Octoberfarm

Cock-A-Leekie Soup

2012-01-29T07:46:00.000-08:00

This is a staple of Scottish cuisine. It might not look like much, but it is one of the best soups you will ever eat.

Cook 6 pieces of bacon in a heavy pot until they are crisp. Salt and pepper 8 chicken legs and brown them in the bacon fat until they are golden.

Keep the bacon on the side for now.

Remove the legs and set them aside too.

I thought this was a good chance to use some of my minced bacon. You can skip this step if you have none.

Clean and slice a dozen leeks.

Add 2/3 of them to the bacon grease and saute' for a few minutes.

Add the legs to the pot and pour in 10 cups of chicken broth.

Thinly slice the cooked bacon and add it to the stock. Add several stalks of sliced celery.

Add 4 thinly sliced carrots and a bouquet garni made from parsley, thyme and bay leaves. Add 2 cups of rinsed barley.

Bring this to a slow boil and skim off any scum that rises to the top. This could make your soup bitter if not removed.

And here is the key to this soup. See that dark spot on the spoon? Prunes. Don't run away yet! When I first made this I thought, no way am I adding prunes to soup. However, I wanted to make it as authentic as possible as I do all of my recipes. So, I decided to make the soup with the prunes and then remove them before serving. As the day went on and the smell filled my house and I watched the prunes virtually dissolve, I decided to leave them in. And boy am I glad I did. This is an example of respecting something that has been done the same way for hundreds of years. There is a reason prunes were added. There is virtually no prune flavor at all to the soup, rather, they add a deep richness to the soup that makes it as exceptional as it is. So, make sure you slice up about 8 prunes and add them. You too will be glad you did. Removing the pits is a good idea too.

Add 2-3 tablespoons of cracked black pepper. I also added a container of chicken demi glace'. If you don't have any, add some chicken bouillon. Taste it and adjust the seasoning. Let the soup simmer for a couple of hours. Remove the chicken legs and add the remaining leeks. Remove the meat from the legs and return it to the soup.

Great soup with a fun name. Your kids will like to say it. Mine thought I made it up.

Spaghetti all"Amatriciana Recipe

2012-01-28T07:39:00.000-08:00

This can be whipped up fast for a very good dinner.

Fry 6 pieces of bacon until crisp.

Drain on paper towels.

Dice the bacon, dice 4 cloves of garlic and 1 large onion.

Saute' the onions and garlic in the bacon grease and add the diced bacon. Sprinkle in 1/2 tsp. of red pepper flakes. This just gives it a little kick.

Add 2 28oz. cans of crushed tomatoes. I like to use Muir Glen Fire Roasted. Taste for seasoning and add a bit of salt and pepper.

Boil spaghetti in salted water until al dente. Drain, reserving 1 cup of pasta water, and mix with the sauce. Stir to combine and add some of the pasta water if it is too thick.

Serve sprinkled with Parmesan cheese.

Scotch Eggs

2012-01-27T08:05:00.000-08:00

This is the simplest recipe and one of my families favorites. Make these for breakfast this weekend.

Buy a roll of your favorite brand of sage sausage. Hard boil 6 eggs. Divide the sausage into 6 pieces. Flatten each piece out and mold it around a peeled hard boiled egg. Notice I pointed out that you actually should peel the egg. Just sayin'!

Roll each one in breadcrumbs. I used panko.

Bake them in a 375 degree oven for about 30-40 minutes until the sausage is cooked through. Let them sit for about 15 minutes and then cut them in half and serve. Some people deep fry them but I think they taste better baked. You can also make these with hot sausage and serve them with some marinara sauce.

If you want to make these as appetizers, use quail eggs!

Asian Cod with Sticky Rice and Broccoli

2012-01-26T08:04:00.000-08:00

This is a really good way to prepare cod for something different than the common broiled cod.

Cut 2 pounds of cod into fillets and place them in a baking pan.

In a small bowl, mix 6 T. honey, 6 T. soy sauce, 6 T. rice vinegar, 2 T. fresh lemon juice, 4 tsp. sesame oil and 2 tsp. grated fresh ginger. Whisk this together and pour over the fish. Let the fish marinate in this for about 30 minutes in the refrigerator.

After 30 minutes, remove the fish and reserve the marinate. In a non stick skillet, cook the fish on both sides until browned and cooked through.

Cook the marinate over medium high heat until it thickens.

The cooked fish.

I steamed some broccoli and made some sticky rice. Serve the fish over the rice and drizzle it with the sauce.

Sprinkle it with sliced green onions. This is easy, fast and delicious!

Tapsilog and Kisir

2012-01-25T07:49:00.000-08:00

This is a cross cultural dish and a really good breakfast. Try something different! Tapsilog is a typical Philippine breakfast and kisir is a Turkish tabbouleh.

The day before you make this, prepare the meat. You can use chicken, beef, pork or whatever you wish. I had a tray of pork chops so that is what I used for my tapsilog.

In a bowl, mix together 2 1/2 T.sugar, 1 1/2 tsp. salt, 2 tsp. paprika, 1/2 tsp. black pepper, 6 T. lime juice and 4 diced garlic cloves.

Trim the fat off of the meat.

Cover it with wax paper.

Pound it until you have a very thin piece.

Place it in a bowl or dish and brush it with the marinate. Layer all the pieces of meat, brushing as you go. Pour remaining marinate over the meat, cover it with plastic and refrigerate it overnight.

This is the first time I made kisir and I now prefer it to regular tabbouleh. This version is very flavorful. Place 2 cups of bulgar in a bowl.

Measure 3 tablespoons of tomato paste.

Add 2 cups of boiling water to the tomato paste.

Pour it on the bulgar. Let it sit until it absorbs all of the water and then fluff up the bulgar.

Add some diced cucumber, tomatoes, red peppers and green onions.

Chop a bunch of parsley and add it too. Add some chopped olives. Add 3 tablespoons of olive oil, 4 tablespoons of lemon juice, 2 minced garlic cloves and salt and pepper to taste. If you have sumac powder, sprinkle it over the top of the salad.

Tapsilog is almost always served with garlic rice. Prepare your rice according to package directions and add 6 diced garlic cloves to the pot. I used brown rice.

Heat a heavy skillet to prepare the meat. A cast iron skillet works very well. Add a bit of olive oil to the skillet and brown the meat over high heat.

Doesn't this look good? The flavor is wonderful! I think this is a great way to prepare meat in general. This would be wonderful sliced into strips and added to a salad. It also would make a very flavorful sandwich.

Sorry for the bad photo! Serve the meat with the rice along with a fried egg. Usually this is served with a tomato salad but I served it with the kisir. This sure beats regular old bacon and eggs.

Lamb Chops with Roasted Root Vegetables and Israeli Couscous

2012-01-24T07:47:00.000-08:00

This is a wonderful combination for dinner. Teddy had lamb for the first time and it is her new favorite! I bought these lamb chops at Costco and they were some of the best chops I've ever had. So, if you are near a Costco, check them out.

It is so simple to roast root vegetables. As they roast, their natural sugars caramelize and they develop a rich intense flavor. Cut up any combination of vegetables you like. I used carrots, turnips, parsnips, new potatoes and sweet potatoes. Toss them in a bowl with some olive oil and salt and pepper. Spread them on a cookie sheet and roast them at 425 until their edges begin to brown.

Now for the lamb chops.

Brush them with olive oil.

Crush some rosemary.

Sprinkle both sides of the chops with salt and pepper, granulated garlic and the crushed rosemary. Let them sit until they come to room temperature.

Follow the directions for your couscous. I like to use Israeli couscous because it is larger.

Add some chopped oven roasted tomatoes with a bit of their oil, some crumbled feta and sliced green onions.

In a heavy skillet, brown the chops on each side over high heat. It will take about 4 minutes on each side.

They should have a nice crispy golden crust.

A very flavorful simple meal.

Teddy hopes I make these again soon.

Play With Your Food

2012-01-23T07:53:00.000-08:00

What a fun thing to do with your rolls. And great for St. Patrick's Day!

Pour 3/4 C. water into your mixer bowl. Add 2 tsp. rapid rise yeast, 2 T. sugar, 1 egg, 1 1/2 T. olive oil and 1 tsp. salt.

Gradually add 2 1/2 C. of flour. Knead until you have a smooth ball of dough.

Let rise until doubled.

