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Posts Tagged: Fleisher’s Grass-Fed Meats


25
Nov 11

Post-Thanksgiving

We did a very simple Thanksgiving: A beautiful heritage turkey from Fleisher’s Grass-Fed & Organic Meats, wrapped in a butter-and-stock-drenched cheesecloth, from a recipe by Michael Symon, served to guests who traveled from afar. We rented a table to fit everyone and to cover that table I bought a 10′ length of burlap. Today I will reuse that burlap in the garden to wrap a honeysuckle bush a buck has been using as a scratching post for his antlers.

Burlap covered dining table - thematic, pretty, inexpensive, and will be re-purposed in the winter garden.

As for the turkey – I can’t imagine ever going back to basting or brining. Chef Symon’s recipe made for the most luscious flesh & crispy skinned bird we have ever cooked. For my own reference next year, his recipe is below.

Our heritage bird was 16 pounds, and we cooked it at 350 for almost 3 hours, which brought the internal temp to 190, which should have been a disaster. But, it was perfect.

Chef Michael Symon’s Roast Turkey

  • 1-12# fresh organic turkey
  • 1 bunch thyme
  • 1 halved lemon
  • 1 halved red onion
  • 4 cloves peeled garlic
  • 1 bulb quartered fennel
  • 1 large piece of cheesecloth
  • 1 # butter
  • 4 cups chicken stock
  • 2 tbl salt

Remove innards from turkey and rinse inside and out. Place all veg, herbs, stock and butter in large pot and bring to simmer. Place cheesecloth in pot and simmer for 20 minutes. Strain liquid and reserve vegetables and herbs and let them cool.  Stuff cooled vegetable mix in cavity of bird and place on roasting rack in pan breast side up.  Cover bird with soaked cheesecloth and place liquid in bottom of pan and place in 350 degree oven for 2 hours.  Open oven and remove cheesecloth and baste with liquid.  Raise temperature to 400 and continue to cook for 20 minutes or until golden brown. Remove turkey from oven and make sure leg and thigh are at 160 internal temperature.  Let rest for 30 minutes and serve.

More Thanksgiving recipes from Chef Symon here.

 


9
Oct 11

Michael Symon’s Carnivore Cookbook

I was speaking with a college friend of mine on the phone the other day and she reminded me of how much we change. In particular, she reminded me of my 7-year long stint as a vegetarian. Those days are long gone, and now here I am, up close and personal photographing all kinds of meat. First there was the Fleisher’s butcher cookbook, then there was the Joe Beef cookbook. And this week I am in the studio with the crown prince of fleshy treats, photographing Iron Chef Michael Symon’s upcoming Carnivore cookbook (Clarkson Potter). And I couldn’t be happier.

Shooting the Carnivore cookbook with Michael Symon


1
Jun 11

The Butcher’s Guide to Well-Raised Meat

I am excited to announce the publication of The Butcher’s Guide to Well-Raised Meat (Clarkson Potter). Written by Alexandra Zissu and Josh & Jessica Applestone of Fleisher’s Grass-fed & Organic Meats in Kingston, NY – and featuring 125 color and black & white photographs by me – the book is part guide, memoir, manifesto, reference and cookbook. The official publication date is June 6, 2011, but here are some previews from my advance copy:

The cover.

A selection of fats.

Joshua Applestone, Fleisher's Grassfed Meat, Cookbook, butcher, photos by Jennifer May

Dry rub on a chicken

Pastured steer on a farm in the Hudson Valley.

Joshua Applestone, Fleisher's Grassfed Meat, Cookbook, butcher, photos by Jennifer May

A pastured pig on a small farm in the Hudson Valley.

Joshua Applestone, Fleisher's Grassfed Meat, Cookbook, butcher, photos by Jennifer May

Josh in the Fleisher’s meat locker.

Joshua Applestone, Fleisher's Grassfed Meat, Cookbook, butcher, photos by Jennifer May

Detail of a two page graph showing the best ways to cook offal.

 


11
Mar 11

Bizarre Foods @ Joe Beef w/Fleisher’s

For the 2011 Butcher Blackout, Josh Applestone and the Fleisher’s crew traveled to the Joe Beef restaurant in Montreal, and they asked me to go along with them. Before the 12-course meal Fred Morin prepared, we had a six-hour picnic in sub-zero weather. Snacks included champagne and oysters on the half shell served from a snow bank and foie gras lobster poutine. Andrew Zimmern of the Travel Channel’s Bizarre Foods showed up with his film crew, so look for that on the upcoming Montreal special. Here are a few photos, and for more, visit this slide-show.

