We pulled this recipe from the files circa 2011. Enjoy.
For many people, the best part of the Thanksgiving turkey are the legs. The dark meat is more richly flavorful and for those who are in this camp...why bother with the breast? Chef Bill Taibe has come up with a solution for turkey leg lovers everywhere...Cider Braised Turkey Legs. Braising vs baking makes the meat literally fall off the bone. Enjoy.
What would Thanksgiving be without a little offal and who gives better offal than LeFarm's Bill Taibe? I mean really...the man knows his organ meats. LeFarm will be offering this recipe for Whipped Chicken Livers with Shallot Jam for pickup at leFarm (203.557.3701), but if you want to make it yourself at home, here's how:
At a loss for where to find some great tasting chicken livers? Try the new Craft Butchery in the Saugatuck area of Westport.
On New Years eve we came across a a dish for Spaghetti with Braised Veal Leg on leFarm's dinner menu. My husband (A.K.A the braise-master) decided to sample the slow-cooked meat to compare it to his own braised meat explorations. The analysis proved positive. Bill Taibe's braise had kicked our "you know whats," and layered atop fresh spaghetti, the dish was richly comforting. When winter weather abounds, it's time to hunker down and get cooking.