While it is rising, enjoy your snow!

Mine has melted already.

What a winter!

Form the risen dough into rolls. Let them rise about 30 minutes. Brush the top of each roll with a mixture made by whisking one egg with 1 tsp. of water. Press some flat leaf parsley on the top of each roll and brush it again with the egg mixture.

Bake at 425 degrees for 15-20 minutes until the rolls turn golden.

Wild Rice Soup

2012-01-22T08:13:00.000-08:00

I've posted this before but it is worth posting again for anyone that might have missed it.

Soak 1 cup of dried mushrooms in hot water for about 20 minutes. Drain them and reserve the liquid.

Cook the wild rice. I wanted 4 cups of cooked rice so I measured out 2 cups of wild rice and 2 teaspoons of salt. Add 6 cups of water. Bring this to a boil and then turn it down and let it simmer for 30 minutes. The rice will pop open when it is done. You could make this recipe with barley or regular rice but there is nothing that compares to the earthy taste of wild rice.

Dice 1 large onion.

Dice 6 stalks of celery.

Dice 4 or 5 large carrots.

Dice the dried mushrooms. Strain any sediment from the mushroom juice.

Dice 6 large fresh mushrooms.

Melt about 4 tablespoons of butter in a heavy large pot. Homemade butter!!! Just kidding though I am totally diggin' having my homemade butter.

Add all of the diced vegetables. Stir and saute' for a few minutes.

Dice up 2 cups of ham.

Add some salt and pepper to the vegetables.

Add 4 bay leaves.

Add 1 teaspoon of turmeric.

Sprinkle in 1/4 cup of chicken bouillon.

Add the ham.

I added the rice too soon.

Before you add the rice, stir in 5 tablespoons of flour and stir it for 2 minutes.

Now add the cooked rice and any extra water left in the rice pot. The rice doesn't have to be cooked the whole way because it will continue to cook in the soup.

Add 2 quarts of chicken stock. I made my own stock so it was not salty. If you are adding store bought you will have to taste for seasoning since it has salt in it.

Add 2 containers of Knorr condensed chicken stock. This gives the soup a deeper flavor.

Add 1/2 cup of diced fresh parsley.

Bring this to a slight boil and then let it simmer for a while until it starts to thicken.

Add 1 1/2 cups of whole milk or 1 cup of half and half or cream. It depends on how rich you want it to be. I used 1/2 cup of half and half and 1 cup of whole milk.

I will be posting the rolls I served with the soup tomorrow.

Focaccia

2012-01-21T08:38:00.000-08:00

This is a very good focaccia recipe.

Pour 1 1/2 C. of water in the bowl of your mixer. Add 1 T. of rapid rise yeast, 2 tsp. sea salt, 3 T. diced fresh rosemary and 3 T. olive oil.

Dice additional rosemary for sprinkling on top.

Beat in 3 C. of flour until you have a nice ball of dough. Place it in a greased bowl, cover and let rise until doubled.

Risen dough. Split it into two pieces.

Brush a cookie sheet with olive oil.

Spread the dough out on the cookie sheet and let it rest for a bit. Preheat your oven to 425 degrees. Brush with olive oil and indent by pushing your fingers into the dough. Sprinkle with cracked sea salt.

Bake for 25-30 minutes until it starts to turn golden. Remove and cool on a rack.

I made one with just rosemary and sea salt.

For this one, I topped it with thinly sliced onions, green pepper, mushrooms and oven roasted tomatoes.

BTW...the butter I posted yesterday did not impress me taste wise right out of the churn but this morning we all agreed it is some of the best butter we have ever had.

Home Churned Butter

2012-01-20T06:36:00.000-08:00

I was recently inspired by Cecelia over at Thekitchensgarden to order a vintage butter churner and make my own butter. She has a wonderful blog so check it out if you haven't already! Long ago I made my own butter but hadn't even thought about it in years. I am back to it now!

the next time I make this I need to find organic cream that is less than ultra pasteurized. For this butter, I used 2 quarts of ultra pasteurized. The cream should be at about 50 degrees before you start churning. This recipe makes 4 cups of butter.

After a bit of churning the cream starts to thicken. It is becoming whipped cream. Early on the jar will be coated and you can't see inside.

The tireder your arm, the thicker the cream! If you want salted butter, this is the time to add the salt. You can add other flavorings as well.

Next you will be able to see in the jar. The butter is separating. It will become very difficult to churn and then it is time to pour off the liquid.

You just made buttermilk. Biscuit making time!

I skipped a photo but once you pour off the buttermilk, fill the churn with cold water while the butter is still in it. Churn some more. You are washing your butter. Pour the water out and put the butter in a fine mesh strainer.

Push the butter with the back of a wooden spoon, pressing out as much liquid as possible. Wrap it in cheese cloth and squeeze out any remaining liquid.

Butter! I made butter. I feel like Tom Hanks in Castaway when he made fire!

I see many compound butters in my future!

You don't have to have a butter churn to make this. You can make it in a food processor or even in the bowl of your mixer using the whisk attachment.

Taquitos

2012-01-19T07:32:00.000-08:00

Here is a fun recipe to make to eat while you watch playoff games or for a snack for your kids. My kids love them though my kids are rather elderly at this point! Taquitos are a good way to use leftover chicken or beef. You can easily make them vegetarian too. A word of warning though, these things disappear fast so make plenty of them. They are good warm or at room temperature. The Blog Tech even eats them cold. He said he likes them that way. I think he just won't take the time to warm them up! I know how he is! These are not at all messy so people just pick them up and eat them while walking around.

Soften an 8 oz. block of cream cheese in a bowl.

Dice up some roasted chicken. You could just buy a roasted chicken from your grocery if you don't want to roast one yourself.

To about 4 cups of diced chicken, add 2 T. granulated garlic, 2 T. granulated onion, 2 T. ground cumin, 2 T. chili powder, s&p to taste, 1 diced poblano (if you want these spicy, add jalapenos), 3 T. lime juice and about 8 thinly sliced green onion.

Add 2 cups of grated cheddar or Monterrey Jack cheese.

Mix it all thoroughly and taste for seasoning.

Heat several flour or corn tortillas in damp paper towels for 30 seconds. Put about 3-4 T. of the chicken mixture on the lower third of the tortilla and roll it up. Repeat this step until all the filling is used.

Place them seam side down on a grease baking sheet and brush them with olive oil.

Bake them at 425 degrees for 15-20 minutes. They should be turning golden around the edges.

These were such a hit that I made them again this morning with flour tortillas. The flour tortillas worked better for me as the corn tortillas split while baking. These can be served with salsa, guacamole, pico de gallo or sour cream. I will be making lots of variations of these. Next up I am thinking shredded beef, corn and Monterrey Jack. I am formulating an Asian version too.

A 5 Star Pork Recipe

2012-01-18T07:45:00.000-08:00

I've spent a lot of time in Italy and learned a lot about food there. I learned that drowning your pasta with too much sauce is a crime. I learned to like grappa and I learned what agrodolce is. Agro = sour, dolce = sweet. This sauce transforms simple meals into something you would be thrilled to eat in a 5 star restaurant.

Buy the largest fattest t-bone pork chops you can find.

I like to brine all kinds of meats. There is no better way to guarantee a most, flavorful end result. Mix a 1/2 cup of salt with 10 cups of water and add a sweetener and herbs. You can use sugar, honey, maple syrup or molasses. I used 1/2 cup of honey, black peppercorns, diced fresh rosemary, a bay leaf or two and 4 cloves of diced garlic. Place the chops in a plastic bag with the brine, place the bag in a bowl, place it in the refrigerator and turn it every so often. Brine for 24 hours.

Make the sauce. Add 1/2 cup of balsamic vinegar to a heavy pot. Add 1/2 cup of your sweetener, in this case, 1/2 cup of honey. Add 4 diced garlic cloves and a bunch of chopped rosemary. Add about 5 sliced green onions. Bring this to a boil and then simmer for about 15 minutes then set aside.

It will thicken as it sits.

You can serve this dish with any kind of grain or mashed potatoes. I served mine with stone ground grits. We love grits!

Grits take a while to cook so start them an hour or so before you are going to serve the dish.

Just follow the directions on your grits. You can add all sorts of flavorings and cheese. Go with what you like. I like to mix in a couple tablespoons of truffle butter or truffle oil to give them an earthy taste. You can mix in 1/2 cup of Parmesan or goat cheese too.

