Focacchia

Fresh focaccia and salad from the last
of the tomatoes and peppers.  Onions
are still going strong.

When the milk is about to get "blinky"...has that certain smell you can't put your finger on, but you're sure if you don't use it right away it will spoil...do some baking.  Traditional Focaccia recipes don't call for milk, but it works really well.  Most traditional recipes I have looked at don't call for eggs either, but in this case I made enough dough for 5 batches of, well, something.  By adding those ingredients, the dough was good for sweet rolls, some of it got finished with whole wheat flour for bread, and in the end one of those batches became Focaccia.
FOCACCIA
This flat Italian bread is baked in a relatively hot oven.  It is topped with olive oil and your choice of Italian spices, grated Parmesan cheese and other ingredients if desired.
Ingredients:
3 1/4 cups all-purpose flour
1 envelope (2 1/4 teaspoons) yeast
1 tablespoon honey or sugar
1 teaspoon salt
2 tablespoons olive oil or melted butter
1 2/3 cup warm milk or warm water
Parmesan cheese for grating
1 tablespoon Italian spice mix
1/4 teaspoon crushed chili peppers (optional)
Olive oil and kosher salt
Preparation:
Stir the honey or sugar into the warm milk.  When it is cool enough to add the yeast (120-130º F), sprinkle the yeast over the liquid and let sit for 5 minutes.  Meanwhile measure out 3 cups of the flour and add the salt to it.

The risen dough.

When the yeast has bloomed, add the olive oil or melted butter and then stir these liquids into the flour.  Beat with a spoon or in the mixer with a dough hook until a ball of dough forms.  If doing this by hand, turn the dough onto a floured surface and knead for several minutes.  In the mixer, continue running it for a few minutes.  Try to add as little flour as necessary and still be able to handle the dough.  Add the last 1/4 cup little by little if necessary.
Cover and let rise for 30 minutes.  Meanwhile, get out your favorite pizza pan or two, depending on size and prepare it by brushing with olive oil and sprinkling with cornmeal.   Preheat the oven to 425º F.  Turn the dough onto a floured surface, punch down, roll out and put on prepared pans.  Let rise for another 15 minutes.
While you are waiting, get out some kosher salt, bring the olive oil over and a pastry brush if you are so inclined.  When the 15 minutes have passed, use your finger or the end of a wooden spoon to poke indentations all over the focaccia.

Rolled, on the pizza stone, brushed with
olive oil, sprinkled with salt and spices
and then topped with grated Parmesan.

Drizzle with the 1-2 tablespoons olive oil.  This is the traditional way to do it.  However, if you want the olive oil to be evenly dispersed over the bread, brush it out with the pastry brush.  Lightly sprinkle with kosher salt and then sprinkle the spices and grated Parmesan over it.  Use real Parmesan - not the powder in a can.  You'll be glad you did.
Place in the oven and immediately turn the heat down to 375º F.  Bake for 15-25 minutes or until lightly golden.  Baking time will depend on your oven and how thick or thin you made the bread.  Two easy ways to cut it are using a pizza cutter or a good pair of kitchen shears.
Option:
Dice half an onion and sauté in a little olive oil.  Add some minced garlic cloves, stir for a moment, turn off heat and let cool.  Spread across focaccia before sprinkling it with spices.
Sweet Option:
My mom would take her leftover yeast dough from cake baking and roll it out much like the focacchia dough.  She'd poke indentations in it too.  Then she would cut little chunks of butter and place one in each indentation.  To finish it off she would sprinkle the whole thing with sugar and pop it in the oven.  What a treat!  In our German home it was called "Zuckerkuchen" (sugar cake).  When there was enough for two little rounds, she'd sprinkle one with grated coconut.  It just doesn't get any better than that!
HOMEMADE ITALIAN SPICE MIX:
There are as many combinations as there are cooks.  You can tweak this to suit your taste.  Some recipes call for a teaspoon of dried minced garlic.  I leave it out and use fresh from the garden when appropriate (which is almost always).
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary, crushed
1 tablespoon dried marjoram
1 tablespoon dried thyme

TOASTED PUMPKIN SEEDS:

I's a good idea to find a place to
hide your own secret stash.

It’s that wonderful time again – there’s a chill in the air and soon there will be frost on the pumpkin.  Oh how we look forward to the smell and taste of pumpkin pie, bread, whoopie pies, fudge…and the list goes on.  Many of those who have recognized the superior quality and taste of locally grown foods also value the idea of using every possible part of what they grow or buy at the local farmers market.  Did you know those delicious, crunchy pumpkin seeds are packed with fiber, vitamins, minerals and antioxidants?  Shhh…don’t tell the kids they are good for them.
Keep in mind too, that you don't have to limit yourself to pumpkin seeds.  The acorn, butternut and spaghetti squashes that make it through my kitchen are fair game for toasting too.

