontally into 1/4″ slices 1 tbsp thyme leaves 2 1/2 tsp fennel seeds, lightly crushed salt freshly ground black...
Read MorePastrami Making Class
Pastrami Making Class with Brittany Davis The Pastrami workshop, taught by Brittany Davis, was tasty, fun and educational. She created a process that was similar to a Julia Child episode where the various stages of the brisket meat were already prepared: raw, brined, herb-rubbed, and smoked. Then, we steamed it and then, we devoured it. Since there are distinct methodologies associated with each stage, we learned about curing/brining; smoking; roasting and finally steaming. And then of course...
Read MoreStuffed Eggplant with Lamb & Pine Nuts
Stuffed Eggplant with Lamb & Pine Nuts From Jerusalem, by Yotam Ottolenghi and Sami Tamimi Ingredients Serves 4 generously, serve with bread or rice 4 medium eggplants, halved lengthwise 6 tbsp olive oil 1 1/2 tsp ground cumin 1 1/2 tbsp sweet paprika 1 tbsp ground cinnamon 2 medium onions finely chopped 1 lb ground lamb (or beef) 7 tbsp pine nuts 2/3 oz flat leaf parsley, finely chopped 2 tsp tomato paste 3 tsp superfine sugar 2/3 cup water 1 1/2 tbsp freshly squeezed lemon juice 1 tsp...
Read MoreBrickhouse Chicken
Brickhouse Chicken From Poulet by Cree LeFavour Ingredients 1 Chicken 1 tbsp peanut oil (plus more for the chicken) kosher salt 4 oz Chorizo cut into slides 1/4″ thick 8 Cipollini onions, trimmed and peeled 1/2 Red bell pepper, cut into pinkie-wide strips 1/2 Yellow bell pepper, cut into pinkie-wide strips 3 oz Fresh white button mushrooms, brushed clean, trimmed and quartered 1/2 Head garlic cloves, peeled and crushed but left whole 3 Garlic scapes, cut into thin rounds (if available /...
Read MoreLeg of Lamb
Leg of lamb stuffed with olives, bread, pine nuts & herbs By Jamie Oliver (Tested by member Kate) Ingredients 1 whole bulb spring garlic, broken into cloves, unpeeled 3 good handfuls mixed fresh herbs (mint, parsley, oregano, thyme), leaves picked 6 slices higher-welfare pancetta 3 anchovy fillets 100 g rustic bread, torn into 2.5cm pieces 1 large handful pine nuts 1 handful green olives, stones removed sea salt freshly ground black pepper 2 kg quality leg of lamb 1 large bunch fresh...
Read MoreLamb Stew
Lamb Stew with Roasted Potatoes By Jonathan Lewis 3 pounds lamb stew meat cut into 2 inch pieces 2 pounds lamb bones 2 cups of wine 2- 4 cups of beef or lamb stock 1 chopped onion 2 carrots cut up into pieces 4 cloves garlic 3++ tables spoons of olive oil. I always use more olive oil than suggested. 1 bay leaf 1 spring of thyme Salt and Pepper to taste Pre-heat oven to 350 and roast the bones until they are brown. Turn occasionally. Discard the fat. Brown the stew meat in olive oil in the...
Read MoreSirloin Tip Roast
Ingredients 1 sirloin tip roast (5 to 8 lbs.) 1 cup water 2 cup red wine 6 garlic cloves 3 bay leaves Thyme Dijon mustard Minced onions Basil Rosemary Tarragon salt ground black pepper 100% extra virgin olive oil Recipe Set the roast at room temperature for 1 hour prior to cooking. Thoroughly rinse the roast and pat dry with paper towel. Generously salt & pepper the roast on all sides. Cover the bottom of a pan with olive oil and set on medium-high heat about 4 minutes until very hot. Place...
Read MoreOven-Fried Chicken
Oven-fried Chicken From Poulet by Cree LeFavour Ingredients 1/4 cup milk 1/4 cup olive oil Juice of 2 lemons 1 tsp Kosher salt, plus 1 tbsp 1 bone-in, skin-on chicken cut into 8 pieces (original recipe calls for 8-10 thighs, but we used the whole chicken) 1 cup flour 1/2 tsp cayenne pepper Black pepper Flaky salt for finishing Directions In a large bowl, stir together milk, olive oil, lemon juice and 1 tsp kosher salt. Add chicken to bowl and turn to coat on both sides. Marinate at room temp...
