Archive for October, 2012


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.



Rice and tomato casserole

The pictures make this self explanatory.









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

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


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


leaf peeping road trip


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.


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.

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.


Spiced up Carrot Cake

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






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.
2 cups flour
2 cups sugar
1 teaspoon of each of the following
Baking soda
Baking powder
Ground cinnamon, add your own fresh ground spices here as noted above
Blend together to above dry ingredients.
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.


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.




Roasted Tomato and red pepper lasagna

Not to be redundant, but here is another what have you recipe for lasagne with on hand ingredients.
The leek and potato soup was used as a cream sauce for the layering. See:/potato and leek soup
Layers were composed of roasted red peppers and tomato with garlic, cooked ground beef, american cheese.

20121007-225859.jpgRoast veggies in a covered container and strain. This was for a small amount. A small oven proof dish for two servings sufficed. />
20121007-230022.jpg note : also use your favorite herbs

20121007-230118.jpg The leek and potato soup made this a tasty lasagna filling.


Korean short ribs

Let’s get right to the the meat of the issue.

20121007-184317.jpgYes, I’m salivating, don’t mind if I seem to have a blank stare on my face. My eyes are glazed over… You see the reason !

20121007-215448.jpgAlmost $17.00 worth of meat and worth every penny. I don’t have these very often, some shudder at the meat to bone ratio especially when most meat is prepared mostly boneless, but ya know “the meat closest to the bone is the most flavor full”. Take a good look at the marrow, pure flavor.

20121007-215507.jpgHere are the players, ginger, soy sauce, garlic, sugar, sesame seed, onion, pepper
Each one will ante up the following amount:
Soy sauce: 1/2 cup
Onion :1/4 cup chopped
Sugar :2 tablespoons
Sesame seed :2 tablespoons
Ginger :2 teaspoons
Pepper: 1/2 teaspoon
Pool together for a marinade with the ribs in large ziplock bag

20121007-215520.jpgMassage the bag throughly and put in the fridge. Rotate the bag when you visit the fridge in the next few hours, preferably 8 hours or more.
The rest is easy, get out the crockpot and have it ready, before leaving for work, put the ribs and all the juices, less the bag of course, in to the crockpot. Set the heat to low. Now maybe your co workers will notice that you work a bit faster today in the belief that you’ll get home sooner to the ribs! I served this with mashed carrots. Save the bones for stock !!


Don’t be turned off by all the fat and drippings. It’s not my fault that most have been brainwashed to run at the sight of fat. A little goes a long way. I don’t have this meal every day. Even fully cooked some will still trim every bit of fat from the meat. not me ! Have a glass of wine.
Place the ribs on a plate and pour off the drippings to a container or small sauce pan. Place in the back of the freezer for about 20 minutes. The fat will be congealed, carefully cut out the fat and lift it from the pan and place in a container for other use. Use the remaining juices as gravy, but due to the cooking process you won’t need hardly any.
This recipe is adapted from Korean Braised Short Ribs, Betty Crocker International Cookbook.


Cardamon plum crumble

Adapted from
With a bag of plums from the local orchard it would be good for a sweet dessert. A plus is the flavoring of cardamon . This is a fairly easy recipe for those already familiar with a crumbly fruit-baked dish. I won’t reiterate the recipe.
The only misgivings is that I used old store bought ground cardamon, which in the future, I will order some pods to have that fresh ground flavor. Also I could have reduced or probably omitted the addition of orange juice. The finished dish was a bit on the juicy side , even when cooled, something a spoon solved by bailing out the extra juice out from the dish.

20121007-213142.jpgThe plums prepared in the baking dish.

20121007-213300.jpgcrumble ingredients, MMMMM… Butter

20121007-213431.jpgcrumble mixed

baking, don’t mind the oven , I’ll get around to cleaning it soon

20121007-213555.jpgmaybe the crumble topping could have been more crumbly but what the hell, it’s good! Wheres the vanilla ice cream ??


October 2012

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