For those of us at home flattening the curve of Covid-19 and cooking all meals, here’s our latest edition of Applestone in the Kitchen. Today we’re using a small amount of whatever sausage you have on hand to make a gravy. We’re serving it with biscuits made from scratch. If you want a little heartier meal, add some poached eggs. If you have any questions about cooking meat or want to know what ingredients you can substitute in any recipe, reach out and we will answer!
For those of us non-essential workers doing the critical work of staying at home to flatten the curve of Covid-19, we’re launching a new recipe series: Applestone in the Kitchen. First up, here’s how to make cheeseburger helper from scratch with pantry staples you likely have on hand. If you have a recipe you’d like us to explain, any questions about cooking meat, or ingredient substitution quandaries, reach out. Stay safe!
As we wrote in our book, The Butcher’s Guide to Well-Raised Meat, “Only in modern times do we expect to eat meat three times a day and consider a 20-ounce steak to be an individual portion.” Here are some ideas on how to stretch a steak or a chop. Essentially you want to treat meat as a condiment.
If you need cooking advice right now, especially about meat, we’re here for you! We’ve set up a form on our website or ask us on Instagram. A lot of people are currently being challenged to cook with whatever they have on hand in their fridges and cabinets. We’re all trying to stretch what we’ve got — getting creative to make meals we’d usually make to feed two now feed four or more. Some of us are even trying to learn to cook unusual cuts and new recipes. How can we help you cook?
Incredible Covid-19 related food accessibility and crisis support initiatives are popping up in New York City, where some Applestone community members live, as well as all over the nation. Know of a worthwhile effort we should share? Get in touch.
Hudson Valley herbalist Anja Schwartz Rothe talks to us about tapping maple trees, cooking mushrooms, and her local business, Fat of the Land Apothecary.
Josh Applestone answers your early spring questions about corned beef and corning in general, shares how to brine, and allays your braising fears.
A sign of a solid home cook is a great roast recipe. And this is pork loin roast is one to have up your sleeve. It’s pretty easy yet tastes complex. Make it over and over again.