Bread and Butter Pickles

Pickles!!! I have a mandoline and cucumbers for cutting.

Cucumbers and Mandoline

BREAD AND BUTTER PICKLES 


Serving size is 6 quarts.

6 pounds                                 Cucumbers
3                                             Onions, cut in half, then sliced
3 tablespoons                         Kosher salt
6 tablespoons                          Mustard seeds
1-1/2 teaspoons                       Celery seeds
3 tablespoons                          Coriander powder
1-1/2 teaspoons                       Turmeric powder
5 cups                                      White vinegar
1 cup                                       Sugar

1-1/2 cups                           Kosher salt

1. Using a 1/16 slide on the mandoline, slice the cucumbers and place them into a colander.
2. Then place the colander into an empty bowl that will allow for drainage.
3. Mix the cucumber slices with 3 tablespoons salt. Then place them in the fridge to drain overnight. The next day, drain and get rid of the excess salt.
4. The next day, you want to toast your mustard seeds, celery seeds, coriander powder and turmeric powder. Set aside.
5. Using the mandoline, slice the onion and set aside. 
6.  Mix together the cucumbers, the seed and powder mixture, the sliced onion, the white vinegar, and sugar.
7. Heat the above mixture in a stockpot on the stove for 15 minutes.
8.  In a large enamel pot, place the wire rack into the pot and boil water.
9. Next, pour the mixture into the canning jars and put the lids on. Make sure the wire rack's handles are hooked on the lip of the pot.
10. Place the canning jars into the enamel pot on the wire rack.
11. Remove the hooks, so that the jars are now submerged. Let boil for 15 minutes.
12. Lift the wire rack up and place the hooks on the lip of the pot. One by one, use tongs to place the jars on the counter.

Pot, stainer, tong, funner, lid & jar

I USE  ONLY MY LEFT HAND!!!

Osso Buco with Saffron Risotto

OSSO BUCO WITH SAFFRON RISOTTO

Osso buco is traditionally served with risotto alls Milanese (saffron risotto).


OSSO BUCO

 Serves 2

Osso Buco

1 tablespoons            Flour
                                 Salt and fresh pepper
4 tablespoons            Olive oil
2                               Veal shank, 1 1/2 inches thick each, butcher's twine
1 medium                  Onion, chopped medium
1 medium                  Celery, chopped medium
1 medium                  Carrot, chopped medium
3                               Garlic clove, minced
1 cups                       Beef broth
2 cups                       Dry red wine
1 (14.5-ounce) can   Small tomatoes, San Marzano
1                               Bay leaf
                                 Salt and ground pepper

1. Turn oven to 325 degrees.
2.  Dry veal shanks with paper towels, then season with flour, salt and pepper.
3.  Heat oven, add olive oil and cook until brown and turn over second time.  Cook each 5 minutes per side. Transfer shanks to dish and set aside.
4. Add olive oil. Set oven over medium heat. Add onions, carrots and celery and soft and lightly browned. Add garlic and cook for 1 minute.
5. Increase heat to high and stir in broth, tomatoes,  2 cups wine, juices from veal shanks, and bay leaves. 
6. Cover pot, bring to simmer with lid slightly ajar. Cook shanks about 1-1/2 to 2 hours.

BEEF BROTH

The one the bones from Jeff Shanks,  ever the is good!


2                                         Beef  soup bones, frozen
1  medium                           Leek, wash, cut in half length wise , 2" pieces
1  large                               Onion, skin on, cut in half, long thin slices, 6 slices in a half
2   medium                         Carrot, skin on, cut length wise, cut in 2 inches
2  medium                          Celery, cut 2 inches
1-1/2 cups plus 1-1/2 gal.   Water
20-30                                Peppercorn, whole
 5 sprigs                             Thyme
 10 sprigs                           Parsley

1. Turn oven to 400 degrees, set 30 min.
2. Big pot, Pam - original, 100% canola oil, spay button. Add beef soup bones, leave uncovered for 45 minutes.
3. Add leek, onion, carrot, celery and 1-1/2 cup water, 45 minutes.
4. Add 1-1/2 gal. water, peppercorn, thyme and parsley in, 45 minutes.
5. Cover and turn down to 250 degrees.  Cook for 4 hour to 8 hour.
6. Allow the cool.  Scrape off the vegetables and bones into a strainer. 

