Recipe - Pizza Dough
It starts with the dough.
When trying to do more with less, having a consistent and delicious pizza crust on hand is always a win.
Recipe - No Knead "Sourdough" Bread
Bread. It deserves so much more than I can give it here in this paltry blog post. There are religious, cultural, and now dietary rants centered around this mythical mix of flour, water, and yeast, (and maybe another ingredient or two...salt? honey?).
Recipe - Chimichurri
You could probably call chimichurri is the Argentine "salsa." Put this herbaceousness on literally everything, especially beef and grilled vegetables except maybe ice cream.
Recipe - Smoked Chuck Roast Sandwiches
I may be wrong but I don't think people buy chuck roasts as much as the old days. Maybe they do but I do know this, when you buy a share of beef, you will definitely get some chuck roasts as part of the cuts package. You can make a good pot roast that will stick to your ribs of course, or you can do it this way, which is my preferred method.
Recipe - Pancetta, Italian-Style Bacon
I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money by doing it yourself, but it certainly takes time and effort.
Now that you have your own pork belly, we should talk about one of my absolute favorites, pancetta.
Recipe - Home Cured Bacon
I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give. -Thomas Jefferson
I have purchased all kinds of bacon over the years. From the thin, slimy stuff, to thick-cut, “artisanal” bacon, and now my very own.
Recipe - Beef Stock
One of the staples of the pantry should be beef and chicken stock and since you probably received a bunch of bones from the beef you committed to this year, you should be able to make a lot of it and store in restaurant-style take out containers for the fridge, ziplock bags laid flat in the freezer (not the best) or pressure canned for your larder.
Recipe - Chicken Stock
In addition to making beef stock, you should ALWAYS have chicken stock on hand. Whether you raise your own meat birds or even grab a rotisserie from your local grocer, keep the bones and make your own stock! You will love it!