Tag Archives: beef

[112] Boneless Rib Pasta

How to Cook Everything, Revised Edition by Mark Bittman

This recipe is a very slight adaptation from the recipe “Andrea’s Pasta with Pork Ribs” in this book. Namely, the recipe calls for “6 – 8 meaty spareribs, separated” and we used about 3/4 lbs of boneless beef ribs.

As with just about any substitution we make on this site, it has to do with what we had on had when we made the recipe in question. In this case, I chose this recipe because I was trying to figure out how to best use that meat.

This is an older recipe that needed to be posted. We made it not too long after I returned from “Edible Institute 2011.”:http://www.metacookbook.com/archives/193-A-short-post-maybe-on-Edible-Institute-2011.html While I was gone, Bill had purchased some chicken and some beef for cooking himself some curry and some stir-fry, and then not gotten around to cooking those things.… Continue reading →

[97] Boneless Prime Rib for a Small Crowd

How to Cook Everything, by Mark Bittman

Bill and I have two farms we tend to buy meat from at “Green City Market.”:http://www.greencitymarket.org/index.asp One I’ve mentioned in passing several times, is “Meadow Haven Farm.”:http://www.meadowhavenfarm.com/ While they have beef, we tend to purchase from them mostly poultry and pork. In fact, I think we’ve never purchased beef from Meadow Haven.

The farm we get our beef from, generally, is “Heartland Meats.”:http://www.heartlandmeats.com/ Now, we don’t buy it explicitly because it tastes better. We have, in fact, not tried most of the other vendors’ beef. We end up buying it from Heartland because it is pretty darn good, and because we managed to form a relationship with them, albeit “just” buyer and seller, long before we connected with any of the other farmers.… Continue reading →

[71] Steak, Mushroom and Ale Pie

Cover of Farmer's Market Cookbook by Ysanne Spevack

I recently went to Elephant and Castle in Chicago with Grace.

Oh, wow. “Recently” wasn’t that recently at all. I just realized this would have been the week before Halloween. Huh.

Well, anyway, the point is that we went to Elephant and Castle after going to the farmers’ market. Grace wanted something that was not terribly expensive, but with plenty of space to sit down. I don’t know the area as well as I’d like, and the places that aren’t E&C I know down there are all basically fast food.

Once we got there, we settled in to order. What I got was clearly not very memorable, because I don’t remember it. Grace, however, got the steak and ale pie. When it came out, I couldn’t help but marvel at how pretty this miniature pie was, and how tasty it looked, especially with a nice green salad next to it.… Continue reading →

[66] Simple, Perfect Chili

Cover of The Pioneer Woman Cooks by Ree Drummond

I can’t lie to you guys. I really love The Pioneer Woman’s blog, and all of her recipes and photos make me drool. Except the ones with cilantro.

Bill also loves her blog. So when we found her cookbook in a bookstore, not too long after it’d been published, we both really wanted to buy it. We knew we could get most of her recipes online (thus costing us nothing), but we felt we should support her work. Also a book is, in some ways, more portable than the internet. For example, I can take this to my mother’s house and cook out of it more easily than hauling a laptop into the kitchen.

Not that I don’t want a kitchen laptop, even so.

I picked this recipe as one of the first to make out of this book because I really enjoy chili and I love having some in the freezer for cold days and lunches and so forth.… Continue reading →

[65] Classic Lasagne, Italian-American Style

How to Cook Everything, Revised Edition by Mark Bittman

So, the last lasagne in the freezer had all been eaten, and it wasn’t exactly what I’d had in mind when I first envisioned a pile o’ lasagne in the freezer anyway. Given all of that, I decided to try again with Bittman’s “Classic Italian-American” version of lasagne.

h2. Ingredients

Salt (Assuming you boil your noodles.)
Lasagne noodles, fresh or dried (Dried is about a pound.)

~1 c ricotta cheese

~1 c mozzarella cheese

2 tbsp softened butter or extra virgin olive oil

~3 cups, Meat Sauce, Bolognese Style

1.5 c freshly ground Parmesan Cheese (We used 12 month aged Manchego)

h2. Instructions

This is a lot like the last lasagne, so the directions are going to be almost exactly the same. You might get a sense of déjà vu.… Continue reading →