Steak au Poivre

Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.

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{name} Posted by Michele Frank on 09/30, 2010 at 01:46 PM

Comments (1) | Permalink | Tags: recipe | steak | meat |

Penn State Meat Sale

While riding the bus to Innovation Park one morning, I saw a huge line of people standing outside a non-descript building. In my four years at Penn State, I never once paid any attention to this building, despite the fact that every football season I have walked past it on my way into Beaver Stadium. Outside there was a sign advertising a meat sale. Curious, I went online once I reached my destination and found what might be considered Penn State’s best kept secret. Almost every Friday during the Fall and Spring semesters, the Meat Laboratory holds a retail sale full of fresh cut, locally raised meat that is open to the public.

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{name} Posted by Michele Frank on 09/28, 2010 at 08:11 AM

Comments (0) | Permalink | Tags: meat | tailgaiting | psu |

Butternut Squash, Apple, Gorgonzola Gratin

Here’s a recipe to add to your autumn arsenal. It’s tart and tangy and pairs well with slow-cooked pork and sweet pumpkin ale.

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{name} Posted by Emily Wiley on 09/24, 2010 at 11:22 AM

Comments (0) | Permalink | Tags: recipe | fall | apples | butternutsquash |

Roasted Acorn Squash

Fall is here! Which means it’s time for squash. Acorn squash, in particular, has great flavor and only requires a small amount of prep time to create a delicious side dish.

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{name} Posted by Jessica Reilley on 09/23, 2010 at 12:13 PM

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