Tuesday, April 19, 2011
Thursday, April 14, 2011
With warmer weather nearly here, we've had our livestock farmers switch over from winter cuts -- stews, roasts -- to less robust fare. Some of the round primal of beef is now being shaved into minute steak, economical and easy to prepare. What to do with it?
Korean bulgogi, for one thing! Separate the tissue-thin slices, and toss with soy sauce, mirin, a little sesame oil, plus minced scallion, garlic, black pepper, and toasted sesame seeds. Let it marinate for a hour. Grill on a hot grill or broil under a hot broiler for 1-2 minutes, until slightly charred and cooked through, and serve with rice and kimchi.
Philadelphia cheesesteak. Saute sliced onion in olive oil. Take a couple of Rustic Hero rolls (aisle 3, near bagels), split them, cover one side with sliced or grated cheese, and set in a slow oven to melt. Cheez Whiz is tradition in Philly, but, hey. Don't do that to yourself. The Coop's NY cheddar is an improvement. Or go further upscale with fantal, Muenster, or fresh mozz. Separate the steak slices and season with salt, pepper, garlic, and oregano. Set the browned onions on the roll, saute the steak in the same pan until cooked through (1-2 minutes, again!), and assemble the sandwiches.
Monday, April 04, 2011
We're getting lots of brisket for Passover!
A word to the wise....the Coop carries locally pasture-raised, grass fed- and finished beef. 80% of our beef comes from whole animals, purchased weekly from Slope Farms and McDonald Farm. It's difficult for us to receive enough brisket within one week to satisfy the holiday wants of our membership. We supplement with Hardwick and Natural Acres, and they've started to give us as much as they can.
Brisket is coming in briskly, beginning this week. It's the only way we can get enough. Don't wait until the last minute to get yours -- it really is not going to be here at that point. And no wails of remorse, please.