Remember how I said it was really easy to make butter? It turns out that it’s also extremely easy to make cheese. Fresh ricotta can be made at home in about ten minutes. There are a ton of recipes out there: ones that call for lemon, ones that call for vinegar, some that call for… Read More Snowville Creamery Ricotta
After making several batches of butter this week (I keep telling you it’s really easy), I was left with several cups of buttermilk. Since I had more time yesterday morning, I made a big batch of buttermilk pancakes for Cherub. I used whole wheat flour from Flying J Farm, home churned butter, Holistic Acres eggs… Read More Real Buttermilk Pancakes
Because we had a lovely filling lunch at Skillet, I couldn’t exactly bring myself to make a full on dinner. Which was fine by everyone. So for a quick, satisfying meal, I made the old fall standby, butternut squash soup. It doesn’t have to be filled to the brim with cream, it can be rich and… Read More Simple Supper
A great suggestion for one of the things you can do to participate in local foods week is eat at a “locally-minded” restaurant. So to make sure we touched as many points on the Eat Local Challenge Pledge Card as we could this week, my family visited the cheerful Caskey family at Skillet for lunch today. Even home-body Persephone… Read More “Eat at a Locally-Minded Restaurant”: Let’s go to Skillet!
Another play on a classic today, the eternal combo of fish sticks and mac and cheese. While I didn’t fry the walleye, you could. I seasoned the walleye with salt and pepper, cut a shallow slit in the top of each fillet and stuffed them with a combination of fresh herbs. Then a drizzle of olive… Read More Lake Erie Walleye with Spaetzle and Cheese
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. Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs Preheat the over to 400˚. Season… Read More Steak & Eggs
I can’t tell you how much I love short ribs. They’re cheap, they’re easy to prepare, and with a little forward planning, they’ll give you more flavor than cuts that are five times the price. Unfortunately, they’re also terribly underutilized in the home kitchen. Even if you aren’t that comfy in the kitchen, they are… Read More Dinner, Day Three: Braised Short Ribs from Flying J Farm