Live Qualitarian: Eat Well
Meats and fowl (not fish)
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-
By Martha Smith Gordon surprised me when he brought home a pork sirloin tip roast from Costco. I asked him what he had intended to do with it. And he’d thought we’d spin it on the rotisserie on the BBQ. After doing some research, I nixed that idea. This roast
Start with the Best Chicken Chicken exists outside of plastic wrap It appeared at the Santa Fe Farmers Market. From Socorro, New Mexico with Tom from Pollo Real, the first certified organic poultry farm in the United States. It was a French Red Label chicken, and I’ve never had a
Before there was Too Much Zucchini Cavelli is the variety of summer squash we planted, not knowing what it would look like. In mid-July we harvested our first one: a soft skinned, sea green specimen about 8 inches long. There were several on the vine right behind it in maturity,
Chicken better than any chicken salad. That’s what Elizabeth David promised with this recipe in her Mediterranean Cooking. The result … lunch by the pool, a setting as secluded as a honeymoon suite, delivered effortlessly by the perfect lover. The recipe will follow, and so will the ideal rice salad
Beef Brisket is in the refrigerator right now, in a zip-lock plastic bag covered with salt and spices like crushed pepper, nutmeg, bay leaf, thyme. It’s been turned once a day for the past week, and weighted down with steel plates because we happen to have them. In a normal
Beef Stew in Red Wine – Super any Sunday Made this at least a day ahead. Day of – Go skiing, make the rest of the Super Bowl buffet or read a book and know that your Boeuf Bourguignon is getting better in the refrigerator. Just warm and serve. Carefully,
We purchased part of a cow, raised by people we know, and so we are making beef stock. We’ve got a packed freezer and pulling out the bones and a packet labeled ‘soup meat’ made enough room so that we could close the door. Having not really made a batch