"Just Good Food"
Pairing fresh ingredients with good beverages.
The overlapping of seasons brings a special joy and challenge to a cook, especially when you add in an umbrella of sustainable, local products matching with Brown- Forman’s line of spirits. My goal for these recipes is to achieve what Julia Child called “just good food from fresh ingredients.”
These recipes are guidelines, not absolute. As Chef Mario Batali said, “Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.”
All recipes are from Stein’s book The New Sustainable Kitchen Cookbook: Sustainable Cooking for all Seasons
Bourbon Braised Chicken Thighs with Bacon, Swiss Chard and Grits
Flageolet Beans with Roasted Heirloom Tomatoes
Milk Chocolate Dipped Peanut Butter Bourbon Balls
Bourbon Lamb Stew
Edward Lee, chef-owner chef at Louisville’s 610 Magnolia, gave a bourbon-spiked lamb shank recipe to Gourmet magazine for a 2008 story on Lee. A somewhat dumbed-down version of the recipe follows. I...
Bourbon Trail Chili
This chili is based on flavors from the Woodford Reserve Flavor Wheel. Add bourbon close to the end of cooking so that the alcohol cooks out but the bourbon flavors remain.
