Apples at Juniper Hills Farm

Beef

Pasta
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  I love a good Bolognese–sometimes called "Ragu". It doesn't really need to cook for hours and hours to be rich and flavorful. The prep is about 20 minutes, cooking time is 30 minutes once you have everything in the pan. I call this "Rustic" because I coarsely chop everything instead of mincing finely. If […]

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15 Oct
Pot Pies
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Not a holiday goes by that my sister doesn’t say, “you are making pot pies, aren’t you?” I’ve posted about Pot Pies before, but as we enter Thanksgiving and Holiday time warp, it bears repeating. This is comfort food at its finest. I find it relaxing to make pastry crust from scratch–don’t hate me–but don’t […]

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beef
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When you want something fancy, delicious and impressive.  Try this for company.  It’s fun to light food on fire, for real!   Steak au Poivre with Cognac Sauce  4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 […]

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T bones
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Salsa Verde Steaks ‚Ä®Serves about 6 3 large garlic cloves, minced into a paste Kosher salt and freshly ground black pepper 3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick) Salsa Verde Italiano Rub garlic, salt and pepper all over the steaks, massaging in well. Allow steaks to […]

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