New Cheese Find

When we went to the Farm Show last Friday and happened upon Leraysville Cheese. Bought some of their XXXXX Sharp Cheddar that was nice and bitty. They also had seasoned cheese curds that were good also. I was on their website and found they also have Limburger but it's from Wisconsin. There shipping is kind of salty so finding a local supplier is in the works.

Took at trip to Lancaster today to do some shopping at the Outlet Malls, the Apple Store at Park City and Addisu Ethiopian Restaurant. They do not have as full a menu as restaurants in DC, what they have is very good and, from what a good friend of mine who is Ethiopian, it is very authentic. If you want a unique dining experience, you should try them, but get ready to eat with your hands.

January 16, 2011

This was mostly a week of non-cooking.  With class on Monday and Wednesday, lodge on Tuesday and Thursday and the Farm Show on Friday, the week is shot.  Went to the Cabin Fever Expo in York on Saturday with Bob Ryder and, with Tina watching football, we just snacked in the evening.
Now it is Sunday and I promised Tina I would make lasagna. I found a recipe for Classic Italian Lasagna by Giada De Laurentiis. I made the tomato and bechamel sauce yesterday along with Home-Made Ricotta and home-made pasta dough. Got up this morning and sauteed the hamburger (I did add some sauteed onions and garlic to the meat). After church I rolled out and cooked the pasta and put it all together.
Tina gave me a bunch of crap about putting spinach in the lasagna. I will let you know how that turns out. I will have to say that the tomato sauce recipe is a good one. I used San Marzano tomatoes which really helps the sauce. This would be good for pizza or pretty much anything that calls for a tomato sauce.

January 11, 2011

I had to cook for lodge tonight.  This is their annual Pork and Sauerkraut dinner which meant I had to compete against tradition, they always cook it all together. I broke from tradition and used the following recipe for the pork.  My sauerkraut recipe is the Braised Sauerkraut recipe from James Beard.
Here is my pork recipe. Comments welcome.
Calvin



                      -= Exported from BigOven =-

                        Braised Pork Shoulder

Recipe By:
Serving Size: 8
Cuisine: German
Main Ingredient: Pork


-= Ingredients =-
2 medium Onions ; quartered
1/2 head Garlic
2 stalks Celery
3 stalks Rosemary
2 sprigs Thyme
6 pounds Boneless Pork Shoulder ; in mesh bag
Salt & pepper
2 cups Apple Juice

-= Instructions =-
You can use two smaller roasts to total 6 pounds but you will have to adjust the roasting time. 
You do not have to peel the onions or garlic. Just cut the onions in quarters and cut a head of garlic in half. 
Cut the celery into large.
Place the vegetables and herbs in the bottom of a roaster and place the pork on top. Pour the apple juice over the pork and sprinkle with salt and pepper.
Place a piece of parchment paper on top of the pork and then seal with aluminum foil.  Place in a preheated 300° oven  for 4 to 5 hours.  You can tell when the pork done when it's temp is around 170° and the thermometer goes easly into the meat. If it seem tough, leave it in longer. 
Remove pork and tent.  You can either just strain the liquid or run it through a food mill, whichever is easier.  Bring liquid to a boil and thicken with cornstarch slurry. 
Once meat has set for 30 minutes, slice and serve with gravy.
Leftovers can be used for pulled pork.
I make this for lodge and everybody raved about it.



** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

January 9, 2011

Had to make some chicken soup for my wife today, she's been under the weather.  I found Mexican Chicken-Hominy Soup in December, 2010 Cooking Light.  I substituted turkey breast for chicken since I had leftover turkey breast in the freezer.  I also added shredded cabbage and some deep-fried corn taco strips.  Not bad for minimal effort and time.

Pinto Bean Dip

I was hungry for some Mexican Bean Dip and found a couple recipes that we kind of what I wanted. I decided to combine the good points of them and come up with my own.
Here it is;

-= Exported from BigOven =-

Pinto Bean Dip

Recipe By:
Serving Size: 1 1/4
Cuisine: Mexican
Main Ingredient: Beans


-= Ingredients =-
1 can Pinto beans ; drained & rinsed
1 each Jalapeno peppers ; sliced
1/2 teaspoon Granulated onion
1/4 teaspoon Granulated garlic
1/8 teaspoon Cayenne
1/2 teaspoon Salt
1/2 teaspoon Sugar
Olive oil ; as required

-= Instructions =-
Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth.
Use olive oil to thin as needed during processing.
Cover and chill for at least an hour before serving.

Makes 1 1/4 cup.






** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

January 8, 2011

While at market Thursday picking up my pork roasts for the lodge dinner on Tuesday, I saw a nice top round steak at Hummer's Meats at the Broad Street Market. I guess I need to make a plug here for Ryan. I purchase most of my meats from there. It is top quality meat and I can get what I want. I stop in a week or two before I need a special cut and ask Ryan. I have yet to be disappointed. If you decide to try them, tell Ryan I sent you. Their website is Hummer's Meats.
Anyway, back to cooking. I used some of the round steak to make the Ultimate Beef Chili. Although Tina said it needed more meat, I found it to be quite good. I did not add the beans since Tina is not a big bean fan. I served it over rice. I actually cooked it while I was making the risotto last evening since chili is best if it sits a day.
I added about two tablespoons of raw sugar to balance out the tartness of the tomatoes. This is another keeper.