Recipes posted a year ago:
Quite a few of the recipes we have posted started out as something we have seen in a magazine or an old cookbook and thought, “How about adding a little of this, and what about substituting this for that…” A lot of them, however, start out as little more than an inspiration. It might come while staring in the freezer at the variety of cuts of meat, all wrapped in nondescript white butcher paper with black marker labels like “elk roast” or “pork loin,” and thinking about how to work one of those into something new, or it might come while leaning over the open fridge door staring at the shelf full of fresh CSA veggies thinking about how to use some of them other than simply chopping them up in a salad (not that there is anything wrong with that).
A few of these “inspiration” dishes don’t turn out as well as we hope – we quietly consume them at the dinner table, but almost immediately delete the photos off the camera and toss the notes in the recycle bin (unless we really think there might be a chance for redemption with a few modifications). Others come out so much better than we could have ever imagined, and leave us excited to share them on our site with everyone else. This recipe is one of those that we could not wait to share. So don’t be frightened by the number of steps below – there isn’t much effort to it and the results are certainly worth it.