tag:blogger.com,1999:blog-76274251740934806362024-02-28T15:42:57.710-08:00Make Delicious HappenIt's worth the effort!John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7627425174093480636.post-30158732201182477762011-10-15T10:01:00.000-07:002011-10-15T10:01:20.285-07:00Crispy Pork Belly with Couscous and Plum Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEivLjK7GX_G61TgNuJXXDDm2F-kNQwXtJ69m0rCGrX8b7b90K-TtiToiz2cNQDmAYBu8UWwZISiRfpTp6N3tTa2ijONBrlAkwTbD-2MKsF9vhFJVR2phEly_5ujQoVqKF2BMeVHKEtc/s1600/DSC_0259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEivLjK7GX_G61TgNuJXXDDm2F-kNQwXtJ69m0rCGrX8b7b90K-TtiToiz2cNQDmAYBu8UWwZISiRfpTp6N3tTa2ijONBrlAkwTbD-2MKsF9vhFJVR2phEly_5ujQoVqKF2BMeVHKEtc/s640/DSC_0259.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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The warm, sun-filled weather of summer has gone. Cooler nights accompany daily rain-clouds that march through the Rogue Valley like a military invasion. Most of our summer vegetables have been harvested, despite a few lingering tomatoes, peppers and stone fruit aching to be released from their stemmed bondage. October in Southern Oregon makes the sleepy pear orchards come alive with the bustle of box-crates, ladders and trucks. The harvest is a time-sensitive affair; almost overnight, the orchards are picked and the fruit is packed, resulting in the distribution of fine fruit to most of the country. <br />
The fruit trees on our property have received a different kind of attention. Unfortunately, we did not enjoy very much of the fruit from our trees due to pest thievery. Birds, rats, squirrels, raccoons and deer have all eaten well this year! However, our flowering plum tree produced a hefty yield which seemed relatively untouched. This is a type of purple-leaf plum (or cherry plum.) As the fruit is not wonderful raw, I decided to use it for a sauce. I harvested approximately 2 pounds just as the fruit began to fall from the branches on its own accord. It doesn't get any riper than that! <br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Ripe cherry plums.</span></td></tr>
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Crispy, braised pork belly was the first thing that came to mind after tasting the tart sweetness of the plum sauce. Soft, fatty, savory pork belly is undoubtedly one of the finest foods, ever. Although it is the same cut as bacon, uncured pork belly braised in fruit juice and booze will create a fork-tender feast worthy of applause. Despite being a guilty pleasure, moderate amounts of braised pork belly can undoubtedly increase the quality of one's life. Layers of muscle and fat give the braise a fluffy, fork tender appeal. My sweetheart affectionately refers to it as "bacon cake," for obvious reasons.<br />
The belly is served on a bed of toasted pearl (Israeli) couscous tossed with fresh mint and cilantro. The refreshing, herbal notes from the couscous form a flavor platform for the pork and plum sauce to dance upon. The blend of equal parts mint and cilantro brings a bright Thai profile to the tiny pasta beads. The glaze has a sour plum flavor that cuts through the fatty belly at the same time the sweetness highlights the savory meatiness. Japanese plum wine, made from Ume plums, sweetens the sauce with a floral essence and slight vanilla taste. Large couscous lends a bubbly, pearlescent texture to contrast the crackle of crisped skin. Because the braise can take several hours, I cook the belly the day before serving, so it has a chance to cool for portioning (cutting warm, braised meat can result in frustrating destruction.) Additionally, keep in mind that the belly is very rich; a smaller portion may be sufficient.<br />
I prefer to braise this cut with the skin attached, covering the meat below. As the belly cooks, it begins to float in the braising liquid surfacing parts of the meat which could dry slightly. Naturally, the skin insulates the muscle in a moisturizing layer of thick fat. You may find that the rind is just too much fat to consume. If so, I recommend cooking the belly with the skin still attached, removing it once the meat is cool. There are claims that pig skin can be unhealthy because the animals secretes toxins through the skin, like humans. This, however, would only concern customers of producers who raise animals in highly toxic conditions. If the pork is not organic (or at least naturally raised,) I would probably avoid it altogether, personally. Also, be sure your butcher removes the mammary glands from the belly; these glands can cause an unpleasantly piggish flavor. <br />
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<br />
<u>Crispy Pork Belly</u><br />
<u><br />
</u><br />
3 lbs pork belly (rind on)<br />
3 cups pork stock (or chicken)<br />
3 cups apple cider<br />
2 cups sake<br />
2 cups plum wine (ume)<br />
11/2 cups coconut juice<br />
2 Tbs cider vinegar<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 granny smith apple, seeded and quartered</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large Spanish onion</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 bulb garlic, peeled</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Thai chili peppers, seeds removed</div>1/2 Tbs black peppercorns<br />
kosher salt<br />
<br />
<br />
<ul><li>Place aromatics into deep braising pan, season belly liberally and place on top with the skin side up. </li>
<li>Pour liquids into pan, cover with foil and bake at 400°F for 45 minutes, then drop the temperature to 325°F for 4 hours.</li>
<li>Allow to cool in liquid.</li>
<li>Remove carefully, wrap and chill the belly.</li>
</ul><br />
To serve crispy:<br />
<br />
<ul><li>Cut 5 ounce portions, score through fat (1/4 inch.)</li>
<li>Season with salt, place fat side-down in cold pan and into 450°F oven for approximately 8 minutes (until golden brown and warmed through.) </li>
<li>Remove and slice through scored marks.</li>
</ul><br />
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<tr><td class="tr-caption" style="text-align: center;">Braised belly, scored through the rind and first layer of fat.</td></tr>
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<u>Plum Soy Glaze</u><br />
<u></u><br />
<u> </u><br />
2 lbs cherry plums (fresh, whole)<br />
1 cup plum wine (ume)<br />
2 tsp tamari soy sauce<br />
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<ul><li>Gently smash plums in a heavy-bottomed sauce pot, add wine and simmer for 25 minutes (stirring occasionally.)</li>
<li>Pass through large strainer.</li>
<li>Reduce to a glaze (approximately 1 cup.)</li>
<li>Add tamari and pass through fine strainer.</li>
</ul><br />
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<u>Thai Pearl Couscous</u><br />
<u><br />
</u><br />
1 cup pearl (Israeli) couscous<br />
1 Tbs sunflower or rice bran oil<br />
1 tsp salt<br />
3 cups water<br />
2 Tbs cilantro, chopped (fresh)<br />
2 Tbs mint, chopped (fresh)<br />
<br />
<br />
<ul><li>Lightly toast couscous in oil, add water and salt.</li>
<li>Simmer rapidly, stirring occasionally for 20-30 minutes.</li>
<li>Allow to cool, slightly, then add fresh herbs and serve.</li>
</ul><br />
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</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com3tag:blogger.com,1999:blog-7627425174093480636.post-43647999097322976932011-07-06T15:39:00.001-07:002011-07-06T15:48:04.220-07:00Hanger Steak with Fries Don't worry, I'm okay... I think. Perhaps I should begin with an explanation. I know that I <i>should</i> apologize for my absence from this blog, but I do not feel sorry. The fact is, I have had a lot on my plate. I was recently hired as the chef of a new business and bought a house all in the same week! 'Busy' is an understatement. The eighty-hour work weeks on top of moving (and then maintaining a little over an acre during growing season) has consumed my every waking moment. I am so grateful for the good fortune this year has provided but it truly has not been easy.<br />
Since my last post, I continued to work at the <a href="http://www.ashlandfood.coop/">Ashland Food Co-Operative</a> (in what is the nation's "most productive" food co-op deli.) We produced large volumes of deli food including ethnic, vegan, organic, wheat-free and even totally raw dietary options. Amazingly, our weekly sales reached into the seventy-thousand dollar range during the slow months of March and April. Things were good, but I was dissatisfied with this type of heavy production. So I searched for, and found, a head-chef position at a small bar in the historic town of Jacksonville, Oregon. The position was unique, (in many ways) primarily because I was the only kitchen staff. Oh, and we didn't have a kitchen either; a convection oven, panini press and rice cooker were my appliances. I will spare you the details, but essentially, I made delicious happen with very little, every day. I have since moved on to bigger and better things but needed to, at least, explain the cause for such a lapse.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bud loves our new home, <i>especially</i> the field.</td></tr>
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Summer has arrived and it is hot! Daily readings of 100°F in the shade make for perfect barbeque weather. Conveniently, the house we purchased came with a Weber gas grill in good, working condition. Even more convenient was the hanger steak in my freezer, patiently waiting to be thawed. (This was not part of the home sale, of course.) Hanger steak (hanging tender, or onglet in France) is also known as the 'Butcher's Steak' because it often goes home with them at the end of the day. You see, hanger steak is the best steak of all. Ha! I can't believe I said it... but it's true.<br />
Don't get me wrong; I love ribeye and greatly admire filet mignon, but they do not compare to the perfection that is hanger steak. This cut is highly desired because there is only one hanging tender on a cow. The nomenclature is derived from its position on the animal "hanging" below the diaphragm. This location is dually benevolent because the surrounding organs impart great flavor, and because the muscle is very tender as it is not used for locomotion or steering. The steaks are small (1 1/2 to 2 pounds, typically) with one steak slightly larger than another, more slender steak. A large band of ligament and silver-skin runs through the two portions and should be removed creating two uneven steaks or approximately 4, 7-ounce steaks. The steaks, simply seasoned with salt and pepper and drizzled with olive oil, are best cooked to medium-rare (at most.) After grilling, allow the steaks to rest before slicing across the grain.<br />
These steaks were served with a quick, marinated tomato salad and fresh baby arugula dressed lightly in lemon juice and olive oil. Hand-cut french fries complete the meal with classic virtue. Albeit unhealthy, there is no substitute for a perfectly fried potato. Stacked alongside a juicy steak seems to be a common aspiration for the modest yet elegant fry (other than riding in a basket of beer-battered fish, of course.) They say that if a potato is good and healthy, then it's "fit to be fried."<br />
For great fries, use russet potatoes (these are more starchy) and rice bran, peanut, sunflower or coconut oil. First, blanche the potatoes in oil at 275°-250°F for about 10 minutes (or until slightly softened.) Then, cool on a drained rack in the refrigerator before frying again in the oil heated to 360°-375°F for about 7 minutes (or until golden brown.) As soon as the fries come out of the oil, season with salt so that it sticks. <br />
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<u>Marinated Tomatoes</u><br />
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1 pint cherry or grape tomatoes cut in half<br />
1/4 jalapeno pepper, seeds removed and minced<br />
2 shallots, peeled and sliced thin<br />
2 cloves garlic, shaved thin<br />
2 tsp fresh thyme, chopped<br />
2 Tbs sherry vinegar<br />
4 Tbs extra virgin olive oil<br />
salt and pepper to taste<br />
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Mix ingredients and marinate for 15 minutes. <br />
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<tr><td class="tr-caption" style="text-align: center;">Grilled hanger steak with marinated tomatoes, baby arugula, and hand-cut fries.</td></tr>
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</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com4tag:blogger.com,1999:blog-7627425174093480636.post-77679643602993194462011-02-02T10:16:00.028-08:002011-07-27T13:12:21.121-07:00Black Cod with Chorizo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjKr97B0N_5t4mZ-1zrHcmqWTxzfyodwFlYsEO2WL1WXyDyZkphoVzf6CgFPjmUufYiDKkNoOD2Tu3RVz3l2DoxA9B5B1iUBga9ojsjqJPG_wN0O76E1dDwjsHY1Vrvfj5Xz4g_lEzDc/s1600/DSC_0018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjKr97B0N_5t4mZ-1zrHcmqWTxzfyodwFlYsEO2WL1WXyDyZkphoVzf6CgFPjmUufYiDKkNoOD2Tu3RVz3l2DoxA9B5B1iUBga9ojsjqJPG_wN0O76E1dDwjsHY1Vrvfj5Xz4g_lEzDc/s640/DSC_0018.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Siskiyou Mountains, with Mt. Shasta in the distance, border Northern California and Southern Oregon.</td></tr>
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A dormant Southern Oregon landscape currently sleeps through winter's drawn out procession. Constant, cold fog teased by mid-day sun keeps the ground damp, and the trees barren. Green grass is the only sign of spring, even though it has been a very mild winter. Most of the snow has melted from the Siskiyou Mountains, frustrating skiers and scaring farmers. Hopefully, more will fall to replenish the watershed and thrill adrenaline junkies. The weather is dreary enough to spice things up a bit. Comfort food with a Spanish flare is what I fancy. Black cod with homemade chorizo and pinquito beans served with a big hunk of crusty bread and garlic aioli will, undoubtedly, warm up the soul.<br />
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I am presently educating myself in all things local, within the realm of sustainability. There is much to learn in a new region with varying seasonal patterns, farming practices, standards of expectation, and limited availability. The biggest challenge, however, is the lack of USDA certification inspection facilities nearby. Many local ranchers cannot feasibly ship their product almost 200 miles for inspection, then back down to the Rogue Valley and market it as a 'local' product. The benefit of local food, environmentally speaking, hinges on the pin of carbon emission reduction. In order to buy truly local meat and seafood one must use a non-USDA approved distributor. However, without overcrowding feed lots while administering hormones, pesticides, antibiotics and genetically modified feed, there is little worry for disease and bacteria, which would otherwise need to be tested for.<br />
I am reminded of my experience raising my own pig for slaughter in Southern California. I had no idea what I was getting into, and although it may seem pretty straight-forward, raising a pig is like raising a little rhinoceros, or better yet, a giant gopher. Sure, they are cute and funny, but also very strong, iron-willed, and <i>always</i> hungry. It was not easy keeping the pig in the pen. Pigs are professional diggers. Although my pig, appropriately named Carnitas, was not sustainably nor organically raised, she was happy, healthy and received plenty of attention. Vegetable scraps and leftover starches (to supplement the barley-corn feed) were commonly given to the pig instead of the local landfill. Furthermore, when it was approximately 45 days to slaughter, I changed her diet to wild acorns and figs (which are easily foraged in Santa Barbara.) Acorns are high in fat, and figs have plenty of sugar which also helps to increase the animal's weight and improve the flavor of the meat. Raising one's own pig is not easy; I do not recommend it to anyone. But, if you decide to do so, be sure to give the animal plenty of rummaging space, bury 12 inch boards into the ground below the fencing (or use electric fence,) and consult your local city hall for zoning restrictions on livestock. Oh, and be sure to dispose of the manure appropriately.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mt. Shasta, beyond the Klamath River entering Yreka.</td></tr>
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It seems that hog farming can go one of two ways; it can be environmentally conscientious or devastating. The usefulness of omnivore ranching provides a dietary ease for the farmer, but it can destroy waterways from waste runoff. Pasturing the animals enriches the soil, by turning up nutrients and quickly composting organic matter. Also, the natural landscape absorbs animal waste instead of sheeting it into culverts and gutters down toward rivers and streams. The varying diet of pasture foraging gives the pork a fatty meatiness far from any sort of 'other white meat' associations. <a href="http://www.willowwittranch.com/">Willow-Witt Ranch</a>, near Ashland, Oregon produces organic, <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">sustainably-raised, pastured pork. (A wonderful USDA approved product.) Additionally, the ranch raises</span> <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pack-trained goats for adventurers, milking goats, young chevon, eggs, meat chickens, and seasonal vegetables. They even sell their own goat dairy, homemade sausages, and ready-to-use compost by the cubic yard. </span>Nestled high in the Southern Cascade Mountains, this 440 acre ranch has implemented many benevolent practices to appreciate. Energy independence, sustainable agriculture, wetland restoration and holistic forest management are the greatest achievements a farm can produce in addition to their bounty. Willow-Witt Ranch believes that "like pure mountain water, good stewardship here at the headwaters cascades through the entire watershed." <br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"> My training as a professional cook in Santa Barbara, California taught me many things. I cherished the amazing abundance of year-round produce and locally raised food. Santa Maria style barbeque is a traditional meal, utilizing pinquito beans (a cross between white and pink beans) served with oak-grilled, top-block sirloin or tri-tip steak, fresh salsa, and tortillas. The simplicity of such cultural food is what, I think, makes it so appealing. These tiny little beans have found a special place in my heart (they don't take up much room in there.) Even though we are far from the Central Coast of California, dried beans travel well and these seem to frequently find their way into my homemade chili and bean stews. <br />
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<br />
Cook pinquito beans the same way you would cook pinto beans: </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>Pick through the dried beans to prevent any unwanted pebbles ending up in your food. </li>
</ul><ul><li>Soak them in plenty of water overnight, and simmer in a large pot with a quartered onion, garlic cloves, salt and a dried chili pepper (I prefer chili de arbol.) </li>
</ul><ul><li>There should be a small amount of excess water leftover from the cooking process. (This helps keep the beans moist and enriches the broth of the finished product.)</li>
</ul><br />
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Chorizo is a pork sausage found in most Latin countries, in a number of regional varieties. It takes on a different form and flavor in each of its beloved faces. In Portugal the sausage is usually dried in shorter casings. In Mexico, it is often sold fresh and made with native chili peppers and salivation glands (which melts into crumbly bits when cooked.) Spanish chorizo is usually made with paprika and comes short, long, dried, or fresh. To serve with the flaky, white, slightly firm flesh of black cod I prepare a fresh, Spanish-style chorizo with Mexican flavors. Pork shoulder provides ideal taste and a perfect balance of marbled meat and fat for grinding into this light-cured, caseless sausage. It 'ages' with the strong flavors of Mexican chili peppers, fresh oregano and garlic, smoked paprika, and tequila. I would also serve this fresh sausage with clams, calamari, sea bass or along with kale and potatoes (if cod is unavailable.)<br />