Dry your pork chops on paper towels.

Get as much moisture out of them as you can.

Sprinkle them liberally with salt and pepper, granulated garlic and onion.

Brown them in several tablespoons of olive oil over medium high heat.

Brown and season both sides.

Remove from the burner and place them in a 400 degree oven. Bake for about 20 minutes until they reach an internal temperature of 160 degrees.

Serve them over you starch of choice and ladle on a couple spoonfuls of the sauce. Sprinkle with more green onions.

The Blog Techs eyes rolled back in his head when he tasted them.

He was a very happy boy!

French Bread

2012-01-17T08:20:00.000-08:00

This is a good recipe for making easy French Bread.

Add 1 1/2 tablespoons of instant rise yeast to 2 cups of water and 1 tablespoon of sugar.

Add a total of 5 cups of flour adding one at a time. After adding the second cup of flour, mix in 1 tablespoon of salt. I add my salt later so it does not hinder the yeast. After the 5th cup of flour is mixed in, kneed for about 5 minutes.

Cover the dough and let it rise until double in bulk.

Turn it out and cut it in half.

Shape it into baguettes and place in pans or on cookie sheets dusted with cornmeal.

Brush each loaf with a mixture of 1 egg white and 1 tablespoon of water.

Slash each of the loaves along the top with a serrated knife.

I learned this lesson the hard way once when I did not slash my loaves and they exploded.

Place these in a cold oven and set it at 400 degrees. Bake for 35-45 minutes. If they get too dark place foil over them. If using a pan, slide them out about half way through baking so they will be very crisp.

The bottom and sides should be golden. Let them cool on racks.

Crab Cakes

2012-01-16T07:58:00.000-08:00

If you like crab cakes, try this recipe.

Pick over 1 pound of crab meat and remove any shell.

Add 1/2 cup of panko or crushed crackers and 4 T. diced parsley.

Add 1/4 C. of mayonnaise, 2 tsp. Old Bay Seasoning, 1 egg and 1/4 C. thinly sliced green ends from green onions. Add some cracked black pepper and 1/2 tsp. of salt. Mix this thoroughly.

Form into fat round cakes. You can do this by hand but I like using my cooking rings for this purpose.

I bought these on Curtis Stone's website. They come with this tamper to tap down the mixture into a compact patty.

Nice! Refrigerate these for 1 hour.

Brown them in 3 T. of butter mixed with 3 T. oil over medium heat.

Drain on paper towels.

I like to serve them over a simple salad with a vinaigrette dressing. I drizzle them with a cucumber dill sauce and sprinkle them with capers. Squeeze a wedge of lemon over them just before eating.

Teddy and Snow!!!

2012-01-15T08:19:00.000-08:00

We finally got about an inch of snow. What is with this winter. I wait all year long for this time of year and it has been more like spring than winter.

Teddy will stand like this for ever because she knows her treats are in that back room. This is her asking for a treat.

I can never make her wait long. She has me well trained.

No, she is not looking at me. She is staring at the treats I have in my hand.

Notice her left foot? That is her shaking to get a treat.

Thanks to all who have asked how she is doing. If you look very closely you can see a pink patch over her left eye. She still scratches it sometimes but otherwise her eyes have healed nicely. I do have to give her drops twice a day which at times can be a challenge. I hope that is it for medical problems for a long time. I know she has definitely tapped out on doctors.

The Best Chicken You Will Ever Eat

2012-01-14T07:42:00.000-08:00

Sometimes it amazes me how long it takes for me to learn things. I love chicken thighs but I have never liked dealing with the fat in them so I rarely buy them. I bought some recently and immediately forgot what I was going to make with them. After two days of them staring at me each time I opened the refrigerator, I decided I had to make them. I decided to simply roast them. But first I pan fried them to make the skin crisp. I didn't expect much but I actually ended up with the best chicken I have ever tasted. Then I served it over mashed potatoes with a mushroom sauce.

Start with chicken thighs.

Season them heavily with fresh cracked pepper and sea salt.

Place them skin side down in a heavy pot with about 3 tablespoons of oil heated to medium high.

Season the undersides of the thighs while the tops are crisping. Move them around as they cook to keep the skin from sticking to the pan. They need to cook for about 15 minutes or until the skin is crisp and golden brown.

Flip them over, skin side up, and throw in some fresh herbs. I used thyme but they would be good with rosemary too. Place them in a 475 degree oven and cook them for about 45 minutes or until the internal temperature reaches 170 degrees.

For the mushroom sauce, dice a bunch of mushrooms and saute' them in a bit of butter until they start to turn golden. Season them with salt and pepper.

Add about 2 cups of chicken stock and 4 tablespoons of fresh parsley. Let this simmer for about 6 minutes.

Remove the chicken from the oven and let it sit for a few minutes. At this point, all of the fat has rendered out of the chicken. The meat is moist, the skin is crisp and all the fat is in the bottom of the pan. Discard the fat in the pan.

Perfectly cooked chicken.

Add 1/4 cup of cream to the mushroom sauce and thicken it with a tablespoon of flour mixed into 1 tablespoon of melted butter. Just mix it together and stir it into the simmering sauce. Stir it as it thickens which will take about 1-2 minutes. Remove from the heat and keep warm.

Chicken thighs will be a new permanent addition to our menu!

I am thrilled with this recipe because long ago I had a favorite French restaurant and I always ordered this exact dish when I went there. They closed long ago. I no longer remember the name of the restaurant but i never forgot their chicken. Now I can make it myself.

A Few Quick Recipes

2012-01-13T08:11:00.000-08:00

We all love the cherry/lime sodas from Sonic so I thought I would recreate them and surprise my family.

Juice 6 large limes and mix them with 1/3 can of apple cherry juice concentrate.

Mix it together and keep it in the refrigerator.

When you want a glass, mix it with Sprite O for a diet version or just plain sprite.

Tastes just like the Sonic version.

I like to keep some of this dipping sauce around to serve with crusty baguettes. It's a great way to use fresh herbs when you have them.

Pour 1 cup of good olive oil in a saute' pan. Heat it over medium heat.

Add 1 T. chopped rosemary, 1 T. chopped oregano, 1 T. chopped thyme, 2 T. sweet paprika, 4 diced garlic cloves, 2 bay leaves crumbled, 1 tsp. of red pepper flakes and some sea salt.

Whisk this for about 8 minutes.

Pour it in a jar and keep it in your refrigerator until ready to use. Then, bring it to room temperature before serving.

Here is an idea for brunch or lunch. From left to right....babaganoush, hummus, tzaziki, chick pea salad, tabouli, the dipping sauce from above, homemade pickles and roasted Turkish peppers. assorted cheeses and sausage, olives, baguettes and pita. A romaine lettuce salad with onions and green olives with a Greek dressing.

Everyone always seems to enjoy the assortment!

General Tso's Chicken

2012-01-12T08:29:00.000-08:00

I don't cook much Asian food because though I have a killer Wolf stove, I believe the heat needed to cook most Asian food does not belong in a household kitchen! There are some exceptions though and this is one of them. Plus, this is one of The Blog Tech's favorite meals. It is also very easy to make.

In a bowl, combine 1/2 c. hoisin sauce, 1/4 c. white vinegar, 3 T. soy sauce, 2 T. sesame oil, 4 diced garlic cloves, 1/2 tsp. fresh grated ginger and 1/2 tsp. red pepper flakes. Mix 3 T. cornstarch with 1 1/2 cups of water. Set this aside.

Use some boned, skinned chicken breasts.

Mix 1 1/2 cups of cornstarch with some salt and pepper.

Cut the chicken into 1 inch cubes.

Marinate the chicken cubes in a mixture of 2 tablespoons soy sauce, 2 tablespoons rice wine and 2 egg whites. Marinate for 30 minutes.

Drain the chicken and add it to the cornstarch and toss to coat.

Fry these in an inch of vegetable oil for about 3 minutes on each side until cooked through.

Drain on paper towels.

Throw a head of chopped broccoli into about a tablespoon of oil and saute' for a minute or two. Add the hoisin mix and cook until it begins to thicken. Add the fried chicken pieces and toss to coat.

Sprinkle with sesame seeds and sliced green onions.

