Home on the Range

Yesterday, we came home with a pound of bison stew meat from Sunset Ridge Buffalo Farm. Throw in some fresh veggies from the farmers' market... I couldn't wait to get home, and put together a mouth-watering stew for dinner. This is so simple, and will fill your house with a heavenly stew aroma in no time. Plus, it's a slow cooker meal... perfect for those families on the go!

A brief history of stew: Stewing meat is a manner of cooking that has been around longer than any other method of cooking. What classifies a stew? Any dish containing meat as the main component that is cooked over direct heat in a liquid base. Stews are perfect for tougher cuts of meat, as making a stew is a practice in patience. But slow cooking will break down the meat, making it tender and quite flavorful. Stews of yore were known to be cooked in the animal's own paunch, turtle shells... even mollusk shells. Modern-day stews can range from simple to quite complex dishes. Allow your creativity in the kitchen to take-over... the sky's the limit!

Bison Stew

1 lbs. bison stew meat

1 Tbs. olive oil

1 Tbs. rendered bacon fat

4 cloves garlic, crushed

5 small potatoes, quartered (we used 3 "Purple Majesty" potatoes, and 2 red potatoes)

4 med. carrots, sliced

6 oz. portobello mushrooms, sliced

2 shallots, quartered

1 tsp. thyme

1 tsp. parsley

4 Tbs. flour

1 bottle of stout beer (we used Guiness)

1 C. beef stock

1 1/2 tsp. kosher salt

Freshly ground pepper, to taste

We start of with the stew pieces. Pat them dry with paper towels so that they will brown evenly.

Heat up a skillet over med-high heat. Add the olive oil and bacon fat. I'm one of those weirdos with a mason jar full of questionable-look white goo in the back of my refrigerator at all times. Every time we cook bacon, I allow the grease to cool (but not solidify) and add it into the jar. It adds amazing flavor to meats whilst cooking. But, if you don't keep a stockpile of lard in the back of your fridge, just fry up a couple pieces of bacon and use the remaining rendered fat left in the pan for this step.

That succulent fat will melt right in the pan with the olive oil. Then, you're ready to add your meat. Don't crowd it. Cook it in batches if you must. It will cook more evenly.

Cooked the bison until it is just nicely browned on each side. Meanwhile, collect your vegetables...

Everything we used came fresh from the farmers' market. Earthly, freshly picked carrots. Fresh garlic. This was the first time I have ever had the pleasure of cooking with truly fresh garlic. I was surprised to find it quite different than the store-bought variety. It is moist... even the skin. The stuff you get in the grocery store is parched in comparison. The outer layers peel so easily. And, oh my... is it ever fragrant! When you crush the cloves, they are actually juicy. Such a lovely experience to cook with. We tried some "Purple Majesty" potatoes mixed in with some red potatoes. The purple variety is sweet, buttery and packed with flavor. Plus, if you stick with the "rainbow food" theory... all of those bright colors provide varied antioxidants, vitamins, and health benefits. This meal is colorful. So, it must be super healthy too! 

Add the thyme, parsley, and flour to the veggies. Toss to mix. Then, add the beer and beef stock; season with salt and pepper. Toss in your cooked bison, and stir to get everything covered in a rich coating of the beer and stock mixture. Cover that crock pot, set it on low and cook for 5-6 hours (stirring periodically). Once the potatoes are soft, and the meat is practically falling apart... you'll know your stew is done!

I'm a fairly modest person. And, not to toot my own horn... but this is quite possibly the best stew I've ever had in my life. And, the perfect accompaniment to sop up the delicious gravy left in the bowl is some freshly-baked beer bread. I'll be back tomorrow with that recipe!

The blog will keep going with new posts this week. But, I am in the process of a redesign. So, it ain't looking so hot around here right now. Bear with me... the new reveal should be done by next Sunday. We're also working on getting some lighting. I'm used to cooking in a very open home with lots of windows. Our new house is more cozy. But, with cozy... comes poor lighting situations. I have one window in my kitchen. If I get done with a recipe after dark, the photos just plain suck. But, I work with them as much as I can. Like I said... we're trying to get some lighting in here. And, payday is coming. That means new dishes too! While these turquoise ones go fabulously with my kitchen, they photograph terribly. New white dishes coming for me! Just stick with me... things are improving around here. Slowly, but surely.

* I am a huge fan of Food Network's "Next Food Network Star." So, I'm going to add a fun play-along feature to the blog and play along each week. I know, I know... I'm about 4 episodes behind. But, thanks to my kids' busy little fingers with the DVR controls... I lost all of the episodes, and had to play catch-up watching them today. In light of that, we'll just have to play a little catch-up around here too. Be looking for the first round to begin this coming Wednesday!

I ♥ the Farmers' Market!

Growing up in Texas, the only basis for comparison that I have or farmers' markets is the one in Dallas. That place is expansive, to say the least. Over the years, the only one that I have found that even compares is Pike Place Market (my favorite market of all time) in Seattle. To be honest, I probably haven't even been to a farmers' market since I left Seattle years ago. A few roadside stands, perhaps. But, nothing that could actually be considered a "market".

With the kids off to Florida for two weeks to visit their grandparents, the Mr. and I are left with exorbitant amounts of free-time on our hands. Work-free, kid-free, whine-free time. What does he want to do? Work on recording his new album. Me? Cooking. Canning. Researching. Blogging. But, I needed something to do all of those projects with. What better time to make our first trip to a farmers' market in North Carolina?

