Home Again Pot Roast

Lolans Farm Chuck Pot Roast- Slow Cooker

Serves 8 (with leftovers)

Prep: 15 minutes

Cook: 9-11 hours on low

2 beef bouillon cubes

14.5 oz can petite diced tomatoes

1 cup dry red wine or water

1.8 oz box onion soup mix

1 Tbsp Worcestershire sauce

1 Tbsp chopped garlic

1 tsp dried thyme

1 tsp dried marjoram

1 tsp dried rosemary

One Lolans Farm beef chuck pot roast, tied

12 oz. carrots, cut in half

8 oz. parsnips, cut in half

3 Tbsp flour

1. Dissolve bouillon cubes in 1/4 cup of boiling water. Pour into a 5 qt. or larger slow cooker. Stir into tomatoes, wine, soup mix, Worcestershire sauce, garlic and herbs. Add meat; turn to coat with liquid. Cut the thick pieces of carrot and parsnip in half or quarters lengthwise. Arrange vegetables around meat.

2. Cover and cook on low 9 to 11 hours until fork tender. Remove meat to a cutting board and cover with foil. Leave liquid and vegetables in covered cooker. set on high.

3. Whisk flour into a 1/4 cup cold water in a small bowl until blended. Stir into liquid, cover and cook 10 minutes until thickened.

4. Thinly slice beef; arrange on a serving platter. Remove vegetables with a slotted spoon; arrange around. Spoon a little gravy on meat and serve rest at table.

   • Recipe adapted from The New Woman’s Day Cookbook

Homemade Corned Beef

March is about to come roaring in bringing along with it, St. Patrick’s Day. Why not try brining a Lolans Farm Brisket to celebrate the occasion? From our farm to your table, Happy St. Paddy’s Day!

Cook Time: 3 hrs Total Time: 3hrs Servings: 6 to 8 servings

NOTE:

A gallon of brine makes enough curing brine for a 5 pound brisket, cured in a somewhat large-ish container. If you were to use a 2-gallon freezer bag, you would likely need just half (or less) of the amount of brine and brine spices.

Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and is available online and may be available at your local specialty market or butcher shop. If you don’t have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

Note that pink curing salt is NOT Himalayan pink salt. Pink curing salt is toxic and can be deadly if ingested directly, which is why it is colored pink so consumers do not mistake it for table salt.

For the brine

1 gallon (3.8 liters) water

300g kosher salt (2 cups of Diamond Crystal brand kosher Salt OR 1 cup 3 1/2 tablespoons of Morton’s Salt )

5 teaspoons pink curing salt, optional, see Recipe Note

3 tablespoons pickling spices

1/2 cup (90g) brown sugar

4 cloves of garlic, peeled and crushed

For the brisket

1 (5-pound) Lolans Farm beef brisket

1 tablespoon pickling spices

Make the curing brine

3 tablespoons pickling spice (reserve the rest for cooking the corned beef after it has been cured), to a gallon of water in a large pot, along with the kosher salt, pink salt (if using), garlic and brown. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate until well chilled.

Cook the corned beef

At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. if you want your brisket less salty, add another inch of water to the pot.

Add a tablespoon of pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)

Cut across the grain

Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for a boiled dinner or corn beef and cabbage.) Notice the visible lines on the meat; this is the “grain” of the meat, or the direction of the muscle fibers.

To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve.

Enjoy your corned beef as a boiled dinner, corned beef and cabbage or a delicious, corned beef sandwich!

Irish Soda Bread

The Irish-American Soda Bread takes just 5 minutes to make the dough with no kneading and no proofing needed. It has a soft and tender crumb with a texture that is similar to biscuits.

Ingredients

4 cups all-purpose flour, plus 1/4 cup for more dusting

1/4 cup granulated sugar

1 tsp sea salt

1 tsp baking powder

6Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan

1 Tbsp vinegar

1 and 3/4 cups Lolans Farm raw milk

1 Lolans Farm egg, cold

1 cup raisins or dried cranberries, optional

Instructions

1. Add 1 Tbsp vinegar to 1 and 3/4 Lolans Farm raw milk.

2. Preheat oven at 375 degrees F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.

3. In a large mixing bowl, whisk together flour, sugar, salt and baking soda. Cut the butter into small pieces and use your fingers to work the butter into the flour until crumbs form, stir in the raisins, breaking up any clumps of raisins. Make a well in the center.

4. In a large measuring cup, whisk together the milk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.

5. The dough will be soft and sticky. Using floured hands scrape dough into buttered skillet.

6. Use a knife to score the top with a deep “X”. Bake in the center of your preheated oven at 375 degrees for 50-55 minutes. When you tap on the bread it should be hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

*Adapted from - Natashaskitchen.com

Valentine’s Day Shortbread

There is nothing better than a cold glass of Lolans Farm milk except maybe a Lolans Farm cold glass of milk and some shortbread. Here is our favorite recipe.