Orange Loaf

2012-01-11T08:28:00.000-08:00

I made these for my neighbors this past weekend and they were so popular that I bought limes and lemons this morning to make loaves out of them. I am looking forward to the lime loaves.

First, line 2 loaf pans and spray them with cooking spray.

Grate the zest from some oranges. You will need a heaping 1/4 cup.

Juice the oranges. You will need 1/4 cup. Don't drink the extra like I did because you will need it for the syrup later.

Crack 8 eggs. This is why I wish I had chickens. These loaves would be great made with fresh eggs.

Measure 2 tsp. baking powder, 1/4 tsp. baking soda and 1 tsp. salt. Mix together.

You will need 1 1/2 cups of cake flour and 1 1/2 cup of all purpose flour.

Pour the eggs into your mixer bowl.

Add 2 1/4 cups of sugar to the eggs. Then add the zest.

Soften 2 cups of unsalted butter. Add it to the bowl and beat it into the egg mixture.

Add 1/2 cup of sour cream.

Add 2 tsp of vanilla extract. I always use vanilla bean paste.

Slowly mix the flours into the liquids just until blended.

Divide the batter between the two pans. They will be very liquidy. Bake at 350 degrees for 20 minutes then rotate the pans and lower the oven temperature 325 degrees. Cook for about 45 minutes until a toothpick inserted in the center comes out clean. They should not jiggle in the middle at all when you shake the pans. Overcook a bit rather than under cook. Let them rest in their pans for about 30 minutes.

As soon as you remove them from the oven, make the syrup. In a small heavy saucepan over medium heat, cook 1/3 cup of sugar and 1/3 cup of orange juice. Whisk it until the sugar melts and then let it cook for 3 more minutes.

For the glaze, beat 2 cups of confectioners sugar with 4-6 tablespoons of fresh orange juice.

Beat until you have a glaze. Set this aside.

Here is the syrup cooking.

Poke holes all over the top of the loaves.

Brush the loaves with the syrup. I ended up pouring it over the tops.

Let them sit for a while to soak up all of the syrup.

When they are cool, lift them out of the pans.

Drizzle them with the glaze.

Slice and enjoy! I might alter this recipe when I make them in lemon and in lime. If so, I will post them.

Sauerkraut Soup

2012-01-10T08:04:00.000-08:00

Don't say ewwwww just yet. I was not sure I was going to like this soup but now it is one of my favorites. This will awaken every taste bud you have.

Saute' a diced large onion in some bacon grease or olive oil.

This recipe makes a lot so cut it in half if you want less. Add 2 pounds of ground beef to the onions and brown it thoroughly.

Dice about 6 garlic cloves and add them to the pot.

Saute' until all of the pink has gone from the meat.

Add 1 large can of crushed tomatoes. I like to use Muir Glen Fire Roasted.

Add 28 ounces of sauerkraut with the liquid. I used some fresh sauerkraut I bought recently and some of my own which I had frozen. Add 1/4 cup of brown sugar.

Add 4 cups of chicken stock and 4 cups of beef stock.

I enriched the stock by adding 2 Knorr condensed chicken stock and 2 Knorr condensed beef stock containers.

I also sprinkled in some beef bouillon.

Add 5 bay leaves and some chopped up fresh herbs. I used some rosemary, thyme and sage.

Add 2 tablespoons of worcestershire sauce.

And a generous cracking of black pepper. Bring this to a boil and then turn down to simmer for about 1 hour.

Serve with a dollop of sour cream which gets mixed into the soup just before eating.

You will be as surprised as I was at how delicious this soup is. My whole family loved it.

Loco Moco, If You Have Never Tried This You Should

2012-01-09T08:38:00.000-08:00

The thing that interests me most in cooking is local favorites. If a certain dish is very popular in one location, there is a reason for that. And, it usually is because it is so good. Loco Moco is a popular local food found all over Hawaii. It was created in Hilo but now can be found in most small restaurants and vendor trucks. And it is good. Actually, it is great!

You will need ground meat to form patties and traditionally, it is served over rice. I like this brown rice blend I buy at Trader Joes. You can use white or brown rice.

As the rice cooks, prepare the patties. Form large rounds by pressing together gently. Sprinkle them liberally with salt and pepper.

Place them in a hot skillet.

Sprinkle on some granulated garlic.

Once they have developed a dark crust on each side, cover them and let them steam for about 3 minutes. They should be meduim rare. Don't overcook. They will continue to cook when you remove them from the pan.

I keep them in a 170 degree oven while I prepare the rest.

Fry some sunny side up eggs in a bit of butter.

Oops...I forgot to mention something important. Either buy or make some macaroni salad. Loco Moco is almost always served with macaroni salad. I made a dill macaroni salad.

Place some macaroni salad in a bowl next to a scoop of the rice. Place a patty on top.

Ladle some good, rich gravy over the patty. I used my vegetable gravy for this.

Yum!

And to finish it off, top it with a fried egg sprinkled with some fresh parsley. You may never have heard about loco moco before but once you eat it, you will never forget it.

Roasted Tomato Soup with Grilled Cheese Croutons

2012-01-08T08:23:00.000-08:00

I wish we had the kind of weather that makes you want to eat a bowl of this soup. This weather is more conducive to making gazpacho. This soup is good enough to eat in any kind of weather.

First I roasted some garlic to add to the soup.

Slice the very top of the garlic heads off and drizzle them with olive oil. Wrap them in foil and place them in a 400 degree oven for about 40 minutes.

In a skillet, crisp some ground bacon in olive oil. The smokier the bacon the better.

Saute' 1 large diced onion in the grease.

Saute' just until the onion is softened.

I am lucky to live by really good vegetable markets that sell great produce really cheap. I bought sleeves of these heirloom tomatoes and paid only 1.00 for 8 tomatoes. I roasted a bunch of them in a 400 degrees oven for about an hour.

Here is the roasted garlic.

I slipped the tomatoes out of their skins and mixed them with the onions.

Then I squeezed in all of the roasted garlic. Pulse this in a food processor while adding some good chicken stock. Add salt and pepper to taste.

Add just a bit of cream to the soup. I added about 1/3 cup.

I used my rosemary no knead bread to make grilled cheese sandwiches.

Cut them into small cubes and serve them as croutons to eat with the soup. Kids will like this.

Chili Sauce

2012-01-07T10:01:00.000-08:00

I got this recipe from Bev at Beverly's Back Porch. She got it from Laurie. Please treat yourself to visiting Laurie's blog to see her fabulous paintings! I could look at her work all day. This sauce is really great stuff. Don't be put of by it being called chili sauce. It is not spicy. You could make it spicy if you wish but I think it is perfect just the way it is.

Put a 19 0z. can of tomatoes in a heavy pot. Add 1 large diced red pepper and 1 large diced green pepper. Dice 1 large onion and add it too.

Add 1/4 cup of white vinegar.

And 1/3 cup of packed brown sugar.

Add 1/2 teaspoon of salt and 1/2 teaspoon of dry mustard powder.

Make a spice pack using 1 bay leaf, 10 black peppercorns, 5 juniper berries and 2 teaspoons of celery salt. Or you can use 2 teaspoons of pickling spice and 2 teaspoons of celery seed. Tie this up in the cheesecloth and add it to the pot.

Push it down to submerse it in the tomatoes.

Bring this to a boil and then turn it down and simmer it for about 45 minutes. Remove the spice bag and pour it into hot jars and refrigerate. You might want to can this but it is so good that it won't last long in your refrigerator.

I served this with my New Years food but the uses for it are endless. It would be wonderful on hot dogs in place of relish. It would make a great accompaniment to curries in place of chutney. It would also be great served on cream cheese and crackers. This is really good stuff!

Hoppin' John for New Years Day

2012-01-06T08:04:00.000-08:00

This was our New Years Day dinner. It might not look like much but it sure was delicious! From the top left you have: Smothered green beans, collard greens and hoppin' john on the bottom. The red stuff is Bev's fabulous chili sauce which I think can be eaten on just about everything. It is not hot. It is just delicious!

We used to spend lots of time in the south and I fell in love with the food. You can find versions of this dish all over the southern part of our country and each one is unique. This year, I made Bev's recipe because she always has the best ones.

I got another chance to use my favorite new ground bacon. I sauteed some in some olive oil in a heavy pan.

You can make this yourself in a food processor. Just make sure you use a really smokey bacon and grind it very fine.

