Month: October 2014

Grandma Makes her Sausage & Peppers!

Home!

What is Home?
What does it mean to us?
A place of peace- rest- affection?
Of gaiety- and laughter?
The place we love- reverence- yearn for?
Enjoy?
For which we are ready to work, and plan and strive?
Or does it mean confusion, inharmony?
Hour after hour of petty quarrels, differences?
Frowns and fault-finding?
Injustice and misunderstanding?

Home is first of all within ourselves.
The most stately of mansions, the richest draperies,
rarest rugs, furnishings will not make a home-
Unless there is Peace- Stillness- Unselfishness- within
Every Heart.
Home is not bounded by the four walls of a house.
It is the heart of Life.
To it Life comes.
In it Life is nurtured, ideals born, knowledge gained.
Upon it the strength of the nation is built.
It is the cradle of World Progress-

-An excerpt from Ida Bailey Allen’s
New Modern Cook Book
published in 1924-

Not until we start to have our own families can we really appreciate how special our extended families truly are. How wonderful our family traditions are, and how important it is for us to enjoy them and preserve them for the next generation.

The video of Grandma making her Sausage and Peppers speaks for itself, so I will leave you to watch it…but I will print the full recipe in my next post.
Enjoy!

Below is the video of Grandma making her Sausage & Peppers. Be sure to watch all three parts:)

 

 

 

Gotta love cooking with Grandma!

 

 

Here’s what you can do with all of those apples you’ve picked….make an Apple-Berry Crisp!

I don’t know about you, but when the family goes on our annual fall outing, we tend to “over do it” on fresh fruits and veggies! All of those bins of apples and pumpkins look so festive and delicious, that we always end buying as though we will never again, get the chance. Of course, my job is to figure out what do to with the bounty!

This Apple-Berry Crisp is quick to put together and can even be prepared ahead. Served warm over ice cream or topped with fresh whipped cream…it will be a family favorite. I used frozen raspberries that we had picked throughout the summer and early fall. The frozen fruit works really well with the crisp apples.

Click through the gallery for step by step photos; scroll down for the full recipe.

If the idea of making fresh whipped cream is overwhelming to you…fear no more.
It literally takes five minutes and will come with rave reviews!
Follow the steps below by clicking on each photo.

To make your Apple-Berry Crisp you will need:
Six apples; peeled,cored and cubed- ( I used 2 each of Braebum, Granny Smith & Honey Crisp )
One and a half cups of fresh or frozen strawberries; halved or whole
One cup of fresh or frozen blackberries
Two cups of fresh or frozen raspberries
Freshly squeezed juice of a halved lemon
One cup of brown sugar
One tablespoon of flour

For the crispy topping:
One cup of flour
One cup of granola ( My favorite brand is Granola from Another Mother….or Udi’s Granola)
Quarter teaspoon salt
One and half tablespoons of cinnamon
Twelve tablespoons of cubed up butter; softened

Lets get started!
Preheat your oven to 375 degrees fahrenheit. Coat the bottom and sides of a corning ware 2 quart baking dish. Mine is 8x8x2.

In a large bowl mix the apples, berries, brown sugar and one tablespoon of flour. Squeeze the juice of one half a lemon over the mixture and gently toss to coat. Using a wooden spoon, transfer the fruit mixture to your baking dish.

Using a mixer or a wooden spoon, combine one cup of flour, one cup of granola, salt, cinnamon and butter. Mix until just combined and crumbly.

Gently spread the topping mixture over the fruit and bake for 45-50 minutes. Mine was perfect and bubbly at 50 minutes, but every oven is different! Let stand about 20-30 minutes before serving. You can also refrigerate and re-heat individual portions.
Happy Baking:)

A quick tip for my gluten free friends….
The butcher carries Domata Gluten Free Flour. It is a cup for cup exchange to regular flour and you just can’t tell the difference…it’s that good!
Granola From Another Mother, which is also available at the butcher is Wheat Free…but does not say gluten free….So I would stick with the Udi’s Gluten Free Granola.

Twice Baked Potatoes with Lavender Farmstead Cheese

On the off chance that you haven’t tried Harpersfield Farmstead cheese yet…I’m going to tempt you again….

The Catskill Mountains have been calling us lately. We just can’t seem to stay away from the fresh air, the open space and the lovely people. In case you missed my post on our “field trip” to the Brovetto family dairy, you can read it here.https://randsmeatmarket.com/2014/08/24/fresh-from-the-catskills-2/

I found these Harpersfield Farmstead cheeses at Barbers Farmstand near Cobleskill, NY. The Lavender Tilsen was the first flavor I brought home and it has remained a favorite. It may sound like a strange combination, but once you taste it ….you will be hooked!

