Honey Spiced Pork ribs

All this sunny warm weather just makes you want to be outside and what better way to outside then to grill pork ribs!

1 pkg of Wintergrass Pork Ribs

1 c Wild Mountain Honey

3 tbs fresh grated ginger

2 c whole (or crushed) heirloom tomatoes

6 dried figs, remove stems

1 chipotle pepper, seeded and chopped

Preheat oven to 300 degrees F. Line a sheet pan with foil, place ribs on pan (curve side down). Bake for 2 1/2-3 hrs. Ribs are done when the meat has somewhat shrunk back from tip of ribs and when you wiggle two ribs in opposite direction, the meat just starts to tear off.

Meanwhile, in large saucepan bring to a boil the tomatoes, ginger and honey. Reduce heat, add in figs and pepper then let simmer for about 1 1/2 or until thicken. Stir often to prevent scorching and break up the whole tomatoes and figs. When thickened, if there are still big chunks of tomato and fig, use a immersion blender (blender or food processor) to smooth, small pieces are OK.

About 30 minutes before the ribs are done, pre heat your grill on high. Place rack of ribs on grill and lower heat to low (I actually turn of my middle flame and place the ribs in this section.) Baste top of ribs with a generous amount of sauce. Close lid and let cook for 15 minutes. Baste again, then let go for another 15 minutes. Remove to a board, let stand for 10 minutes or so. Cut into 1 or 2 rib sections!



Herbs

As time seems to always go so quickly, even without all this warm weather going around, spring/summer will be here all to soon enough. Over time I have gathered up lots of information and wanted to share a few of my favorite herbs.

Basil: Is in the mint family and is originally from India. It mostly associated with Italian cooking but is a dominate ingredient in North Asian, Taiwan to South Asian Thailand, Laos, Cambodia and Vietnam where is has been cultivated for more then 5,000 yrs. The flavors range from a strong anise to the more common sweet basil, depending on the variety. Basil works well in  Mediterranean Dishes, anything with tomatoes, soups, stews, salads and of pesto. Works well with beef, chicken and seafood.

Chives: Is known as the smallest of edible
onion family. Chives are native to North America,
North Asia and Europe. Although used as a garnish,
they have their place as an ingredient in many dishes.
Their mild onion flavor works well with meats,sauces,
stews, egg dishes, seafood and salads.
Chives when flowered attracted bees and sometimes used
to attract important insects, but also will repel insects due
to their sulfur compounds.

Cilantro (coriander): In American culinary use of this
herb, Cilantro refers to only the leaves of this plant and Coriander
is associated with the seed (or the ground seed). In other
English-speaking countries Coriander refers to leaf and seed
of this plant. The whole plant can be used but most common
used parts are the leaves and seed. Used in South/Central Asian,
Middle Eastern, Mediterranean, Tex-Mex, Indian, Scandinavian, African
and Chinese (sometimes it is referred to as Chinese Parsley). This is a
herb that "either you like or you don't". The leaves and seeds have very
distinct flavors. The leaves offer a slight citrus tones the seeds offer a nutty,
warm, earthy  orange flavors. The leaves should be used fresh as they lose
their aroma and flavor when dried/frozen. Used in salsa, Latin and Asian
dishes, soups and stews. Less known but quite nice is a pesto.

Dill: Fresh and dried leaves are used as an herb in Finland, Sweden, the Baltic, Asia (central)
and Russia. It dates back to Egyptian times, and a few stem were found in Amenhotep II, it
is reported to have evidence that it was around in the Neolithic Switzerland. At one time, the stem, leaves and seeds were used to pay tithes. Dill is used in many dish for it's tangy sweetness such
as cured salmon, Borscht, other soups and most notably pickles! It does lose its flavor quickly when dried, however freeze-dried has proven to retain flavor for several months. The dill seed is used as a spice and at one time were traditionally used to soothe the stomach after meals. Dill Oil can be extracted from the leaf, seed and stem. Dill is a great planting companion to....you guessed cucumber.

