Roasted Heirloom Tomato Basil Bread

Just another fantastic use of heirloom tomatoes! I will be canning extra heirloom so that I can make this in the deep winter to serve with maybe a chickpea potato soup or a hearty bean soup!

8 roasted Heirloom tomatoes, from Gaia's Breath, Old Path or The Farm B/B
1 garlic clove, finely chopped
s/p
2-3 tbsp olive oil

1 c whole wheat flour
4-5 c unbleached AP flour
1 c cooked quinoa*
1 tbsp Wild Mountain Apiaries Buckwheat Honey
1 tsp kosher salt
1 c warm water
2/3 c The Farm B/B basil, finely chopped
1 packet active yeast (2 1/4 tsp)


Preheat oven to 300 degrees F. Cut tomatoes into wedges, removing core. Spread out onto a large baking sheet. Sprinkle garlic over. Drizzle with oil and season with salt and pepper.Toss all together and spread out. Roast for 1 hour. Remove and allow to cool.

*Rinse 1/4 c quinoa under cold water. Place in a small pot with 1 c water. Bring to a boil, then reduce to a simmer lid. Cook for 10-15 minutes or until all liquid is absorbed.

In a large mixing bowl place yeast, water and honey. Stir to dissolve and allow to stand for 5 minutes. Add in wheat flour and salt. Using the paddle attachment, beat on medium speed for 2 minutes. Crush tomatoes with your hands, add this to dough (all the liquid as well) along with the quinoa. Beat to combine. Switch to dough hook, add 1 c of flour, then continue kneading for 8-10 minutes, adding flour 1/2 c at a time as needed.
Place 2 tbsp of oil in a large bowl. Place dough in bowl and rotate to cover surface with oil. Cover with a towel and let rest for 1 1/2 hours.
Grease 2 large bread pans with lard; set aside. When dough has risen, punch down. Divide dough in half. Form into a log that will fit the length of pan. Cover pans with towel and let rise for 45-60 minutes. Dough should just rise above rim of pan.

Preheat oven to 375 degrees F. Using a sharp knife make three slashes diagonally across the top of bread. Bake for 30-40 minutes, or until bottom sounds hollow when tapped. Remove from pan and allow to cool on a rack.

Tuscano Kale Veal Rolls

Tuscano kale truly does have a unigue flavor compared to other kales. I dare say it could easily become my favorite kale. It has a slightly sweeter taste then other kales. I kept the filling to bare minium, as I didn't want to hide the delicate flavor of the kale.

1 bunch of Old Path Tuscano Kale
1/2 c hard goat cheese, grated (I had some dutch girl but JFF Caldwell would be nice as well)
1 clove garlic, minced
1/4 tsp ground nutmeg
1 tsp kosher salt
1/2 tsp ground black pepper
1 egg (Sweetgrass, JFF, Mountain View, The Farm B/B or Wintergrass)
1 lb ground veal (choose your favorite Sweetgrass or Gaia's Breath)
1 cup tomato juice (fresh made if possible)


Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Cut out hard stem of kale about half way up the leave. Blanch leaves in simmering water for about 3 minutes. Drain and rinse with cold water. Separate out leaves, gently to prevent tearing; set aside.

Place veal in a large mixing bowl, mix in cheese, egg, salt, pepper, garlic and nutmeg.

Taking one leaf, lay it out flat. Place about a tablespoon of veal mix, (shaping it into a log shape) place near the top of leaf. Roll up. Repeat with remaining leaves and veal. (you may need to place two smaller leaves together, just over lapping)

Pour 1/2 c of juice in a 11"x7" pan. Place all roll in pan to fit. Pour remaining juice over rolls. Cover with foil. (I place the pan on a baking sheet, in case some if the juice bubbles over).

Bake at 375 degrees F for 45-50 minutes. Allow to stand for 5 minutes before serving.

Zucchini Tart

I won't say this is a "mock" apple pie, because it is not. Zucchini has a sweetness all its own, that is why it is good for a quick bread! But there are "mock" apple pies out there, but all call for cooking down the zucchini making it, at least for me, just too mushy. I like the crumble on top, but you could easily use another dough, like a traditional pie. I like my piece with a shaving of sharp cheddar, then run under the broiler, to just melt/heat it.

2 The Farm B/B zucchini
2 tbsp pastry flour
1 tsp ground cinnamon
1 tbsp grated fresh ginger
1 tsp dry orange zest
pinch kosher salt
1/4 c Mill Hollow Maple syrup, grade B

1 Gaia's Breath pie dough

Topping:

3/4 c brown sugar
3/4 c old fashion oats
3 tbsp pastry flour
1/4 tsp ground cinnamon
4 tbsp Kiemhild Butter

Preheat oven to 350 degrees F. Drape pie dough into a 9" pie plate, crimp edge; set aside

Cut off both ends of zucchini, slice in half lengthwise. Place cut side down, and cut into 1/2" slices.
In a large mixing bowl toss zucchini with pastry flour, cinnamon, zest, salt and ginger. Pour syrup over and toss to coat all. Pour this into pie dish.

Make the topping: place brown sugar, oats, flour and cinnamon in a bowl. Using a pastry cutter blend in butter, until pea size. Sprinkle evenly over zucchini.

Bake in a 350 degree F oven for 40 minutes. Remove to a cooling rack and allow to cool completely before cutting.

Orange-cocoa Yogurt Puffs

These are great as a snack with a cappuccino or tea in the afternoon but are also a great addition to brunch. I sometimes roll them out in a round and cut wedges, then roll to make a crescent shape and serve it along side a coffee mousse. The cocoa works well with the lemon or blueberry. Enjoy!!

12 oz of Maple Hill Creamery Orange Yogurt, room temperature
4 oz Kriemhild Butter, room temperature
1/2 c Gaia's Breath lard (or your own if you render)
1 tsp dry orange zest
1 whole egg, room temperature
2 egg yolks, room temperature
1 tsp vanilla
2 c pastry flour
4 c unbleached AP flour
2 1/4 tsp active dry yeast (1 packet)
1 tsp salt

1/4 c raw sugar
1/2 c raw sugar
1/2 tsp ground cinnamon
1/4 c cocoa powder

**It is easier to separate eggs while cold. Line 2 baking sheets with parchment paper.

In a medium saucepan, place yogurt, butter, lard, egg and yolks. Heat over low heat to about 115 degrees F, remove from heat and add vanilla (like tepid bath water)

Meanwhile in a large mixing bowl, using a paddle attachment place pastry flour, yeast and salt. Stir just to combine. When yogurt comes to temperature, with mixer running on low, slowly drizzle into flour. Once all liquid has been added, beat on medium speed for about 2 minutes. Turn off mixer, and scrap sides of bowl and beater. Replace the paddle with a dough hook.