Black cod, also known as sablefish, or 'butterfish' is abundant in the wild. Commercial fisheries have not over-fished black cod, and mindful fisheries use hook and line instead of trawling gear (which destroys marine habitat on the ocean floor.) Line catching also allows the fishermen to safely minimize endangered discards and by-catch. These large round-fish are found below 656 feet, and as deep as 9,800 feet, in the North Pacific waters from California to Alaska and over to Japan. Locally harvested off the coast of Oregon by Port Orford Sustainable Seafood, this very rich, sweet flavored fish has high omega-3 fatty acids making this a heart-healthy choice, as well. For information regarding sustainable fishing practices the National Oceanic and Atmospheric Administration has developed a fish watch website for habitat and harvesting information regarding most species found throughout the country. <a href="http://www.nmfs.noaa.gov/fishwatch/">Here is a link.</a><br />
Both the fish and pork, among other goods, are available to purchase through <a href="http://www.localfoodmarketplace.com/roguevalley/ProductList.aspx">Rogue Valley Local Foods</a>, a local cooperative that drops off orders at various locations within the valley. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKNQ-3HhUD43T429VY1Jww5twWOMZFHm08exwxEI1Jofd7dt87yURJYPx09q4At96CSWyOyze1KT3Hlrq3l93rh75tEOfMllp7Mx9RbYqm1-X0vcA6BxmqjRUgSBtW6b4s2Re9SdiIWU/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKNQ-3HhUD43T429VY1Jww5twWOMZFHm08exwxEI1Jofd7dt87yURJYPx09q4At96CSWyOyze1KT3Hlrq3l93rh75tEOfMllp7Mx9RbYqm1-X0vcA6BxmqjRUgSBtW6b4s2Re9SdiIWU/s640/DSC_0044.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rogue Valley from Mt. Ashland</td></tr>
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Keep in mind, this recipe calls for the sausage to marinate for 24 hours, before grinding. Also, this is a large recipe, but the chorizo freezes well, pre-portioned. Using freshly ground spices dramatically increases the boldness of the flavor due to a timely release of essential oils. Warming the peppers, cumin and black pepper at 250° - 300° F for a few minutes before grinding creates a deeper, more palatable tone to the spice mixture. This sausage is moderately spicy, in my opinion, with a delayed heat revealed after a few seconds. If freshly ground spices are unavailable, you may wish to increase the cumin and peppers. Prepare the measured spices and chopped aromatics ahead of meat cutting to keep the pork cold. Also, remove any glands from the pork shoulder as these will tarnish the sausage's flavor. This dish requires two saute pans, a preheated oven, a small amount of dry sherry and room temperature butter. <br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u>Aioli</u></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 egg yolks</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">10 cups light flavored oil (grapeseed, olive)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cloves garlic</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 lemon juiced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt and pepper to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<ul><li>Using a food processor (or mortar and pestle,) crush the garlic with a tiny amount of salt.</li>
</ul><ul><li>Add yolks, blend till smooth.</li>
</ul><ul><li>Slowly add oil (while mixing,) incorporating as you drizzle. (Mixture should thicken as it emulsifies.)</li>
</ul><ul><li>Add juice to loosen.</li>
</ul><ul><li>Add remaining oil (slowly,) then season with salt and pepper.</li>
</ul><ul><li>Aioli should have consistency of mayo, but with strong garlic and fresh lemon flavor.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqL0IfkfE8EXLlBcOoD3LnT_mzRahTPzf-Jca1qwXe7C4xDhmewy19QXVmiJO2vik47exy9d_lS2b-6pLtpEQ6AYeXYafWZg4LwwFh3Cbds-Pfe1KJFpwr4KIask7iHjZkYI3PZ4yTng/s1600/DSC_0018.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqL0IfkfE8EXLlBcOoD3LnT_mzRahTPzf-Jca1qwXe7C4xDhmewy19QXVmiJO2vik47exy9d_lS2b-6pLtpEQ6AYeXYafWZg4LwwFh3Cbds-Pfe1KJFpwr4KIask7iHjZkYI3PZ4yTng/s320/DSC_0018.jpg" width="320" /></a><br />
<b><u>Chorizo</u></b><br />
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5 lb pork shoulder, cut into 1" cubes (max. size)<br />
1 1/2 oz kosher salt<br />
2 Tbs ancho pepper, dried and ground<br />
1 Tbs smoked paprika<br />
1 Tbs cayenne pepper, ground<br />
1 Tbs fresh garlic, minced<br />
1 tsp cumin, ground<br />
1 tsp black pepper, ground<br />
1 Tbs fresh oregano, chopped<br />
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3 Tbs tequila, chilled<br />
3 Tbs red wine vinegar<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh chorizo</td></tr>
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">Mix seasonings (except tequila and vinegar) with pork, thoroughly.</span></div><div style="text-align: right;"><br />
</div><div style="text-align: left;">Pack tightly and marinate for 24 hours.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Grind through medium die on meat grinder.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Mix meat and tequila / vinegar.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cook a small piece and adjust seasonings to taste, if necessary.</div><ul></ul><div style="text-align: left;"><br />
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<u><b>Pan-Seared Black Cod</b></u></div><div><u><b></b></u><br />
<u><b> </b></u></div><div><u><b></b></u><br />
<u><b> </b></u></div><div>8 oz. boneless fillet of black cod<br />
salt and pepper to taste<br />
cooking oil</div><div><br />
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</div><div><ul><li>Preheat oven to 500° F.</li>
</ul><ul><li>Heat large cast iron or steel pan with oil (canola, grapeseed, rice bran, or safflower) until barely smoking.</li>
</ul><ul><li>Season fillet with salt and pepper.</li>
</ul><ul><li>Sear on one side till golden, then quickly flip fillet and finish in the oven for approximately 4 minutes.</li>
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<tr><td class="tr-caption" style="text-align: center;">Black Cod</td></tr>
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<b><u>Plate Assembly</u></b><br />
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<ul><li>Heat a large saute pan with some oil until barely smoking, add 4 oz of fresh chorizo slightly broken-up. </li>
</ul><ul><li>Cook through, breaking-up the sausage and stirring to brown the outer bits. </li>
</ul><ul><li> Add 1 oz dry sherry to pan <b>(away from flame) </b>and reduce briefly. </li>
</ul><ul><li>Add 6 oz of cooked pinquito beans to the pan with about 1-2 oz water, or stock. </li>
</ul><ul><li>Reduce a bit more and remove from heat, fold 1 tablespoon of butter into beans and chorizo, 'till melted, and serve immediately with finished cod on top. Garnish with fresh scallions, chives (or fine herbs mix of chopped chive, chervil, parsley, tarragon, and thyme.) </li>
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<tr><td class="tr-caption" style="text-align: center;">Black cod with pastured-pork chorizo and pinquito beans.</td></tr>
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Deglazing the chorizo with dry sherry lends a velvety sweetness to compliment all the components of this dish. The tiny pinquito beans are a fun and flavorful addition, while ciabatta bread has all the nooks and crannies needed to appropriately enjoy this meal. Under the beautifully opalescent fish, this is a bean and chorizo stew, really. The broth soaking bread and fillet of 'butterfish' make this an interactive meal of memorable proportions. I would recommend serving a nice light salad on the side of this belly-stretching behemoth.<br />
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</u>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com3tag:blogger.com,1999:blog-7627425174093480636.post-87624150064608208302011-01-01T11:28:00.004-08:002011-01-05T12:16:57.906-08:00Beet Salad I must apologize, as it has been over a month since my last post. Things have been, well, preoccupying. We left our homestead in northeast Wyoming for better work, or as I should say, better food. Our move west to the Rogue Valley of Southern Oregon went well, despite the challenges associated with packing our belongings across a frozen footbridge and into a 6' X 12' trailer in the dead of winter, then driving it halfway across the country over icy passes and through frequent snowstorms whipping the over-sized load in tow. Might I add, this is the second time we have done this sort of "I'll never do that again," kind of towing in inclement weather. We were fortunate to approach the Denio Pass (with it's white knuckle, sweaty brow, cliff hanging, sans guard-rail, gravel strewn, boulder dropping, 8 percent grade) during a lull in the late November storms prevalent throughout the northern Nevada ranges.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0xIwG4abtXjBVtKKxb2B7FcJq9H-RcajvdAzjYK5-5P82jkAyar-02ZfdmwxG4qyHTxhiU8TbiHyeDhyphenhypheniZMEJMIwJqKZ3GGnhyphenhyphenFHcQ-RvrKojxx9H_aQnFDEMCclzV8UKTDM5ZLZp3Q/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0xIwG4abtXjBVtKKxb2B7FcJq9H-RcajvdAzjYK5-5P82jkAyar-02ZfdmwxG4qyHTxhiU8TbiHyeDhyphenhypheniZMEJMIwJqKZ3GGnhyphenhyphenFHcQ-RvrKojxx9H_aQnFDEMCclzV8UKTDM5ZLZp3Q/s640/DSC_0014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fog sets on snow-speckled mountains surrounding pear orchards in the Rogue Valley.</td></tr>
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Southern Oregon is beautiful and rich. Beautiful for the magnificently mystical mountains covered in various types of trees, which create a stage for the daily displays of fog dancing on the peaks and valleys. It is rich, for the abundance of locally grown, sustainable products found at the markets. Sustainable farming is the future of food. Roughly speaking, it is a practice that takes no more from the earth than it gives back 'sustaining' a healthy ecosystem within the agricultural environment. Most organic farming operations are well aware of such practical methods. <br />
Joel Salatin, of <a href="http://www.polyfacefarms.com/">Polyface Farms</a> in Virginia, is a shining example of sustainable farming. He has shown that sustainable farming does not require reinventing the wheel. Instead, following older techniques and understanding biodynamic relationships between animals and plants allows a farm to produce high quality foods without chemical dependencies. Encouraging chickens to scratch through pastures just after cattle have grazed, prevents the need to use anti-worm medication in the cows, but also provides manure disbursement (which would otherwise burn the grass where the dung was left intact.) Also, allowing many different crops to grow in the same plot of land eliminates the exploitative deterioration of soil quality found in all monoculture systems after only a few years. Further examples of sustainable farming include: rain-water gathering for irrigation, biological filtering of waste-waters, recycling of manure for all-natural fertilizer or methane gas, and even bio-diesel production from poor quality or surplus crops to run agricultural machinery. Small steps like these add up to a better future for everyone, but primarily for the farmer who is unable to make ends meet in a world overrun with a consumer-based appetite for fast and cheap. <br />
The food industry has, at long last, slowly turned a marketable corner down the road of limitless opportunity, cobbled with free resources, and gas lit by no-impact righteousness (at least within most of Europe, coastal United States, Asia and Australia; basically anywhere with a conscientious population.) <a href="http://www.standingstonebrewing.com/">Standing Stone Brewing Company</a> in Ashland, Oregon has made extensive efforts to run a restaurant and brewery as environmentally pro-active as possible. They even provide beneficial incentives encouraging employees to bicycle to work. This trend will <i>hopefully</i> overpower the corporate domination of food production systems, currently growing throughout the world, within our lifetimes. 'Hopefully,' is a moderate word to use. <br />
In my opinion, incredibly wealthy companies like <a href="http://www.organicconsumers.org/monlink.cfm">Monsanto</a> repeatedly destroy efforts made to better the future of food by lobbying and passing bills favorable to their biotechnological reign. Vote against the eternal ownership of all seed genetics and against the production of genetically modified foods, in order to save our agricultural system from total obliteration by not buying ANY of their products. Europe has already kicked this 'Franken-food' out of the continent as we should have, long ago. For more detailed information, watch: <a href="http://www.foodincmovie.com/">Food Inc.</a>, <a href="http://www.gersonmedia.com/BeautifulTruth.html">The Beautiful Truth</a>, <a href="http://www.FoodMatters.tv/">Food Matters</a>, <a href="http://www.kingcorn.net/">King Corn</a>, <a href="http://www.dirtthemovie.org/">Dirt! The Movie</a> or read any of <a href="http://michaelpollan.com/">Michael Pollan</a>'s books. Next step, VOTE with your purchases; it's the only way.<br />
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Okay, enough ranting, no more digressions . . .<br />
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Much of our new life here in Oregon will revolve around the world of frugality. Spending little is crucial to making it through hard transitions. Our new home has no garden, no chicken coop, nor does it have a fish-filled creek running through it. There is no fireplace to fuel and no tools to build with (in this last year alone, I have built 3 bridges, 1 trolley, and 1 gondola just to cross the creek for road access.) It is a different lifestyle here, one which we have lived before. Still, I must admit how strange it is to venture into town daily, for errands, job hunting, and even to shop for delicious, organic food. Living at the cabin, we needed little from the city proper itself, other than milk and proteins. Things must change though, in order to progress but, also, in order to share a knowledge worth it's weight in beans, so to speak.<br />
Alas, I must share my favorite utilization of the humble beet. Beets have been essential to commercial sugar production for many years. Sweet, simple to cook, vibrantly colored, and healthy to boot; the beet is a universal food for the creative cook (who must also be tolerant of stained hands.) Simply roasted with some sherry, butter and water, then peeled, cooled and cut is my favorite way to enjoy beets. The greens are incredible as well, providing many essential vitamin and mineral contributions to a delicious braised side dish. However, the usually ruby-colored gem hidden beneath the soil is certainly the prize.<br />
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</div> Thanks to Ruby's mother, we have several jars of canned beets (schlepped from our garden in Wyoming, miraculously preserved with all their deliciousness) for our enjoyment through such fiscally harrowing times. Canning increases the shelf-life of foods to their ultimate limits (other than drying, of course.) Much like most processed foods, sanitation and sterilization are key to canning well. Properly canned beets can taste as good as the day they were picked.<br />
I have decided to share a recipe from the early days of my career. This dish sold like hotcakes in a now closed restaurant, primarily because beets were making a come-back on menus everywhere, but also because the dish itself was brilliantly coordinated. There are many things that just taste great, and that is all that need be explained. This is one of those things. I wish I could describe the flavor of this dish better than I know how. It tastes like what the beet wanted to do, what it wanted to become. I know, it sounds incredibly cheesy, but I am not making this up. If the beet could speak, it would say: "Serve me with blue cheese in a lemon-parsley vinaigrette, please and thank you." (Because beets are so very polite.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Vibrant vinaigrette pictured with Oregon Blue Cheese.</td></tr>
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This dish is pictured with a balsamic reduction for visual contrast and depth of flavor. Additionally, I used <a href="http://www.roguecreamery.com/">Rogue Creamery</a>'s Oregon Blue Cheese made (from raw milk) in Central Point, just a few miles from our home. Their artisan cheeses are crafted with a commitment to sustainability. In California, we would use <a href="http://pointreyescheese.com/">Point Reyes</a> Blue Cheese (my personal favorite) instead, because it was closer to home (another sustainable product as well). <br />
Watercress is a suitable medium for this salad, but mâche (lamb's lettuce or corn salad) would be optimal. The texture of crisp greens is more important than the peppery flavor. Italian flat-leaf parsley has a much more palatable flavor than its curly cousin, therefore, securing its preferential use in the vinaigrette. Also, canned beets were utilized instead of, ideally, fresh roasted beets. If pickled beets are all that is available, omit the vinegar in the dressing and deconstruct its essential components: lemon zest, parsley, shallot, and olive oil. Combined, the separate ingredients marry into their own dressed completeness.<br />
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</u></div><div class="separator" style="clear: both; text-align: left;"><u>Lemon Parsley Vinaigrette</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">1 large bunch picked Italian flat parsley (3 cups packed)</div><div class="separator" style="clear: both; text-align: left;">3 lemons zested</div><div class="separator" style="clear: both; text-align: left;">1 lemon juiced</div><div class="separator" style="clear: both; text-align: left;">1 shallot</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic</div><div class="separator" style="clear: both; text-align: left;">1 Tbs sugar</div><div class="separator" style="clear: both; text-align: left;">1 Tbs whole grain mustard</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sherry vinegar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cup olive oil</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Blend all ingredients until smooth.</div><div class="separator" style="clear: both; text-align: left;">*Makes just over 1 quart.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Beet Salad</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">3 ounces roasted beets (peeled, cooled, and cut into 1/8ths)</div><div class="separator" style="clear: both; text-align: left;">1 ounce mâche, watercress, or micro-greens</div><div class="separator" style="clear: both; text-align: left;">2 ounces blue cheese</div><div class="separator" style="clear: both; text-align: left;">1 ounce lemon parsley vinaigrette</div><div class="separator" style="clear: both; text-align: left;">pinch salt and freshly cracked black pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Toss lightly and serve.</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-1357690590912764932010-11-23T20:00:00.008-08:002011-01-23T12:25:49.670-08:00Roasted Chicken, Biscuits and Gravy<div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;"> <!--StartFragment--><span style="font-family: Times-Roman;"><span class="Apple-style-span" style="font-size: x-small;">Four small cottonwood trees, cut and stacked, seasoning for future use.</span></span><!--EndFragment--><span class="Apple-style-span" style="font-size: x-small;"> </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">The log cabin is a bastion of warmth along </span></span></span><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">the cold waters of Clear Creek.</span></span></span></td></tr>
