Written By Ulla on April 29, 2014
Written By Ulla on April 29, 2014
My Irish husband loves pan roasted tomatoes and mushrooms for breakfast so this breakfast was a complete hit with him. It’s perfection. I didn’t add any creme fraiche to it, so it was just pastured Icelandic butter, eggs from my family’s farm, portabella mushrooms and pearl tomatoes and that was it! This is more of a technique not a recipe so watch the video below and enjoy!
Written By Ulla on April 22, 2014
There are a few ways to make goulash, but this might be the best. This goulash, hails from Hungry but it was actually the Transylvanians that invented it, or so the story goes. I was really pleased about how much flavor this goulash had, and all it contained was butter, onions, fresh pork hock meat, paprika, water and homemade sour kruat and sour cream. You can use pork shoulder or butt for this too, but this is a great way to elegantly use the fresh ham hocks we have in our meatshares.
- 3 pounds, fresh ham hock with bones, you will need to do a bit of butchering to get the meat into stew pieces (keep the bones for broth)
- butter to saute onions
- 1 large Spanish onion, diced (about two cups)
- 1 tablespoon of sweet paprika
- 2-3 cups water
- 2 cups sour kruat
- 1/2 cup sour cream
- In a dutch oven melt butter and saute the diced onions until soft and fragrant
- mean while butcher the ham hocks, remove the meat from the bones and any tendons and cut into 1 inch pieces,
- brown the pork pieces along with the onions, until brown
- add the sweet paprika
- cover with the water, you might need to add more if you need it, cook until tender, about two hours.
- add the kruat, and bring to a boil then add the sour cream and serve immediately.
Written By Ulla on April 9, 2014
My parents made a meat delivery over the weekend and brought me a lot of eggs. Even though this spring has been almost arctic up at the farm, the chickens, because of the longer days, are laying eggs. Lots of eggs! At our local market here on Long Island, they have a lot of asparagus available, which is coming from far warmer places than New York State, but soon it will be in season here too. And I really recommend this simple recipe that highlights the gifts of spring: eggs and asparagus.
This recipe is extra quick because you boil the asparagus in the same pot as the pasta. You don’t need to tell anyone how easy it is because it tastes like a fancy pasta dish from a restaurant. This recipe was husband approved.
Asparagus Vegetarian “Carbonara”
- 1/2 pound egg papperdelle pasta ( used trader joes brand)
- half a bunch of asparagus, tips snapped and cut into pieces
- 1 garlic clove, minced
- 2 tablespoon butter
- 1/2 cup grated Parmesan cheese
- 2 pastured eggs, whisked
- Bring a pasta pot to boil, salt water
- meanwhile in a skillet gently melt the butter and saute the garlic, keep warm
- when the water comes to a boil, boil the pasta for ten minutes
- when you have four minutes left, add the asparagus to the boiling water
- in a bowl mix eggs, then add the Parmesan cheese to the egg mixture
- when the pasta and asparagus is done, toss it in butter and garlic pan, then pour the egg and Parmesan mixture over the pasta
- toss with vigor
Written By Ulla on April 3, 2014
It wasn’t until I learned more about butchery, that I realized I have always loved the chuck from a steer/cow/heifer. I spent many an evening as a kid, looking forward to my mother’s pot roast or chuck steak(which she broiled) both of which were in her frugal but always balanced recipe rotation. Is there anything better than pot roast? Pot roast with Lipton onion soup mix was a childhood favorite too but I try to avoid it now that I am one of those people who avoids such things, but by adding anchovies, you get a natural flavor boast without the MSG. You can also use fish sauce, however the chuck is so flavorful, and our beef is grass-fed and dry aged you don’t need to do much. I boil carrots and whole potatoes separately and use the delicious sauce from the pan to pour over them.
