I’m done studying! My brain feels like mush but I’m finally finally done… From Sanskrit to anatomy to chakras… I know it all…well most of it anyways. It’s been 10 months of yoga yoga and more yoga and I will graduate (fingers crossed) next Tuesday! I have not however been slacking in the kitchen, in fact I have been going crazy in the kitchen.
I decided to make Evan a VERY special birthday surprise by creating my own restaurant at home (called The Fawn House, hence all the new fawn roaming in our yard) and cooking a 10 course meal! It was so awesome and I’ve never cooked so many awesome things all at once in my life EVER. I invited 3 of our closest friends and got to work on planning the menu a week in advance. I was so incredibly excited it wasn’t even funny! The few days before I mapped out my course of action and started collecting my goods. Last Friday I made it all come to a reality. I based the menu off “The odd parts/bits” of animals and used as much local and farm fresh ingredients as possible. Here’s how it went down!
Each course was paired with a special libation. The food was wonderful and it definitely was a night to remember. I can’t believe I pulled it off… I want give a big thanks to Liz for making the awesome dessert portion! It was amazing!
Well it’s good to be back on the blog-o-sphere!
For some final- VERY exciting news… Yesterday I received an email from the casting director of Chopped encouraging me to apply for the Amateur Special in Austin! I was recommended by the Food Experiments! I’m in the process of applying as we speak! Wish me luck everyone! Stay tuned for more on that.
I missed all of your blogs like crazy so I have a ton of catching up to do! Cheers to you all!
One of my new years resolutions was to be more aware of where ALL of my food comes from. Over the past few years I have really begun to notice little things here and there that are just not quite right with the food that’s out there on grocery shelves. I have always been a label reader and have made conscious decisions about what I purchase but even then I find myself surprised in the results of companies that are clearly being deceitful. For instance the other day I decided I would boil some eggs to have as a snack for last week with lunch… When boiling them, my “brown” (supposedly cage free) eggs starting peeling off this brown paint like film- it was then apparent that these eggs have been bleached and then dyed brown to look more natural… REALLY?!? Is that what the consumer is paying about $1.50-$2.00 extra for? WOW…
There are so many mis-labled food items out there whether it be “Organic” (theres are so many variations of ‘Organic’), “All Vegetarian Diet” (Lot’s of GMO corn counts), “Free-Range” (free to roam in there 5×5 pen with other chickens), “Fat Free” (may as well replace that term with 50+ ingredients, 40 of which you cannot even give a definition for), and my all time favorite “All Natural” this is the biggest crock of shit term ever coined whether it’s on human food or animal food! I recently bought some “All Natural” dog jerky treats that I come to find out were made in China and are killing dogs due to the way the process the chicken… I could go on and on. The best thing you can do is educate yourself and make educated purchases when it comes to you and your families food.
So I have decided the best way to be aware of what I eat is by shopping local as much as possible and staying away from processed food items when at all possible. In Austin we are lucky to have so many great Farmer’s Markets at our dispense selling everything under the sun. I used to do workshare for Johnson’s Backyard Farm last year where I’d work for 5 hours and then get a large share of veggies. I really liked being a part of where the food I eat comes from! So now that I’ve moved to Lago Vista I just went ahead and became a member of the farm so I can pick up my produce on weekends! It’s really good to eat seasonally and locally – it tastes better, you know where your food was grown, and you support your community.
Click here to join the Johnson’s Backyard Farm
I’m going to share a recipe with you that uses nothing but fresh organic food and humanely processed meats. I hope you enjoy!
Cook Time: 1 hr 30 min
- 1/2 lb venison sausage, ground (Thanks Liz and Kyle, I love you and your love for good food).
- 1/2 lb bison, ground
- 2 C. whole wheat bread crumbs ( I made my own bread, served the rest with dinner and took the neighbors a loaf).
- 1 shallot, minced
- 1 TBS. fresh parsley
- 5 large spinach leaves, chiffonade
- 1 green onion, chopped (the whole the green and scallion).
- 1 garlic clove, minced
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 1 farm fresh egg
- 1 TBS butter
As a side note….Fennel would go great in these meatballs as well, I always do sausage and fennel so I wanted to do something different this time.
- Pre-Heat Oven to 350 F.
- Mix everything from above together minus the butter. Form into 10-12 balls.
- Heat large skillet with butter on medium high, cook for 2 min on each side, browning the balls on most sides. 5-8 min
- Transfer to oven for 10-15 min or until cooked through.
Roasted Beet Salad with Poppy Yuzu Agave Dressing Ingredients:
- 3 Large beets with leaves on top, cleaned and peeled and chopped into medium bite sized pieces.
- Beet leaves, washed and vein trimmed out. (Don’t throw these out, these are so good, they taste like a denser, sweeter spinach!)
- 1 Large shallot, sliced.
- 4 Garlic cloves, leave whole
- 2 TBS Yuzu juice (this is one of my newest cooking “MUST HAVES”).
- 1 TBS clementine juice
- 1 TBS lemon juice
- 1 TBS agave nectar
- 1 TBS shallot, minced
- 2 TBS apple cider vinegar
- 1/8 tsp. cayenne pepper
- 1/8 tsp. pepper
- 1/8 tsp. salt
- 1 tsp poppy seeds
- 2 TBS. Olive oil
- Mix all of the above and chill while beets cook.
- Preheat Oven to 375 F.
- Place beets, shallots, and garlic into a glass baking dish. Drizzle lightly with olive oil, salt, and pepper. Just until coated evenly. Bake for 40-50 min or until soft and starting to turn golden.
- Cool for 30 min or so.
- Place beets on greens and toss with dressing.
Serve with warm bread and butter.
Coming soon: My BEST pizza to date: Brussel Spout, Bacon, and Shallot Pizza with homemade dough!