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<div class="MsoNormal" style="text-align: left;"><span style="font-family: Times-Roman;"> </span></div><div class="MsoNormal" style="text-align: left;"><span style="font-family: Times-Roman;"> It is cold. It was 2°F outside this morning when I awoke. Ruby and I are impatiently awaiting an upcoming move to southern Oregon for a wider range of employment opportunities and higher quality, local foods. Also, I must admit there is reason enough to migrate from this cold weather. An inch or two of very fine powder fell in overnight but the magnificent crystalline formations found along the creek made an early rise worth the effort. Minus 30°F is the lowest I have seen the thermometer read here, although it is said to have gotten even colder than that. It hurts to breathe when it's that cold. Winter has arrived and I am thankful for the abundance of firewood that I cut, split, and stacked on this side of the creek. The new temporary bridge I built in October has been helpful as well, especially for transporting the wood via wheelbarrow. </span><span style="font-family: Times-Roman;"><o:p></o:p></span></div><span style="font-family: Times-Roman;"><div style="text-align: left;"> A hydrologist and equipment operators have been working tirelessly on the new, permanent bridge's abutments and on stabilizing the banks of the creek by redirecting the inertia created during the high-water runoff, which could erode the foundation of the house. (The footbridge we use to access the house was washed away in June.) Four small cottonwoods were, unfortunately, rooted where the new bridge is to be placed. That meant that I needed to fell, buck, and stack the rounds to season the wood for next year. Cottonwoods burn well but are very fibrous and, therefore, difficult to split unless thoroughly dried. The log cabin, which we have called home for the last year, is heated primarily by a large Rumford fireplace (which Ruby helped build) and a Glenwood cookstove. The crackling fire centered in the home satisfies the soul throughout the bitter, lonely winters. It's a good thing we have so much wood too, did I mention it's cold?</div></span><br />
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Family has begun to arrive for the holiday and a surprise visit from a friend has also helped to warm the house. Michelle Jorgensen went to high school with me in Martinez, California. We did not know each other well back then, but worthy relationships certainly don't always develop in such a simple manner. When Ruby and I lived here a few years ago (before moving back to California, only to return last fall) we left a few pictures of my family and us on the refrigerator. A family friend whom was staying at the house for a few nights had invited some co-workers over to hang out. At the time he was working at a local dude ranch with many other young adults from around the country. Michelle was also, at the time, working at the ranch after spontaneously deciding to relocate to the rural wilds of Wyoming. When she recognized me in the photos and, then later my father (who was her P.E. teacher in elementary school), she must have felt some sense of cosmic warmth in knowing just how small this world can be.<br />
Since then, Ruby and I moved back to Buffalo last fall to work at that same ranch. Michelle and I have gotten to know each other a little and mutually appreciate each others' blogs. She writes a travel blog showcasing her adventures here and around the country with her stunning photography and intriguing stories of a life seldom experienced. The blog is called <a href="http://traveltilmyhomeisfound.blogspot.com/">travel 'til my home is found</a>. She sent me a message the other day, which informed me that she would be in the area with her friend Andrea, and asked if I would be interested in getting together for a Blog Party, of sorts. Wyoming is the least populated state in the nation, making friendships hard to come by. I was thrilled, not only to have a friend visit, but also to have an excuse to make delicious happen, yet again. <br />
I decided, considering the weather, that we deserved some good ol' fashioned comfort food. Ruby and I have, over the years, developed a self-induced infatuation for oven-roasted chicken with biscuits and gravy. I am comfortable stating that I don't think there is any room for improvements on this recipe; I'm pretty sure it's perfect. Rendering the fat from the skin in a hot oven first, then slow roasting the chicken (while basting it in its own fat every 12 minutes) produces a moist, golden bird. Saturating the bird in its own flavorful juices produces a tender meat, eager to fall off the bone. Gravy that is chunky with gizzards, heart, liver, and neck meat provides an appropriate vehicle to truly enjoy the simplicity of a perfect biscuit. A healthy melange of fresh vegetables to accompany everything makes this simple meal an elegantly heart-warming reach into American memory. The meal evokes a certain magical nourishment, the value of which is often over-looked in today's fast-paced hustle and bustle. I love gravy, so much.<br />
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</div> Good chicken stock is crucial in making any sauce or gravy. It should only be made from vegetarian, all-natural, organic (if possible) chickens free from antibiotics. A roux, which is equal parts (by weight) of fat and flour stirred over low heat until light blonde colored, and slightly nutty to the smell, thickens the stock to a saucy consistency while the offal contributes to the gravy's savory richness. Pan drippings from the roasting pan are a welcome addition to this wholesome sauce which is brightened by subtle flavors of thyme and garlic. Ideally, the gravy can be made while the chicken is roasting and finished with the pan drippings. Use this recipe interchangeably with turkey, duck or even breakfast sausage by simply replacing the meats and, if possible, the stock.<br />
The chicken is seasoned with salt, black pepper and a blend of ground spices including cumin, paprika, coriander, red chili pepper, onion, garlic, and dried cilantro. The Spice Hunter makes a wonderful salt-free spice blend called <a href="http://www.amazon.com/Spice-Hunter-Organic-Seasoning-1-4-Ounce/dp/B001IZIBN4?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank"></a><a href="http://www.amazon.com/Spice-Hunter-Mexican-Seasoning-Ounce/dp/B00430PQR0?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Mexican Seasoning</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=B00430PQR0" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />that works perfectly in a pinch. If utilizing the convenience of this pre-made blend I will still add some paprika for coloring and flavoring. High quality <a href="http://www.amazon.com/Hot-Paella-Paprika-Tin/dp/B000NO72TK"></a><a href="http://www.amazon.com/Hot-Paella-Paprika-Tin/dp/B000NO72TK?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">spanish paprika</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=B000NO72TK" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> lends warmth to the overall profile of this hearty dinner with a mild, spicy heat. The biscuit recipe that I use can be found in <u><a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">The New Best Recipe</a>,<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></u> from the editors of<i> Cook's Illustrated</i>. Unfortunately, I am not permitted to post the recipe without their permission, but if you email me, I can share our adapted version. We have found that replacing the dairy with rice milk and all-natural butter substitute can create a wonderful vegan product. (Soy-Free Earth Balance is probably the healthiest spread on the market.) This book can answer many technical questions as their wealth of knowledge, obtained within a test-kitchen, comes from multiple variations of the same recipe (something far out of reach for most cooks.)<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Seasoned, oiled, ready to roast.</span></span></span></td></tr>
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<u>Roasted Chicken</u><br />
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4-5 lb fryer chicken, rinsed and dried<br />
Spice rub with paprika, garlic, onion, cumin, coriander, red chili pepper, and dried cilantro<br />
Salt and black pepper<br />
olive oil<br />
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<ul><li>Preheat oven to 425°F</li>
</ul><ul><li>Roast chicken on top rack for 25 minutes.</li>
</ul><ul><li>Drop temperature to 325°F and baste exterior of bird with fat from the pan.</li>
</ul><ul><li>Baste every 12-14 minutes, roast for 1 1/2 - 2 hours basting one final time 15 minutes before pulling from the oven to maintain crispy skin.</li>
</ul><ul><li>Rest on cutting board for at least 20 minutes before carving.</li>
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<tr><td class="tr-caption" style="text-align: center;">Finished chicken, ready to carve.</td></tr>
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<u>Country-Style Chicken Gravy</u><br />
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2 Tbs vegetable oil<br />
1 quart chicken stock<br />
2 cups water<br />
1 Tbs dried thyme<br />
2 cloves garlic (minced or grated)<br />
1 Tbs paprika<br />
114 g AP flour<br />
114 g butter<br />
1 chicken neck, gizzard, liver and heart<br />
1/2 cup roasted chicken drippings<br />
salt and black pepper<br />
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<ul><li>Braise seasoned gizzard, heart and neck in oil and 2 cups water.</li>
</ul><ul><li>Combine flour and melted butter in sauce pan. Stir constantly over low heat until blonde in color and slightly nutty smelling. Let 'roux' cool to room temp.</li>
</ul><ul><li>Saute seasoned liver in oil. </li>
</ul><ul><li>Remove neck meat from the bones and chop with gizzards, heart, and liver.</li>
</ul><ul><li>Bring stock to a boil, whisk in cooled roux and simmer an additional few minutes to thicken, stirring occasionally.</li>
</ul><ul><li>Add meat, thyme, paprika, and garlic. Simmer for 5-10 minutes.</li>
</ul><ul><li>Add chicken drippings, once finished basting, stir to blend.</li>
</ul><ul><li>Season to taste.</li>
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<tr><td class="tr-caption" style="text-align: center;">I apologize for the blurry photos. 'Delicious' was more important.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"><u>Braised Kale with Bacon</u></div><div class="separator" style="clear: both; text-align: left;"><u><br />
</u></div><div class="separator" style="clear: both; text-align: left;">1/4 lb bacon cut into small 1/2 inch pieces</div><div class="separator" style="clear: both; text-align: left;">1/2 lb kale (tuscan black kale, cavolo nero, lacinato kale) washed and rib removed</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic minced</div><div class="separator" style="clear: both; text-align: left;">2 Tbs <a href="http://www.amazon.com/Cholula-Original-Mexican-Wooden-Stopper/dp/B000QFRJSA?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cholula</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=B000QFRJSA" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> hot sauce, or medium-high mexican chili hot sauce</div><div class="separator" style="clear: both; text-align: left;">1/4 cup water</div><div class="separator" style="clear: both; text-align: left;">Pinch salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Render the bacon by first placing it in a cold pan, then slowly cooking the fat away from the bacon, 'till crispy. Then blast the heat.</li>
</ul><ul><li>Add garlic and kale.</li>
</ul><ul><li>Toss a few times until the kale is wilted. </li>
</ul><ul><li>Then add water and hot sauce. </li>
</ul><ul><li>Toss again, then cut the heat. Toss again.</li>
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<tr><td class="tr-caption" style="text-align: center;">Sometimes dinner needs to be convenient for a group, so I utilize residual heat by stacking precariously. <br />
Sometimes I spill delicious food everywhere, beware.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"> Silence, broken only by scratching fork and knife, satisfactory grins after a swirled sip, clean plates and a request for more: success. Thanks Michelle, Andrea, Renee, Jimmy, Carmen, Joe, and Ruby for such a wonderful excuse to have some fun and eat well.</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com1tag:blogger.com,1999:blog-7627425174093480636.post-81072919295167177592010-11-05T19:55:00.013-07:002010-11-24T21:28:12.518-08:00Venison Pastrami Reuben<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJdZXGyGe6M7STQV8fdiPvI8743vVdMwuh1S-Lk7LHrQb7HO9oeFT1mh0AVDuS4BG0Pb6Cm5fDkGCb9D5Zf8H0PMQs1uc1oMaRw-4mEbKN3abRDC-15XnON8h-PrE8WDf3RbRqrZc8eE/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJdZXGyGe6M7STQV8fdiPvI8743vVdMwuh1S-Lk7LHrQb7HO9oeFT1mh0AVDuS4BG0Pb6Cm5fDkGCb9D5Zf8H0PMQs1uc1oMaRw-4mEbKN3abRDC-15XnON8h-PrE8WDf3RbRqrZc8eE/s640/DSC_0225.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large group of grazing mule deer in the distance.</td></tr>
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<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"> </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Venison is readily available in Wyoming this time of the year. There are so many deer that the cops are allowed to kill more than 75 deer within residential city limits. "Put an orange collar on Fido, the 'Good Ol' Boys' are hunting with handguns!" Unfortunately, the deer are more comfortable in town than they are in </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">the wilderness </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">because of the pressure </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">the annual hordes of hunters place upon the animals. Also, </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">they have more food later in the year which can be found in residential gardens and manicured lawns. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> A friend provided a nice-sized hind leg of local whitetail deer for our enjoyment and I have decided to produce some pastrami with a portion of it. The rest of the leg was cut into steaks and ground into a HUGE meatloaf with bison and pork for Ruby, Renee, Jimmy and me to enjoy. They are currently working relentlessly on their mobile trailer, which endured some nasty road damage during their last leg from the east coast. Holiday season brings distant family together and soon we will have 11-12 guests for Thanksgiving this year; a real treat for Ruby and I who rarely enjoy a holiday with family due to the demands of professional cooking schedules.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Front yard feeding is a safe choice for this whitetail fawn.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Stay alert little one.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOmYZu51gPOTameBIP3Taz1GjmHfsJdYzCYsGfXD-pePeQi2xJmVGJ1-Ir2fg8I2uOSlrSSdDIi-6Ok-J_lJZqxMGGe_6qd5xqzriK0Y3wtAHLtcAjXUeOwnLeKhiKKCNJNJFocwBoe8/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgOmYZu51gPOTameBIP3Taz1GjmHfsJdYzCYsGfXD-pePeQi2xJmVGJ1-Ir2fg8I2uOSlrSSdDIi-6Ok-J_lJZqxMGGe_6qd5xqzriK0Y3wtAHLtcAjXUeOwnLeKhiKKCNJNJFocwBoe8/s400/DSC_0023.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RUN FOR YOUR LIFE!<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> I have recently made a bunch of corned venison with cabbage, carrots and potatoes from the doe that was donated to us last year. However, I have not made pastrami before, and I have yet to 'go for the gusto' and make a venison reuben sandwich from scratch (except for the swiss cheese). </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Rye bread, saurkraut, pastrami, swiss cheese and Russian (thousand island) dressing are the traditional components of a reuben, which is warmed on a griddle and served hot.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> The reuben sandwich is a quintessential 'melt' of heaping flavor that tastes, in my opinion, like deli. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The pickled cabbage, peppery, smoked meat and sour rye combine to create a ubiquitous flavor one can only associate with American delicatessens.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Pastrami is corned beef brisket which is coated in cracked black pepper and coriander, smoked to an internal temp of 150°F, then steamed for 2-3 hours. However, I will be using the eye of round cut from the hind leg of the deer. Brisket is from the chest of the animal, which is not very large on deer. The pastrami is brined for 7 days in sodium nitrite, kosher salt, spices and water. Sodium nitrite tenderizes and maintains a red-colored flesh while preventing the possibility of lethal <a href="http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/">botulism</a> bacterial growth. I</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ncrease the value, depth, and reach of </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">the pepper and coriander</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> by l</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ightly toasting the spices before grinding to release the essential oils. I decided, for this pastrami, to add some minced garlic to the exterior rub for a little extra zip. Since oak trees don't grow out here in the northern midwest I used applewood with some alderwood mixed in to create a gracefully sweet smokiness. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I baked a rye bread recipe from <u><a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Artisan Bread in Five Minutes a Day</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=0312362919" style="border-bottom-style: none !important; border-color: initial !important; border-left-style: none !important; border-right-style: none !important; border-top-style: none !important; border-width: initial !important; cursor: move; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /></u></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> by Zoe Francois and Jeff Hertzberg, </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">M.D.. This is one of those few, revolutionary books you must have if you like to eat fresh bread but don't have a lot of extra time to make it.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> A few weeks ago I made a fresh batch of saurkraut which has fermented for both one and two weeks (for those who like it more strongly flavored). Saurkraut is cabbage that has been pickled in its own juices with some salt to control the bacteria at a safe level. This method, which uses minimal salt, relies on crushing the trapped water from the cellular structure of the leaves, which then creates a high-salinity juice for everything to pickle within. It is important to weigh down the saurkraut with a water-filled plastic bag or ceramic dish during the fermenting to prevent spoilage. Three tablespoons of sea salt is all that is needed for five pounds of chopped cabbage. Sea salt is optimal for pickling vegetables because of its mineral content which keeps the product crisp and brightly colored. The process of bashing the cabbage to obliteration is time consuming but produces an authentic, high-quality condiment. We used to make giant batches of this stuff at work for a menu item, which I must say, is both fun and painstakingly arduous. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> I made a stop-motion film with photographs to document the process. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This short film depicts an hour-long process of cabbage bashing followed by weights, filled with water, placed on top to keep the product submerged. </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It just so happened that a dear old friend, and fermented cabbage aficionado, Mortimer Bickle stopped by during a business trip while I was putting together the video and offered to provide a voice-over for informational enrichment. </span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And now I feel the need to apologize for that. I know, </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It was pretty bad</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> . . . Sorry.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxrlJrnWmeptpY0tJwIM6FIAsWUb_Vptl7UyZzeiAXsqfnQbOESAPAiq5jQpIzMcwL63zLeqe09XWPeFvkRYOKsyD5Z4FIN8F59HOilUwOfIaiN3OZB7bd-HEYddKRCUuIR-C6GhvFT4/s1600/DSC_0144.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxrlJrnWmeptpY0tJwIM6FIAsWUb_Vptl7UyZzeiAXsqfnQbOESAPAiq5jQpIzMcwL63zLeqe09XWPeFvkRYOKsyD5Z4FIN8F59HOilUwOfIaiN3OZB7bd-HEYddKRCUuIR-C6GhvFT4/s400/DSC_0144.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished saurkraut (weighted down and covered loosely with plastic wrap) ready to ferment.</td></tr>
