|Posted by solacefarmfiber on March 18, 2014 at 10:50 AM||comments (0)|
Mar 15, 2011
Sage and Balsamic Pork/Lamb Chops (adapted from Our Life in the Kitchen)
6-8 pork chops/lamb
salt and pepper to taste
1/4 cup olive oil
2 tsp minced garlic (4 cloves?)
2 tsp dried sage or 2 Tbsp fresh, snipped
4 Tbsp good balsamic vinegar
1/3 cup brown sugar
1 1/2 cups chicken stock or water (I used water because there were so many drippings from the meat)
1/2 stick butter (1/4 cup)
Brown the pork/lamb chops in olive oil with salt, pepper, sage and garlic on medium high heat. Turn the chops once to cook through. Remove to a plate and cover to keep warm. Add the chicken stock to the pan drippings and scrape the fond to form a nice rich liquid. Heat to simmer. Add the vinegar and brown sugar, stirring often, reduce liquid to half. Add the butter and stir until slightly thickened. Put the meat back in the pan and heat through. Serve with the sauce. (I made a pilaf on the side and it was wonderful with all the sauce!)
|Posted by solacefarmfiber on July 31, 2013 at 9:25 AM||comments (0)|
Food Safety and Preservation
August 3: Free Pressure Canner Testing 11 am to 1 pm at the N.E.W Farmers’ Market on the corner of Astor and Main in Colville. Test your pressure canner before you start the canning season. Bring your canning questions and visit with WSU Food Safety and Preservation Advisor, Bonnie Stichart.
August 30: Free Pressure Canner Testing 12 to 2 pm at the Chewelah Farmers’ Market in the Chewelah City Park. Test your pressure canner before you start the canning season. Bring your canning questions and visit with WSU Food Safety and Preservation Advisor, Bonnie Stichart.
September 11: Free Pressure Canner Testing 11 am to 1 pm at the WSU Stevens County Extension office, 986 S Main, in Colville Test your pressure canner before you start the canning season. Bring your canning questions and visit with WSU Food Safety and Preservation Advisor, Bonnie Stichart.
|Posted by solacefarmfiber on March 31, 2013 at 9:50 AM||comments (0)|
Here is our stew recipe as requested:)
Solace Farm Lamb Stew
1 lb of ground lamb
1 medium onion
One celery stalk
4 medium Potatoes (peeled and Cubed)
1 small turnip (grated)
Fresh or Frozen Peas and Carrots (cubed)
1 Package of Brown Gravy Mix
-Brown lamb with onion and celery season to taste with Salt/Pepper/Garlic. Add 1 Table spoon of Worcester Sauce.
-Add potatoes/carrots/peas/turnip and fill with water to cover vegetables…bring to a boil and simmer until potatoes are soft. Add in Brown Gravy Mix to thicken…
Season to taste with Salt/Pepper/Garlic and more Worcester Sauce as desired.
|Posted by solacefarmfiber on March 6, 2013 at 10:30 AM||comments (0)|
BUTTERFLIED LEG OF LAMB
1 leg of lamb, boned and butterflied – about 6#
¾ c oil
¼ c red wine vinegar
½ c chopped onion
2 cloves garlic bruised (or minced)
2 tsp Dijon mustard
2 tsp salt (I use NoSalt)
½ tsp oregano
½ tsp basil
1 bay leaf crushed
1/8 tsp ground pepper
Place lamb in marinade in large plastic bag. Turn to cover all sides with marinace.
Place in large bowl.
Turning occasionally, marinade for
24 to 48 hours in fridge.
Remove lamb from marinade.
Broil or barbeque (my preference), fat side up 4” from heat for 10 minutes.
Turn, baste, cook 10 more minutes.
Oven: continue roasting @425◦ 10-15 min.
This recipe came from a specialty meat market in Bellevue WA. We’ve enjoyed it for years. Hope you do also!
|Posted by solacefarmfiber on January 20, 2013 at 10:00 AM||comments (0)|
8-10 ServingsPrep: 20 min. Bake: 30 min.
a.. 2 pounds ground lamb
b.. 2 garlic cloves, minced
c.. 1 can (16 ounces) Hunt's® Tomato Sauce
d.. 1 teaspoon salt
e.. 1/4 teaspoon pepper
f.. 1 package (12 ounces) medium noodles, cooked and drained
g.. 1 package (8 ounces) cream cheese, softened
h.. 2 cups (16 ounces) sour cream
i.. 6 green onions, sliced
j.. 1-1/2 cups (6 ounces) shredded cheddar cheese
a.. In a skillet, cook lamb and garlic until lamb is browned; drain. Stir
b.. in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes.
c.. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat
d.. mixture. In a small bowl, beat cream cheese and sour cream until
e.. smooth; stir in onions. Spread over meat mixture. Bake, uncovered,
f.. at 350° for 30 minutes or until heated through. Sprinkle with
g.. cheese and paprika; let stand 5 minutes. Yield: 8-10 servings.
a.. Variation: Ground beef can be substituted for the lamb.