A rotisserie grill & spit as only the mind of Fred Morin could conceive

Butchers & bone-in rib eye steaks: Joshua Applestone (left) & Tom Mylan (right)

A little grinding, a little welding, Fred Morin modifies the grill

Fred Morin, Bryan Mayer & Josh Applestone

Bizarre Foods & crew

Andrew Zimmern, the host of Bizarre Foods, extols on the foie gras double down he just sampled


6
Feb 11

Nose to Tail Cooking

For the February 2011 issue of Chronogram magazine, I observed a lesson in cooking offal from Chef Rich Reeve. When we had finished, there was a buffet of: beef heart tacos, roasted marrow bones, bbq pig’s tail, pig’s ear frittata, and cow’s tongue pastrami. For Peter Barrett’s full story – and an easy recipe for chicken and pork liver terrine – click here.

Marrow bones in nose to tail cookingOffal beef heart tacosnose to tail cooking offal


16
Oct 10

Fire Roasted Pumpkins

Never mind the 130-pound pig Matt & Stephanie cooked on their driveway – they also made a recipe from Seven Fires requiring them to bury pumpkins in hot coals for 1.5 hours.

fire roasted pumpkin from seven fires book


6
Oct 10

Photo Studio

Shooting the recipe pages for the upcoming book for Fleisher’s Grass-fed & Organic Meats – in the studio in Woodstock, NY.

Jennifer May food photo studio


15
Sep 10

Fleisher’s Cookbook

Been spending time in the meat locker and crawling around the cutting room floor at Fleisher’s, working on pictures for their upcoming book, to be published by Clarkson Potter.

Fleisher's grass-fed and organic meats cookbook

Sausage grinding plates


22
Jul 10

Butchers with Style

Two of my favorite people, Amelia Posada and Erika Nakamura, have finished their internship programs at Fleisher’s and are moving to Los Angeles to open their own sustainable butcher shop. In the next few weeks they are signing the lease on their building, getting married legally in Connecticut, driving across the country, having a wedding ceremony on the west coast, and opening their new shop, Lindy & Grundy’s Meats. I will miss them, but it is California’s gain.

Check out Amy Scattergood’s post on the LA Weekly blog (with more photos of Erika & Amelia).

Amelia Posada and Erika Nakamura of Lindy & Grundy's photo by Jennifer May


1
Jul 10

Elephant Wine & Tapas Bar

The Elephant Wine & Tapas Bar, in Kingston, NY, is located directly across the street from Fleisher’s Grass-Fed & Organic Meats. This is convenient as that is where chef Rich Reeve sources much of the meat on his menu. He buys the inexpensive cuts and turns them into adventurous tapas dishes. The menu changes regularly, but one night’s offering included beef heart tacos, lamb sliders, “porchetta” roulade, Basque style bbq lamb ribs, and crispy blood sausage. I spent an evening speaking to and photographing chef Reeve and will make a complete post later, but for now, one of my favorite dishes of the evening, bone marrow:

bone marrow as cooked at the Elephant Wine and Tapas Bar in Kingston NY


26
Apr 10

Pig to Pork

In April 2010 Fleisher’s Grass-fed & Organic Meats hosted a full-day class in butchery. Students observed master butcher Hans Sebold slaughter a locally-raised heritage pig at a family-owned farm in Stone Ridge, NY. Back at the shop, Joshua Applestone and Thomas Schneller, master butcher and CIA instructor, led demonstrations in pig butchery, sausage-making, and curing charcuterie.

I am not including the more graphic of my photos, but if you are sensitive you may want to skip this one.

Cupcakes in the theme of the day await the diners after the last butchery class


26
Mar 10

Butcher Blackout

In March, 2010, Joshua Applestone of Fleisher’s Grass-fed & Organic Meats in Kingston, NY and Tom Mylan of The Meat Hook in Brooklyn, took a group of butchers and friends-of-butchers on a late-night tour through Williamsburg. The annual event is known as the Butcher Blackout.

Butchers Joshua Applestone and Tom Mylan