Recipes

These gingersnaps are crisp, chewy, and flavorful.

Deviled eggs are a guaranteed crowdpleaser. Our recipe includes the seven classic ingredients - Lick Skillet Farm pastured eggs, mayonnaise, mustard, pickles, salt, pepper and paprika - with a splash of pickle brine for a bit of extra tang.

Did you know that when this traditional farmer’s recipe is made with ground lamb, it is a Shepherd’s Pie, and when it’s made with ground beef, it is a Cottage Pie? Naming conventions aside, this simple recipe combines lean, healthy meat and garden vegetables to produce a deliciously savory and fulfilling crowd-pleasing comfort casserole.

How did a simple, slowly cooked stew of farm-to-table ingredients – grass-finished beef, mushrooms, baby onions, grass-finished beef stock and, light and fruity red wine – ascend from its humble beginnings in the kitchens of busy wives of farmers to achieve the title of “National Dish of France” in 2017? Because it’s singularly delicious. Beef Bourguignon (English translation: beef in the style of Burgundy) gained popularity – and a certain “je ne sais quoi” – in the United States with the publication of Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle in 1961. Today, whether our motivation is a Francophile staycation, a cozy, warm kitchen on a cold, short day, or the family budget requires we coax flavor and sustenance out of an economical piece of beef, we find ourselves giddily returning to this classic recipe again and again.

Our favorite recipe for country-fried steak honors the traditional two-step cooking methods that make mouthwatering magic out of tougher, leaner (and more affordable!) cuts of meat while also allowing for modern dietary needs (this dish is gluten free) and preferences (and keto-friendly!).

Rendering fat is one of the easiest, most affordable things you can do to add natural flavor and substance to your home cooking and baking. Lick Skillet Farm pork lard comes from our pasture-raised heritage animals. Our regenerative agricultural protocols produce nutritionally dense foods and, in this instance, a near-neutral oil than can be used in a variety of recipes and cooking preparations.

“If you haven’t made roasted marrow bones yet, stop what you’re doing, find a local farmer who is pasture-raising cows on 100% grass, and get some bones. You won’t believe how easy it is to enjoy this gourmet super-food at home. Your great grandmother would be so proud!” Sanfilippo, Diane. Practical Paleo. Victory Belt Publishing, Inc. 2012. Page 288

Pork coppa roast is the most delicious cut of pork you’ve never tasted. An extension of the loin, this cut runs through the pork shoulder. Because it is in the shoulder, coppa has a lot of fat and is a muscle that gets used a lot, resulting in abundant flavor. The delicious taste of what is already a quite special cut of pork is further elevated by Lick Skillet Farm protocols of raising heritage hogs in gourmet salad bar pastures and never feeding the animals corn or soy. There are a myriad of ways to prepare a pork coppa roast; here is the traditional roasting recipe from Piacenza, Italy.

Kafta is common and popular across North Africa, throughout the Middle East, in Greece, Turkey, Iran and all the way to India. Similar to a meatball or meatloaf, kafta is a mixture of ground meat formed into a ball or pressed into a skewer and grilled.

The beauty of this weeknight confit is that 1) you will have leftover lemony garlicky chicken oil 2) the leftover lemony garlicky chicken oil is ridiculously delicious and 3) it can be repurposed to fry eggs, roast vegetables, cook more chicken, smear on toast, or make breadcrumbs. When stored in an airtight container, and refrigerated, it will keep for up to one month.

Beef brisket is a favorite among barbeque enthusiasts because of how, when cooked low and slow, this tough cut of meat transforms into a tender delicacy that’s full of flavor.