Two reasons to love Shepherd’s Pie: First, it does not involve rolling out a pie crust; and second, it does involve mashed potatoes. This spring-inspired shepherd’s pie is adapted from Felicity Cloake’s recipe for a very classic version. For a lighter touch, the potatoes are mashed with yogurt and olive oil. (For a dairy free […]
A few of our favorite products come together in a smoky, spicy chili. This particular chili recipe is light on the beans. If you like a beany chili, cook a full pound of beans and add them all to the pot. Serve with sour cream, jalapeños, grated cheese, and tortilla chips. It’s also perfect with our savory […]
This is a favorite cornbread recipe and a great way to use up any lard or tallow you have on hand. We used Tortillas de la Tierra’s heirloom blue cornmeal, which you can find at The Local Butcher Shop. Heating the cast iron pan in the oven before filing it with batter ensures a beautiful […]
Since the new year, The New York Times, The Today Show, Time Magazine and chef blogs have extolled the virtues of bone broth. The terms bone broth and stock are used interchangeably, though some folks differentiate them by the ratio of bone to meat used. Whatever you like to call it, it’s good stuff; and we’re serving it hot by the cup at The Local Butcher Shop. […]
There are times during the year that call for hams. They’re delicious, cured cuts that we make in house from the pigs we receive from our farmers, such as the team at Llano Seco. They’re especially popular around Easter, Thanksgiving and Christmas, but they’re always delicious for any celebration, regardless of the time of year. We […]
This time of year chickens forage abundant plant foods with high green pigment, leading to bright orange yolks. Spring is a great time to enjoy eggs from chickens raised on pasture. Spring Frittata 8 chicken eggs or 6 duck eggs 1/2 cup cow’s milk, goat’s milk, or cream 2 tablespoons parsley and/or mint, finely chopped […]
With layers of spice and sweetness, this robust dish from the pages of Rancho Gordo’s Heirloom Beans is a lovely way to ease into autumn. There are a lot of ingredients involved here, but the cooking is straightforward and the result is a flavorful, hearty meal. It’s even better rewarmed as leftovers with a fresh drizzle of […]
As the co-founder and CEO of Love a Bee, Louise Derrick collaborates with beekeepers to source 100% raw, unpasteurized and unadulterated honey from California. We got the full story in this interview with Louise. Stop by for our anniversary celebration Saturday, August 20th to meet Louise and taste Love a Bee honey. Love a Bee grew out […]
This week, we kick off our fourth annual Cinco Tortas de Mayo celebration, an ode to the great Mexican sandwich. The mastermind behind Cinco Tortas is Kel Troughton. Kel is the head of prepared foods here at The Local Butcher Shop as well as our artist in residence. His beautiful lettering adorns our shop walls and signs. […]
I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]