Tuesday, September 29, 2009

Sunday, September 27, 2009

Wednesday, September 23, 2009

YAK TRACKS: RECIPE - Yak, Onion and Barley Soup Over A Swiss Cheese Flan

Vermont Yak, Onion & Barley Soup Over a Swiss Cheese Flan

Recipe by Patricia Teague of Champlain College


Barley 1#
Olive Oil 3 Tbs
Yellow Onion Diced 2 ea.
Ground Yak 2#
Mushrooms Sliced 3 c.
Swiss Chard Chopped 1 bnch
Minced Garlic 1 Tbs
Beef Stock/Broth 2 qt.
Salt 1 Tbs
Black Pepper 1 Tbs

Cover Barley with Water and Cook Separately in a Sauce Pot. When Done Rinse with warm water and set aside.

Heat oil in a large soup pot. Add and cook until tender. Add Yak meat and stir until crumbly. Add the remaining ingredients mushrooms – stock. Cooking for approximately 40 minutes. Add Barley and heat through.
Serve in a large bowl over the Swiss Cheese Flan.

Swiss Cheese Flan

Butter 3 Tbs
Small yellow onion finely diced 1 ea.
Heavy Cream ¾ c.
Eggs 3 ea.
Salt ½ tsp
Black pepper ½ tsp
Swiss Cheese shredded 1 1/4 c.

Melt butter and cook onion. Take off heat and add cream. Add the remaining ingredients. Pour into ramekins. Place into deep pan and fill with water. Cook in oven until firm, approximately 30 minutes. Let cool for 10 minutes. Using a sharp knife go around the edges of flan and turn out into soup bowl. Pour Yak on top and serve.

*This would be very tasty served with popovers, Yum!

Monday, September 21, 2009

YAK TRACKS: Meet our Yak Vet (and two yak calves)

YAK TRACKS: A breakout recipe for YAK BOREK

Thanks to our neighbor Jeannie Elias for passing this on!

Adapted from Contemporary Turkish Cooking
By Filiz Zorulu

Yak Borek
8 sheets phyllo dough (must be thawed)
(Phyllo dough tears easily, but ignore that and keep working!)
¼ lb. (1 stick) butter (melted)
1 egg (beaten, in a small bowl)
1 recipe Yak filling

Yak Filling
4 TB olive oil
1 medium onion chopped
4 garlic cloves
1 lb ground yak meat
3 TB tomato paste


1. Preheat oven to 400.
2. Butter a ten inch quiche or tart pan
3. Heat olive oil in frying pan.
4. Add garlic to pan and allow to become fragrant for 30-60 seconds.
5. Add onions to pan and allow to soften 3-4 minutes.
6. Add ground yak to pan and cook until all pink is gone.
7. Add tomato paste to pan and turn pan off and allow to cool.


1. Lay a sheet or two of aluminum foil on a counter to make a work surface that is bigger that the dimensions of the phyllo dough.
2. Lay one sheet of dough on foil, with widest edge toward you, brush with butter.
3. Lay second sheet of dough on foil.
4. Place one quarter of the yak mixture in a long line at the bottom of the wide side of the dough, the side closest to you.
5. Starting from the edge with the meat on it, carefully roll the phyllo, jelly roll style, or like you are rolling a cigar, roll it away from you, so that you end up with a cylinder of phyllo wrapped around your yak mixture.
6. Brush your cylinder with butter.
7. Now roll this first cylinder pinwheel fashion and place it in the quiche or tart pan. Be gentle and careful with the dough, but don’t fret. So what if it tears, it will still taste great.
8. Repeat steps 2-6 and then take the next yak filled phyllo cylinder to continue the pinwheel pattern in your pan.
9. Repeat step 8 twice more. You will ultimately make 4 cylinders and keep curling them around each other.
10. Brush finished Yak Borek with beaten egg.
11. Bake at 400 degrees for about 20-25 minutes.

You will almost certainly be the only family on the block, or person at your Pot Luck eating Yak Borek!!! Thanks to the Vermont Yak Company!!!

Thursday, September 10, 2009

Friday, September 4, 2009

YAK TRACKS: September Special! $7 Per Pound Ground!

The headline here says it all.

Now's the time to stock up on yak meat for the winter.

And, if you'd like a live yak to do your laundry for you, give us a call.

BYOC - Bring Your Own Clothesline.