Turkey Meatball "tajine"

You don't need a traditional tajine for this dish. (But if you do by all means use it). Sweetgrass ground turkey really provides a flavor all its own in this dish. It stands up to all the flavors in this dish, which to me is a sign of quality meat!

1 lb Sweetgrass ground turkey
1/2 The Farm B/B onion, diced
1 garlic clove, minced (the Farm B/B or Russia Corner)
2 tsp ground cumin
1 tsp  ground turmeric
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 egg (Sweetgrass, JFF, Mountain View or Wintergrass)
1/2 c fresh bread crumbs
1 tbsp oil
1 c Turkey stock (your own of course. Can use chicken or veggie)
1 c dried apricots, sliced
1/2 c goji berries (raisins, currants or cranberries are nice too)
1 c cooked chick peas

couscous, quinoa or rice

In a large bowl mix together turkey, onion, garlic, cumin, turmeric, cinnamon , s/p, egg and bread crumbs. Allow to stand for 30 minutes.

In a large skillet heat oil over medium heat. Form turkey mixture into 15 meatballs. Saute in skillet letting them just golden then turn. Add in stock, chick peas, and fruit. Bring to a boil. Reduce to a simmer and cover for 20-30 minutes. Serve over couscous, rice or quinoa.

(if you are doing this in a tajine. Place fruit and chickpeas in bottom of tajine. Form meatballs and arrange on top, stacking as needed. Pour stock over and place cone on top. Place in a cold oven. Turn heat to 325 degrees F and bake for 30-40 minutes.

Pale Winter Salad

How wonderful it is to have a fresh salad in the winter! Aqua Vita lettuce is all the color I wanted in this salad, the pears, chicken and Dutch Girl Softy are highlighted nicely with the lettuce back ground! Softy cheese plays very nicely with the pears!

1 bag of Aqua Vita lettuce
1/2 lb Softy from Leonardsville cheese, sliced room temperature
1 Gaia's Breath Broiler chicken, roasted and cooled
Canned pears (your own is great here), sliced reserve juice
toasted chopped walnuts
Salad dressing



Remove skin from chicken, and shred chicken from the bone. You will need about 1/2 c per plate.

Divide lesttuce into 4 large plates. Arrange the chicken , cheese and pears on top of lettuce.Sprinkle with toasted walnuts. Serve dressing to the side.

Salad Dressing:

1/8 c balsamic vinegar
1/2 c olive oil
1/3 c pear juice (left over from above)
2 tbsp chopped basil
1 garlic clove (the Farm B/B or Russia Corner) minced
s/p to taste

Place all in a large mason jar and shake to combine well. Adjust ingredients to your desired tastes.

Drunk'n Raisin Muffins

I have had my share of Rum raisin sauce over the years. They key to a good one is not to overdo the rum. The balance from Old Goats Drunk'n Raisin sauce is done to perfection. These are another great addition to the brunch line.

1 c Old Goats Drunk'n Raisin Sauce
1/2 c raw sugar
1/2 c unbleached AP flour
2 c wheat pastry flour
1 1.2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
4 oz of Kriemhild butter, diced and chilled
1 c Maple Hill Creamery yogurt
1 egg (JFF, Wintergrass, Sweetgrass or Mountain View)
1 tsp vanilla extract


Preheat oven to 350 degrees F. Use cupcake liners or grease and flour 18 muffin cups.

In a large bowl whisk together AP flour, pastry flour, baking powder, baking soda, salt and sugar. Using a pastry blender cut in chilled butter, until pea-size crumbs are formed.

In another bowl whisk together the yogurt, egg, vanilla and rum sauce. Pour the wet into the dry and stir just until combined.

Fill each cup about 3/4 full. Bake at 350 degrees F for 20-25 minutes or until an inserted tooth pick come out clean.

Cool on baking rack.

Pork loin roast (shown with bleu sky potatoes and ginger-honey acorn squash)

This is a great roast, never fails to produce a tender, juicy and flavorful meal. If you want to really enjoy the experience make your own whole grain mustard! You won't be disappointed!

1/2 c beer (of choice but a nice lager is good)
1/4 c whole grain mustard*
1/3 c Wild Mountain Honey
1 sprig rosemary, finely chopped
2 garlic cloves (The Farm B/B or Russia Corners)
1 3 lb Wintergrass pork loin roast (with bone)

Whisk together the beer, mustard, honey, rosemary and garlic. Place roast in a bag and pour marinade over. Remove air from the bag and seal. Rub the marinade into the pork. Refrigerate (place in a dish in case anything leaks)) for up 24 hours. (at least over night)

Preheat oven to 325 degrees F. Let the roast stand at room temperature for at least 1 hour.

Remove roast from bag, letting most of the marinade drip off. Place in a roasting pan.

Roast at 325 degrees F for about 1 1/4 hours. Or until a thermometer reaches 150 degrees F. internally.

Let rest for at least 15 minutes, tented with foil. I like to slice the roast right off the bone, then slice thinly.

* Whole grain mustard

1/4 c yellow mustard seed
1/4 c brown mustard seed
1/2 c apple cidar vinegar
1/2 c Saranac Black and Tan (of course a little left for the chef), or your choice
1 tbsp brown sugar (buckwheat honey is a great alternative)

** optional add ins: fresh herbs or try some ground cinnamon, clove, allspice or my favorite cardamom.
Place seeds in a glass bowl, pour vinegar and beer. Cover with wrap and leave at room temperature for 3 days.
Place in food proceesor or blender. Add sugar (honey) and a pinch of salt. Whiz until your liking of smoothness. Stir in  options. Store in an air tight container and refrigerate for at least 1 week before using, this gives a chance for the flavors to combine. Will last for several months in frig. (slightly less if you use fresh herbs)

Farmer cheese bread sticks

If you tried making my yogurt puffs, this recipe will seem familiar. I removed the sweet components and put in savory ones. I made three different tastes from one batch of dough. These are great, not just for gatherings at the holidays, but with a pasta dish!

4 c AP unbleached flour +
1 tsp salt
2 1/4 tsp dry active yeast (1 packet)
1 1/2 c Maple Hill Creamery plain yogurt, room temperature
1 whole egg, room temp (Wintergrass, Sweetgrass, JFF or Mountain view)
2 egg yolks, room temp*
1/2 c Kriemhild Butter, room temp
1/2 c Gaia's Breath lard, room temp
1 tbsp sugar
1/2 lb Mountain View Dairy Farmers cheese, shredded
dried herbs of choice (I used thyme and marjoram)
kosher salt
4 tbsp Kriemhild butter melted

*eggs separate easier when they are still cold. You can freeze the white for up to 6 months.

In a sauce pan over med heat stir together the yogurt, egg, yolks, butter and lard. Heat until butter and lard are just about melted (no more then 120 degrees F).

Meanwhile place 2 c flour in mixing bowl and stir in cheese, yeast and salt. Using dough hook and machine on low, slowly drizzle in yogurt. Stir to combine, Add in additional flour, 1/2 c at a time until dough clings to hook and pulls away from sides of bowl. Dough will be very soft, supple and buttery.

Place dough in a bowl, no need to oil. Cover with a towel and let rest for 1 1/2 hours.

Preheat oven 375 degrees F. Line 3-4 baking sheet pans with parchment paper.

Turn dough out onto a lightly floured surface. Roll out to about 1/2" thick rectangle. Fold top third down, then the bottom third up over, like a business letter, Rotate 90 degrees and roll out again. Do a business letter fold, rotate. Repeat one more time.

