Archive for January, 2017

22
Jan
17

Soup n’ salad

A small stockpot of chicken pieces, a chicken foot, onions, celery and vegetable broth, added  herbs and seasonings, simmer. Strain, and process chicken meat. Add Baby Brussels sprout leaves and mushrooms. Fine rice noodles completed the soup.

Both iceberg and romaine leafs , onion and grape tomatoes with toasted bread croutons were the ingredients of the salad, topped with house  thousand island spicy dressing.image

 

08
Jan
17

out with old , in with the new

file under keeping up with technology……

a simple upgrade… a gift for the holidays…

Before

img_1515After

img_1516Nothing earth shattering here; finally going LCD 20″monitor vs CRT

07
Jan
17

more fermentation…dough

Bread, a staple in our diet,  made fresh most of the time, some recent photos as the more I make bread, the more I vary the recipe.

First up Babka, similar from a previous posting https://pmetro.wordpress.com/2013/10/21/photosdraft/that was left un tagged I could not find, so a recipe from https://smittenkitchen.com/2014/10/better-chocolate-babka/ about the same recipe.

gifts for guests…

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multi seed sourdough

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Rustic bread

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random styles

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bread made with soft Italian flour

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experiment of dough on waffle iron, some stuffed

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various tasting of dough recipes

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img_1353the tipo “00” flour , soft Italian flour, Neapolitan style pizza, 500 degree oven..

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testing convection oven baking bread

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img_0729Experimental pizza

img_0730Eggplant with mushrooms and cheese

img_0732That’s all folks !

07
Jan
17

December memories, with recipes

It’s been both a busy time and a relaxing time, an effort to return to the blogisphere , catching up reading most of the blogs  I follow,  2017  now a time for renewal, physically in the kitchen with small upgrades by usual standards, to refresh the kitchen environment. All not accomplished in one fell swoop, as it won’t be a demolition and rebuild but improvements, cleanouts and replacements one thing at a time. But rewind slightly to December, the wrap up of the calendar year and Holiday time meals.

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Roasted veggies

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Soup, trying a mandolin slicer

1/2 Peking (style) duck

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5 spice powder and ginger rub

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Convection oven cooking

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Duck meat is a treat, usually I only find duck at the supercentre at holiday times. Hoisin sauce and soy sauce based finish.

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another version of pasta and veggies

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Christmas appetizer, gorton, a pork type spread, sometimes now a days  frowned upon as to it’s high fat content, but the food police seem to look the other way at Holiday time !!!!! (but it’s not eaten every day)

Gorton

1 1/4 lb. Pork Butt, diced
3/4 cup onion, finely diced
1/2 to 3/4 teaspoon cloves
1 teaspoon garlic, minced
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup milk (optional as needed)
1/4 cup fine bread crumbs
— all spice

spices are ground
measurements are a starting point. Open to interpretation.

It’s stressed that pork butt is used not pork shoulder.
If it’s possible, have the butcher cut the pork butt into
stew cubes. If a whole butt, bone in or boneless, is used, process to cube sized pieces. Fat content is necessary for consistency and taste.

Part of the recipe is in the preparation of the pork without using
a food processor. With a sharp knife, finely dice each cube of pork, to a fine dice and remove and discard any gristle and silver skin Do not omit the fat. Having a friend/relative sit with you with an additional cutting board and knife is a social aspect of the recipe.(if possible)

Cook onions and garlic in a heavy pan for simmering, sweating, not browning. Add the diced meat and slowly bring to a simmer. Add about 1/4 cup water, cover and simmer. Check every so often and add water as necessary. Simmer until the mixture is broken down completely, several hours. Add the rest of the spices adjusting to your preference  . Cool and refrigerate. Usually pressed into a oiled small bowl etc. and un molded to serve with crackers or dried bread, like a pat`e.

 

The typical Christmas dinner, finally I tried the spatch cock  turkey, this year was a scaled down meal in both the size of the turkey and guests.

img_1464img_1470Stuffed under the skin was a recipe of slightly hot and sweet rice. Bread stuffing was a required family side dish cooked in a separate baking dish.  The turkey was a bit overdone as I try to gage timing for dinner, but it’s hard to tell how long appetizer and socializing time will last. should have been pulled from oven sooner. I would cook a bird like this again as the cooking time is reduced and the bird cooks more evenly. Turkey was about 10 lbs. Thanks to twitter video postings, it prompted me to actually split the turkey this year.

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Later in the day , cake and meat pie.

Meat Pie

1 1/2 ground beef (90% lean)
1 1/2 ground pork
1 medium onion, fine dice
1 small can (or container) beef broth, (14oz)
1/2 teaspoon Bell’s poultry seasonings
1/4 teaspoon ground cloves
1 sleeve saltine crackers, crushed fine

Stir onions, meat and broth in a pan, when cooked*
add crackers crumbs, then add seasonings, salt and pepper to taste.
use as a filling for two 9 inch pie crusts, with tops.
350 degrees Fahrenheit, lower middle rack of oven, till crust is done.
Best at room temperature or cold.
Yields 2 pies

*when cooked, meat is cooked through and simmered till desired
consistency. Adjust with additional broth/water if necessary. Recipe is similar to meat stuffing, and as always amounts
and length of cooking time are open to interpretation.

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Happy Christmas !

03
Jan
17

Tomato mushroom ragout with pasta and brocolli 

It’s not often that I utilized boxed pasta since I really enjoy the taste of fresh pasta, but for the sake of convenience tonight, some fresh diced tomatoes, simmered with sliced mushrooms, garlic and reduced with mead. Add brocolli to the boiling water with the pasta as a base for the ragout. Simply served , got a have those veggies !


Happy 2017 cooking, post holiday meal.




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