Add diced onion and green pepper. 1 large onion and 1 large green pepper.

Add 3 finely diced garlic cloves.

Add 4 cups of chicken stock.

I used 3 boxes of frozen black eyed peas.

Add a large smoked ham hock.

Add a couple tablespoons of ground black pepper, some salt to taste and a bit of cayenne pepper.

Throw in a dried red pepper pod. This does not make it too spicy add all but rather heightens the flavor. Bring this to a boil then turn it to a simmer, cover and cook for about an hour. Then uncover, test for seasoning and cook for another half hour. Remove the hock and serve this over rice. I diced up some good smoked bacon and added it to the hoppin' john.

Southern Smothered Beans

2012-01-05T08:09:00.000-08:00

I made these for New Years Day. If you have never had smothered green beans, you really should try these. This is some serious comfort food!

Fry a few strips of diced bacon sliced up until the begin to crisp but are still soft.

They should look like this.

Add 1 large diced onion to the bacon in the pot.

Add 4 large potatoes cut into large chunks.

Then add a couple pounds of fresh green beans with the ends snapped off and cut them in half.

Add several tablespoons of cracked black pepper and a teaspoon of salt. Taste later and add more seasoning if necessary. These should have a peppery flavor so make sure to use enough black pepper.

Add 4 cups of water.

Bring this to a boil then cover it and simmer until the potatoes are soft enough to mash. About 45 minutes.

Remove most of the potatoes to a separate bowl and mash them. They can be lumpy. Add the potatoes back to the pot. Taste for seasoning and adjust if necessary.

A big pot of yum!

Grilled Cheese Topped With an Egg

2012-01-04T08:31:00.000-08:00

My kids love grilled cheese of every kind. I am always trying to come up with new combinations. This one was a big hit.

The secret to good sandwiches is layering. I like to add lots of flavors to a sandwich to make it really amazing. I used rye bread and spread it with a herbed mayonnaise, Dijon mustard and some pesto.

Then I spread on some of my oven roasted tomatoes.

I added some thin salami and some Gruyere cheese.

I added some Provolone and fresh spinach then spread the outsides with a bit of butter.

I sprinkled them with garlic salt.

Place them in a hot skillet.

Place something heavy on top to press them down. Keep and eye on them so you don't burn them.

You want them to be golden brown.

These were served for brunch so I topped them with a fried egg.

A complete brunch dish. Though my daughter took one home with her and ate it for dinner!

Apple Dumpling Recipe

2012-01-03T08:25:00.000-08:00

This is an old recipe which I had not made in years. I had extra red hots left from Christmas so I thought I would whip up a batch of these. Red hots are those red cinnamon flavored cookie decorations.

Add 1 1/2 cups of sugar to a heavy pot. Add 1 1/2 cups of water, 30 red hot candies, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg. Bring this to a boil and whisk until the sugar and the red hots dissolve.

Peel and core 6 medium Granny Smith apples.

You can make your own pie crust but store bought crusts that roll out work just as well. You need two 9 inch circles. Cut each circle into thirds.

Wrap each third around an apple. Cut one caramel into thirds for each apple. Place them in the empty center.

Place the apples in a 9 X 14 inch pan.

Sprinkle the apples with cinnamon sugar.

Divide 1 tablespoon of butter and place it in the center of each apple on top of the caramel.

Pour the red hot syrup over the apples.

Bake them in a 400 degree oven for about 1 to 1 1/4 hours basting with the syrup every 15 minutes. The tops should be golden brown when they are done.

I guess you could serve them with vanilla ice cream but they are perfect just as they are.

Paprikash

2012-01-02T07:55:00.000-08:00

Years ago, a Czech hockey manager taught me to make this dish. I haven't made it in years and I have no idea why. I tweaked the original recipe a bit and it certainly will not be years before I make this again. This is one of the best dishes you will ever eat!

I had some legs I needed to use but a whole chicken would be good or legs and thighs. These were skinned but you could make this with the skin on to add flavor and just remove the skin later.

Saute' a large onion in a few tablespoons of oil. Use a white onion if you have one. The Czechs taught me that certain onions work better in particular recipes.

Sprinkle the onions with about 2 teaspoons of freshly cracked black pepper and some sea salt.

Add 4 teaspoons of sweet paprika.

Add 4 diced garlic cloves.

Stir them all around and cook until the onion begins to soften a bit.

Add 6 cups of chicken stock.

Add a container of Knorr's condensed chicken stock.

Submerge the chicken in the stock.

Bring the stock to a boil. Cover and simmer for about an hour to an hour and a half. The chicken should be falling off the bone and should shred easily. If you used chicken with skin, now is the time to remove it.

Remove all of the meat from the bones and shred the larger pieces.

Add them back to the stock.

In a separate bowl, mix 4 tablespoons of flour, 1/3 cup of sour cream and 1/2 cup of cream. Slowly add hot stock and whisk it in to temper the mix.

Add hot stock from the pot, whisking until the cream mixture is warm and liquid.

Now add the cream mixture to the hot stock and chicken. Stir this around and cook over medium heat until it begins to thicken a bit. You don't want it to be too thick.

I served this mixed with orreciette pasta sprinkled with dried dill. I would prefer fresh dill but I had none. This would be great served with spaetzle or with Czech knedliky.

The guys here were moaning as they ate this. It is that good!

Sliders

2012-01-01T09:18:00.000-08:00

I saw this recipe on Ree Drummond's the other day and just had to try them. These are killer good sliders.

Season some small patties generously with salt and pepper and granulated garlic.

Brown them in a hot skillet quickly on each side. Use a couple tablespoons of butter. Remove them and set aside on a plate.

Make sure they have a nice brown crust but do not over cook them.

Add 1 large diced onion and a few chopped jalapenos to the leftover grease. I used the "tamed" jalapenos so they would not be spicy. It is up to you! cook these until they begin to brown.

Add 1/4 cup of rum or whiskey and cook until the alcohol has burned off.

Add 1 cup of barbecue sauce. Mix it in and continue to simmer.

Butter some slider rolls and sprinkle them with garlic salt. Broil until the edges become golden.

Mmmm.....smelling very good about now!

Return the burgers to the pan along with any juices on the plate.

Cover them with the onion sauce and remove from the heat.

Place them on the buns and spoon some extra sauce over them. I served them with my refrigerator pickles. You might want to double this recipe. These are an instant hit!

I Hope You Are Having A Very Happy New Year!

Pot Stickers

2011-12-31T09:25:00.000-08:00

We all love pot stickers around here. It is hard to find good frozen ones at the store so I decided to make a bunch of my own and freeze them. This made for one very happy Blog Tech. He loves Asian anything.

The ingredients.

Chop about 4 cups of napa cabbage fine and sprinkle it with 2 teaspoons of salt. Toss it around and let it sit for about 30 minutes. Squeeze it dry in a towel.

Place 2 pounds of ground pork and 1 pound of ground chicken in a bowl.

Add about 6 sliced green onions.

This is a clever item I bought at the Country Living Fair. It is a garlic grater and it does it's job very well.

You rub the garlic over the plate and then push it into a pile with the brush.

Add 6 cloves of grated garlic to the bowl.

Add 1/4 cup of rice wine to the bowl.

The garlic grater also grates ginger! Grate 3 tablespoons of ginger and add it next.

Add 2 tablespoons of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of fish sauce, 1 teaspoon of sugar and about 1 tablespoon of freshly ground black pepper. Mix this all together very thoroughly.

For the dipping sauce, mix 6 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 teaspoons of sugar, 1 teaspoon of chili oil, 1 teaspoon of sesame oil and several thinly sliced green onions. Whisk well until sugar melts.

Put a good movie on your TV and settle in for some pot sticker making. Use either square or circular wonton wrappers. Crack an egg and add the white to a shallow small bowl.

Rub the egg white around the edges of the wrapper and put about a teaspoon of the meat mixture in the middle.

Fold one pointed edge to meet the other and press the perimeter until sealed.

Lay them on a parchment covered cookie sheet and freeze them. Then place them in ziplock freezer bags and place them in your freezer until ready to cook.

Fry them in one layer in some vegetable oil until they are golden on one side. Remove to a plate until they have all been browned. Then, return them to the pan and add 1/2 cup of water. Cover and let them simmer for about 10-12 minutes until cooked through and the water has been absorbed.