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Deli Style Rye</u></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i><span class="Apple-style-span" style="font-size: small;">from </span></i><u><i><span class="Apple-style-span" style="font-size: small;"><a href="http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Artisan Bread in Five Minutes a Day</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=0312362919" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span></i></u></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>by Zoe Francois and Jeff Hertzberg, M.D.*</i></span><br />
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</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 cups lukewarm water</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 Tbs granulated [active-dry] yeast (2 packets)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 Tbs kosher salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 Tbs caraway seeds, plus more for sprinkling on top</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup rye flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 1/2 cups unbleached all-purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cornmeal for pizza peel [or thin board]</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cornstarch wash [1/2 tsp cornstarch mixed with small amount of water added to 1/2 cup water. Bring to boil or microwave for 30-60 seconds on high until mixture appears glassy.]</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix the yeast, salt and caraway seed with the water in a 5 qt bowl, or a lidded (not airtight) food container.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix in remaining dry ingredients without kneading, using a spoon ... or heavy duty stand mixer (with dough hook)...</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (flattens on top), approximately 2 hours.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Refrigerate ... for two more hours and use for up to 14 days.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other [rack] that won't interfere with the rising bread.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-crusted pizza peel [thin board] for 40 minutes.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf, using a serrated bread knife.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Slide the loaf directly onto the hot stone. Pour one cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, or until deeply browned and firm.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Allow to cool before slicing...</span></li>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Venison Pastrami</u></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Corning Brine</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i> *</i></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>This brine recipe is the same I use to make corned venison, just simmer it in a covered pot with water and aromatics for 5 hours.</i></span><br />
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</i></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3-4 lb venison round or loin (with excess fat and silver-skin removed)</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup kosher salt</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 oz sodium nitrite (<a href="http://www.sausagemaker.com/11000instacureand153no11lb.aspx">Instacure #1</a>)</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 dried bay leaves</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4 Tbs black pepper</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 Tbs coriander seed</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp whole mustard seed</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 gallon water</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>Smoking Rub</i></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Tbs coriander seed, freshly ground</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 Tbs black pepper, freshly ground</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cloves fresh garlic, minced</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine all brine ingredients and bring up to simmer, stir to disolve salts.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cool to room temperature in plastic food-safe container large enough to accommodate the roast and brine.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Place meat in brine so that it is completely submerged, use a stone or weight to hold it down if necessary.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Brine for 7 days in refrigerator.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove from brine, rinse and dry.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Coat in mixture of garlic and lightly toasted, ground black pepper and coriander. </span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Smoke at 225-255°F over oak, apple, plum, cherry, alder or hickory wood until an internal temperature of 150°F is reached. </span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Remove from smoke and place on rack above steam tray and cover. Place in 275°F oven or on low heat on the stovetop .</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lightly steam for 2-3 hours.</span></li>
</ul><ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Slice very thin, serve warm or cold.</span></li>
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</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Russian Dressing (Thousand Island)</u></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u><br />
</u></span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup mayonnaise</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup tomato ketchup</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 cup sweet relish</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><u>Saurkraut</u></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 Tbs sea salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 lbs thinly chopped cabbage</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tsp caraway seed</span><br />
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</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rh7jHHMHI-mYnZUESrxTtG6qFWLRmn5Zo4bOZgaK8cMunpqaomaA1XsKsT4S1Rzgc-meYg2T_J575WsFYEhzJfAMbmCNfak2kal6caUjQWyFx8Wiu2VstqX8O-nLgH6ljrpraugjJYQ/s1600/DSC_0045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rh7jHHMHI-mYnZUESrxTtG6qFWLRmn5Zo4bOZgaK8cMunpqaomaA1XsKsT4S1Rzgc-meYg2T_J575WsFYEhzJfAMbmCNfak2kal6caUjQWyFx8Wiu2VstqX8O-nLgH6ljrpraugjJYQ/s640/DSC_0045.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rh7jHHMHI-mYnZUESrxTtG6qFWLRmn5Zo4bOZgaK8cMunpqaomaA1XsKsT4S1Rzgc-meYg2T_J575WsFYEhzJfAMbmCNfak2kal6caUjQWyFx8Wiu2VstqX8O-nLgH6ljrpraugjJYQ/s1600/DSC_0045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 29px;">Deer Reuben Sandwich,</span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><blockquote><blockquote><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><span style="font-family: 'Handwriting - Dakota'; font-size: 22pt;"> You taste good. <o:p></o:p></span></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><span style="font-family: 'Handwriting - Dakota'; font-size: 22pt;">Well, actually you taste great! </span><span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 29px;">Thanks for being delicious. </span></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><br />
</div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><span style="font-family: 'Handwriting - Dakota'; font-size: 22pt;">Your friend, <o:p></o:p></span></div></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><div style="text-align: center;"><br />
</div></div><div style="text-align: center;"><span style="font-family: 'Handwriting - Dakota'; font-size: 22pt;">John</span></div></blockquote></blockquote></span></div></div><div><blockquote><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">*</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Arial; font-size: 13px; line-height: 26px;">Francois, Zoe , and Jeff Hertzberg.</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Arial; font-size: 13px; line-height: 26px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Arial; font-size: 13px; line-height: 26px;"><u>Artisan Bread in Five Minutes a Day:The Discovery That Revolutionizes Home Baking</u></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Arial; font-size: 13px; line-height: 26px;">. New York: Thomas </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px; font-family: Arial; font-size: 13px; line-height: 26px;">Dunne Books, 2007.</span>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com5tag:blogger.com,1999:blog-7627425174093480636.post-2126674970913146532010-10-30T20:11:00.003-07:002010-10-31T13:45:41.624-07:00Buttercup Tart with Cardamom-Maple Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLS9VgIREvrKxNkI9pBXlDBG8LqsNFtil8dkVpyzz_dlGcFTFHRL6gAzd4U-ooBgCJB9Y_pD6MYtiaIrdKYObNmI2MFka45FZTstFxCZiNgnomEOdxNAHStKR98VldVCXhvLMv3PmKbec/s1600/DSC_0008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLS9VgIREvrKxNkI9pBXlDBG8LqsNFtil8dkVpyzz_dlGcFTFHRL6gAzd4U-ooBgCJB9Y_pD6MYtiaIrdKYObNmI2MFka45FZTstFxCZiNgnomEOdxNAHStKR98VldVCXhvLMv3PmKbec/s640/DSC_0008.jpg" width="640" /></a></div><br />
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Sweet decadence has been haunting me as of late. Ever since these goblin colored beauties entered the house I have pondered their aptly given name in reference to what I would create from them. Hmmm, buttercup . . . And yes, I <i>am</i> referring to buttercup squash, not the damsel in distress from "The Princess Bride." I decided a traditional pie, in miniature size, would showcase the squash with seasonality, considering the two inches of snow that blew the other day. Snow"fall" around these parts is almost unheard of. The incredibly dry snow drifts sideways and whirls around in the powerful Wyoming winds creating a sensation similar to being trapped in a snow-globe or better yet, a dishwasher. <br />
We harvested seven nice-sized squash from the garden this year. Two were zapped by the frost and snow volunteering them for duty in this particular dessert. The cold temperatures concentrate sugars in the squash but also contribute to shorter shelf-life at the same time. While cutting open the peeled squash to remove the seeds before roasting I note the cantaloupe colored and scented flesh with curiosity. I know the raw squash won't taste like sweet melon, but it makes me consider new possibilities.<br />
Served on top, black cardamom-spiced, maple syrup-sweetened ice cream provides an interesting accompaniment to the pie. Cardamom, which is related to ginger, has a warming, citrus-y aroma often used in Middle Eastern and Indian cuisines. Desserts are the most common destination for this historically admired spice, yet savory spice blends like Garam Masala emphasize the medicinal and flavorful benefits the seed pods provide. The crust is a traditional tart dough or 'Pate Sucree' for textural contrast with smaller scale portions. It is sweeter than flaky pie dough, as the french nomenclature suggests, but since the sugar has been reduced in the filling, the crust and ice cream provide a saccharin roundness to the palate. The crust is 'blind-baked' before filled to maintain crispiness. Combined with the rich flavors of pure maple syrup, cardamom gives the ice cream a butterscotch flavor at first, then hints toward citrus notes later on. All together with the mildly spiced pie, one gets an eggnog-like flavor profile from the pairing. A warm brandy in front of a cracking fireplace would elevate this to a state of autumnal ecstasy for the senses. <br />
I prepared 3 small 4-inch pie tarts with this recipe which would otherwise make one 9-inch pie. A full pie takes 5 extra minutes of baking time, both with the crust and once filled. The recipe for the pie filling was adapted from a pumpkin pie recipe in <u><a href="http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">The New Best Recipe</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=0936184744" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></u>, a cookbook from the editors of <i>Cook's Illustrated</i>. A small, 1 1/2 quart <a href="http://www.amazon.com/Cuisinart-ICE-20-Automatic-2-Quart-Ice-Cream/dp/B00000JGRT">ice cream maker</a> was used to freeze the ice cream. Inexpensive and simple to use, ice cream makers are worth every penny in my opinion. <br />
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<u>Tart Dough (pate sucree)</u><br />
<u><br />
</u><br />
1/2 lb butter<br />
2/3 cup sugar<br />
1/2 tsp salt<br />
2 egg yolks<br />
12 1/2 oz A.P. Flour<br />
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<ul><li>Cream the butter and sugar 'till smooth.</li>
</ul><ul><li>Add salt</li>
</ul><ul><li>Add yolks</li>
</ul><ul><li>Add flour</li>
</ul><ul><li>Mix till dough comes together. Do not over mix.</li>
</ul><ul><li>Wrap in plastic, refrigerate 30-40 minutes.</li>
</ul><ul><li>Pull dough from fridge, roll out to 1/4 inch thick on lightly floured surface.</li>
</ul><ul><li>Slide pie dish under and trim edges leaving some excess for shrinkage.</li>
</ul><ul><li>Cover and refrigerate for 40 minutes, then freeze for 20 minutes.</li>
</ul><div><br />
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</div><div><u>Buttercup Squash Pie Filling</u></div><div><br />
</div><div><u></u>2 cups buttercup squash puree (peeled, seeded, quartered and roasted, covered with 1/2 cup water in 375°F oven for one hour, blend 'till smooth)</div><div>1/2 cup brown sugar (packed)</div><div>1/4 tsp ground nutmeg</div><div>1/2 tsp salt</div><div>2/3 cup heavy cream</div><div>2/3 cup milk</div><div>4 large eggs</div><div><br />
</div><ul><li>Combine sugar, squash, salt and spices. Bring mixture to a simmer over medium-high heat in heavy bottomed pan.</li>
</ul><ul><li>Line interior of pie shell with parchment paper and fill with pie weights or dry beans.</li>
</ul><ul><li>Bake on top rack for 20-25 minutes at 375°F uncovering for the final 5-10 minutes (check at 15 min.)</li>
</ul><ul><li>Mix in heavy cream and milk. Bring back up to barely simmering. Turn oven up to 400°F.</li>
</ul><ul><li>Beat eggs 'till smooth. Slowly add hot mixture while whisking eggs until all is combined.</li>
</ul><ul><li>Fill hot pie shells with hot squash mixture and bake on bottom rack at 400°F for 15-25 minutes depending on size (4" = 15-20 min. / 9" = 20-25 min.) Pies are done when center jiggles like gelatin instead of liquid. </li>
</ul><div><u><br />
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</u></div><div><u>Cardamom-Maple Ice Cream</u></div><div><u><br />
</u></div><div>2 cups heavy cream</div><div>2 cups whole milk</div><div>1/2 cup maple syrup</div><div>2 tsp black cardamom (removed from pod, roughly ground)</div><div>5 egg yolks</div><div><br />
</div><div><ul><li>Bring cream, milk, syrup and cardamom to scalding.</li>
</ul><ul><li>Slowly add to beaten yolks whisking constantly.</li>
</ul><ul><li>Strain any large spice granules from mixture.</li>
</ul><ul><li>Chill</li>
</ul><ul><li>Pour into frozen ice cream basin and turn 'till frozen soft.</li>
</ul><ul><li>Store tightly covered in freezer.</li>
</ul></div><div><br />
</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com4tag:blogger.com,1999:blog-7627425174093480636.post-67873083193064517072010-10-24T21:40:00.002-07:002010-10-27T12:20:37.982-07:00Seared Venison and Wild Watercress with Elderberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3dAGIzP9CJjMhoFQPKefNEzHVx5ODMCVn1CB8vY1X4drwsI8CP94Ya0u3xpdewlKeCjbBPyxJDbmOrDh99hgA87L34b9hh7qm5I1PoK6mxHXLLZRdTeCdpnwf9wYLDzU6r_lPIzCryE/s1600/DSC_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3dAGIzP9CJjMhoFQPKefNEzHVx5ODMCVn1CB8vY1X4drwsI8CP94Ya0u3xpdewlKeCjbBPyxJDbmOrDh99hgA87L34b9hh7qm5I1PoK6mxHXLLZRdTeCdpnwf9wYLDzU6r_lPIzCryE/s640/DSC_0014.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div> Autumn has brought us little rain and no snow yet. The field behind our home is abundantly brown, crested with evergreens on the rising foothills. Cottonwood leaves blaze colors of amber to orange, widespread as wildfire. Pale straw crunches underfoot among cactus so withered, only needles and the hope of a drink remain. Crispy sagebrush and large ant hills prevail in a rocky landscape arid and unforgiving like this. The small forks of Clear Creek are dry now, causing the main flow to provide the only water for miles. Well, almost the only water. A small, unexpected, freshwater spring can be found far off in the middle of the field. Actually two semi-warm springs bubble up from the earth year-round. It is not easy to spot from afar, but is plain as day once you are upon it. <br />
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<tr><td class="tr-caption" style="text-align: center;">The draw coming from the spring.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The source of the spring and our dog, patiently waiting in the far back left.</td></tr>
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Many little critters call this oasis home. Migrating sandhill cranes and geese often stop and feed on the bioavailability this little bit of water provides. The pronghorn antelope, whitetail and mule deer slake their thirst and eat grass from this geological irrigation system. For me, however, the patch of wild watercress centered in the heart of the spring is superlative.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bright green watercress in abundance.</td></tr>
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Watercress is a wonderful little leafy green with tremendous texture and a crisp, peppery bite. Because this is grown wild, it must be cleaned thoroughly. I submerge and rinse at least three times, then spin it dry. I most often use it in salads or cold appetizers for its mild, spicy flavor and wonderfully vibrant color. Usually dressed with a drizzle of olive oil and sprinkle of salt, watercress also makes a lively garnish among dark, robust flavors. <br />
I still have some venison from Jim, the war veteran and whitetail hunter who parks his camper across the creek and uses our access to hike in and out from his tree stands throughout the season. He donated one of his does to us for allowing him to pass through. Archery hunting is the only kind allowed on this land as it is part of the Veteran's Home of Wyoming. Although this was not my kill, I am happy to have such sustenance provided for me. I cleaned, skinned and cut the meat myself, storing most of it in the freezer and grinding all the trim for chili, meatloaf, and breakfast sausage. The round (leg) provides several nice steaks or a couple of good sized roasts. This deer was not very big, though, making it incredibly tender. I decided to sear off some 8 ounce steaks with a generous amount of freshly cracked pepper. This was served on millet cooked like pilaf (browned in oil with aromatics, then simmered) with crimini mushrooms alongside the simply dressed wild watercress (as described above). Millet is a healthy, old-world grain similar in flavor to quinoa or bulgur. A red wine sauce made with homegrown dried elderberries, which happen to be hugely popular among the local deer population, provides a sweet, velvety completion to the dish.<br />
Altogether, the millet, mushrooms and red wine are the only products not foraged, hunted or grown on this land. Not only was this a delicious dinner, but local, seasonal and inexpensive to boot!<br />
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<u>Elderberry Sauce</u><br />
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1 750ml bottle red wine <i>Pinot Noir, Syrah, or light bodied Zinfandel</i><br />
3/4 cup dried elderberries (2 cups fresh)<br />
1 quart veal stock<br />
2 Tbs butter<br />
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*may need an additional 2 Tbs sugar if using cheap wine<br />
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Reduce veal stock to 1 pint.<br />
Add wine and berries, reduce to 1 pint.<br />
Taste, add sugar or salt if necessary.<br />
Fold in butter to warm sauce just before serving, stirring till emulsified.<br />
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<u>Crimini Mushroom Millet</u><br />
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1 cup millet<br />
1 small spanish onion, minced<br />