On low speed add in remaining flour, as needed to form a smooth dough, about 6-8 minutes. (may not take all the flour only add a 1/2 c at a time).

Place in a bowl, cover with a towel and let rise for 1 1/2 hours.

Mix together cinnamon, cocoa and 1/2 c raw sugar; set aside.

Sprinkle work surface with 1/4 c of raw sugar, turn dough out onto sugar. Gently knead the dough, incoporating the raw sugar, for about 5 minutes. Form into a ball, cover with towel and let stand for 5 minutes.

Roll dough out to a rectangle shape, about 18"x12". Sprinkle with 1/3 of of cocoa sugar, pat lightly. Fold top third down, then fold lower third up over. (fold like a business letter). Pinch end and side seams closed. Rotate 1/4 turn. Roll out again, 18"x12" rectangle, sprinkle with 1/3 cocoa sugar. Repeat this process 1 more time.

Roll dough out again to a 18"x12" rectangle. (or round if you want crescent shape). Using a sharp knife or a pizza cutter, cut in half lengthwise. Then cut across every 1". Place these on prepared sheet pans, about 1" apart. Cover with a towel and let rise for 20 minutes.

Preheat oven to 375 degrees F. You may sprinkle some raw sugar over tops, for extra "crunch".
Bake for 25-30 minutes, or until golden.

Let cool on sheet for 1 minute, then remove to a cooking rack. Cool completely.

Anise Pork Belly (slab bacon) with Tomme Potatoes and Spring Raab

There are a great many uses for slab bacon, but roasting in low oven slowly is one of my favorite. I remember fennel pork belly was all the rage at one time, which to give due, is a wonderful dish but I really like the Anise with the white wine in this roast. It was one of those, "this is good but I can't quite make out the flavor of what it is" moments. For me those moments are when you take a few simple ingredients and "marry" them so well together, they become one beautiful flavor!

2 tbsp Anise seed
1 tsp kosher salt
2 cloves of garlic, peel and smashed
1/2 tsp black pepper
1 pkg Wintergrass Slab Bacon, thawed
1/2 c white wine (I used Bear Pond Chardonnay, nice winery, in Oneonta, I discovered on one of Harley rides)
1/2 water

Bring bacon to room temperature at least 1/2 before roasting (hour is better). Using a sharp knife make slash marks into the skin about every 1" or so. (Do not cut down into the meat.)

Toast anise seed in a skillet over medium low heat, until you can really smell the anise. (Don't leave it, it can burn quickly) allow to cool. Once cooled, place in bowl of mortar and pestle with salt, pepper and garlic. Mash together well.

Rub anise mixture all over pork slab, making sure you get into the cut marks. Cover and let stand for about 1/2 hour. (can cut slab in half to better fit in pan)

Preheat oven to 325 degrees F. Heat a dutch oven over medium heat on stove top, place slab skin side down,(cover with a splatter screen) and let skin become crisp about 10 minutes or so. When skin is crisp, turn to have skin up. add in wine and water. Cover and place in 325 degree F oven. Let roast for 2-2 1/2 hours.

When done transfer to platter and tent with foil, allow to rest for 15 minutes before cutting. Serve with Tomme Potatoes and spicy Spring Raab!!

Spicy Spring Raab

1 bunch Gaia's Breath Spring Raab
1 clove garlic, minced
1 cayenne pepper, seeds, stem and membrane removed, finely diced
4 tbsp olive oil
2 tbsp Wild Mountain Apiaries Buckwheat honey
salt/pepper to taste


Chop Raab into large pieces, blanch of in simmer water for 5 minutes. Place in ice water to stop cooking. Drain, and squeeze excess water out. Chop finely.

In a large skillet, heat oil over medium high heat. Add in garlic, saute for 1 minutes. Add in cayenne pepper. Saute for 1 minute. Add in Spring Raab, and saute for 5-8 minutes over medium/high heat, allow some of the raab to become crispy, drizzle with honey. Taste and adjust seasoning of salt and pepper.

This is a great dish, goes well with just about everything! Leftovers go great in a omelet (or frittata).

Tomme Potatoes

(served with Anise Pork Belly)

6 medium the Farm B/B new potatoes
salt/pepper
3 oz of Mountain View Dairy Tomme Cheese, cubed
2 tbsp Kriemhild butter


Peel and cube potatoes. Place in a large pot and cover with cold water, cover and bring to a boil. Reduce heat to a medium simmer and continue to cook for 20 minutes, or until potatoes are fork tender. Drain well and return to hot pan. Add in butter and cubed Tomme. Using a potato masher, mash all to combine well. Taste and adjust seasoning of salt and pepper. (I like mine with no salt but lots of fresh ground black pepper). Serve hot.

This combo of potato cheese is also great if you are making a shepard's pie, which I am sure I will posting one come fall or winter.  Also left overs make great potato pancakes for breakfast.

Turkey Osso Bucco with Fresh Gnocchi

I tell ya all the heirloom tomatoes are just fantastic! Here is another dish, make this and other dishes while the tomatoes are fresh, but be sure to "put up" some for the winter months! Old Path, The Farm B/B and Gaia's Breath take your pick of who to get them from, or like me get, some from all!

3-4 large Heirloom tomatoes (I used the Black Cherokee here)
2 tbsp The Farm B/B Basil, chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 clove of garlic, finely minced
1/4 c extra virgin olive oil
2 c chicken stock (preferably homemade or a good quality store brand)
pinch of ground cloves
1 bay leave
2 Sweetgrass Turkey thighs, thawed** (1 pkg usually comes with 2 thighs)
1 c flour
s/p
3 tbsp olive oil
2 tbsp Kriemhild butter
Fresh gnocchi

**Bring turkey thighs to room temperature (at least 1/2 hour before)

Remove core from tomatoes and chop into large chunks. Heat oil in a large skillet over medium heat. Add in garlic, rosemary, basil and thyme. Saute for about 1 minute. Carefully add in tomatoes, stirring to combine. Simmer over medium heat for about 15 minutes.