Oregano: Peppery, pungent and slightly sweet this herb is closely related to marjoram and is often refered to as wild marjoram. This is herb when dried actually intensifies in flavor. It is said that good quality of oregano will numb the tongue due its intense flavor. Although mostly associated with Italian/American cooking, it does have great uses in Middle eastern dishes along with Latin American, Portuguese and Spanish dishes. It has been used as antiseptic and a cure for some respiratory and stomach aliments. Great source of antioxidant.

Parsley: This is cultivated as an herb, spice and vegtable. Native to the Meditertian (Italy, Tunisis and Algeria) it is divided into (generally) 2 groups: Curly and Flat-leaf (also refered to as Italian Parsley). The curly is used most commonly for garnish, while the flat-leaf is used in culinary application because of its stronger flavor and it is easier to grow. Interestingly, there is also a Root Parsley, it is used in central and eastern European countries. It looks like a turnip, but is not part of that family and has its own unique taste.


Parsley is the main ingredient in Tabbouleh, but also in bouquet garni, soups, stocks. It also makes a lovely light salad, used in some pesto recipes, yet makes a great pesto when used alone.

Rosemary: (one of my favorite) is a member of the mint family and is native to the Mediterranean region. Used in both culinary and medicinal, it also is used a decortive plant in many gardens. It is noted for helping to improve memory and in Australia/New Zealand is a symbol of remembrance. Rosemary also contains antioxidents and several other compounds that are useful in preventing cancers, strokes and even Alzheimers. Great for stuffings but also works well with beef, pork, chicken, shrimp, breads and lamb.

Sage: (another fav) is pleasenty bitter and earthy with its musty scent. Most commonly it is used in dried form, but can be used in fresh from infuing oil, vinegars and honey. Can be frozen but keep in mind that is actually strengthens the flavor. It has many uses in medicinal as well, from releiving indgestion to aiding in menopausal symptoms and has properties that help in liver function. Used mostly with pork, chicken, stews and stuffings.

Tarragon: Native to Asia, India, Northen Europe to Northwest America and Northern Mexico. Tarragon is very similar to Anise. It is widely known as 1 of the 4 fine herbs in French cooking. Great to infuse in vinegar and goes nicely with chicken, fish an d egg dishes. It is the main ingredient in a bearnaise sauce and is used to make a sweet drink in places like Armenia, Georgia and Russia. It is used a spiced caked called potica from Slovenia.

Thyme: Used in both culinary and medicinal applications, it was used by egyptians in embalming and by the greeks to burned as an insence to promote courage. In the middle ages it was placed under pillows to aid in sleep and to block nightmares. In some cultures it would be placed in the coffins believing it would assure passage to the next life. Used in multi-culture cusine, boqout gani and most notbly in Herbs de Provence. Used both fresh and dried, the fresh being more flavorful but has a very short shelf life (about a week) dried Thyme is more common. It is known to retain is flavor better then most herbs and in Armenia is used in tea. It contains about 25 %, thymol which is an antiseptic, a dominate active ingredient in the mouthwash Listerine. When used in tea is aids in respiratory illness and is made into a tincture, slave or syrup. When made into a tea and allowed to cool, it can be used as a gargle to relieve inflammation in the throat times a day. In the culinary world, it used for its floral, slightly lemon flavor in dish with beef, prok, chicken, mushrooms and breads.

Stuffed Minute Steak served with Fig and Rosemary Israeli Couscous

As I see my freezer running low on last years goodies, I grow with excitement in knowing that the fresh season is right around the corner! You know if you close your eyes, you can see all that wonderful produce from Old Path, Gaia's Breath and The Farm B/B...such a sight wasn't it?! And of course everything tasted as good as it looked!! I did pretty good, seemed to have been able to put-up the right amount to get through winter! I think this dish can be both a "use the put-up" produce and made when produce is in season. This has some great flavors going on, that work beautifully off of each other. You get the tender earthy flavor of Sunnybook grass-fed beef, the little bitterness from the Swiss chard, a slight sweetness from the cipolinni onion.

