Week 9: New Ideas

Week 9: New Ideas

March 03, 2021

 

For this week’s recipes, I tried out some new ideas with cuts and types of meat that I normally do not eat. We very seldom eat pork, however, I know a farmer who supplied us with excellent quality, pasture raised pork loin (they also make sausage), so we had to try it. Chilean Sea Bass is a great fish, but is usually expensive so it only appears on the menu as a treat, or when we can get it for a good deal. And hanger steak is not a commonly cooked steak, but there were nice looking grass-fed cuts at the butcher. Every meal is getting extra helpings of powders, as well as a side of different flavored sauerkraut. The end of winter in Maine is a tough time for fresh vegetables, so we have to make do.


Sausage Risotto


Marinated Pork Loin Over Polenta


Chicken Piccata over Carolina Gold Rice


Hanger Steak & Potatoes with Asparagus


Chilean Sea Bass over Savannah Red Rice


Eggs in a Basket

  • 2 lbs pork loin
  • 4 chicken thighs
  • 1 lb Chilean Sea Bass steak, or other white fish
  • 1 lb hot Italian sausage
  • 1 hanger Steak
  • 3 lemons
  • Olive oil
  • 1 onion
  • 4 shallots
  • 2 sprigs thyme
  • 1 bunch asparagus
  • 4 bulbs garlic
  • 6 red potatoes
  • 1 cup fish stock
  • 2 quarts chicken broth
  • 4 eggs
  • 1 pint heavy cream
  • 1 lb butter
  • Parmesan cheese
  • 4 oz capers
  • Dry Marsala
  • 1 loaf sourdough bread

  Shopping List from Dr. Cowan’s Garden
  • Artisan Handmade Fine Yellow Polenta
  • Kale Powder
  • Three Beet Powder
  • Leek Powder
  • Carolina Gold Rice
  • Savannah Red Rice
 

 

 
 


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