The weather outside is... confusing.
Though we can't decide if its time for flip flops and Jorts or snowsuits and pom-pom hats- it is still February and winter means Comfort Food. This week's meat from Tad is ready to step into any stew recipe you have and we have shared a few of our favorites -as well as included hints from Mom about how to get it done best.
Claire at Curio Spice Co suggested her Da Lat spice rub to pair with the beef (ingredients pictured above). Claire specializes in sustainably and ethically sourced spices from around the world. She makes thoughtful spice mixes that are inspired by her travels and is always willing to offer recipe and cooking advice. On the Da Lat she says:
"This earthy rub is named after the city in central Vietnam called Da Lat. A popular honeymoon destination, this city and its surroundings are famous for coffee, cassia and cocoa production due to the unique climate. Made with Vietnamese Lam Dong cocoa nibs that impart a spicy flavor, this rub has a touch of coffee and star anise that make it beautiful for rubbing on pork or beef, adding to noodle dishes (like pho) or even sprinkling over cut melon or ice cream."
Posted on February 23, 2018
Erin Baumgartner
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We love working with Avery, the Manager and Co-Owner, from Nella Pasta at their outpost at the Boston Public Market. Their pasta is delicious, inventive and downright awesome (they sell out of their rainbow pasta every year at Pride. Love that.) They are committed to making products with the best possible ingredients always keeping an eye on whats best for the Planet. Love that too.
From Nella, on Nella:
"Our name in Italian means “in the” because what goes inside the pasta is the trademark of our products.
So what exactly is in our pasta? A unique, handcrafted mixture of produce, artisanal cheese, our signature wheat blend, and a profound respect for the freshness you find in Italy. We choose vegetables picked locally and in season whenever possible; roast, sauté or steam them for the best flavor, and complement them with creative and unexpected ingredients like specialty cheeses, fresh herbs, nuts and dried fruits. Then there’s our secret ingredient, a sustainable food movement, which is blended into each pillowy bite."
When we asked Avery why he hearts pasta so hard he said:
"Whether it's introducing new foods to people, or taking your favorite foods to the next level- pasta is the perfect vessel. The kitchen is a playground...Have fun!"
Amen.
Posted on February 10, 2018
Erin Baumgartner
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People have been saying that Tom Brady is the G.O.A.T (Greatest of All Time). We don't know about that but we do know that the goats are Clark's Farm in Carlisle, MA are outrageously cute. Clark's is a certified organic farm that specializes in produce and berries and raises a variety of animals; including two farm dogs who have the combined energy of a Category 5 Hurricane. Andrew, the farmer at Clark's gave us a tour a few weeks back and offered to plant and harvest some micro greens for the shares. After tasting a few we landed on the pea shoots you see in this week's share. They are a delicate and tender green but they pack a bright punch of flavor. And the goats (and G.O.A.Ts) love 'em! (Well.. we assume TB12 would eat them because they're not made of dairy, sugar, happiness, nightshades or any other the 3,000 things Brady won't touch.)
Whether you are prepping for the Big Game or just settling into a Big Lazy Sunday of cooking, we are really excited to have a few new things to share this week.
Posted on February 02, 2018
Erin Baumgartner
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This week we have Pork Belly on the table. Tad from Feather Brook Farm (he's basically a superhero in overalls) was positively giddy to send it to us. Pork Belly is a boneless cut of meat from the underside of the pig. It's also the genesis of bacon - the second greatest thing under the sun... next to pork belly. This meat is incredibly tasty and is the darling of many cuisines from Columbia to Korea.
To figure out what to do with this gem, we asked our friend and long-time Family Dinner member Christine Liu for a few recipes. Christine is the Executive Editor for Web at America's Test Kitchen and knows a thing or two about whipping up delicious dishes. She also is wickedly funny, a competitive Olympic Weight Lifter, and has an enviable sock collection. Oh, and she plays the violin. Our members are so cool.
From Christine:
"I don't really have much to say about pork belly except it's delicious and fat is FLAVOR. And why pay like $9 for 2 pork belly sliders in some resto when you can do it yourself?"
We agree. Recipes ideas from her and the great folks at ATK below.
Posted on January 20, 2018
Erin Baumgartner
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Wasting Food is the worst. To avoid it, Tim will eat things well past their sell-by date and deep into the time where your produce starts to looks like its been mummified. But sometimes there is just no way around it-you find yourself sadly throwing food in the trash. Wipe away those tears of sadness, friends. There is another way.
Bootstrap compost is here to save the day. Their service will deliver you a lovely 5 gallon bucket into which you can throw your fruits, veggies, bread, teabags, hopes and dreams and egg shells. They will come and pick up your full compost bucket and replace it with a new one either weekly or bi-weekly. Your goods are composted and every four months they deliver you 5 pounds of soil so you can start the circle all over again in your garden. They have composted over 2.1 MILLION POUNDS OF FOOD that would have otherwise ended up in a landfill. We love these guys!
If you're keen to give it a go, Bootstrap will give Family Dinner Customers 2 free weeks of pickups when you enter "Family Dinner" in the Heard About section of their new online form.
Let's save the world one rotten banana at a time.
Posted on January 13, 2018
Erin Baumgartner
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Hey friends!
Family Dinner is getting a face lift from our wonderfully talented, hilarious friend Amanda-who is also a Family Dinner subscriber. She's been noodling around on a few ideas and will be settling in on a new logo in the coming weeks. It feels somehow fitting that our logo should be a giant cleaver. Stay tuned!
Its how damn cold out?
We know that the bitter weather has us all feeling down and seriously considering changing zip codes to something slightly less arctic. We're all dreaming of places where the words "Bomb Cyclone" don't exist and digging your Honda Fit out of a polar ice cap for two hours seems like a distant nightmare. But here we are.
Food to the rescue. With this week's share we went back to our friends at Mi Tierra Tortillas begging them for their delicious, organic taco shells that would transport us to a warm and distant land. At least for the duration of dinner.
In our house, everything can become a taco. Or go into a pizza, frittata or fried rice. We are all for culinary traditions and preciousness- but when it comes to those Four Food Groups- anything goes. We will have you off to a wonderful start with the tortillas, Beef from Tad at Featherbrook farm and cheese from Luke. What ever you add from the fridge of pantry that tickles your fancy and allows you to think you're somewhere toastier for a few hours- is your call to make.
We only wish we could have brought you drinks with little umbrellas in 'em for the sake of authenticity.
Posted on January 06, 2018
Erin Baumgartner
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