A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Salisbury Steak

American Food: The Gastronomic Story by Evan JonesFrom  American Food: The Gastronomic Story by Evan Jones

E. P. Dutton & Co., Inc. New York, 1975

Ingredients:
2 lbs. beef round, chopped
5 Tbs. onion, finely minced
2 1/2 Tbs. buttermilk

2 Tbs. minced parsley
2/3 cup fresh bread crumbs
freshly ground pepper
salt
2 bacon slices, chopped

Bring chopped beef to room temperature. Add to it minced onions and buttermilk and mix lightly but thoroughly with hands.

Mix minced parsley with bread crumbs. Shape meat into flat oval about 1 ¼ to 1 ½ inches thick, and sprinkle all surfaces evenly with parsley-crumb mixture and several turns of the pepper grinder. Reserve salt.

Put meat on aluminum foil or in a shallow pan, and broil about 3 inches from heat for 3 minutes. Take out and salt cooked side, then turn over and press bacon bits into uncooked side; return and broil 4 inches from heat for about 5 minutes if you like it rare in the center. Season very lightly with salt on bacon side, along with a few turns of the pepper grinder.

Makes 4 to 6 servings.

 

Posted: 4-12-2012

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American Food: The Gastronomic Story by Evan JonesFrom  American Food: The Gastronomic Story by Evan Jones

E. P. Dutton & Co., Inc. New York, 1975

Ingredients:
2 lbs. beef round, chopped
5 Tbs. onion, finely minced
2 1/2 Tbs. buttermilk

2 Tbs. minced parsley
2/3 cup fresh bread crumbs
freshly ground pepper
salt
2 bacon slices, chopped

Bring chopped beef to room temperature. Add to it minced onions and buttermilk and mix lightly but thoroughly with hands.

Mix minced parsley with bread crumbs. Shape meat into flat oval about 1 ¼ to 1 ½ inches thick, and sprinkle all surfaces evenly with parsley-crumb mixture and several turns of the pepper grinder. Reserve salt.

Put meat on aluminum foil or in a shallow pan, and broil about 3 inches from heat for 3 minutes. Take out and salt cooked side, then turn over and press bacon bits into uncooked side; return and broil 4 inches from heat for about 5 minutes if you like it rare in the center. Season very lightly with salt on bacon side, along with a few turns of the pepper grinder.

Makes 4 to 6 servings.

 

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American Food: The Gastronomic Story by Evan JonesFrom  American Food: The Gastronomic Story by Evan Jones

E. P. Dutton & Co., Inc. New York, 1975

Ingredients:
2 lbs. beef round, chopped
5 Tbs. onion, finely minced
2 1/2 Tbs. buttermilk

2 Tbs. minced parsley
2/3 cup fresh bread crumbs
freshly ground pepper
salt
2 bacon slices, chopped

Bring chopped beef to room temperature. Add to it minced onions and buttermilk and mix lightly but thoroughly with hands.

Mix minced parsley with bread crumbs. Shape meat into flat oval about 1 ¼ to 1 ½ inches thick, and sprinkle all surfaces evenly with parsley-crumb mixture and several turns of the pepper grinder. Reserve salt.

Put meat on aluminum foil or in a shallow pan, and broil about 3 inches from heat for 3 minutes. Take out and salt cooked side, then turn over and press bacon bits into uncooked side; return and broil 4 inches from heat for about 5 minutes if you like it rare in the center. Season very lightly with salt on bacon side, along with a few turns of the pepper grinder.

Makes 4 to 6 servings.

 

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American Food: The Gastronomic Story by Evan JonesFrom  American Food: The Gastronomic Story by Evan Jones

E. P. Dutton & Co., Inc. New York, 1975

Ingredients:
2 lbs. beef round, chopped
5 Tbs. onion, finely minced
2 1/2 Tbs. buttermilk

2 Tbs. minced parsley
2/3 cup fresh bread crumbs
freshly ground pepper
salt
2 bacon slices, chopped

Bring chopped beef to room temperature. Add to it minced onions and buttermilk and mix lightly but thoroughly with hands.

Mix minced parsley with bread crumbs. Shape meat into flat oval about 1 ¼ to 1 ½ inches thick, and sprinkle all surfaces evenly with parsley-crumb mixture and several turns of the pepper grinder. Reserve salt.

Put meat on aluminum foil or in a shallow pan, and broil about 3 inches from heat for 3 minutes. Take out and salt cooked side, then turn over and press bacon bits into uncooked side; return and broil 4 inches from heat for about 5 minutes if you like it rare in the center. Season very lightly with salt on bacon side, along with a few turns of the pepper grinder.

Makes 4 to 6 servings.

 

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