from Bon Appetit, May 2001
Yes, a “salad” made with ham and bacon! But lots of parsley and plump little lentils add balance, resulting in a very tasty, substantial dish. This recipe sounds a whole lot more delicious in french: “Salade de Lentilles Vertes au Lardons”, but it is fantastic no matter what you call it.
This is SO good, and is a nice departure from your typical beef stew. It’s Indian cuisine, and I love how much spinach goes into the sauce, and how creamy it all seems, even though there is only yogourt being used. This recipe comes from Pure Beef, a very comprehensive cookbook by Lynne Curry, with the subtitle “An Essential Guide to Artisan Meat with Recipes for Every Cut”.
This recipe is an adaption of Pat Crocker and Nettie Cronish’s “Flex Appeal”, a vegetarian cookbook that includes an adaptation for each recipe to satisfy meat-eaters as well. And all the recipes can be prepared in under an hour. I didn’t think I liked chili until I tried this one, but it is fantastic. I always make a double batch and freeze some.
From The Complete Meat Cookbook by Bruce Aidells and Denis Kelly
A roast leg of lamb is really something special. In The Complete Meat Cookbook there are many other rubs that can be used in lieu of the Mustard Rosemary Paste. Just one more reason to get this cookbook!
Adapted from Friday Night Dinners by Bonnie Stern
I like to make these as hors d’oeuvres when I’m feeling fancy. They knock everyone’s socks off! You can also use ground beef or chicken.
From Gourmet magazine
Pork Shoulders are absolutely divine. Divided into the butt, or the slightly tougher picnic, both are amazing in recipes involving braising. If I wanted to really make someone weak in the knees, this recipe would do it. It takes a fair bit of advanced preparation but trust me, the results are well worth it.
I first had these at Forks Farm in Pennsylvania, and they truly are the Best Ever. They come from Shannon Hayes’ Grassfed Gourmet cookbook, which was gifted to me by the farmers at Forks Farm after I left. My copy is so worn now it’s time I bought a new one – and if you want to excel at preparing pastured and grassfed meats, you should get one too!
This beef stew is my absolute favourite. It’s adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly and is amazing over roasted winter vegetables or mashed potatoes.