Eye Round Roast (shown with wintersquash risotto)

This is a great example of two cooking types: Dry and slow. This has got to be my all time favorite way to cook this roast, the full beef flavor, the tendernes and the blush of pink is just what beef should be all about! I kept the seasoning to just salt and pepper, which is all this wonderful cut really needs.

1 Sunnybrook Eye Round Roast
Kosher Salt and Fresh Ground Black Pepper


Prehat oven to 500 degrees F. (make sure to allow it come up to temperature)

Season roast liberally with salt and pepper. Place roast in a cast iron skillet (or quality roasting pan that can with stand the high heat), fat side up.

Quickly and carefully place skillet in oven, taking care not to leave the door open too long. Immediatly reduce heat to 450 degrees F. Roast for 22-25 minutes (about 4 mintues/pound). Turn off oven. DO NOT OPEN THE DOOR FOR 2 1/2 HOURS. Trust me, it seems so oddly simple, but it is truly the way to go!

Remove from oven, place on cutting board and slice into thin heavenly succulent  beef!! (leftovers, if there are any will make the best roast beef sandwhich you ever had).

Goat and Feta Meatballs

I really love this blend of flavors,  they remind me of Swedish Meatballs, creamy and light yet meaty. To this day it amazes me how so few ingredients can produce such a oral satisfying sensation. Of course the true key is to use locally made products, for they can bring it home time after time, like an old friend forever dependable. For those that have not had the pleasure of eating goat meat, this is a great introduction into this delightfully delicate meat!

1 ground JFF Goat meat, room temperature
1/3 c Bulgar wheat
2 c boiling water
1/2 tsp kosher salt
3/4 tsp ground black pepper
4 oz Mountain View Dairy Feta, crumbled
3 tbsp fresh parsley, chopped finely (3 tsp dried)
1 tbsp fresh mint, finely chopped (1 tsp dried)
3 cloves garlic (The Farm or Russia Corners), minced

In large bowl soak Bulgar in 2c of boiling water for 15 minutes. Drain any excess water left, and squeeze bulgar to remove any remaining.

In a large bowl mix all ingredients well. Cover with wrap and refrigerate for 30 minutes but 3 hours if you have the time.

Preheat oven to 400 degrees F. Line a large baking sheet with foil. Form about 20 meat balls from mixture, line on baking sheet. Drizzle with olive oil.

Bake for 15-20 minutes. Serve with Basil Hummus couscous or buttered noodles.

Basil Humus Couscous (picutured with Goat &Feta Meatballs)

Joe and Fran's wonderful healthy products, what can you say: Flavorful and good for you! Life should be so simple! The beautiful products that they make every week for us, are not exclusive to vegans, vegetarians or Gluten free eaters, (Thankfully!) because I would be missing out on some great items! Joe and Fran really prove that eating out the "norm" whether by choice or necessity can be delish!

1 c Israeli Couscous
1 large The Farm B/B onion, diced
1 garlic clove minced (The Farm or Russia Corners)
4 c veggie stock
s/p
olive oil
1 8 - oz Health Now For You Hummus sprouted with Basil, room temperature

Place oil in a large skillet over med/high heat, saute onion and garlic for 5-7 minutes.
Add in couscous, sauteing until just taking on color about another 5 minutes. Season with s/p.
Pour in stock, bring to a boil then reduce to a simmer. Cover and cook for 15-17, or until all liquid has been absorbed.
Remove from heat, stir hummus. Cover and let stand for 5 minutes.

Sweetgrass Maple Brined Fresh Ham

I really like fresh ham, I guess I prefer the more "pork" taste then a "ham" taste. This maple brine only helps heighten the flavors that are already spectacular! We really are so lucky at the Foodshed, no matter which farmer you savor (or favor) you are guaranteed flavor beyond anything you could spend top dollar on at a store on!
(tip: I use this brine for chicken and turkey as well)

1 Sweetgrass Fresh Ham Roast
BRINE:
1 c brown sugar
1 /2 c Mill Hollow Maple syrup, grade B
1/4 c Wild Mountain Buckwheat Honey
1/8 c balsamic vinegar
1/4 c kosher salt
3 garlic cloves (The Farm B/B or Russia Corners), unpeeled and smashed
2 bay leaves
1/2 c chopped fresh ginger (no need to peel)
1 tsp red pepper flakes
2 large sprigs of fresh rosemary (no need to remove from stem)
6-8 c water

In a large pot combine 6 c of water and the rest of the brine ingredients. Stir well and bring to a boil. Allow to boil for about 5 minutes. Remove from heat and allow to cool completely.

