Thursday, April 8, 2010

Snowville Creamery - Washington Post Article

(**Photos are from the Washington Post article.)

Snowville Creamery, a local success story, is expanding into the Washington DC market through Whole Foods. Washington Post ran a really great story on the local creamery.

Great milk. Great story. Check out their website to find out where you can get their milk.

Warren and Victoria Taylor began the crusade two years ago to bring fresh, minimally processed milk to local markets. The milk is minimally processed so that it retains more nutritional value that most other milk. Snowville Creamery’s milk is not homogenized resulting in a rich, luscious milk where the cream floats to the top. Besides the more complex flavor, milk that comes from cows that are grass fed is higher in fatty amino acids called linoleic acid. Studies have shown that linoleic acid may protect against cancer. Additionally, Snowville Creamery only uses milk that does not contain artificial bovine growth hormones (rBST).

Consumers have completely embraced this company. When tasting Snowville's milk many people are taken back by how surprisingly good it tastes. Snowville's motto, 'Milk the way it used to be.', is exactly how their customers are saying it tastes. Warren can even tell stories of the milk bringing tears to the eyes of his customers that feel a little nostalgia over how good the milk is and how it reminds them of thier childhood.

Great work Warren and Victoria!

Wednesday, April 7, 2010

Smoked Salmon with Chili Powder & Brown Sugar

Smoked Salmon can evoke strong emotions of pleasure in me. I simply love it. We eat it often in our house - for breakfast, lunch, or dinner. Regardless of what type of smoked salmon, cold smoked and brined or heat smoked, the salmon can be refreshing and comforting all at the same time.

While I had the smoker out this weekend to cook the corned beef we had for dinner, I also threw on a salmon fillet to enjoy through the week. If I'm going to go to the effort of smoking I will almost always try to smoke salmon to enjoy another day.

Smoked salmon is so versatile. It can be eaten hot or cold, a million different ways. Today, I'm enjoying it served cold with a simple salad.

1 1 1/4 pound fillet of salmon
1 tbsp brown sugar
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper

Rub the seasonings into the salmon.
Place on a smoker that is maintained between 300-350 degrees. Smoke for 1 to 1 1/2 hours depending on the thickness of your fillet. (The thicker the fillet, the longer it should cook.)

Idea: This smoked salmon is great in a frittata.

Tuesday, April 6, 2010

Smoked Corned Beef

There isn't anything too complicated with this roast but I wanted to share it with you anyways because it was that good. Sunday, I enjoyed the warm weather by smoking this beautiful corned beef roast.

I say it wasn't complicated and I mean it. I seasoned the roast by usng the packet of spices that comes with most corned beef roasts. The special part was the smoking. When the weather is breezy and balmy I love to get outside, get the smoker out, and smoke some luscious meats. I got my charcoal going at about noon and smoked the roast until about 5 o'clock. Pretty much all that is required of you is to make sure you keep a batch of charcoal going so the smoker temperature doesn't go below 300 degrees. Not much labor required at all.

I got a lot done while this roast was getting it's bath of smoke. Gardens are weeded, plants are planted, and puppy is played with. All and all a good way to spend the day.

Sunday, April 4, 2010

Grilled Potatoes with Rosemary & Olive Oil

I've grilled potatoes a lot. But I've never done them directly on the grill. Works great and pretty damn good to boot!

6 red skin potatoes
1/2 cup chopped rosemary
1 tbsp kosher salt
1 tsp freshly ground black pepper
1/4 cup olive oil

Microwave the potatoes for about 5-6 minutes. Don't forget to prick each potato with a fork so they don't explode. Allow to cool slightly.

Slice the potatoes into 1/4 inch thick slices. Drizzle with the olive oil, salt, pepper, and rosemary.

Get your grill hot. Gently place the slices on the grill and grill on each side for about 3 minutes.

Pull that ketchup bottle out of the fridge. Squirt some on a plate and start dipping. ;)

Saturday, April 3, 2010

The Perfect Lunch - Afghan Snowshoe Nan with Creme Fraiche, Capers and Gravlax Salmon

I am so lucky. Our farmer's market is amazing. We have a local pizza joint that makes all kinds of flatbread to sell at the market. My all time favorite is Afghan Snowshoe Nan. It is heavily dosed with a sprinkling of nigella seeds and has horseradish in the dough. If you ever have the opportunity to try it - DO! It has a wonderful complex flavor and texture.

This is what I threw together for lunch before I went out to garden. Refreshing and satisfying.

(I made this for my lunch so it was a 1 serving dish.)

2 ounces of gravlax salmon
1 tbsp creme fraiche
1 tbsp capers
2 pieces of afghan snowshoe nan

Spread the creme fraiche on the nan. Top with the salmon and capers.

***I think I know what I'm having for breakfast tomorrow. I love this nan!

Friday, April 2, 2010

Italian Pinwheels

The Hub has been working like CRAZZZ-EEE! As a doting wife, I failed miserably last Saturday. When he got home after a full day (on a SATURDAY!!!) he was hungry and I had nothing for him. I felt so inadequate so on Sunday I had these yummy pinwheels ready for him when he got home from a another full day.

The pinwheels taste great but were a bit messy.

1 sheet puff pastry - thawed
2 links of italian sausage - diced
2/3 cup of tomato sauce
2/3 cup of provolone
flour for dusting

Preheat oven to 400 degrees.

Dust your counter top and unfold your puff pastry sheet. Roll it out making sure the crease marks don't separate the sections. Spread the tomato sauce leaving on of the edges lengthwse without sauce. Sprinkle the sausage dices evenly over the area of the pastry with sauce. Do the same with the cheese. Starting on the side of the puff pastry that has the sauce spread up all the way to the edge begin to roll the ingredient covered pastry up into a log. Slice the log into 3/4 inch slices. Cover a quarter sheet pan with tin foil. Place each slice down on the sheet pan and bake for about 7-10 minutes depending on your oven.