Roll out to 9" x 14" (roughly). Using a pizza cutter, cut strips about 1/4-1/2" wide. Twist and place on a parch line baking sheet. If you are adding dried herbs, sprinkle them over the dough and lightly press in before slicing. (I cut so many plain, then sprinkle thyme, cut so many and so on)

Brush with melted butter and sprinkle lightly with salt.

Bake at 375 degrees F for 20-25 minutes or until golden. Remove to cool on a rack.

Bleu Sky and fig jam

I hardly ever present a cheese tray at gatherings, I like them, but I like to offer up different ways of tasting cheese. This here I usually stuff a samosa dough with and then deep fry, which is very good, but I decided to change it up a little. (I have this fig "jam" on hand all the time, use it on toast or make fig cookies with pastry dough.) I figure about 2 slices per guest.

12 dried Turkish figs
1/8 c Wild Mountain Honey
Jones Family Bleu Sky cheese, crumbled
loaf of good french baguette
extra honey
toasted pine nuts

Place figs in a bowl and cover with boiling water, let stand for 30 minutes. Drain, reserving some of the water. Remove stems and rough chop figs.

Place figs and honey in a food processor and whiz into a thick paste. Use reserved water to thin if needed. (should be slightly thicker then a good fruit jam). Set aside.

Slice baguette on the diagonal, about 1/4" inch. Place on a parchment lined baking sheet under broiler and toast both sides lightly.

Spread about 1/2 tsp over each toast (adjust for bigger slices of bread). Return to baking pan.Place a good teaspoon on top of fig. Return to oven and heat through.

Sprinkle with pine nuts and additional honey. (use a honey comb wedge to make things nice for serving, and let the children, of all ages, chew the comb...it's fantastic!)

Maple Bacon Scones

This another great addition to a brunch line up, or with tea/coffee and even better as a hostess gift! They are a flaky and tender delight!

1/3 c Mill Hollow Maple syrup, grade B
1/3 c Maple Hill Creamery plain yogurt
2 1/4 wheat pastry flour
1/3 c toasted oats**
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 oz Kriemhild butter, diced and chilled
3/4 c Sweetgrass bacon bits, diced
2 tbsp Mill Hollow Syrup
2 tbsp Maple Hill Creamery yogurt
optional: 4 tbsp maple sugar or raw sugar

** spread oats in a cast iron pan and toast over med/high heat until slightly browned and fragrant. Allow to cool before mixing.

Whisk together the flour, oats, baking powder, baking soda and salt. Cover with wrap and refrigerate for 30 minutes at least. Whisk together the 1/3 c yogurt and 1/3 c syrup and keep refrigerated as well.

In a large cast iron pan render off bacon bits until golden and crisp over medium heat. Remove to a paper towel with a slotted spoon to drain and cool.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

Place dry ingredients in a food processor and whiz to combine (2-3 pulses). Add in butter and pulse 10 time or until pea size crumbs form. With machine running pour in yogurt/syrup mixture. ( have some additional yogurt handy if the dough remains too dry, adding a little at a time, about 1 tbsp). The dough should just take form when squeezed in your hand. (Don't have a processor, whisk dry together, then cut in butter with a pastry blender, until small crumbs form. Using a fork stir in yogurt/syrup mixture, stir to combine.)

Turn dough out onto a lightly floured work surface and add in bacon bits, knead to form smooth dough, working bits equally throughout dough. I roll mine out into a 8"x8" square, about 1/2" thick.
Cut into 4 sections, then each section in half forming triangles.

Place on baking sheet. Stir together the remaining yogurt/maple. Brush over tops of each scone and sprinkle with optional sugar.

Bake for 20-25 minutes until golden. Remove to a cooling rack. (I like to let mine cool completely before serving.)

Dutch Girl Bagel

This is more like a turkish bagel (simit), which I find easier  and quicker to throw together then the "chewy" kind. (most refer to those as a jewish bagel I believe). This recipe makes 6, but you could easily double the recipe. You could also use sesame seeds in place of the poppy seeds, or like I do sometimes, a combo of both. These are great toasted, good for a sandwich  or like here for a breakfast.

2 1/4 tsp dry active yeast (1 packet)
3/4 c warm water (about 110 degrees F)
1/2 tsp salt
1 1/2 -2 c AP flour (all-purpose unbleached)
1/4 oz Dutch Girl Winter Vintage goat cheese, grated (can use summer vintage)
poppy seeds
1 tbsp buckwheat honey (or molasses)
2 tbsp warm water


In a large mixing bowl add yeast to warm water with a pinch of sugar. Let dissolve for 5 minutes.

Add in 1 cup flour, salt and cheese. (if you are using a kitchen aid mixer, use dough hook. knead for 5 minutes, adding flour until dough is soft, and pulls away from side of bowl and clings to hook). Stir to combine, continue to add flour as needed until a stiff dough forms. Turn out to a floured surface and knead, until soft and supple. Add flour as needed.

Place in a lightly oiled bowl. Cover with a towel, and let rest for 1 hour.

Using to 2 plates place poppy seeds on one and the other whisk together the honey and water; set aside. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Turn dough out onto work surface. Take  care not to add to much flour at this point, this will make rolling out a little harder. (only add dusting of flour if dough is sticking to much). Divide the dough into 6 equal pieces.

Take one pieces and roll out into a 8" snake-like log. Bring the two ends together and press shape a circle. (I form the circle over fingers and roll the to ends together). Continue until all 6 bagels are done.

Taking one bagel at a time and dip both sides into the honey mixture and then into poppy seeds. (both sides). Place on baking sheet and repeat with remaining bagels. Cover with a towel and let rest for 30 minutes.

Remove towel and bake for 20-25 minutes or until golden. Remove from baking sheet to a cooling rack. (rotate pan half way through for even baking).

Shrimp and Basil Risotto

This dish is a great example of why in the spring/summer I take advantage of the wonderful local produce! The basil from the Farm B/B was so fantastic this year! I must have "put-up" a good 8 ice cube trays (plus some of my own). And of course my stock was made with Wintergrass chicken backs. This is why I always store away things, so on a cold winters day, I can enjoy a meal with all the freshness of summer!

1 lb shrimp, peeled and deveined (defrost if using frozen)
1/2 c white wine, optional
4 c chicken stock
1/4 c chopped basil (this about 4-6 ice cubes)
1 c arborio rice
1 large The Farm B/B onion, diced
2 garlic cloves, minced
4 tbsp olive oil
1/2 c grated Jones Family Caldwell cheese
s/p
2 tbsp Kriemhild Butter


Heat chicken stock until just warm. Keep over low heat.

In a large skillet heat olive oil over medium heat . Add in onion and garlic and saute until soft, about 5-7 minutes. Add in rice, stir to coat in oil and lightly toast, 2-3 minutes.

Add in white wine if using,adjusting heat so that the liquid simmers. If you're not using the wine add 1 ladle of  stock. Stir to combine. Allow just about all the liquid to be absorbed into the rice. Then add another ladle. Stir to combine, again allow just about all the liquid to absorbed. Give the rice a stir often. Season lightly with salt and pepper, add in basil.

Continue adding ladles in the above intervals, after about 20 minutes, add shrimp. Stir to combine and cover shrimp. Continue to cook for another 10 minutes, adding liquid as needed. The sauce should be nicely thickened and the rice al dente. Add in Caldwell cheese, stir to combine well. Add 1 tbsp of butter, stir to melt into sauce. When the butter is just about melted in, add in the remaining 1 tbsp of butter. Adjust s/p to taste. Allow to stand for about 5 minutes before serving.

