Pancakes

 Whenever there is any sort of question of what to do for dinner at dinner time and you're hungry... breakfast seems to be a great answer whether it's pancakes, waffles, frittata or quiche. I have tried many pancake recipes and this one I found through King Arthur, and it's my absolute favorite.  So toss out your Bisquick and pull out some flour, you won't be disappointed!

 

Ingredients:
2 large eggs
1 1/4 cups milk (buttermilk is even better)
3 tablespoons melted butter or vegetable oil
1 1/2 cups All-purpose or bread flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar

Directions:
Place eggs and milk in a mixer and place on high speed for about 3 minutes. You want it to be nice and fluffy/airy.   Stir in the oil/butter.  In a separate bowl mix together the dry ingredients. Add the dry ingredients to the egg mixture until they are incorporated. Scrap down the sides if necessary. Do not over mix! Let it rest for 15 minutes. Perfect time to fry up some bacon. Cook on a griddle or frying pan with butter.  Enjoy with some real deal pure maple syrup!

Variations: Add in blueberries, chopped apples, sliced bananas, strawberries, pumpkin puree, pecans, and/or spices.

Pizza

Who doesn't love pizza? This food group (yes I consider it be to a food group) can be so versatile with it's toppings to mix and match, and types of crust. Pepperoni, sausage, basil, mozzarella, ricotta, garlic, peppers, goat cheese, apples (yes I said apples), onions (caramelized of course), olives, etc. It doesn't matter what we have in the house, we can always find some combo to make a pizza. Here is my basic dough recipe and some photos of the masterpiece classic marinara and mozzarella pizza.
Also I have to say that I'm partial to cooking pizza on stones in the oven. There is really no other way to get the perfect crust.

Ingredients:
1/2 cup of water
1/2 cup of cold milk (local milk)
1 tbsp yeast
1 tbsp  olive oil
3 cups of Organic Bread Flour (Westport, NY)
2 tsp salt

Directions:
Mix the ingredients together with dough hook. The dough should be soft and pull away from the sides of your mixer.  Let it rise for 1 hour.

Preheat your oven to 500 F.  Roll out your dough with either corn meal or flour.  Place it on a pizza peel (my husband makes gorgeous peels if you would like to place an order for one, send me an email). Add the toppings of your choice: Mine were a homemade marinara sauce and homemade mozzarella. Slide onto a pizza stone and cook for about 10 minutes. Keep a close eye on the pizza, the timing will depend on how thin you rolled out your dough.

Perogie, Pierogi, Pierogy, Pyrogy

No matter how you spell it, this Polish style dish is delicious. The word pierogi is plural since no one only eats one pierog (the singular).  Who can resist mashed potatoes and cheddar cheese stuffed inside sour cream dough fried with caramelized onions.  If you really have the energy and extra hands available its really fantastic to make a few dozen to throw in the freezer for those nights you really don't want to make dinner or have nothing to take for lunch. I typically end up making pierogi when I have extra mashed potatoes on hand or use leftover mashed potatoes from the pierogi for potato bread.

Ingredients 
Dough
2 cups flour (Westport, NY)
1/2 teaspoon salt
1 large egg
1/2 cup sour cream (Cabot VT)
1/4 cup butter, softened and cut into small pieces (Cabot, VT)
butter and onions for sauteing

Filling:
I go with the classic potato and cheese. You can do any combo: sauerkraut, meat, bacon, etc.
Prepare the potatoes as you would for mashed potatoes. Add in milk, butter, salt, pepper, and don't forget the cheese. I am a big fan of Cabot Seriously Sharp Cheddar I buy it in the 2lb size.
Directions:

Place the flour and salt into a food processor or into a mixer with a dough hook. (I prefer the food processor for this recipe).  Add in the egg, sour cream, and butter. Pulse the food processor, keeping an eye on the dough.  Do not over mix the dough. You want most of the ingredients to be incorporated and you can finish kneading it by hand. Wrap in plastic wrap and place in the fridge from 20 minutes to overnight.

Roll your dough out either with a rolling pin or my preferred method the pasta roller hooked up to the Kitchen Aid ( I swear there isn't a day that goes by that I don't use my Kitchen Aid).  I'd roll the dough to about 1/8" thick or number 4/5 on the pasta roller.

Place the dough on a floured counter.  Use a tablespoon to place the potato mixture onto the dough and place them about 1/2" apart staying on one side of the dough. Once the row is filled, fold over the dough sealing the ends.

Take a pizza cutter to cut them into individual pierog and use a fork along side the edges. If the pierogi are not sealing, then use a bit of water to help (and less flour next time). Place them on a cooling rack while you are making the rest of them.

Once your pot of water is boiling, gently place in several pierogi so they do not touch each other.  They might sink to the bottom initially, but should then float to the top.  Cook them till the water reaches boiling once again (5-10 minutes) and remove with a slotted spoon. Rinse with cold water and place back on the cooling rack.  Repeat til all the pierogi are cooked.

