Niche Tasting Menu
Feb 22, 2008 chefs, offal watch, restaurants, reviews
 Neither snow, nor rain, nor heat, nor gloom of night stays these courageous couriers from the swift completion of their appointed rounds.
Of course in the case of Ellie and I we’ll call it sleet; and in place of couriers we’ll call ourselves diners; and instead of appointed rounds there was the fact that after we both got sent home from work early because the weather was bad, I realized we could walk into any restaurant we wanted in St. Louis and have our pick of seats. And so we went to Niche to have the new tasting menu because hey–Mathew put the kulfi on the menu, and in the back of my mind I believe he did it for me (even if he didn’t really). |
Tags: bonito flakes, Cauliflower, celeriac, Gerard Craft, Kulfi, lardo, lobster, Mathew Rice, Niche, Pigs Head, tapioca, Veruca, wine
Benne’s Best Meat
Feb 11, 2008 groceries, sustainable agriculture
I’ve mentioned this farm before, but I thawed out a sirloin tip roast I’ve had in my freezer over the past couple days, and I just wanted to comment about them again because the meat is a bit cheaper than many of the other spots people are buying “happy meat” from locally
The cost reduction is partly because the Benne’s family does grain-finish their beef as the Benne family themselves prefer the taste, but their animals are pastured.
They sell at the St. Charles Lions Club Farmers’ Market every other week during the growing season, and you can buy from their farm during limited hours Monday-Saturday year round.
It’s really interesting when you visit their farm because you are literally driving down Highway 94 in St. Charles before making a turn onto what is basically a sub-division entrance. You then drive off that road onto a dirt road, cruise past their lake surrounded by wading cows, and up to their home where the chickens scramble out of the way as you park your car..
When you stand outside their door, with all its billboards you can literally see highway 94 less than a mile away and to me it’s a bit surreal to know that right in the middle of St. Charles their is a farm tucked away holding onto what all that land once was.
Here’s a brief cost breakdown for a Sirloin Tip Roast for comparison:
| Benne’s (grain finished | $4.99lb |
| Hinkebein Hills Farm (grain finished) |
$4.50lb (website price) |
| American Grass Fed Beef | $6.66 + Shipping |
And of course here’s the finished roast…
Benne’s Best Sirloin Tip Roast, Berger Bluff Farms Celeriac, Carrots, Yukon Gold Potatoes, Vegetable Gravy
Tags: American Grass Fed Beef, Benne's Best Meat, carrots, celeriac, grain finshed beef, Hinkebein Hills Farm, pot roast, sirloin tip roast, yukon gold potatoes
Dinner Triumphant!
Oct 27, 2007 farmers' markets, general food
I suppose because of my years cooking, I have a tendency to aim high when cooking dinner at home. While that in and of itself isn’t a problem, what is a problem, is that I’m rusty. Rustiness, coupled with my being particularly critical, means that I’m more than a little unenthused with most of the food I make.
Take last Friday for instance. On call at work and having to respond within fifteen minutes, I was forced to stay around the house for most of the weekend. Having known this well in advance I decided to do it up big for dinner after spotting some celeriac earlier that week at the Berger Bluff Farms tent at the Maplewood Farmers’ Market. I also still had the beautiful carrots I’d picked up in Kansas City at the Farmers Community Market at Brookside and not wanting them to go to waste, I knew they would make perfect sides to what Ellie and I had been craving all week: pot roast.
So as previously mentioned, at lunch last Friday I headed off for Whole Foods to pick up an American Grass Fed roast. But alas, it was one of the cuts that were no longer available. I instead picked up a larger rib eye for us to share.
That proved to be my downfall as I overcooked the beef a little in my frenzy to finish passing the celeriac puree through a sieve and get everything onto the plate hot. I was clearly trying to do too much at once, and I was doubly irritated because it had been such a fine cut of meat.
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| American Grass Fed Beef Rib-Eye, Berger Bluff Farms Celeriac and Bellews Creek Farm potato puree, Kansas City Center for Urban Agriculture carrots, Claverach Farms chioggia beet greens, Our Garden butter |
But thankfully, while my story does technically end there, it began with one of my greatest home-kitchen culinary triumphs — my appetizer.You see, my other reason for going to Whole Foods was because I’d thought they were going to have the Bell’s Best Brown Ale. They however did not, and knowing The Wine & Cheese Place did, I knew I’d be making the quick trip around the corner to yield that delicious brew. It was then that I also remembered that they now have salumi from Mario Batali’s father’s shop in Seattle, and that I could finally buy some of that as well.When I did work in kitchens, I was always what I referred to as a “flavor wheel cook.” While there are some chefs that truly can think outside the box and create flavors that are new and challenging, I didn’t possess that sort of raw talent. Just as I make up for my lack of natural athletic ability in my running now with sheer mileage, I made up for my lack of talent in the kitchen by literally reading the hundreds of cookbooks I have. When you do this, you start to see patterns. There are foods that clearly go together, and a spin of the flavor wheel of pork for instance, will yield things like rosemary, sage, thyme, cranberries, apples, honey, mustard, onions, juniper berries, and walnuts.
With that knowledge in hand, while you won’t be breaking new ground, it is possible to make phenomenally good food rooted in solid techniques and classic flavor combinations.
So before leaving Whole Foods I grabbed a 12 month aged manchego because the flavor wheel of most any cheese includes cured meats. Because of the strong flavors Salumi’s salumi has, I gave the next spin to the cheese. Manchego, a Spanish cheese, would go with things like sausage, garlic, mustard, sherry vinegar, onions, thyme and olives. It was at this point that the hand of brilliance reached out and touched me.
Manchego is a sheep’s milk cheese with a similar texture and fat content to Pecorino — I could make the budino substituting manchego for the pecorino. With an additional helping of good fortune, The Wine & Cheese place had Salumi’s mole salami. With a nice touch of heat, a dash of cinnamon, and the richness from the added chocolate, it would go perfect with my plan.
Not to pat myself on the back, but it really did turn out beautifully, and we devoured every bit. The richness of the budino cut beautifully through the heat of the salami and the slight addition of some fresh lemon juice in my vinaigrette gave the whole thing a zippy freshness that really worked, and for a change, I was completely pleased with something I’d made.
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| 12 month Aged manchego budino, Claverach Farms mesclun, Salumi mole salumi, Bellews Creek Red Onion, with a sherry vinaigrette |
Tags: American Grass Fed Beef, beet greens, Bellews Creek Farm, budino, celeriac, chioggia, Claverach Farms, salumi, urban agriculture, Whole Foods
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