5 cloves garlic, minced<br />
2 cups water, plus additional 2 Tbs water<br />
2 Tbs olive oil, plus additional 4 Tbs olive oil<br />
7 crimini mushrooms, halved<br />
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salt and pepper to taste<br />
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Add millet and 2 Tbs olive oil to pan on medium heat stirring constantly.<br />
Lightly brown millet till tan in color, then add onions and garlic.<br />
Add 2 cups water, stir once and cover.<br />
Simmer for 15-20 minutes.<br />
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In separate, smoking-hot pan, add the remaining olive oil and mushrooms.<br />
Saute till brown, season with salt and pepper.<br />
Add 2 Tbs water.<br />
Toss together with cooked millet and serve.<br />
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<u>Venison</u><br />
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Sear seasoned venison in hot pan on high and finish in 500°F oven for 5 min.<br />
Let rest at least 5 min before slicing across grain.John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com8tag:blogger.com,1999:blog-7627425174093480636.post-43617396624619582122010-09-26T16:02:00.008-07:002010-11-01T20:50:39.194-07:00Egg-cellent Layers<div class="separator" style="clear: both; text-align: center;"><br />
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Raising chickens is definitely worth the effort. Farm-fresh, free-range eggs are undoubtedly in a world of their own. The color of the yolk is bright orange and rich in flavor. The whites are thick with albumen and coagulate well, unlike the store-bought watery, disappointment in a pan. All natural, homegrown eggs are safer and cleaner too, lacking antibiotic-resistant bacteria found on the shells of crowded, cage-raised hens given strange medications and hormones.<br />
The latest outbreak of contaminated chicken eggs from the mass-producing companies owned by Austin "Jack" Decoster is quite pathetic from a cook's perspective, primarily since salmonella is only found on the shells of eggs. This failure in our food security system is no different from the <i>E. coli</i> found on spinach, tomatoes, or anything else deemed a dangerous threat to consumers. The solution, sadly enough, is washing. Pre-washed foods sold to consumers present a false sense of security. Steps once commonly taken when processing one's own store-bought produce have gone by the way side in the name of laziness. Consumerism should be synonymous with vulnerability these days. An endless amount of short-sighted trust has been given to these large corporations to do the right thing because they are 'regulated' by government administrations. These administrations designed to protect the interests of the consumer are controlled by the same owners (or affiliates) of these large corporations. The only solution is to raise your own food, and if not possible, cover your own ass by simply washing what you buy before eating it. (Recently I have learned that this information is not entirely accurate. Chicken's can have salmonella residing within their ovaries as a result of being fed recycled, infected chickens that die on the farm. This practice, which is also how Mad Cow Disease occurs, combined with antibiotics and poor living conditions creates resistant strains of the bacteria which can overpopulate a chicken house very rapidly. This <a href="http://shelflifeadvice.com/content/how-does-salmonella-get-eggs">link</a> is quite helpful in understanding the shelf lives of foods.)<br />
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<tr><td class="tr-caption" style="text-align: center;">Twins!</td></tr>
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Currently, our hens are happy and well. Although, since my last post regarding the chickens, disaster struck in the name of predation. One morning in May, I went to feed our 32 hens only to find one young pullet lying on the ground with a slashed throat. Startlingly confused, I thought at first, one of the other hens must have seen some weakness and turned on the young hen as can sometimes happen (chickens are REALLY dumb). Then I noticed another, further back in the pen lying in a ruffled dead mess with the same mortal wound. Another three inside the coup lay on the floor in the pine shavings. All of the victims were young hens who had not begun laying eggs yet. After mentally pushing past the initial shock and anger, I removed the lifeless birds from the pen to keep the surviving chickens from feasting on their dead neighbors. I counted the remaining hens only to find 18 altogether. I surveyed the perimeter fencing of the pen for undermining and could only find one small hole, 2-3 inches in diameter. There was no way a large predator capable of killing fourteen birds could have entered through this space. But, how could this be? I had only retrieved 6 carcasses, where were the others?<br />
I went inside to break the news to Ruby and Renee. Also, I needed a second opinion to help solve this murder mystery. Renee joined me on the case and we began our investigation. I had a strange gut feeling that the culprit was still among us within the pen, yet there was no sign of life beyond our surviving hens, completely oblivious to their crisis. It did not take long for us to start looking under the coup for the killer, yet visibility through the darkness was impenetrable. We formulated a plan involving two bottle jacks (to raise the shed off its foundation) and a semi-automatic .22 rifle (to exterminate the vermin). After an hour of digging at the foundation, we installed the jacks and started to raise the shed. Before long, our murderer showed his fuzzy little face. It was a mink! Blood-thirsty, savage, little coat sleeve of a mink. Unfortunately, he had to be removed from the pen and that meant dead, not alive.<br />
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Mink are common in these parts, especially since we are along the creek. In fact, before Renee bought this land, mink were raised for their fur in the barn across the creek from the house. Apparently, mink will kill more than they can eat, sucking the blood from their victims and stashing the bodies for later. That's exactly what this guy did. We pulled 8 folded-up chickens out from under the shed in disgust of the gluttonous spree this little creature reaped on our newly expanded hen heaven. It suddenly seemed more like a hell for those little birds of ours. And, our soon to be abundance of fresh eggs seemed very far out of reach at the moment.<br />
Certainly, this was a common price to pay when raising livestock. Perspective allowance for wild animal predation must be accepted, as this land belongs to the native beings more so than anything else. Yet, complete annihilation; taking more than is needed, is very tough to tolerate. Putting myself at odds with moral righteousness, I made a choice to save my chickens. Not an easy choice to make, especially while conveniently reading <u><a href="http://www.amazon.com/Ishmael-Adventure-Spirit-Daniel-Quinn/dp/0553375407?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ishmael</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=0553375407" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></u> at the time.<br />
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<div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr12mfXm5SoCpetU4hCyDj-b-YTzqRgYeklu526ECm_lTHi2-LjqzjbAmuxhSjo0FmPv7-ibjteDeABs-2coh7YNERoUiNTuCcQXVaCGo_UgZX6hVthweRIT1EH0kc_CNlpAJ0hwmV3E/s1600/IMG_0570.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqr12mfXm5SoCpetU4hCyDj-b-YTzqRgYeklu526ECm_lTHi2-LjqzjbAmuxhSjo0FmPv7-ibjteDeABs-2coh7YNERoUiNTuCcQXVaCGo_UgZX6hVthweRIT1EH0kc_CNlpAJ0hwmV3E/s400/IMG_0570.JPG" width="300" /></a></div> One evening, days later, Renee curiously left to run an errand. When she returned, Ruby and I thought nothing of it. Until the next day, when we awoke to feed our hens and noticed they had company did we realize where she had gone. She had bought us some new, young hens! What a surprise, not just to have new hens but they were exotic ones as well. Among the new additions were a Pencil-Laced Wyandotte, Dark Cochin, Speckled Sussex, Buff Rock, two Buff Brahmas, and two Salmon Favorelles. The luxurious Dark Cochin was decidedly named Aviana by Ruby and the two Favorelles aptly named Ruby and John because of their comical appearance and humble disposition. One of the older hens, a Black Orpington, became increasingly featherless initially from the sexual advances of a previously owned rooster named Ygnacio, or "Nacho." Later, even more feathers were lost due to a bad infestation of mites earning her the name Pucker-Butt, suggesting the primary location of the affliction. The Speckled Sussex deserves a name as well, considering she is the obvious 'Mother Hen,' loudly demanding with a very rude, stubborn personality. However, it seems irrational to name an animal due to its apparently negative appeal. Then again, what about naming chickens is <i>not</i> irrational?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVdorm-X6MBAqV5QUUij8pPhABdV_qwveKHaGvzQNez70P02NyCZK-CGGddc8dIKpRGVvIrMIi2ueqhyE6qGQgyJkOtglyvtgC1U27RJNVbhwOTJl3atNyWRl48E3sXEHQsLfUC-qX-8/s1600/DSC_0206.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVdorm-X6MBAqV5QUUij8pPhABdV_qwveKHaGvzQNez70P02NyCZK-CGGddc8dIKpRGVvIrMIi2ueqhyE6qGQgyJkOtglyvtgC1U27RJNVbhwOTJl3atNyWRl48E3sXEHQsLfUC-qX-8/s640/DSC_0206.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aviana</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The nameless 'Mother Hen.'</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Jjq-j2UC95OW5ZPNXQzqutpQRKGSDa3gn_fDla717LN8qjL670LcW0LFgG5pk35GSfxO5zw-m24UCOkXpGbCuNi-zt6Fx8E0EHettHFmcB8pkSJn2-Wuwki9IPLaSCjFyPh8l16yVzk/s1600/DSC_0238.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Jjq-j2UC95OW5ZPNXQzqutpQRKGSDa3gn_fDla717LN8qjL670LcW0LFgG5pk35GSfxO5zw-m24UCOkXpGbCuNi-zt6Fx8E0EHettHFmcB8pkSJn2-Wuwki9IPLaSCjFyPh8l16yVzk/s640/DSC_0238.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John and Ruby (left to right).</td></tr>
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Many of the older hens, which were returned to us from a friend, had lost feathers due to Nacho's compelling romanticism. Roosters often peck and scratch the backs of their hens while mating. Unfortunately, the infestation of mites on our flock (during the fall last year) did not help matters improve for the birds. It is not easy to see the bugs, but the effects are obvious. Normally, chickens bathe themselves in dirt to remove dead skin cells and bugs. These little dugout pits are used repeatedly for the fine particles of dust they contain. When confined to a pen, the dirt is not as "clean" so to speak. Adding fireplace ash to these wells provides a collection of particles so fine that they will suffocate and kill the bugs. Pucker-Butt has since grown back little feathers just in time for winter. <br />
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<tr><td class="tr-caption" style="text-align: center;">Pucker-Butt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaZunXClrzxMB-l2e2XiMRF7D4lHBbn2KTgg_ebiKBJSByaXLpZ2nwbw6XoIjKCeBB1a22n9eyPb0lPjxCs1yjgJzPtR8mKUyFPzAysiLqClVFIvElp0MjaFhzTqKTAUHg_hIFNz9lSI/s1600/DSC_0227.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaZunXClrzxMB-l2e2XiMRF7D4lHBbn2KTgg_ebiKBJSByaXLpZ2nwbw6XoIjKCeBB1a22n9eyPb0lPjxCs1yjgJzPtR8mKUyFPzAysiLqClVFIvElp0MjaFhzTqKTAUHg_hIFNz9lSI/s400/DSC_0227.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's business time.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLButavAhSNKBOuiygsTtwgZpnXEHmsxUk3F6_dLviuNxeFBlvHXITJZaDMw1-SibfVqn5eT7flB_thmgpasvwiUrAVVjcFEMjSs5U-xW31mvogF51fgYKnSPHGs0laDl8bZVWxL0Sk7s/s1600/DSC_0230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLButavAhSNKBOuiygsTtwgZpnXEHmsxUk3F6_dLviuNxeFBlvHXITJZaDMw1-SibfVqn5eT7flB_thmgpasvwiUrAVVjcFEMjSs5U-xW31mvogF51fgYKnSPHGs0laDl8bZVWxL0Sk7s/s400/DSC_0230.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nine so far today!</td></tr>
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Our hens receive a diet of all-natural scratch feed and laying pellets. Crushed sea shells tossed with the scratch feed adds much needed calcium to their diet for strong shell development. The garden produces plenty of additional fodder for the flock with bolting beet greens, flowering broccoli, wrinkled cucumbers, and sun damaged potatoes. The pen's proximity to the garden also helps eliminate one front of the grasshopper assault on our patiently awaited fruition. <br />
Right now, the 23 hens are laying an approximate total of 10 eggs each day. Each morning we eat 5 eggs, at most, accumulating dozens after a week or so. Newly laying hens produce tiny eggs at first, then slowly, larger ones in time. In order to utilize each and every egg, I process the yolks into egg noodles and the whites are baked into meringue-based cakes like angel food or poppy seed cake. Eggs may also be frozen, separating yolk from whites to use for later. <br />
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<tr><td class="tr-caption" style="text-align: center;">Waiting for grasshoppers from the garden.</td></tr>
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Pasta making is not very difficult with a pasta rolling machine. I use a hand-powered <a href="http://www.amazon.com/Atlas-150-Wellness-Pasta-Maker/dp/B000MV0UUM?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">Atlas 150</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=B000MV0UUM" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> made by Marcato to make a wide variety of styles and shapes. However, an egg noodle recipe learned from Chef Dylan Fultineer during my employment at The Hungry Cat in Santa Barbara is a household favorite of ours. The technique is simple: mix flour and egg yolks into a dough, slap the dough to remove air bubbles, refrigerate, scale and roll, then cut into desired shape. Either eat fresh, or dry by hanging to enjoy later. So far, in the last two months of high egg production I have made two 5 lb. batches of dried noodles.<br />
I use a counter-top food mixer to prepare the dough, however, if not available making pasta by hand is not out of the question. In fact, many traditionalist cooks prefer to make pasta by hand. <br />
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Three easy steps are involved when making any pasta:<br />
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<ul><li>Make a well in the center of the flour mound on the counter.</li>
<li>Add eggs to the well, breaking the yolks and stirring them into the flour.</li>
<li>Work and kneed into dough by incorporating the moisture from the eggs until elastic ball is formed, maybe 3 minutes or so.</li>
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After this, refrigerate for an hour or more. Limitless styles can be produced with a little practice and patience. Remember to use flour when rolling so your pasta does not stick, and keep dough that is not being used covered so it won't dry out. Roll consecutively smaller and smaller, being sure not to skip a setting as this can cause air bubbles and tears. Cook in salted, boiling water for 7-10 minutes depending on shape and size. I hope to elaborate on the various techniques some time in the future.</div><div><br />
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<u>Egg Noodles</u></div><div><u><br />
</u></div><div>20 oz All Purpose Flour</div><div>17 oz Egg Yolk</div><div>*may need some additional cold water if too dry</div><div><br />
</div><div><ul><li>Roll to #5 on pasta machine setting or less than 2 mm thick</li>
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<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">Five pound batch drying on the pasta tree.</div></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxHvihgPOQq3XVOelp-Kz-68cEFyN1hWFSBxV4vi0b-vVOiokYR6CLkT8Du3_G14oG7QvftD-46KTYNOJIccEpgfUQiWbsgjD9wpaX7sGuTYZKMlOox4DKvNBoFH-VC4h-6TMIwuKFFw/s1600/DSC_0209.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxHvihgPOQq3XVOelp-Kz-68cEFyN1hWFSBxV4vi0b-vVOiokYR6CLkT8Du3_G14oG7QvftD-46KTYNOJIccEpgfUQiWbsgjD9wpaX7sGuTYZKMlOox4DKvNBoFH-VC4h-6TMIwuKFFw/s640/DSC_0209.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg noodles with bacon, brussels sprouts, tomato, onion, garlic and morel mushrooms.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZHMintn3moA4Sq-JdS-X1yAYplsTGUKOq3hf70q1tJIv_yHR4o5Vx_PIYaQdX46LS06P1RoO0mwhf5d6JaiEk8TCa9A-bZFU1wnmxhriu0eeMLpqw_zKfoKmyACpotgMgLLUiBw45tI/s1600/DSC_0200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizZHMintn3moA4Sq-JdS-X1yAYplsTGUKOq3hf70q1tJIv_yHR4o5Vx_PIYaQdX46LS06P1RoO0mwhf5d6JaiEk8TCa9A-bZFU1wnmxhriu0eeMLpqw_zKfoKmyACpotgMgLLUiBw45tI/s640/DSC_0200.jpg" width="640" /></a></div></div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com13tag:blogger.com,1999:blog-7627425174093480636.post-46481331166768876462010-09-25T09:52:00.002-07:002010-12-27T18:15:44.245-08:00Clear Creek Trout<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLho3lThcdcZqFGyzIFmwdCWMifQMGzwLZqAnbFzy1x6bzEAnx1U2Z1UJbetaI_iUrQmQH7qsF9NYv-WdHSWSFrh1QxMRSSENsoFw_7Gt7-zF_Va8-n_M2b9Q2KAYY3W6VlbZ4DTry8E/s1600/DSC_0197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLho3lThcdcZqFGyzIFmwdCWMifQMGzwLZqAnbFzy1x6bzEAnx1U2Z1UJbetaI_iUrQmQH7qsF9NYv-WdHSWSFrh1QxMRSSENsoFw_7Gt7-zF_Va8-n_M2b9Q2KAYY3W6VlbZ4DTry8E/s640/DSC_0197.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="" style="clear: both; text-align: left;"> Last week I devoted some opportune time to a little fly fishing. Tie Hack Lake in the Bighorn Mountains was my destination, while the base of the lake's dam and the very source of Clear Creek was my target. My brother-in-law reported catching many large rainbow and brown trout in the pools below the dam on a trip here two years ago. This was my first trip back to the lake since then so I was not sure what to expect. I had a variety of dry flies, twenty-some-odd feet of leader, a cooler packed with ice for a creel, great weather, mild wind (for Wyoming), and <a href="http://www.solunar.com/the_solunar_theory.aspx">solunar</a> timing was excellent midday. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG8DeflE_MbWp8Lm1I3sjJtfojrUBhYKmwmgvstobRBmKc0UhJ63u5W0CXbXQ2bwDHX3oBeQQPP7Ly-nxefZgTR_VzZwrl7jG35X77gaHhruylZ9bHXFzzC7ngPxZ6TwGhI7Zo2jGxA0/s1600/DSC_0231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieG8DeflE_MbWp8Lm1I3sjJtfojrUBhYKmwmgvstobRBmKc0UhJ63u5W0CXbXQ2bwDHX3oBeQQPP7Ly-nxefZgTR_VzZwrl7jG35X77gaHhruylZ9bHXFzzC7ngPxZ6TwGhI7Zo2jGxA0/s400/DSC_0231.jpg" width="400" /></a></div><div class="" style="clear: both; text-align: left;"> </div><div class="" style="clear: both; text-align: left;"> Hunting season is in full swing around here so it is wise to wear something bright in the woods. Although I would love to fill my freezer with elk meat, I am not an experienced hunter. My shot is consistently accurate but there are many other factors involved in selecting and stalking a kill which I feel should be learned appropriately. Last fall I worked at the local slaughterhouse as a meat cutter throughout the hunting season and witnessed the resulting damage caused by eager hunters with no experience. A shot through the gut or a that shatters a large bone can ruin most of the choice cuts surrounding it. Until I learn the necessary skills, I fish instead. </div><div class="" style="clear: both; text-align: left;"> Making my way into the Cloud Peak Wilderness in the Bighorn mountains, I travelled up through the geological layers of time, past craggy spires of multi-billion year old rocks (the Bighorn mountains are some of the oldest in our country), and finally up into the high meadows with views of the now hardly snow-covered peaks above yellowing aspen and birch trees. With very few cars and plenty of trophy mule deer along the road, Tuesday was a good choice to get out into the hills.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div> I parked at Tie Hack and hiked down the trail to the falls over the dam. The main pool is very large, plenty deep, and well oxygenated. I found a log to cross a few yards downstream and got right to it. The light was coming from above creating visual access through the glare with a pair of <a href="http://www.amazon.com/s/?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969&search-alias=aps&field-keywords=polarized%20glasses" target="_blank">polarized glasses</a>. I could easily see fish approach and strike but with a lack of conviction. For two to three hours I watched these picky little trout examine and dismiss four or five styles of flies. I tried everything. Different techniques result in different presentations which the fish are very keen to notice. Finally around 2 p.m. I began having some luck. Small brown Adam's fly, elk-hair caddis and mosquito each caught two fish. One by one I landed a total of six rainbow trout, all good fighters on the line. However, none were over six inches in length: too small to feel good about eating. I tried my luck with a wooly bugger in the lake on my way back out but in the end, came home empty handed. Oh well, a bad day fishing is still better than a day working!<br />
