Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
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Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp. Keep warm until ready to serve. Have bowls of all other ingredients and allow everyone to build their own tostada….
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.