Meanwhile, preheat oven to 325 degrees F. (or you could use a slow cooker as well). Heat 3 tbsp oil in a large cast iron dutch oven, pat turkey dry. Place flour on  a plate and season well with salt and pepper. Dredge turkey through flour on both sides, shaking off excess.

Place skin side down in pan, let brown for about 5 minutes, turn and brown on other side. (If you are using a slow cooker, do this step, then place in slow cooker). Pour tomatoe sauce over, then add 2 c chicken stock. Bring to a boil, then place lid on top.

Place in oven. Let roast for 1 1/2 hours. Remove from oven and place on a burner over medium heat. Remove turkey to a platter and tent with foil to keep warm. Skim of most of oil in sauce. Bring sauce to a boil over medium/high heat. Let sauce reduce by half, stirring often to prevent burning.

While sauce reducing, cook gnocchi according to package.

When sauce is done, taste and adjust seasoning, stir in butter, 1 tbsp at a time. Carve turkey, drizzle with sauce, and serve remaining sauce to side with gnocchi.

Glazed Beets

I have only been enjoying beets for the last couple of years, never had them growing up, so I am still enjoying creating new ways to use them! This is a great side dish to chicken or turkey, or as I do with let overs, reheat and top with some feta, quick lunch!

2 lbs Beets, from the Farm B/B, Gaia's Breath or Old Path
1/4 c golden raisins
1/4 c Goji berries
2 tbsp Wild Mountain Creamed Cinnamon Honey
2 tbsp grated fresh ginger
2 tsp white wine vinegar
4 tbsp Kiemhild Butter
s/p to taste

Preheat oven to 375 degrees F. Trim and lightly clean beets. Place in a roasting pan, drizzle with oil and s/p. Cover pan tightly with foil. Roast for 45-60 minutes, or until you can insert a knife with out resistance. Leave one corner of foil open to allow steam to release, and cool slightly. (warm enough that you can handle them). Peel skin and trim ends. Slice into about 1/4" . (This can be done ahead of time, and the beets stored in the refrigerator until needed)

Place raisins and goji berries in a heat proof bowl, cover with hot water. Let stand for about 5 minutes. Drain, but reserve liquid. Set aside.

In a large skillet melt 2 tbsp of butter over medium heat. Add in ginger and let cook for 1 minute. Add in honey, stirring to melt in with butter, about 1 minute. Add in sliced beets, vinegar, raisins and goji berries, toss to combine. Continue to cook until beets are heated through, adding reserve liquid, a tbsp at a time, to keep glaze.

Just before serving, add last 2 tbsp of butter, to thicken glaze. Serve warm.

Heirloom Tomato and Wheatberry Salad

One of the best things of buying Heirloom tomatoes by the pound, is the variety of colors and flavors you get in one package! In this salad I used Purple Cherokee and Black Cherry (I bought when back when..from The Farm B/B) The Black Cherry brings in a nice fruity flavor, which plays well with the goat cheese. The Purple Cherokee sweet denseness brings out the nuttiness of the wheat berry. Find your favorite Heirloom from Gaia's, Old Path or The Farm B/B. This is a fantastic lunch with grilled garlic toast or as side dish with any grilled meat.

2 c cooked Wheat berries
3 c chopped Heirloom tomatoes (can use large or cherry)
4 oz JFF Simple Goat Chevre
2 tbsp fresh basil, chopped
2 tbsp fresh thyme, chopped
1 spring rosemary, chopped
1 small sprig fresh oregano, chopped
s/p/ to taste
juice of 1/2 lemon
1/4 c olive oil

Place wheat berries in a large bowl, add in tomatoes, basil, thyme, rosemary, oregano and toss to combine. In a small bowl, whisk together the oil, lemon juice, salt and pepper. Pour over wheat berries, toss again to coat. Refrigerate for 2 hours.

Dice goat cheese just before serving and gently toss in salad.

French lentil and Kale Soup

Yesterday was such a wonderful day! Yes I know it was on the cool side, but I enjoy that kind of weather. Soups are one of my favorite things to make, but for the most part I hardly ever make it during the hotter months, so I really enjoyed yesterday. I also got to make some bread woo-hoo! You can find the French lentils at anyone of our health food stores, but if can't find them, any lentil will do, just adjust cooking time.

2 c French lentils, rinsed, picked over and drained
2 large onions (whatever your favorite from The Farm B/B or Old Path)
2 lg Old Path carrots
2 lg tomatoes (just regular ole tomato, Old Path has some great ones, but you could use heirloom)
6 c chicken stock, preferably home made (note to self...post stock recipe)
1 tbsp ground cumin
1 1/2 tsp ground cinnamon
pinch of nutmeg
1 tbsp grated fresh ginger
2 tbsp olive oil
s/p to taste
2 c cooked and chopped kale, swiss chard or spinach (such great choices from Gaia's Breath or Old Path)

Heat a large stock pot over medium heat, add in oil. Dice onion and carrot, add to oil. Saute for 5-7 minutes, until onions are soft. Add in cumin, cinnamon, nutmeg, . Stir to combine, add in lentils. Let cook for 1-2 minutes.

Add in tomatoes and stock, bring to a boil. Reduce heat to a simmer, simmer uncovered for about 40-50 minutes. Add in greens, stir to combine and heat through.

Serve with a drizzle of olive oil, balsamic vinegar or some greek yogurt.

Bologna and Cheddar Bread

Don't how many people enjoy making fresh bread anymore, but I find it very relaxing. When I have had a particular stressful day and my patience are all but gone, kneading dough centers me, gives me back my patience and I always feel the stress just drain away! There is the extra pleasure of the scent of bread through out the whole house, that compares to nothing else! I do hope when you have time , give making bread a chance. Bring the kids on this too, one of my greatest grandson moments, was making Italian bread with Cameron, "Mr no-patience" we use to tease him. We did the bread all by hand, not even a mixer! He so enjoyed just kneading that bread, and didn't mind doing it for 15 minutes! It was the best bread I have had!

