I know, I am constantly singing the praises of the beef tongue we get from our dairy, South Mountain Creamery. Their beef herd is grassfed, and after brining the tongue for a week it is ridiculously delicious. But have I mentioned that we also love to drink the liquid we’ve cooked the tongue in? Imagine a [...]
I hadn’t really known until recently, but the best reason to purchase grassfed beef over conventional may be pot roast. This big piece of chuck was delivered from our dairy, South Mountain Creamery in Middletown, Maryland, which keeps a herd of beef cattle in addition to its dairy cows. The first thing you notice is [...]
Some braised meat dishes are so rich they take your breath away. I place oxtails in that category. Richness dictates smaller portion sizes, which fits oxtail perfectly since this is one piece of meat that is mostly bone. Oxtail belongs to that group of odd bits that butchers in a bygone era would practically give away. [...]
Tags: beef·braise·entertaining·fall
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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