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:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

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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