Bareburger (NYC) for “Real Food” friendly burgers. Grass-fed. Organic. Sliders shown here.
The last (and best) place I want to share with you about our recent trip to New York is for Bareburger, a “micro-chain of organic burger restaurants” (and like Don Antonio’s Pizza), we chose the location of our AirBnB rental to be between Don Antonio’s and Bare Burger. They’re that good. When we’re in New York we eat at Bareburger every couple of days, sometimes multiple days in a row. Thank you to Lauren for sharing this with us!
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Sunday, February 16th, 2014
All Clad – awesome pressure cooker
I originally found myself in the market for a pressure years ago when I was eating a plant based vegan diet (here’s why we stopped our vegan ways). We consumed a lot of beans in those days and I wanted a faster way to prepare them instead of watching them cook in a big pot on my stove all the time.
Fast forward to today… my pressure cooker was sitting on my counter not being used because we don’t fancy beans much these days. I was eager to make a meal quickly with a cut of meat that would usually take all day in the slow cooker. Hello, Pressure Cooker. This thing rocks for its speed and simplicity.
That’s my pressure cooker pictured above: All Clad (I bought it at Sur la Table). This gem was worth every penny because of its high quality. It’s stainless steel and I wanted something that wasn’t non-stick crap or aluminum. I also like this one because I don’t have to stand around the stove watching it (it plugs into the wall), so I feel safe using it. It’s basically a “set it and forget it” piece of kitchen equipment.
Pressure Cooker Beef Chuck Roast
You can get very creative here and add other flavors like a halved onion, a few cloves of crushed garlic, etc, especially if you’re using water as the liquid. I usually keep it extra simple though with just flavorful homemade broth and generously salted grass fed meat.
Put all of the ingredients in the pressure cooker. Cook at HIGH pressure for about 45 minutes. Voila! You’re done.
Saturday, February 8th, 2014
Alderspring Ranch organic grass fed ribeye steak cooked sous vide – perfectly medium rare.
Dear Sous Vide Supreme,
I love you dearly. Thank you for coming into my life and making it so much easier. I call you my BFF in the kitchen because cooking steaks (and much more, like bone broth) is a piece of cake with you. I love my sous vide supreme so much that I even took it on our road trip from Arizona to Michigan.
Your raving fan,
If it isn’t obvious, I love my sous vide supreme kitchen appliance. Thank you to my husband, Greg, for showing me it was an option after I turned too many expensive grass fed steaks into chewing-gum-shoe-leather. Not anymore now that I effortlessly prepare steaks with my sous vide, yielding beautiful steaks with even color and temperature throughout – every time. The best part is that it’s so easy. I don’t need any skills to cook the meat.
The sous vide is also called a water oven, which is similar to a slow cooker but the temperature is tightly controlled and the food is cooked in a vacuum sealed bag. It basically means that you can cook a steak (or any cut of meat, including beef tongue, chicken, turkey, fish and more), perfectly, every time. The meat is cooked through to the exact temperature you want and it will never overcook. I know, magic, right?
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Wednesday, January 8th, 2014
Organic Grass Fed Eye of the Round Roast – perfectly tender and cooked throughout.
Last year in order to save money we ordered an 1/8th of a grass fed organic cow from Alderspring Ranch where you can get the finest organic grass fed beef. When you order in bulk like that you get all different cuts of meats, many of which I was unsure how to prepare.
Enter: Grass Fed Eye of the Round Roast.
I had made roasts in my slow cooker before so I figured that’d be the best way to prepare this particular cut. But, after researching online, I learned that this is one of the toughest, leanest, (and usually cheapest) cuts of beef. Although slow cookers have a knack for making tougher cuts more tender, I had a little doubt as to whether that’d be the best option for cooking it. Back to researching online to see what I might do with my Sous Vide Supreme for this cut of beef.
After reading a few different articles, I’m sharing what I ended up doing (and will always do for grass fed eye of the round roast going forward). This meat, with the reputation for being as tough and chewy as stale bubble gum was one of the most tender pieces of meat we’ve ever had. Literally, it was tenderloin tender after using the Sous Vide to cook the Eye of the Round Roast. I’m not surprised though since that is a prime reason for using a Sous Vide to cook meats. Not only will you never overcook your precious meat, but you will also save money on buying meat because you can buy the cheaper cuts of meat, but still enjoy it without wearing out your jaw.
See? You can save money on meat and use that saved money to buy a sous vide.
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