SAFFRON RISOTTO

The rice and arborio used in risotto dishes.

Serves 2.


3-1/2 cups               Chicken broth
2 tablespoons          Butter
1 medium                Onion, chopped finely
                                Salt and fresh pepper
1 cup                       Arborio rice
1/4 teaspoon           Saffron thread
1/2 cup                    Dry white wine
1/2 cup                    Parmesan cheese, finely grated

1. Bring broth to simmer in medium saucepan.
2. Melt butter over medium heat, add onion, stirring, until onion is very soft. Add saffron to the pot.
3. Add the rice.  Cook, stirring frequently, about 4-5 minutes. Add wine, stirring frequently, about 2-3 minutes. Add 2 ladles of chicken broth, simmer until liquid is absorbed. Keep doing this. It will take 20-25 minutes.
4. Stir in Parmesan cheese and serve.

 

 I USE  ONLY MY LEFT HAND!!! 

Salsa

Canning! Can It! by Jackie Callahan Parente from the kitchen of Hobby Farm Home. Equipped with information about the food procurement and preservation.


Salsa

Make 16 serving.

6 pounds (8 quarts)                   Tomatoes Roma
, seeded, cored and chopped
5 cups*                                      Peppers, various, seeded and chopped
2 cups                                        Onions, peeled and chopped
1 lb. 8 oz.                                   San Marzano tomatoes, crushed
3 cloves                                      Garlic, minced
1-1/2 cups                                  Cider vinegar
1 tablespoon                               Canning salt

* See photo.

Various Pepper

1. For water-bath caners and cold water to a level that will cover the jars, and start to heat.
2. Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath.  Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
3. Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes. 
4. Remove from heat and ladle hot salsa into jars.
5. Process the finished pints for 15 minutes. Take out.

Roma Tomato

Salsa

Roasted Trout

Caught in a trout pond in Denver at my sister Mary's cottage.


ROASTED TROUT

Raw Trout

Serving 6-8.


4                       1-1/2 lbs. Fresh trout, gutted
2     Bunches     Fresh thyme
2     Bunches     Fresh basil
5-7                    Scallions, cut in 1/8 inches
3 tablespoons    Olive oil
                          Salt and freshly ground black pepper
1 bunch.            Parsley
2                        Lemons, halted, 1/8 inches thick

1. Preheat your oven to 475 degrees F. 
2. Rub trout with olive oil, inside and out. Rub thyme, basil, scallions, salt and black pepper on the inside.
3. Cut off lemon slices. Place lemon and parley on outside skin of trout.  
4. Place trout in oven 10-15 minutes.



Finish Trout

Bones

WINE:

Saint Roch Les Vig Nes
Cotes de Provence
Vendange 2009

Wine Region: Provence, France
App: Cofes de Provenes

Very Good!!

I USE ONLY MY LEFT HAND !!!

Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce and Sausage

BROCCOLI RABE,  ORECCHIETTE WITH WHITE BEAN-ANCHOVY SAUCE AND SAUSAGE

Broccoli Babe, Orecchiette with White Bean-Anchovy
Sauce and Sausage

Makes 4 servings.

1                               Sicilian Sausage, 1/2-inch, 24-dia.
1/4  cup                     Olive oil
4                               Anchovy fillets, minced
5 medium                 Cloves garlic, minced
                                 Red pepper flakes
1 (15.5-ounce) can   Cannellini beans, drained and rinsed
1 cup                        Chicken stock
                                 Salt and ground black pepper
1 pound                    Orecchiette pasta
2 pounds                   Broccoli rabe, sliced
                                 Grated Pecorino Romano cheese

1. Heat olive oil 5 minutes on medium-high heat. When hot add sausage. Cook sausage until brown . Remove sausage from pan.
2.  Heat olive oil, anchovy, garlic and red pepper flakes, for 2 minutes.
3. Add beans and stock; simmer to thicken, 4-5 minutes. Remove from heat, add salt and pepper to taste, and cover.
4.  Add 2 tablespoons salt and pasta to 5 quarts boiling water; cook until pasta is tender, about 5 to 6 minutes. Add greens until cooked fully, 3 to 5 minutes longer. Then drain and put in the same skillet.
5.  Slice sausage into 3-inch pieces then add sausage, anchovy, garlic, red pepper, beans and pasta.
6. Add cheese and serve.

