Schezwan Chili

Scrub four delicata squash. Halve and de-seed. You can toast the seeds with a bit of salt and oil, they are quite tasty. Slice thinly and add to the crockpot.

Brown one pound of meat, ground beef, lamb, goat are all tasty options.

Add the browned meet into the crock pot and drizzle with 2 tbls sesame seed oil, 2 tbls rice wine vinegar, 3 tbls brown sugar, 2 tbls soy sauce, 1 tbls red pepper flakes, 1/2 tbls ground chili powder, 1 oz fresh ginger slivered, 12 oz homemade garlic tomato paste, one can well washed chickpeas, 4 cloves of crushed garlic, and 1 large onion chopped. Cook on high for 3 hours.

Nickel City Cheese & Mercantile

Owner and Cheesemonger, Jill Forster runs the Nickel City Cheese & Mercantile, a specialty shop that breathes classic European crèmerie. After receiving training at the New England Culinary Institute in Montpelier, Vermont, Jill worked in a number of restaurants until moving to Boston where she began learning about cheese. Over the past few years she gained experience in all aspects of cheese, from production to sale, culminating in moving back into the WNY area and opening this delightful shop.

The main case is full of cheese and specialty meats, like Bleu D'auvergne 'Terre des Volcan'. A raw milk blue which has a creamier, less salty flavor compared to its sister roquefort. 

While still pungent and full flavored, it is more buttery and moist than other types of blues. Great as a salad dressing, table cheese or base for pasta sauce, or eating straight out of it's packaging like Bob and I did.

Olives and pickled peppers and soft spreads are displayed well, inviting you to load up your bag with sharp, salty and intensely flavored foods.

I loved the brilliant afternoon light pouring in the front windows. 



Jill created this light fixture herself from milk bottles!

The shop is superbly dressed with antique furniture and crisp linens and bright green potted plants.

Jams, jellies, candies, crackers and sweets line the shelves.












The most unique canistered sweet being the goat's milk caramels. Soft, salty and milky sweet.

Bars of chocolates and quince membrillo and chocolate dipped figs are all stacked neatly, encouraging you to toss more in your basket than you probably need.

Sodas, meat sticks and more cheese line the second tall open case.

Jill also makes mac & cheese and sandwiches and from what other guests have said, they are outstanding!

This visit was such a nice change from the crowded and jumbled cheese cases in the local grocery stores. The variety and Jill's friendly nature are sure to have me returning again soon and often.

Beef Pot Pie

1 lb sirloin steak
8 large garlic cloves
2 scallions
1 medium Spanish onion
Organic Beef:
Better Than Bouillon
1/4 of warm water


Cook over medium until garlic is soft and the beef is tender, approximately 1 hour.

Boil potatoes, carrots, and leeks until soft. Add salt and pepper. Pre-heat the oven to 400 degrees. Then layer onto the beef.

Fold gently and then pour into a large pie pan.

Layer on the pie crust, making at least four heat vents. Set onto a lined baking sheet. Bake for 20 minutes, or until golden brown.

 Let sit for 20 minutes to cool slightly.

Dish and enjoy!

Day 26 - Gramma Mora's Mexican Restaurant

Last night was hot and uncomfortable on so many levels. Too hot to stay inside and make anything. We went out instead for some authentic mexican food at Gramma Moras! The family that runs the restaurant have been in business for over thirty years and their commitment to serving quality food in a festive setting shows in so many ways. From the very chunky homemade guacamole, to their well seasoned homemade chorizo sausage, to using local vegetables and meats the whole experience at Gramma's is one of settle down and tuck in. Dishes are large and well plated and there are always leftovers!

We had Chicken and Steak Fajita and Quesadilla dinners. There were baskets of freshly made chips and red chilies salsa, a large bowl of bean dip and the guacamole was outstanding.

Day 22 - Steak with Marinated Artichokes and Bergenost Cheese

Break down cost of this meal.

Steak from Lake Country Farm $5.80
Artichokes from Quarry Brook Farms $4.00
Boston Lettuce from Eden Farms $1.99
Greek Goddess Dressing and Marinade
Bergenost Cheese from Yancy's Fancy $3.48
Heirloom Tomatoes $1.00

Total cost for 4 servings = $16.27

Layer the steaks into an oiled pan with artichokes hearts that have been marinated. Add a layer of Bergenost cheese on top. Tent the foil over the pan and broil on low or at 400 degrees for 20 minutes. Then remove the foil and broil on high for two minutes or allow to continue to bake at 400 degrees uncovered until the cheese just starts to brown. Serve with a salad and a tangy beverage.

Day 19 - French Onion Soup with Maple Syrup Squash and Peaches

Break down cost of meal.

5 onions $3.00
4 tbls salt
4 small slices of stale bread
8 oz organic mozzarella $4.99
Saved Oxtail bones
8 - 10 cups of water
Maple Syrup from Ulinger's East Otto Farm
Butternut Squash from Tony's Garden
Peach preserves

Total cost for 5 servings = $8.00

Boil oxtails in water for 30 minutes. Remove the bones. Thinly slice the onions,  sprinkle with salt and boil. Halve the butternut squash, filling the emptied seed wells with maple syrup. Place in a 9x11 pan with 2 cups of water. Cover and bake at 425 degrees until tender.

Remove the squash and set aside to slightly cool. Add one cup of water to cookie sheet. Fill soup bowl 3/4 full of onion soup. Place crouton in and layer thin slices of mozzarella on top. Broil until cheese browns.

