Tag: Cooking

A Post-Thanksgiving Meal

~ Carrie ~ 1 Comment

duck_ramenSince we had duck for the holiday meal, there’s no leftover turkey with which to make turkey curry, turkey tetrazzini, or turkey sandwiches. No problem…we had duck ramen, instead.

We started with a base of extra spicy (this is serious stuff – you would be wise to only use half a spice packet per bowl or risk a serious fire in the belly) ramen, pouring it over some of the chopped duck at the bottom of the bowl. The flavors melded nicely, with the duck adding a savory richness.

Hot ramen on a cold, damp day – a great combination!

A Delectable French Toast

~ Carrie

french_toastAre you a french toast fan? If you haven’t tried it like this yet, you should.

We’re having challah french toast. It’s thick, wonderfully soft on the inside, and slightly crispy on the outside. It has a lovely hint of vanilla and cinnamon, too. With butter and fruit jam, it’s so delicious that you’ll want to eat it every day (but we don’t recommend that if you’re watching your carbs). Add this one to your morning lineup!

Our Kind Of Breakfast Sandwich

~ Carrie

Breakfast SandwichToday’s breakfast was a sandwich comprised of our own chicken eggs, locally sourced pastured pork shoulder bacon, and cheddar cheese on a thin bun. It tasted delicious and we felt great after eating it.

What was missing? Battery cage eggs, American cheese, conventional pork, lots of grease and sodium (and who knows what other “extras”). Oh, and feeling like a bowling ball was sitting in your gut after eating it. Miss it? Nope!

Lengua Tacos For Everyone!

~ Carrie

Lengua_Tacos_Cheese

Lengua_Tacos

As many responsible farmers do, we believe in using as much of an animal as we can. This includes eating parts that may be deemed by some as unappealing or “icky”. We say the wimps can stick to eating just the “prime” cuts – bring on the hidden gems! Let’s discuss these at greater length…

Every animal has a heart, kidneys, liver, and tongue; poultry also has a gizzard, which basically serves as teeth and grinds up food. Organ meat tends to be dense and rich. A well-known food show host called beef heart the “best cut” of beef. Cooked, it’s dense, a little chewy, and extremely flavorful.

Continue reading “Lengua Tacos For Everyone!” →

Cooking With Lard – Yeah, Lard

~ Carrie

There’s no other cooking fat that makes delicious home fries like lard does. Back in the day, lard was a household staple, but with the (unjustified) vilification of saturated animal fats, lard fell out of favor. Now we know eating lard won’t cause you to immediately drop dead of a heart attack; in fact, it’s healthier than eating trans fats, like margarine.

Lard makes the home fries perfectly crispy on the outside and soft inside. A dollop of lard in slow cooker beans imparts a bit of flavor – assuming you don’t have a ham hock handy to toss in – and slight creaminess. Lard also makes lovely, fluffy biscuits or dumplings for chicken and dumplings. Some people even eat it on toast! Continue reading “Cooking With Lard – Yeah, Lard” →