Yum.....they are crisp on the brown side while soft on the other. Serve with the dipping sauce. This recipe made 100 pot stickers.

I Hope You All Have a Safe New Years Eve!!!

Chocolate Potivica

2011-12-30T06:09:00.000-08:00

Click on the arrow to hear The Blog Tech's version of a Beatles song which he recorded for his girlfriend. Check out his Beatles images of himself which he created.

A while back I made a walnut potivica. The link for the recipe is here: http://octoberfarm.blogspot.com/2011/12/potivica.html

Over the holidays I made them with chocolate to give to the fireman.

After the dough had risen, I rolled it out on a floured counter top.

It need to be almost translucent.

I will never use canned chocolate again. It was far too hard to spread on the thin dough. Next time I will make my own chocolate filling.

I had some cans of chocolate "Schmear". Even though I softened it, it was still to thick for this dough.

You shape the finished roll into an "S" in the pan.

They need to rise about two hours.

They smell wonderful!

They looked okay.

I hope the firemen liked them!

Rohliky

2011-12-29T09:09:00.000-08:00

This is a new recipe I made the other day. They are Czech crescent rolls. They are the lightest, fluffiest rolls I have ever made and it is well worth giving this recipe a try.

Pour 2 cups of water in the bowl of your mixer. Add 4 1/2 teaspoons of rapid rise yeast, 2 teaspoons of salt, 2 teaspoons of sugar and 4 tablespoons of softened butter.

Add about 5 cups of flour, 1 cup at a time.

Knead it until you have a smooth elastic ball.

Let it rise in a greased bowl until it doubles in bulk.

Separate the dough into 4 pieces. Roll each piece out on a floured surface, brush with melted butter and cut into 16 pie shaped pieces.

Roll from the wide side up into a tight roll. Continue until you run out of dough.

Place on parchment covered cookie sheets.

Brush with an egg yolk that has been mixed with a tablespoon of water.

Top them with poppy seeds, sesame seeds and granulated garlic or leave them plain. Let them rise for about 45 minutes. Bake them at 400 degrees for 12-15 minutes.

Let them cool on wire racks.

Then start beating people off. These are so light that you can eat lots of them without feeling full.

I took baskets of these to my neighbors with containers of cream of chicken and rice soup. Teddy is a big fan of these rolls!

Senate Bean Soup

2011-12-28T08:37:00.000-08:00

Bev made this soup a while back and it reminded me of how much I love it and how I hadn't made it in a long time. I had a ham bone left from my ham so I made some. You can check out this recipe and lots of other wonderful ones at Bev's: http://beverlysbackporch.blogspot.com/2011/10/us-senate-bean-soup.html

All of her recipes are excellent!

Making the ham stock.

This will make your house smell very good.

I used rosemary, bay leaves, peppercorns and thyme.

Soak a couple cups of white beans overnight. Drain them when you are ready to make the soup.

Strain the stock and add the beans to it.

Add a couple cups of diced onion.

Add the carrots.

Add celery.

Bring the pot to a boil then simmer for about 1 1/2 hours until the beans soften. Mash about a third of the beans to thicken the soup. Add some chopped parsley. Dice some leftover ham into small cubes and add to the soup.

I like to add a teaspoon of cider vinegar to the bowl just before eating. This soup is great served with Captain's Crackers.

Cassoulet

2011-12-27T08:48:00.000-08:00

Very often we have traditional French cassoulet for Christmas dinner. It takes about 3 days to make it but is is worth the effort.

I ordered all of my ingredients from D'Artagnan this year. Next time I will only order some of the ingredients from them. Haricot Turbais are the best beans to use for this dish and it is worth ordering them from D'Artagnan.

My recipe calls for 3 pounds. These need to soak in water for 24 hours.

Next day, drain the beans.

Here is the D'Artagnan lineup. For this recipe you need 6 duck leg confits. The only place I know to buy these is from D'Artegnan. That goes for the tub of duck fat and the 2 tubs of duck demi glace. As far as the sausages I used in this, never again. I found the D'Artegnan duck sausage to be flavorless and I did not like the consistency. Instead, use a good smoked sausage such as kielbasa or a good smoked bratwurst or knockwurst. Use something very flavorful. I think Debrezner would be excellent in this.

Place the soaked beans in a heavy pot. Add 2 large onions cut in half and studded with 8 cloves. Add 12 peeled garlic cloves, 6 carrots, a bouquet garni(parsley, sage, rosemary, bay leaves and peppercorns)s and a 1 pound chunk of panchetta. Bring to a boil and turn down to simmer for about 3 hours or until the beans begin to soften.

Towards the end of the beans being ready, brown all of the meats and sausages in some of the duck fat until they are golden and crusty.

Drain the beans and discard everything but the panchetta. Cut it into small cubes.

Use about 1/2 cup of duck fat to coat the sides and bottom of a heavy pot.

Spread half of the beans in the bottom of the pot.

Sprinkle them with salt and pepper.

Sprinkle the cubed panchetta over the beans.

Place the duck legs and sausages over the beans.

This is one of the duck sausages I really did not like. Cut 6 carrots into pieces and add them.

Add the rest of the beans and more salt and pepper. Drizzle about 1/3 cup of melted duck fat over the beans.

Mix the duck demi glace with 4 cups of water and pour over the beans. The beans should be almost covered so add additional stock or water if needed.

Bake this in a 325 degree oven for about 3 hours. At this point the cassoulet should be refrigerated for at least 24 hours or up to 3 days. Cassoulet's flavor improves over a couple days.

On the day you wish to serve it, place it in a 400 degree oven and cook for about 1-1 1/2 hours checking the liquid to make sure the beans do not dry out. Add more liquid if necessary. The consistency should be that of a thick stew. The top should form a brown crust.

Though I was not thrilled with the sausages I used, the cassoulet was excellent. Next time I will go back to using the above mentioned sausage which will produce even more flavor and they will be less expensive too!

Lazanki (Polish Lasagna)

2011-12-26T08:36:00.000-08:00

I made a big Polish brunch over the holiday. lazanki was one of the main dishes. This is a very flavorful, filling dish.

Boil some square noodles. Drain, reserving a cup of the water, and set aside.

I took this opportunity to use some of the ground bacon I recently purchased.

Slice 1 large onion and 1 head of cabbage.

Brown a pound of ground meat, 3 tablespoons of cumin and salt and pepper to taste.

Stir until evenly browned.

Soak some dried mushrooms in hot water until they soften.

Add the onion to the ground meat.

Add the cabbage to the pot.

Chop the mushrooms and reserve their liquid. Add them to the pot.

Strain the mushroom liquid into the pot.

Mix the meat mixture to the noodles and stir to distribute. Use the extra boiling liquid to add moisture.

Sprinkle fresh parsley on top when serving.

I grilled the Christmas kielbasa I bought in Cleveland.

I used the ground bacon for the perogies too. First I fried some thick onion slices in it.

Then added the perogies and salt and pepper.

I served it all with homemade dill pickles and sauerkraut.

The perogies.

Bev's tepenade, lazanki, kielbasa and knockwurst.

Merry Christmas from The Blog Tech

2011-12-25T05:51:00.000-08:00

We all want to wish you a very Merry Christmas! The Blog Tech made a few Christmas wishes for you!

Personalize funny videos and birthday eCards at JibJab!

Merry Christmas!!!

2011-12-24T07:37:00.000-08:00

The cookies have all been delivered.

Just one last tray to take to the police station tonight.

My neighbors were very happy to get their cookie trays. Only one of them bakes so these are the only cookies they will have. One woman is a recluse and doesn't answer her door. But the kids tuck them behind her screen door and drive by after their last drop off and the cookies have always been taken inside by then.

The meats from Cleveland have been feeding the gang for morning brunches.

Truffled eggs and other goodies.

The presents are wrapped and we are ready for tomorrow.

Though it feels more like Easter than Christmas. It is sunny and 58 degrees. I am asking Santa for snow in the new year.

My cassoulet is baking, football is about to start, a perfect Christmas Eve except for the snow part.

I hope you are all having a wonderful Christmas Eve Day!!!

Beverly's Tuna Tepenade

2011-12-23T08:59:00.000-08:00

My friend Bev at Beverlysbackporch posted this recipe the other day and it was a HUGE hit around here. I made this so The Blog Tech could take some to his girlfriend's house on Christmas Eve for The Feast of the Seven Fishes.

