29 February 2012
23 February 2012
After cooking dozens of vegetables for Christmas guests, I found a plethora of leftover orange veggies that needed to be dealt with soon. So I decided to make a soup. It was so good, it has become a Doe Run Farm speciality.
Now this was a "leftover" so exact quantities were not a problem. As you might have figured, we are not big on "exact" measurements. Here are some visuals to give you a hand.
I find a baking sheet full of vegetables is about right. Use any combination of bright orange vegetables. I like squash, sweet potato and carrots. I am sure any one or two will work out just fine. I add one small habanero and a bit of yuzu kosho, which gives it quite a kick. The yuzu kosho and the habanero can be left out, but the joy of this soup is the kick.
garlic, habenero, yuzu kosho, onion, butter.
Bright Orange Soup
A tray full of orange vegetables (two sweet potatoes,peeled and diced, 1 pound of cut and cleaned winter squash, four or five carrots, sliced or a bag of baby carrots)
2 tablespoon olive oil
1 tablespoon Chinese five spice
1 medium onion
1 small habanero pepper, seeded
5 or 6 cloves of garlic
1 bunch cilantro
1/2 teaspoon yuzu kosho (optional)
1 tablespoon butter
2 cans coconut milk
Place the veggies on a parchment-lined baking sheet and drizzle on the olive oil. Bake at 375 until fork tender, about 40 minutes.
Put the Chinese five -spice, onion, garlic, cilantro, yuzu kosho, and habanero into a food processor and chop roughly. Add the butter to a large soup pot over medium heat. When the butter has melted add the chopped ingredients and saute for a minute or two just to heat, not to brown.
Add the roasted orange vegetables to the pot.
Add the two cans of coconut milk and simmer over medium heat for about 15 minutes to blend all the flavors.
Puree with an immersion blender or remove from heat and carefully blend in batches in a food processor. Not too full or you will have a disaster.
Garnish with a few cilantro leaves and serve.
On a subsequent batch, I made the soup in a covered Dutch oven. Placed all the orange vegetables in the pot. Quartered the onion and give the cilantro a rough chop and added it to the pot. Add the Chinese five-spice, habanero, and yuzu kosho and sprinkled it all with olive oil and add a nob of butter. Cover the Dutch oven and placed it in a 375 oven for about an hour. When the veggies are tender, remove the Dutch oven to a stove burner. Add the two cans of coconut milk and bring to a simmer. Blend the soup. I like the cook-in-one-pot the best, as you can stick it in the oven and go about your business. And there is less clean up!
22 February 2012
This MADE IN AMERICA idea, is so simple yet so cool. We are totally over-hydrated. The second our jar is empty, we fill it up just to use our cuppow.
Get yours here. Cuppow.
Seriously, buy one right now.
20 February 2012
Over at Cookbook Of The Day we wrote about the Harrods Cookery Book. Now you may not want to cook scones, but you have to admit these vintage Harrods photos are quite nice.
10 February 2012
What does it say about a society that garners great pleasure from putting loaf bread on a cat's head?
We do not have the answer but we do have these cute pictures!! Let me just say that Teddy is thrilled that there are new cats to suffer the indignities of humans. Treat seems much more interested in eating the bread than wearing it.
In fact, Trick, too, was willing to wear a slice of bread if she got to eat it after.
And, yes Virginia, there is a web site that is totally devote to cat breading.
09 February 2012
Chances are, you do not need any help with what to do with your pulled pork, but here a just a couple of ideas. I am leaving it up to you to gather your own pulled pork. It is such a personal thing, barbecue, so you are on your own.
The other day I was craving crackling bread, but alas, no one had any real cracklings. There was a bag at the grocery from a large pork product supplier, but my guess is they were old. Cracklings are just rendered pork skin. But when added to cornbread, they give it a nice, chewy, crunchy feel. But, as with any cooked product, good cracklings are the key.
With no cracklings around, I realized that I did posses some pulled pork. So why not put that in my cornbread?
So I did.
Pulled Pork Cornbread
1 tablespoon bacon fat or other oil
1 1/2 cup self rising cornmeal
1 1/2 cup buttermilk
1 cup pulled pork
Preheat your oven to 450.
Mix the cornmeal, buttermilk and eggs into a bowl and mix well. Fold in the pulled pork.
Place an iron skillet on the stovetop and heat. Add the oil to the hot pan.
When the oil is hot, add the batter.
Remove from stove and immediately place the skillet into the oven.
Cook for about 45 minutes or until the top is brown and cracked.
I told you awhile back about making Tomato Confiture from Taste. I opened a jar and I cannot tell you how yummy it was.
As you know, the Doe Run Farm specialty is our Three B Pancakes. The three "B's" being buttermilk, Bisquick and bacon. Well, our new specialty is our Three P Pancakes. Pulled Pork Pancakes. This is basically a "serving suggestion" as stated before, you are in charge of your own pulled pork and also in making you own pancakes.
Three P Pancakes.
1 cup pulled pork
1 stack of pancakes
1 pint Jack Daniel's Syrup.
Alternate pancake, pulled pork, syrup.
The easiest way to make Jack Daniels Syrup is to heat a syrup you like and add a shot of Jack Daniel's.
As a child, I would not eat "dark" syrup. My syrup of choice was plain, clear Karo. This caused a problem when I wanted to eat pancakes in a restaurant...which I seldom did as they always wanted to serve me brown syrup! I find, however, that plain Karo with a shot of Jack Daniel's is just the ticket.
Now get out there and barbecue a pork shoulder. Of go to your fave barbecue establishment and grab a pound of their pulled pork. You will be good to go.
03 February 2012
Surrealist painter Dorothea Tanning died at age 101. She is one of my favorite artists.
Her memoir, Birthday, was called "an enchanting, succulent book" by Susan Sontag. I cannot think of a better description.
She remained a powerhouse her entire life, holding up to the scrutiny of having a famous artist husband, Max Ernst. I once contacted Tanning about participating in a book on women's creativity. She was adamant that she did not want to have anything to do with "feminist" writings. (Actually, they were just creative women, not feminist women, but as you can see, she was adamant.)
I think the world was a better place with Tanning in it. She will be missed.
01 February 2012
Let me just thank everyone who encouraged me to stay on the straight and narrow path to healthy living. Wait, none of you did that. You just want more evil and delicious ways to use my juicer. Bless you hearts.
Of course my ass is as big a house now. At this rate I will be adding a portico. Still...
Here is the recipe for the Greeny Lucinda. Since that tired old Bloody Mary is garnished with celery, we thought it only fitting and proper to garnish our Greeny Lucinda with tomatoes.
4 stalks of celery
2 small green apples
a handful of spinach
10 drops of green Tabasco sauce
5 drops celery bitters
1 ounce vodka (OK 2 ounces!)
tiny tomatoes for garnish
Juice the celery, apples and spinach. Pour into a glass. Add the bitters and Tabasco. Garnish.
Did I mention I am using a nice vegetable juice to make ice cream? Please, don't encourage me... maybe just a little encouragement...