Preparation:
1.  Scoop the seeds out of the pumpkin and separate the seeds from the stringy flesh.

2.  Place them in a big bowl of water and rub them through your fingers to completely clean them and rid them of any remaining stringy bits of flesh.
3.  Drain well in a strainer.  You won’t get them dry, but you will remove most of the water.
4.  Place in a single layer on a lightly-oiled cookie sheet and place in the oven on its lowest setting to dry.
5.  Remove the seeds when dry and turn the oven up to 250º F.
6.  Put the seeds into a bowl.  Lightly drizzle with your choice of oil or melted butter.  Stir them to coat.
7.  Spread the seeds in a single layer on a large cake pan or cookie sheet(s) and sprinkle with your favorite seasoning.
8.  Place into the preheated oven.  Be aware that they can burn quickly, so watch closely and stir every 5-10 minutes.  Bake until they are crisp and golden.  This could take anywhere from 10 – 45 minutes depending on the seeds and your oven.

Options:
When using seeds from large carving pumpkins rather than small pie pumpkins, some people simmer the seeds in salt water for 10 minutes before toasting.

Comments on Ingredients:
You don’t have to stick to the traditional salt seasoning.  Here are some other tasty possibilities:  salt and pepper; taco seasoning; cayenne pepper; garlic salt and Worcestershire sauce; cinnamon, ginger, allspice and salt. If you have a favorite combination for roasted nuts, try it here.
NOTE:  If you use a combination that includes sugar, watch it more closely as it will burn more easily.

ROUX
What is a roux?  It’s an easy thickening agent for soups and sauces that will make you look like a fancy-shmancy cook when you learn how to do it.  How do you pronounce it?  It’s pronounced roo and while it is in fact easy, if you don’t follow a few key instructions, you will rue that you didn’t.  :)

Have you ever noticed that even a so-so roast becomes wonderful if there’s really good gravy to pour over it?  Ever wonder how that fabulous chowder became so thick and creamy?  Why Aunt Emma’s turkey gravy is always a nice golden brown like the turkey, rather than pale?  Save that can of cream of mushroom soup for an emergency fix and forget those dark brown additives to make the gravy look richer.  Definitely pitch that nasty package that comes with the turkey.  Learn to make roux!

Just about any kind of oil or fat can be used to make roux.  What sets roux apart from other thickeners is that it uses flour that is cooked first.  This not only removes the raw taste of the flour, but imparts a wonderful flavor that you can control from almost non-existent to rich and roasted. 

First I’ll describe this very simple process and then we’ll look at the various stages you can cook a roux to and also some tips for success.

BASIC ROUX

Peanut Butter Stage

1 cup butter (or oil or bacon fat)

1 3/4 cup flour

In a heavy-bottomed pan, warm the fat over medium heat.  A tiny bit of flour dropped in it should cause a slight bubbling action when it’s ready.  At that point add the flour and stir to incorporate it.  It will feel almost like cake icing at first.  Keep stirring and as it begins to bubble cut the heat back.  You want a very gentle bubble.  Don’t walk away and don’t stop stirring.

Depending on what you will be making this process may take your only 5 minutes for a white roux or as much as 45 minutes for a very, very dark roux.  When it has reached the right stage for you, pour it into a heatproof container and let cool.  You will find that the flour and oil separate – just stir them back together.

The quantity in this recipe is more than most of us would use at once.  You will find that it is easier to cook a large quantity of roux at once, because it does not scorch as easily.  That being the case, if I am making a dark roux I would just as soon make a batch, use what I need and then divide the rest out and store for future use.  How soon it will get used will influence if it gets stored in the refrigerator or freezer – make sure to label it clearly.

If I’m making a white roux, there’s not much concern about preventing scorching in those 5 minutes and I’ll just make however much I need, when I need it.

There are four stages of roux, each of which work well with different types of recipes.  A white roux is only cooked for a short time – about 5 minutes.  This should be just enough to cut the raw taste of the flour without adding any color to the roux.  It’s great for potato soup, clam chowder and such.

The second stage of roux is cooked considerably longer – about 20 minutes.  It will be a light golden color similar to straw and smell like toast when it’s ready.  This makes a great base for fresh tomato soup. Some also like to use this for stock-based sauces and soups.  This is a nice one for chicken ‘n dumplings if you like it thickened.