Nutrition Facts: 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium,
|Posted by solacefarmfiber on January 1, 2013 at 9:30 PM||comments (0)|
This simple New Years Day Breakfast Recipe is quick and delicious. My husband was so taken with this Cheesy Goodness that he bought a special non-stick pan for Christmas just for this recipe (and crepes of course).
*½ Cup Sharp Cheddar Cheese - Shredded
*¼ cup Bacon or Ham diced fine
*½ medium sized potato that is par boiled (left over mashed potatoes will do also)
A non-stick 7 inch omelet pan (must be a non stick for the recipe to work properly)
Place Pan on medium high heat and add bacon.
1. Brown Bacon than spread two thirds of the Shredded Cheese over the bottom of the pan and add thinly sliced potato followed by the last third of the cheese.
2. Let mixture brown until crispy and you can shake the pan and it slides like an omelet would , at this point place a large dinner plate over the frying pan and invert the pan and plate leaving your cheese crisp on the plate uncooked side down.
3. Slide Crisp back into the pan with uncooked side down and cook until the crisp is browned and slides when the pan is shaken (approximately 2 to 3 min).
4. When browned on both sides slide the Crisp onto a cutting board and let cool a couple of minutes then cut into wedges with a large knife and serve with sour cream.
|Posted by solacefarmfiber on December 11, 2012 at 10:50 AM||comments (0)|
Made THE MOST AMAZING PEANUT BUTTER FUDGE last night...this by far the best recipe ever:
4 cups Sugar
1 cup Brown Sugar
1 cube Butter
1 ½ cups Heavy Whipping Cream
7 oz Marshmallow Crème
16 oz Peanut Butter
*Combine sugars, butter and cream in a heavy saucepan and cook over medium heat. Bring to a Boil, stirring constantly for 7 minutes.
*Remove from heat. Stir in Marshmallow and peanut butter. Spoon into a 9 X 13 greased pan. When fudge is school cool cut into squares. Yields 3 pounds of yumminess;)
|Posted by solacefarmfiber on September 14, 2012 at 11:20 AM||comments (0)|
Source: Raichlen's Indoor Grilling by Steven Raichlen (Workman Publishing, 2004)
Yield: Serves 4
4 lamb steaks (each about 1/2-inch thick and 6 to 8 ounces)
2 tablespoons olive oil
1 tablespoon dried oregano (preferably Greek)
1 tablespoon minced garlic
Coarse salt (kosher or sea) and freshly ground black pepper
1/4 cup diced sweet onion
1/4 cup chopped fresh flat-leaf parsley
Feta Cheese Sauce (recipe follows)
1. Place the lamb steaks in a baking dish and brush both sides with the olive oil. Sprinkle the oregano and garlic over both sides of the steaks, then season them with salt and pepper. Let the lamb marinate for 30 minutes.
2. Preheat the grill to high.
3. When ready to cook, place the lamb steaks directly on the grill grate and cook until nicely brown and to the desired degree of doneness, 3 to 4 minutes per side for medium rare; 5 to 6 minutes per side for medium. To test for doneness, use the poke method: When cooked to medium-rare, the meat should be gently yielding.
3. Meanwhile, place the onion and parsley in a bowl and stir to mix. Set aside until ready to serve.
4. Transfer the lamb steaks to a platter or plates and let rest for 2 minutes. Sprinkle the onion and parsley mixture over the lamb and serve the Feta Cheese Sauce on the side.
Feta Cheese Sauce
Yield: Makes about 1 cup
3 ounces feta cheese, drained and crumbled (about 6 tablespoons)
1/4 cup milk or water
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons sweet paprika
1/2 teaspoon hot red pepper flakes
About 3 tablespoons heavy (whipping) cream
1 teaspoon fresh lemon juice, or more to taste
Coarse salt (kosher or sea; optional) and freshly ground black pepper
Place the feta, milk, olive oil, mayonnaise, paprika, and hot pepper flakes in a blender and puree until smooth. Add the cream and lemon juice and puree just to mix; overblending the cream may cause it to curdle. The sauce should be thick but pourable.
