Here at 1844 House, we have mastered the practice of total utilization. That means that we find a way to use up all of the food that we are preparing so that there is minimal waste. Not only does it make sense from a business perspective; it makes sense from an environmental and conservation perspective. A great, simple example of this is our bread. We get fresh organic country white bread delivered from our local bakery every other day. If the bread is not consumed by the end of the second day it is turned into croutons, bread crumbs, bread pudding, crostini’s, etc.
Another example of this is tonight’s featured soup; Beef Tomato Macaroni with home made saltine crackers. This is a great way to help us use up the beef tenderloin scraps that we accumulate when cutting our fresh steaks each day. It is a North Country staple, and I have enjoyed many versions of this through out Northern NY at many diners and restaurants.
Our version starts with searing the beef in small batches to caramelize the meat, then we add our mire poix vegetables along with garlic and dried herbs and sweat them until they are aromatic. Finally, we add our rich and intense beef stock and chopped San Marzano tomatoes and simmer until all the flavors are melded together. The pasta is added just before it is served so it stays al dente and we serve our fresh baked saltines on the side so they are crisp and ready to crumble into your soup.