2 c warm water (110 degrees F)
2 packets instant yeast (4 1/2 tsp)
2 tbsp honey
2 tsp kosher salt
2 tbsp Kriemhild butter, softened
4 1/2 c unbleached AP flour
1/2 lb of Sunnybrook Beef Bologna
1/2 lb Mountain View Dairy mild cheddar cheese, shredded

Slice bologna lengthwise in half, then each in half again. Cut about 1/4" slice, and saute in a large skillet over medium/high heat for about 7- 10 minutes, or until slightly crisped. Remove from pan to paper towel; set aside to cool. When cool combine with cheese, sprinkle about 1 tbsp of flour over and toss to coat. (this helps keep the cheese separate and prevents the bologna from falling to bottom of dough)

Place warm water in a large mixing bowl, sprinkle yeast over and add in honey, let stand for about 5 minutes. Add in butter, salt and about 2 c of flour. As the dough begins for form, but still moist, add in bologna and cheese. Continue to add flour as needed, to get a soft, pliable dough, about 8-10 minutes of kneading.

Leave dough in same bowl, cover with a towel and let rise for 45 minutes.

About 15 minutes before the dough is done rising, preheat oven to 375 degrees F. Grease a 2 qt round casserole dish.

When dough has risen, punch down. Pour out into prepared dish.

Bake at 375 degrees F for 50-60 minutes, or until golden and the bottom sounds hollow when tapped.

Remove from dish to a cooling rack. Allow to cool completely before cutting.

(as wonderful as warm bread is with some butter, unless you will be eating the whole loaf, cutting the bread while warm will result in a dry bread)

Liver pie with Potato and Carrot risotto

I was planning on making the potato/carrot risotto, and wasn't sure what to make with it. Knowing that I have to be different, I took a sign from some banter I had with Neil over at Farmshed CNY. We were chatting about how people travel around the world for  exotic tastes of such things like liver, kidneys, tongue and all the other unmentionable parts of pigs, cows etc. It got me to thinking I haven't done a cow liver dish (ooh I had lover there, yes I am lover of liver, ha!). Now the key is this, my hubby is not so keen on liver, but was game to try it, and to his surprise, he really liked this dish. He said if I didn't tell him it was liver he wouldn't have known. I hope you give this a try, liver has a great many benefits and no longer needs to be smothered in bacon and onion (and most probably but ketchup too!)

1 pkg of Sweetgrass beef liver, thawed
1 lg onion, diced (I used old path red, but anyone of the great onions from The Farm would be great too!)
1/4 c brandy (or beef stock)
1/4 c water
juice of half a lemon
2 garlic cloves, minced
1/2 tsp of a good quality mustard (I used a whole grain)
1 sprig of fresh rosemary
2 sprigs of fresh thyme
1/2 c Kriemhild butter
s/p to taste
2 Gaia's Breath pie dough
1 egg, beaten

Heat 2 tbsp of butter in a large skillet, letting it just brown around edge of pan. Add in onions and garlic, let saute over medium heat for about 7 minutes.

Meanwhile, cut up liver into large chunks. Finely chop rosemary and thyme. When onions are done, remove pan from heat add in liver, brandy, water, lemon juice, mustard, rosemary and thyme. Bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, or until liquid is thick and reduced by more than half. (should be able to pull a wooden spoon across bottom of pan leaving an open "path")

Remove from heat and allow to cool for 20 minutes. When cooled, place in a food processor with remaining 6 tbsp of butter, about a 1/2 tsp salt, 1 tsp black pepper and pulse about 5-6 times, you want some chunks of the liver to remain. (if you go to far you will have pate, which is good too, but I like the texture of pieces of liver)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. (you can make one large pie as well just place one dough in a 9"pie tin, add in liver, and top with remaining dough. Crimp edges, and make 3 or slits in top.)

Cut about 5" circles from dough, place a spoonful (I used a soup spoon from my silverware) of filling on top, off center. Fold other half of dough over, crimp edges with a fork. Place in baking sheet, repeat with remaining dough/filling. Brush with beaten egg.

Bake for 25-30 minutes, or until golden brown. Let cool for (15 minutes for one large pie) about 5 minutes before serving.

Potato and Carrot Risotto

3 medium The Farm B/B new potatoes
2 large Old Path carrots
1/2 onion (again choose your favorite from the Farm B/B or Old Path)
1 1/2 c chicken stock, preferably homemade or a good quality store bought
1 wedge of JFF Caldwell, grated
4 tbsp Kiemhild butter

Cut carrots and potatoes into 1/8-1/4" cubes. Keep separate, set aside.

Melt butter in a large skillet over medium heat. Finely dice onion and saute in 2 tbsp butter along with cubed carrot for about 5-7 minutes until softened. Add in potatoes, stir to combine. Add in stock, bring to a boil over med high heat, reduce to a simmer. Let simmer uncovered for about 20 minutes, or until liquid is reduced and potato/carrot are fork tender, yet maintain shape.

Stir in remaining 2 tbsp butter and cheese. Taste for seasoning adding salt, and giving a good grind of fresh black pepper. Keep warm over low heat until ready to serve.

Quinoa stuffed Poblano

I got a good half dozen poblano peppers from one plant this year, a vast improvement over last year, I got 1, ha. I do have a few more out there on the plant and I am already planning to do a few more plants next year. Poblano are an under used pepper in my book, they offer a nice balance of heat to sweet ratio, and are even better when you roast them. I am sure this recipe will work out well with any pepper of your choice. Using the JFF Esperanza cheese, gives it a nice "mexican" flare! You could also add in some ground beef if you wanted.

8 poblano peppers **
1/2 c quinoa, rinsed and drained
1 c chicken stock
1 c salsa
1 c Mountain View Dairy Sharp cheddar, shredded
1 c Jones Family Farm Esperanza, shredded
1/2 c Caldwell cheese, grated (could use your favorite Dutch girl or Krugerrand)
2 scallions, diced
1 c red kidney beans, cooked and drained

**Over high heat on a grill char the poblano on all sides. Place in a paper bag and close up the bag for several minutes (or use a glass bowl and cover with plastic wrap). When the peppers are cool enough for you to handle, peel off skin, pull out stem and remove seeds. Slit down one side to open pepper, to expose inside, removing any seeds. Set aside until ready to assemble.

In a med stockpot, bring chicken stock to a boil, add in quinoa, bring back to a boil. Reduce to a simmer and place a lid on the pan. Simmer for 15-20 minutes, or until all liquid has been absorbed.

In a large bowl place scallion and all cheeses. Add in quinoa and kidney beans. Stir to combine well.
Pour 1 c of salsa in bottom of a 13x9 pan.

Take one pepper at a time, and place a good tablespoonful of filling along the top part of the pepper. (spread to go across evenly) Roll the pepper to enclose the filling (sometimes the top and bottom just meet, that is okay), place seam side down, on top of salsa in pan. Repeat with remaining peppers and filling.

