Yes, yet another thing to do with KALE! In a small fit of inspiration, I tore up a few fistfuls of baby Red Russian, and tossed ’em into the pot with carrots, onions, grass-fed beef shank, salt, pepper, garlic and water, slow-cooked for quite a while, six hours or more, adding brown rice towards the end. Voila, Beef and Kale Stew. The kale contributes just a hint of seaweed taste, but maybe that’s just me. Anyhow, excellent. Will do again.
Another in my series of possibly-not-so-appetizing photos of oh-so-delicious food. Local food. Ingredients either grown by me or gotten from those who did. I still find knowing where your food comes from endlessly satisfying, it doesn’t get old. Anyhow, without further ado, on to the one-pot, no-culinary-skills-required Beef and Eggplant Stew. [Read more…] about Beef and eggplant stew!
OK, perhaps not the MOST appetizing of food photos, but the point is, that’s how it looked, and it tasted great—more all-local, dead-simple cookery! Here we have my first time with this grass-feed beef honey garlic sausage from a few miles down the road—I could actually taste…honey; unusual and good! Alongside in the cast iron pan, sweet orange pepper (Orange Sun), the very last, slightly green zucchini (Golden Dawn III), and a mess of yellow cooking onion, all from the field. A little imported olive oil, salt and fresh ground black pepper, let braise-simmer for a while—an hour or so, with the zucchini added near the end—and…Bob’s yer uncle! Delicious, nutritious (I’m pretty sure), fun. :)