Thankful for fatPosted: October 15, 2011
How do you make food taste great when you’ve cut out oil and salt from your diet? Butter is a miracle worker, but you don’t want to use it in everything. Thankfully, there’s always animal fat.
Thanksgiving pretty much kicked off my month of eating 100% local. We based the menu around a chicken we had in the freezer and vegetables that came from our CSA farm. Everything else came from the farmers’ market or the Local Source Market.
We settled on roasted chicken stuffed with herbs, mashed potatoes, mushrooms, roasted beets and sauteed turnip greens with bacon bits. I admit, the menu wasn’t all that innovative. The challenge here was to time every dish so we could use chicken or bacon fat for the other dishes.
For the chicken, we took thyme, parsley, rosemary and a little sauteed onion and stuffed it all under the breast skin. We got that roasting so we could ladle out the fat to use for the beets. Once the bacon was cooked for the turnip greens, we used that fat to prepare the chanterelle mushrooms.
We only used butter for the potatoes. I’ve been reluctant to use butter because it comes from the grocery store. It claims to be Atlantic, but I don’t think that qualifies as truly local since I can’t track exactly where it came from. The problem is I haven’t been able to find butter at the farmers’ market and I’m really too lazy to make it myself.
So, let’s just agree that this meal is 95-99% local and move on.
The meal was fantastic. It’s true what they say, fat does equal taste. But to be honest, I thought the mushrooms and potatoes needed salt (which is another thing I can’t seem to find). We washed it all down with a bottle of Jost L’Acadie chardonnay.