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A delicious beef roast with au jus. Nice with roasted new potatoes and steamed asparagus.
Source: Blackbriar (Entered by Leslie Lawson)
Servings: 2 to 4
Ingredient keywords: roast
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This recipe enables people without grain mills to grind wheat and make their own bread at home by using a blender to wet-mill the grain. It does require some store-bought flour but you can’t tell the difference in the taste. Enjoy!
Source: Mom's kitchen (Entered by Phillip Henry)
Servings: Makes 2 loaves
Ingredient keywords: wheat, milk, flour, yeast, salt, oil, honey, gluten
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This is delicious on pasta or on baked Irish potatoes. Pesto also can be made ahead and frozen for convenience. (Note that the Parmesan cheese is added later, when the pesto is used, not when it is going to be frozen.)
Vegetarian!
Source: Based on p. 99, "Flavors of the Gardens: A Collection of Recipes and Stories from Callaway Gardens," Memphis: Wimmer Co., 2000. (Entered by Janice Matthews)
Servings: Twelve tablespoon-sized frozen cubes, or enough for 1.5 pounds of pasta.
Ingredient keywords: basil, olive, nuts, garlic, cheese
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This simple recipe has gotten 4 and 5 star reviews from 150+ cooks on the popular web site, allrecipes.com. As one reviewer notes, “This is hands down the best salad that I’ve ever had… I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.”
Vegan!
Source: "Yummy Bok Choy Salad," allrecipes.com (Entered by Janice Matthews)
Servings: Serves 4
Ingredient keywords: olive, vinegar, choy, onions, almonds
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This dish is delicate and simple. It was the outcome of a series of cooking trials in which America’s Test Kitchen searched for the very best ways to cook cabbage. If your past experience has only been with gray, mushy “boiled cabbage”, try this — you won’t believe you’re eating the same vegetable!
VEGAN/VEGETARIAN ALTERNATIVE: Substitute white wine or apple juice for the chicken broth, and it will still be tasty. Canola oil works as a substitute for the butter, but olive oil has too strong a taste for this delicate dish. (Don’t try making this fat-free. America’s Test Kitchen found that the combination of a bit of fat and a water-based liquid is key to preserving the cabbage’s texture and developing a more complex flavor.)
Vegetarian! Vegan!
Source: "Perfect Vegetables" by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: 4
Ingredient keywords: butter, cabbage, thyme, parsley
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Tired of munching bunny food? Don’t be afraid to add heat to lettuce. In this recipe, small heads ww. Cooking lettuce this way brings out a natural, delicate sweetness in the leaves. The bunnies don’t know what they’re missing.
Vegetarian!
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Servings: Serves 3 to 4
Ingredient keywords: lettuce, butter
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For those of us who grew up eating radishes only raw and in salads, braised radishes come as a happy surprise. Cooking changes the radishes completely, replacing their pungent flavor with a mild, turnip-like sweetness. Here are two versions: the one with chives goes well with chicken, pork, or fish. The version with cream turns a colorful bright pink. Sauteeing the radishes briefly in butter helps bring out their mellow, sweet flavor, and as a braising liquid, chicken broth was the first choice of the cooks at America’s Test Kitchen, but feel free to experiment with vegetarian options.
Source: based on 2 recipes in Perfect Vegetables: A Best Recipe Classic, 2003, by the editors of Cook's Illustrated magazine (Entered by Janice Matthews)
Servings: Serves 4.
Ingredient keywords: butter, garlic, radish, broth, chives, cream, thyme
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This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.
Source: Modified from Eating Well January 1997 (Entered by mary songster)
Servings: 2-3
Ingredient keywords: halibut
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This hearty and healthy “soup” is one of our mainstay meals on the farm. Perfect for a breezy day, it is warming, but not heavy. It’s simple to make and this free form recipe can be varied to utilize other ingredients you may have on hand.
Stock made ahead of time from either water buffalo soup bones or other grass fed soup bones (beef, lamb) is the very best to use. It turns into a thick “gelatin” when chilled, but immediately liquifies again when heated. This is caused by the presence of collagen, which is wonderfully beneficial to our joints, hair, and nails (anti-inflammatory). If good soup bones are not available, use a natural broth instead.
Source: David Carrell's own creation. (Entered by Shalley Carrell)
Servings: 8
Ingredient keywords: bones, buffalo
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We bring this yummy dip to family functions (by popular demand), and always have a big pot of it going at our farm parties. Kids go crazy for it! Make a triple batch for a gathering, and freeze leftovers if you happen to have any.
Source: This recipe came to me from my mother-in-law, Gail Carrell. I substituted water buffalo for beef and renamed it. (Entered by Shalley Carrell)
Servings: 4-8
Ingredient keywords: buffalo, onion, garlic, tomato, ketchup, cream, parmesan, tortilla
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