Put two drained containers of tune in the bowl of your food processor.

Add about 6 anchovies and several tablespoons of anchovy oil. This tepenade is not fishy tasting at all so do not skip this step.

Add a diced onion and a can of ripe black olives.

Add 1/2 cup of mayonnaise, several stalks of chopped celery and a couple squirts of your favorite hot sauce. I changed Bev's recipe a bit and added an 8 oz. block of cream cheese and a stick of softened butter.

Pulse until you have a smooth blend. Season with celery salt and pepper to taste.

Dice another can of olives into chunky pieces and mix in. Refrigerate and serve with crackers.

I took a photo of my daughter eating some of the tepenade but she didn't want to have her photo on the bog. Someone else can't seem to get his face on here enough. Though I don't have the right program, The Blog Tech managed to play around and get his mug, along with some Christmas embellishments, on here.

Christmas Kringles

2011-12-22T08:51:00.000-08:00

I made 65 of these this year. As I type they are being delivered all over the neighborhood. These are sort of like Danishes.

For the dough, put 1 cup of butter, 4 cups of flour, 2 tablespoons of sugar and 1 tsp. of salt into your mixer bowl.

Add 1 cup of milk mixed with 2 beaten eggs.

When thoroughly blended, separate the dough into 2 pieces and wrap them in plastic. Refrigerate it overnight.

For the filling, mix one 8 oz. bar of cream cheese with 1/2 cup of sugar and 1 tsp. of vanilla extract.

You will need 1 cup of chopped pecans.

Take the dough out of the fridge and cut each piece in half. On a heavily floured surface, roll the dough out until it is very thin.

Pick it up several times while rolling to prevent sticking.

Cut each sheet into pieces approximately 4 X 5 inches. Spread some of the cream cheese mixture on each piece.

Spread each piece with some raspberry jam. Sprinkle on some nuts.

Roll one side in from the short end.

Roll the other side in to the middle. Tuck the ends under and pinch and indent the middle.

Bake at 350 degrees for about 25 minutes.

Drizzle them with glaze.

Glaze:

2 1/2 cup confectioners sugar
2 tablespoons softened butter
4 tablespoons hot water
1 tablespoon milk
2 teaspoons vanilla extract

Beat until smooth.

I packaged them four to a bag between sheets of waxed paper.

I doubled this recipe to get 65.

Snowball Cookies

2011-12-21T07:08:00.000-08:00

I am finally done baking. I made 65 kringles this morning. Phewww....it has been a long baking season. This is a recipe for yummy buttery snowball cookies.

Place 3 cups of unsalted butter in the bowl of your mixer.

Add 3/4 cups of confectioners sugar and 3 tsp. vanilla extract.

Beat until fluffy.

Put the paddle on.

Slowly beat in 6 cups of flour. Add 2 cups of finely chopped pecans.

Scoop walnut sized balls and place on parchment covered cooking sheets. Refrigerate for about 30 minutes. Bake at 350 degrees for 12-15 minutes. Let cool for about 5 minutes and roll them in confectioners sugar.

Westside Market

2011-12-20T08:45:00.000-08:00

The Blog Tech and I journeyed to The Westside Market in Cleveland yesterday.

Though I think they have a lot of the same stuff I can get at home, it is always fun to shop somewhere else.

Their produce is really beautiful.

And if you need a pig head this is the place to go.

They had all sorts of goodies for sale for Christmas.

The Blog Tech likes to stock up on hot sauces from this booth.

I like to stock up on pork products.

This place was on Man vs Food. We didn't try one because we were having lunch at Melt. We should have eaten the gyro.

I bought some fabulous navel oranges. They are giants and they were cheap.

And I stocked up on popcorn. Dill pickle popcorn!!! Two of my favorite things combined.

Dichotomy popcorn. How cool is this? It is both sweet and savory.

And free range eggs. I always have fresh egg envy because I am usually stuck buying my eggs at the grocery store. I am going to whip up a few huge brunches over the holidays with these babies.

I bought a cherry kucken which must be good because it is almost gone and only The Blog Tech and my husband have been eating it.

Vanilla bean lemonade and cherry lemonade.

A bakewell tart and a fern tart. After the holidays I am going to teach myself to bake these.

I had to buy this. They had a sign hanging on the stall advertising Christmas kielbasa.

Apple sausage. If you have never had this and come across it somewhere, try it. It is wonderful stuff.

Breakfast sausages.

This is garlic/chicken sausage.

Some of The Blog Tech's hot sauces.

And this is my new favorite thing. Ground bacon. It is very finely ground and you can use it in so may ways that my head is spinning coming up with new ideas. Meatloaves, hamburgers, as a saute' base for veggies, scrambled eggs........on and on and on.

I bought raclette for our Christmas brunch.

And how cool is this? Homemade eggnog in a glass bottle. I love milk in glass bottles.

Homemade butter.

And last but not least, potato and cheese perogies!

Christmas Teddy

2011-12-18T07:15:00.000-08:00

In a very unlikely Chow Chow fashion, Teddy is not madly in love with snow. I don't get it! It was tough to get my last Chow in the house when it was cold and snowy. This is the look on Teddy's face when I tried to get her to go outside just as our snow began to fall.

Come on Teddy....it is really nice outside.

How about if I give you a bone?

In case you haven't listened to The Blog Tech's rendition of one of my favorite Christmas songs, click on the arrow.

The very first snow of the season.

Yeah!!! Please send a lot more my way!

I put up the stockings.

I needle pointed these when I was pregnant.

This is The Blog Tech's stocking.

A sure way to get Teddy to go outside is to give her a bone. These photos are in the sequence they were taken as I hung the stockings while waiting for Teddy to decide if she wanted a bone. With the bone in her mouth she heads to the door.

Bone in mouth and looking back to see if I am going to try to take it back.

This is my husbands stocking.

And this is my daughter's.

Teddy returns to the house, bone still in mouth.

Standing in the hall deciding where to take it next. Bones are very confusing things.

This is what it looked like this morning when the sun came up.

Hmmm...wonder who could have made these horrifying tracks in the fresh snow? Who do I know that has gianormous paws?

I found this at a thrift shop yesterday for 3.00. A vintage gold metal tree topper!

A Christmas Classic and a Rugelach Recipe

2011-12-17T07:55:00.000-08:00

If you want to get your Christmas on, click on the arrow to hear The Blog Tech singing his version of Walking in the Air. It's my new favorite thing! He did all the music too.

Here is another new favorite.....rugelach!

First make the dough. Put 8 oz. of cold cream cheese and 2 sticks of cold butter, cubed, into the bowl of your food processor. Add 1/2 tsp. of salt and pulse and 2 1/2 cups of flour and pulse until crumbly.

Divide the dough into 3 pieces, wrap each piece in plastic and refrigerate for at least 2 hours.

The next day, roll 1 piece at a time out until you have a very thin sheet.

Spread your favorite jam on the surface. I used apricot on some and raspberry on the others. Sprinkle finely chopped walnuts over the jam and then sprinkle it with cinnamon sugar.

Lay a piece of wax paper over the top and press to secure the toppings.

Roll the dough into a log folding in the uneven sides. Brush it with egg whites.

Slice the rolls into 1 inch pieces.

Sprinkle the tops of the rolls with course sanding sugar.

Here is the raspberry in progress.

Place them on parchment covered cookie sheets. Refrigerate the sheets for about 30 minutes to firm them up. Bake at 350 degrees for about 25 minutes.

Cool on racks.

This is some of the best rugelach I have ever had.

Store in tins between sheets of waxed paper.

Still working on the tree but I think it is about done. Click for a closer look.

This is the ugly tangle of wires from the light repair!

Bon Bons

2011-12-16T09:03:00.000-08:00

Honestly, these cookies are a pain in the butt to make. But, they are so good that I make them anyway. The dough is very dry like shortbread and sort of hard to form.

Cream 2 cups of soft butter with 3 cups of confectioners sugar.

Add 4 teaspoons of vanilla and 5 cups of flour.

Wrap a spoonful of dough around a maraschino cherry.

Bake at 400 degrees for about 12 minutes. They should just be turning golden on the bottoms.

Dip them in a confectioners sugar glaze and let them set up on cooling racks. I sprinkle a bit of sparkling sugar on them. The cookies are best after a few days.

