by Adam Parks | Mar 20, 2014 | Recipes
A Ratio for Bread Dressing Here at Victorian Farmstead, we prefer our turkeys unstuffed, so we make dressing as a baked casserole. We think of dressing as a blank canvas. Once you know the ratio, you can choose your flavor profile and be as creative as you like....
by Adam Parks | Mar 20, 2014 | Recipes
Stock Tip Buy low, sell high…just kidding! When you cook your one chicken every couple of weeks, or bone out thighs for a special dish, you’re left with bits and parts that- by themselves- are not much use to you. You would need a lot more of that to make...
by Adam Parks | Mar 20, 2014 | Recipes
Tip: Room Temperature Meat? Sounds like a recipe for a belly ache! One of the most common mistakes I see/hear about is that people grab a piece of meat out of the fridge and throw it on the grill/oven/frying pan. Here’s the problem…doing that is the equivalent of...
by Adam Parks | Mar 20, 2014 | Recipes
Lamb Leg Steaks A lamb leg steak is just leg of lamb on the bone, sliced into 1″ steaks. My favorite way to cook them is to simply grill them with S&P and a little olive oil. If you want to get a little fancy, you can make my “paste of love”- just mash chopped...
by Adam Parks | Mar 20, 2014 | Holiday Recipes
Leg of Lamb Leg of Lamb is a dish I don’t cook very often, so when I do it tends to be a special occasion. Much like Prime Rib, I like a really flavorful crust, but I don’t like to marinate the meat. I use a combination of Lemon juice, rosemary, garlic and...