Skip to main content

Mid-June and things are jumping!

Back from nearly a week of traveling on business. While I was gone, Darrell got some strawberry jam done, and is ready for the cement tomorrow morning for a new chicken coop. The strawberry patch is being neglected more than we like this year, but there is so much else going on. The vegetable garden is getting off to a decent start - could not believe how many things had sprouted and how big they had gotten while I was gone! During my trip, I talked with a fellow foodie who recommended two books, which I ordered used on Amazon. One is called "Ratio: The Simple Codes Behind the Craft of Everyday Cooking", and the other is "The Flavor Bible". This one just came today in the mail, and the other should be here shortly. Will comment on them after I get a chance to go through them. The person who recommended them was raving about what a great resource they are. He owns a cheesecake business in Grand Rapids, MI called "Cheesecake Jake's", and he uses these reference works to play with flavors and combinations for cheesecake.
Labels:

Comments

  1. Andrew DornenburgJune 19, 2010 at 8:49 AM

    Happy to hear you're planning to check out our book THE FLAVOR BIBLE, which was the brainchild of a Michigan gal (Karen Page, who is from Sterling Heights)!

    ReplyDelete

Post a Comment

Popular posts from this blog

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t
Post a Comment
Read more

Big turkeys from our farm - happy customers at Thanksgiving!

Well, our turkey raising experiment this year went well - probably a little too well. We had a lot of orders for birds in the 15 - 25# range and our smallest bird was over 21#. They REALLY thrived out in the pasture. We plan to raise more next year, but probably start them somewhat later (these birds were 22 weeks old) and manage their feeding protocol a little differently. We used the two biggest birds - 41.25# and a whopping 41.90# guy . . . whew! Darrell had written an informational piece about " How to Handle Roasting a Big Turkey ", and I had some of those big disposable roasting pans to give to people who feared their regular roaster wouldn't cut it. So, several of our customers shared their story of what they did with the bird and send some photos. There're also photos at the end of what we did with the two monsters. Leah C. sent these photos and a note about their experience. She had been leery of doing a big bird, so Darrell's instructions and
1 comment
Read more

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!
Post a Comment
Read more