Friday, January 6, 2012

The Last Supper

Posted by Annakate / 1 comment » / Nashville Restaurant/Purveyor, Ponderings

On my way home from work on the Friday before New Year’s Day, I was feeling crummy. I wanted to do something to perk up. It was Friday night after all, and the eve of a three day holiday weekend. So I decided to stop into my neighborhood butcher and cheese monger to pick up something fun for dinner: Porter Road Butcher and The Bloomy Rind which are housed in the same building off Galatin Road in East Nashville.

How many neighborhoods the size of this one can boast awesome artisan food purveyors such as these? I feel like one lucky gal. Read my post on that very topic here.

I also thought it’d be fun to indulge in a big ol’ piece of meat since as is our tradition for the second year running, come January 1, we cut out meat for one full month. So, Porter Road Butcher, with its array of locally- and sustainably-raised meat options hooked me up with this beautiful, well-marbled, bone-in, inch-and-a-half thick, 24-ounce ribeye. Oh man. Definitely the most intense meat purchase of my life.

At $19 a pound this cowboy steak was not cheap, but it was a good piece of meat and I felt worth it. I knew where it came from, it was a special occasion, and it was going to taste great lightly sprinkled with salt and pan-seared to medium rare perfection. I purchased it intentionally, thoughtfully and aware that it was an indulgence. I split it with my fiance and we savored every morsel.

In 2012, I want to eat less but better meat. I will try to purchase or enjoy it from PRB, the farmer’s market, a CSA, a locally-focused restaurant or even a hunter (my parent’s got some kick ass deer baloney from a friend who shot the deer himself and processed all the meat for family and friends), as much as I can. That probably won’t be the case 100% of the time, but hey – it’ll be a step in the right direction for me nutritionally, environmentally and ethically.

As far as the Bloomy Rind goes, I purchased some goat cheese that had a layer of ash around it. The center was so soft it was nearly liquid. I shared it with no one. Kathleen Cotter rules.

 

 

 

 

 

 

 

I like taking a month each year not so much with the focus of avoiding meat, but with the intention of broadening my vegetarian horizons to try new techniques, ingredients, flavor profiles and menu items that I might have otherwise overlooked. So for the next few weeks, I’ll share the exploits of my vegetarian (and pescetarian – we’re still eating fish) adventures in the kitchen here.

I’d also love some recommendations on favorite creative and healthful veg-centric concoctions. Please leave a comment with any and all suggestions!

Welcome to the party 2012 – I’ll bring the good meats and cheese.

Posted by Annakate on January 6, 2012
1 Comment »
 

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One Response to “The Last Supper”

  1. 1

    Lyndsey — January 14, 2012 @ 10:35 am

    I love this spaghetti squash casserole that I make. Brendan doesn’t like squash, but Maya and I gobble it up! I usually substitute the ricotta for low fat cottage cheese with chives in an effort to be healthier.

    Oval-shaped, about 4 inches in diameter, about 8 inches
    long, a light yellow green color). Also known as “vegetable
    spaghetti”, this summer squash baffles many people who grow
    it or buy it, then take it to their kitchen and wonder what
    to do next. It is not like zucchini, nor is it like winter
    squash. Once baked or boiled, the insides of this strange
    vegetable are strand-like; the size and shape of spaghetti,
    but with a slightly crunchy, delightful texture.

    The flavor is buttery and slightly sweet. You can serve it
    topped with tomato sauce and cheese, as you would regular
    spaghetti (it isn’t starchy!) – or, you can build a
    casserole. Here is a recipe for a Spaghetti Squash
    Casserole. It is very good – takes 1 1/2 hours to prepare -
    makes 4-6 servings.

    1 (8 inch) spaghetti squash
    1 c. chopped onion
    2 med. cloves crushed garlic
    2 fresh tomatoes (med. sized)
    1/2 lb. fresh sliced mushrooms
    1/2 tsp. oregano
    Salt and pepper
    1 c. cottage or Ricotta cheese
    1 c. grated Mozzarella
    1/4 c. freshly chopped parsley
    1 tsp. basil
    Dash of thyme
    1 c. fine bread crumbs
    Butter for saute
    Parmesan for top

    Preheat oven to 375 degrees. Slice the squash in half
    lengthwise and scoop out the seeds. Bake it, face-down, on
    a buttered tray at 375 degrees for about 30 minutes, or
    until easily pierced by a fork. Cool until handleable.
    Scoop out insides.

    While the squash bakes, saute the onions and garlic with
    salt, pepper, mushrooms and herbs. When onions are soft,
    add freshly-chopped tomatoes. Cook until most of the liquid
    evaporates.

    Combine all ingredients. Pour into buttered 2 quart
    casserole. Top with lots of grated Parmesan. Bake at 375
    degrees, uncovered, about 40 minutes. Can be used as side
    dish also.

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