Stage three is what I think of as the peanut butter stage – at least that’s what it looks like to me.  It smells a little like roasted nuts, but not quite as mellow.  It will have to cook even longer (about 35 minutes) to be done.  This is the one I like to use for turkey gravy.

The last stage, stage four is a very dark roux.  It will have to cook the longest – bet you couldn’t guess that!  Plan on spending approximately 45 minutes.    When it looks like melted chocolate that you could dip a strawberry in, it’s ready.  Used more for its flavoring power than thickening power, this roux makes fabulous gumbo and hearty stews.

Speaking of thickening power…a light roux has considerably more thickening power than a dark roux.  Keep that in mind when you decide how much you will need.  Rule of thumb is 1/2 cup roux for 4 cups of stock.  Some say 1 tablespoon per cup of liquid.  Ultimately it will depend on how dark your roux is and how thick you want the end product to be. 

There's nothing like
good gravy!

To avoid lumps, the rule is to add cold ingredients to hot ingredients.  Have the hot roux in a pot and then add cold liquid a little at a time, whisking until smooth between each addition.  Once the roux forms a thin paste, then it’s safe to whisk in the remaining liquid all at once.  Bring the mixture to a simmer. 

Alternately, use cold (or room temperature) roux and whisk it into a simmering liquid until it dissolves.  It will take 10-20 minutes for it to reach its full flavor and thickening potential.  If you try to cut this time too short, you will not have a smooth silky soup or gravy.  We’re not talking lumps here…it will be grainy.  The flour needs time to soften and absorb the liquid. 

Stay focused while you stir.  It’s one of the few times you really have to stay with it.  If you have to walk away for something, turn the burner off.  If you have an electric stove, turn the burner off and move the pot off the burner.  Those 1-minute distractions sometimes turn into 10 or 20 before you know it.  Yesterday, the birth of a calf interrupted me.  It wasn't just one minute.

Yes, he's cute but not worth burning
the roux or burning the house down.
Turn off the burner and move the pan
off the burner.

Herbs

While I use herbs all year long, this time of year with canning salsa and tomato sauces I feel like I’m up to my eyeballs in herbs.  There’s nothing like the taste of fresh herbs, but in a pinch (especially throughout the winter) dried will do as well.

The freshest herbs are picked in the morning and used as soon as possible, whether for cooking or dehydrating.  Whether you grow your own or purchase locally-grown, here are some steps to freshness:

Snip off stems 1/4" from end and place in a container of water that keeps the leaves out of the water.  Cover leaves loosely with a plastic bag.

Change water regularly before it begins to look murky.  Snips ends again when changing water; snip higher up if there are signs of decay.

Refrigerate, except in the case of basil.  Basil keeps best sitting out on the counter.

Dried herbs also need to be kept “fresh.”  Heat and light are the biggest enemies of your dried herbs.  Store them in darkly-colored glass containers with tight-fitting screw-on lids in a cupboard or closet.  If stored in a dark place, even clear containers work. 

Make sure you choose a cupboard or closet away from the oven, stove, refrigerator or other heat emitting appliances.  It may be convenient to have them there, but it causes your dried herbs to lose freshness.

No matter how well you store them, they will get old.  Someone once said “If you have had them so long that you don’t remember where you lived when you bought them…it’s time to pitch them.”  Simply take a pinch of the herb and rub it in your palm.  If you can’t smell what it is, or it has no smell…it’s time to pitch it in the compost.

Knowing all this, if you don’t buy them fresh or grow them yourself, then consider buying only small quantities from some of the many bulk herb sections that are popping up in grocery and health-food stores.  You’ll save money and most likely get a fresher product.

As for me, my flowerpot of parsley will again have its place in my kitchen window this winter where I can snip fresh at will.  There are some things that just need fresh parsley!

HOW DO I SUBSTITUTE DRIED FOR FRESH?

The best flavor comes from fresh herbs.  However, sometimes you just don’t have the right form of an herb when you need it. The rule of thumb for most herbs is:

1 teaspoon of the dried herb = 1 tablespoon of the fresh herb

If using a dried herb, make sure you are adding it in time to absorb some of the liquid in the dish to which it is being added.

1 teaspoon of the dried herb = 1 tablespoon of the fresh herb

If using a dried herb, make sure you are adding it in time to absorb some of the liquid in the dish to which it is being added.