Makes 2-3 Dozen

Pre-heat oven 325’ F

2 1/2 Cups (5 sticks) Sweet Cream Butter at room temperature

1 1/2 Cups Sugar

6 Cups Flour

1. Cream butter and sugar in a mixer.

2. On low speed, add flour one cup at a time.

3. Turn the mixer to medium speed. The mixture will seem a little dry and crumbly but will come together.

4. Press dough into an ungreased 9-in. square baking pan and prick with a fork. OR roll dough and use your favorite cookie cutter to shape.

5. Bake for 25-30 minutes.

Red Wine Braised Short Ribs

Serves 8

Active Time 40 minutes

Total Time 5 hours

4 Lolans Farm Beef Short Ribs Approx. 5 LBS

2 Tbsp Olive Oil

4 Cloves Garlic, smashed

2 Onions, each cut into 6 wedges

2 Tbsp Tomato Paste

1 Tbsp. Flour

1 750-mL Bottle Dry Red Wine

8 Sprigs Thyme

1 Bay Leaf

12 oz. small, thin carrots, halved crosswise if large

2 Stalks Celery, cut into 3-inch pieces

4 to 5 cups Low Sodium Beef Broth

Polenta or Mashed Potatoes

1. Heat oven to 325’F. Season short ribs with 1/4 tsp each salt and pepper.

2. Heat a large Dutch oven on medium-high heat. Add 1 Tbsp oil and then (in batches if necessary) brown short ribs, 8-10 minutes total; transfer to bowl. Discard fat; return to medium heat.

3. Add remaining Tbsp oil, then garlic and half the onions, season with 1/4 tsp each salt and pepper and cook, stirring occasionally, until beginning to soften, 6-8 minutes. Add tomato paste and flour and cook, stirring, 2 minutes.

4. Stir in wine, then add short ribs with any juices and simmer 20 simmer. Add thyme and bay leaf, then scatter the carrots, celery and remaining onions on top. Add enough broth just to cover the short ribs. Bring to a boil, then cover and cook until meat is very tender, 3-4 hours.

5. Discard herbs. Transfer short ribs and vegetables to a platter and cover to keep warm. Transfer liquid to a fat separator and let stand 3 min. Pour braising liquid back into pot, leaving fat behind, and simmer until slightly thickened, 10-15 minutes.

6. Remove bones. Serve short ribs and vegetables over polenta or potatoes. Spoon sauce over top and sprinkle with salt, pepper and parsley.

Easy Homemade Holiday Eggnog

Ingredients:

4 cups Lolans Farm raw milk

4 Lolans Farm egg yolks

1/2 cup granulated sugar, more to taste

1/2 teaspoon ground nutmeg, plus more for garnishing

1 teaspoon ground cinnamon, plus more for garnishing

1 teaspoon whole cloves

1-inch cinnamon stick

1 1/2 teaspoons pure vanilla extract

Equipment:

Blender

Sauce pan

Fine mesh strainer

Directions:

1. Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1-2 minutes or until creamy.

2. Pour mixture into a sauce pan over low heat'; add cinnamon stick and cloves.

3. Cook slowly for about 10-12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! Keep the heat low and do not simmer or boil to prevent curdling. If the mixture is close to simmering, remove from the heat and stir vigorously to bring the temperature down.

4. Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain using a fine-mesh strainer to remove cinnamon stick and cloves.

5. Place the mixture in an airtight container and chill 7-8 hours or overnight.

6. Pour into glasses and sprinkle with cinnamon and nutmeg before serving.

• If desired, add a spirit of your choice with the vanilla extract before chilling.

• Eggnog will keep in the refrigerator for 3-4 days.

Adapted from rachelcooks.com

Feeling Famous

We’re feeling famous! Our friends at “edible SOUTHEASTERN MASSACHUSETTS” magazine featured Lolans Farm in the Spring 2023 edition. Click here for the link to the digital edition of the magazine. Hope to see you at Lolans Farm soon!

Spinach and Mushroom Quiche

Ingredients:

4 Lolans Farm fresh eggs, lightly beaten

1 1/2 cups Lolans Farm raw milk

2 tbsp. butter

2 c. fresh spinach

2 c sliced mushrooms

1/2 c. chopped onion

1 c. shredded Swiss cheese

1 c. shredded Cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/8 tsp. cayenne red pepper

1 (9 inch) deep dish pie crust

Directions:

Preheat oven to 425’ F.

Melt butter in a large skillet. Add onions and mushrooms. Cook, stirring frequently until onions soften and mushrooms release their juices. Add spinach and cook until wilted. Remove from heat and cool slightly.

In a medium bowl, beat eggs, milk, salt, pepper and cayenne pepper.

Sprinkle cheese in pie crust. Add onion, mushroom and spinach mixture on top of cheese.

Gently pour in egg, milk and seasoning mixture.

Bake, uncovered, at 425’ for 15 minutes. Reduce the oven temperature to 300’ F. Continue cooking until a knife inserted halfway between the center and edge comes out clean, about 25 minutes longer.

Let stand 10 minutes before cutting.

