Comments on: Diners praise pastured bird

By: ed bruske

ed bruske — Tue, 01 Jan 2008 15:25:28 +0000

Glad this turned out well

By: Janet Majure

Janet Majure — Fri, 28 Dec 2007 23:03:16 +0000

Wow, Joanne. That sounds great! Think you could mail me some? ;-)

By: Joanne

Joanne — Fri, 28 Dec 2007 18:42:47 +0000

I haven’t cooked a turkey…and well, it was just a quiet winter time for us, but I have been working on my stew/tagines lately. We got this grass fed beef, locally raised, and I take the roasts, cut up or whole, throw it into a cast-iron dutch oven with: potatoes, sweet potatoes, onions, garlic, chutney or jam (peach jam, or plum port, or plum chutney) some chicken broth or water, some dried apricots or prunes, and seasoning. Yesterday’s used Ras-El-Hanout and Aleppo Pepper, along with some salt. I pop it in the oven at 300 or so. For 2-3 hours. This is some seriously warming stuff over couscous…and it’s a “one dish” meal…for guests or on your own. It’s also good with beans in it, and the leftovers are great…flavorful, rich and filling. Another winter time treat.

By: Pastured turkey has clear turkey flavor

Pastured turkey has clear turkey flavor — Thu, 27 Dec 2007 23:59:48 +0000

[...] some herbs), I am prepared to talk a little more in depth about the taste and texture of the pastured turkey we had for [...]