Bake at 325 degrees F for 15-20, until just heated through.

If you have extra filling, just place in a baking dish and bake off to serve to the side or use later in the week as a side dish with chicken or pork.

Maple Mousse (with maple bacon brittle)

For me dessert should be savored just like a good meal. Sometimes a "BIG" taste comes in a "SMALL" sampling. I think this dessert does just that. And yes it is Maple BACON Brittle...

6 egg yolks **, at room temperature
pinch of kosher salt
1 tbsp unflavored gelatin (1 packet)
1 1/4 c Mill Hollow Maple syrup grade B

2 c heavy cream


**eggs seperate easier when still cold, you can also freeze egg white for a later use.
Pour syrup into a 4 qt stock pot. Over medium heat bring maple to a boil. Let boil to 240 degrees F on a candy thermometer (about 5-7 minutes, but is best to use a thermometer).
Dissolve gelatin in 1/4 c cold water; set aside.
In a large mixing bowl whisk egg yolks and salt together. Once the maple comes to 240 degrees F, with mixer on low speed, drizzle syrup down the side of bowl into the eggs, holding back about 2 tbsp in pan. Add the dissolved gelatin to 2tbsp syrup, and swirl into a liquid. Add this to egg/syrup mix.
Increase speed on mixer to high, beating the eggs mix until it has tripled in volume (about 5 minutes). Let this come to room temperature.

Mean while, whip heavy cream until semi-stiff peaks form. Slowly fold whipped cream in maple. Cover with plastic wrap and refrigerate for 2 hours. (Will last about 2-3 days in frig)

Maple Bacon Brittle

1/3 c Mill Hollow Maple syrup, Grade B
3/4 c raw sugar
1 c butter, at room temperature
1/4 c water
1 lb sliced bacon (Sweeetgrass, Mountain View or Wintergrass)

Fry bacon in a cast iron pan, until crisp. Remove to a paper towel to drain off fat then crumble. Set aside.

In a 5 qt pot stir syrup, sugar, butter and water together over medium heat. Stir to dissolve and bring to boil. Once boiling DO NOT STIR. Bring the liquid up to 300 degrees F on a candy thermometer.

When the syrup reaches 300 degrees F, pour onto a sheet pan, spreading to thin out. Immediatly sprinkle with crumbled bacon, using spatula, lightly press bacon. Allow to cool, then break into desired sizes. Store in refrigerator, with wax paper between layers of candy. Will keep 2 days in frig.

Roasted Potato and Leek Pizza

I fell in love with leeks last summer, bought a lot to put up in the freezer, so I could use them all winter! Will be doing the same this year! What I love most about leeks is that mild sweet taste you get when you cook them, it is in complete contrast of the strong pungent smell they give off when they are fresh! Check out the Now and Later blog from July 31st on how to freeze.

1 bunch of The Farm  B/B leeks, trimmed and cleaned
4-5 medium potatoes, scrubbed clean and wiped dry (The Farm B/B offer great new potatoes)
2 garlic cloves, finely minced
3 tbsp olive oil
1 c  Mountain View Dairy Jarlsberg cheese, shredded
1/4 c grated Jone Family Farm Caldwell
1 ball of pizza dough **

Preheat oven to 450 degrees F.

Cut potatoes into about 2" cubes (I left the skin on but you can peel if you like). Spread out on a large baking sheet pan. Drizzle with oil, to coat well and season with salt and pepper. Roast in oven for 45-50 minutes or until nicely golden. Remove from sheet pan to a platter; set aside.

Increase oven temperature to 475 degrees F.

While potatoes are roasting, in a large skillet saute leeks and garlic in 3 tbsp oil. Letting the leeks take on just a hint of color, about 7-10. Remove from heat until ready to assemble pizza.

Stretch dough out to your desired thickness. (I like mine pretty thin and, use a pizza stone). Drizzle dough with a little olive oil, sprinkle Jarlsberg cheese, potatoes and leeks evenly over dough. Sprinkle with Caldwell.

Bake at 475 degrees for 15-20 minutes or until crust is golden. Let stand for 5 minutes before cutting.

If you have left overs, try it for breakfast. Reheat in a 350 degree oven, on a foil lined sheet pan. Serve a poached or fried egg over top, trust me very good!!

**Pizza dough:

1 c warm water
2  1/4 tsp active yeast (one packet)
1 tbsp oil (try using a flavored oil)
1 tsp kosher salt
1 tbsp honey
2 1/2 c unbleached AP flour**

Pour water in a large mixing bowl, sprinkle yeast over top, add honey. Stir to dissolve and let stand for 5 minutes. (yeast should be bubbly)

Add in oil and salt. Stir in flour a bout 1/2 c at a time, until dough pulls away from side of bowl.
Turn out onto a floured work surface and knead until smooth (about 5 minutes), adding flour a little at a time, to preventing sticking.

Place in a lightly oiled bowl, cover with a towel for 1 hour. Use as desired.

**To make a whole wheat dough, replace 1 c AP flour with 1 c whole wheat and use buckwheat honey.

Israeli Couscous and Bright Light Swiss Chard

This is the dish I served with the "Moroccan" inspired lamb shanks. This is great warm, room temperature with some garlic bread or use as a stuffing in Old Paths green peppers for baked peppers. Good to have on hand during the week, to make things easier.

1 bunch of Old Path Bright light Swiss chard
1 lg onion (again great choices from Old Path or The Farm B/B
2 cloves of garlic, minced
4 tbsp olive oil
2 c Israeli couscous
4 c chicken stock (preferably homemade)
1 c chick peas, cooked
s/p to taste
4 oz feta cheese (great choices again Jones Family Farm or Mountain View Dairy)


Bring a large pot of water to a boil. In the meantime, rinse and rough chop Swiss chard(stems included). Once the water is boiling add in the stems, cook for 3 minutes. Then add in chopped leaves, making sure to submerge. Continue to cook for 3-4 minutes. Drain well, and rinse with cold water. Squeeze excess water out of Swiss chard, then finely chop and set aside.

In a large pot, heat oil over med heat. Slice onion thinly, then add to oil. Season with a pinch of salt and pepper. Continue to cook over med/low heat to caramelize, about 15-20 minutes. Stirring often to prevent burning.

