Wednesday, October 21, 2015

Back to the Present: Farm to Table

30 years ago, when the movie "Back to the Future" was released, Willie Nelson and friends organized the first Farm Aide Concert.  Our dinner tonight features foods grown and raised by local farmers.  Sirloin Tip Roast with Tomato Charmoula and Vegetables, Corn cut off the cob and Cole Slaw comprises the menu with local ingredients from the Farmers Market and Farm Stores.  Working H Farms raises and slaughters 100% grass fed gourmet beef with no hormones, additives, chemicals or antibiotics.  The corn is from Klotz Farm Store last of the season's harvest.  The cabbage, carrots, potatoes, onions, eggplant and squash are from the Morgantown Farmers Market.  The peppers are from my back deck garden.

Sirloin Tip Roast with Tomato Charmoula

(Serves 3)

Toast the seeds in olive oil on stovetop for 2 minutes.  Drain on paper towels.
1 1/2 teaspoon cumin seed
1 1/2 teaspoon coriander seed
1 teaspoon olive oil

Saute pepper, onion and garlic in olive oil.
1 green pepper, seeded and cut in strips
1 small onion, diced
2 garlic cloves, minced
1 teaspoon olive oil 

Add tomato slices to pan and grill on both sides.
2 plum tomatoes, sliced
Fresh ground pepper
Dice tomatoes.

Grind toasted cumin and coriander seeds.  Rub into beef.

Place beef in crock pot along with eggplant, squash and potatoes.
1/2 pound sirloin tip roast
2 thin eggplants, peeled and sliced
2 petite yellow squash, sliced
4 new potatoes, halved
Add sauteed pepper-onion-garlic mix and tomatoes.

Pour wine and lemon over beef and vegetables.  Add parsley and paprika.
3 ounce white zinfandel 
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup fresh parsley, snipped
3/4 teaspoon paprika

Cook on high in covered crockpot for 3 hours.  
Add mushrooms.
1/2 cup chopped mushroom caps and stems
Turn temperature to low.  Cook for another hour.

Part of the recipe was inspired by Food and Wine Magazine.


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