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Fortunately, for the sake of this blog, I managed to pull a ferociously fighting, big brown trout out of the creek a little upstream from our house two days before on a small elk-hair caddis. I prepared the fish in my personally favorite method and took some photos to share.<br />
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</div><div class="separator" style="clear: both; text-align: left;"> Simply put, this is pan-roasted trout. It is a cleaned, whole fish stuffed with sliced lemon, garlic, onion, and fresh thyme. Wrapped a few times with butcher's twine, seasoned with olive oil, salt and pepper, it is then seared in a smoking hot pan on one side until golden brown. A heavy cast iron or <a href="http://www.amazon.com/Matfer-Bourgeat-Black-Steel-Frying/dp/B000KENOOU?ie=UTF8&tag=makedelihapp-20&link_code=btl&camp=213689&creative=392969" target="_blank">black steel pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=makedelihapp-20&l=btl&camp=213689&creative=392969&o=1&a=B000KENOOU" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> distributes even heat while achieving excellent searing temperatures. The whole fish is then gently flipped and finished in a 500°F oven for ten minutes or so. One method for testing the doneness of a whole fish is to insert the tip of a small knife into the dorsal muscles along the back near the spine, then quickly check the temperature by holding the tip of the knife to your lip. If it feels hot it's done. Of course,<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="color: red;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">be very careful</span></b></span> when doing this. Oh, and this is <span class="Apple-style-span" style="color: red;"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">not</span></b></span> an approved method according to any comprehensive sanitation standards, anywhere. . . But, it actually kind of works.</div><div class="separator" style="clear: both; text-align: center;"><br />
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Serve family style with rice or what have you. Be careful for the little bones and enjoy freshly caught delicious!John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com2tag:blogger.com,1999:blog-7627425174093480636.post-75055927609341411172010-09-24T13:21:00.010-07:002010-09-26T16:05:20.893-07:00Bountiful Harvest<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGWn8AXk8u90vAWEGxmOiBbqKzJlaXiSk6Mog7R95W_jRGm5qjsZj5GcLBc_5D3VmfI8wRhT3Qpb05c0rxwsYRUcmOWoFC-MEgvSzyu6QHPMStCPuilaaavKV7WUfgWC5wZmtjH6A5EMA/s640/DSC_0437.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Beautiful buttercup squash ready for the picking.</span></td></tr>
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Fall is rapidly approaching with every day shorter and cooler than the last. Our garden is almost finished producing vegetables for the year; other than the kale and broccoli (which have been incredibly prolific with the mild weather this year) only winter squash, carrots and beets remain in the field so the starches convert to sugars as the temperatures drop to near freezing at night. Many of our tomatoes are also still ripening slowly so a cover is needed to keep them from the frost at night. I have learned many things throughout the cultivation, harvesting, processing, and storing of our produce. Most importantly, I learned that the deer are the most voracious threat to food around here. I am glad, however, that my most formidable opponent to making delicious grow is not the grasshopper, or weather but large, four-legged herbivores compelled by smell and curiosity. The insects and weather can still take their toll nonetheless. Small burrowing beetle-like critters took quite a few root vegetables and the green beans appealed to the appetite of many grasshoppers probably because they grew among the perimeter of the garden. A cold snap mid-September blasted both the squash and green bean foliage while oddly sparing the tomatoes from destruction. Plants as broad and wide as squash are very difficult to cover with sheets and plastic. Soon, the carrots and beets must be plucked from the soil due to -20°F temperatures which freeze the ground to impermeable hardpan.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="text-align: left;"><a href="http://www.blogger.com/goog_442594674" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmt_X_-D-T1FHl2Lj3-SxX6H-00ZbSWjxDn7g1LkI5hjSj-FXM617mc_G6d71Kat_lNhnK_4zNpjb0u1hoQ7bUcyI9dByIXuGNoJBlX3VqpiyPXEplHVYH66GyRhdOLSl318BeFsTRl0/s320/DSC_0428.JPG" width="212" /></a></div><div style="text-align: left;"> Deer destroyed three tomato plants on the edge of the lawn at first. Then they became more brave by venturing onto the deck and pilfering bigger plants with more fruit. Initially, they devoured the leaves, flowers and unripe tomatoes in one night. My first attempt to prevent any further damage by staking up a net of fishing line around the plants resulted in an accidentally self-inflicted puncture wound and subsequent tetanus shot. Definite bonehead maneuver. The tomatoes were abundantly sampled as the tooth marks suggest on this poor beauty to the right. Wire cage material is suitably the best for deer theft prevention. Unfortunately, they proceeded to devour my chili peppers, plant and all. I must say I felt a strong urge to fill my freezer with illegally poached venison<span class="Apple-style-span" style="color: black;"> at this point, yet it was ultimately my inexperience at fault. The elderberry was absolutely ransacked, although it is kind of comical in its appearance, or lack thereof. However, I still managed to pick a few clusters of berries which are now drying to preserve for later. Perhaps a sauce for leftover venison backstrap from last year is fitting since the deer love to eat them so much. Foods which are linked in the natural world by sustenance often compliment one another when served together.</span></div><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The Chili de Arbol was included in the list of casualties. </span></td></tr>
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcAjb3cz_xE_W-6BEeZIxxhVnj1v5yyzfv4y9UgRZW0d471zvu3fnXstSzMxx2oKHcMrIff-2ojo2H2IhIuiUSrui9iNupR_b5bXnlNhhFTdjOZYzM-3wgG3jvJ5izuF_Y5lbIf-CrEI/s1600/DSC_0473.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcAjb3cz_xE_W-6BEeZIxxhVnj1v5yyzfv4y9UgRZW0d471zvu3fnXstSzMxx2oKHcMrIff-2ojo2H2IhIuiUSrui9iNupR_b5bXnlNhhFTdjOZYzM-3wgG3jvJ5izuF_Y5lbIf-CrEI/s400/DSC_0473.JPG" width="400" /></a><br />
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</div><div style="text-align: left;"> The garlic and onions both produced abundant crops although small in individual size due to the short growing season. They must dry-cure for a week or so before being cleaned and the tops removed so they may be stored. Altogether, our crop yield was approximately 2 lbs of garlic and 15 lbs of onions. Almost half of our onions, however, did not develop a thick enough skin on the outer layer to store so I will probably make a large batch of onion soup to use them up quickly. Additionally, I would like to try to dry some onion by slicing it very thin and placing the slices on a screen for a few days. The brilliance of a low humidity climate shines only for cooks who wish to fill their pantry with preserved deliciousness. </div><div style="text-align: left;"> </div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf8FZSXywA03u6pPhBhZylVCehbw4gfzrLVzVhs12E166ZgaqBqqLsx08KJ_XF1FEHq5ksAoGXtcfXRP-e-3nUlcS3wEpEpjwN3DP9GqOOIJFItZphs0BwX_NlWZrkgNbBjHuT9hTdKs/s1600/DSC_0231.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvf8FZSXywA03u6pPhBhZylVCehbw4gfzrLVzVhs12E166ZgaqBqqLsx08KJ_XF1FEHq5ksAoGXtcfXRP-e-3nUlcS3wEpEpjwN3DP9GqOOIJFItZphs0BwX_NlWZrkgNbBjHuT9hTdKs/s640/DSC_0231.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The garlic in particular is truly remarkable. Creamy macadamia-colored orbs of splendid savory magic wrapped in purple skin; it is some of the best tasting garlic I have ever eaten! </span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjN-2hIdGYwe-Z1XqyHfb5jS0qFpaGndAa7tucAMnZywd4FSSlqivYElaUfzawgg3Gx-Oje9aPeAIIl99ApV0LdBYnhn-6oaQTFWqrUpcN07_odpuhfLXGR_IG4CdtD1efpm9-x9lWBn0/s1600/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
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Our potatoes grew well despite a few rotten tubers, which is normal, and a vole or something who snacked on a couple he dug up from the hulled mounds. Each plant produced approximately 8-10 medium to small-sized waxy potatoes. Around 25 lbs of red and yukon gold taters were uprooted altogether. Although the red potatoes do not keep for very long, the yukon golds were packed into a large plastic bin with softwood shavings separating each layer. Potatoes, garlic and onions must be stored out of any direct light, humidity, or high temperatures. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamx_2mdJWwuPiAc3J3vFOk7q-DiDBBHe6pV3H0LRfEpGMC4HxScekv1rOkgjCFirDmvBKXXwzOP-vNumJlKvWDvBcjNnrjVcIoKr-Gyukv81XCXFGltAxC2rYzBPHyfZRpXMNsJ4l4zU/s1600/DSC_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamx_2mdJWwuPiAc3J3vFOk7q-DiDBBHe6pV3H0LRfEpGMC4HxScekv1rOkgjCFirDmvBKXXwzOP-vNumJlKvWDvBcjNnrjVcIoKr-Gyukv81XCXFGltAxC2rYzBPHyfZRpXMNsJ4l4zU/s640/DSC_0358.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamx_2mdJWwuPiAc3J3vFOk7q-DiDBBHe6pV3H0LRfEpGMC4HxScekv1rOkgjCFirDmvBKXXwzOP-vNumJlKvWDvBcjNnrjVcIoKr-Gyukv81XCXFGltAxC2rYzBPHyfZRpXMNsJ4l4zU/s1600/DSC_0358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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As for the rest of our produce, traditional processing methods are used to maximize longevity of utilization while showcasing the primary essence and freshness of each product. Some examples include:<br />
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<ul><li>dried chilies</li>
<li>dried berries</li>
<li>frozen, blanched broccoli</li>
<li>pico de gallo salsa</li>
<li>tomato soup</li>
<li>vegetable stock</li>
<li>zuchini bread </li>
<li>potato salad</li>
<li>bread and butter pickles</li>
<li>canned beets</li>
</ul><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GNqC286o3TGa5Cc-SWJsFZ6t2dXkeYUdGEPzFlYe_sAMT1LNpuWxp9o1jWmg_Sru5_URoU_rUe-bVECdTet5R39M5c8oF2EI7dOzjkkaIaon66IKGns2bNmkS2tc18OQiuo8iQXiwSk/s1600/DSC_0204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GNqC286o3TGa5Cc-SWJsFZ6t2dXkeYUdGEPzFlYe_sAMT1LNpuWxp9o1jWmg_Sru5_URoU_rUe-bVECdTet5R39M5c8oF2EI7dOzjkkaIaon66IKGns2bNmkS2tc18OQiuo8iQXiwSk/s640/DSC_0204.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This jalapeno is the sole-surviving pepper!</td></tr>
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</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-3579584953154646902010-08-14T09:03:00.005-07:002010-10-29T13:59:32.825-07:00Currant Peach Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA82pkx9_uvxZlkD4VMi3UlnIzA-m-B_JKVhlTmyAv_xXPM1VeEz9VyFkW1nbEhFRZaKx9Fsgd3wW3ABhL7lZnrMxAj0vq93YEBHq6py9lS4h8sz1kFUFLo3iqYhdem9QcTkXQyhf043Y/s1600/DSC_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA82pkx9_uvxZlkD4VMi3UlnIzA-m-B_JKVhlTmyAv_xXPM1VeEz9VyFkW1nbEhFRZaKx9Fsgd3wW3ABhL7lZnrMxAj0vq93YEBHq6py9lS4h8sz1kFUFLo3iqYhdem9QcTkXQyhf043Y/s640/DSC_0328.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyjprz_omR0Q8OUCO-P9oCC-SiE17w_nJWpPnhv0TzBUhEl4c50C2jQqgznHlGaqKyit1V-DNN3q8lg3N94XaZZJfpMQBv39953vnvmTt8cqpbh4B9qNQsdx43Qdc6KQZaaD4sB8f-Yk/s1600/DSC_0271.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyjprz_omR0Q8OUCO-P9oCC-SiE17w_nJWpPnhv0TzBUhEl4c50C2jQqgznHlGaqKyit1V-DNN3q8lg3N94XaZZJfpMQBv39953vnvmTt8cqpbh4B9qNQsdx43Qdc6KQZaaD4sB8f-Yk/s200/DSC_0271.JPG" width="163" /></a></div> Red currants are vibrantly tart berries seldom found in desserts these days. The currant bush outside our kitchen window has been loving the mild summer weather we've had. Brilliant red berries cluster from the stems much like grapes from a vine. There are many practical uses for the antioxidant-rich fruit. Some of the more popular applications include: jam, jelly, sauce, wine and baked goods like scones, tarts, and muffins. The rich, tartness of these delicious berries compliments most game like duck and venison by providing a medium for the high-iron foods to flourish on one's palate.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdHNWMZ_D0OZWeY3SH3BCwHZ8tWyziLOZ0sI8YCYuaFDrQUYW4yzcgRsg9yMsa_NWmFDh427mbyPsnZ9CcNHUMTzUfH8GPGrGF2jDwNo9dw0JsEa1bRygDuU7rlYDwel1N9F5QCmqy68/s1600/DSC_0244.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdHNWMZ_D0OZWeY3SH3BCwHZ8tWyziLOZ0sI8YCYuaFDrQUYW4yzcgRsg9yMsa_NWmFDh427mbyPsnZ9CcNHUMTzUfH8GPGrGF2jDwNo9dw0JsEa1bRygDuU7rlYDwel1N9F5QCmqy68/s200/DSC_0244.JPG" width="133" /></a> However, for my birthday this year, Ruby decided to make me a pie with freestone peaches and plenty of our ripe red currants. It was covered with a lattice-topping and baked to perfection. An absolutely divine summer pie, the combination of textures from the tiny berry seeds and soft peaches was pleasant to eat as well as outrageously tasty. We most definitely will bake this dessert again when the currants ripen next year!<br />
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</div><div style="text-align: left;"><u>Peach Pie Filling</u></div><div style="text-align: left;"><u><br />
</u></div><div style="text-align: left;">7 Cups peaches, peeled and cut into 1/8s</div><div style="text-align: left;">1 1/2 Cup red currants</div><div style="text-align: left;">1 Tbs lemon juice</div><div style="text-align: left;">1 Cup + 1 Tbs sugar</div><div style="text-align: left;">pinch of cinnamon, nutmeg & salt</div><div style="text-align: left;">3 Tbs minute tapioca </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><ul><li>Toss peaches with lemon juice, 1 Cup sugar, spices, tapioca</li>
</ul><ul><li>Pour into pre-baked pie shell, top with prepared lattice </li>
</ul><ul><li>Brush with water and sprinkle with 1 Tbs sugar</li>
</ul><ul><li>Bake at 425°F for 25-30 minutes</li>
</ul></div><div style="text-align: left;"><br />
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</a>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com2tag:blogger.com,1999:blog-7627425174093480636.post-8477386440091181402010-07-21T11:17:00.001-07:002010-07-22T11:28:14.564-07:00Garlic Scapes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVCz-edyASPRLfws39lsWYqZB1IIw2s0sBvWdAWIp6ZZpBCv1UK4l7b3cj_xkYcPC0jEESrWuUmb_-gYAJbQL8f-INyltBGeBa9ay4LEoY0rVK8U9VocxhWcVoexVM3-y5PcoxjnwL9g/s1600/DSC_0211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVCz-edyASPRLfws39lsWYqZB1IIw2s0sBvWdAWIp6ZZpBCv1UK4l7b3cj_xkYcPC0jEESrWuUmb_-gYAJbQL8f-INyltBGeBa9ay4LEoY0rVK8U9VocxhWcVoexVM3-y5PcoxjnwL9g/s400/DSC_0211.JPG" width="400" /></a></div>Our garlic has begun to blossom. Mid-season, the lily sends off a curly, pigtail-shaped shoot with a long pointy flower blossom on the end. Eventually this will open and become pollinated by an insect, so long as a curious cook doesn't get to it first. When young, garlic scapes are deliciously tender, bursting with garlic flavor in an unfamiliar form. The shoots taste somewhat like green onions and have a texture similar to a chinese long bean; firm and crunchy. They can be eaten raw, if you dare, or they can be sauteed, grilled, marinated, roasted, or braised to help soften their flavor and mouthfeel. Scapes contain a large amount of cellulose which is stringy and tough. Slicing the scape across the grain into thin discs will really reduce the amount of chewing needed to break them down.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RtLRpPGQckpd52JawwygfrzQ5PlOlEHnS75ahF3Xj4z-eG7VQegRB5J3Nt8FxSuukigXCMMpNa0sh4WpSRZpyk9itOmnjhBB6skH-rTEEgal_7pIMxBejNi7r5KaMRJDaeB3FaZOyT8/s1600/DSC_0198.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RtLRpPGQckpd52JawwygfrzQ5PlOlEHnS75ahF3Xj4z-eG7VQegRB5J3Nt8FxSuukigXCMMpNa0sh4WpSRZpyk9itOmnjhBB6skH-rTEEgal_7pIMxBejNi7r5KaMRJDaeB3FaZOyT8/s320/DSC_0198.JPG" /></a> Some farmers suggest removing the scape to produce a larger garlic clove. The energy otherwise wasted on the flower will go to an increased size of the more valuable vegetable below. Others, believe it has no effect on the garlic at all. I love to eat them, so I removed most of them. A few were left behind to experiment and see the difference myself. The most effective way to harvest them is to bend them over and slide your hand down the shoot until it snaps off, usually right next to the leaves.<br />
Fresh scapes are a wonderful way to taste the unripe garlic that is still growing below the ground. Simply sauteed and mixed with some mashed potatoes is a delicious counterpart to a slow roasted chicken. Additionally, the leftover meat makes a great chicken salad with some of the scapes sauteed, then cooled. Many cooks prefer to make pesto with these difficult to cut veggies. Either way, they are indeed delicious! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrZCNHdwjpfYumiRozv51kCeFVwS7tRXm01C0sJNyuCXsH1JZwe4BtzRfN2yBq77cwoREhEAAtqRLGysOHJ3Pz40AdOxPilnH_KpEVKvpGmM5lNYMjnC8kqRgP1CxOk8DA9mQLSugWCU/s1600/DSC_0219.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrZCNHdwjpfYumiRozv51kCeFVwS7tRXm01C0sJNyuCXsH1JZwe4BtzRfN2yBq77cwoREhEAAtqRLGysOHJ3Pz40AdOxPilnH_KpEVKvpGmM5lNYMjnC8kqRgP1CxOk8DA9mQLSugWCU/s320/DSC_0219.JPG" /></a></div> John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-91117105068066652552010-07-03T15:23:00.008-07:002010-09-25T10:12:19.941-07:00Smoked Trout Ruby and I went to the pond in the field behind our house the other day to picnic and do a little fly fishing. I caught a personal record: 16 fish! Most were small brook trout averaging 5-6 inches, but two were worth keeping. I used a bead-head prince nymph and dry black fly to catch them all, yet the way they were striking, I'm sure almost anything would have worked well. The fish were actually jumping out of the water to catch small mayflies and damsel flies on the hatch. I am pretty sure the fish in this pond are stocked seasonally because it is part of the Veterans Home of Wyoming public use land. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JPJ6gtHa1DKsLTgU4E3DKJPv__wSzX2Cc4pCY5Dol4EXKkE8dI7qEbfSfdy1Nh2DFonje8O6RsFeGOe_YW35rExUzx5L7mijpQ_25QI54Vxxp2lKOLo9Lq8MoDcANZqvbfK2H9sz9zg/s1600/DSC_0008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JPJ6gtHa1DKsLTgU4E3DKJPv__wSzX2Cc4pCY5Dol4EXKkE8dI7qEbfSfdy1Nh2DFonje8O6RsFeGOe_YW35rExUzx5L7mijpQ_25QI54Vxxp2lKOLo9Lq8MoDcANZqvbfK2H9sz9zg/s640/DSC_0008.JPG" width="640" /></a></div> The two rainbow trout that I kept were about eight inches each. Beautifully colored and good fighters on the line, rainbows make fishing very entertaining. Usually, I enjoy trout simply pan-seared with a slice of lemon and onion, crushed clove of garlic, and a sprig of thyme stuffed into the chest cavity. Butcher's twine wrapped two or three times around the body keeps everything from falling out when flipping the fish. However, this time I decided to hot-smoke the trout over some cedar. Hot smoking is used to cook the flesh while cold smoking adds a smoke-flavored character without raising the temperature. In this application, the fish is fully cooked in a smoke filled chamber preserving the meat for longer than normal. Bacteria that spoils meat cannot grow easily on a smoked product. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFaxcDp6HLJtp0tsK5p1MixLmFwxKWGnhNJlNVGshGlA-pr1VwRXOWQc2ndr3bsl7_oGDJN8NWoqBe83MGeSD4Cr0H_jFX_1Qg52USQXVVtKkYAwIMXvPGDF5T-S5j9KOSzui_Z-2yI_4/s1600/DSC_0049.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFaxcDp6HLJtp0tsK5p1MixLmFwxKWGnhNJlNVGshGlA-pr1VwRXOWQc2ndr3bsl7_oGDJN8NWoqBe83MGeSD4Cr0H_jFX_1Qg52USQXVVtKkYAwIMXvPGDF5T-S5j9KOSzui_Z-2yI_4/s400/DSC_0049.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbG_XiSTqyxN9uL2o7G5BezZu1Df3wloEoZVDTkMN51kdD2hhtyCjdwxBA21de2ZcJ3yKUtKd2mI-s-udGhlliV2Y9TWmwa17kwYM5KHvSD5Fc6kwtYtvb8C0MURDJi5pscCiuCj7s05g/s1600/DSC_0091.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbG_XiSTqyxN9uL2o7G5BezZu1Df3wloEoZVDTkMN51kdD2hhtyCjdwxBA21de2ZcJ3yKUtKd2mI-s-udGhlliV2Y9TWmwa17kwYM5KHvSD5Fc6kwtYtvb8C0MURDJi5pscCiuCj7s05g/s320/DSC_0091.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Soaking the wood chips in water keeps the wood from burning up too quickly. However, large chunks of dry wood can be used to bring the temperature of the smoker up to above 275°F. I started a fire with real oak charcoal on one side of the barbeque, then added my chunked cedar once the coals were smoldering. The fish was seasoned with oil, salt and pepper and placed on a sizzle platter on the other side of the grill. Keeping the fish away from the fire provides a slow-cooking, indirect heat. Next, a foil lid was placed on top of the smoker with one side opened (the side with the fish) to draw the smoke over the product and allow it to escape to prevent stifling. Unfortunately, my barbeque does not have a lid or I would just use that with the vent placed above the product. The fish smoked for about 30 minutes on each side. I needed to add more wood half-way through the smoking process to keep the temperature up. The fish had plenty of smokiness but still needed about 20 minutes in the oven to cook through entirely. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWDJX9Zn6q4oq36qLWTGdoO4L0osp5DxSlujUl0qqVoWbN45Ptk29KOIKmZu9gpkbZXUIGSWh8QkyeZMSm3tVY3bWsgMohRDVvnCwoHizipIpkd5HtAMOqMZLmU_dgZAHwn8ByQeTlik/s1600/DSC_0101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWDJX9Zn6q4oq36qLWTGdoO4L0osp5DxSlujUl0qqVoWbN45Ptk29KOIKmZu9gpkbZXUIGSWh8QkyeZMSm3tVY3bWsgMohRDVvnCwoHizipIpkd5HtAMOqMZLmU_dgZAHwn8ByQeTlik/s400/DSC_0101.JPG" width="400" /></a></div><div style="text-align: left;"> Smoked trout is delicious hot, but I decided to serve it as a salad. To cut the smoke with a spicy textural contrast, I added some sliced French breakfast radishes from our garden, baby arugula, lemon juice, olive oil, salt and pepper. Some crunchy rye toast completed the dish thanks to Ruby's fabulous bread baking abilities. Fried capers would have been nice, but I did not have any on hand and sometimes it's hard to wait for delicious.</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN-45__9L7y31d9nlUf2TO0TTEkbt4ck0EDFmuAVr1qVdBu2Zhg-7h47_4yf1zA9kKd-4iFGwn1yR7V7E35j3MmVvjOuCLHCAA0sFjYtRbUewCPPbYGnDoAXpzcMFBNZ-g_3psNm1Iig/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN-45__9L7y31d9nlUf2TO0TTEkbt4ck0EDFmuAVr1qVdBu2Zhg-7h47_4yf1zA9kKd-4iFGwn1yR7V7E35j3MmVvjOuCLHCAA0sFjYtRbUewCPPbYGnDoAXpzcMFBNZ-g_3psNm1Iig/s640/DSC_0279.JPG" width="640" /></a></div><br />
