Adirondack Harvest dispatched Tim Rowland, a writer based in the Adirondacks, to discuss local chicken, culinary skills and the challenges of 2020 with me.
See what they discovered … click the link below
https://adirondackharvest.com/that-25-locally-raised-chicken-is-more-economical-than-you-think/
In case you missed our conversation with Todd Moe of North Country Public Radio this morning, here are the links to the podcast and our recipe.
As the Coronavirus situation continues meat is becoming increasingly harder to source and more expensive; these adjustments will force us to look for local sources and alternative cuts. The solution for beef lovers comes in the form of Chuck Eye Tender, a small cut of meat that is as good as any for steaks and small roasts.
A perfectly grilled grass fed chuck eye tender steak with garnitures. Photo by Chef Curtiss Hemm
Click the image below to listen to Chef Curtiss and Todd Moe discuss grass-fed Chuck Eye Tender steaks and a couple of ways to serve them.
For the Grilled Chuck Eye recipe click here.
For the Au Poivre Sauce recipe click here.
For the Maitre d’ Hotel Butter recipe click here.
If you really want to learn how to cook grass fed beef, watch the video below and learn from Chef Curtiss as he grills a perfect medium rare chuck eye tender steak from Asgaard Farm & Dairy and finished with a Tuscan Herb olive oil from Saratoga Olive Oil Co. and wonderful baby cherry tomatoes from Farmin’ It.
There is little doubt our creativity is getting hindered as the sequestration continues as part of our fight against Covid 19.
Chef Curtiss would like to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate your pantry.
Please join Chef Curtiss for a live online cooking class on Thursdays @ 5:30 PM on the Carriage House Facebook Page.
Checkout our past, present and future Facebook Live events below.
The people spoke and the powers that be declared this day, Friday, February 9, National Pizza Pie Day 2018 in United States of America. And we all rejoiced.
In all seriousness I am happy foods get a day of reckoning. The website www.foodimentary.com has a well curated list of national food observance day by month, be sure to check out and see if your favorite food is honored. Foodimentary.com declares that kids in the age group of 3-11 prefer pizza over any other food (I bet that age group could be extended with similar results).
Many cultures have a form of pizza, maybe not called by the name but they are there. So it makes sense that pizza is part of America's melting pot cuisine.
The California Pizza Kitchen was instrumental in bringing pizza into the food fusion world here in America.
We also cannot forget how Wolfgang Puck took a simple street food and made it the food of celebrities and the social elite.
For decades I made Wolfgang Puck's pizza dough at work and home. It wasn't until about five years ago where I began to experiment and play with various levels of hydration and flour types, along with different fermentation times.
Now I am thrilled to teach our Art of Pi class and share my experiences and love for a simple street food.
I think it is fitting for pizza to have its day and I hope people appreciate it for its role on our food culture and the time we share together as we share a slice.
Cheers!
