Woo Hoo, Got a Label!

Vermont Sunflower Oil has officially got an approved label - still working on the marketing aspect, but really pleased with the colors and artwork (which I did) - (pats self on back).

Vietnamese Steamed Crepes

Banh Cuon

 We ate these as fast as I could snap a photo - no fancy plating.  This is another wheat-free dim sum dish done at home, from ingredients I already had in the pantry.

Not a recipe, but a ratio and method found on the internet, noted, and then I lost the site address so I can't credit the author properly.  If it is you, I am sorry, but I couldn't find the page in my browsing history, nor in hours of subsequent Googling!

Batter: 1 part Tapioca Starch, 1 part White Rice Flour, 2 parts water.  I used 1/4 cup 1/4 cup, 1/2 cup to do a test batch.   Whisk together and let set 2 hours on the counter.

The filling: twelve ounces of mushrooms, 2 bunches of spring onions, a handful of cilantro and one pound of ground pork - saute together and keep warm.  (Much more filling than necessary for a test.)

Bring 2 cups of water in a large pan to a boil.  Add enough batter to form a very thin layer in a smaller pan resting within.  Place the cover on.   It takes only 2 minutes to steam.  The batch yielded 5 crepes.

 The wrap is so thin, you can see through it.

I removed the stretchy, sticky, bouncy crepe to a plate lightly spread with sesame oil, filled and rolled it.  In retrospect, I should have added the filling to the crepe after steaming for 30 seconds, returned the cover, and rolled it in the pan.

Ready for a spicy sauce of sambal olek, oyster sauce, vinegar, and agave syrup (sweet and sour in balance).

Rice Noodle Roll

I'm going to make a double batch tonight!  They are almost too simple - 3 ingredients for the batter, plus the filling of your choice - and such spectacular results.

Monday Menu: Vietnamese Sizzling Crepes

Banh Xeo

I miss sandwiches terribly, so I've been on a culinary quest to find other savory filling conveyances, ones that are so good they completely fill the void left by what I can no longer eat - because of my wheat allergy.

I've had tacos, tortillas, spring rolls, arepas, and crepes.  But not Vietnamese crepes.  These are new to me.

I defatted and reduced the sauce created by yesterday's beef rib cook.  It needed no adjustments to the seasoning.  I strained it, and poured over the pulled meat (about 2 cups).

Pulled Beef

I whisked together 1 cup White Rice Flour, 1/2 tsp. Sugar, 1/4 tsp. Salt, and 1 tsp. "Singapore Seasoning" because I was out of tumeric.  To that, I added 1/4 Cup of Coconut Milk, and 1 1/3 Cups of Water.  Stirred together, and let rest on the counter 20 minutes.  (Recipe from Seasaltwithfood)

Sizzling Crepe

I thinned out the mixture with more water, and fried the crepe in a nonstick pan.  (The first ones were too thick, and the chickens ate those.) I turned it after the edges curled up, and added the warm filling.

You know you are doing it right when the batter sizzles and instantly produces small bubbles (hotter than you think you need for a crepe).

Vietnamese Crepe - Banh Xeo

I ate two of these like delicate little chewy tacos, then realized they were supposed to be served in lettuce leaves.  (Thank you Google Photos)  The crepes lose their crispness as they cool and wet fillings exacerbate things.  I doubt they could be kept warm in the oven for parties.  Hmmm.

I've never eaten these "for real" before, so I had to go with my own flavors.  The rich sweetness and spiciness of the beef was cut by the tart dipping sauce, a mixture of  rice vinegar, (wheat-free, soy-free) oyster sauce, chili oil, and agave syrup.  Refreshing, light, and we ate it all up.

And then we had popcorn.  Because we were still hungry.

Stuffed Wings in The Free Press

Stuffed Chicken Wings

I've had another recipe and story printed in Green Mountain.  It's a gluten-free crispy fried delight!

Weekend Cook: Beef Ribs with Potatoes

Boucher Farm Beef Ribs, Red Bliss Potatoes

Tender, sweet, hot and spicy, with addional sweetness provided by the potatoes.  And yes, butter - sometimes, I just gotta have some.

Beef Ribs

 Eight pounds of meaty beef ribs, trimmed of excess fat.

Coated them in one cup of Sambal Olek, 1/2 cup of turbinado sugar.   Placed in a cast-iron pot in a 250f oven for 4 hours (uncovered).

Added 1 cup of stock and 8 medium potatoes.  Lid on.  After 3 hours potatoes were done.  Cooked for another hour, when the meat pulled from the bones.

Cooled stock in refrigerator overnight.  Leftover meat will be used in tomorrow's recipe for Banh Xeo (Vietnamese Sizzling Crepe).  And what of the leftover potatoes?   I haven't decided yet.