Rouladen With a Twist

Growing up I was spoiled by a mom who prepared what I later recognized to be gourmet meals on a shoestring.  One of my favorites was German Rouladen.  They were always served with a wonderful gravy, rice and red cabbage.
What made this meal less expensive was using a less tender (cheaper) cut of beef.  It seems to me that there is no such thing anymore.  There's still less tender beef and yes, I guess it is cheaper, but it certainly isn't cheap!  My family has been spoiled with the same meal using venison steaks cut from the front leg.  It's a method I highly recommend.
Sometimes, however, I run out of those venison steaks.  Sometimes I have venison scraps left over after butchering.  Yesterday I had squirrels.  My sweetie had already cut them apart before he knew I wanted to stuff them like Rouladen, so I used the back legs and employed the same method I use with venison scraps/chunks.
There's really no limit to what kind of meat you can use, but I'm inclined to use a red meat. Because of the tenderizing cooking method, this even works with "more mature" squirrels whose meat is no longer as tender.
There are two benefits to this method: 1) more meat variety and 2) less work.  Also, this can be done in the crockpot, as I did this last time or on the stove.
This is not a company meal unless you have company who is okay with picking the bones out of their meal as they go.
I will give amounts according to what I prepared, but these are easily altered to suit what you happen to have.

Squirrel Rouladen
8 back legs of squirrels
1 tablespoon olive oil
6 slices bacon, cut in half
1 large onion, thinly sliced
3-4 dill pickles, quartered lengthwise
3-4 carrots, cut into 3" long pieces and quartered lengthwise
3 tablespoons tomato paste
3 tablespoons brown or Dijon-style mustard
1 1/2 cups beef broth
salt and pepper

Preparation for Cooking in a Crockpot
Heat the olive oil in a skillet large enough to hold the squirrel legs.  While you are waiting, wipe the squirrel legs dry (we usually store them in a bowl of ice water).  Salt and pepper them.  When the oil in the skillet is heated sufficiently, quickly brown the meat on both sides.
In the bottom of the crockpot layer half the bacon.  Add the meat.  Layer the meat with half the onion slices, the pickles and carrots, the rest of the onion slices and then the rest of the bacon on top.
Mix the tomato paste and mustard and gradually pour in the broth, stirring to incorporate smoothly.  It may not be necessary to be that methodical, but it makes me feel better.  :-)
At this point you can either store it in the fridge so it will be ready to go the next morning before you go to work or you can plug it in right then if you're preparing it for the same day.  When it's been in the refrigerator all night I like to start it on high for about 1 hour and then switch it to low for about 6-7 hours.  If you need to leave it longer than that, start it on low.
When it has cooked you are ready to serve it as is or you have the option to make a gravy.  Gravy is a must for our family, so the only option is how to make the gravy.  You can either pour the juices into a pan on the stove, stirring in a mixture of flour and water or cornstarch and water and cooking until it thickens or you can start with a roux.  That's my preference.

In a small pot, melt a tablespoon of butter and one of oil (or use all butter if you're not watching your cholesterol).  When it is heated, stir in approximately 2 tablespoons of flour. Cook this mixture until it begins to brown, then quickly stir in the juices from the crockpot.  Stir and cook until thickened.

Comments on Ingredients
Squirrel:  To use whole squirrels, mix the tomato paste and mustard and brush it in the body cavity.  Fill the cavity with onions, carrots and pickles, then wrap it with a slice of bacon.  Secure everything using rouladen clamps, toothpicks or string.  NOTE:  you just lost the benefit of it being less work.
Dill Pickles:  Remember that these pickles contribute to the taste of the meat as well as the gravy.  This is NOT the place to use up pickles you are disappointed in.
Carrots:  Don't take the instructions to quarter them lengthwise too seriously.  If you have thin carrots, just cut them into approximately 3" long pieces and leave them whole or cut in half.
Tomato Paste:  You'll only use approximately half a can of tomato paste.  Put the rest in a freezer container. TIP: if you find you usually only use a tablespoon at a time, place it on wax paper one tablespoon at a time and freeze.  When frozen pop it off the paper and store in an airtight plastic bag in the freezer.  Remove one at a time.
Beef Broth:  In a pinch, use 1 beef bouillon cube to 1 cup of water.

Additional Information
If you cook this on the stovetop, skip browning the meat in a skillet and do it directly in the pot you will use to cook in.  A Dutch oven is great for this.  Make sure it's something with a well-fitting lid.  Cooking time will usually be about 1 1/2 - 2 hours.