Pot Roast with Anchovies and Onions
- 1 1/5-2 1/5 pound chuck roast or shoulder roast (our cattle have a smaller frame because we finish them on grass so our chuck roasts are small than what you would find in the store)
- 1 large Spanish white onion, diced
- 4-5 oil packed anchovies
- 1/4 cup of dry sherry, white wine or vermouth
- 3 cups water
dutch oven with lid
- preheat the oven to 300 degrees
- heat the dutch oven over a high heat, add olive oil
- heavily salt and pepper the chuck roast
- dice the onion,
- saute onion until fragrant
- add the chuck roast, brown well, you really want it to get brown but don’t burn the onion
- don’t rush this part
- deglaze the pan with the dry sherry
- add anchovies and water
- place in oven and cook for 2 1/2 -3 hours
Written By Ulla on March 28, 2014
This is probably the only clean spot in our whole house. We are still in the mist of a very do-it-yourself kitchen renovation. It has taken us a bit longer than we expected but we aren’t over budget and will have a dream kitchen (including gorgeous cork floors from Portugal!!) for just over 2000 dollars. This is all because of my carpenter-turned-teacher husband and the internet. I really can’t complain– even though I do– using the bathroom sink because you don’t have a kitchen sink for three weeks isn’t all that fun. In hindsight, I probably should have been more organized and boxed up the kitchen in a way that I could access my tools, but I really don’t think you can make a kitchen renovation project–especially one that is on an extreme budget– fun or painless.
I can’t wait to share the design with you! It is going to be gorgeous!
Come spring, I hope to be focusing on recipe development–which has been a challenge with all the moving and renovating we have been doing the last few years. I am in the process of putting together a recipe collection of sorts for our buying club that I hope to turn into a cookbook. It will probably be a pamphlet to begin with, but I am looking forward to organizing all my recipes this spring and testing and shooting photos with the hope that it will become a book proposal.
I am also going to be working on a lot of stories and columns for Upstate Life Magazine too.
It is going to be nice to get back to writing and creating.
Do you have anything creative planned for spring?
Written By Ulla on March 13, 2014
I made Korean fried chicken last night. It was a lot of work, and really tasty but the fermented Watermelon radish that I fermented to accompany the chicken stole the show. I will be definitively making this once our CSA starts up again.
I have gone completely fermenting mad. It’s official, I love to ferment. So much so I have been buying fermentation jars on sale despite not have any counter-tops. (we are currently redoing our kitchen all by ourselves).
The best part about the fermented watermelon radishes is the incredibly perfect ruby color they take on once they are fully fermented. Such a beautiful gift from the garden in the middle of winter.
Fermented Watermelon Radishes
- 4 watermelon radishes
- 2 cups filtered water
- 2-4 teaspoons of un refined sea salt
- two garlic cloves (grated)
- 1-1/2 piece of ginger, grated
- Slice the radish skin on, place into a glass jar that has a lid.
- Mix the filtered water with the salt(you can adjust the salt to your liking), garlic and ginger
- pour over the radishes and place the lid on the jar and ferment for 1-2 weeks(I leave the ferments on my kitchen counter for a week or two and then put it in the fridge).
- The best way to know if your ferment is ready is to taste as you go!
Written By Ulla on February 25, 2014
I read a book about steak from the sixties and the author recommended serving onion rings on top of steak. I thought this was a bit old fashioned, but then again beef– in all its forms– is the ultimate comfort food. Why then not put onion rings on top of a grass fed skillet burger? I fried these in lard which give them a wonderful flavor– a great alternative to bacon, and they are certainly a treat! Perfect for anyone who has been working outside all day.
My recipe for a grass-fed skillet burger can be found here.
Lard Fried Onion Rings
- 2 cups lard (make sure to use again this stuff is precious!)
- 1 Spanish onion, thinly sliced
- 1 cup milk
- 1/2 teaspoon sea-salt (more for seasoning after they have been cooked)
- corn starch, as much as you need about 1/2-3/4 cup
- 10 inch skillet (preferably a cast iron)
- a paper bag or zip-lock bag
- slice the Spanish onion to your liking(i like them thin)
- soak the sliced onion in the milk and salt for at least 10 minutes
- place the corn starch into a bag (add more if needed)
- heat the lard in a skillet– it should reach a temp of 350 degrees
- place the milk soaked sliced onion in batches in the bag and shake until well coated
- fry in the lard until it starts to turn golden (the corn starch doesn’t get that golden)
Please note that some of the cornstarch will come off and condense at the bottom of the skillet. Don’t throw out the lard! I poured the warm lard into a high bowl, and let it rest and separate, then I poured it back into its container to use again leaving the cornstarch on the bottom of the bowl.
