Use spelt berries in place of rice or pasta. Add them cooked to a salad or soup. Mix some chicken in with them and make a light dish, served hot or cold. To cook spelt berries, add 1 cup of spelt berries to 3 cups of simmering water or chicken stock. Simmer for 1.5 hours. To make firmer, reduce fluid to 2 cup.
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Tag Archives: cooking
Rhubarb
First, don’t eat any bit of the leaves on the stalk. Most of the leaves have been removed. The leaves are mildly toxic and will give you stomach pains.
Rhubarb is used to make jams, sauces, and for baking. I was going to write about how to make rhubarb jam…but there are so many variations that it is scary! In general, you are going to cook rhubarb in a small amount of water. The rhubarb contains lots of water so it
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Utilizing your Chicken…multiple times
(by ParkerBosley)
What are you going to do with that whole chicken? Set it on the counter for a half hour. Dry it well. Heat the oven to 450 degrees. Place a rack in aroasting pan or cover the bottom of the pan with chopped onions, carrots and celery. Season the chicken inside and out with salt and pepper. Lather it with soft butter. Place the bird breast side up inthe roasting
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What are you going to do with that whole chicken? Set it on the counter for a half hour. Dry it well. Heat the oven to 450 degrees. Place a rack in aroasting pan or cover the bottom of the pan with chopped onions, carrots and celery. Season the chicken inside and out with salt and pepper. Lather it with soft butter. Place the bird breast side up inthe roasting
Chef Matthew Anderson’s Cornmeal and Sorghum Suggestions
Matt is a great customer of mine. He owns the Umami Asian Kitchen in Chagrin Falls and has dabbled a bit in
a variety of different cuisines. Matt spent most of his career in the Washington DC market and South
(Richmond, etc). I recently got him some sorghum for a goat cheese ice cream to be prepared for Dinner in the
Dark. He was quite excited about sorghum and offered this recipe for us to try.
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Veal Uses
Substite veal for beef in: meatballs, meatloaf, or
hamburgers.
Veal Pasta Sauce (Epicurious)
1 to 2 cups chopped tomatoes (either fresh or the
ones you canned from the summer CSA )
3 tablespoons butter
1 small onion, chopped
½ lb ground veal
Salt and black pepper
Quarter cup grated italian cheese (parm, asiago)
If using fresh tomoatoes, make sure they are good
and ripe (juicy). Skin the tomatoe by submerging
it in boiling water for one minute then dipping it in
an ice water bath. Peel the skins off. Score the
skin near the top or bottom
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Sorghum Chess Pie
I feel guilty putting this recipe in here because I
know there is essentially no nutritional value…but
it should be tasty and different.
A chess pie is an old fashioned pie that differs
from a custard by having cornmeal in it.
Ingredients:
- 1 cup soghum
- ½ cup butter
- ½ cup brown sugar
- 3 large eggs
- 1 tablespoon vinegar
- 2 teaspoons vanilla
- 1 tablespoon cornmeal
First, melt the butter and using an electric mixer,
blend in the sugar and sorghum. Add the other
ingredients and mix them in by hand. Do
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Sorghum
Sorghum is a field crop that looks like a cross
between corn and wheat. It is tall with a thick
stalk like corn; instead of tassles and corn cobs, it
has thick bunches of sorghum berries (look like
wheat berries).
The sorghum crop is very versatile and is usually
grown on a much larger scale than my producer in
Homerville. My producer grows sorghum for
several purposes. First, his family uses the stalks
to make syrup, which is a sweetener they use in
place of sugar. Second, the sorghum berries are
good for chicken feed. Third,
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Roasted Winter Squash
Winter squash has become a staple in our house.
It doesn’t take up any refrigerator space and is
versatile. Here are a few easy uses for roasted
squash:
1) Squash with butter and brown sugar:
Cut squash in half. Roast face down in a
roasting pan with some water. When
the squash is extremely tender to the
touch, flip it over and add butter and
brown sugar. Enjoy as a snack or side
dish.
2) Roast squash: Peel the squash and toss
with olive oil and salt. Roast on a cookie
sheet until it is the desired tenderness
that you
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Squash Risotto
Ingredients:
- Rice
- Vegetable broth or chicken broth
- Butter
- Winter squash
- Dry white wine
- White onion, chopped
- Optional: grated parmesan cheese or
similar hard, dry cheese
Method:
Start by roasting your winter squash. I’ve seen
both where the squash is peeled first (difficult for
acorn squash) or simply cut into slices/wedges. I
usally roast the squash in slices. Toss it first with
some olive oil and a bit of salt.
When the squash is tender (not mushy yet), peel
the skin off. Cut the squash into cubes or small
pieces. Note: I’ve seen recipes where people
simply peel the
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Smoked Pork Shoulder
Beth Davis Noragon from the Grovewood Tavern
prepared this for me a few weeks ago. Awesome!
Ingredients:
- 4 to 5 lb or larger pork butt/shoulder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, ground
- 2 tablespoons paprika
- 3 tablespoons finely ground coffee
- 1 tablespoon cinamon
- A smoker
Prepare the smoker according to the unit’s
directions. Smoke wood chips for 30 to 60
minutes before using with food. While chips are
smoking, rub the pork but with all the ingredients
and let sit for one hour.
Smoke the meat with the
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