Boucher Farm Rib-eye

Rare Rib-eye Steak

I seared both sides of a 2-inch steak, then popped the pan into a 300f oven for 10-15 minutes, until a probe signaled 131f.  The photo shows the meat as redder than it actually was.

Boucher Farm Rib-eye

After a ten minute rest, sliced, and glamming up the leftover Chinese takeaway.  Tender and beefy, but that horseradish cream is still too intense for me.

Lake Carmi Perch

Panfried Perch

We didn't receive any Walleye this week, but scored a couple of perch.  As I filleted them, I realized that I don't have the right kind of knife.  Need another that is thinner and more flexible.

Simply sprinkled with salt, paprika, pepper, and fried on low heat.

Much tastier than salmon from the supermarket this week.  Wonderful fish, fresh from Vermont!

Burger with a Hat

Burger with Egg, Onion and Tomato

Dan's been eating at McDonald's for a few days, but there's no reason why he can't eat here if I'm feeling well enough to cook.   Plus, I can put an egg on that patty!  Or that Muppet.  I'm a little wigged out now that I can see those red googly-eyes.

Sauteed cherry tomatoes, sweet onions, fried egg and four burgers.

Kind of got a salad thing going on with all the greens, plus some garlic pickles.

Wheatless Burger at Home

Better than McD's, and I could eat one, too.  Well, half of one.

Yard Bird of Prey

Juvenile Cooper's Hawk

Likely a close relative of last year's visitor - but this time, I've got better photos.  It's perched right over the suet feeder.  And as you can see by the blood on the belly feathers, it's already eaten today.

This photo is from Cornell's "Project Feederwatch" webpage.

Life on the Farm 011612: Flu Diary

Ground Zero

Not feeling well, bed at 7pm; stomachache, chills, can’t sleep.

Go fetch antacids from the cupboard at 11:30pm.

24 hours of good eats rapidly exits body in rudest possible manner.

Lying still on bathmat near toilet.  Don’t think I’m dying, which is a switch from the usual, considering circumstances.

Colder than I should be, can’t move, exhausted.

Uncomfortable under itchy acrylic blanket, reminds me how much I hate camping.

Cats go into garage when Dan comes down for morning chores.

Cats come back in.

Oh please, please, let them not bring in any rodents this morning.

Last time, the male was carrying a live baby mouse in his mouth.  I could see the tail hanging down his chin, then, he spit it out on the floor so he could keep slapping it if it went too far astray while he ate his kibbles.

Not this morning, please…

Day 1

Got off the floor around 8 am.

Made it as far as the comfy recliner, sipping Ginger Ale with a pink bendy straw.

Think flu – or food poisoning – doesn’t matter, it is what it is.

Asked Dan to turn the Christmas lights on for cheer, and the fireplace for warmth.

Tuned in to the nearly-real jewelry auction channel.  Rest of morning is a blur of while cotton gloves, brightly colored stones, and “bidder, bidder, sold”.

Slept for an hour.

Asked for ice with seltzer, but there isn’t any.  Drank it warm.

No higher thought processes available...

Day 2

Stomach still isn’t right, but feel like I’m participating in life again.

Can look at pictures of food without becoming nauseous.

 

Walking makes me dizzy.

Fart attack.  It’s like a heart attack. Only not. Look it up.

Ate the last two olives in the jar.

Day 3 

Ate yogurt.

Read, “I think raccoons have started a fight club in my backyard” on a Facebook wall.  Just about blew milk out my nose.  Not drinking milk.

Walked around some.

Ate white rice.

Day 4

Ate homefries at the diner; stomach making weird gurgling noises.

Have a headache.  Think it’s the sunshine. Migraine coming?

Possibility of fresh walleye tonight, and wants some fried crispy, no matter the consequence.

I’m going to have to cook it.

Conserving energy, and coaching inner chef to nut up and power through the evening.

NO FILLETS ARRIVE

Deadline Day

More yogurt.

Feel like I’ve run a marathon, staying in comfy chair for one more day.

Thanks for looking in on me.

Wheatless: Beer Battered Perch

Fried Perch

I've said this before: we have such cool friends!  These perch fillets were a gift, fresh from ice fishing on Lake Carmi.  They were very sweet, though some of the larger ones had a mild gaminess.

Beer Batter

Swimmin' in a gluten-free batter from About.com.

Whisk together: 1 cup All Purpose GF Flour (I used King Arthur), 1 Cup Cornstarch, 1 tsp. Baking Powder, 1 tsp. Sugar, 2 tsp. Hot Paprika, 1 tsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Salt, 11 oz, Beer (Corona*) or Seltzer.

*Coronas do not trigger my gluten allergy.

Fried Perch

I heated peanut oil to 375f in a saucepan and fried 4 fillets at a time, keeping the sheet pan warm in a 200f oven.  I think I would try to make the coating a bit thicker next time, because I liked the chewy texture of the crispy bits.

