HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Hash. Show all posts
Showing posts with label Hash. Show all posts

Thursday, October 30, 2014

Sheila Lukins' Roast Beef and Vegetable Hash


Today is Chewing the Fat's 5th Birthday!  Five years ago this very day we published our very first post!  We've been hard at it ever since.  Now, 526 posts and over 900,000 (!) page views later, we are celebrating this milestone with a request: Will you please go to the bottom of this page and tell us what you'd like to see more of, what you'd like to hear less of, and what we can do to make you want to come back time after time.  We really appreciated your viewership and we'd really appreciate hearing from you!  Happy Birthday! 
         It may come as a huge surprise to you, as it did to me, to know that the #1 most viewed recipe on Chewing the Fat is one for James Beard’s Roast Beef Hash.  (See http://www.chewingthefat.us.com/2012/01/james-beards-roast-beef-hash.html) With 16,439 page views, this recipe continues to be searched for on a daily basis.  To me this says three things: 1. Great recipes never die with the Chef who created them. 2.  There is clearly an extraordinary amount of leftover roast beef in this county at any given moment. 3. And despite the fact that the finished dish is almost impossible to photograph looking appetizing, its looks are no barrier to its popularity.        


With such a huge success on our hands, you’d think I would have abandoned any thought of trying to find another hash recipe at all.  However, I considered it a challenge to try to top or at least equal James Beard’s version.  That and the fact I too had a lot of roast beef leftover from a Prime Rib. Besides, Andrew positively loves hash.  Then I found a recipe from the late, great Sheila Lukins and gave it a go. The results were another hash that was in many ways as good as Beard’s and, with its colorful vegetables, a good deal more photogenic.

Monday, September 16, 2013

Wild Mushroom and Sausage Hash with Poached Eggs

         
The 3 lb Gourmet Collection
is irresistible to Mushroom Lovers
All summer long, I’ve been working with Jane Maguire and John Quigley on their burgeoning Long Island Mushroom Inc. business.  The two have supplied restaurants that are at the very top of the Hamptons food chain.  And they’ve been at local farmers’ markets in Greenport and Shelter Island.  They’d be in more of these were it not for some of the restrictive policies that make farmers’ markets not nearly as competitive as they should be.  But never mind.  With products like their 3 lb. Gourmet Basket showcasing three varieties—Maitakes, Blue Oysters and Shiitakes—they’re going places.  If you’re a restauranteur, you’re in luck.  Given 24 hours notice, Long Island Mushroom Inc. promises delivery to any locale on the East End.  Just call 631 876 5401.  If you’re a consumer, they’ll be at the Farmers’ Market in Greenport and you can also find their offerings at Sang Lee Farm in Cutchogue, Garden of Eve in Riverhead, Country View Farm in Southold, and Schmitts Farm in Laurel.   I love their mushrooms and am constantly on the outlook for ways to serve them.  Today, I am going to share with you an ideal mushroom dish for Fall.   It’s a personal sacrifice too. Because once a recipe gets published here, that’s usually it for our house.  But in this case, I can’t imagine not making this again and again.

Thursday, January 5, 2012

James Beard’s Roast Beef Hash


I just wish this looked as good as it tastes
You have just landed on the most popular post ever on Chewing the Fat.  It's been read over 16,000 times and counting.  But before you rush off and cook it, you might want to have a look at another hash recipe that celebrates the Fifth Birthday of Chewing the Fat.  You'll find it here:

Joe Beef's Veal Pojarski
This week, the New York Times’ Dining Section featured a front-page article entitled “Lucky to Be a Leftover”.   In it were some remarkable ideas from people all over who made meatballs from holiday hams (no recipe on that one and boy, did I want it!), to Veal Pojarski, made from diced roasted veal, pork or beef and a specialty of those two Montreal Chefs-of-the-Moment, Joe Beef’s own Dave McMillan and Frederic Morin.  The Montrealers go all the way to sticking a roasted bone in the resultant meatball.  The thing looks phenomenally good.  But to me, the best thing to do with the gorgeous centerpiece from our Christmas Day table, our standing Rib Roast of Beef, is to make Roast Beef Hash.