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Monday, February 28, 2011

Braised Chuck Roast with Winter Vegetables


We’ve got some yak meat from a friend, Eddy Sanders, who has a yak farm in Colorado, check his web site here. We have already tried the New York Steak and it was delicious: if you imagine a yak, you wouldn’t think its meat is mild tasting and tender. Not to mention that it is wild and very high in omega-3 fatty acids! I decided to make a Braised Yak Chuck Roast with Winter Vegetables, huummm comfort food, since there is snow coming our way.

This dish is based on a recipe from Jamie Bunnell, owner of Jamie's Bar & Grill in Sacramento, CA, refer to original recipe here. I followed most of his recipe but you may want to use beef stock instead of veal stock (I’ve used some of my own that I made some time ago and it’s a lot of work). I used vegetable oil instead of duck fat and yellow onions, which are similar to Spanish onions (larger and sweeter than yellow onions). I roasted super fresh yams, purple potatoes, carrots and mushrooms from Door to Door Organics to serve as a side dish. 

Friday, February 25, 2011

Spinach, Feta and Marjoram Pizza


Hi all, I am back! At least for one post… I have been working hard as a cook and I don’t have much time to spare. However, because I am addicted to cooking, I can’t not cook on my days off!


I’d like to take a moment to talk about Door to Door Organics. They offer local products whenever possible and their produce are always very fresh.  They send you a periodical email with your produce list where you can swap a number of items, and you end up with a nice custom basket. You can also cancel the service anytime or put it on hold anytime, which is very handy if you are going on vacation or you have too much from the last delivery. This week we’ve got purple potatoes, baby carrots (the ones with the leaves, so pretty), white mushrooms, spinach, broccoli, yams, onions, pea sprouts, watercress, limes, baby bok choy. Check their web site here. The fun part is to plan a menu with these items.
Today I decided to make some pizza dough and have it topped with spinach from Door to Door Organics. I blanched the spinach so it keeps the bright green color. I also added tomatoes, crumbled feta and marjoram. Drizzle the pizza with some quality olive oil right after baking and presto! We also had some watercress, pea sprouts and celery salad.

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