Lamb Chorizo Soup

This soup is hearty and flavorful. If you don't like quinoa, rice or barley could be substituted. When you cook your dried cannellini beans, slightly under cook them. They will finish cooking in the soup and won't turn to mushy. Again with the flavor coming from the ingredients, this another great example of why using fresh, local and organically grown foods is important.

1 lb Sweetgrass Lamb Chorizo*
4 tbsp Gaia's Breath Lard
1 1/2 c diced The Farm B/B carrot
2 lg The Farm B/B onion, diced
2 garlic cloves, minced (Russia Corners or The Farm)
2 c pureed tomato, (yes the wonderful heirloom tomato you put up while they fresh!)
4 c chicken stock, homemade preferably
4 c water
2 c cooked cannellini beans
s/p
1 c quinoa, rinsed and drained

*par boil the chorizo and cool slightly, this makes it easier to slice.

In a large stock pot, melt lard. Add in onion, carrot and garlic. Saute for 5-7 minutes or until slightly softened.

Add in beans, sliced chorizo, tomato, stock and water, season with s/p. Bring to a boil. Reduce to a simmer, place a lid askew. Let simmer for about 1 hour.

Bring to a boil and add in quinoa. Cook over medium high heat for about 10-12 minutes. Quinoa will thicken the soup and slightly burst. Adjust seasoning adding s/p if needed.

Curry fruited Chuck Roast

This is a great lazy day, keep me warm and heavenly scents afloat in your house roasts! Very easy to put together, then let it do it's own thing for the next 5-6 hours! (If you use a slow cooker, low 8-10 hrs). The dried fruit is your choice, but a nice combo is figs, cranberries, cherries, apricot and flame raisins. The fruit actually makes a wonderful sauce, that is not a sweet as you might think, the depth of richness pairs well with the "beefiness" of the roast.

1 Sunnybrook Chuck Roast
2 The Farm B/B onions, thinly sliced
1 garlic clove (Russia Corners or The Farm), minced
3 tbsp Gaia's Breath Lard
1 tbsp grated fresh ginger
1 1/2 tsp curry powder
1 1/2 c dried fruit of choice (dice large piece of fruit)
1 1/2 c water


Preheat oven to 275 degrees F.

In a large dutch oven heat lard. Season roast with s/p liberally. Place roast in dutch oven and brown on both sides, about 5-7 minutes each side. Remove to a platter,

Add in onion and garlic, scraping up the bits left behind from the roast. Season with s/p, saute for 7-10 minutes until soft and slightly golden. Stir in fruit, ginger and curry. Cook for 1-2 minutes. Return roast to pan and add water. Bring to a boil.

Place lid on top of pan and place in 275 degree F oven. Let roast for 5-6 hours. Check about 1/2 way through adding liquid if needed.

Remove from oven. Place roast on a platter, tented with foil. Remove layer of fat and bring liquid to a boil, boil for 3-5 minutes to thicken slightly. Adjust seasoning.

Serve sauce to the side of meat. This roast should literally slice like warm butter. Tender moist and flavorful!

Maple Hill Creamery Chocolate Cake

Other then a cheesecake this is my most requested cake. The moistness that Maple Hill Creamery brings can be compared by no other! The beauty is this you can make this cake two ways: light and fluffy using the creamline yogurt or if you like a more dense cake use the greek yogurt! You have to love the flexiblity from a product that is truly local! Frost this cake with your favorite frosting (I use a coffee buttercream).

1 tbsp dutch processed cocoa (use a good quality one)
1 tbsp AP flour

Whisk these two together. Butter to 9" round pans, "flour" using cocoa mixture. Set pans aside.

CAKE:

2 c AP flour
2/3 c dutch processed baking cocoa *
1 1/2 tsp baking soda
1 1/2 c raw sugar
1/2 c Kriemhild Butter, room temperature
2 eggs, room temperature
2 c Maple Hill Creamery Plain Yogurt, room temperature (or equal amount of Maple Hill Creamery greek yogurt)
1 1/2 tsp vanilla extract
(optional for an almond chocolate cake reduce vanilla to 1/2 tsp and use 2 tsp Almond extract)

Preheat oven to 350 degrees F.

In a large bowl sift together the flour, cocoa and baking soda.

In a large mixing bowl beat butter and sugar until light and fluffy, about 5 minutes. Stop machine and scrap down sides. Add eggs one at a time, until well incorportated, scraping down sides in between.

Combine extract with yogurt. Add 1/2 c dry ingredients, then 1/2 c yogurt to butter mixture on low speed. Beat just until combine before adding more. Alternate dry with wet, until all ingredients are combined. (do not over beat, mix just until most of the ingredients have blended in).

Divide batter among the two 9" pans (TIP: use an ice cream scoop or a measuring cup to evenly divide the batter). Gently tap pans on counter to release air bubbles.

Bake in oven at 350 degrees F for 45-50, rotating halfway through, or until an inserted toothpick comes clean. (the cake will be slighlty pulling away from sides of pan).

Allow to cool in pan on a rack for 10 minutes. Then invert onto baking rack, remove pan and allow to cool completely before frosting. (You can slice each round in half to yeild 4 layers for a more dramatic look).

This recipe will make 24 cupcakes. Adjust the baking time to 15-18 minutes.

* I use a 50/50 combination of a Black cocoa and dutch processed cocoa, this gives a nice dark chocolate taste. I buy my cocoa at the Little Falls Co-Op.

Jones Family Farm Cheese Cake

I have always made a good cheese cake, ask anyone that has had the privilege of me making one for them, not tooting my horn, but they were good! But when I started using JFF cream cheese, that is when they went from good to great! Everyone would say, "okay what is different? It tastes lighter yet creamier and richer then before!" There is something about how JFF makes their cream cheese, really does change the taste, I can no longer say that I make a good cheesecake, it is great, but all the credit goes to JFF.

Oat pastry Crust

1/2 c Kriemhild Butter, melted
1 1/2 c wheat pastry flour
1/2 tsp salt
1/2 c brown sugar
3/4 c oats, toasted*

4 - 8 oz JFF cream cheese, at room temperature
1/2 c raw sugar
1 tsp vanilla extract
3 eggs (JFF, Wintergrass, Sweetgrass, The Farm or Mountain View) at room temperature
1/2 lb good quality white chocolate, melted and slightly cooled

Ganache:
1 c heavy cream
1 tbsp Kriemhild butter
12 oz good quality dark chocolate (at least 60 % cocoa), finely chopped

grated white and dark chocolate

Preheat oven to 350 degrees F. Cover outside of a 10" cheesecake pan with foil tightly, coming up the sides, use at least two layers. (You need a large roasting pan, one that will hold cheesecake with room).

MAKING THE CRUST: * toast oats in a cast iron over med/high heat for about 10 minutes, stirring often. Allow to cool.

Place oats, pastry flour, salt and brown sugar in food processor. Blend for 1-2 minutes. Slowly drizzle in melted butter.

Pour mixture into bottom of prepared pan, pressing firmly and evenly. Bake for 15 minutes. Allow to cool.

MAKING FILLING: Bring a teapot of water to boil.

In a large mixing bowl, beat cream cheese and sugar for about 5 minutes on high, until light and fluffy. Stop machine and scrap down sides. Beat in eggs, one at a time, scraping sides in between. Add vanilla and melted chocolate, and blend well.

