We Enjoyed Seeing Your MALT-Protected Meals!
March 4, 2021
Thank you for participating in #MALTFoodWeek! We are always thrilled to see how committed our community is to supporting local farmers and ranchers who provide us with fresh, healthy and delicious food.
When you support MALT-protected producers, you support farmland preservation, an interconnected community, our regional food system, ecological health and climate resiliency.
Now onto the winners of our #MALTFoodWeek challenge…
We saw some incredible MALTed meals and treats on social media. It was hard to pick just five winners! But as promised, we chose at random five foodie creations to feature. Check out these delicious MALTed meals:
Zoë’s Lemon Meringue Tart
With citrus season in full swing, are you wondering what to do with all of your lemons? Check out Zoë’s delicious homemade lemon meringue tart baked with Tomales Bay Pastures eggs and Bivalve Dairy butter!
The recipe can be found here.
Cooking is my way of connecting with our community. This area is bountiful with amazing products being produced all around me. From butter churned just up the road to eggs that were hatched from hens running about looking over Tomales Bay. I am inspired every day by anything my mother brings home to create something that I can share with neighbors and friends to honor these ingredients.Zoë Rocco-Zilber, 13 years old
Surf Market’s Grilled Rib-eye Steak:
Who says grilling season isn’t year-round? Check out this tantalizing grilled Stemple Creek Ranch bone-in rib-eye steak made by Surf Market in Gualala, Ca. They shared tips to grilling the perfect steak — read on to learn more!
Surf Market’s Guide to Grilling the Perfect Steak:
Grilling the perfect steak requires a little bit of planning but the outcome is completely worth it. The crust is what we crave: the seared, crispy, salty, caramelized outside that yields the tender, juicy flavors on the inside.
Dry Aging — Wipe the steaks with a paper towel so they are completely dry. Season both sides with kosher salt, about ½ a tablespoon on each side. Put steaks on a wire rack, over a tray and let it sit uncovered in your fridge for at least one day and up to four days. This step makes all the difference!
Light it up — After you have dry aged the steaks for at least one day, take them out of the fridge and let them sit for about 20 minutes. Light the grill and, using tongs and a paper towel, give the grill rack a fast wipe with a neutral oil to prevent sticking. Give your steaks a few grinds of pepper. Place steaks on the grill without moving them (this is where the crust magic happens) for approximately 5–6 minutes depending on thickness. You want a hot fire but not a flaming fire. After 5–6 minutes turn the steaks and cook another 5-6 minutes. Remove steaks from the grill, let them rest for 5–10 minutes and serve.
The Wild Pear Co.’s Grilled Cheese Sandwich:
This melt-in-your-mouth grilled cheese takes a MALT-fan favorite to the next level! The Wild Pear Co. made a classic grilled cheese sandwich with their onion and balsamic jam and Nicasio Valley Cheese’s Nicasio Reserve, panfried in Straus Family Creamery butter. Uhm … yum!
Ellen Straus’s Classic Pie Crust:
In celebration of #MALTFoodWeek, MALT Community Business Partner Straus Family Creamery shared a classic pie crust recipe from its founder Albert Straus’s mother — Ellen Straus — a cofounding member of MALT.
The recipe can be found here!
Bivalve Dairy’s Pasture-to-Plate Bruschetta:
Bivalve Dairy‘s pasture-to-plate bruschetta has us craving some MALT-protected cheese! This extra cheesy bruschetta was made with Bivalve Dairy’s Foundry Fresh spreadable cheese and topped with Mendonça.
Thank you to everyone who participated in #MALTFoodWeek.