Prizewinning Blueberry Buckle

Ingredients:

Batter:

1 cup sugar

1/4 cup soft shortening

1 Lolans Farm egg

1/2 Lolans Farm cup milk

1 teaspoon vanilla

2 cups flour, divided

3 teaspoons baking powder

1/2 teaspoon salt

2 cups blueberries

Topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup margarine

Mix sugar, shortening, and egg lightly together. Stir in milk, vanilla, 1 1/2 cups flour, baking powder, and salt. Shake well drained blueberries in a bag with 1/2 cup flour. Stir into batter and spread in a 9” x 9” greased pan. Combine topping ingredients and knead into crumbs. Sprinkle over batter and bake 45-50 minutes at 350°.

Grilling Tips for the Best Burgers

Here are some tips to make the best grilled hamburgers with Lolans Farm ground beef.

1. Start with a clean grill. Oil the grill grates by dipping a folded paper towel in oil and using grilling tongs to rub the oil soaked towel on the grates.

2. Use a good quality ground beef with an 80/20 mix. Our Lolans Farm ground beef is 80% lean beef with 20% fat. This ratio ensures a juicy, flavorful burger.

3. Keep the meat cold and shape the patties quickly. I defrost a one pound package of beef and cut it into thirds. I shape the patties, making them a little wider than a round, wide mouth mason jar lid. The idea is to make them about an inch larger than the bun and about an inch thick at the edges.

4. Make a wide, shallow depression in the center of the patty with the palm of one hand. Use your other hand to keep the burger in a round shape.

5. If time allows, chill the formed burger patties.

6. Heat the grill to 450 to 500 degrees. I usually use a gas grill because it is faster but charcoal grilled burgers have an added layer of flavor.

7. Once the burgers are on the hot grill, don’t press them down. I always want the fat and juices to stay in the meat. For medium burgers, cook about 6 minutes, total, flipping the burgers once. Using a meat thermometer inserted into the side of the burger is the best way to test for doneness. A general guideline is : Rare burgers (125’F), Medium-rare burgers (135’F), Medium burgers (145’F), Well-done burgers (160’F).

8. Add cheese when the burgers are close to being done.

9. Let the burgers rest for a few minutes before serving them. This allows the juices to redistribute through the burger.

10. Enjoy!

Ricotta Science

What happens when you make ricotta cheese? 

Cow’s milk is made up of water and milk solids. These solids are proteins, minerals, lactose (milk sugar), butterfat ( milk fat), vitamins and trace elements.

“When we make cheese, we cause the protein part of the milk solids, called casein, to coagulate (curdle) and produce curd. At first the curd is a soft, solid gel, because it still contains all the water along with the solids. But as it is heated, and as time passes, the curd releases liquid (whey), condensing more and more until it becomes cheese. Most of the butterfat remains in the curd and very little passes into the whey. Time, temperature, and a variety of friendly bacteria determine the flavor and texture of each type of cheese.”  Ricki Carroll. Home Cheese Making, Storey Publishing, 2002, pg.10.

Our daughter, Mary, is a science teacher. She shared this fun link to Periodic Graphics - The science of making cheese. https://cen.acs.org/food/food-science/Periodic-Graphics-science-making-cheese/100/i19

Italian Chicken Roll-ups

Want to impress your dinner guests or wow some picky eaters?  Make homemade ricotta cheese using Lolans Farm raw milk. Click here to download the directions.  Use it to stuff chicken breasts in this simple and delicious recipe, adapted from “Our Best Bites”.

Italian Chicken Roll-Ups

3 large boneless skinless chicken breasts, halved horizontally

kosher salt and freshly ground black pepper

1 cup spinach leaves

8 ounces ricotta cheese

1 tablespoon + 1 teaspoon Homemade Garlic Bread Seasoning  (recipe below)

1 cup shredded mozzarella cheese

4 tablespoons butter, melted

1 cup Italian seasoned bread crumbs

Marinara sauce

Instructions:

Preheat the oven to 350’. Mix together the ricotta cheese and garlic bread seasoning and set aside. Line a baking sheet with parchment paper and set aside.

Place a chicken breast piece on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will spread).  Repeat with remaining chicken breast pieces.

Line a chicken breast with spinach leaves. Spread about 2 tablespoons of the ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge, then sprinkle with mozzarella. Starting at one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.

Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to  keep an eye on it–burning things at this point would be very sad).

  Heat some marinara sauce to drizzle on the chicken breasts or serve as a dipping sauce.

 Makes 6 servings.

Homemade Garlic Bread Seasoning

This Homemade Garlic Bread Seasoning is so easy that you’ll always keep a jar in your fridge for homemade garlic bread, breadsticks, or pizza sauce!

Ingredients:

1/2 cup powdered Parmesan cheese

2 teaspoon Kosher salt

2 tablespoons garlic powder

2 teaspoons oregano

2 teaspoons basil

2 teaspoons marjoram

2 teaspoons parsley

Instructions

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Store in an airtight container in the refrigerator until the expiration date on the cheese.