Cajun Spice

Cajun Spice
2 1/2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons salt
1 1/4 teaspoon dried thyme
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano

Mix together and keep in an airtight container.

Cooking a Good Stock

Whether you are cooking stock to make soup or make gravy, good stock is vital to a quality end product.  It’s worth every bit of extra time it takes for the wonderful end result.  Unfortunately I often don’t have time for that if I haven’t thought a few days ahead.  Also, it’s cheaper to make than to buy.

Price isn’t the only reason for making your own stock.  You control what goes into it, so if you have someone on a sodium restricted diet you can make it without sodium.  You are also more likely know the quality and origin of the ingredients you use.  If fat is an issue, do not remove the fat before cooking.  It provides wonderful flavors.  When done, let it cool and then skim the hardened fat off.

There are four basic kinds of stock: vegetarian (I’ve never made it), chicken/turkey, beef/pork, and fish.  Sometimes one substitutes well for another and sometimes it doesn’t.  More than not, you can get away with it.

The cheapest chicken or turkey stock comes from the cheapest chickens and turkeys.  As my boys would say, “well duh!”  Before we raised our own chickens, I would do my best to watch for sales and then make a really big pot of stock.  Also, after family Thanksgiving and Christmas dinners is a good time to offer to take the carcass off someone’s hands and put it to good use.

There are other good times for cooking stock.  When I have leftover necks and wings from a roasted bird I toss them in the freezer.  When I get a few more, I toss them in with the previous ones.  If there’s celery about to go bad, you guessed it – in the freezer. 

After deboning some thighs and breasts for stir-fry, the bones and whatever is left on them goes in the freezer with the rest of the “stock makings.”  When enough has accumulated and I have a little time, it all comes out of the freezer and the stock cooking begins.  The only drawback is that all that stock has to be stored.

When there’s only a little bit of stock left after making soup, I usually put it in a freezer container and put it in the freezer.  Whether I do this with a little bit or a whole stock-pot full, the end result is usually the same.  It all goes into the freezer and then somehow it gets lost.  I think it might be the same phenomenon as the washer eating socks, but I haven’t proven it yet.

My solution was to start canning the stock.  This post isn’t to teach you or convince you to can your stock.  This really is just about how to make it.  I’m just forewarning you that if you make a lot, have plans for storing it.  If you do decide to freeze it, separate it into multiple containers.  Always label each container with the date and contents.  You won’t remember – you only think you will.

A thick-bottomed stock pot is ideal.  It’s less likely to scorch.  Of course it’s also less likely to scorch if you’re paying attention and not rushing.  I’m sure you’d all believe that I’ve never done that, right?  NOT!

If the meat or vegetables you are using have not previously been cooked, like the leftover turkey I mentioned earlier, you have the option to roast it in the oven at 450º F. for about 30 minutes (if you’re putting them in thawed out and almost room temperature).  The caramelization that occurs really adds flavor and makes for a darker stock.  This step is optional and will depend on the time you have and the end result you want.
You will notice that the recipe calls for apple cider vinegar.  It is not enough to taste it, but it is enough to help leach the calcium out of the bone, improving the nutritional value of the broth.

Keep in mind that there’s lots of room for flexibility here.  I will give ingredients for a chicken stock, but if you have beef, it works the same way.  If you have 6 pounds of chicken, don’t worry.  It will still work.  

Chicken Stock

5 pounds of chicken/chicken bones

2 large onions, peeled and quartered

3 large carrots, washed, tops removed and cut into 2-3 pieces

4 stalks of celery, cut into 2-3 pieces OR

Cut the top 3-4 inches off the top of a fresh bunch of celery

8 garlic cloves, peeled

1 tablespoon whole black peppercorns

1 medium bay leaf
1 tablespoon dried sage (or more to taste)
2 1/2 teaspoons dried thyme (or more to taste)
2-3 tablespoons apple cider vinegar

Put all ingredients into a sufficiently large stock pot and just barely cover with water.  Bring to a boil, but immediately turn down the heat to keep it at a simmer.  Boiling causes more foam, wastes energy and doesn’t speed up the process.

I like to let mine simmer for at least 2 hours. You can simmer the stock with the lid off to cook it down and intensify the flavor.  Some like to skim off the foam periodically.  I don’t find it necessary.  When done cooking, pour it through a strainer and let cool.  Once it’s cooled it becomes very easy to skim off any fats.  I prefer to keep mine for a fuller-flavored broth.  You’re now ready to use, can or freeze it.