Add garlic to onion and cook for 1 minutes. Stir in couscous and stir. Cook for about 5 minutes, to toast the couscous. Add in 4 c of chicken stock, bring to a boil. Reduce to simmer, cover and let simmer for 20-25 minutes.

Add in Swiss chard, chickpeas. Stir well. Cover and let stand for 5 minutes. Pour on to serving platter and crumbled feta cheese over top.

To use in stuffed peppers:

Cut tops off of peppers, remove seeds and membranes (chop up the tops to use later or blanch and cool to freeze). Trim the bottom slightly on pepper to make it sit level. Blanch peppers in hot water for 5 minutes, drain well.

Place peppers in a baking dish. Fill each pepper to the top with couscous. Sprinkle with some cheese (choose your favorite. I like Colby or a pepper jack for the heat). Pour about 1/4 water in dish. Tent with foil.(try not to let foil touch the cheese)

Bake in a 350 degree oven for 40-45 minutes, or until a knife can be inserted into pepper with ease. Remove foil and bake for another 15 minutes or until top is golden.

Moroccon inspired Lamb Shanks

This dish is one that can make your whole house smell wonderful! I have done this in a low oven, but you could easily do it in a slow cooker. The spice recipe was given to me by a good friend, and since she is no longer with us, I cherish this recipe, but she would love the fact that I am sharing it. I hope you try this dish, Sweetgrass shanks become so tender no knife is needed!

4-6 Sweetgrass Lamb Shanks
2 c water
1/2 c Wild Mountain buckwheat honey
4 tbsp Kriemhild Butter
1/4 c oil
3 tbsp Ras Hanout**
2 tbsp Kriemhild Butter

Preheat oven to 325 degrees F. In a large dutch oven, heat 2 tbsp oil over med heat.

Sprinkle each lamb shank with Ras Hanout, rub in well (about a tsp/shank). Sear the shanks in the hot pan, two at a time. Remove browned shanks to a platter, while browning off all shanks.

When all shanks have been browned, place all in the dutch oven, sprinkle with remaining Ras Hanout, pour in water, honey, oil and butter. Place lid on pan and place in 325 degree F oven.

Cook for 3-4 hours, or until the meat literally falls off the bone. Remove shanks to a platter and cover with foil. Skim off most of the fat in liquid. Place pan on burner, and bring liquid to a full boil. Let this boil for 15-18 minutes, or until reduced by half. Stir remaining butter off the heat, this will make it a nice thick glossy sauce. Drizzle some sauce over shanks and serve remaining sauce to the side.

Ras Hanout : There are a great many recipes for this spice mixture, but the translation is this:
                          Head of shop or top of shop, the best is what is used. Some can have upwards of 30 or more spices. My friend showed me this one and we figured out the whole spice to ground spice to make this easier.

1 1/2 tsp ground all spice
2 tsp nutmeg
1 tsp turmeric
1 1/2 tsp salt
3 tsp ground ginger
1 tsp ground black pepper
1 1/2 tsp ground mace
1 3/4 tsp  ground cinnamon
1 tsp ground cardamom

Stir all of these together will yield about 1/4 c. Store in a tightly sealed jar.

Roasted Carrot Cake

I had left over roasted carrots from dinner once and thought why not  put them in a carrot cake! The result was great! Roasted vegetables bring out a different sweetness. Using Wild Mountain xtra raw honey, really complimented both the shredded raw carrot as well as the roasted carrots.

1 1/2 c unbleached AP flour
1 1/2 c pastry flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 c Wild Mountain Apiaries xtra raw Honey
3 eggs, room temperature
3/4 c buttermilk, room temperature
1/2 c Kriemhild butter, melted and slightly cooled
1 tbsp vanilla extract
2 c Old Path by the lb carrots, shredded
3/4 c roasted carrot, cooled and mashed **
1/2 c chopped walnuts

Preheat oven to 350 degrees F. Butter and flour 2- 9" cake pans (can use a 13x9" pan as well).

In a larger bowl whisk together flours, cinnamon, nutmeg, ginger, salt and baking soda; set aside.

In a large mixing bowl, beat eggs, honey, buttermilk, butter and mashed carrots. Combine well.With mixer on low speed add in dry ingredients. Then add in shredded carrots and nuts.

Pour into prepared pan. Bake at 350 degrees for 40-45 minutes. Insert a toothpick in center, if it comes clean cake is done.

Remove to cooling racks and allow to cool for 10 minutes. Loosen cakes from pans and invert onto cooking racks and allow to cool completely.

**You need about 2-3 large carrots to roast. Drizzle with oil, season with s/p. Roast for about 40 minutes in a 400 degree oven. Mash the carrots like you would banana's for banana bread.

Cinnamon Honey Frosting

12 oz Jones Family Farm cream cheese, softened
1/2 c Kriemhild butter, softened
2/3 c Wild Mountain creamed cinnamon honey
1/2 tsp salt
1 tsp vanilla extract
chopped candied ginger, optional

In a large mixing bowl beat the cheese and butter together. Scrap down sides of bowl and add in honey, salt and vanilla. Beat on med/high for about 3 minutes.

Place one cake on plate, spread with half of frosting. Top with other cake, spread top only with remaining frosting. Refrigerate until ready to serve. Allow to stand at room temperature for 30 minutes. Sprinkle candied ginger over each piece.

Cream of Bean and Ham soup

With the cooler weather the last couple of days, I enjoyed making this soup. I love soup,very easy to make,filling, inexpensive, clean out the fridge and have a one of a kind-leftover-soup! With preserving produce from the summer, I will easily be able to make this in the winter as well!

1 Ham steak (Sweetgrass, Gaia's, or Wintergrass)
1 lg onion, diced
2 tbsp butter
2 tbsp olive oil
2 tbsp unbleached AP flour
4 c diced green/yellow beans (can do one or the other)
4 c chicken stock
1 c milk
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp cayenne pepper, optional
s/p to taste

Heat oil in a large pot. Dice ham steak into bite size pieces, add to pan. Cook over med/high heat to brown. Add onion and saute for 5-7 minutes over med heat. Add butter, melt. Stir in flour and cook for 1 minutes. Stir in thyme, oregano and cayenne. Slowly stir in stock, turn heat up to med/high. Stirring constantly, bring to a boil. Reduce heat to med/low and add beans. Cook for about 20 minutes, until beans are cooked, but not mushy.
Add milk, stir to combine, and heat through. Season with salt and pepper to taste.