Place ham in a large glass bowl (or a zip bag or any container large enough to hold the ham and brine). Pour brine over ham to cover, adding reserved water in needed. Store in refrigerator for at least 1 day, but up to 4 days for a better flavor. Rotate the ham at least twice a day.

Remove ham from brine, and carefully pat dry. Let stand unwrapped for at least 30 minutes. Preheat oven to 325 degrees F.

Place ham on rack lined roasting pan. Roast for 20-25 minutes/lb. Allow to rest for 20 minutes tented with foil.

Celery Root,Butternut Squash and Apple Gratin

I really enjoy when I create a recipe and my husband makes this "oh I don't know about that" look and he ends up loving it more then even me! Each ingredients blends well together, yet you can distinguish each flavor as well, exceptional.

1/2 lb of Sweetgrass bacon ends, finely diced
1 large The Farm B/B onion, peeled and sliced
s/p
1 c heavy cream
1 large The Farm B/B celery root, grated (you will need 2 c)
1 the Farm butternut squash, grated (you will need 2 c, you can freeze the rest)
3 large apples, grated
1 c of fresh bread crumbs (oh try Rosemont Cinnamon swirl here, it brings something fantastic)
1 tsp dried thyme
3 tbsp Kriemhild butter, melted

Preheat oven to 350 degrees F. Butter a 2 qt casserole dish; set aside.

Place celery root, squash and apple in a large bowl and pour heavy cream over top. Stir to combine.

In large skillet cook bacon until rendered and crisp. Using a slotted spoon remove bacon to drain on a paper towel; set aside.

Drain off all but about 2 tbsp of the rendered bacon fat. Add in sliced onion and saute until just lightly golden and soft over medium heat.

Combine bread crumbs, thyme and melted butter.

Spoon half of the grated mixture into bottom of prepared dish, top with onion and bacon, season with salt and a good amount of black pepper. Spoon remaining grated mixture over top, smooth out and pour in any heavy cream remaining in the bowl. Sprinkle butter bread crumbs evenly over the top.

Bake at 350 degrees F for 50-60 minutes, uncovered. Allow to stand for at least 20 minutes before serving.

Have a crowd to feed, you can double this recipe and bake in a 13x9 buttered pan. Add about an additional 20 minutes to baking time.

Smoked Goat cheese Filet mignon

Sunnybrook really knows beef! This filet mignon is so "buttery" tender, yet can carry the flavor very well of the goat cheese! I served with garlic mash potato, and the beef actually enhanced the potatoes!! Sometimes there are no words to describe utter bliss...

2 Sunnybrook Filet Mignon (or one per person)
4 oz JFF Fresh Goat Chevre-Adirondack (the Bleu Sky would be nice as well)
kosher salt
fresh ground black pepper
3 tbsp lard


Bring filet to room temperature for at least 30 minutes before cooking.

Preheat oven to 400 degrees F.

Over med/high heat a cast iron pan til hot. Melt off lard. Season each side of filet with a generous amount of salt and pepper.

Carefully place filet in hot pan. Cook for 5 minutes, do not touch. This allows a nice crust to form.
Turn over.

Place in hot oven for 7 minutes for rare, 8-9 minutes for md/rare 10-12 minutes for med.

Remove from oven, top with Chevre and let stand for 5 minutes before serving.

Apple Butter and Fennel Pork chops

Apple butter is not very common these days, you can substitute apple sauce just add a pinch of ground cloves and nutmeg. The thickness is not the same, but works nicely. If you are lucky enough to make your own or know someone that will share even better. Gaia's Breath pork rib chops are so wonderful to work with. Gone are the days of dried out chewy chops! There is a wonderful succulent moistness to these chops, that just tickles and pleases the palate!

4 Gaia's Breath Pork Rib chop
1/4 c apple butter
2 tbsp white wine vinegar
1 tbsp whole grain mustard (preferably homemade)
s/p
2 The Farm B/B fennel
4 tbsp Kriemhild Butter

Preheat oven to 350 degrees F.

Melt butter in a large cast iron pan over medium heat. Thinly slice fennel. Add to melted butter and season with s/p. Saute for 12-15 minutes over medium/low heat until slightly caramelized. Remove from pan to a plate; set aside.

Add another 1 tbsp of butter to pan if needed. Season pork chops with s/p well. Add to pan and brown on both sides, about 3 minutes per side.

Meanwhile whisk together the apple butter, vinegar and mustard. Add a pinch of s/p.

Add apple butter to pan and bring to a boil. Boil for about 5 minutes or until liquid reduces by 1/2. Divide the fennel over top of the chops. Cover pan with a lid or foil.

Place in oven for 30 minutes.

Remove and let stand for about 5 minutes before serving. Serve apple butter sauce to side. Serve with spaetzle (as in picture) or garlic mashed potatoes, rice or noodles of choice.