If you use a little of the broth to cook some potatoes and add in the leftover vegetables, you can make a wonderful potato soup and nothing gets wasted.  There are plenty of ways to use up whatever meat was still stuck to the bones as well.

If you decide that you want to can your stock, it will be necessary to pressure can it.  For reliable, up-to-date canning instruction visit http://nchfp.uga.edu/how/can_05/stock_broth.html.  Note that their instructions are for cooking broth and vary considerably from mine.  This does not affect the time or pressure for canning.

PICKLED GARLIC SCAPES

Many years ago my mom got me started pickling garlic.  They taste good and are a handy way to get a good daily dose of it.  A few years ago we started canning pickled banana peppers thanks to a wonderful recipe we got from our cousin Kathy.  We're majorly hooked on those and recently Don married the two ideas into a wonderful new treat.

There's one other aspect to this new treat.  It's not garlic that's pickled, but the garlic scapes.  Don grows lots of hardneck garlic.  The scapes are the little curling shoots that look like they are about to blossom.  They are very tender and edible.  We ate lots of those in stir-fried dishes.  However, life happened and a few of those little tender scapes were left to grow into bigger blooms.

Garlic Scapes - note the variety of sizes.  There are a
few young little ones in the group.

The outer layer is almost paper thin at this point and you can see little pearls of flavor...miniature garlics. These can be planted and after a few years they will produce garlic.  On the other hand you can cut them, let the plant use all its energy to grow bigger bulbs, and eat the scapes.

Not willing to mix up a batch of brine for just one quart jar of scapes, Don opted for the alternative.  He'd just finished off a jar of pickled peppers and used the brine from them. Some of the stalks are less tender than others.  When we encounter one of those we just eat the tender parts and give the rest to the chickens.  You can avoid that by snapping off the less tender part before pickling.  Bend it a little like you would asparagus and you'll know where to snap it off.

Bring the brine of your choice to a simmer.  Meanwhile, place the scapes into a clean canning jar (sized according to how much you have).  Pour the simmering brine over the scapes and cap the jar.  Refrigerate for at least a week to ripen.

Next time I'll post the recipe for the pickled peppers.  You can use that recipe for peppers, for garlic cloves or scapes.  If you have a favorite pickle or pickled pepper, consider starting by just using the brine from it like we did here.

The pickled scapes in a canning jar.  Look at those
little pearls of garlic in each one.  Yummmm!

Fresh Farm Eggs

Wow the excitement at our house!  Imagine waiting for the big day, watching those hens grow, listening to them starting to cluck like they had something to cluck about and then suddenly there they are:  eggs!  It took a little while to come to my senses and stop making big entrepreneurial plans for those eggs.  There were sixteen beautiful little eggs.
Ah...but nobody said they were all laid on the same day.  Return to reality!  Now everyday will be like Easter because only a few have decided to lay in the nest boxes.  We're learning where their favorite places are and thank goodness my darling has a better eye to find them than I do.
Needless to say we had to have an omelet (or omelette for my English-speaking friends and family) for dinner.  Oh my goodness talk about orange yolks.  You could really tell they are free-ranging hens!  Wow, they eat all the ticks and bugs around the house and then turn around and give me beautiful and delicious eggs.  What a deal!
I know you don't need a recipe to make an omelet, so you're not getting a recipe with this post.  This is just bragging rights today. :-) I just fried some bacon, sautéed fresh onions, garlic and bell peppers and spiced it all with pepper and a little kosher salt.  After beating 11 (yes that many, they are very small) eggs, I beat in some milk and poured it over the mixture in the pan.  You know the rest of the story, I'm sure.  A little grated cheese at the end and it was done. Yummmmmie!  I'm glad to know that eggs from free-range chickens that get plenty of exercise are lower in cholesterol than others.

You only need one ruler to measure an egg, but two to
keep it from rolling off the countertop!

Look at all those tiny egg shells and
that beautiful orange omelet.

Fresh eggs and fresh
produce = two happy campers!

Pickled Beets
Despite the awful drought, we have a good crop of beets.  Saturday I decided it was time to can a batch of pickled beets.  I already have a list of those folks who treasure them so much they want them for Christmas.
These are the preparatory steps:
1. Wash 7 pounds of beets.
2. Leave about 1" of stem and root on the beet to prevent bleeding.
3. Place them in a pot and cover with water.

Leave some root and tops to
prevent bleeding.

Slip the skins off and remove the
stems and root.

