Since I can’t give you these- because they are on my fridge, I think you should print out and hang on yours. all you need to know. i’d love to steal Jess P. measurement conversion magnet too. The first tells you how to store all your fruits and vegs– courtesy of Boston Organics- my faux-CSA. The second is actually just a postcard- but it tells you the right- and simplest way to cook any meat. It came from a Park Slope butcher. Grass fed. Organic. Local. Bla Bla Bla.
But let also tell you how I cook almost every single piece of meat. Like my lamb chops last night, holy cow. And the duck the night before that. Seriously. Everything. And i think i wrote this somewhere else on my site- but let me reiterate so that you start to do it too. After bringing the meat to room temp if possible. and salting ahead of time (as above). After searing meat on very hot pan. And putting in oven if so required. Take meat out and rest it (very important). In pan, pour out some of the fat if there is a ridiculous amount, but leave some in there. Take off heat. Pour in some healthy glugs of that old wine you keep in the fridge- the bottles gone bad. I always keep. Turn heat back up until high. It will start to bubble and thicken. Use a wooden spoon to scrape the bits off the bottom of pan. You want to keep on heat until it is thick enough that when you run the spoon down it, it leaves a path. Finally, add the dripping in that accumulated from the rested meat. Heat for like another 10 seconds to go all together and blend around. That’s it. If you were feeling crazy you could add some butter in, but the amount of fat I leave in the bottom of the pan, it is never necessary. Pour over meat. You are going to die of surprise how good this is.