Scrape out the squash, being sure not to loose any of the syrup. Dish with hot peach preserves. Sprinkle with nutmeg.

Day 17 - Pork Roast in Stewed Apples, Potatoes, and Onions

 Break down cost of this meal.

2 onions $2.60
5 potatoes $3.00
6 apples $4.64
Pork Roast from Spars $9.19
Honey from Dawes Hill
Apple cider vinegar
"Chinese 5 Spice" $0.80

Total cost for 10 servings = $20.23

Turn your crockpot on high, adding a splash of olive oil. Large chop the onions, then potatoes, then the apples. Add in 1/4 cup of honey and 1/4 cup of apple cider vinegar. Sprinkle in 4 tbls of "Chinese 5 Spice". Place the roast on top. Cover and cook on high for three hours, then leave on warm until ready to serve.

We brought this to a potluck and it was tucked into before I could get a photo. But I can assure you the scent and flavor made the mouth water and everyone took heaping seconds!

Day 14 - Chili and McKenzie's Black Cherry Hard Cider

 

Breakdown cost of this meal.

McKenzie's Black Cherry Hard Cider $6.99
Cayuga Pure Organics Beans $3.99
Sorrento Cheese Mozzarella $2.99
Tomatoes $4.87
Mixed herbs and spices
Byrne Dairy Sour Cream $1.99
23 Meatballs (broken down) made at the beginning of the challenge

Total cost for 4 servings = $20.83

Day 12 - Vietnamese đuôi bò hầm

 Vietnamese đuôi bò hầm is vegetable oxtail stew. It's very similar to recipes I found for China and Italy except that in Vietnam the meat is deep fried or browned in oil instead of boiled. The vegetables are layered on top and every thing is steamed for four to five hours instead of being completely removed leaving only the broth behind.

These oxtails come from Lake Country Beef Farms. 3 lbs - $10

4 tbls ground pepper $1.00

2 tbls large flake salt $0.25

6 tbls Sunflower seed oil $1.00

3 tsp Truffle (or fish sauce) Oil $2.00

8 Carrots $3.00

4 Potatoes $1.25

3 Onions $1.00

7 to 10 cloves of Garlic $0.50


Total cost for this 8 serving dinner = $20.00

Rinse the meat and pat each piece dry. Start the crockpot on high and add oil, pepper and salt then layer in the meat. Every 15 minutes turn the meat. Do this four times.

When the first hour of browning the meat is done, add in 7 to 10 whole slightly crushed cloves of garlic.

Large chop the three onions.

Large chop the potatoes.

Chop the carrots into bite sized pieces. Add 1 cup of cool water. Cover and continue to cook on high for 4 hours.



Dish and serve with something light to drink, like iced tea or water. I recommend avoiding beer or wine, which will mask the flavor of beef and pepper. Buttered rolls to sop up the golden broth would be the perfect accompaniment.

Day 10 - Lagniappes - Eating Local

After a very long day we decided eating out was a better adventure than me trying to get creative in the kitchen. So we headed over to Lagniappes on Allen Street.


A seasonal delight; Lagniappes Fried Green Tomato Salad is crisp, fresh and boldly flavored. Cucumbers, a blend of greens, Romano cheese, and cayenne buttermilk ranch dressing support a layer of cool green tomatoes with hot crisp fritter exteriors. The tomatoes came from Gardens on Grant, an excellent all organic urban garden.

Lagniappes famous baked Mac and Cheese is taken to a whole other level with these two versions.

This dish is crawfish, sausage, onions, and peppers.

This one is sliced Cajun beef with pigeon peas, green olives, and peppers.

We also shared a bowl of traditional Red Beans & Rice with Andouille Sausage.

My youngest was dumbfounded and amazed by her plate of fried chicken, devouring and making all sorts of exclamations of how amazing the food was!

Eating local can be pretty fun if you give yourself permission to escape the kitchen and explore your city.

Day 7 - Beef Burgundy with Rice

Breakdown cost of this meal.

1 lb Stew Meat from Stand Fast Farms $7.93
1 large onion, chopped $0.64
8 to 10 small red potatoes chopped $3.99
2 cloves garlic, chopped $0.29

1 small sweet red pepper chopped $0.63
½ tsp  thyme
1 bay leaf
1 tbls flour
2 cups of red wine (Burgundy is best.) $8.95
4 tbls sunflower seed oil

2 tbls butter
Salt and freshly ground pepper

1 cup of rice

Green Romaine Lettuce

Total cost for 4 servings = Approximately $22.43

Add the onion, garlic and potatoes with the oil into a hot pot and after a few minutes of vigorous stirring, add 1 cup water. Fry up the meat in butter and a splash of wine. Turn down low once all sides are browned and allow to simmer for 25 to 30 minutes. Meanwhile add 1 cup of wine to the vegetables and cover, turning the flame down to medium/low. Add the meat and the sweet pepper and turn the flame to low and continue to cook for another 20 minutes. Pull the meat and veggies out and mix 1 tbls of flour with 1/4 cup of water, whisking until smooth. Add to the broth to make the gravy. Shut off the heat the moment the gravy begins to thicken. Dish and enjoy with a glass of wine!

I should mention that all of these peppers and most of the herbs were gifted or harvested from last year's garden. I purchase the majority of my produce from Wegman's Grocery on non farmer market days because they have the largest selection of Organic and Locally Farmed fruits and vegetables that are reasonably priced.