Archive for October, 2012

28
Oct
12

Pork chop stuffing bake

Baked pork chops with stuffing. An alternative to stuffed pork chops.

20121028-170839.jpggetting close to thanksgiving, so why wait till turkey day to make some stuffing. It’s just a few steps more after sautéing some vegetables and the like.

20121028-171056.jpgjust add torn bread, day old bread, frozen bread scraps crusts, breadcrumbs, whatever to the sautéed veggies. Season and add some water or stock.

20121028-171303.jpgput half in a skillet.

20121028-171622.jpglayer on the chops.

20121028-171718.jpgadd the rest of the stuffing and press firmly to cover the chops. Bake in the oven.

20121028-171954.jpgdone

28
Oct
12

Rice and tomato casserole

The pictures make this self explanatory.

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28
Oct
12

Odds n’ Ends

Just a few notes added to recent photographs combined in 1post.

20121028-152543.jpg This is made with about 2cups rye meal (flour) added to the standard recipe, also the addition of toasted caraway seeds.
20121028-152919.jpgclose up of the crumb structure. Excellent loaves, slices that were bagged for the toolbox table lunch were even better as a bit of condensation gave the bread A slightly moist texture the following day after baking. The toasted caraway seeds gives hits of flavor. 20121028-153329.jpg Pizza crust20121028-153539.<br /><br />
jpgsliced tomato, sausage, shredded spinach, mozzarella, Romano cheese, garlic, onion, green pepper.20121028-153954.jpgcorn salsa: corn, tomato, olives, green pepper, onions, seasonings. Nice to have in the fridge for many uses.
20121028-154409.jpgfry up some tortillas.
20121028-154822.jpgfold them over wit h salsa and cheese inside, run them under the broiler till crisp.20121028-155002.jpggarnish with salsa and sour cream. Consume !
20121028-155518.jpg two loaves of seedy bread, dough recipe with about 6 different toasted seeds. This recipe I used a yeast starter thats kept in the fridge, about a cup is brought up to room temperature and additional dry yeast is added to the starter ,usually one half as much as a recipe not using the starter, add some warm water, about a cup ,and a small amount of flour to get the fermentation going, then add more flour over time so it’s bubbling away, place in the mixer bowl and proceed with the usual amount of flour to prepare the dough. If time permits, I skip the addition of the yeast and proof the dough just with the starter fermentation. But this takes many hours with a sour dough type result.
20121028-161154.jpgOften I have used cornmeal, as cornmeal makes a good addition to coat pizza pans and bread pans. Here I use Bob’s Red Mill 8 grain wheat less cereal, that was bought and not used as hot cereal. It makes a nice crunch addition to dough baked product. Also used in pans was Traders Joe’s White grits, also know as course ground white corn flour. The bread and pizza release easy when using this in the pans, usually with a cooking spray first applied to the pans. But be aware a very course and crunchy grain bottom crust result may not be pleasing to all teeth! 20121028-163952.jpg
20121028-163042.jpgrising….

20121028-164400.jpgone of the rustic ,starter only recipes that have been baked.

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20121028-172531.jpgthe seedy bread finished with a slit top crust with butter. Ready for the storm.

22
Oct
12

leaf peeping road trip

10/21/2012

ya know I read other blogs that highlight travel and food. At times it’s not easy to always be at places and snapping pictures with a smart phone, camera or iPad…. but what the heck… I do want to contribute some photography effort other than pictures of food. A mild fall day here so (again) off to get fresh cider. (and rye flour for bread). Since it’s the fall season and peaking color change of foliage , it’s leaf peeping time whether you like it or not.

My daughter in front of the Ol Trusty (and a bit rusty) Topaz .

I would say we are close to, if not at peak foliage turning date. If any longer, there will be more color on the ground than in the trees. In New England this is forecasted along with the weather. We pulled off the road for some pictures. I believe Route 6 Hartford Pike on the way to Sunset Orchard for the cider run.

One of those shots with the sun shining through the trees.

This is what the fuss is all about, (just kidding). Foliage color.

sunlight and shadow

bright reds and oranges highlight the evergreens.

The canopy of overhanging branches. starting to get cloudier …. Now, off to the orchard…

At the side of the store, looking towards the orchard.

In the old days, we used to climb the trees for apples, now these are available.

No autumn  photo essay is complete without the multiple pumpkin picture.

Typical orchard scene. Most if not all of the apples had been picked, The sign in the store set next week as the close of apple sales. The fridge in the store only had 2 half gallons of cider and was being replenished, only half gallons remain. The store’s shelves were practically empty.

The road trip continues ….. southward for some  rye flour, or more correctly, rye meal.

Did I mention stone ground rye meal ?  WOW! talk about getting stoned !

These stones are the burrs of the grinder.

No this is not a talking stone, the mic was used for narrated tours of the mill.

Today was  also the close of the the Johnny Cakes festival. didn’t get any pictures of the vendors there.

You can get all particulars at Kenyon’s Grist Mill.

The size of the mill building and store is smaller than one would expect.

Looking into the business end of the beast, you can see the boot and chute where the grain, corn at this time, is loaded into the grinder. Noticeably missing is any interlocks, guarding and warnings signs for a piece of machinery this big. But then again something this old didn’t have the requirement at the time it was made.

The top of the grinder, the hopper, filled with corn.

Another view from the grist mill room. How many people know there is Usquepaugh Rhode Island?

I thought is was United States Quepaugh, Rhode Island 🙂

A view from the grounds, the stream and waterfall.

oh, here’s the rye meal.

Get ready for some rye bread.

14
Oct
12

Roasted sausage with tomato and broccoli

Some times less is more as they say. Having a batch of home made sausage brought in from California, made by my brother in law Charles, it would be best to taste it naked so to speak, as to have the best taste of the blend of flavors contained in the sausage.

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How easy could it be to roast up the sausage with some vegetables, so easy that I would have to make some fresh pasta to accompany it.

20121007-184151.jpgdressed with a seed mixture for crunch.

14
Oct
12

Spiced up Carrot Cake

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Guess the spices, oh , maybe you read the tags , fresh ground except for the ginger.!

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May be because of the time of the season, the smell of apples , cinnamon and other spaces like allspice, cloves etc. seem to dominate in recipes of cakes cookies and muffins. An abundance of carrots made this recipe possible. No, skip the frosting, cut into squares and enjoy. Good for lunchbox and a way to get more carrots into your diet. This recipe makes a very moist cake, one that won’t dry out too soon.
Recipe:
2 cups flour
2 cups sugar
1 teaspoon of each of the following
Baking soda
Baking powder
Salt
Ground cinnamon, add your own fresh ground spices here as noted above
Blend together to above dry ingredients.
Add:
3 cups shredded carrots
4 eggs
1 cup oil ( possibly less)
Mix to a batter and pan into a 13×9 pan,
Go at 325 degrees 50 to 60 minutes.
Test as usual with tooth pick etc.
Let cool.
From Better Homes and Garden Step by Step Cookbook.

07
Oct
12

Korean Short Rib Pizza

I make pizza with a lot of different ingredients so with leftovers from Korean Short Ribs, mushrooms were a natural addition. Don’t forget to add gravy. If you ever tasted beef stew with dumplings, this is a close second. This is one of the top 5 of my best pizzas if there is such a list.
The thick crust supports the meat and gravy.

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