Pour the filling into cooled prepared pan. Place pan inside roasting pan, then place on oven rack. Carefully pour the boiling water in roasting pan, coming about 1/2 way up pan.

Bake for about 40 minutes or until the center slightly jiggles when shaken. Turn off oven and let cake cool for 2 hours. Remove cake from oven and place on rack to finish cooling. Once cooled, run a knife around outer edge to loosen, then remove sides of pan. Wrap with plastic wrap and refrigerate at least 4 hours, best over night.

Invert cake on one plate, remove bottom of pan, use a knife to loosen. Place a cooling rack over bottom of cake and invert. Place rack over a large baking sheet.

MAKING GANACHE:

Place chocolate in glass bowl. Bring heavy cream and butter to boil, pour over chocolate. Allow to stand for 5 minutes. Whisk until the mixture becomes dark, silky and smooth.

Using a small ladle, slowly but evenly pour the ganache over the cheesecake. I drizzle around the edge first ensuring the sides get covered, then start in the middle and work out to the sides. (you may have some chocolate leftover). Allow to set up for at least 1 hour.

Using large spatula's carefully transfer the cake to the serving platter. Refrigerate for at least 2 hours, over night is best.

Always serve cheesecake at room temperature. (I take my mine out when I am starting to cook my meal). To aid in slicing dip knife in a glass of hot water, then wipe with towel before slicing. Wipe excess cake, before slicing the next piece.

Wintergrass Maple Glazed Pork Belly with apples and shallots

I think I have really fallen in love with roast pork belly...aka Wintergrass slab bacon! If you are a crackling lover this is a great recipe for you, the maple glaze only enhances the taste and crispness! The apples and shallots become carmelized and add a new depth to the dish!

1 Wintergrasss slab bacon, thawed
1 bag The Farm B/B shallots (or 2 large sweet onions)
1/2 c Mill Hollow Maple, grade B
4 tbsp apple butter (homemade preferred) or thick applesauce
1 tbsp crushed fennel
1/4 c apple cider
4 lg baking apples (Jonathon, johnagold, Pippin)
ground black pepper


Preheat oven to 5oo-550 degrees F. Allow a good thirty minutes to fully insure it is at proper temperature.

Place syrup, fennel, cider and apple butter in a saucepan. Bring to a boil, then reduce to a slow boil (slightly more bubbles then a simmer, but not a full boil). Stir to prevent scorching, and let reduce by 1/3. Do not leave unattended, this will only take about 5-10.

Meanwhile, score hatch mark into the skin of the bacon. Be sure to use a VERY sharp knife.(diagonal slices one way then the opposite). Use care not to cut to far into the fat layer. Season with black pepper.

Peel shallots (peel and slice whole onion) and spread in bottom of a large roasting pan. Place belly on top. Place belly in preheated oven for 15 minutes. (some smoking may occur, turn on fan or slightly open a window). Core and cut apples into wedges.

Reduce heat to 350 degrees F. Quickly add in apples. Let roast for 30 minutes. Baste slab generously with maple glaze. Continue to roast for 1 1/2 hours, basting every 30 minutes.

Remove from oven and let rest at least 15 minutes, before slicing. (you can at this time slice of the top crisp layer, then slice meat, the crackling can be difficult to cut through.) When meat is slice, plate surround with apple, shallots and crackling. Serve any remaining glaze to the side.

This dish goes well with any of the following: garlic greens, garlic mashed potatoes, roasted fennel.

Fig Wheat Berry Pudding

This recipe was inspired from Turkish friend, Binnur who shared "Turkish fig ice cream". Not anything like what you think about when you hear ice cream. It is more a loose pudding, so simple by design, but huge on taste! I took it a step further to make this dish. Adding Mill Hollow maple syrup doesn't make this dish sweeter, but the syrup actually highlights the wheat berries.

1 1/4 c cook wheat berries (cook 1/2 c raw) *
6 dried Turkish figs
1 1/2 c milk (I used raw milk)
2 eggs (JFF, Wintergrass, Sweetgrass, Mountain View or The Farm) room temperature
1/8 tsp salt
1/2 tsp vanilla extract
1/2 c Mill Hollow Maple Syrup

Preheat oven to 300 degrees F. Butter a 2 qt dish, that can fit inside a large roasting pan.

Bring milk to a boil. Remove from heat and allow to cool to about 130 degrees F. Soak figs in hot water for about 5 minutes. Remove and drain. Remove stems and finely chop figs.

When milk is at temperature, place in a blender along with the figs. Blend well. Bring a teapot of water to a boil.

Pour milk mixture into a large bowl. In a separate bowl whisk the eggs, syrup, vanilla and salt. Whisk this into the milk/fig mixture. Stir in wheat berries. Pour into prepared dish.

Place a kitchen towel in bottom of roasting pan. Place the prepared pudding dish on top of towel. Place on rack in oven. Now carefully pour hot water into roasting pan to about halfway up the dish. Carefully push rack into oven, try not to splash water. Bake 300 degrees F for about 1 - 1 1/2 hours. After the first 30 minutes, gently stir the wheat berries. Cook until the center is just set.

Can serve warm or chilled. (I served pudding chilled topped with slightly warmed Mill Hollow syrup)

* to cook berries: Rinse berries under cold water. Place in a pot and cover with cold water by at least 2". Bring to a boil, reduce and simmer,  covered for 45-60 or until tender to the bite.

Mountain View Sausage Breakfast cup

These are great for a brunch, because they are equally tasty at room temperature. The filling can be anything you would like, you could make 4 with one type then something different for the other. The all pig sausage from Mountain View adds a subtle sweetness that makes a huge impact on the taste buds. I have even taken the time to crack whole eggs, but the trick is, as we have such lovely large eggs, one is too much for each cup. What I do is separate the yolk and white, add one yolk to each cup, then slightly whisk the white and carefully pour into cup, you will not use all the whites. (you can freeze egg whites for up six months). I like mine served with a slice of Feta, but you can easily add any cheese to the filling, I think the new Clear Bleu Sky from JFF would be nice.

1 lb Mountain View Dairy All Pig sausage, bulk at room temperature
4 eggs (lovely choices of Mountain View, The Farm, Wintergrass, JFF or Sweetgrass)
3/4 c chopped bell pepper (yes the ones you froze from the abundance of Old Path)
3/4 c diced leek or your favorite onion from The Farm B/B
olive oil
Feta cheese optional

Preheat oven to 350 degrees F. You need a 12 muffin pan (or 2 -6)

Divide the sausage equally into 8 sections (about 1/4 c)**. Flatten into a patty, then press firmly and evenly into each cup. (keep a bowl of water handy, just dampen hands to prevent sticking). Once each cup is formed place in refrigerator until ready to bake.

Heat oil in a skillet over medium heat and saute leek and pepper, until just taking on color. Allow to cool slightly. Whisk eggs in a bowl (or a large measure cup with pour spout) until light and fluffy.

Remove sausage from refrigerator and divide leek and pepper among the cups. Pour in beaten eggs, about 3/4 full.

Place in a baking sheet and fill empty tins about 1/2 way with water then bake for 15-20 minutes or until egg is just set. Allow to cool for at least 5 minutes before running a knife around edge to loosen, then remove.

