• DKennedy on April 02, 2014

  An invaluable resource for learning the difference between pasture raised and conventional practices; teaching you the right questions to ask when buying meat; filling out cut sheets; dry aging and all the other things you need to know if you want to enjoy grass fed meat and support ethical farming practices. Unrelated, the print stye is hard to read for an extended period of time. It is almost faded on the page.

Notes about Recipes in this book

• Red barn spice rub

  • TrishaCP on September 09, 2018

    This was a good rub for grilled hanger steak.

  • lkgrover on May 09, 2020

    Excellent, I've used on grilled chicken & pork.

• Madras coconut cream beef curry

  • DKennedy on August 22, 2015

    P. 74

• Pot-roasted chuck tender with tomatoes, cinnamon, and allspice

  • lkgrover on February 14, 2022

    Excellent pot roast; the allspice & cinnamon are subtle but present. I cooked in the slow cooker after browning the beef & sauteing the onions for extra flavor.

• Red wine-braised short rib sauce with pappardelle or polenta

  • lkgrover on September 20, 2023

    Good beef sauce for pasta; would also work with polenta or mashed potatoes.

• Red wine-braised beef pot roast with porcini, rosemary, and cloves

  • omegabeth on September 07, 2015

    Loved this! Was easy to break down into multiple days. Broth gets quite salty when cooked down more than recommended.

• Cumin-roasted lamb rib chops

  • TrishaCP on May 08, 2016

    Nice and simple recipe that is also tasty.

• Lamb liver with whiskey and cream sauce

  • mcvl on September 01, 2011

    7 August 2011 Luscious. The cream sauce is unctuous luxury without any starchy thickener -- experiment with lots of other reduced cream sauces.

• Frikadeller, or Danish meatballs

  • jenmacgregor18 on November 12, 2015

    These were very good with the Dijon. I especially like them with the Lingonberry preserves, which somewhat reminded me of cranberry sauce. D liked them as is.

• Steamed tofu with ground pork and shrimp

  • mgraydon on May 18, 2011

    Delicious

• Green Mountain green chile country-style ribs stew

  • TrishaCP on December 22, 2014

    This was really delicious, but I did make some tweaks. Due to my schedule, I needed to use the slow cooker, so I cooked the meat, onions, garlic and wine until the pork was tender and almost falling off the bone. (About 6 hours low.) The recipe required the meat to cook initially without the veggies anyway, and since it has potatoes, I knew they would turn to mush, so I can't recommend the slow cooker for the whole time. But it did work for the meat. Once the meat was cooked, I defatted the broth (a really crucial point not mentioned in the book) and held it overnight in the fridge. I defatted it again, and then added the rest of the ingredients to finish cooking. It tasted ok, but flat. However, when I squeezed a liberal amount of lime juice into my bowl (really, you almost can't add too much)- it became magical. One low point- I had frozen Hatch chiles that I used in place of the canned, and I almost couldn't taste them in this recipe.

• Pork loin chops with Red Barn spice rub

  • lkgrover on June 30, 2015

    I made this for my parents, who greatly enjoyed it. My mom (who does not like cooking) asked for the spice blend recipe.

• Baked cured ham steak with honey, onion confit, and bourbon

  • TrishaCP on June 07, 2014

    Not sure what to do with the cured ham steak from my meat CSA, I decided to try this recipe. The recipe specifies 1 1/2 hours of cooking time. I checked the ham after one hour of cooking, and it looked fine and the edges were tender. I checked again 30 minutes later and the bottom of my ham, all of the sauce, and my pan were totally black and there was dinner ruined. Anyone else trying this, I would keep a watchful eye on it, and pull it out as soon as it is tender.

• Mustard roast chicken

  • LaPomme on June 27, 2011

    The intructions seem a little out of order on this recipe (the cook is instructed to put the chicken in the pot, on top of the potatoes first, then to season both the chicken and potatoes). But the mustard paste and resulting gravy/sauce are delicious.

• Roast chicken with apples, sausage, and cider

  • lkgrover on October 17, 2019

    Delicious roast chicken with autumn flavors. My chicken was moist, and the skin was perfectly crispy. My blend of sweet/mild Italian sausages, apples, onions & apple cider was slightly sweet. I used 2 Granny Smith apples and 1 pink lady apple; all from my local grocery.

• Roast duck à l'orange

  • lkgrover on May 26, 2017

    The duck is not fatty, as the author says. The sauce is very orange-flavorful.

• Oregonian by Ivy Manning

  This could have been an overwhelming tome, but Krasner wisely interspersed all the details with beautiful photos...plus touching personal essays about her experiences raising and eating her own meat.

  Full review