Smith Meadows

Nancy’s Kitchen

A warm kitchen, fresh sunlight streaming through the window:
I flip through the pages of a well-worn recipe book feeling the creative energy that I get when I am about to cook or bake something for the evening.

My Italian mother taught me the art of cooking and creating new dishes. I love to share my passion with my friends and family and now I am sharing it with you.

I welcome you to submit to me your own favorite family recipes to share.

Smith Meadows Baked Sausage and Potatoes

INGREDIENTS:

2 packages of Smith Meadows Rosemary Pork Sausage
4 Small Sweet Potatoes cut into bite size wedges
4 Small White Potatoes cut into bite size wedges
1 large onion cut into bite size pieces
¼ cup rosemary
2 tsp coriander
2 cups white wine
1 fennel bulb cut into bite size pieces

PREPARATION:

Parboil the sausages for 4 minutes and remove the skins. Cut into quarters and set aside. In a large dutch oven, heat 3 tbsp olive oil. Add the onions and cook on high heat until translucent. Add sausage and rosemary and coriander. Cook until the sausage gets a little brown. Add the white wine and the potatoes. Cover with the lid and bake at 350 degrees for ½ hour or until the potatoes are done.

Italian Beef Stew

INGREDIENTS:

2lbs Smith Meadows Beef stew cubes
2 tbsp olive oil 2 tbsp ghee (clarified butter)
1 cup carrots
2 small (1 large) onion
2 cloves garlic
2-4 stalks celery
1 cup dries mushrooms added to
3 cups boiling water
3 cups tomatoes crushed by hand/ no juice
3 cloves
2 cups red wine

PREPARATION:

Remove cubes from package and dry thoroughly. Cut into bite size pieces if the cubes are larger than 1.5 inches cubed. Trim any extra fat. Add boiling water to mushrooms. Soak 5 minutes. Drain mushrooms and reserve broth. Heat oil & ghee, and quickly brown beef cubes in batches (1/2 lb at a time). Set aside batches of cubes into a strainer that is placed over a bowl. Retain beef juice for later. Coarsely chop onion, celery, garlic, carrots, and mushrooms in a large food-processor. Cook on high heat for 2 minutes. Add meat 2 minutes. Add wine and beef juices. Cook 2 more minutes or until the wine has reduced by 1/2. Add mushroom broth and extra water if needed to cover the ingredients with 1.5 inches of liquid. Add salt to taste. Cook in a pressure cooker for 30 minutes, in a dutch oven on low heat on the stove for 2 hours, or in a crock-pot for 4-6 hours. Serve with polenta or Arborio rice.

Smith Meadows Fresh Kielbasa Cassoulet

INGREDIENTS:

1 pint of Smith Meadows Tomato Carrot Cream
2 cups beef or chicken broth
2 tbsp olive oil
2 tbsp ghee (clarified butter)
¼ large onion
2 celery stalks
2 cloves garlic (sliced across the base into several pieces)
2 cups white wine
3 bay leaves
2 packs of Smith Meadows Fresh Kielbasa (parboiled and cut into bite size pieces
¾ cup black beans
¾ cup white beans
1 cup bulgar wheat
2 cups water

PREPARATION:

QUICK SOAK beans in pressure cooker, or soak overnight in water. Remove soaked beans and rinse well. Quickly and coarsely chop onion & celery with the pulse button on your food processor. Heat oil & ghee in pressure cooker. Add the celery, onion and garlic. Cook until onions are translucent. Add sauce, wine, bay leaves, and par boiled sausage. Bring your pressure cooker up to boil, seal pressure cooker, and begin to heat water for bulgar. Cook cassoulet under pressure for 10 minutes. Soak bulgar in water brought to a boil, but turned off, for thirty minutes. Serve cassoulet over the prepared bulgar wheat.

Phil’s Chile Braised Brisket

INGREDIENTS:

20 oz bottle chile sauce (tomato based)
5 cloves garlic
2 Anaheim chiles
1 medium white onion
1 cup + 20 oz beef stock
1 2-3lb Smith Meadows Brisket
1 pint of Smith Meadows Tomato Carrot Cream

PREPARATION:

Roast chiles. Chop chiles with onion. Pour sauce, onions, & chiles into a slow cooker/crock pot. Rinse chili bottle with 20 oz beef stock. Add this plus the 1 cup of beef stock to the crock pot. Add brisket and cook on low heat for 9-11 hours. Flip brisket every 2-3 hours.

Smith Meadows Roasted Leg of Lamb

INGREDIENTS:

1 Smith Meadows leg of lamb, about 5 pounds
juice of 1 lemon, about 2 tablespoons
1 to 2 cloves garlic, cut in several slivers
1 clove garlic, minced
1 1/2 to 2 teaspoons dried crumbled rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

PREPARATION:

Rinse lamb with cold water; pat dry with a clean cloth or paper towels. With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic. Rub lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb. Place leg, fat side up, on rack in roasting pan. Insert thermometer in the thickest part of the meat, not touching fat or bone. Roast on high at 480 degrees for 5minutes then reduce oven temperature and roast at 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 145° to 165°, depending on how well you like it done. Serves 4 to 6.

Please feel welcome to submit a family recipe or one of your own original creations and let me know if you would like for it to be added to the recipe page and if we can use your name and location. info@smithfieldfarm.com