**I used the bottom of vinegar bottle that fit the cup, to press in firmly.

Eye Round Roast (shown with wintersquash risotto)

This is a great example of two cooking types: Dry and slow. This has got to be my all time favorite way to cook this roast, the full beef flavor, the tendernes and the blush of pink is just what beef should be all about! I kept the seasoning to just salt and pepper, which is all this wonderful cut really needs.

1 Sunnybrook Eye Round Roast
Kosher Salt and Fresh Ground Black Pepper


Prehat oven to 500 degrees F. (make sure to allow it come up to temperature)

Season roast liberally with salt and pepper. Place roast in a cast iron skillet (or quality roasting pan that can with stand the high heat), fat side up.

Quickly and carefully place skillet in oven, taking care not to leave the door open too long. Immediatly reduce heat to 450 degrees F. Roast for 22-25 minutes (about 4 mintues/pound). Turn off oven. DO NOT OPEN THE DOOR FOR 2 1/2 HOURS. Trust me, it seems so oddly simple, but it is truly the way to go!

Remove from oven, place on cutting board and slice into thin heavenly succulent  beef!! (leftovers, if there are any will make the best roast beef sandwhich you ever had).

Goat and Feta Meatballs

I really love this blend of flavors,  they remind me of Swedish Meatballs, creamy and light yet meaty. To this day it amazes me how so few ingredients can produce such a oral satisfying sensation. Of course the true key is to use locally made products, for they can bring it home time after time, like an old friend forever dependable. For those that have not had the pleasure of eating goat meat, this is a great introduction into this delightfully delicate meat!

1 ground JFF Goat meat, room temperature
1/3 c Bulgar wheat
2 c boiling water
1/2 tsp kosher salt
3/4 tsp ground black pepper
4 oz Mountain View Dairy Feta, crumbled
3 tbsp fresh parsley, chopped finely (3 tsp dried)
1 tbsp fresh mint, finely chopped (1 tsp dried)
3 cloves garlic (The Farm or Russia Corners), minced

In large bowl soak Bulgar in 2c of boiling water for 15 minutes. Drain any excess water left, and squeeze bulgar to remove any remaining.

In a large bowl mix all ingredients well. Cover with wrap and refrigerate for 30 minutes but 3 hours if you have the time.

Preheat oven to 400 degrees F. Line a large baking sheet with foil. Form about 20 meat balls from mixture, line on baking sheet. Drizzle with olive oil.

Bake for 15-20 minutes. Serve with Basil Hummus couscous or buttered noodles.

Basil Humus Couscous (picutured with Goat &Feta Meatballs)

Joe and Fran's wonderful healthy products, what can you say: Flavorful and good for you! Life should be so simple! The beautiful products that they make every week for us, are not exclusive to vegans, vegetarians or Gluten free eaters, (Thankfully!) because I would be missing out on some great items! Joe and Fran really prove that eating out the "norm" whether by choice or necessity can be delish!

1 c Israeli Couscous
1 large The Farm B/B onion, diced
1 garlic clove minced (The Farm or Russia Corners)
4 c veggie stock
s/p
olive oil
1 8 - oz Health Now For You Hummus sprouted with Basil, room temperature

Place oil in a large skillet over med/high heat, saute onion and garlic for 5-7 minutes.
Add in couscous, sauteing until just taking on color about another 5 minutes. Season with s/p.
Pour in stock, bring to a boil then reduce to a simmer. Cover and cook for 15-17, or until all liquid has been absorbed.
Remove from heat, stir hummus. Cover and let stand for 5 minutes.

Sweetgrass Maple Brined Fresh Ham

I really like fresh ham, I guess I prefer the more "pork" taste then a "ham" taste. This maple brine only helps heighten the flavors that are already spectacular! We really are so lucky at the Foodshed, no matter which farmer you savor (or favor) you are guaranteed flavor beyond anything you could spend top dollar on at a store on!
(tip: I use this brine for chicken and turkey as well)

1 Sweetgrass Fresh Ham Roast
BRINE:
1 c brown sugar
1 /2 c Mill Hollow Maple syrup, grade B
1/4 c Wild Mountain Buckwheat Honey
1/8 c balsamic vinegar
1/4 c kosher salt
3 garlic cloves (The Farm B/B or Russia Corners), unpeeled and smashed
2 bay leaves
1/2 c chopped fresh ginger (no need to peel)
1 tsp red pepper flakes
2 large sprigs of fresh rosemary (no need to remove from stem)
6-8 c water

In a large pot combine 6 c of water and the rest of the brine ingredients. Stir well and bring to a boil. Allow to boil for about 5 minutes. Remove from heat and allow to cool completely.

Place ham in a large glass bowl (or a zip bag or any container large enough to hold the ham and brine). Pour brine over ham to cover, adding reserved water in needed. Store in refrigerator for at least 1 day, but up to 4 days for a better flavor. Rotate the ham at least twice a day.

Remove ham from brine, and carefully pat dry. Let stand unwrapped for at least 30 minutes. Preheat oven to 325 degrees F.

Place ham on rack lined roasting pan. Roast for 20-25 minutes/lb. Allow to rest for 20 minutes tented with foil.

Celery Root,Butternut Squash and Apple Gratin

I really enjoy when I create a recipe and my husband makes this "oh I don't know about that" look and he ends up loving it more then even me! Each ingredients blends well together, yet you can distinguish each flavor as well, exceptional.

1/2 lb of Sweetgrass bacon ends, finely diced
1 large The Farm B/B onion, peeled and sliced
s/p
1 c heavy cream
1 large The Farm B/B celery root, grated (you will need 2 c)
1 the Farm butternut squash, grated (you will need 2 c, you can freeze the rest)
3 large apples, grated
1 c of fresh bread crumbs (oh try Rosemont Cinnamon swirl here, it brings something fantastic)
1 tsp dried thyme
3 tbsp Kriemhild butter, melted

Preheat oven to 350 degrees F. Butter a 2 qt casserole dish; set aside.

Place celery root, squash and apple in a large bowl and pour heavy cream over top. Stir to combine.

In large skillet cook bacon until rendered and crisp. Using a slotted spoon remove bacon to drain on a paper towel; set aside.

Drain off all but about 2 tbsp of the rendered bacon fat. Add in sliced onion and saute until just lightly golden and soft over medium heat.

Combine bread crumbs, thyme and melted butter.

Spoon half of the grated mixture into bottom of prepared dish, top with onion and bacon, season with salt and a good amount of black pepper. Spoon remaining grated mixture over top, smooth out and pour in any heavy cream remaining in the bowl. Sprinkle butter bread crumbs evenly over the top.

Bake at 350 degrees F for 50-60 minutes, uncovered. Allow to stand for at least 20 minutes before serving.

Have a crowd to feed, you can double this recipe and bake in a 13x9 buttered pan. Add about an additional 20 minutes to baking time.

Smoked Goat cheese Filet mignon

Sunnybrook really knows beef! This filet mignon is so "buttery" tender, yet can carry the flavor very well of the goat cheese! I served with garlic mash potato, and the beef actually enhanced the potatoes!! Sometimes there are no words to describe utter bliss...

2 Sunnybrook Filet Mignon (or one per person)
4 oz JFF Fresh Goat Chevre-Adirondack (the Bleu Sky would be nice as well)
kosher salt
fresh ground black pepper
3 tbsp lard


Bring filet to room temperature for at least 30 minutes before cooking.

Preheat oven to 400 degrees F.

Over med/high heat a cast iron pan til hot. Melt off lard. Season each side of filet with a generous amount of salt and pepper.