Read MoreMoroccan Beef Meatball Tagine
Moroccan Beef Meatball Tagine Bon Appétit | January 2010 by Jean Thiel Kelley Meatballs: 1 1/2 pounds ground beef 1/3 cup coarsely grated onion 1/3 cup panko (breadcrumbs) 1/4 cup chopped fresh cilantro 1 large egg, beaten to blend 2 garlic cloves, minced 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon freshly ground black pepper 1 teaspoon coarse kosher salt (may add more, if you like the meatballs on the salty side) 1/4...
Read MoreLamb Sirloin Roast
Lamb Sirloin Roast Submitted by Laura M Preheat oven to 350 Cut a few small holes in the roast big enough to place a peeled garlic clove inside (we made about 6 small holes for a 2lbs roast). Blend the leaves from 3 stalks of rosemary and about 2 tablespoons of sea salt in a spice grinder. Rub the roast on all sides with the salt/rosemary rub and put the roast in a pan with 3 tablespoons of butter (we used Earth Balance soy butter) Place the roast in the pan, uncovered, fat side down in the...
Read MoreLamb Stew with Creamy Eggplant Sauce
Lamb Stew with Creamy Eggplant Sauce From The New Book of Middle Eastern Food by Claudia Roden. Serves 6 This dish is so simple and ABSOLUTELY wonderful. The eggplant cream sauce brings out the flavor of the lamb stew For The Stew 1 large Onion 3 tbsp vegetable oil 1 1/2 lbs lamb stew meat 2 cloves garlic 1 pound tomatoes, peeled and chopped 1 tsp sugar, or to taste Salt and pepper For The Eggplant Cream Sauce 3 lbs eggplant Juice of 1/2 lemon 4 tbsp butter 3 tbsp all-purpose flour 2 cups hot...
Read MoreLearning how to cook and eat the whole animal is the future of food.
Learning how to cook and eat the whole animal is the future of food. Pastoral Plate was founded with a commitment to sustainable, local food systems and with this commitment in mind, we are making a few changes to our ordering model. We are becoming a true, membership-based CSA program, effective December 1st. Here are the facts. Pastoral Plate orders whole animals from our farmers. For each order cycle, it is necessary for us to sell all of the meat that we have purchased. Our current model of...
Read MoreThe quick Porterhouse recipe
Did you know that if you buy Pastoral Plate Porterhouse steaks you are buying the most “Amazing” tasting steak? Porterhouse steaks are comprised of a New York Steak on one side of the bone and on the other side is the Filet Mignon. It is Knockout! Try cooking it like this: rub the steak on both sides with Sea Salt and let it rest say 20 minutes. Then scrape the excess salt off, if need be and broil it for 3 minutes on each side. Oh My Goodness what a lovely simple quick to die for ma
Read MoreRolled Flank Steak with a Corn Bread and Chorizo Stuffing
Rolled Flank Steak with a Corn Bread and Chorizo Stuffing Sunday Roasts’ by Betty Rosbottom. Chronicle Books. Tested by Jay M. Serves 6 1 1/2 lb Pastoral Plate Flank steak 1/3 cup olive oil 2 tbsp fresh lime juice 1/2 tsp ground cumin 1/2 tsp kosher salt 1/4 tsp red pepper flakes Black pepper 2 medium garlic cloves, smashed For the Stuffing 2 cups home made corn bread crumbled 1 tbsp olive oil 3 oz. finely diced Spanish Chorizo 1/2 cup chopped onion 1/2 cup diced red bell pepper...
Read MoreRoast Chicken with Sumac, Za’atar and Lemon
Roast Chicken with Sumac, Za’atar and Lemon: From Plenty by Chef Yotam Ottolenghi Tested by Jay M. Serves 4 1 large Pastoral Plate chicken, divided into quarters: breast and wing, leg and thigh 2 red onions, thinly sliced 2 garlic cloves, crushed 4 tbsp olive oil, plus extra for drizzling 1 ½ tsp ground allspice 1 tsp ground cinnamon 1 tbsp sumac 1 lemon, thinly sliced ¾ cup chicken stock 1 ½ tsp salt 1 tsp freshly ground pepper 2 tbsp za’atar 8 oz unsalted butter 2 oz. pine nuts 4 tbsp...
Read MoreJalapeno Roast Pork
Jalapeno Roast Pork From Crescent City Cooking by Susan Spicer 1 boneless pork shoulder (also known as pork butt) Juice and zest of 2 oranges (about 2/3 cup) 2 jalapenos, stemmed, seeded and diced 2 tablespoons chopped fresh thyme 2 tablespoons minced garlic 2 tablespoons kosher salt 2 tablespoons cracked black pepper 2 tablespoons olive or vegetable oil Preheat the oven to 325 F Rinse the pork shoulder and pat and dry. Using a paring knife, make several 1/2-inch-deep incisions on both sides of...
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