|Willow Hill Farm Lamb|
Wednesday, March 5, 2014
Saturday, March 1, 2014
|Lamb Shank Tagine|
Good the first day - exceptional on the second!
Saturday, February 15, 2014
|Green Mountain Blue Cheese - Madison Blue|
Going forward, we will be trying batches of pasteurized cheeses for farmer's market - and bringing back Brother Laurent!
Friday, February 14, 2014
I've been cooking dishes that don't require standing for any period of time. Broken foot from an icy slip-and-fall is now at week four. Still some bruising - and pain - but I can take a few steps without the aircast, and am sleeping through most of the night.
Thursday, February 13, 2014
|Boucher Farm Pork|
When I was growing up, two sauces were served with frequency at both home and school – white (cheese optional), and red (beef optional).
My mother had one more, though it was more of a glaze.
She mixed brown sugar with yellow weenie mustard, poured it over a block of SPAM and baked it.
I’m sure I’ve mentioned this before, because it’s one of my favorite stories.
I can never recall what was served for sides because the vinegary shellacking and absence of presentation made it a hard sell.
I was very suspicious and absolute in my belief that meat did not plop whole, out of a can, like jellied cranberry sauce.
(This bad girl had to go to her room for what she said.)
I have made significant strides with Mom’s Mustard Sauce, and now I’m sharing.
It’s been mellowed and balanced, with honeyed sweet and sour notes - and can be made with all-local ingredients.
Though it still goes with SPAM, I was feeling pork chops tonight.
This is my 27th Wedding Anniversary/Valentine’s Day dinner for two.
Pork Chops with Honey Mustard Sauce and Cracklins
2 Double-cut Pork Chops (2-in. thick, end cut), trimmed, reserve fat
Salt and pepper
½ Red Onion, sliced thinly
1TB Rice Vinegar
1TB Prepared Mustard
Slice fat thinly, season heavily with S&P. Render in a pan set over low heat 30-40 minutes, until browned crispy bits form.
Strain and reserve cracklins for garnish. Use 1 TB for frying chops, refrigerate the remainder. *
Set oven to 300f
Season with S&P, and sear 5-6 minutes per side (medium heat).
Place pan in oven for 15-20 minutes, until chops are cooked through.
|Seared Chops, ready for baking|
Sauté onions over medium-low heat until softened.
Turn burner to lowest setting.
Add remaining ingredients and stir until slightly reduced.
Pour over chops and serve.
* Pork fat is required for cracklins, but bacon is a fine substitution.
Thursday, January 23, 2014
There is a stack of fiction (the Game of Thrones anthology) on a chair in the living room, and an even taller pile of unread cookbooks in my office - just shy of teetering over from a clumsy walker-by.
Full disclosure: I am extremely clumsy.
I’ll probably get through them all in the next few weeks because
I slipped on the ice walking back from the cheeseplant, and broke my foot.
Walking home is more dangerous a prospect than I gave it credit for!
I won’t be cooking for the next few weeks. The crutches and cast are a hindrance like you wouldn’t believe.
But before I went kerplooey on the lawn in front of the neighbors and all passersby, I tried out some new recipes for gluten-free steamed “pork” buns.
Granted, they all worked in principle, but are very heavy…not perfected clones of the “real thing” by any means.
At this point, it would make me happy to think that someone else will be warming their kitchen and making their loved ones hungry with the aroma from an epic slow cook.
The stuffing component for the buns is an easy do – stock to the halfway point, pork or beef stew meat, random veggies of choice - slow cooked at 225-250f overnight.
It’s fall apart goodness with minimum effort - and if you can tolerate wheat – buttery toast would be the perfect accompaniment.
And as for these gluten-free buns – you’ve been warned.
Sticky Rice Buns
Adapted from “The Gluten-Free Asian Kitchen”
Sunflower or Sesame Oil
1 Cup Sweet Rice Flour
½ tsp. Kosher Salt
½ Cup Cold Water
Additional Equipment: steamer, waxed paper
Combine flour and salt in a bowl; add just enough water to bring dough together.
Knead until smooth. Dough should not be sticky.
Divide into 4 equal pieces.
Set a steamer over 4 inches of simmering water (med-low heat).
To form buns, lightly oil a plate, and press dough into a flat round shape with your hand.
Fold in half, and place on a square of waxed paper in the steamer. Leave a little room between them for expansion.
Steam 15 minutes, and serve with your choice of stuffing.
Monday, December 30, 2013
|Gluten-free Coconut Shrimp|
GF Coconut Shrimp
1 LB 26/35 Shrimp, raw, peeled, and deveined (I used Emeril’s wild-caught brand)
1 Cup Cup4cup Gluten-free Flour
1/8 tsp. Salt
½ tsp. Black Pepper
3 Eggs, lightly beaten
14 oz. Bag of Shredded Sweetened Coconut - or 1/2 unsweet/1/2 sweet
2 Metal sheet pans
Let shrimp drain under refrigeration and prepare a dredging station.
Place flour, salt and pepper in one shallow dish.
Beaten eggs in the next one.
Layer 1 cup of the coconut on the final plate.
Dredge shrimp in flour, shaking off excess.
Coat with egg. Allow excess to drip off.
Place shrimp on coconut, cover with a ½ cup more.
Press down, adding more if necessary.
Place coated shrimp on sheet pan.
Repeat, until all are coated.
Sprinkle remaining flour over both sides, until egg wash can no longer be seen.
Refrigerate, uncovered for at least an hour.
|Cup4Cup Gluten-free Flour Coconut Shrimp|
Set oven to 300f.
Heat a nonstick pan with ¼ inch of oil over medium heat.
Fry a test piece, about a minute per side. The coating should be a toasty brown color. Shrimp will not be cooked through.
Drain shrimps on a sheet pan lined with paper towels and place into the oven for 8-10 minutes, until they finish cooking through.
Serve with lemon.