Serve with a grilled sharp cheddar on whole wheat.

Kale and Chick peas

Kale, I have had some that was very bitter and overly chewy in my days! But Old Path has turned me on again to Kale! I will have some fun experimenting with this! Don't forget to get extra while available, then check out my now and later ideas, from July 31st! Come winter you'll be glad!!


Kale, from Old Path (1/2 bunch)
1 lg sweet onion, sliced thin (again wonderful choices from Old Path or The Farm B/B)
1/2 c Sweetgrass bacon ends, chopped
1 c chickpeas, cooked
1 clove of garlic, minced
2 tbsp good balsamic vinegar
2 tbsp Wild Mountain Buckwheat Honey
1/4 c water
2 tsp red pepper flakes, optional
1 tbsp olive oil
2 tbsp Kriemhild butter
s/p to taste

Bring a large pot of water to a boil. In a large bowl place 2 c cold water and about a cup of ice. Wash and drain kale, roughly chop. Place kale in water for about 5 minutes. Remove from water and place in ice bath. Drain and squeeze excess water from kale. give the kale another rough chop; set aside.

In a large skillet saute bacon ends until crisp, about 5-7 minutes. Remove bacon ends and drain on a towel. Add butter and oil to pan, add in pepper flakes if using. Heat for about 1 minute over medium heat. Add in onion and garlic, saute for about 5-7 minutes. Add in chickpeas, saute and slightly caramelize the chickpeas. Add kale and water, stir to combine. Let water evaporate over med/high heat, stirring occasionally. (kale will slightly caramelize as well). Stir in honey and vinegar. Heat through.

This a great side dish, but I like it for a lunch with garlic toast.

Lemon Thyme Goat cheese cups

These are great for appetizers, but also with a light salad for dinner. I prefer them at room temperature, but they are best served the day you make them, to keep the phyllo dough crisp.

1/2 whole milk, room temperature
4 oz of Jones Family Farm lemon thyme goat cheese, room temperature
2 whole eggs, room temperature
2 egg yolk, room temperature
pinch of kosher salt
1/4 c Kriemhilds butter, melted
8 phyllo sheets
Wild mountain Apiaries Honey
poppy seeds

Preheat oven to 350 degrees F. Lightly butter 24 mini-muffin tin. Set aside.

In a small pan heat milk just to a simmer. Remove from heat and stir in Lemon thyme Goat cheese. Let stand for 5 minutes.

In a large mixing bowl beat eggs, yolks and salt until light and fluffy, about 5 minutes. Slowly drizzle in goat cheese, milk mixture , combine well. Set aside.

Keep phyllo cover with a towel to prevent dry. Taking one sheet onto work surface brush with melted butter. Place a second sheet over, and brush with butter. Using a pizza cutter, cut the phyllo into 6 equal sections.

Take one section at a time and form into muffin tin, leaving some over hang. Repeat these two steps to have 24 cups.

Carefully pour goat cheese custard into each cup, about 3/4 full. (be careful not let custard get between dough and tin)

Bake at 350 degrees for 11-14 minutes or until phyllo is golden. Remove from oven and let stand for 5 minutes. Remove to a cooling rack.

If you are serving these as an appetizer, drizzle with honey and sprinkle with poppy seed.

Turkey Nuggets and Beans Fries

The anise seed is totally optional, but I encourage you to try it! It brings a flavor that is subtle, but really rounds out the natural sweetness of Sweetgrass turkey. Oh double the batch, fry them off and freeze for later to make a great salad!

1 lb Sweetgrass ground turkey
1/4 c Bulgar wheat (cracked wheat)
1 egg
3/4 tsp dried marjoram
3/4 tsp dried thyme
1/2 tsp anise seed
1/2 red onion, finely diced
2 tbsp fresh bread crumbs
1/8 c grated Caldwell cheese
s/p to taste

1 c fresh bread crumbs (about 2-3 slices ground in a food processor)
1 c cornmeal
1 egg
2 tbsp milk
1 c flour
3/4 c Maple Hill creamery plain yogurt

4 c oil for frying

Place Bulgar wheat in a bowl and cover with water at least 2" above. Let stand for 20 minutes. Drain, and squeeze out excess water.

In a large bowl add turkey, Bulgar wheat, egg, marjoram, thyme, anise seed, onion, bread crumbs, cheese, onion and salt/pepper to taste (1/2 tsp salt 1/4 tsp pepper). Combine ingredients well, cover with wrap and let stand for 30 minutes.

Heat oil in a large pan to 375 degrees. (over med/high heat).

Using a 1 oz cookie scoop, form 20 balls from turkey mixture, set on wax paper lined sheet pans (you will two pans, one for before dredge and the other for after dredge). Set up dredging station as follows : Tray 1-1 c flour seasoned with s/p, tray 2- beaten egg with 2 tbsp milk, tray 3- bread crumbs and cornmeal.

Roll each nugget in the flour, then egg and then bread crumb/cornmeal. After the last step, slightly flatten into a nugget shape. Place on 2nd sheet pan, repeat until all are done.

Using a spoon to help prevent splashing, slowly add 4-5 nuggets at a time to oil. Let fry until golden, about 3-5 minutes. Using slotted spoon, remove to drain on paper towel. Repeat until done. Keep in a 200 degree to keep warm.

Serve with favorite dipping sauce and bean fries


Bean Fries

1 lb green beans, trimmed, rinsed and patted dry. Dredge beans in yogurt, letting excess drip off. Place in try of bread crumbs/cornmeal. (try to only do a few at a time, or they will clump together.) Carefully drop in oil, and fry for 2-3 minutes or until golden. (you can do about 10 12 beans at a time.) Remove paper towel to drain, sprinkle with salt and pepper.

Stuffed Baked Onion

These are great fresh from the oven or at room temperature. The sweetness from the onion really comes through!

 4 medium (pick your favorite from The Farm - walla/walla, red wing. Old Path - Red or sweet white)
1/2 lb Andouille sausage
3/4 c fresh bread crumbs (about 2 slices)
4 oz Jone Family Farm Simple goat cheese, at room temp
1/2 c Jones Family Farm Caldwell, grated
1 egg, at room temp
1 tbsp oil
Preheat oven to 425 degrees F.

Cut off about 1/3 of the top of the onion, peel the first layer. Cut the bottom just enough to make it level. Using a spoon (melon baller or ice cream scoop) scoop out the center of each onion, leaving 2-3 layers around, and just about to the bottom. (reserve onion pieces).

