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…
Category: Vegetables
Roasted Potatoes
When roasting a good cut of meat, roasted potatoes make for a lovely side dish. Use a good Russet or Yukon Gold potato to get the right texture. The par-boiling allows for the potatoes to have a bit of pre-cooking before roasting which helps to speed things up, as well it gives us a chance…
Roasted Yam & Apple Salad
When we were first married, the farm was 50 acres of open grazing land mixed with woodlands. The driveway was built and we had a 40’ trailer to live in. Our property was the larger half of old farmlands that had been divided in two. We shared in a small herd of cattle ranging over…
Toasted Barley “Risotto” with Roasted Cauliflower
One evening, in the mid-seventies, our family had neighbours over for dinner. Their recent high-school graduate daughter had just returned home from a Katimavik type course. We were told that she was now a “vegetarian” which sounded a lot like “alien” coming out of my mom’s mouth. What to serve? Mom had recently adapted to…
Roasted Cauliflower with Farfalle
Cauliflower has never held much charm for me. A little lack lustre, usually served with some overpowering sauce of some sort. I do like it in Indian dishes, where it seems to have more strength, more depth. Then I tried roasting it. Wow. I love roasted cauliflower! Who knew that that’s all it needed? Here I…
farmhouse cook 