Carefully place filet in hot pan. Cook for 5 minutes, do not touch. This allows a nice crust to form.
Turn over.

Place in hot oven for 7 minutes for rare, 8-9 minutes for md/rare 10-12 minutes for med.

Remove from oven, top with Chevre and let stand for 5 minutes before serving.

Apple Butter and Fennel Pork chops

Apple butter is not very common these days, you can substitute apple sauce just add a pinch of ground cloves and nutmeg. The thickness is not the same, but works nicely. If you are lucky enough to make your own or know someone that will share even better. Gaia's Breath pork rib chops are so wonderful to work with. Gone are the days of dried out chewy chops! There is a wonderful succulent moistness to these chops, that just tickles and pleases the palate!

4 Gaia's Breath Pork Rib chop
1/4 c apple butter
2 tbsp white wine vinegar
1 tbsp whole grain mustard (preferably homemade)
s/p
2 The Farm B/B fennel
4 tbsp Kriemhild Butter

Preheat oven to 350 degrees F.

Melt butter in a large cast iron pan over medium heat. Thinly slice fennel. Add to melted butter and season with s/p. Saute for 12-15 minutes over medium/low heat until slightly caramelized. Remove from pan to a plate; set aside.

Add another 1 tbsp of butter to pan if needed. Season pork chops with s/p well. Add to pan and brown on both sides, about 3 minutes per side.

Meanwhile whisk together the apple butter, vinegar and mustard. Add a pinch of s/p.

Add apple butter to pan and bring to a boil. Boil for about 5 minutes or until liquid reduces by 1/2. Divide the fennel over top of the chops. Cover pan with a lid or foil.

Place in oven for 30 minutes.

Remove and let stand for about 5 minutes before serving. Serve apple butter sauce to side. Serve with spaetzle (as in picture) or garlic mashed potatoes, rice or noodles of choice.

Sweet and Spicy Turkey Soup

If anyone made the spiced honey recipe back when I was emailing recipes, this is a great use of it. It highlights the flavor of the heritage turkey from Sweetgrass. If you didn't make that honey, no problem.

3 c large chunks of Sweetgrass turkey (leftovers are perfect)
1 bag of Gaia's Breath Bok Choy, chopped
1 the Farm B/B onion, diced
2 garlic cloves, minced (Russia Corners or The Farm)
4 c turkey stock
2-3 tbsp olive oil
1/2 c spicy honey*
3 c cooked rice
s/p

In a large stock pot, heat oil over med heat. Add in onion and garlic,season with s/p, saute until soft about 5-7 minutes. Add in honey, and bok choy. Toss to combine, cook for 1 minute. Add in turkey and stock. Bring to a boil, reduce heat simmer for 30-45 minutes.

I like to place my rice in the bowl, then top with hot soup.

*Place 1/4 tsp hot pepper flakes in 1/2 c honey. Let stand for at least one hour. Can leave the flakes in for extra heat or strain out.

Tips for Thanksgiving leftovers

Use a ice cream scoop to scoop stuffing out onto wax paper lined baking sheet, place in freezer, once frozen place in zip lock bag to freeze to have handy when you are busy. Reheat in oven at 350 degrees for about 25-30, or until heat through.

Use ice cream scoop for mashed potatoes, again scoop onto line baking sheet, freeze, bag and keep handy. (This works great for mashed sweet potatoes as well).

Cube leftover turkey meat, place in zip bags, in 2 c amounts. Use later for potpie, add to soup, biscuit and gravy. Or grinder some up to use (2c) in a turkey shepard pie. Dice (small cube) and use to make turkey hash. (equal amounts of potato dice, seasoning, cooked in lard until golden and delish! Top with a poached egg!)

Any veggies left freeze and toss in a soup, or add to that shepards pie.

Quick breads leftover, cube and freeze in 2 c bag, use to make a bread pudding. Yeast bread left over, cube roast in oven at 350 degrees for 30 min, allow to cool. Grind in a food processoer and have bread crumbs on hand.

Don't forget to clean the carcass, and make stock!!

Most pies can be frozen for up 3 months.

Savory Acorn Kale Bread pudding

This dish is a great on the side with, yes turkey, but also a nice pork roast. It is more of a combo of two things, stuffing and bread pudding.  Feel free to use any winter squash, I am a fan of the acorn in this though.

5 c of cubedb/ stale sourdough bread (I used Heidelberg)
1 The Farm B/B  acorn
1 bundle of kale or braising greens from The Farm B/B or Gaia's Breath
1 onion, diced The Farm B/B Redwing
1 garlic clove, Russian Corners or the Farm B/B
1 tbsp of Garam Marsala
2 tbsp Wild Mountain Buckwheat Honey
8 oz JFF cream cheese, room temperature
1 3/4 c milk, room temperature
3 eggs, room temperature
s/p to taste

Preheat oven to 325 degrees, generously butter a large casserole dish. (use one that can fit in a large roasting pan)

Cut acorn in half and clean out seeds/pulp. Cut into 1" slices. Using a peeler, remove the skin, then dice into roughly 1" cubes. Set aside.
Bring a large pot of water to a boil. Remove stems from kale and rough chop. Blanch in boiling water for 30-60 seconds. Drain and rinse with cold water. Squeeze out all excess water. Finely chop, set aside.

In a large mixing bowl whisk together the cream cheese and eggs, slowly whisk in milk. Combine well. Add stale bread, set aside.

In a large skillet saute onion and garlic in 1 tbsp olive oil. (5-7 minutes) Add in kale, Garam Marsala and honey. Cook for another 5-7 minutes. Bring a teapot of water to boil.

Add kale and acorn to bread cubes, combine well. Season with s/p to taste.

Pour into prepared dish. Level off top. Place this dish in a large roasting pan. Place on rack in oven, then carefully pour hot water into roasting pan, about 1/2 way up dish. Bake for 45-60 minutes, or until a knife inserted in the middle comes clean.

Soup of the Week: Hungarian Goulash

I was just talking in class this past weekend about Paprika. A spice when mentioned I imagine, if you are like me, think of that stuff that is sprinkled on deviled eggs and such. But good quality Hungarian paprika is a valuable spice of its own. And goulash, what comes to mind? Ground beef with , elbow pasta dish? That is use to come to mind for me and that is far from what this traditional dish is.

This dish again stress the importance of good quality ingredients. You could use stew meat in place of the soup bone, but you will have a less beefy broth. Make sure you use a good Hungarian paprika, the paprika in jars at the grocer labeled paprika, will be disappointing. Oh and unless you like things very spicy, don't buy the Hot Hungarian paprika, a good quality Hungarian Paprika has a nice smoky and spicy flavor.

1 lg Sunnybrook Farm Beef soup bone
2 large The Farm B/B onions, diced
1 c chopped bell pepper (green or red, you know the ones you chopped and froze from Old Path)
3 medium The Farm B/B potatoes, cubed (I used fingerling potatoes, small whole cut big ones in 1/2)
3 carrots, diced either Gaia's Breath or the Farm B/B
1 tsp caraway seed
2 tbsp Hungarian Paprika
2 c crushed tomatoes (good we preserved the summer bounty!)
6 c water
2-3 tbsp olive oil
salt to taste


Place a large pot over med/high heat. Add 2 tbsp of oil, season soup bone with s/p. Carefully place bone in pot. Sear meat for about 4-5 minutes on each side, then remove to a platter and set aside.