Oh, and we didn't have any tartar sauce, so I used horseradish cream, which gave me an intense brain "freeze" of pain.  I don't know how Dan can eat that stuff.

Today on The Farm

Today, Dan's brother Denis was skidding out logs from our Poole property, and he blew a hose on the tractor, which we are bringing back to be repaired or replaced in Swanton.  Honestly, I wasn't paying that much attention, we made cheese this morning and I ate only a handful of dry cereal for breakfast.  Bit tired.

Skidsteer and Landing

The power company had cut multiple trees, but Denis also noticed a swath of downed ones running through the riparian corridor just east of the field - he thinks it is damage from the hurricane that blew through a couple of years ago.  All those are being removed as well.

I didn't get out of the car.   Saw bear scratchings on the older trees over twenty years ago and won't go near those woods.

Drummies and Meatballs

Pork Meatballs

These baked alongside drummies for 20 minutes at 400f.  They were made of leftover wing stuffing from the previous recipe, rolled in gf breadcrumbs.

I tried stuffing the drummies, but they were too small.

Rolled in breadcrumbs and deep-fried following the boneless wings recipe, these were a bit dry, so I served them with BBQ sauce.

Baked Pork Meatalls

The meatballs were the second star of the weekend's experiment.  They were very tender and fluffy - I just wanted to stuff these in a hoagie with lettuce, onions, smokey provolone, and horseradish cream. Hungry, again!

Weekend Cook, continued: Boneless Stuffed Chicken Wings

Boneless Stuffed Wings

Bone-out 12 wings and refrigerate.  This can be done the day ahead, in order to divide up the work.  Scroll down for the instructions in the previous post.

In a food processor fitted with a blade, mince: 8 Cloves of Garlic, then add 1/2 a Medium Onion, then 2 ounces of Portabella mushrooms and 2 1/2 oz. blue cheese plus 1 TB Tapioca Starch (or cornstarch) and 1 Egg White. In that order. Whiz harder items first, then softer ingredients, last.

Add to a bowl containing:  1/2 lb.  Ground Pork, 1 Medium Carrot, Grated, 1 TB Sriracha, 1 tsp. Black Pepper Flakes, 1/4 tsp. Salt.

Mix together and microwave a sample.  Adjust seasoning and add more starch if it falls apart.  Refrigerate 15 min. - 1/2 hour.

Preheat oven to 300f.  Open the "cone" of the wing, sprinkle a pinch of salt inside.   Stuff and set on a lightly greased cookie sheet.  Bake for 18-20 minutes, until the internal temperature is 161f.  Paint with BBQ sauce and let cool to the touch (10-15 minutes).  The purpose of the sauce is to make the breadcrumbs stick.  Blot any excess sauce before rolling in breadcrumbs.

Roll in about a cup of crumbs (gluten-free), covering all surfaces.  Set aside.  Heat an inch of peanut oil to 375f in a tall-edged saucepan (about 1 litre).  The setting is medium-low on my stove.

Much easier if you own a deep-fryer, but my outdoor model is too much trouble to set up and clean for just 12 wings.  Turn wings when browned, 3 minutes per side, or longer depending on how cold the wings are.

Fried Wings

Drain on paper towels.  You may keep them warm in a 200f oven while cooking in batches.

Stuffed Boneless Chicken Wings

Crunchy porky chicken goodness. These don't need any sauce, but try them first and decide if you have a preference - Ranch? BBQ? Blue Cheese? Sweet/sour?  Hot Sauce & Mayo? Up to you.

  Serves 6 - 12, depending on if serving as appetizers or as an entree with rice and sides.

Process: Bone-out Chicken Wings

Boneless Wings

 We'll start at the end.  These wings have no bones.  The tips will become the handles for the finished appetizer.  Sharpen your knife before you begin.

Chicken Wings

Ordinary 12 pack of wings.

Separate the drummie and the wing section.  The drummies will cook separately, refrigerate them.

With a hand on top of the wing, slide the knife in against the bone, under the skin, and slice away from you, turning the wing over as you get to each edge. There is a tendon to cut.  Peel the skin up to the joint.

Deboning a Chicken Wing

Grab each bone at the connected joint, twist, pull up and out.  As you can see, they come out nearly clean.  Took me about four of them to get good at it, and I have only rudimentary knife skills.

What you are left with is a conical shape to hold stuffing - a wing ice cream cone, for lack of a better description.  On to the recipe!

Weekend Cook: Stuffed Boneless Wings

Stuffed Boneless Chicken Wings

Typing up instructions to debone the wings right now.  Recipe will be a separate post.  Picture is to make you hungry while you wait.

Cheesemaking: Almost too cold to make

Boucher  Blue Cheese

After two weeks off, we decided to make cheese, and then the temperature dropped below zero.  It's a challenge to keep the make-room 80f in that instance, and it really burns through the fuel oil.

Next cold snap, we'll just wait for a warmer day.