After looking around at the markets that this general area had to offer, we settled on Durham Farmers' Market. 

It had the most vendors listed. And, vendors that didn't just offer mounds of fresh fruits and vegetables. Let's face it... I'm a sucker for a crusty loaf of artisan bread. Or some melt-in-your-mouth handmade goat cheese. So, off we traveled to Durham Farmers' Market... located in the eclectic Durham Central Park area. There are tons of cool-looking working artist studios, a lovely park, and most importantly what turned out to be a fabulous market.

The vendor I was most excited about visiting was Sunset Ridge Buffalo Farm. We love us some bison around this house. Bison is lean, slightly sweeter than beef, and lacking that gamey flavor of some wild meats. It is low in cholesterol, calories and fat. This makes it a choice alternative protein for dieters and health-conscious folks. Bison is also heart healthy and higher in protein than beef, chicken, pork or fish. Not to mention... it is delicious. Unfortunately, around Fayetteville... it is incredibly difficult to come by. So, imagine how excitedly overwhelmed I was to have this selection to choose from: 

We settled on 1 lb of stew meat, some Italian spiced sausage, bison jerky, and a few different flavors of bison meat sticks. The Mr. and I are currently collaborating on a bison stew recipe. It is in the crock pot as we speak, and the heavenly aroma is already wafting through the house. Stay tuned for the recipe later this week! As far as the jerky goes... yum! But, the bison sticks (especially the sweet flavor)... INSANELY DELICIOUS!

As I mentioned, I am a sucker for a freshly-baked loaf of artisan bread. We came across one lady that had some of the most beautiful loaves to choose from. (Note to self: I really need to take better notes on vendor names next time around). But, the Mr. and I, spice addicts that we are, settled on a loaf of jalapeno cheddar bread. 

It was the first thing I tore into when we got home. Toasted with a pat of butter melted on top... drool. It would also make for some lovely rustic panini sandwiches. I'm actually pondering the logistics of a savory French toast recipe. Hmmm...

Anyone that knows me, knows that cheese is my weakness. The restaurant that I miss most in Dallas is Cru. We used to have girls' night there all the time. I was always satisfied with my Sinful Experience Flight of cheeses and a refreshing flight of champagne. The restaurant was an experience in and of itself. But, as it is... I have to create my own cheese flights these days. 

We picked up cheeses from two different vendors: Chapel Hill Creamery and Celebrity Dairy. Both of these vedors were winners in the "Local Cheese Producer" category of the annual Best of the Triangle: Reader's Choice Poll put out by Independent Weekly. Chapel Hill Creamy took first place. And, we took some of their Paneer. The kind lady working the booth suggested it as a wonderful cheese for frying. Maybe next time. This time, I'm concocting a bruschetta recipe that incorporates it. Recipe to follow this week! Next trip, I'm amped to try their Carolina Moon variety. Our selection from Celebrity Dairy was a goat cheese: Silk Hope. It is described as "a hand-ladeled cheese, coated with vegetable ash and mold-ripened to a snowy white finish. I'm seeing this as a serving cheese. Some fresh honey, some toasted almonds, and fresh-baked bread. Yum.

By this time, I'm sure the Mr. was bored out of his mind (although he is kind enough to never admit it). So, he was quite delighted to come across a local craft brewery vendor: Fullsteam. They are another first-place winner in Best of the Triangle. 

Me, not being much of a craft beer connoisseur, let him pick his poison. He settled on Southern Lager. They are sold in half-gallon growlers for $14. The best part is that $4 of that is a refundable deposit that you get when you bring the jug back. I had planned to use it in the bison stew, but by the time I got to the stove... it was gone. But, we'll bring it back next week and try another kind.

Aside from fruits, vegetables, meats, cheeses, and breads. There were a couple of vendors selling non-edible wares. The one that really drew me in was Moondance Soaps. To be honest, I normally don't buy soaps like this. Although, beautifully fragrant... I find them to be frivilous, and impractical. 

The man working the booth offered the Mr. a tiny, individually-wrapped sample of Rose Petals & Cream Goat's Milk Soap. I picked it up, gave it a quick whiff, and was instantly transported back to Seattle. Whatever it is about that soap... it reminds me of home. Although, I have only lived in Seattle for a handful of years, it will always be where my heart is. That soap took me back. I HAD to have a bar of it.

What do ya' know... we actually did buy some fruitsand veggies! Although a little early still for peaches, I picked up a basket. I'm full of hope that these will be delicious. I'm thinking they'll make their way into a canning experiment sometime this week.

Blackberries. HUGE. Juicy. Sweet. Blackberries. From Maple Spring GardensThese didn't even make it home. They were snacks for the 1.75 hour drive home. 

Fresh, sweet corn on the cob. We're going to throw these babies in a pot of boiling water, and enjoy with our stew tonight.

Fresh green beans. Because, let's face it... I'm obsessed with them lately.

Lyon Farms had deliciously sweet strawberries, and offers their own strawberry cider bottled for sale. They serve up strawberry cider slushies that were the perfect way to round out our day at the market, and cool us off on the walk back to the car.

On the way back, we stumbled upon this fabulous street art. The Mr. loves the quote. It is a standard by which society should strive to live by.

We've already started planning our list for next week's trip. Two of the things on my list: a Coke float from the most adorable ice cream truck I've ever seen...

And, a bundle of these gorgeous flowers for my table...

Join me next Saturday for another exciting trip to the market!