If needed add remaining tbsp of oil. Stir in onions and peppers. Lower heat to med/low and cook until softened and just a hint of color shows. Stir in paprika and caraway seed and cook for 1 minute. (stirring to avoid burning the paprika). Add in tomatoes, meat and enough water to just cover the meat. Bring to a boil, reduce to a simmer. Cover askew and allow to simmer for about 2-2 1/2 or until the meat is fork tender. (adding additional water to keep meat barely covered, if needed)

Remove meat and cool slightly, add  carrots to broth and let simmer for about 15 minutes. When meat is cool enough to handle, remove from bone and dice in to pieces. (remove any chewy pieces and disgard with bone). Add meat and potatoes to the pot. Stir to combine, allow to simmer for another 30-40 minutes. Potatoes and carrots should hold form, but be fork tender. Adjust your seasoning.

Serve with a dollop of Maple Hill Greek Yogurt.
 (I love the deep earthy red of this soup from the paprika!)

Soup of the week: Old Goat Salsa Soup

Salsa has become a great staple in my pantry! Yes the usual great for a quick dip, but it is a perfect base for many dishes that call for onion, peppers, tomatoes, spices etc. We are lucky to have this convenience food available from Old Goats farm!
In the winter I always cook dried beans, wheat berries and a few other things to have on hand to make a meal quickly during the week. You could easily add in your choice of chopped meat to this soup, but I like the meatiness of the beans, the sweetness from the zucchini, carrots and corn which gets rounded out nicely with the heat of Spikes Hot Salsa (you can use Violets if you like it more mild).

2 c dried black beans (or a combo of black and red kidney)*
olive oil
1 tbsp dried oregano
1 tbsp cumin
s/p
2 the Farm shallots, peeled and cut in half
1 jar of Old Goats Spike hot Salsa
2 c shredded carrots (note** you can shred and freeze carrots for later use)
2 c shredded zucchini (you know when you bought extra from The Farm, and froze it)
2 c corn kernels
4 c veggie stock (preferably your own)
3 c water

*Soak beans overnight. Drain and cover by 2" inches with cold water. Bring to boil, reduce to a simmer. Place a lid on the pan askew and simmer for 45-60 minutes or until tender. Drain, and cool. Set aside until needed. Beans will keep in the frig for about 5-7 days. Don't forget that you can also freeze the beans, just put in zip lock bag, take all the air out and freeze.

In large pot cover the bottom with olive oil. Heat oil over med/high heat then add in beans, cumin and oregano. Season with salt and pepper. Saute until the beans just start to crisp slightly. Add in salsa, corn, carrots, zucchini, shallots, stock and water. Stir to combine, bring to a boil then reduce heat to a simmer. Cover askew and cook for 30-45 minutes.

Pork Cooking Times and Temperatures

PORK COOKING TIMES AND TEMPERATURE

                                                                                Internal Time

FRESH PORK                                   WEIGHT         TEMP             MIN/LB

Center loin/bone                                   3-5 lbs             160F                 20

Boneless Top Loin                               2-4 lbs             160F                 20

Blade lion/Sirloin                                 3-4 lbs             170F               40-45

Rolled lion                                            3-5 lbs            170F                35-40

Half Leg/bone                                      5-8 lbs            170F                35-40

Leg Half/shank/butt                             3-4 lbs            160-170F           40

Boston Butt                                          3-6 lbs            160-170F           45

Shoulder                                               4-6 lbs             170F                40-45

Ribs                                                      3 lbs well           1 ½-2 ½ hrs total time

       Shoulder and butt are enhanced with flavor with slow roasting. Sear seasoned with salt and pepper in lightly oiled pan over high heat then place in roasting pan. Add enough liquid to be about ¼ -½ way up the meat. Roast at 225 degrees F for 5-6 hours. Delish!!
       Shoulder with skin from Wintergrass, heat oven to 550 degrees F, place roast in a pan. Roast for 20 minutes, to start the crisping of skin. Reduce heat to 325 degrees F, season with salt and pepper, roast for up to 4 hours depending on size. Remove crackling, pull the pork and chop the crackling, mix together.

FRESH PORK

                                                             GRILLED

                                                             Indirect heat

                                                           Med (145F)            Well (160F)

Steak (blade) ½”-1” thick                  10-12 min               12-14 min

Chops ¾”-1”                                      12-14 min               14-19 min

Patties ½” thick                                  6-8 min                   8-10 min

Lamb and Goat cooking Times and Temperatures

 Oven Temperature 325 degrees F

                              Weight                  time/doneness(minutes/lb)

                                                       mdrare              med             well
                                                       145 F                160 F             170 F

Whole Leg            5-7 lbs             15-20               20-25             25-30

                              7-9 lbs            20-25               25-30            30-35

Leg half (bone)     3-4 lbs             25-30              30-40            30-35

Leg roast bnless     4-7 lbs               20                             25                30

Rib (rack) roast     1 ½-2 ½             30                             35                40



Chops grilled over high heat          5                               8                  10

Again remove at least 5-10 degrees sooner then desired temperature, allowing for carry over time.

Veal Cooking Times

VEAL COOKING TIMES (med. Done) 155-160 degrees F

                                                   Oven temp                  weight         Time/lb

Boneless Shoulder                325 degrees F                 3-5 lbs      35-40 min/lb

Boneless Loin                       325 degrees F                 3-5 lbs       25-30 min/lb


Grilling (indirect heat) med/low             Thickness                Total Time

Loin or Rib chops                                    1”                             12-14 min.

Arm or blade steak                                 ¾”                             16-18 min

Shoulder kabobs                                    1 ¼ “ cubes                16-18 min

Ground patties                                        ½” ( 4 oz)                  12-14 min

Chicken Time and Temperature

OVEN ROASTED (internal temperature of 180 degrees F.)


CHICKEN WHOLE                                     TIME

OVEN TEMP     WGHT           UNSTUFFED    STUFFED

350                      2 ½-3 lbs         1 ¼-1 ½ hrs      1 ½-1 ¾ hrs

350                      3-4 lbs             1 ½-1 ¾ hrs      1 ¾-2 hrs

350                      4-6 lbs             1 ¾-2 hrs           2-2 ¼ hrs




GRILLED (indirect heat) Internal temperature 180 degrees F

Whole broiler/fryer      3-4 lbs             60-70 m              1 ¼-1 ¾ hrs

Whole roaster               5-7 lbs          18-25min/lb           23-55min/lb

Breast half                   6-8 oz            10-15 min/side
    Boneless

Leg/Thigh                  4-8 oz              10-15 min/side

Turkey Cooking times and temperature

Turkey Cooking times and temperature (oven temperature at 325 degrees F)
Internal temperature of 180 degrees F.

TURKEY WHOLE          unstuffed                           stuffed

 8-12 lbs                            2 ¾-3 hours                    3 -3 ½ hours

 12-14 lbs                          3 -3 ¾ hours                  3 ½-4 hours

14-18 lbs                           3 ¾-4 ¼ hours                4-4 ¼ hours

18-20 lbs                           4 ¼-4 ½ hours                4 ¼-4 ¾ hours

                                 20-24 lbs 4 ½-5 hours             4 ¾-5 ½ hours

BREAST

Half /2-3 lbs        50-60 mins

Whole 4-6 lbs      1 ¼-1 ½ hours

Whole 6-8 lbs       2 ¼-3 ¼ hours

Drumsticks
                    2-2 ¼ hours

Thigh
                   1 ¾-2 hours

Wings
                   1 ¾-2 ¼ hours

Beef cooking terms and times

I was talking with a group of young people, (anything 35 and under is young to me, ha, maybe even 40) and I was glad to hear that more and more are getting into cooking/preparing meals. But so many are at a loss with what to do with what meat. So here are some terms that even some of us "seasoned" cook may have heard but were afraid to ask about....