Next you can either fry or bake the pierogi. I opt to fry with butter. You want low heat and to flip often so they do not stick.  It also nice to caramelize onions before you fry the pierogi so you can throw them back in with the pierogi and everything will be ready all together.

Serve with ketchup, sour cream or by themselves.

Heart and Dove Shaped Pasta w/ Chicken Soup

 Heart and Dove Shaped Pasta with Chicken Soup

Christmas and New Years have come and gone.  Every year it sneaks up and is over in a blink of an eye. Chris and I traveled to New York again to spend the holidays with family.  This year was different since we were traveling with Miss Rosalie who is now 8 1/2 months old.  She did fantastic with the car ride and being passed around, it was just the whole sleeping part. I think the excitement of the gifts and family and her 1st cold played a part. Finally at home, she is sleeping much better, although I think I have caught her cold.  Nothing horrible, but just enough to want to curl up on the couch and eat soup.  So I scoped out my freezer and found turkey broth, a whole chicken, and carrots from the garden. Instead of doing noodles that are tough to slurp up, I thought it would be fun to try out new shapes. Grab your favorite cookie cutter and get stampin'!

Pasta Noodles

Ingredients:
2 eggs (local farm)
1/2 salt
2 tbsp olive oil
1-2 cups of Organic Bread Flour (Westport, NY)

Directions:
Mix together ingredients in your Kitchen Aid mixer, but don't add in all the flour just yet. I typically start out using the flat beater and once all the dough is incorporated I switch over to the dough hook. Add enough flour for the dough to be soft, but not sticky. Lastly I will finish kneading it by hand to get the best consistency. Make sure not to over knead it, otherwise it will be tough and not int a good way. Wrap the dough in plastic wrap and stick it in your fridge for at least 1/2 hr.
Take out your dough and run it through your pasta maker. Once you get it to your desired thinness (~ number 5), select your favorite cookie cutter shape. Cut out the pasta and lay on a cooling rack to dry(~30 minutes). Boil some water with salt (so your water boils faster) and olive oil (so the pasta doesn't stick together) and throw your pasta in. It should only take about 3-5 minutes to cook. You can see the color change from a yellowish to a whiter color. Remove pasta shapes and add to your favorite soup.

 

 Chicken Soup
Ingredients:
1 whole chicken (Chestnut Farms Hardwick, MA)
3-4 carrots (frozen from our garden)
 4-6 cups of Turkey Stock (from a local turkey Oakham, MA)
Salt to taste
Spices to taste

Directions:
Roast Chicken at 350 F for 40 minutes (depending on size). Cut into pieces and add to turkey stock and carrots. Add salt, spices, and pasta noodles.

Dark Day Challenge Week 4 Crockpot Chicken Chutney

I defrosted some chicken yesterday wanting to do a crock pot recipe, but of course I started too late in the day to have it for dinner. Sometimes it's actually better that way, because then it's almost like I'm planning ahead.  So I knew that I wanted to do Chicken in the crock pot, but what else could I throw in with it... peaches, apples, potatoes w/carrots? How about Peach Chutney? It is one of my staples that I can every season. Peaches, onions, vinegar, garlic, spices, and raisins make up this amazing accompaniment to chicken, pork, or turkey.  So here's to the fastest thrown together crock pot meal- Cheers!

Ingredients:
Chicken (Chestnut Farms Hardwick, MA)
Peach Chutney (home canned goodness)


Directions:
Place chicken in crock pot and add enough chutney to cover chicken. Cook on low for 6-9hours.

Enjoy with rice or pasta or by itself, but don't forget to include some saute green beans on the side.

Green beans (homegrown)- heat up some butter in a saucepan, thrown in 3 garlic cloves sliced, add your beans and saute till a bit browned. Add salt and serve warm.

Dark Days Challenge Week 3 Lamb Stew

Lamb is one of those meats that have to cooked correctly to be fully enjoyed. It took me a few tries to get it right. Marinating and the crock pot are the two best ways to prepare lamb.  Lamb meatballs, leg of lamb marinated in red wine, and lamb stew in a crock pot are my favorite ways to prepare this tasty meat.  Whenever this chilly weather rolls around I can't help but to take out the crock pot to make delicious, easy, and time saving meals.

Lamb Stew

Ingredients:
1 lb of lamb stew meat or lamb shanks (Chestnut Farms Hardwick, MA)
1 large onion chopped (from our garden)
3 carrots chopped (from our garden)
2 ribs of celery chopped (not local, but organic)
4-6 cups of chicken broth (homemade)
Rosemary, salt, pepper -to taste
olive oil

Directions:
Saute onions, celery, and carrots till tender in a pan with oil olive. Transfer to a crock pot. In the same pan, saute up the lamb meat till browned on all sides. Transfer to crock pot. Add in the stock and spices to the crock pot and turn on low for at least 8 hours. Serve with warm bread and some good homebrew (espresso chocolate stout made by Chris with local malt from Hadley, MA).


