This slideshow is a series of photos taken last year at the Vermont home of Deborah Krasner, a good friend an author of Good Meat. After a few months of living in mobile pens in Deborah's yard, her chickens and Guinea fowl were slaughtered by us and placed them in a deep freezer to keep her pantry stocked with a years' supply of home-grown poultry.
'Good Meat' on Serious Eats
This recipe for Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley is a hearty, meal-worthy take on the Italian classic eggs in purgatory. A simple tomato sauce is enlivened with Greek oregano and acts as the poaching liquid for farm fresh, pastured eggs. While the eggs gently poach in the sauce, couscous is steamed and croutons are fried. The eggs and sauce are ladled onto the fluffy couscous, topped with crunchy croutons, and finished with parsley and shredded Parmigiano. This is one of those preparations that lets the delicacy of fresh eggs really come through.
Lately I've been going through a ham-obsessed stage. Symptoms include: not being able to get enough Black Forest, prosciutto, and country ham amongst other cured pork preparations. And within minutes of getting my hands on a copy of Deborah Krasner's Good Meat, I immediately decided that this Boston Butt Cooked Like Ham was a must-try recipe.
This recipe for Beef Jerky wasn't exactly what I had in mind when I did my shopping for the week, but seeing the thin slices of grass-fed top round laid out behind glass I knew that it was meant to be. The recipe is adapted from Homesick Texan, a blog that celebrates the foods of Texas in New York. The meat is partially frozen for ease of slicing and then marinated in a mix of Worcestershire, garlic, and chiles overnight for maximum jerky flavor. The strips are then laid out on a baking sheet and dried in the oven for a few hours to reach that perfect chewy-snappy texture.
For our first recipe of the week from Deborah Krasner's Good Meat I thought it would be best to choose this Top Sirloin with Baby Spinach and Home Fries, a simple preparation to best showcase the difference between grass-fed and more conventional grain-fed beef. I figured that the minimalist combination of seared steak seasoned with only salt and pepper, over a bed of raw spinach with a few crisp rounds of potato would let the meaty flavors of the grass-fed beef really shine.
For those of you who are ready to take the plunge into the infinitely more delicious and guilt-free world of sustainably raised meat Deborah Krasner has written a guide to understanding, sourcing, and cooking what she refers to as Good Meat. Good Meat is a guide to responsible meat eating on all levels, from pasture to table. And since cooking and eating 'good meat' differs greatly from industrial meat, Krasner is ready with tips and wonderful recipes to help you enjoy your sustainably sourced proteins.