I USE ONLY MY LEFT HAND !!!


                           

Tortilla - Potato Omelet

The tortilla is a way of life in Spain. I saw in Spain them everywhere, gas stations, grocery stores and shops.

TORTILLA

Serves 4 or 6.


2 cup                     Olive oil
3                            Red potato, cut in half then 1/8-inch
1                            Sweet potato, peeled and cut in half then 1/8-inch slices
1 large                   Onion, thinly sliced
12                          Eggs,  Duck or chicken
                              Parsley
                              Salt and pepper

1. In 12-inch pan add both types of potatoes at medium heat. Add olive oil, make sure to cover the potatoes. After 5 minutes on medium then cook for 15 minutes on low heat.
2. Then after add onions for 15 minutes. Then after 15 minutes, or more, potatoes and onions should be done. Then remove the heat. Use a strainer (wire mesh) to pour olive oil into a bowl.
3. In a bowl whip eggs.  Then add onions and potatoes to the same bowl.  Now put the onion, potato and eggs back in the pan. Add salt and pepper. Turn on LOW. Leave on one hour.
4. The parsley can be added once it's cooled.

Tortilla

I USE ONLY MY LEFT HAND!!!

Strawberry Ice Cream on Sugar Waffle Cone

Strawberry ice cream may be delicious.

Strawberry

STRAWBERRY ICE CREAM

Make 1-1/2 quarts.

2 quarts                  Fresh strawberries, washed, hulled and sliced
1-1/4 cups              Sugar
1 cup                     Whole milk
1 cup                     Heavy cream
                              Pinch of salt
6                            Large egg YOLKS
2 tablespoons        Fresh lemon juice
3 tablespoons        Vodka, good quality
1 teaspoon             Vanilla extract

1. Toss the strawberries and 1/2 cup of the sugar together. Mash the berries with a potato masher until sightly broken down. Let stand, 1 hour.  Refrigerate over night.
2. Heat the milk, cream, 1/2 cup of the sugar and the pinch of salt oven medium heat, stirring occasionally, until steam appears and the mixture is warm, about 5 minutes.Whisk the yolks and 1/4 cup sugar in hand blender. Whisk the warm milk mixture into the beaten yolks, 1/2 cup at a time, about 1 minute. Do NOT boil the mixture! Cool the custard in refrigerator over night.
3. Add the strawberries, lemon juice, vodka, vanilla extract to the custard. Pour the strawberry custard into the ice cream machine and follow the manufacturer's instructions.

SUGAR WAFFLE CONE

Waffle Cone

About 6-8 cones.

1                          Whole egg

1                          Egg white

1/4 teaspoon        Salt

1/2 cup                Granulated sugar

2/3 cup                All-purpose flour

2 tablespoons      Butter, melted

1. Preheat the waffle cone. Start with color control setting of 2-1/2 to 3.
2. Beat the egg, egg white, salt and sugar in hand blender. Add the flour and stir slowly until all flour is moistened. Add the melted butter and stir until well blended.
3. Spoon 3 tablespoons of batter in the center of the iron. Close the lid, latch, bake for 2 minute and then check for proper color.
4. See Rolling the Cone for Instructions & Recipes for Model 838.
5. Quickly remove the waffle from the cone form onto a clean cloth towel . Set the warm cone aside in tall iced tea glass until it cools or until you are ready to serve.

Strawberry Ice Cream on Sugar Waffle Cone

I USE ONLY MY LEFT HAND !!!