HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, February 25, 2010

Brisket of Beef with Fingerling Potatoes and Maple-Glazed Carrots


I am quite serious when I say that this is the easiest dinner you will ever make. If you have any qualms about your skills in the kitchen, put them to rest and put these recipes to work for you.  They virtually cook themselves.  There’s a brisket of beef that requires chopping and slicing some onions, and turning the meat a couple of times and that’s it.  Honestly.  With it, a recipe for fingerling potatoes from Alex Guarnaschelli, the chef at Butter and a frequent visitor on Food Network TV.  This is so simple, it will amaze you at how much taste you’ll get out of the potatoes.  Finally, maple-glazed carrots that are poached, buttered and glazed in all of about 10 minutes.  Buy something store-bought for dessert, crack open a bottle of Cabernet and astonish all your friends at your cooking prowess.  And I'll even show you how to make the most delicious sandwich from the leftovers.



Monday, February 22, 2010

From a Visit to Baltimore, recipes for Maryland Crab Cakes with Basil Aioli and a Basil, Tomato and Potato Salad



About the only thing I miss about my last job is the travel. I really enjoy getting out of New York, seeing something different, learning something new.  So I was pleased when a recent assignment took me to Baltimore, Maryland, a city I’ve been to many times over the years.  What was new this time was that I stayed downtown, at a really beautiful hotel that’s been open such a short space of time, my cab driver had never even heard of it.  What wasn’t new was the chance to dig into some really good crab cakes and there’s no place better to do that than in Baltimore.