 Grass fed beef is best rare to med/rare, it has less fat so requires about 30 % less cooking time. Also if using an older recipe, drop you oven temp by at least 25 degrees. Also using a "oil" based marinade helps.

ALWAYS START WITH ROOM TEMPERATURE MEAT AND REMOVE FROM OVEN 5-10 DEGREES LESS THEN CALLED FOR, RESIDUAL HEAT WILL FINISH COOKING WHILE RESTING.

Do yourself a favor and invest in a good digital probe style thermometer, it will pay for itself in no time!

Rare – 120 degrees

Medium rare – 125 degrees

Medium – 130 degrees

Medium well – 135 degrees

Well – 140 degrees

When it comes to cooking there are two ways to prepare meat.

DRY is: grilling, broiling, sauteing, roasting, stir frying and deep frying

WET is : Braising, pot roasting, stewing, steaming, poaching, slow cooking

GRILLING (broiling): Rib eye steak, t-bone, delmonico, filet mignon, NY strip, London broil.
Grilling should be done with two stages, high heat to sear, then low heat to finish cooking.

ROASTING: Top sirloin, tenderloin, standing rib (prime rib), top round and eye round.
No liquid is add in roasting, meat is placed in roasting pan uncovered to allow the meat to brown nicely.

STIR FRYING: Flank, top round and sirloin
Thinly sliced meat is cooked over high heat, short amount of time

SAUTEING: done in a fry pan, over med/high heat with little fat.

KABOBS: Tenderloin

BRAISING (POT ROASTING, SLOW COOKING): Chuck roast, rump roast, rolled round and ribs
This you sear the meat on high heat, then place in pan with liquid, no more the half way.

STEWING: similar to above, but you just about cover the meat in liquid.

POACHING: done in a large pan, liquid doesn't quite cover the meat at a simmer and covered.

Soup of the Week: Cannellini Tomato (0.55/pp serves 10)

Don't let this soup fool you into thinking it isn't filling. Slightly thick and the simple flavors really satisfy. Again, this recipe shows off the fantastic local produce, that we all took the time to preserve.
Serve with a drizzle of olive oil and some crusty bread.

16 oz of dried cannellini beans, soak over night and drained
1 qt turkey stock (preferably your own made from Sweetgrass backs)
2 c water
2 garlic cloves, peeled and smashed (Russia Corners or The Farm)
1 sprig of rosemary
1 qt whole heirloom tomatoes
s/p


Place the beans in a large stock pot with stock, water, garlic and rosemary. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour, or until beans are tender. Remove rosemary sprig.

Add in heirloom tomatoes. Stir to combine. Using a immersion blender, puree until smooth. (or use a blender and do in batches). Season with salt and pepper to taste, heat through.

Soup of the week: Greek Lentil (Faki Soupa) $0.85/pp serves 10

This soup is a great example of why it is important to use good, locally grown produce! With very little for ingredients you must depend on the flavor that only local quality can provide. As with every recipe that has history, there many ways that each family would make this soup. Some use carrots instead of celery, some don't add tomato at all. This my favorite version, traditionaly it calls for red wine vinegar, but I like what the balsamic brings to the table. I serve some hot sauce, crumbled feta and of course Psomi Bread, a dense crusty Greek bread.

1 16 oz pkg of lentils
8 oz of  crushed tomato (use some of those great heirlooms you canned)
1/2 c  extra virgin olive oil
2 onions (I used The Farm B/B red) diced
2 The Farm B/B celery stalks, finely diced (or use 2 carrots)
2 garlic cloves, minced (Russia Corners or The Farm)
10 c cold water
s/p
1/4 balsamic vinegar (or red wine vinegar or even just red wine)

Rinse and pick over the lentils, set aside.

In a large stock pot heat enough oil to cover the bottom of pan. Saute onion, celery and garlic until soft, about 5-7 minutes, season with salt and pepper. Stir in the tomatoes and remaining oil. Stir to combine. Add the lentils and water. Bring to a boil, reduce to a simmer, covered. Simmer for 1 1/2 - 2 hours. Stirring often and adding water if needed.

When the lentils are cooked through, stir in vinegar. Adjust seasoning and serve hot.

Crazy Cummin Cheese Crackers

I call them crazy, because when I used a pizza cutter to cut  the dough, I couldn't keep a good straight line! So crazy it is! I really enjoy the cumin cheese from Dutch Girl. I make a black bean/raisin bread that I make grilled cheese. It is delish! These crackers go great with the Chick pea and potato soup. Or just as a snack!

1/2 c Whole wheat flour
1/2 c unbleached AP flour
1/2 tsp kosher salt
1/2 tsp ground black pepper
4 Tbsp Kriemhild Butter, cold and cut into cubes
1/4 lb Dutch Girl Cumin cheese, grated
4-6 tbsp cold water

Preheat oven to 350 degrees.

Place flours, salt, pepper and grated cheese into a food processor. Add in butter, and pulse 7-8 times. With processor running, add in water a tablespoon at a time, until the dough forms a ball.

Roll dough out between to sheets of parchment paper, about 1/8" thick. Once the dough is rolled out, remove top sheet of parchment and slide the dough sheet onto a large baking sheet pan. Using a pizza cutter or a sharp knife, cut into desired sizes (avoid very small ones, so they don't burn).

Prick holes, using a fork, all across the the dough.

Sprinkle with kosher salt or sea salt.

Bake for 20-ish minutes (rotate tray half way through baking time). Or until lightly golden and slightly crisp.

Allow to cool on sheet for 1-2 minutes. Then remove crackers to a cooling rack. (they will crisp more as they cool.) Break along cut lines. Store in a air tight container.

Soup of the Week: Chick pea and Potato ($1.60/pp 8-10 servings)

The addition of the HN4Y lemon/garlic hummus, is key to this soup! Take in account the time for preparing the dried chick peas. Or like me, every week I cook up a batch of dried beans, the kind changes all the time, but I have them on hand. (will last about 5 days in the refrigerator, or you can freeze them for up to 3 months). Dried beans are better, then canned ones. They are more cost effect, you control the amount of salt, none of that slimmy - whatever- that stuff is and they stand up better to reheat, less likely to get mushy.

4 c cooked chick peas
1 onion, diced (choose your favorite, from Old Path or The Farm)
4 c The Farm B/B german potatoes, cut into 1" cubes (I leave the peel on)
1 tbsp kosher salt
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground corriander
1/4-1/2 tsp cayenne pepper (or none)
1 8 oz container of HN4Y Lemon garlic hummus, room temperature
3 tbsp olive oil
4 c chicken stock
8 c water

In a large stock pot heat oil over medium heat. Add in onion and saute for about 7 minutes. Stir in chick peas. Sprinkle turmeric, salt, cumin, corriander and cayenne stir to coat peas and onion. Let cook for 1-2 minutes. Add in potatoes, stock and water. Bring to a boil, then reduce to a simmer.

Let cook for 1-1 1/2 hours or until potatoes are just fork tender. Thin the hummus with about 1/4 c of water. Slow drizzle and stir into soup. Continue to simmer for 10 minutes, don't let it boil.

Serve with cumin cheese crackers.