Beef & Noodles in a Spicy Juice

A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.

How about some market inspiration before the next market. The ingredients in this recipe can be found at the market and in your pantry. So come on out to the market and get cooking.

From the Market:

Shaved Beef – Our beef comes from Cow Creek Organic Farm. We asked the butcher to shave some of the top round.
Coffee RubCedar Oak Farms very own spice blend. Robust and savory that provides a dark flavor this rub seals in the essences and juices of your meat.
Produce – Young green onion, radishes, garlic – Stop at Munger Manor Farm’s booth and pick up these farm fresh produces, but don’t stop there. They offer a wide variety of garden goodness.
Italian FlourJanie’s Mill Italian flour is the perfect pasta flour. It offers a highly-sifted, high-protein, flavorful flour that works well for this pasta.
Eggs – we do not keep eggs in the market, but our farm is close to others that offer fresh farm eggs and milk. We will be glad to direct you to them.

Pasta by Hand vs. Mixer:

Whether by hand or mixer the choice is yours. I prefer to mix the dough by hand because it allows me to feel the texture of the pasta and adjust the flour accordingly. Then I bring out the stand-up mixer to roll and cut. I do not have the upper body strength or workout ethic needed to roll out a thin, transparent dough. The first thing to keep in mind is pasta is very forgiving, so relax. A few simple adjustments will get you to the dough you desire. Here is the basic rule of thumb. If the dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of water. If it is too sticky, add 1 teaspoon of flour. Continue to add more water or flour as needed to bring the pasta to the correct texture.

So let’s cook!

Beef & Noodles in a Spicy Juice

Cedar Oak Farms
A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.
Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Pasta Roller & Cutter

Ingredients
  

  • 1 pound *shaved beef
  • 1 tablespoon *Coffee Rub
  • 1 tablespoon olive oil
  • 3-4 *sliced early green onion separate the greens from the bulb
  • 2 cloves *minced garlic
  • 8 ounces beef broth
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ¼ cup red wine
  • Salt & Pepper to taste
  • 2 teaspoons horseradish sauce

Pasta:

  • 4 **eggs room temperature
  • cups *Italian flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Instructions
 

  • To get the meat well-seasoned take the beef out, sprinkle the coffee rub over the beef and toss to mix. Let the beef come to room temperature, about 30 minutes.
  • Next, start on the pasta. You may use your stand-up mixer, but I like to mix with my hands. That allows me to feel the texture and adjust the flour as needed. These directions following that method. Whisk together the flour and salt and place on a flat surface. Make a well in the center of the flour and add the oil.
  • Whisk the eggs until light and fluffy. Add some of the egg to the center and gradually begin to add flour to the center. I add the eggs slowly to avoid overspill. Make another well, add more egg, and bring in the flour. Repeat this step until all the egg has been incorporated into the flour and you have a nice dough.
  • Knead the dough until the pasta is smooth and silky. Wrap the pasta in plastic wrap and let rest 20 minutes.
  • Cut the dough in half and shape into two balls. Working with one ball at a time roll the dough into a long oval strip. Pull in the sides as you work. You want the width to be just short of the width of your pasta roller.
  • Finish rolling the dough in a pasta roller starting at the widest thickness and working down to the smallest after each roll until the pasta is thin enough to see your hand through. This will produce a long strip of pasta. Now is where the stand-up mixer comes in handy. You can roll the dough into a spiral and cut by hand, but I like the uniformed cut that you get from a pasta cutter.
  • Attach the fettuccine pasta cutter to the mixer. Cut you pasta strip in thirds or half and slowly guide through the cutter. Lay one end of the pasta on a parchment lined baking sheet and begin to circle and lower until you have a nice round ball of cut pasta.
  • Repeat until all the pasta has been rolled out and cut. Set aside.
  • Start a pot of salted water bringing to a boil.
  • Meanwhile, heat the oil in a skillet over medium-high heat until shimmering. Reduce the heat to medium and add the garlic and sliced onion bulbs. Sauté 1-2 minutes or until fragrant and soft. Add the beef. Cook until all the meat is just brown. Do not overcook or the beef will be too tough. Transfer to a bowl and keep warm.
  • Using the same skillet add the broth, water, Worcestershire sauce, paprika, and salt and pepper to taste. Cook for 5 minutes bringing the flavors together. Add the wine and continue to cook until reduced to about half. Stir in the horseradish sauce. Lower the heat to low and let simmer while you cook the pasta.
  • Place the pasta into the boiling salted water. Fresh pasta only needs 6 minutes in the water. Drain.
  • Divide the broth evenly between serving bowls. Top with a serving of pasta and shaved beef. Garnish with sliced radish and the sliced onion greens.