Written By Ulla on February 7, 2014
Lard, long maligned by the medical establishment, has been out of favor in many fat phobic American kitchens. Recently it has become a trend, especially in hip neighborhoods and among earth-loving real food mothers who dig nourishing foods. Despite this delicious trend, and the fact that science shows us that healthy pastured animals create healthy fats, we always seem to have a lot of pastured lard in our freezers. Maybe this is because a lot of us are too busy and rendering lard takes time, but in the winter, we all have a bit more time inside and it is the right time to render lard. It is important to note that pastured lard is a winter superfood, and here are five reasons why.
- It is seasonal. Lard is a winter food. Pigs were traditionally slaughtered in the winter, and lard would be rendered and used during the winter months while cooking. Ham would be part of the celebration of breaking the fast after a long winter of decreasing foodstuffs. In Iceland, this time between winter and early spring was called “starving spring.”
- It is filled with Vitamin D. It makes sense that a traditional winter food would possess important nutrients especially needed at the time they were eaten. Pastured lard is filled with Vitamin D, an essential nutrient that boosts the immune system when the sun is scarce. Lard also helps with absorbing calcium, which is important all year too.
- It is a low inflammation fat. New research has shown that heart disease and even Alzeimers might be inflammatory diseases. Many vegetable oils are filled with Omega 6’s, which when heated at a high heat can cause inflammation. Lard is high in monounsaturated fats, second only to olive oil, and is a low inflammation fat even when cooked at a high heat. I suffer from frequent stomach inflammation and find lard to be a wonder food. A family member who had severe crippling arthritis has also been cured by avoiding inflammatory fats high in 0mega 6’s.
- It helps small farmers(who are doing it right) stay profitable. As I mentioned before, we always have a lot of lard in our freezers. Pigs come whole with fat, and lard is a healthy part of the pig. A true gift! Many of our customers are hip to the lard trend, but still haven’t fully embraced it. Industrial agriculture and the medical establishment have pushed the idea that fat is bad for us, but not all fat is created equal. Fats high in omega 6’s should be avoided, and the best way to do that is to render your own lard (a lot of other options like coconut oil and ghee can be cost prohibitive and you can’t control the sources like you can with lard). Heck, visit the farm you get your lard from!
- It protects rainforests and the precious biodiversity that they host. Many of the oils in processed foods are labeled “vegetable oil” and include palm oil, which I try to avoid. This is hard because it can be found in soaps too. After seeing a picture of a dying and badly burned orangutan on Facebook, I have been vigilant about avoiding palm oil. The native rainforests of these highly endangered and incredibly intelligent creatures are burned down to create palm oil.
And my husband insisted I add that it is DELICIOUS!Pin It
Written By Ulla on January 30, 2014
Simple and quick but nutrient dense, this is the prefect healthy lunch from the pantry when you are pinched for time. It would do for dinner too. This recipe feeds one, but you can certainly double it. Or do one omelet per person.
Smoked Herring Omelet
- 2 eggs
- 1 tablespoon cream (you can use milk)
- 1 scallion or chives
- two smoked herring filets ( half of a 6.7 once can) drained of oil and juices
- fresh parsley to garnish(if you have it)
- sea salt and freshly cracked pepper to taste
- beat eggs and add cream
- meanwhile heat a seasoned or non stick 8 inch pan add a bit of lard or butter
- mince the scallions
- add the beaten egg mixture to the heated pan, scrape the edges letting the uncooked egg mixture run into the edges
- add the scallions on top of the omelet
- cook until the omelet is almost cooked through, top it with the smoked herring and heat through
- serve immediately
- the traditional Danish way would be to serve it with good bread and butter
Written By Ulla on December 11, 2013