Tuesday was our second breakfast meeting at the BEDFORD POST. Michelle and Susan reported a great turnout. Our next meeting will be MARCH, 10.
Saturday, I went shopping at the Farmer's Market in the Westchester County Center in White Plains. It took two trips to my car to carry the cheese, apples, fruits, vegetables, lotions and meats to my car. I'd asked John Boy to bring me a pork butt/shoulder. And he came through with a beauty. Restaurants have already gotten wise to the joys of this cut of pork and the more home cooks that discover it the harder it will be for me to find. But, I can't help sharing. So, instead of going to the super hot Momofuku in New York city, you can braise it in your oven all day and enjoy it at home with your family and friends. Put the butt and a bottle of Doc's Draft Hard Apple Cider (also from in the market) in a large braising pot, fat up. Rub 1/2 c. brown sugar and 1/4 c.salt on top and put it in the oven at about 320 degrees. Cook until the meat pulls away from the bone, about 6 1/2 hours for a 10 lb. butt. So simple. Enjoy it with a bottle of Whitecliff Vineyard Pinot Noir from the Hudson River Region. You can pick this up at the market as well. Unfortunately, you will have to wait until March 15th for the next indoor market. In the meantime, use our links to find out where the closest Community Market is next weekend.
MARK YOU CALENDARS: The first ever Slow Food Lunch Bunch. Friday, March 6th at 12:30 at COMFORT in Dobbs Ferry.