6 dried figs
1c water
1/2 c water
1 sprig fresh rosemary, finely chopped
1/4 tsp kosher salt
1 tbsp butter
1 c Israeli couscous
1 pkg Sunnybrook shaved/minute/sandwich steaks
2-3 tbsp olive oil
1 c blanched and chopped Swiss Chard (froze from Old Path, Gaia's and The Farm B/B)
1/2 c chopped cipollini (froze some from the Farm B/B)
1 garlic clove
1 qt whole heirloom tomatoes (canned from Old Path and The Farm B/B)

Bring 1 c water to boil in a med pan. Remove from heat and add the figs. Let stand for for 10 minutes. Remove the figs, reserving the water. Remove stems and chop figs; set aside. Add remaining 1/2 c water to the fig infused water. Bring to a boil. Add in the couscous, rosemary, butter and salt. Return to a boil. Reduce to a simmer, cover and let cook for 12-15 or until liquid is absorbed. Stir in figs, cover and let stand for 5 minutes.

In a large skillet heat 2tbsp oil over med/high heat. Add in the cipollini and saute until just taking on a golden color. Add in garlic and Swiss chard. Saute for 5 minutes to dry out the Swiss chard. Set aside.

Lay out steaks, combining small pieces that are smaller. Season lightly with s/p. Divide the Swiss chard among the minutes steak. Roll up and secure with butcher twine or toothpicks.

In the small skillet heat remaining oil over med/high heat. Add in the rolled steak and sear on both sides. Add in whole tomatoes, s/p to taste and let simmer for 15 minutes, letting liquids reduce and allowing the tomatoes to take on some color. Taste and adjust seasoning.

Bread Soup

What do you do with a wonderful loaf of "day old" french bread? Bread soup and some bread pudding for a neighbor!

Again this show how preserving fresh produce can lend some great flavors in winter. When I first had this soup it was made with water, stale bread, onion, garlic, s/p and escarole. Can not get simpler then that. You will see that mine has more then that, but still very simple. When escarole (actually, any green) is in season I make it the simpler way, savoring the way those few things make me happy and noting that when I "put-up" whatever the growing season allows, I will in the winter be able to treat  myself to this fancier version.

1/2 c Sweetgrass Bacon ends
2 c leeks, chopped (again I froze lots from The Farm B/B last summer)
1 garlic clove, minced (I stored several strands from the Farm and Russia Corners)
1 summer squash (or zucchini), sliced (yup, you guessed I sliced or chopped several from last summer)
1 c chopped Swiss chard (or green of choice) if you are using fresh, blanch and chop*
1 pkg Winter Sun Green beans
1 qt whole tomatoes (those lovely jewels that we got from Old Path, Gaia's Breath and the Farm last summer)
2 c water
s/p
1 tsp of dried thyme
3/4 tsp dried marjoram
1/2 loaf of "day old" french bread

optional: serve with a grating of Dutch Girl Winter 09 goat cheese

Cube the bread into about 1" pieces and let them get good and stale. (I cubed mine the night before and left them on the counter).

In a stockpot over med/high heat render off the bacon ends. Stirring to prevent burning. Once the pieces are crisped, remove them to a platter (chef snack or you can chop them and add them in later).

Add the leeks, garlic, thyme and marjoram to the bacon fat. Saute, scraping up the bacon bits. Reduce the heat slightly and let them go until they are soft and lightly golden, about 15 minutes.

Add the squash, Swiss chard, beans, tomatoes and water. Season with salt and pepper (I like lots of black pepper). Bring to a boil, then reduce to a simmer, cover ajar and cook for about 30 minutes.

Taste and adjust seasoning if necessary. Add in bread cubes, stir to combine. Cover and remove from heat. Let stand for about 15 minutes.

*to remove some bitterness of greens blanch in boiling water for about 60 secs, then place in a ice bath, drain and squeeze excess water. Chop. easy peasy.

Granola crusted Pork Chops

Have you tried the new Molasses Granola from Health Now for You? Wonderful stuff, sweetened with molasses and I think some cayenne for a little heat...just a wonderful combination. I took my mortar and pestle and ground it up just a little more to use as a coating in this dish (I had all I could do not to snack on the goodness!). Had some nice boneless pork chops for Wintergrass that just screamed "use me, use me!". I was not disappointed in this wonderful combination and I don't think you will either! If you don't see the granola listed, ask Joe and Fran on Friday.

