Risotto is not a finicky dish to make. Picture yourself in a large Italian farmhouse kitchen, with a big apron tied firmly around your middle. Put a couple of pins in your hair to keep things neat. The stove has been on most of the day while you’re making bread. You have a large pot…
Category: Meats
Prime Rib Roast with Roasted Potatoes
Raising our own beef has taught us how few specialty cuts one actually gets from an animal. We’ve learned the anatomy, and where each cut comes from. For instance if we want tenderloin, we need to give up Porterhouse steaks, and other choices are made all the way from sub-primal cuts to the final portioned…
Beef Short Ribs with Bordelaise Sauce
One of the advantages of growing our own beef is that we get to have it custom cut. We always make sure that we get the ribs. Short Ribs used to be one of the thrifty leftover cuts, such as Lamb Shanks. When the art of slow cooking resurfaced in restaurants, these cuts became more…
Zesty Salmon Cakes
Working outside, trying to wring the last few minutes of sunlight out of the day, usually means that dinner has to be an easy, quick affair. I find that these October days when sunset seems to come earlier and earlier, are the hardest ones to get dinner on the table before 7:30. Here’s an easy…
Ab Fab Chicken
Living in a remote place, when you spontaneously decide to have friends over for supper, you need to be creative from your larder. Now, I must admit, my larder probably has more depth than most, but available ingredients do define the meal. Having a kilo of boneless, skinless chicken thighs started my mind ticking over…
farmhouse cook 