Below you'll find a list of all posts that have been tagged as “Beef”
It must be a special occasion if prime rib – also known as a standing rib roast – is on the menu. The look alone of this coveted cut of meat is impressive, the sheer size indicating that company must be coming and the host is aiming to impress. This is not always the easiest cut of meat to obtain …
I suppose one could wonder what panzanella salad and sirloin steak have to do with one another. Alone they are delectable and addictive but together? Well they are one of the most beautiful unions in the culinary universe. In the interest of not protesting too much, just take the time to imagine a cast-iron seared sirloin steak, the fat rendered, …
What’s not to love about food in mini-form? Variety abounds when you can indulge in not one but two or more of a shrunken version of the classic burger. Z and I had a delicious time tasting different toppings and accompaniments, a few of which I highlight in this month’s Foxhollow Farm recipe. A blend of Foxhollow’s ground beef and ground …
Given my love for pasta, I felt a personal obligation to have a recipe for spaghetti with meatballs in my repertoire. I never have a shortage of Foxhollow Farm ground beef, chuck or sirloin in my freezer and it takes almost no time at all to blend this grass-fed goodness with a sweet and savory aromatic mix of carrots, shallots, …
There is no surer sign of spring than when ramps begin to blossom from the dormant forest floor. This wild edible is a fleeting but vibrant welcome to the season, the first indication that fresh fruits and vegetables are indeed in the not-too-distant future. You’ve probably noticed them by now – they are sweeping through the local restaurant scene …
It’s difficult to find a more perfect pair than steak and bleu cheese. It is by far one of my favorite food love stories. Foxhollow Farm’s beef top sirloin offers up the ideal platform for a variety of dishes and this month I chose to showcase it in the form of an artisanal and rustic sandwich, a rich and creamy bleu …
This dish hails from Foxhollow Farm’s very own Maggie Keith. It is one of those fantastically flexible recipes which translates more as a concept rather than a strict, by the book process. The main ingredient is slow, slow cooking. And, of course, one of Foxhollow’s beautiful, grass-fed, sirloin tip roasts. I tucked my roast into the oven just before tucking …
You will be hard-pressed to find a better winter’s meal than Shepherd’s Pie. Traditionally made with ground lamb, Foxhollow’s grassfed goodness anchors this dish, giving us a twist on the original and a new and creative use for the number one requested item at Foxhollow Farm. The ideal supper for any Anglophile, this English pie is chock-full of onions, …
My third installment of the Foxhollow Farm monthly recipe series brings us my very favorite steak: the ribeye! Beautifully marbled, this particular cut of meat sits on the upper section of the cow’s ribs, protected from over use and allowed to remain healthfully fat. The next time you are at the Foxhollow Farm Store, take a close look at the …
Over the past year and a half my dear friend Maggie has welcomed me into her world at Foxhollow Farm. And what a glorious, biodynamic, grass-fed, farm-fresh world it is indeed. Located in Crestwood, Foxhollow is nestled in the Kentucky countryside, a peaceful and productive source for some of the very best food this region has to offer. I …
