Archive for ‘Buffalo’

January 11, 2011

Winter Kitchen | White Bolognese with Fresh Pasta

You can’t find a fresh, ripe, beautiful red tomato here in Ohio in January.  You just can’t.  So how could you possibly make a bolognese in the depths of winter?  Make a white bolognese.  Skip the tomatoes altogether and make a very Italian specialty.  In doing so, you will make my single most favorite thing to cook.

It is my most favorite of all favorites.  Really, truly.  The kind that my small family of three will piggishly devour an entire pound of pasta, with Cherub (remember, she’s three) helping herself to thirds.  It is, in a word, delicious.  Amazingly delicious.  Well, that’s two.  But I mean it: if you have yet to make a recipe from this blog, you should make this one.

White Bolognese, adapted from The Silver Spoon

1 T olive oil

2 strips of bacon

1/2 finely chopped yellow onion

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October 5, 2010

Steak & Eggs

It’s a classic.  Make it extra sexy by using local eggs and Ohio-grazed buffalo.  Saute a Roma tomato from Wishwell Farm, and add slice of ten grain toast from Daily Bread slathered with fresh made butter from Snowville.  Girl, please.  

Juicy tomatoes make a perfect "sauce" for the rare tenderloin.

 

Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs  

Preheat the over to 400˚.   Season the tenderloin with salt and pepper, drizzle with a bit of olive oil.  In a scorching hot pan, add the tenderloin and sear all sides to a nice golden brown.  When evenly browned, insert an instant read digital thermometer and set the temperature to 120˚.  Slide the pan (make sure it’s oven safe) into the preheated oven.  Entire cooking time in the oven is somewhere between 20 to 25 minutes.  When you rest the meat, the carry over cooking will raise it to 125˚ to 130˚, which will make it a brilliant medium rare.    

While your buffalo is in the oven, chop up one large Roma tomato, and cook over a low heat in a saute pan with a little olive oil and salt and pepper.   

Do all of the following tasks at your leisure, because when the thermometer beeps that it’s reached 120˚, you still need to rest the meat for at least 10 to 15 more minutes before you even think of slicing it.  In fact, while it’s resting, put a generous pat of butter on top.  Don’t rush this step, give it time to rest, you don’t want it bleeding out all over the cutting board.   

Scramble a couple of eggs with some butter, a drizzle of milk and chopped fresh tarragon over very low heat to make them extra creamy.   

Toast a couple of slices of bread and slather with that Snowville butter.   

Playlist included the totally dominant Tighten Up, by The Black Keys.  Ohio music rocks. 

Complete sourcing for all the local produce and products can be found on the Farms and Producers page.

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