1 pkg of Wintergrass Pork chops
1 8 oz container of  HN4Y Molasses Granola
1/2 c unbleached AP flour
1 egg (Wintergrass, The Farm, JFF, Sweetgrass and MVD)
s/p
olive oil

If you don't have mortar and pestle, simply put the granola in a bag and give some whacks with a rolling pin or a cast pan.

Will need three plates 1) with the flour placed on it and seasoned with s/p, 2) crack the egg and lightly beat with a fork 3) granola.

Preheat a large skillet over med/high heat. Drizzle in some olive oil, to cover the bottom.

Taking 1 pork chop at a time, dredge in flour on both sides, shake off excess, dip into the egg on both sides, letting excess fall off and then place in granola, give a press flip, shaking granola to cover the plate again, press other side. Set on a platter and repeat until all are done. (this recipe can easily be doubled).

When the oil hot and in pork chops, do not move them! Let the crust develop for 2 minutes, lower heat if needed to prevent burning. Flip to other side and let cook for another 4-6 minutes over med/low heat. Let stand for 5 minutes on a platter before serving.

Serve with some Winter Sun green beans that have been sauteed with 2 minced garlic cloves in about 1 tbsp Kriemhild Butter and 2 tbsp olive oil,  season with s/p. Cook until just cooked through, but still crisp to bit. Toss in some roasted peppers and some Softy cheese from Dutch Girl (Feta would be nice too from JFF or MVD), toss to heat through and cheese softens.

Leftover Meatballs

This is such an old time style recipe, truly back in the day nothing went to waste. Over my many years, as I look back now, no matter what job I had, somehow food was always present. Mostly in conversation, an occasional  share of a family secret recipe and of course through eating. In my 20 + years of nursing and talking with my elder clients, I learned all sorts of things that I continue to this day, to draw from in my creations.

This particular meal came after I did a recipe for the shed cookbook. I used short ribs but this works for almost any leftover meat from roast chicken to roast veal. You can vary the flavors to you liking, you can serve them with pasta (as shown), as a lunch with just sauce or make them smaller as in a appetizer. Also, consider stuffing them with cheese.

1 lb of leftover cooked meat, short ribs is what is shown (beef, chicken, turkey, pork or veal)
2 tbsp Wintergrass fat back (about a 2" chunk)*
1 egg (Sweetgrass, JFF, MVD or The Farm)
1/2 c bread crumbs
1tsp of each dried thyme, marjoram and oregano**
flour
1 egg (Sweetgrass, JFF, MVD or The Farm), lightly beaten
sauce of choice***

You can use a food processor to make this quicker and easy if you like, or it is a great way to polish up your chopping skills. Finely chop the leftover meat and fat back, you want this to look like ground meat basically (NOTE: if you use the FP, pulse the meat so that you do not let the meat become to paste like, also is better to chop chilled meat). Place in a large bowl.

Add in 1 egg, bread crumbs and herbs. Mix together until it holds together when squeezed in your hand. Form into desired size meat balls and place on a platter. Cover and refrigerate for 30 minutes or so.

Heat olive oil in a large skillet. You need to plates:place some flour on one plate season with s/p and on the second lightly beat the egg.

Roll a meat ball in the egg coating well, but let any excess drain off. Then roll in flour, shake off excess. Repeat until all meat balls are coated, placing back on platter. Carefully add meat balls to hot pan and brown 1-2 minutes on each side. Place in sauce and heat through for about 20 minutes, giving a gentle stir occasionally.


*fatback I leave a chunk in my freezer, then just chop off what I need. No need to defrost, use a good sharp knife.

**Herbs: you can follow through with the same herbs you used when you first cooked the meat. Or change it up, sometimes I make with sausage herbs and spices and make patties instead of balls and serve with breakfast.

*** You can make a basic tomato sauce or use a cream sauce like in Swedish meat ball style. Really the possibilities are endless.