Sunday, January 23, 2011

Something with a cup of Tea

Smoked Oysters, lactofermented dill garlic pickle,
local raw cheddar cheese, croistini, gala apple,
hardboiled egg, and olives.
I needed something to make a cup of tea special.  When we get home from work, we sit down and have a little tea party, so I put together this:

Canned smoked oysters
Lactofermented dill and garlic pickle from local cucumbers this summer
Local raw cheddar cheese from the Eberly dairy
Gala apple
Hardboiled eggs from my favorite local farm
Croistini from a sourdough sub roll from work with olive oil, salt and pepper
Green Olives

This went extremely well with a cup of black tea.

Scalloped Vegetables

Here is the recipe that I jotted down for scalloped potatoes. I liked the simplicity of the white sauce with cheese poured over the vegetables.  I made the potatoes for Christmas but found out then that 1 hour was not enough to fully cook it.  I now think that it should be baked 1 hour and 10 minutes and be covered for the first 40 minutes.

Original recipe

4 C. potatoes sliced
3 T Butter
3 T Flour
1 1/2 C. Milk
1 t. Salt
Cayenne to taste

1 C. Sharp Cheddar stirred into sauce
1/2 C. Cheddar for the top

Make a roux, add the cheese and pour over
 4 Cups of vegetables.

4 Cups sliced carrots, sweet potatoes, russet potatoes,
kale, onions, and Swiss chard.  Very vitamin dense.

Pouring the sauce onto the raw vegetables.  I used chicken
and tomato broth combined instead of milk.

Ready to bake covered for 40 minutes and uncovered for 30 minutes.

Eggs Poached in Tomato Sauce

I made this for breakfast and enjoyed it immensely.

In a stainless steel skillet:

½ Onion-medium, sautéed
3 Garlic cloves sliced or chopped
1 C. Kale or any greens sautéed with onion and garlic

1 ½ C. Tomato Juice
2 t. cumin

Let simmer until reduced slightly by about 1/4th and add salt.
½ t. salt or to taste.

4 Eggs brought to room temperature. Put these in a measuring cup with a spout and pour each one into the sauce spaced out. Put a lid over the skillet and simmer for about 5 minutes or more until the eggs are done how you like them.

Serve in a bowl with sour cream on top.

This is just delicious.

Monday, January 17, 2011

Beef, Mushroom, Tomato, Rice Soup

This soup turned out to be so flavorful.  Sometimes they don't even when I've added so many good nourishing ingredients so I was delighted at the rich full flavor.

1 Onion diced and sauteed in
Extra Virgin Olive Oil
1 lb. hamburger fried in the onions
5 cups beef broth
1 quart tomato juice
3 cups dried mushrooms
2 cups precooked brown rice.
1 1/2 t. sea salt

Simmer gently.

I make beef broth by cooking bones slowly in my crock pot for 48 hours.  The broth I used for this was very jelled and rich.  I found commercial  tomato juice in bottles which I'm pleased about.  Sometimes I can my own but not this year. Sometimes I tire of my own cooking but this recipe will be a repeater. I also liked the hamburger in this and didn't mind the texture which is similar to the rice. 

Sunday, January 2, 2011

Christmas Morning Hot Chocolate

Scale the recipe up or down from these amounts:

4 C (1 Quart) Milk
2 t. cornstarch
4T Sugar
4 T Cocoa
Dash of Salt

Pour 1/2 C milk into a small saucepan with the cornstarch, sugar, salt, and cocoa.  Heat until it bubbles and cooks for about 30 seconds while whisking.  Remove from heat and let sit for 2 minutes. 

Add remaining milk and heat to 160° while whisking.  Serve in warmed mugs with whipped cream floating on top.

For the whipped cream, I use a very thick (so thick I have to dig it out of a jar) local dairy cream.  In order to whip it, I mix it half and half with milk.  For a several mugs of hot chocolate, I use:

1/2 C Super Cream
1/2 C Milk
1/2 t. vanilla
2 t. sugar
dash salt (for non-commercial milk)

Whip until soft and spoon over hot chocolate.

This hot chocolate has a nice "mouth feel" and is superior to the hot chocolate I make using chocolate chips.