If it's too thick, add up to 1 tablespoon more cream. Taste for seasoning, adding more lemon juice as necessary, and salt and pepper, if desired, to taste.
|Posted by solacefarmfiber on September 10, 2012 at 3:30 PM||comments (0)|
All ingredients A-Z
4 hind lamb shanks
2 large white onions, roughly chopped
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 bottle dry wed wine, like a Cabernet
1/2 cup soy sauce
1 cup brown sugar
4 oranges, washed & quartered
Juice of 1 lemon
2 cups orzo, blanched
2 tablespoons sliced scallions
1/2 cup Clementine Marmalade
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Season lamb with kosher salt and freshly ground black pepper. In a large casserole lightly coated with oil over high heat, brown lamb until nicely caramelized, about 6-8 minutes. Remove lamb to a plate. In that same casserole, add onions, carrots and celery and season; sauté until softened, about 3 minutes. Deglaze with red wine and reduce by 50%. Add orange quarters, soy sauce and brown sugar. Stir to combine and taste liquid; season if necessary. Add lamb shanks, bring liquid to a boil, cover and reduce heat to low. Simmer for about 3-4 hours or until meat is falling off bone. In a large saute pan over medium-high heat, combine 1/2 cup braising liquid, lemon juice, orzo and scallions. Toss to combine and heat through. Mound orzo on platter and top with lamb shanks, spoon braising liquid over and top with Clementine Marmalade.
|Posted by solacefarmfiber on July 18, 2011 at 2:09 PM||comments (0)|
The Rules of Melting Cheese
Guidelines for success prevent a stringy mess
by Robert Wolke
Rule No. 3
Photo: Amy Albert
Be gentle with the heat.
Choosing the right cheese is important, but that's not the only secret to success. You must also treat the cheese kindly during cooking. Even if you're using the perfect cheese for a dish, too high a temperature or too much heating time can make its proteins tighten up, squeezing out both water and fat. Result: rubbery globs of protein awash in a pool of grease. When this happens to pizza (and it often does because pizza is baked in such a hot oven), it's not the worst thing in the world, but when it happens to a cheese fondue, you've got a flop on your hands. And, unfortunately, these changes aren't reversible. But there are a few steps you can take to keep your cheese from meeting this sad fate:
Shred it. By shredding cheese, you increase the surface area that's in contact with the heat source, which reduces the amount of time the cheese will take to melt.
Give it a head start. Bringing cheese to room temperature before you hit it with heat also lessens the amount of time the cheese needs to be exposed to heat before it melts.
Use low heat. Although not all recipes call for it, cheese prefers low heat. At higher temperatures, the proteins in the cheese are more likely to seize up and squeeze out fat and moisture. So if you need to finish off a cheese topping under the broiler, keep a watchful eye on it and take care to expose it to the heat only long enough for the cheese to melt.
The melting categories of cheese
The names of the cheeses in this table are generic, because cheeses go by many names and may have many variations. One farmer's artisanal Swiss may not be the same as the Swiss made by another farmer on the Alp down the road.
Stretchy and stringy melters -
These are the cheeses we love on pizza, in panini, and stuffed into croquettes. They stay pretty much where we put them, without running all over the place, and they can form extremely long strings when pulled.
a.. Mozzarella(aged and fresh)
b.. Queso Oaxaca
e.. String cheese
f.. Fresh cheddar cheese curds
Smooth and flowing melters -
This category claims the largest number of cheeses. Some are viscous when melted, while others have little body. These cheeses are great for making toasted sandwiches; topping soups or vegetable tarts; stuffing into vegetables; adding richness to baked pasta dishes; and folding into biscuit, scone, and bread dough. They also blend smoothly into other dishes, such as polenta, mashed potatoes, risotto, and soufflés.
Blue cheeses(they melt around the mold)
Soft-ripened cheeses like Brie and Camembert (the rind will not melt)
These cheeses can actually be grilled, fried, or baked; though they may soften when heated, they won't lose their shape and flow. There are a few possible reasons that some cheeses don't melt: The cheese might be extremely high in salt. Or it might be low or high in acid, or it might contain high levels of whey proteins (during the cheese-making process, whey is removed from most cheese).
Fresh Mexican cheeses such as queso blanco, queso fresco, ranchero, cotija
Fresh goat cheese
*What about Parmigiano? - Very hard, aged cheeses like Parmigiano don't fit cleanly into these categories. If you finely grate them and add them to a sauce or a dish with moisture, they will melt smoothly, but due to their own lack of moisture, they won't melt very well alone.