Instructions for all the seasoning mixes, below: Start with a few Summit Creek steaks! Mince everything finely. Mix well with liquid ingredients (if used). Spoon mixture over steaks. Rub/pat onto both sides of the steak with your hands. Allow to marinate for an hour. Don’t worry about quantities: use more of what you like, less of what you don’t! For the wet seasoning mixes, aim for a mixture with the consistency of...
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This flaky double-crust meat pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. It first appeared in Saveur magazine’s October 2013 issue with the article “Where the Farm Meets the Sea.” SERVES 10–12 FOR THE CRUST: 5 cups flour, plus more for dusting 1 tbsp. kosher salt 1½ tsp. dry mustard 1 tsp. grated lemon zest 1½ cups unsalted butter, cubed and chilled,...
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The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor. In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously...
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A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth. INGREDIENTS 2 Tbsp. extra-virgin olive oil 2 medium onions, finely chopped (about 1 1/2 cups) 2 celery stalks, finely chopped (about 1 cup) 2 carrots, peeled, finely chopped (about 3/4 cup) 2 cloves garlic, chopped 6 oz. Summit Creek ground beef 6 oz. ground pork 3 oz. thinly sliced pancetta, finely chopped 1/2 cup Sumner...
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We have had three calves born so far this spring, and will be breeding the next group of cows at the end of March so that they will calve in January next year. Spring on the ranch is filled with new...
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The new spring lambs on our ranch love to race!
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