Egg poached in beef broth. Prepartation time: 15 minutes Shopping: none We have a tub of leftover pot roast surrounded by the broth it cooked in sitting in the fridge. More broth than meat at this point. So I thought, why not put some of the wonderful cooking liquid to good use. Flavored with onions [...]
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 [...]
So many methods of making pot roast are disappointing. The meat too often comes out of the oven dry and tough. I’ve settled on traditional Jewish cholent as our preferred method of cooking a piece of beef shoulder for a long time, braising it in a heavy pot with beans and barley. The result is [...]
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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