Hidden Candy Cane Cookies

2011-12-15T08:00:00.000-08:00

My kitchen has the worst lighting ever. I just can't get good photos. Don't let the pics deter you from making these cookies though. These are new for me this year and they are keepers.

Put 1 1/2 cups softened butter in your mixer bowl. Add 1 large egg. 1 1/2 cup confectioners sugar, 2 tsp. vanilla extract and slowly add 3 cups of flour. This is a very nice dough to work with.

Chop up about 6 Hershey Candy Cane Cookies and beat them into the dough.

Take a walnut sized piece of the dough and wrap it around a Candy Cane Kiss and form it into a ball.

Roll each ball in some granulated sugar. Place them on cookie sheets and refrigerate until they are firm. Then bake them at 350 degrees for 10-12 minutes.

Cool on racks.

These are so good!

They are pepperminty, chewy on the inside.

With a crisp, sugary crunch on the outside.

Empire Biscuits

2011-12-14T08:37:00.000-08:00

These are the best cookies!

I like to double this recipe. It gives me about 40 cookies.

For the single recipe, put 1/2 cup of butter in your mixer bowl.

Add 1/2 cup of sugar.

Add 1 egg.

Beat in 1 tsp. of baking powder and 1 tsp. of vanilla extract. Beat until fluffy.

Gradually beat in 2 cups of flour.

Check out my spatula! I am a biker baker.

Roll the dough to 1/8th inch thickness. Cut out 2 inch round circles.

Heat a jar of raspberry jam and stir until it is smooth. Set aside to cool.

Find a helper to cut candied red cherries in half and green cherries into slivers. The Blog Tech does not have a swollen cheek. That is a cookie in there. He works for cookies.

Bake the rounds at 350 degrees for 10 minutes. Once they cool, spread them with raspberry jam and sandwich two of them together. Spread confectioners sugar glaze on them and decorate with the candied cherries as you can see in the first photos.

Good job Blog Tech!!!

Cut Out Cookies

2011-12-13T07:37:00.000-08:00

I have been baking these cookies for longer than I can remember. These were my favorites when I was a little girl.

Place 1 cup of butter, 1 cup of sugar and 2 tsp. of vanilla.

Add 1 egg and beat until fluffy.

Put the paddle on your mixer.

Beat in 1/8 tsp. of salt, 1/2 tsp. of baking powder and 3 cups of flour.

Roll out on a lightly floured surface and cut into desired shapes.

Bake in a preheated 350 degree oven for 10-12 minutes. They should just be starting to brown on the bottom.

Let them cool on racks. Then stack them and make a confectioners sugar glaze. Mix confectioners sugar with milk to a spreading consistency.

You can tint the glaze if you wish. I finish them off with sanding sugar.

Christmas Almond Sugar Cookies

2011-12-12T09:33:00.000-08:00

My daughter and I baked our favorite sugar cookies over the weekend.

If you want to give these a go, start by adding 1 cup of softened butter to 2 cups of sugar. Beat until fluffy.

Add 2 eggs.

And 2 8 oz. cans of almond paste.

Add 2 teaspoons of almond extract.

Add 1 teaspoon of salt and 2 teaspoons of baking powder. Put the paddle attachment on your mixer and beat in 4 cups of flour.

Place scoops the size of walnuts on parchment covered cookie sheets and bake them at 350 degrees for about 18 minutes.

Cool on racks.

Make this frosting and spread on the top of each cooled cookie:

4 cups confectioners sugar
1/2 stick of butter
1 teaspoon of vanilla extract
2 tablespoons of milk

Sprinkle with colored sugar to finish.

Gingerbread Kringles

2011-12-11T08:44:00.000-08:00

This is a recipe for wonderfully tasty and chewy gingerbread cookies.

I am still working on the tree. We got the lights working again.

It was not a bulb that went out but rather an entire extension cord.

There is one Santa on the tree. I won't show you the tangle of new extensions that are hidden at the back of the tree!!!

For the cookies:

Put 3/4 cup of softened butter and 3/4 cup of Crisco in the bowl of your mixer.

Add 2 cups of dark brown sugar and beat until creamy.

Add 2 eggs and beat until smooth.

Add 1/2 cup of molasses.

Beat in 4 teaspoons of baking soda, 1/2 teaspoon of salt, 4 teaspoons of ginger and 1 teaspoon of ground cloves.

Add 2 teaspoons of cinnamon.

Replace the whisk with your paddle attachment.

Beat in 4 1/2 cups of flour one cup at a time.

Refrigerate the dough for at least 5 hours or overnight.

When you are ready to bake them, line your cookie sheets with parchment paper. Scoop out walnut sized pieces of dough.

Roll them in course sanding sugar.

Bake them at 375 degree for 8-10 minutes.

Make a confectioner sugar glaze and drizzle it across the tops as seen in the first photo.

The Tree

2011-12-10T07:27:00.000-08:00

The tree was finally done.

I have 14 foot ceilings and to place a tree to fill that space would be very difficult. It would be too heavy to lift into a tree stand. So, I came up with this trick. I screwed the tree stand to an old table. Then I place very heavy rocks in the base to hold it down.

This lifts the tree up enough to fill the space.

I like lots of twinkling lights on my tree.

And I cover it in vintage glass and mercury glass ornaments.

I hang icicles on the ends of the branches.

With the twinkling lights it almost looks like snow is falling around it.

Some of the glass ornaments are colored.

And just when I thought my tree was done to perfection, all of the lights on half of it went out. So, today I am taking them all down so I can fix the lights and start all over again.

Teddy Gets a Bone

2011-12-09T09:07:00.000-08:00

This is something I truly do not understand. I know dogs bury bones in case they run out of food. When I give Teddy treats she gobbles them. However, if I give her a dog biscuit shaped like a bone, she grunts and then takes great care to find a very secret hiding place and she buries it. Why? It is not a bone. It is only shaped like a bone. She doesn't bury her other treats.

Notice the bit of curl behind her ear. It was raining when I took this pic and the humidity makes her hair curl!

At first she always looks confused. It seems that she is thinking it over. Should I eat this or bury it?

She always ends up taking it outside.

There she goes. She starts the hunt to find the secret burial place.

Doesn't she look like Jack Nicholson as the Joker. That is the bone in her mouth.

She keeps looking at me as if to ask that I look the other way. She does not want me to see where she buries it.

She has held these in her mouth as long as a half hour before I get bored and go inside and then she buries it. I just can't figure my puppy out sometimes!

Potivica

2011-12-08T09:06:00.000-08:00

Povitica (poe-ti-vee-sza) is a very good thing. This is an Eastern European nut loaf.

I have been wanting to bake some of this for quite a while and I used it as an excuse to put off another day of diving into my cookie baking.

First make the dough. The instructions are in the next photo because I got these out of order. This is how you make the filling. Pulse walnuts in a food processor until they are ground fine. You will need 2 cups after they are ground. Combine them in a bowl with 1/4 cup of whole milk, 1/4 cup of melted butter, 1 large egg yolk, 1 tsp. vanilla, 1/2 cup of sugar and 1/2 tsp. of cinnamon.

For the dough, mix 1/2 cup of whole milk, 3 1/2 tablespoons of sugar, 3/4 tsp. salt. 1 large egg and 1 tablespoon of melted butter. Add 2 tsp. rapid rise yeast. Mix in 2 cups of flour. Knead well and place in a buttered bowl, cover with plastic wrap and place in a warm place to let it rise for 16 hours.

After 16 hours make the filling and roll out the dough. Roll it on a floured surface until you have roughly a 24 inch square. You should almost be able to see through the dough.

Spread the nut mixture over the dough up to about an inch from the edge.

Start to roll the dough and pull it towards you as you roll so it will form a tight log.

Place it in a buttered bread pan by folding it in thirds to form an "S". Cover it with plastic and place in a warm spot to rise for 2 hours.

After 2 hours brush the surface with melted butter. Preheat your oven to 350 degrees and bake it for 15 minutes. After 15 minutes. lower the oven temperature to 300 degrees and continue baking for 45 minutes. If it starts to get too dark you can cover it with foil.

Fresh from the oven.

Allow it to rest in the pan for about a half hour.

The flavor actually improves after a day.

This is my new favorite nut roll. It is so much better than ones I have made where the nut filling is much thicker.

And it makes a prettier loaf.

I will be making this with poppy seeds too. I also want to make a savory one.