These Lavender Twice Baked Potatoes are so mouth watering that the family will fight over the last one!
Serve them alongside a roast chicken….gourmet all the way!
‎(try this recipe for slow cooked chicken…it will melt in your mouth)

https://randsmeatmarket.com/2014/10/10/lazy-day-slow-cook-your-whole-chicken/

 

To make these loaded baked potatoes you will need:
Six Idaho Baking Potatoes
One Wedge of Lavender Farmstead Cheese ( about 6 oz.) shredded
Six tablespoons of butter, diced
One cup of half and half
Olive oil to coat potato skins
Half teaspoon of Salt and quarter teaspoon of pepper
Paprika

1.Pre-Heat your oven to 450 degrees fahrenheit.
2.Line a baking sheet or jelly roll pan with foil.
3.Scrub your potatoes, using a fork poke holes on all sides of each potato. Rub skins with olive oil and wrap each potato in foil. Place on baking tray in oven. Bake potatoes until they are fork tender, about sixty to seventy-five minutes.
4.While your potatoes are baking, dice the butter and shred the cheese.
5.When the potatoes are done, remove the tray from the oven and let them stand for ten minutes. Carefully unwrap each potato leaving foil around the base. (They will be piping hot!) By rolling the foil down around the potato,it will keep its shape once you scoop out the insides.
6. Slice the top third portion off of each potato;discard. Now you will scoop the insides of each potato into the bowl of an electric mixer fitted with the whisk attachment. Add the diced butter, shredded cheese, half & half, salt and pepper. Mix on low setting until the mashed potatoes look fluffy. (Do not over mix or the potatoes will become like glue!)
7. Using a baking scoop, mound the mashed potatoes back into the skins, sprinkle with paprika.
8.Lower oven temperature to 400 degrees fahrenheit and bake the stuffed potatoes, uncovered, for about twenty minutes.

The Butcher carries several different flavors of this Harpersfield cheese. If Lavender doesn’t suit you….try Lapsoung Black Tea, Raspberry Herbal Tea or  Basil and Tomato….just to name a few! I’m planning to use the Basil Tomato in a home-made Mac N Cheese… I’ll let you know how it turns out!

Lazy Day?….Slow Cook your Whole Chicken!

When people hear that I am married to the butcher they often comment that we must eat well. They are right. But, there are days when it’s hard to convince the butcher to bring home dinner! Yep, it’s true. There are also days where I prefer to start dinner early in the day to prevent that mad rush after school. And then, there are some days I feel slightly lazy, and look for something simple to prepare. So on these days I need to dig into my freezer and come up with something fancy.

Recently, I read that you can put an entire frozen chicken in the slow cooker. I was doubtful, so of course I needed to try it!

I had previously frozen a D’Artagnan Crystal Valley All Natural Chicken, so I dug it out. These Crystal Valley Roasters are already pre-rinsed, giblets removed, and completely trussed. Perfect for popping into the slow cooker directly from my freezer!

I am happy to report; it was simple…and delicious to slow cook an entire chicken! Click through the following images to see how easy it was to prepare a delicious dinner on a lazy day.

The complete recipe is posted below the gallery

Ingredients:

One D’Artagnan Crystal Valley Whole Chicken
1/2 cup of warm water (only when slow cooking a frozen chicken)
1 cup of chicken stock ( I prefer to use Kitchen Basics brand)
6 carrots chopped into rustic size pieces
10 whole cloves of garlic
One lemon cut into 4 wedges
Fresh rosemary, sage and thyme
Freshly ground salt and pepper

1. Start by removing the whole chicken from the package. If you are using a D’artagnan Crystal Valley Chicken, you can place it directly into the slow cooker, since it has already been prepared for you. This is what makes it so simple to slow cook the chicken directly from your freezer. It has already been rinsed, trussed and giblets removed. Fantastic!

2. When using a frozen chicken, you will need to add a half cup of warm water to the bottom of the slow cooker.

3. Set the slow cooker to low setting for seven hours. Close the lid and leave alone to cook. At the three and a half hour mark, add one cup of chicken stock around the chicken. Add the chopped carrots, whole garlic cloves and lemon wedges. Drizzle some olive oil over the chicken, season with fresh salt and pepper. Place your fresh herbs on top and turn heat setting to high. Your chicken will continue to slow cook for another three and a half hours.

4. At the end of seven hours, the chicken should have reached an internal temperature of 160 degrees. At this point scoop the garlic cloves out of the drippings and rub them over the skin of the chicken. Gently remove the roaster from your slow cooker to a cutting board. Do this carefully as it will be very tender. Carve the legs first, then wings, and lastly the breast.

5. For a quick gravy, you can ladle some of the “drippings” into a small sauce pan and bring to a boil. Whisk in one and a half tablespoons of cornstarch that has been dissolved in one cup of cold water. This will thicken the gravy. Heat through and serve alongside your chicken and veggies.

Some tips:

I used a Crock Pot Brand Slow Cooker with a 6 quart capacity.

You can slow cook a fresh whole roasting chicken by omitting the warm water, and placing all ingredients in the slow cooker at the same time. Set the Slow cooker on low and cook for six hours or to an internal temperature of 160 degrees. ( Place your meat thermometer between the thigh and the breast to get an accurate reading.)

If you will be away from the kitchen, you can slow cook your frozen chicken on high for six hours, adding all ingredients at the beginning. (I use the two-step method because the veggies stay firm, but it is delicious either way.)

 

These twice baked potatoes would make a really great accompaniment to your chicken. https://randsmeatmarket.com/2014/10/10/twice-baked-potatoes-with-lavender-farmstead-cheese/

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