Place onion in a 13x9" pan, pour in about 1/2 c chicken stock (or water) place onion in pan, leaving room around each one. Cover the pan tightly with foil. Bake at 425 degrees F, for about 30.

Meanwhile, prepare stuffing. In a large skillet heat oil, chop the reserved onions. Add to skillet, saute for about 2-3 minutes. remove andouille from casing, and add to skillet, cook for another 6-8 minutes, breaking sausage into small pieces. Pour into a bowl, let cool.

In a small bowl, whisk together egg, goat cheese and all but 4 tbsp of caldwell cheese. When meat has cooled stir in egg/cheese mixture and bread crumbs, combine well.

When are cooked remove foil, and drain any water from onion then place onion on a plate. Discard any water in the pan. Return the onions to the pan and divide stuffing equally. Sprinkle with 4 tbsp of Caldwell. 

Reduce oven temperature to 350 degrees F. Return the onions to the oven and roast for another 35-40 minutes.

Zucchini and Summer Squash Bake

1 zucchini, 1/4" sliced***
2 yellow squash, 1/4" sliced***
1 jar Old Goats Violet's Salsa
1/2 lb Dutch Girl Cumin Cheese, shredded
1/2 onion, sliced
1/2 lb Andouille Sausage**
1 tbsp oil
4 tbsp Dutch girl winter cheese, grated


Preheat oven to 350 degrees F. Lightly oil a 11x7 baking pan.

Heat a large skillet over med heat. Add oil, add onion and saute for a few minutes.Remove sausage from casing and brown off in skillet. Breaking into small pieces as it cooks. About 7 minutes.

Add 1/4 C of salsa to bottom of pan, layer zucchini/summer squash over top (over lap slightly). Sprinkle half of the cumin cheese over top, then sprinkle about half of andouille sausage/onion mix. Add another layer of salsa, zucchini/squash, cheese, meat and then add one layer of zucchini/squash. Pour any remaining salsa over top. Sprinkle with grated cheese.

Bake at 350 degrees F for 30-45 minutes, or until gold and the zuchini is fork tender. Remove from oven and let stand for 10 minutes before serving.


**Andouille can be grilled, then finely chopped in a food processor (not need to remove casing).
Use the remaining half of sausage to make Stuffed Onion.
***If buy extra zucchini/summer squash and grate it to freeze, you an easily use the grated in place of sliced. About 2 cups each well drained.

4 Bean and Fennel Salad

This great to keep on hand, it gets better as it marinades. Great for a light lunch, or a late dinner with a crusty whole wheat or pumpernickel bread. You just have to love the colors, and those Dragon tongue beans, well they just take center stage!

1 lb The Farm B/B  Dragon Tongue Beans (or you can use green/yellow beans)
2 c cooked chick peas*
1 1/2 c cooked red beans*
1 1/2 c cooked black beans*
1 c parsley, finely chopped
2 small fennel heads, thinly sliced
1 tbsp chopped  fresh rosemary
1 tsp chopped fresh thyme

Dressing:

2/3 c cider vinegar
2/3 c Wild Mountain Apiaries Honey**
1/2 olive oil
1/2 large red onion, diced
2 -4 tsp kosher salt
1 tbsp fresh ground black pepper


In a large bowl toss together the chick peas, dragon tongue beans, kidney beans, black beans, chopped parsley and fennel. Set aside; in medium bowl whisk together the vinegar, honey, oil. Add in red onion and season with salt and pepper to taste.

Pour dressing over beans and toss to combine well. Store in the refrigerator until well chilled. Toss to combine before serving.

**If you made rosemary/thyme honey use that instead of plain honey.
* Use dried beans. Measure about 3/4 C of kidney, black and chick. Place in a pan and cover with cold water, soak overnight. Drain the next morning, cover again with cold water. Place on high heat, bring to a boil, reduce and simmer for about 45 minutes to 1 hour. Just until they are fork tender. Drain and cool to use in salad or store in the refrigerator for a week or place in a freezer and freeze for up to 6 months. They will be ready when you are.

Fresh Ham with maple peanut butter glaze (2 plus meals)



 

Allow 1 hour defrosting for every 2 pounds of meat.

1 Wintergrass Fresh Ham (size will only effect the cook time)
1/2 c Health Now 4 you Maple Peanut Butter
1/2 c Mill Hollow Maple syrup, grade

Bring the ham to room temperature for at least 1 hour before grilling/roasting.
Preheat your grill to high. (oven to 325 degrees F)
Cut hatch marks into the fat of the ham, avoid cutting to deep into the meat.
Insert your meat thermometer,** (take care not to touch the bone) about half way through.

Place ham in center of grill, turn off center flame and lower the other two burners down to med/low. (you want it to be about 325 degrees).
If you are roasting, place ham on a rack in a roasting pan. (do the same with the thermometer)

You want to grill/roast the ham for 25 minutes/pound. An internal temperature of 160 degrees. But remove the ham from grill/oven about 10 degrees sooner, to account for carry-over cooking.

About an hour before you ham is done, whisk together the syrup and peanut butter. Brush half over ham, then 30 minutes later brush again with remaining glaze.

Remove ham from grill/oven and let rest, tented with foil for 20 minutes.

Before refrigerating left overs, carve most of the remaining meat off. Use meat for recipe below. Wrap bone well in foil and then in a freezer bag. Save this (and some of the meat if you like) to make split pea or ham and bean soup in the fall winter.


BBQ  Ham "sloppies"

Maple Chipotle BBQ Sauce

4 c crushed tomatoes (your own canned is best)
1/2 c  Mill Hollow maple syrup (grade B)
1/2 c brown sugar
1 c white vinegar
2 c applesauce (again your own canned is best)
1 chipotle pepper, finely diced (de-seed if you want less heat)
juice of one lemon
2 garlic cloves, minced
1 tbsp dry mustard powder
2 tsp kosher salt
3 tbsp fresh ground black pepper

Add all in a large saucepan, bring to a boil. Reduce heat to a simmer. Simmer for 45-60 minutes, until thick, stirring often. Will store in refrigerator for about a month.

Chop 2 cups (this will feed 4, do more if you want to feed more) of leftover ham. (I did this in my food processor).

Place ground ham and 1 c of sauce in a large skillet over medium heat. Cook until heated through. Serve on a ciabatta roll, or roll of choice, with a side of fries.