</div></div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-90958348628563693712010-06-24T16:13:00.009-07:002010-09-25T10:15:31.388-07:00Wyoming Local Produce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWN-zGnIOKLyPisQZqs-B1hOveJQLShiWvKJqoQsc6vrRsV6bIm_CoTdrc-CkQerEFYoEMIQUoUXP7r-gMLKmLQUW31dynHIkPKvFuAknznt69wf3xbOc5bemfToKyzxqXLVDEbsoKY/s1600/SCAN0019+copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWN-zGnIOKLyPisQZqs-B1hOveJQLShiWvKJqoQsc6vrRsV6bIm_CoTdrc-CkQerEFYoEMIQUoUXP7r-gMLKmLQUW31dynHIkPKvFuAknznt69wf3xbOc5bemfToKyzxqXLVDEbsoKY/s1600/SCAN0019+copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWN-zGnIOKLyPisQZqs-B1hOveJQLShiWvKJqoQsc6vrRsV6bIm_CoTdrc-CkQerEFYoEMIQUoUXP7r-gMLKmLQUW31dynHIkPKvFuAknznt69wf3xbOc5bemfToKyzxqXLVDEbsoKY/s1600/SCAN0019+copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDckUiGAPPqI-_ZErCW6CfqfT-KG4rLzDTQg7tOENsGaR6HmxGmyyEBAlVCO_FFV_wP0kJEU0Jz8RzrsVCcQL-OPwAb4n3QFNpR8Gsb_9MEtUtnPVFwXWND3zbCqy88Y1_A9QrTfZoww/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDckUiGAPPqI-_ZErCW6CfqfT-KG4rLzDTQg7tOENsGaR6HmxGmyyEBAlVCO_FFV_wP0kJEU0Jz8RzrsVCcQL-OPwAb4n3QFNpR8Gsb_9MEtUtnPVFwXWND3zbCqy88Y1_A9QrTfZoww/s640/DSC_0146.JPG" width="640" /></a></div><div class="" style="clear: both; text-align: center;"></div><div style="text-align: left;"> <br />
A few days ago I noticed the thermometer read 92°F in the shade. Finally, summer has arrived! Here in the upper Midwestern plains, the growing season is very short. Gardeners must adapt to the ever-changing seasonal variations in order to make the most of only 4 months. A combination of age-old wisdom and cunning problem-solution is the only way to prevent crop loss. Temperature changes are difficult to control, but the real damage comes from hail, drought, birds, deer, rabbits and insects. Grasshopper infestations have worsened progressively in this area, enough to issue a county-wide pesticide deployment this month. Thankfully, our private homestead has not been affected. </div><div class="" style="clear: both; text-align: left;"> The garden plot is relatively small, yet the space is maximized well. Ruby's mother, Renee, did a fantastic job tilling, preparing the soil, and planting the starters and seeds. Thanks to her hard work and knowledge, everything is doing wonderful. Our tomato beds, near the back and side of the house, are also happy and really starting to take off. Finding a decent tomato at the grocery store in this part of the country is virtually impossible.</div><div class="separator" style="clear: both; text-align: left;"> The snow melt from the Bighorn Mountains creates a high-water run-off on Clear Creek every year. This year was really high. We lost our footbridge (which is our access to the road), and subsequently our jobs because of the flood. Unfortunately, our employers could not wait for us to figure out a temporary bridge. As a result, the garden is VERY important to us this year. Ruby and I spent the whole day weeding and thinning rows with an enormous amount of appreciation for our upcoming bounty. </div><div class="separator" style="clear: both; text-align: left;"> Horse manure, chicken shavings, and compost are the primary fertilizers in our garden. The compost tumbler is an effective way to quickly and easily build beautiful soil from our own kitchen scraps. However, after researching appropriate composting techniques we discovered that our bin contained copious amounts of citrus rind and coffee grounds; highly acidic ingredients. Until we get our compost back into shape, we will not be using it on our plants. </div><div class="separator" style="clear: both; text-align: left;"> Our garden is approximately 40 feet wide and 20 feet long, consisting of almost 30 different vegetable species. Here is a diagram of the layout: </div><div class="separator" style="clear: both; text-align: left;">(as well as a key for deciphering my funny characters)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRen4VfVUM6VFm8P-S_TNd2erFOeuwJSxkZvAijjYqQup2OMsAIwJZIoWd46IyIFNDwPkYbWJyXPxim7Fhk2yTP18mA8D07ofQimnGeN-7y0uq72Ev3hSpdXdxK_BggsNUXlpRYOsPAw/s1600/SCAN0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRen4VfVUM6VFm8P-S_TNd2erFOeuwJSxkZvAijjYqQup2OMsAIwJZIoWd46IyIFNDwPkYbWJyXPxim7Fhk2yTP18mA8D07ofQimnGeN-7y0uq72Ev3hSpdXdxK_BggsNUXlpRYOsPAw/s640/SCAN0018.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWN-zGnIOKLyPisQZqs-B1hOveJQLShiWvKJqoQsc6vrRsV6bIm_CoTdrc-CkQerEFYoEMIQUoUXP7r-gMLKmLQUW31dynHIkPKvFuAknznt69wf3xbOc5bemfToKyzxqXLVDEbsoKY/s1600/SCAN0019+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfWN-zGnIOKLyPisQZqs-B1hOveJQLShiWvKJqoQsc6vrRsV6bIm_CoTdrc-CkQerEFYoEMIQUoUXP7r-gMLKmLQUW31dynHIkPKvFuAknznt69wf3xbOc5bemfToKyzxqXLVDEbsoKY/s640/SCAN0019+copy.JPG" width="336" /></a></div>Other than our main garden area and tomato beds near the deck, we are also growing:<br />
<div class="separator" style="clear: both; text-align: left;"></div><ul><li>Rhubarb</li>
<li>Parsley</li>
<li>Chives</li>
<li>Cilantro</li>
<li>Marjoram</li>
<li>Mint</li>
<li>Oregano</li>
<li>Nasturtium Flowers</li>
<li>Currants</li>
<li>Elderberries</li>
<li>Chiles de Arbol</li>
<li>Serrano Chiles</li>
<li>Jalopeno Chiles</li>
<li>Habanero Chiles</li>
</ul><br />
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</div><div class="separator" style="clear: both; text-align: left;"> Hopefully soon I can buy some thyme, too. No pun intended, seriously. I am very happy that the Arbol seeds germinated since they are my favorite chile pepper. All of our chiles are in the greenhouse because they really like it hot. The herbs and chiles are all in pots so that we can bring them inside when the fall frost comes.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBfYnQRk6Jjf47SSMryZX7zrXFqVw1lbBLhuv1zoIk_RV4tYyIAanX7VXIKYWoF_BdfGgiFGTchRpWebxkJUarH8gk42nzYvvsQv4Y-s2K96mgS5OdQ8lRm1OPiAVYIBUBd1nlsrJOYQ/s1600/DSC_0163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguBfYnQRk6Jjf47SSMryZX7zrXFqVw1lbBLhuv1zoIk_RV4tYyIAanX7VXIKYWoF_BdfGgiFGTchRpWebxkJUarH8gk42nzYvvsQv4Y-s2K96mgS5OdQ8lRm1OPiAVYIBUBd1nlsrJOYQ/s320/DSC_0163.JPG" width="281" /></a></div><div class="separator" style="clear: both; text-align: center;">Beans need a strong support to grow upon.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykaBHMK8pMoKFhvi9DIR_JlMbMCqw_XYe_D0mxuqUZvy2ogjNcDyf8rPVqMN8hH2OcI-E-EUwxOwjg4-jMBNHCST0hVu0VW0WmZSw5JzthTgt7H5eJj-dmib7EbKHLfLNw9BYLPeekaU/s1600/DSC_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykaBHMK8pMoKFhvi9DIR_JlMbMCqw_XYe_D0mxuqUZvy2ogjNcDyf8rPVqMN8hH2OcI-E-EUwxOwjg4-jMBNHCST0hVu0VW0WmZSw5JzthTgt7H5eJj-dmib7EbKHLfLNw9BYLPeekaU/s400/DSC_0193.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Aerial view (notice the electric fence to repel deer)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthUPJ-3S_hEe1nYUxOrBgninm_gvUl6Rurt0bG7zBYFav7Z9OSiGySlAaDWsreuwCM2wITXaI_B1XXCr1siMD1b-QHfLK8wY7Lo6i0YF0vxOELrtFAnLfPqXBLh-J_oTBUVRVKl-kqBI/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthUPJ-3S_hEe1nYUxOrBgninm_gvUl6Rurt0bG7zBYFav7Z9OSiGySlAaDWsreuwCM2wITXaI_B1XXCr1siMD1b-QHfLK8wY7Lo6i0YF0vxOELrtFAnLfPqXBLh-J_oTBUVRVKl-kqBI/s400/DSC_0149.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Potatoes</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhiG4foKQD83YyrNM619wanhgX5apfjUChMcKGREEjtvtkha4yyqZ8n_SIGvDc3-H2NrvbLICWLN2Z9YkB4-sXFoNjN8hg2Fa87Yg0qfAqiW803a-iiSvisqd9iaJHUVKzRbtH4LH0_g/s1600/DSC_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhiG4foKQD83YyrNM619wanhgX5apfjUChMcKGREEjtvtkha4yyqZ8n_SIGvDc3-H2NrvbLICWLN2Z9YkB4-sXFoNjN8hg2Fa87Yg0qfAqiW803a-iiSvisqd9iaJHUVKzRbtH4LH0_g/s400/DSC_0150.JPG" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;">Carrots prefer sandy soil. </div><div class="separator" style="clear: both; text-align: center;">Both carrots and beets must be thinned to ensure a large yield.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3My6o43evkIH1VHa6J_8nOZz7Hy1tJhk05jNwpP12se65aG7pitoogEUyKJaIVDIBArgFQjtEHMw8TZdkdQDy3CpN1wtBu4wavFP7QzAMhPrwIa4i37PQ4pzfIGAIuYPOJdrVZ0a9vQ/s1600/DSC_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA3My6o43evkIH1VHa6J_8nOZz7Hy1tJhk05jNwpP12se65aG7pitoogEUyKJaIVDIBArgFQjtEHMw8TZdkdQDy3CpN1wtBu4wavFP7QzAMhPrwIa4i37PQ4pzfIGAIuYPOJdrVZ0a9vQ/s400/DSC_0156.JPG" width="267" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCAyrmFJ1hzI1TTYxBJcEcCcYoQn0eK1IWexwRevoshIHsv3Ehs5HPgF4lpZRNSRIUoZRUUhziqNNsWXvwdZeZO2Z4bcIk4SQ5a7M1zS-FSZfWhh7sbNPbHgGnJSXpGXpO7ieSUDFieA/s1600/DSC_0174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCAyrmFJ1hzI1TTYxBJcEcCcYoQn0eK1IWexwRevoshIHsv3Ehs5HPgF4lpZRNSRIUoZRUUhziqNNsWXvwdZeZO2Z4bcIk4SQ5a7M1zS-FSZfWhh7sbNPbHgGnJSXpGXpO7ieSUDFieA/s400/DSC_0174.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">Romaine Lettuce</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxJbCtdm6PAx-TNOsEqFUHxeV68kDDkBUA55rwdxzr1tITNrK6zcUWLQFRSCpAiNrCpJgNj9GgXJn3IUEgPmGAG9gqdcBJF6ACp7mQAL2OimlpX18tC3KNOaQyPfRXg6pX3dRj1jKHJo/s1600/DSC_0169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxJbCtdm6PAx-TNOsEqFUHxeV68kDDkBUA55rwdxzr1tITNrK6zcUWLQFRSCpAiNrCpJgNj9GgXJn3IUEgPmGAG9gqdcBJF6ACp7mQAL2OimlpX18tC3KNOaQyPfRXg6pX3dRj1jKHJo/s400/DSC_0169.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">Red Russian Kale</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhK9EM8l1l2hx_0IkjS7THVgA36GC1CuGBKu92XIRf5tujrgtGT8yYKMialEwTCS3AzytbKxE-nbGoLiYlj05kw1f8qVk3rsfCv8UD8KGbVjJCTjRePJw18uel33EUJDOi4qZ2QzfnA0/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhK9EM8l1l2hx_0IkjS7THVgA36GC1CuGBKu92XIRf5tujrgtGT8yYKMialEwTCS3AzytbKxE-nbGoLiYlj05kw1f8qVk3rsfCv8UD8KGbVjJCTjRePJw18uel33EUJDOi4qZ2QzfnA0/s400/DSC_0167.JPG" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">The asparagus has already gone to seed. Next year our yield will be much greater. It sure was delicious while it lasted! </span></td></tr>
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</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-57768762570046151692010-05-30T09:13:00.003-07:002010-09-24T22:33:39.972-07:00Wild Morel Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RFkK-8U-cMTEqClq-GmOVwt05lkaFPsmGSR6PKwDl11E2cibiEY-MeaWyl9WJcMh2AflBlf_9zTvKLUZqTPFY0H88mJKbXVJEtcGDzXZUeWKf1G1dM4bkPZcUJPCMLgvmhZJqZ_Klyg/s1600/DSC_0609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6RFkK-8U-cMTEqClq-GmOVwt05lkaFPsmGSR6PKwDl11E2cibiEY-MeaWyl9WJcMh2AflBlf_9zTvKLUZqTPFY0H88mJKbXVJEtcGDzXZUeWKf1G1dM4bkPZcUJPCMLgvmhZJqZ_Klyg/s640/DSC_0609.JPG" width="640" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPXErrmHLCoBPSKxGzYnm_4o4UQ3_qHZH57tfH2vq9MhXGgYkIPJV0WRG5YAtCo1SJlQRpnH76X64jKGOg0Tjm-XCNOTGr-CYXcN2-cIgbWt8Mryer4yAJUxqK8uRkgNKNWm_7tOIv5I/s1600/DSC_0593.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPXErrmHLCoBPSKxGzYnm_4o4UQ3_qHZH57tfH2vq9MhXGgYkIPJV0WRG5YAtCo1SJlQRpnH76X64jKGOg0Tjm-XCNOTGr-CYXcN2-cIgbWt8Mryer4yAJUxqK8uRkgNKNWm_7tOIv5I/s200/DSC_0593.JPG" width="200" /></a>The annual mushroom season in Wyoming is finally in full swing after some heavy rains followed by very warm temperatures. The morel mushroom grows in abundance around the foothills here in almost every wooded watershed that has sandy soil and plentiful downed timber. As a cook, all wild mushrooms are appealing, but the risk of picking the wrong kind is too great to take. Morels are unique in that they do not look like any extremely toxic species. The <a href="http://thegreatmorel.com/falsemorel.html">false morel</a> is toxic, yet quite different than the edible species in its visible anatomic structure. It is not hollow and the stem attaches to the cap inside the top where as the true morel is a tube with the stem attaching at the base of the cap. Morel mushrooms are the only wild mushroom that I feel safe identifying myself. This year, I found almost three pounds of beautifully large, yellow and gray morels within a 100 foot radius of the house. Definitely, my best forage ever!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9pwnwznFzJw7lE_4n31Tqk39Iijy4QmhemgM5S0Z3XKWVIzIKnQxnpS9jT0_xwAYzbVW53Skup5Ky99FE2NKdaidzAav89sVsI7Qrxy6wsuVu7tUDIBhckD4HeqXImDLVjRHHdIOw5Q/s1600/DSC_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW9pwnwznFzJw7lE_4n31Tqk39Iijy4QmhemgM5S0Z3XKWVIzIKnQxnpS9jT0_xwAYzbVW53Skup5Ky99FE2NKdaidzAav89sVsI7Qrxy6wsuVu7tUDIBhckD4HeqXImDLVjRHHdIOw5Q/s640/DSC_0625.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPpDvORbZJrqFOWHU6ZRFKRETN0xU4g0bBcd63E50GjGr6gyTZEIX8MU0bbT5mlWvRL5pQ72G_GaUkH54XWWlDZApv0DHtBpMNKRAHEX10bGeYEf6XiSlxhfWvdVMM8dstx6sph0TWMY/s1600/DSC_0591.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPpDvORbZJrqFOWHU6ZRFKRETN0xU4g0bBcd63E50GjGr6gyTZEIX8MU0bbT5mlWvRL5pQ72G_GaUkH54XWWlDZApv0DHtBpMNKRAHEX10bGeYEf6XiSlxhfWvdVMM8dstx6sph0TWMY/s200/DSC_0591.JPG" width="200" /></a> When harvesting morels, one must be careful not to take too much. Groups of these mushroom stands are actually interconnected by filaments below the ground. If the root is removed from the ground the fungus will not survive. Cut the stem approximately 1/2 inch above the turf. Also, leave at least 30 - 50% of the mushrooms where they are growing to ensure their repopulation in larger numbers the following spring. <br />
Morels have a wonderful flavor that compliments many vegetables and meats. A personal favorite is sauteed morels with asparagus, garlic and shallots. Serve them alongside a duck breast or quail, or even on top of a juicy steak. The savory depth of these wild gems can be compared to nothing else. Some people consider their flavor to be buttery, rich like clams or crab, or even like soy and noodles. Fresh morels are great to cook with, but dried morels can last all year long in the pantry and will rehydrate back to their original splendor quickly and easily. It is dry enough here to leave on the counter to dehydrate, but I sometimes like to string the mushrooms and let them hang to dry. It is best to store them in a closed container after drying to prevent them from getting stale.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp0I7DNi9bLKct7sEyylk7KAYZH5U_knDGZul1sWA33Gc36n4A4xt7dsQzD45EhzDdUxCNKmUYyUVISHmmXAKr6VAEOasb0bKTpOq5S7cabz4y_1ygaMrrmzrmE0Hc8CUxdPNf7Ey240/s1600/DSC_0691.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMp0I7DNi9bLKct7sEyylk7KAYZH5U_knDGZul1sWA33Gc36n4A4xt7dsQzD45EhzDdUxCNKmUYyUVISHmmXAKr6VAEOasb0bKTpOq5S7cabz4y_1ygaMrrmzrmE0Hc8CUxdPNf7Ey240/s200/DSC_0691.JPG" width="138" /></a> Morels clearly have many nooks and crannies for dirt to hide within, therefore it is best to soak them in cool water for at least five minutes to loosen the sand and sediment. Next, rinse them off and dry them well before cooking. To reconstitute dried morels, simply pour warm-hot water on the mushrooms and let them soak until they return to a normal texture and size (usually ten minutes).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw-i2vKSHY2ESD4tCXXUaKM7pHB4pz-aY8N9o3Kq2aB1DMTq-TLumnFuYJFq0vsJJfYx9lMakSn9zYlgKlbBLtX4uJtiW0qriMMiA6J09-cHNPLMQ_mLQ6DLmWodUwhSDpiY-33gWbwE/s1600/DSC_0719.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitw-i2vKSHY2ESD4tCXXUaKM7pHB4pz-aY8N9o3Kq2aB1DMTq-TLumnFuYJFq0vsJJfYx9lMakSn9zYlgKlbBLtX4uJtiW0qriMMiA6J09-cHNPLMQ_mLQ6DLmWodUwhSDpiY-33gWbwE/s320/DSC_0719.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;"> When cooking morels, it is best to brown them in a smoking hot pan with a generous amount of oil with a high smoking point such as rice bran, safflower, macadamia, grapeseed, or canola blends. Wait to season the mushrooms with salt until after they are browned as the salt will extract moisture from the cells and end up steaming and simmering instead of caramelizing the proteins. Once brown, season with salt and pepper, deglaze with white wine, add sliced asparagus, onion and garlic, let simmer a bit, then fold in butter to make a saucy bond within the pan. Serve immediately. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFerc2FLkupvrofFtGbHScG7sDEGAb5XIuRckRU3W7HTqlk8s0yLQv7JzqUUOaw6b9skBass6IrNcuDKXFwweMIQGiuLLeu-d0HkoDxeYNy0u-pDUtuvtNVwP1luy0LV2iyLRYviYxE/s1600/DSC_0674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjfFerc2FLkupvrofFtGbHScG7sDEGAb5XIuRckRU3W7HTqlk8s0yLQv7JzqUUOaw6b9skBass6IrNcuDKXFwweMIQGiuLLeu-d0HkoDxeYNy0u-pDUtuvtNVwP1luy0LV2iyLRYviYxE/s640/DSC_0674.JPG" width="640" /></a></div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com3tag:blogger.com,1999:blog-7627425174093480636.post-86444800712344706912010-05-05T16:46:00.005-07:002010-10-25T10:52:38.074-07:00Posole<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><span id="goog_952020514"></span><span id="goog_952020515"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa5CP5u2s2EHkX6W8v-2gXn1eTArPcdSH25pmHK4MyEQZqfm3Cykcnsq80CsoP_zBvy9mXt2VR8KxmKaK4mcgfBVACuTtJ9wm8CvKqYC4UbpUty245gXjnAfdpR5Jb5bkzCqbFh3iCKI/s1600/DSC_0399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa5CP5u2s2EHkX6W8v-2gXn1eTArPcdSH25pmHK4MyEQZqfm3Cykcnsq80CsoP_zBvy9mXt2VR8KxmKaK4mcgfBVACuTtJ9wm8CvKqYC4UbpUty245gXjnAfdpR5Jb5bkzCqbFh3iCKI/s640/DSC_0399.JPG" width="619" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> Posole is a classic Mexican stew made with a chile based broth containing large chunks of braised meat (chicken or pork), onions and hominy. The stew is normally served with warm tortillas, fresh avocado, shredded fresh cabbage, diced onion, fresh cilantro, sliced radish, jalapeño, and a wedge of lime. The interactive dining experience of the many interchangeable toppings is enjoyable for a party atmosphere. Additionally, the warming spices and savory depth provides valued enrichment on a gloomy day.