HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Friday, March 9, 2012

From Montreal’s Joe Beef: A recipe for four hour Lamb for two With Condimint


Jennifer May's Photo of the Dish
My rendition of the dish 
         There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”.  It was one of those marvels that appealed to lazy cooks as it involved very little work—just cutting up tomatoes, onions, garlic and rosemary and making some elementary rub for the lamb itself.  Of course the thing fell apart the minute it finally emerged from the oven and everyone swooned over the garlic-y sweetness.  As it turns out, the lamb didn’t necessarily need all that time in the oven and the extreme greyness of the meat didn’t contribute much to the aesthetics of the dish. So one Sunday, when I came across a beautiful shot of a crispy brown piece of lamb encircled by bright green peas of two varieties, a few artichoke hearts and what appeared to be green onions, I was hooked.  It didn’t hurt that this recipe was found in “The Art of Living According to Joe Beef: A Cookbook of sorts” (Ten Speed Press 2011).  The cookbook has brought Montreal’s famous Joe Beef restaurant even more fame.  I should imagine you will soon have to sell your first born to get a table. Or you can just buy the book and cook from it yourself. 

Wednesday, March 7, 2012

Joanne Chang's Recipe for Homemade Oreo Cookies


Number one Oreo Fan
Stephanie and Mason 
        We couldn't let this momentous occasion pass without throwing a party.  This week, the Oreo cookie, invented in New York's Chelsea, is having its 100th birthday.  With over 491 billion Oreos having been consumed since 1912, it is by far and away the most popular cookie of the 2oth century.  And following its introduction in China in 2006, it is now the number one cookie there as well. I spent time last Spring with someone whose passion for Oreo cookies can readily be seen in the picture above.  My grandson Mason’s days are punctuated with pleas for these great American treats.  Since they are inevitably accompanied by a glass of milk and since his phenomenal nanny, Stephanie, keeps the cookies down to a minimum, there’s something wholesome about  his love of Oreos.  Too bad he’s yet to taste Andrew’s Homemade version of Joanne Chang’s deeply chocolate crisps and luscious vanilla cream. 

Monday, March 5, 2012

Thomas Keller’s recipe for Santa Maria-style Tri-Tip Roast Beef


Chef Thomas Keller 
         When Trader Joe’s came to our neighborhood, it brought plenty of California with it.  Among the items was something called a Tri-Tip Roast of beef.  I’d never heard of the cut at all but TJ’s meat case is full of the stuff.   Trader Joe’s brands practically everything in the store with its own label.  So you’ll find several pre-marinated versions of the Tri-Tip all attributed to the retailer.  I know I should appreciate the time-saving this gives the harried cook who rushes into the store at the end of the day and has to get dinner on the table the moment he or she gets home. But if, like me, you want to control sodium intake and everything else that goes into processed foods, Trader Joe’s offers a virgin version of the beef.  However I still had no idea what the cut was or, for that matter, how to cook it.  Then I ran across a recipe for Tri-Tip from none other than the great Thomas Keller.