Italian Bread


Ingredients:
3 cups of water
1 1/2 tbsp of yeast
6 cups of bread flour (organic from Westport, NY)
1 1/2 tbsp of salt

Directions:
Add the ingredients into a mixer with a dough hook, in the order of ingredients. (Never add salt directly on the yeast or it will fight). The dough should be tacky, but not sticky. Let it rise for about 2 hrs. This recipe will make about 4 pounds of dough so use as much as you want to make rolls, baguette, loaf, etc. Whatever dough you don't use, you can place into the fridge in a plastic container with a lid for up to a week. Once you shape the dough let it rise for about 30 minutes.  Preheat oven to 450 and slide bread onto a hot pizza stone or let it rise on a metal pan w/parchment paper. Bake for about 20 minutes depending on the size of the bread.

Dark Days Challenge Week 2 Pork Schnitzel

Gotta love deadlines. This post is due by 5pm Tuesday and here I am Monday evening 8:30 whipping up something to feed myself and husband that qualifies for this challenge. After baking 48 loaves of bread (for a market tomorrow) we decided on Pork Schnitzel (isn't it just too much fun saying Schnitzel?).

Ingredients:
2 pieces of Pork Loin Cutlets (Chestnut Farms Hardwick, MA)
1/4 cup of flour (Champlain Valley Westport, NY)
1 egg (local farm Rutland, MA)
1/2 cup of bread crumbs (homemade)
1/2 tsp salt and pepper
3 tbsp of olive oil
3/4 cup of Chicken Stock (homemade)
1/2 cup of sour cream (Cabot- VT)


Directions:
Dredge the cutlets through the flour (add your salt and pepper in here), then egg, and lastly bread crumb mixture.
Heat up a cast iron skillet with olive oil and cook each cutlet about 5-7 minutes on each side, till crispy.
Remove the Schnitzel and place on plate.
Add the chicken stock in your skillet and scrape up of those yummy brown bits.
Next add the sour cream and stir till it thickens (but not boiling). Serve with the Schnitzel and enjoy!

Dark Days Challenge #1 Burritos

My friend Rachel forwarded me a link to the 5th Annual Dark Days Challenge.

The challenge runs from Sunday, November 27th, 2011 to Saturday, March 31st, 2012.
So what's the challenge? Cooking once a week a meal that is SOLE (sustainable, organic, local, ethical) and posting about on my blog.
Local means about 150 mile radius with a few minor exemptions that are set up ahead of time (i.e. oil, spices, coffee, and chocolate). I am ready and this will keep me posting weekly recipes (I've been slacking).
My exemptions will include: spices, citrus (who can go all winter without Oranges or Grapefruit?), olive oil, yeast, baking powder/soda, and salt.

Who doesn't love Mexican food? Only if I had tequila to make some Margaritas would make this meal perfect (although not local).  The Homemade Tortillas really make the Burrito.  It has been a really long time since I have bought pitas, flat bread, or tortillas from the grocery store. They always are bland tasting and stale. I can guide you on making very simple, but delicious tortillas to go with your favorite style Burritos.

Ingredients:
Homemade Tortillas
2/3 cup of water
~2 cups of flour (Mt. Marcy Organic Flour from Westport, NY)
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of soften butter (Cabot, from VT)

Directions:
Mix together your flour, baking powder, and salt in a separate bowl.  Place your water and flour mixture into your Kitchen Aid mixer and add in the butter.  Knead with a dough hook until dough is soft and does not stick to the sides of the bowl. Add in additional flour if needed. Cover with a towel for 30 minutes.
Divide dough into 6-8 balls. Roll out each one with flour while heating up a griddle. Cook each one a couple minutes on each side till you get some lightly brown spots. If you cook them too long they will get hard and not really good for the next day. As you are cooking the next ones, place the cooked ones on a plate and keep covered with a kitchen towel. 


Ingredients:
Burritos
1 lb of ground beef (Chestnut Farms CSA Hardwick, MA)
1 medium onion diced (from our garden)
3 cloves of garlic diced (from our garden)
Chili Powder -to taste
~ 1 tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Butter

Directions:
Heat a tablespoon of butter in a skillet and add in your onions and garlic. Saute till tender and the beginning stages of caramelizing.  Add in your beef and cook till the pink is almost gone. Next add in your Chili Powder, Worcestershire sauce, and salt to taste. Cook till the meat is all brown.

Now it's time to create and layer your Burrito. My Favorite starts with sour cream, next comes the beef, then the Cabot cheese, and lastly the home canned peach salsa.