4. Bring to a boil and simmer until done (about 25 min).  A simple prick of the fork will tell you if they are done. Don't over cook - they'll still be cooking in the canner.
5. Remove them from the cooking liquid.
6. As soon as you can handle them, slip off the skins cutting off the top and the root.
7. A simple prick of the fork will tell you if they are done.
8. Slice them into 1/4" slices.
This is where I had a "tada" moment.
Claudette to self - "Hmmm these slices look just like my hard boiled eggs when I put them in the egg-slicer...I wonder how that would work?"  Well guess what...it worked!
Gadgets have to pass a few rules to make it into my kitchen.  First they have to be very effective, doing whatever it is much faster and better than I can do it without them, I would have to use them more than once in a blue moon, AND they have to do more than one thing.  Well that was almost a deal-breaker, but I bought the egg slicer anyway because I love my aunt and she convinced me it's the greatest thing since sliced bread.
As of Saturday I can at least say it passes my more-than-one-use rule and for some of you who aren't comfortable with sharp knives...we now have a solution.

The egg/beet slicer produced perfect slices.

Now for the recipe: I started doing these 25+ years ago using a recipe out of my Joy of Cooking cookbook.  I have used the National Center for Home Food Preservation web site for updated canning times and information.  Their recipe for pickled beets is virtually identical.  Please visit their site for canning instructions. http://nchfp.uga.edu/how/can_06/pickled_beets.html
I didn't use cinnamon sticks in this batch because I forgot them.  :-)  Yes it happens to all of us.  As a matter of fact I forgot about the bag of spices, which got canned into one of the jars.  There will be days like that.  My husband encourages me at times like that saying, "that doesn't happen to people who don't do anything." They tasted good despite my mistake.

Brine for Beets
6 cups vinegar
3 cups sugar
3 cups water
2 1/4 teaspoon pickling or canning salt
36 peppercorns
18 cloves
2 cinnamon sticks
3 medium-sized bay leaves
6 medium onions, sliced
Directions
Place first four ingredients in a pot large enough to hold the brine, the beets and the onions.  Lay the peppercorns, cloves, cinnamon sticks and bay leaves in a cheesecloth bag.  Gather up the edges and tie it shut, then drop it in the liquid.  You can also place them in a tea ball if you break the cinnamon and bay leaves into smaller pieces.  Add them to the pot and bring everything to a boil.
Add beets and onions and simmer no more than 5 minutes. REMOVE THE SPICE SACK. Fill the canning jars as instructed at the National Center for Home Food Preservation web site.

About the Ingredients:
Vinegar:  If you've read anything else on my blog you already know how I feel about vinegar.  Choose quality ingredients.
Sugar:  Yes, that's a lot of sugar, but if you are not a diabetic and if you don't eat half a jar and drink the liquid you should be okay.  NOTE:  Some artificial sweeteners are questionable sugar substitutes when canning because they become unstable in high heat.  Concerns range from safety to taste.
Salt:  The average table salt has additives to make it "pour when it rains."  Pickling or canning salt is additive free.  It does make a difference.  The brine usually becomes cloudy and unattractive looking.
Spices:  36 peppercorns is a lot to count.  It's loosely a half teaspoon. 18 cloves is worth the time to count because it's hard to measure accurately.  If  you're desperate for a quick fix, figure a very heaped full half teaspoon.
Onions: The original recipe calls for slicing the onions very thinly.  I find that with medium to large onions, that makes the onion rings a pain to deal with when filling the jars.  Cutting the onion in half first and then slicing it thinly works better for me.

The finished product.

TIP:  If you have hard water, add a little vinegar to the water in your canner.  Jars will come out sparkling instead of cloudy looking.

My dear friend Lynn has asked me to post more than just food recipes.  Well obviously I like to eat, but they say there's more to life than just eating so here it goes.
I just got done hanging a load of wash on the line.  My homemade fabric softener just ran out, so I'll have to make more.  In honor of Lynn's request, I'll share some fabric softener substitutes and a recipe for one.  Lynn will be using one of these I'm sure.  She's pregnant with twin girls and wow will she be doing laundry!  :-)
Adequately rinsing soaps or detergents out of your clothes is an important first step.  Soap left in the fabric not only causes the item to be less soft, it can act as an irritant and it attracts and holds dirt.  Adding an extra rinse is considered money well spent by some.


FABRIC SOFTENER SUBSTITUTES

Nothing smells better than
sun-dried laundry  

NOTE:  Fabric softener keeps fabric fibers from absorbing moisture.  If your towels aren't doing a good job drying...you're probably overusing softener.

WIND:  Clothes that hang on the line in the wind are much softer than those hanging still.  They still can use some vinegar to be sure the laundry soap is thoroughly rinsed out. 

