Archive for October, 2011

Mom’s Cottage Ham

Posted in Meals with meat! on October 31, 2011 by Chowyunfood

If you are from Cincinnati,Chances are your Mother or Grandmother prepared some variation of this Regional delight! Cottage Ham,Green Beans and Potatoes…Porkopolis my ♥ belongs to you!

A one pound Cottage Ham,2 cubed Potatoes,3 smashed cloves of Garlic,2 Bay Leaves,Onion,Fresh, Green Beans,A bit of Sea Salt, a Handful of Peppercorns and, about 5 hours!

Had to break out the BIG pot for this one!

All of the goodies in the Pot for several hours…

Cottage Ham is not pretty but,it is CERTAINLY delicious.

This takes me instantly back, to my West Side youth!

Advertisements

A GREAT reason to LOVE Martha Stewart!

Posted in Goodies! on October 31, 2011 by Chowyunfood

If you are like me and never really “Got”Martha…This will change your mind!

The recipe is from her book Martha Stewart’s Cupcakes…You can get it from virtually EVERY food blog on the web.

Martha’s Oreo Cheesecakes!

Fresh out of the oven!

Use White Cupcake paper…Just for fun!

LONG LIVE MARTHA!!!

My Home Made Tortellini

Posted in Breads and Pasta... on October 31, 2011 by Chowyunfood

I LOVE Tortellini,Having made Pasta from scratch…This was the obvious progression…

The first step in making the Pasta…5 Eggs and 2.5 cups unbleached all purpose Flour.

Mixing in theEggs and Flour.I like doing this by hand as it is the traditional way.

I kneaded the dough for 10 minutes to help the Gluten form.

I put a tablespoon of Olive Oil in a bowl,rolled around the Dough ball, covered it with Plastic wrap and let rest for 1 hour.

Rolling Half of the Dough as thin as possible.Then repeating with the other half.

Using a Biscuit Cutter to make 1.75 inch Circles.

My stuffing.Ricotta Cheese,Grated Roast,Garlic,Sausage, browned and finely crumbled,Grated Aged Romano Cheese and Fresh Basil.

Stuffing and forming the Tortellini.

My Beautiful Hand Made Tortellini !

I melted Butter and Aged Romano with Black Pepper, a bit of fresh, Thyme and Mushroom in a saucepan and poured it over the Tortellini.PERFECT! This took 2 hours but it was worth EVERY minute!

Home Made Basil Noodles

Posted in Breads and Pasta... on October 31, 2011 by Chowyunfood

This was my first attempt at pasta Making…It was quite fun!

Any Basic Pasta Recipe will work nicely…

Wisking The Eggs and Sea Salt.

Dried Basil added to the well.

Mixing the pasta in the traditional way…

Resting the Dough for 30 Minutes…

Feeding the Dough through the Pasta Roller ,for the first of twenty or so times…

YUM!

Drying the Beautiful Pasta!

Almost Home…

My Home Made, Basil Fettuccine,With My Home Made Sauce and Finally… My Home Made Sourdough Bread with Butter and Garlic.The Sauce has HOT, Italian, Sausage and, it was all topped with Finely grated, aged, Romano.

Savory Crackers!

Posted in Breads and Pasta... on October 31, 2011 by Chowyunfood

I was looking for a Cracker Recipe to use with my Mirro Cookie Press.I found these instead!

These Crackers are WONDERFUL! I used Rosemary and Sea Salt on the first sheet and Thyme,Black Pepper and Sea Salt on the next…

I lifted the recipe from this delightful Blog.(Cheese Please)I really do not know the legality of such behavior but I wish to share them anyway!

http://cheesepleasebyjess.blogspot.com/2011/08/rosemary-sea-salt-crackers.html

I GUARANTEE You will LOVE these!

Tom’s 1 jar Jam,Homemade Butter and English Muffin Bread

Posted in Morning Meals on October 31, 2011 by Chowyunfood

I loved these three items so much and they go together so nicely that I have presented them all at once.If you follow these simple instructions you will have a delightful Breakfast…Just add Coffee!

It started with my home made English Muffin Bread…

INGREDIENTS

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110 to 115 degrees F)
1/2 cup warm water (120 to 130 degrees F)
Cornmeal
I prefer instant Yeast and I dump all ingredients in a bowl and mix with a wooden spoon(that is just me)
DIRECTIONS
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks…
Next the Idea that I need to make my own Jam…

Lisa got an AMAZING recipe for Strawberry Jam from one of her oldest friends,Tom.
The first step is to dice a pound of fresh Strawberries put them in a pot with a cup of Sugar, a pinch of salt and enough water to cover it all.

Boil on a medium, high heat cooking it down and stirring regularly but not constantly.This will take quite a while but, you can do other things while you are doing this.(unlike fudge).

Finally when the mixture becomes Viscous and has the wonderful, translucent color of a beautiful candy…Remove from heat and let cool in the pan on a cooling rack.this will take no less than an hour.

Pour it in a jar with a lid…Take the obligatory photo and…

Apply a generous amount to your home made Toasted English Muffin Bread!

After The English Muffin Bread and Tom’s AMAZING Strawberry Jam… I felt it was only proper for me to learn to make my own Butter!
I put a pint of Heavy Whipping Cream in a quart lidded container.Next I shook and Shook and SHOOK it for about 25 minutes,pouring off the Buttermilk after about 18 minutes and again a few more times.The yeild was a cup of Butter and a cup of Buttermilk (which I used in the next loaf of Bread).

This completes the project.The English Muffin Bread was prepared with the Buttermilk produced when I made the Butter.And the Strawberry Jam is the” icing on the cake!”

English Muffins!

Posted in Breads and Pasta... on October 31, 2011 by Chowyunfood

I wanted to use my new Cast Iron Skillet and, I have always LOVED English Muffins sooo…

Using my new Muffin, Rings and, My new Cast Iron Skillet(YAY!!!) First I sprayed the rings with vegetable spray and, coated them with yellow Corn Meal.I put them in the Iron Skillet which was pre- heated to a medium low.

Having already oiled the skillet, I sprinkled Corn meal in the rings.

I then put some dough, from my English Muffin, Bread Recipe, in the rings.I found it easier to use my hands because, the dough is just too tough to spoon in.

I cooked them on the stove top with a lid until they were nicely browned…I guessed and, was lucky.Then I flipped them and browned the other side.It was mostly guesswork but I figured as long as I did not burn them…If they weren’t done on the inside,I was going to toast them anyway.

They turned out BEAUTIFULLY!

I hate to sound like a broken record but…These are the BEST English Muffins that I have EVER had! and with a bit of Home Made Butter and, Home Made, Strawberry Jam…Oh My.

%d bloggers like this: