Considering it's the week before Christmas, and I've had geese to butcher and a new CSA year to gear up for, this has been a tricky week to keep up with totally local. There were some definite short-cuts along the way, though most of our stuff still falls into 0-50 mile.Honestly, I'd say the busy holiday season is the biggest challenge with these meals. More so than the dark days. (Welcome back sun!)
This was one of my 30 mile meals, minus the potatoes, though even they were roasted in homecooked goose fat. Ohhhh, divine!
The pecans were from my friend Madeline, so they count as local under my local-if-visiting-anyway clause, which were combined with sauteed mixed greens from our garden and bleu cheese from our local creamery.
Homemade drop biscuits...say no more.
The beef: oh, the beef! This was a chuck roast from Legacy Manor, about 15 miles up the road. I rubbed it with salt and pepper, and browned it together with some yellow onions, garlic slivers, and 2 tbsps of butter. I then deglazed the pan with 1 cup of undrinkable red wine and 2 cups of homemade beef broth slow-cooked with soup bones from the same cow. I braised all at 325° for 3 hours and reduced the liquid for the gravy while the beef set.
Oh...my...god!
This meal was amazing. Not just amazing, but suck your lips amazing. C'mon, admit it. When you've had something so savory and tasty, don't you find yourself licking, sucking, and smacking your lips for at least five minutes afterwards?
I do.
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