Posts Tagged ‘cloves

10
Jun
17

Meatballs

 

Adapted from recipereminiscing.com via cookite2bn.org

 

https://recipereminiscing.wordpress.com/pumpes-meat-balls/

http://cookit.e2bn.org/historycookbook/866-pumpes-meat-balls.html

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.


Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.

 

24
Jan
16

Oriental Beef Ribs

Why I decided  to go oriental style ?  Don’t know ,  possibly I read a recipe using 5 spice powder. Not having any 5 spice powder would require me to make some. 

Scavenging together the ingredients. Just approximated the ratio of ingredients from other recipes.

   
 
The more you look the more variations of 5 spice powder recipes you find. Since their was no fennel seed in the closet, I settled for dried fennel.

All into the fry pan in a slow oven to toast the herb and spices. 

Hand ground. 

   

 

 

Reserve enough for the ribs, any left overs to a spice bottle.
  

 

Ahhhhhhh… The aroma !

Now onto the ribs……

   

 A good massage with the 5 spice with an addition of salt and dried hot red pepper.

Over night to the fridge.Next day ready  for roasting,  a braver soul would have slow cooked them over charcoals out in the  cold.

Racked up to the oven.

  
Slow oven 250 to 275 for several hours gauging by the pull back of the meat from the bone.

  
Drain the fat and sauté onions,  deglaze with hard cider, add additional 5 spice powder and some hoisin sauce.

  
Plate it up over a bed of rice. Could have made some moo sho pancakes, (flour and water rolled dough) and wrapped the meat with fresh onion and sauce similar to a Peking duck. Another alternative would be rolled up in some big ass greens, bok choi etc. 

As it stands it didn’t take me long to be full, l suppose it’s beneficial that I’m more conscious  of my weight !

  
They were not, as it usually described, falling off the bone. There is enough chew and caveman teeth work to get the bones clean , the meat being tender with just enough fat and a bit of gristle to make it a authentic beefy rib, not something that has been trimmed of all fat and cartilage. Good Eats!

25
Oct
15

Fruit Crisp

Photos to be added later….

A recipe adapted from America’s Test Kitchen (2001/2015), Apple Crisp .

I call it the crust less crumb top apple pie. Any other suitable fruit can be used.

In addition, cardamom , allspice and cloves (ground) was added (to taste) to the topping ingredients.

Also  the quantity of ingredients of the topping, ( less the butter) is doubled and 1/2 reserved for later use.

1 and 1\ 2 cup all purpose flour

6 oz pecans, chopped fine

1 and 1/2 cups oats

1 cup light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Ground all spice to taste

Ground cloves to taste

1 teaspoon salt you may lessen if using salted butter.

Divide and Reserve 1/2 of the above for later use, it is easy to store in a baggie or mason jar  and will quicken future recipes.

Cut in to the remaining 1/2 , 1 stick butter ( unsalted )

The filling : I’m using a combo of 4131 Fuji and 4130 Cripps Pink, about 3 of each variety

Less the apple cider, (none available) the apples were cooked partly in a skillet with butter, there was plenty of juice released from the apples.

Sprinkle the partially cooked apples  with the topping,  if the butter wasn’t cut in, just cut the stick of butter in small pieces and dot the surface of the topping.

This is done in the same pan, naturally.

A hot oven at 450 degrees Fahrenheit,  will crisp up the topping and finish cooking the apples.

Remove and cool  after about 45 minute total cooking time.

Scoop portions of the fruit crisp to plate, serve plain or garnish with ice cream, drizzled chocolate etc.

10
Jan
15

lamb babyback ribs

from the store

 

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IMG_7046

 

a 5 spice rub, cinnamon, star anise,  cloves, nutmeg, pepper (pink peppercorns) actually 6 if you count the ginger I added.

 

 

 

 

IMG_7047

 

 

I used a roasting rack to suspend the ribs over a glass baking dish.

 

 

IMG_7050

 

In a slow oven about 250 degrees, a cold day , the oven ran for  around 4 hours keeping the kitchen area warm.

 

IMG_7052Add some BBQ sauce and wrap in foil. The sauce I used was strained from a recent batch of baked beans.

Back into the oven reduced to 200 degrees.

IMG_7053

Done !

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Plated up with broccoli rice and pineapple.

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27
Dec
14

Spicy meatballs with noodles

From 12/13/14….

In a recipe like this the measurements are not exact but…..

to ground meat, add about 1/8 teaspoon of:
Ground cloves
Ground allspice
Ground cinnamon
Dried ginger
Salt
Pepper
Red pepper flakes
Minced yellow onion
Ground cumin
Granulated garlic
Bread crumbs
Ground spent grain
Ketchup
One egg

form into meatballs, fry, broil, bake whatever.

IMG_6717

Into the drippings, add onion….  IMG_6718

 

IMG_6719

 

shredded carrot….

 

IMG_6720

 

 

add broth etc,  __________,____________,_________IMG_6721

 

reduce , stir , thicken……..IMG_6722

make noodles…..

IMG_6723 IMG_6724

finish sauce……cream, sour cream, milk , yogurt etc.

IMG_6725

boil noodles…..

IMG_6726

 

Plate ……IMG_6727

Add sauce,( I suppose you could add the meatballs to the sauce in the pan and heat through…….)

IMG_6728Yep, a bit of a change up from the traditional tomato based sauce.  Do you have a tolerance for spicy foods ?

07
Sep
13

SHRIMP N’ CURRY

Serves on white rice, prepare now.

Actually, the ingredients for  the  curry and the blend of Indian spices varies widely, this is what I used. (had available)

Curry Seasonings:
In a Mortar and pestle add,
1 teaspoon curry power
Dash ground ginger
Dash of cumin seeds
That’s it from the spice cabinet,but some chai tea mix gave me a couple of other items for flavor.

Cardamon pod
Allspice pod
1 clove, dried
Grind and mash the above , add other spices to preference.20130907-200053.jpg
The recipe calls for sour cream, substituted the following.
1/2 can evaporated milk, about 6 fluid ounces.
Whisked the milk with lemon juice and vinegar, let stand in the fridge to sour and thicken.
Didn’t really measure the amount of juice and vinegar, it should thicken up a bit.20130907-200108.jpg

Soak, if frozen , shrimp in a bowl covered with water, this is made for a single serving so the count depends on how big the shrimps are and your appetite.20130907-200120.jpg

Peel and clean the shrimp when thawed, leave the tails on. You can reserve the water to add to the sauce if necessary.

20130907-200138.jpg
Chop onion and sauté in olive oil / and or butter.20130907-200149.jpg

Add the shrimp and cook no more than several minutes till pink and opaque. Remove from the pan and set aside. (You could probably cook the shrimp in the sauce by leaving them in the pan, but I choose to set them aside at this point.)20130907-200207.jpg

Add the sour cream sauce to the pan, with the onions

20130907-200220.jpg

and add the mix of spices from the mortar.

20130907-200232.jpg

Cook till bubbly and fragrant.

20130907-200243.jpg

Plate a bed of rice,with the  shrimp.

20130907-200258.jpg

…….and sauce.

20130907-200312.jpg

add a dab of hot sauce if you like it spicy, or add hot pepper flakes to the spice mix.

20130907-200326.jpg

14
Oct
12

Spiced up Carrot Cake

20121007-232110.jpg
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.




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