Notes

* Available at the “Market on the Farm” at Cedar Oak Farms.
** Available at a neighboring farm.
Keyword Beef, Coffee Rub, Pasta

Meat Pie

Meat pies have been around since 9500 BC according to Wikipedia. Other sites have it making an entrance much earlier than that. Whenever it made an appearance it’s original purpose was to preserve the meat. Meat was wrapped in a hard flour pocket wrapped several inches thick and baked under hot coals until harden. Amazingly, the pastry was not meant to be eaten. Throwing away the pastry of today’s meat pie would be a travesty. It is that buttery flaky crust baked golden brown that defines today’s meat pie.

Continue reading “Meat Pie”

Black and Blue Salad

It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.

CROUTONS

What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.

DRESSING

We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian.  Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.

Black and Blue Salad

Cedar Oak Farms
A simple, yet delicious, salad using the bold blend of our Steak Seasoning. Homemade croutons made with our rustic country bread and spaghettis seasoning.
Prep Time 10 mins
Cook Time 20 mins
Course Salad
Cuisine American

Ingredients
  

SALAD

  • 2 black angus boneless strip steaks
  • 2 tablespoons COFarms Steak Seasoning
  • 4 cups chopped Romaine lettuce
  • 1/4 cup chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled blue cheese

CROUTONS

  • 1/4 loaf rustic country bread
  • 2 tablespoons olive oil
  • 1 ½ teaspoons COFarms Spaghetti Seasoning

Instructions
 

  • Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
  • Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
  • Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
  • Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
Keyword Beef, Salad, Spaghetti Seasoning, Steak Seasoning

Smoked Salmon Pizza

A homemade pizza dough smoldered in a cheesy white sauce with slivers of smoked salmon, spinach, a bite of fresh dill, and smothered in provolone and mozzarella.

The first time I had this pizza was back in my college days and you know all college students are pizza connoisseur. At least, it was a constant staple in my diet. Dinner on Saturday and breakfast all week long. Perfect for a broke college student. So when I say this pizza is delicious you can trust me. A few decades later and it is still one of my favorite pizzas. Definitely in the top five.

Salmon & Dill:

Salmon and dill is the perfect blend of flavors. It may not be as synonymous as peanut butter and jelly, but it should be. Dill adds that perfect delicate kick to salmon giving it a light herby taste that allows the rich and buttery flavor of the salmon to stand out.

Smoked Salmon:

Smoked salmon is considered a delicacy and often carries the price tag as such, but it is worth it. Do not use regular salmon or you will miss the complexity of this pizza. I use sliced smoked salmon because I like the look of it on the pizza, but you can break up a fillet if you cannot find sliced. Smoked salmon is usually in the meat department in most grocery stores.

Shop our pantry!

Smoked Salmon Pizza

Cedar Oak Farms
smoked salmon, cream sauce, mozzarella + provolone, smoked salmon, spinach + dill
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 2 Pizzas

Ingredients
  

Pizza Dough:

  • 1 ½ cups warm water
  • 3 tablespoons corn syrup
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups pizza flour we use Janie’s Mill

Cream Sauce:

  • 1 cup heavy cream
  • 1/2 stick butter
  • 2 tablespoons cream cheese
  • 1/3 cup shredded parmesan cheese
  • 1 clove fresh garlic minced

Toppings:

  • 1/2 cup mozzarella
  • 1/2 cup provolone
  • 4 ounces smoked salmon
  • 2 cups fresh spinach
  • 1 clove garlic
  • 1/4 cup chopped fresh dill

Instructions
 

  • Preheat the oven to 450˚F. Place a pizza stone or heavy baking sheet turn upside down in the oven.
  • In a 2-cup measuring cup measure out the water. Add the corn syrup and yeast, mix. Let the mixture rest for 5 minutes or until the yeast starts to bubble.
  • Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour one cup at time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
  • Knead adding additional flour from the board until no longer sticky, about 5 – 6 kneads is all that is needed. Place a warm, moist towel over the dough and let rest for 15 minutes.
  • Roll the dough into a ½-inch thick circle, or two ovals, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles.

Cream Sauce:

  • Combine heavy cream, butter, and cream cheese in a saucepan over medium heat stirring occasionally. Simmer until melted.
  • Stir in parmesan cheese and garlic. Continue cooking on low for 15-20 minutes.
  • Spread over the pizza dough.

Toppings:

  • Add a drizzle or two of olive oil to a skillet and heat. When hot, add the spinach. Piece the garlic with a fork and keeping the garlic on the tines mix the spinach until wilted down, about 2 minutes. Remove from heat and season with salt and pepper.
  • Position the spinach evenly over the cream sauce dividing evenly. Add the dill, reserving 1 – 2 tablespoons, smoked salmon and cheeses.

Bake:

  • Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust is golden brown and the cheese is bubbly. Garnish with the reserved dill, if desired.

Notes

If you prefer to freeze the pizzas, do not add the cheese yet. Bake the cheese-less pizza for 10 minutes. Remove from oven and let cool. Sprinkle with cheese. Cover with plastic or foil to protect from freezer burn and freeze in a plastic container or box. When ready to serve, remove from freezer. Place on a pizza stone or on the oven rack and bake at 375°F for 20- 25 minutes.
Keyword Pizzas & Flatbreads