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> <a href="http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/epazote.aspx">Epazote</a> is often used in posole as an earthy aromatic. It has a very weedy smell which reminds me of summertime nettle and sage patches along the river. I dried several bunches of epazote last fall and am surprised how fresh it still smells! </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> This stew has a two-part process consisting of braising the meat and cooking the soup base. Since there are many fresh ingredients which are best prepared <i>fresh</i>, it is often helpful to braise the pork the day before (especially for a big batch) allowing plenty of time to chop. </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> Bone-in pork shoulder is ideal for a more tender, flavorful meat. Roasted chicken makes for a fine substitution, however. This dinner could be prepared with substitutions for ingredients but then it would be different, not quite as delicious. As for the canned ingredients, I certainly don't like using them, but I don't like making lye either. 10 or 12 medium-sized fresh tomatoes could suitably replace the canned tomato puree, if added in with the steeped chiles and blended smooth. Also, if you cannot find epazote at the farmers market, a small amount of fresh oregano, sage and cilantro will suffice.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> This recipe calls for two types of canned hominy or <i>Nixtamal</i> which is sold in most grocery stores. Hominy is traditionally made by soaking dried corn kernels in a mildly alkaline solution such as lye or lime and water for several days until the skin bursts from the swelling and the hull can be removed. The corn must then be rinsed multiple times to remove any residual alkalinity. <a href="http://www.journeytoforever.org/biodiesel_ashlye.html">Go here</a> to learn how to make lye. This is certainly one of those tasks that I leave to the industrial experts because I do not enjoy handling caustic materials very often.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"> The listed recipe makes a lot of soup, which is perfect to freeze and enjoy later. Or, have a group of friends over to make quick work of the delicious goodness. You may wish to reduce the spiciness by removing the seeds or increase the spiciness by adding more chile.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95ZNV6tGLeSB0BkYJd6Xv5myY6Tq1PohjKVaB0xirLk71jr6NfyeJwjtsurrWTdp6doHUZ4wVLWsoYA1uNLoBwNNVwmmyMnAbLtWcvjNszb4pJ6rfNjguQ0slO-caiXMhIca038gEGkc/s1600/DSC_0425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95ZNV6tGLeSB0BkYJd6Xv5myY6Tq1PohjKVaB0xirLk71jr6NfyeJwjtsurrWTdp6doHUZ4wVLWsoYA1uNLoBwNNVwmmyMnAbLtWcvjNszb4pJ6rfNjguQ0slO-caiXMhIca038gEGkc/s640/DSC_0425.JPG" width="640" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><b>Posole</b></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Serves 10</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">(Makes over 2 gallons of soup)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><i>Braised Pork</i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">4-5 lb. bone-in pork shoulder</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">1 Spanish onion quartered</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">4 cups white wine</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">salt and pepper</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">1 quart water</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">1 Tbs olive/vegetable oil </span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><i>Soup</i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">1/2 gallon (64 oz) chicken stock</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">1/2 gallon water, reserve 6 cups</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">2 cups (16 oz) tomato purée</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">(2) 15 oz cans white hominy</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">(2) 15 oz cans golden hominy</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">6 cloves garlic, grated fresh</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">2 Spanish onions, medium diced</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">8 dried chile de arbol</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">4 dried Ancho chile</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">2 Tbs ground cumin</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">small bunch fresh epazote (2 Tbs dried), leaves removed from the stem</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">salt to taste</span><br />
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</i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><i><b>Braise</b></i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Preheat oven to 400°F</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Season pork liberally with salt and pepper.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Place into deep pan with onion, wine and water.</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Drizzle with oil and cover tightly with foil.</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Cook for 4 hours at 400°F (check liquid levels at 2 and 3 hours.)</span><br />
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</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Let stand in the liquid to cool, remove from bone and chop wide, cross-grain cuts (short strands of meat fibers.)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><i><b>Soup</b></i></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Place chiles, stem removed, in small pot with 6 cups water, bring to a boil and let stand 10 minutes.</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Blend till smooth, strain into large soup pot.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Combine chicken stock, water and chile, bring to a boil.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Add remaining ingredients and simmer for 15 minutes, till tender.</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Season with salt to taste. Adjust by adding liquid if necessary.</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Add pork, simmer another 5 min. Cover, let stand for at least 30 minutes.</span><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Serve hot with:</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">Fresh chopped cabbage</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">" avocado</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">" cilantro</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">" minced onion</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">" sliced jalapeño</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">" " radish</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 3px; -webkit-border-vertical-spacing: 3px;">a wedge of lime</span><br />
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</span>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com2tag:blogger.com,1999:blog-7627425174093480636.post-38771488159264263842010-05-02T18:14:00.005-07:002010-09-24T22:35:51.147-07:00Red Wine Braised Lamb Shanks<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOF91vXphpVC1G7rPQrZLM6snziYyBAthO6LvOCH6fMEShiH1Rxd8Gf5FYNHnBFUTi9zLpPeLteHejwp436eSWFJo6dg-OmCNqu8E0SP6hn_JFd_MVoYpp0THW3DHwKwXr_bBXJ67xdVE/s1600/DSC_0313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOF91vXphpVC1G7rPQrZLM6snziYyBAthO6LvOCH6fMEShiH1Rxd8Gf5FYNHnBFUTi9zLpPeLteHejwp436eSWFJo6dg-OmCNqu8E0SP6hn_JFd_MVoYpp0THW3DHwKwXr_bBXJ67xdVE/s640/DSC_0313.JPG" width="595" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> Since the weather has not gotten any better, I have decided to prepare some braised lamb shanks to warm up the soul a bit. Deliciously comforting, lamb shanks make a great meal for a cold spring day especially served with some new potatoes and fresh spring vegetables. A French restaurant I once worked at used to serve shanks just like these on a vanilla potato-leek compote that was strangely wonderful with the lamb.<br />
Braising is my favorite way to cook. I love taking inexpensive cuts of meat and turning them into tender, flavorful meals. The cultural significance of braising is very much rooted within the common-folk and peasant history. These muscles are used for locomotion, versus steering, and tend to have more cartilage and connective tissues which keep the meat tender and succulent when it melts. First searing in the flavor and moisture, then slowly breaking down the connective tissues with moist heat is the most common method used. This combination of wet and dry cooking processes leads to a fully cooked muscle that falls apart, yet is full of moisture. If one were to braise a very lean, fat-less tenderloin they would have a very disappointing and dry hunk of meat. On that same note, if you served a chuck roast medium rare you would have a very sore jaw. It is best to braise low and slow at a constant temperature of 325°F for approximately 5 hours, yet I find 3 hours at 400°F works for convenience.<br />
The shank is the fore-leg of an animal, usually bone-in containing several small muscles with tendon and ligament attachment. Most butchers sell them 'cracked' or without the knee joint (usually ideal for serving on the bone). If it is going into a stew or another application I would leave this joint attached to yield more product and increase the flavor. <br />
Lamb has a unique flavor that is sometimes too <span class="goog-spellcheck-word">gamey</span> for some. I find that a simple red wine braise is effective in softening these flavors while also enhancing the savory attributes and cutting the fattiness with the residual tannins. <span class="goog-spellcheck-word">Pinot</span> <span class="goog-spellcheck-word">Noir</span> is a perfect wine to use as it is very delicate, yet full bodied. A Petite <span class="goog-spellcheck-word">Syrah</span> or Shiraz is suitable as well.<br />
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<b>Red Wine Braised Lamb Shanks</b><br />
Serves Two<br />
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2 large lamb shanks<br />
1 750 ml bottle of <span class="goog-spellcheck-word">Pinot</span> <span class="goog-spellcheck-word">Noir</span>, poured into plastic container<br />
1 qt veal stock<br />
1/4 cup vegetable oil (preferably rice bran)<br />
1 large <span class="goog-spellcheck-word">spanish</span> onion chopped (halved, then quartered)<br />
2 celery stalks chopped large<br />
2 carrots chopped large<br />
6 cloves garlic smashed once<br />
6 small mushrooms halved (button, brown, <span class="goog-spellcheck-word">porcini</span>, morel, etc.)<br />
2 bay leaves (1 if fresh)<br />
2 sprigs fresh thyme<br />
Salt and Black Pepper<br />
1 Tbs butter<br />
<br />
Preheat the oven to 400° F.<br />
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Season liberally with salt and pepper.<br />
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Start a heavy pan on high heat with 1/4 cup vegetable oil.<br />
<div><br />
</div><div style="text-align: left;">Sear the shanks on high heat until brown on all sides.</div><br />
Remove shanks from pan, carefully pour out oil and salt left in the pan.<br />
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Return pan and shanks to heat, slowly <span class="goog-spellcheck-word">deglaze</span> with red wine being careful not to ignite the pan.<br />
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Add all ingredients, except the butter, evenly distributed across pan.<br />
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<div style="text-align: left;">Cover tightly with foil and place in oven.</div><br />
Cook for 3 hours at 400°F, until fork-tender.*<br />
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Let shanks rest in braising liquid, covered, until manageable. (This allows the meat to absorb moisture lost during heat induced contraction.)<br />
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Remove shanks from pan, strain liquid into saucepan and reduce to desired sauce consistency. Add butter and stir to emulsify.<br />
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Serve with seasonal vegetables, baby potatoes, hearty greens, whatever comforts you.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">*This recipe is based on simplicity and ease. Based on your needs, you may wish to reduce oven temperatures and extend cooking times for better results. Remember to check liquid levels periodically as they may drop unexpectedly; simply add more water and reseal. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4u5AFyTsRBsFMy5p4dSkls5wrh8gQchfMc6pOeKFPo8jd8cZb30KL5duzFBv1BxN06r1dJ2s_U2TgD6kFabBlba0woVwxJXLRZqh66iaJbvrsnJ-pZXhD1H_2PfmDgeenH26acDY4R8/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4u5AFyTsRBsFMy5p4dSkls5wrh8gQchfMc6pOeKFPo8jd8cZb30KL5duzFBv1BxN06r1dJ2s_U2TgD6kFabBlba0woVwxJXLRZqh66iaJbvrsnJ-pZXhD1H_2PfmDgeenH26acDY4R8/s320/DSC_0279.JPG" width="320" /></a></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWT7WrdVzWm8N9GroNKYP1jNWtw7PaIIcRFqM8rvkusrV5vOxXoOafS7mTfcWJvgmzFvTz03snptpWrl-D6zwlqDQF6ZhD3MD-VFBHahQ-BDP8mJV6yQMlP9V9Ex29Wf2UfXT47ad0N4k/s1600/DSC_0196.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWT7WrdVzWm8N9GroNKYP1jNWtw7PaIIcRFqM8rvkusrV5vOxXoOafS7mTfcWJvgmzFvTz03snptpWrl-D6zwlqDQF6ZhD3MD-VFBHahQ-BDP8mJV6yQMlP9V9Ex29Wf2UfXT47ad0N4k/s320/DSC_0196.JPG" width="171" /></span></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> Our 25 chicks have not been phased by the cold, wet weather. The newly expanded chicken coup with avian netting has worked out great with high winds up to 60 M.P.H. The seven adult hens have enjoyed the 1,250 square feet of expanded foraging. It does, however, seem as if one or two hens may have bad mite infestations as they are losing feathers. We are trying a natural technique of placing some ash from our fireplace in their bathing wells. Apparently, ash is more abrasive and finer in size which helps to eradicate the tiny insects when the chickens dust themselves in it. Ruby and I are very excited for the abundance of eggs our 32 hens will yield. Currently, we have:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7 Buff Orpingtons</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7 Barred Rocks</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">6 Light Brahmas</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 Golden-Laced Wyandottes</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">5 Rhode Island Reds</span></li>
<li><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Black Australorps</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksMV7xhl-2bYtd666S7iI893AQ-SZb-uL72lMD2lS39Cw_ue9v3Qmn2BnraB1bIgBMaCEwk-yETjysc3bE1_Zxs07be-OOHeWVRcBCpfX5gSkrWK836BUUZy88Px70zD6pAQ-QAgg5gQ/s1600/DSC_0258.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksMV7xhl-2bYtd666S7iI893AQ-SZb-uL72lMD2lS39Cw_ue9v3Qmn2BnraB1bIgBMaCEwk-yETjysc3bE1_Zxs07be-OOHeWVRcBCpfX5gSkrWK836BUUZy88Px70zD6pAQ-QAgg5gQ/s200/DSC_0258.JPG" width="107" /></span></span></a></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bSOfYPtDR5NcaJb6WNtpik1fRE36SHORaRBYKswBkvqcaX-1oYgmVoQUWhl3wOG6Ndt2Eio47NlNzouR1vm7p-BXXIufx8mSHxcIgD0Vg_H_Y1TlR1vS9ahcXayxFT1JJJ2tKQR8UGs/s1600/DSC_0239.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bSOfYPtDR5NcaJb6WNtpik1fRE36SHORaRBYKswBkvqcaX-1oYgmVoQUWhl3wOG6Ndt2Eio47NlNzouR1vm7p-BXXIufx8mSHxcIgD0Vg_H_Y1TlR1vS9ahcXayxFT1JJJ2tKQR8UGs/s200/DSC_0239.JPG" width="119" /></span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> With such a short growing season, Wyoming provides a suitable challenge to gardeners (especially spoiled ones from California). It is important to get things started early, yet not too early to freeze in a late spring flurry like today. However, garlic is brilliant in its germination, as well as abundant medicinal use and delicious flavor, by wintering over well enough to sprout when things thaw. It is important to cover with ample amounts of straw or light mulch. Our garlic has sprouted 3" shoots so far! </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierVv1xGZutYd8HIRNL1kpIiOIHKC9LTtL8FOW8oD7nECwUQ5me1ugo73BYyweo7F2tR57hygQWqo9w06CS5HSYtH0gFK1nsw81CcX1Z9Qh_A2M7gQDplsAc0f5G4z8y5POdmjuBPmdLU/s1600/DSC_0235.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierVv1xGZutYd8HIRNL1kpIiOIHKC9LTtL8FOW8oD7nECwUQ5me1ugo73BYyweo7F2tR57hygQWqo9w06CS5HSYtH0gFK1nsw81CcX1Z9Qh_A2M7gQDplsAc0f5G4z8y5POdmjuBPmdLU/s200/DSC_0235.JPG" width="200" /></span></span></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bSOfYPtDR5NcaJb6WNtpik1fRE36SHORaRBYKswBkvqcaX-1oYgmVoQUWhl3wOG6Ndt2Eio47NlNzouR1vm7p-BXXIufx8mSHxcIgD0Vg_H_Y1TlR1vS9ahcXayxFT1JJJ2tKQR8UGs/s1600/DSC_0239.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> The greenhouse is a hugely useful way to start an early garden. We have a few types of kale sprouting already in a large bed which provides the majority of growing space. It seems as if a spinach 'volunteer' has sprouted in the bed as well! I am also trying to germinate some Chile De Arbol which we brought with us from California and dried. The flavor of the chile is just beautiful with a savory smokiness and warming heat. </span></span></div><div><br />
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</div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com0tag:blogger.com,1999:blog-7627425174093480636.post-15342764012241680532010-04-29T14:37:00.001-07:002010-05-02T18:32:41.710-07:00Cerveza Clara<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4uoDKU1Bwrkzm6hr7s9WSRncRXJWcT1qX6rKusAnERqRjtr777QaJ19f0sUMC6AtmOOLwvNlT8_CUlECEnqvgam91MjpjHVf6vhKlF0cc2WsgYY2WoJPudMPGhSKS1kQ0RQLR5I7eoA/s1600/IMG_0522.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5465681890762504802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4uoDKU1Bwrkzm6hr7s9WSRncRXJWcT1qX6rKusAnERqRjtr777QaJ19f0sUMC6AtmOOLwvNlT8_CUlECEnqvgam91MjpjHVf6vhKlF0cc2WsgYY2WoJPudMPGhSKS1kQ0RQLR5I7eoA/s320/IMG_0522.JPG" style="cursor: hand; cursor: pointer; float: right; height: 320px; margin: 0 0 10px 10px; width: 240px;" /></a><br />
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<div><span class="Apple-tab-span" style="white-space: pre;"></span><span class="Apple-tab-span" style="white-space: pre;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span>My fourth batch of home-brewed beer started fermenting on the 23rd of April. I am happy with the progress it is making and can smell and taste how delightfully refreshing it will be this summer. I added 333 g of 100% Organic Agave Nectar to the Coopers Mexican Cerveza BrewCan and kit Yeast, along with 300 g Light Dry Malt, and 500 g Brew Enhancer (Dextrose, maltodextrin, light malt). The potential alcohol content should be at least 5.2%. <br />
<div><span class="Apple-tab-span" style="white-space: pre;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span>The temperature ranges have been fairly constant: 25°C has been the maximum temperature and 20° the minimum. I am, reluctantly, controlling the temperature with a water-bed heating pad wrapped around the fermenter (<span class="Apple-style-span" style="color: red;">NOT recommended due to risk of fire or electric shock</span>). </div><div><span class="Apple-tab-span" style="white-space: pre;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span>I have noticed a very floral sweetness from the addition of the Agave nectar which will compliment this light bodied beer with malty notes rounding it off in the end. The dark glass and PET bottles used to condition this beer will keep its flavor fresh unlike a stale 'Corona' in a clear bottle. It will be hard to keep friends from "fruiting" this beer with a wedge of lime, but to each their own.</div><div><br />
<div><div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre;"> <span class="Apple-tab-span" style="white-space: pre;"> </span></span>I am excited to taste the Canadian Blonde tomorrow as it has conditioned for two weeks now. Next up, the Sparkling Ale for sure!</div><span class="Apple-tab-span" style="white-space: pre;"></span><br />
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</div></div></div></div></div></div>John Bileshttp://www.blogger.com/profile/00772074018078560896noreply@blogger.com3