VINEGAR:  Many consider vinegar to be the best substitute for fabric softener.  It helps remove soap residue serving not just a softening purpose, but also making clothes less likely to attract dirt.  Vinegar can be added to the rinse dispenser.  If you have a top loading machine you have the option to add more directly to the tub during the rinse cycle.  It can also be put on a clean rag and thrown into the dryer to do its work there.  It is very ecologically friendly.

HOMEMADE SOFTENER:  Some people opt to make their own.  There are numerous varying recipes, but most have the same basic ingredients.  This is a good time to use up all those little bottles of hair conditioner piling up that you got at hotels. 

Vinegar is versatile and safe.

INGREDIENTS:  Water, vinegar and hair conditioner.  These are inexpensive ingredients, especially when buying them on sale at discount stores. The following recipe can be made to use for making “dryer sheets.”  
Alternately,do like I do. Mix up one of these recipes and keep it in a jug by the washer.  I pour it into the softener receptacle and let the washer dispense it.

DIRECTIONS #1 RECIPE: 

1.      Mix 3 – 4 cups water, 1 cup vinegar, and 1 cup hair conditioner. 

2.      Layer 3 to 5 old warn out wash cloths* or dish cloths into a plastic container.

3.      Pour in enough conditioner to cover the bottom cloth and seal the container.

4.      When you want one, flip the stack of cloths to get the wet one.  Wring it out and place in the dryer.

5.      After it is used, place it on top and flip the stack to get another wet one.

DIRECTIONS #2 RECIPE: 

1.      Mix 3 cups vinegar, 2 cups hair conditioner and 6 cups water.

2.      Mix together in an old fabric softener jug and use in the washer using the same measure.

3.      Alternately, pour the softener onto a wash cloth* and place in the dryer.

* Some people suggest cutting T-shirts or wash cloths to fit their container.  Beware of anything that will fray when cut (e.g. terry) and leave a mess in the dryer.

Tasty and refreshing slaw.

Do you ever see a bowl of coleslaw and get all excited only to be let down once it's in your mouth?  Me too!    It wasn't until I tasted Grandma Brooks' coleslaw that I knew this dressing recipe would be a keeper.  Aside from the good taste and easy preparation, it's one you don't have to worry about as it sits out in the heat at the family reunion.
Another plus is that this recipe is relatively easy to remember.  Everything is in halves, with one exception.  The vinegar should be a very generous "half," so I use a little under half on oil and a little over half on vinegar (or just add about 3 tablespoons vinegar).  It's also very easy to double.  I can't give you exact quantities of cabbage, etc. to use since the size of a head of cabbage varies considerably, but on average this will take care of slaw made from half a head of cabbage.  See more comments on this in the ingredients section.  This will easily handle one of those store-bought pre-mixed bags of slaw.
If you are making it a day ahead, I would give one caution about using red cabbage in the mix.  I like pink.  Most folks don't get excited about eating pink slaw though.  My solution is simple.  Put all your slaw mix except the red cabbage (really...why do they call it red when we all know it's purple!) in one container.  Put the red cabbage in a separate container.  Divide the slaw dressing between the two.  The next day, before you serve it, stir them together.  Voilà!  A tasty and pretty presentation.
Slicing by hand, using a mandolin slicer or a food processor and how hard you push when you use the latter two all effects the thickness of the shredded cabbage.  I like to add a minced onion and shredded carrot.  How much?  I just shred and add until it looks right.  What's right?  When it looks good to me.  You've seen slaw before - picture it.  You'll know if there's more orange in there than looks right.  Trust me, you will.  To keep the finished product nice and crispy, adjust when you pour the dressing over the cabbage.  With relatively wide strips, pour the dressing over as soon as it's done.  With very thin strips, let it cool slightly before pouring it on or you'll almost cook the cabbage.

Shredded cabbage and carrots with
minced onions.

Grandma Brooks' Coleslaw Dressing
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
Preparation
Put all ingredients in a small saucepan and bring to a simmer.  Stir and simmer until sugar is dissolved.  Pour over slaw or let cool slightly before pouring, depending on the width of the cabbage slices.  Stir well and let cool.  Don't worry if the dressing does not completely cover the slaw.  Keep stirring it occasionally and it will shrink down and work nicely.  The shrinkage is why it's a good idea to fix it in one bowl and serve it in another.  Chances are it will look like you didn't make enough, but it's kind of like mashed potatoes...it never looks like enough and it's usually too much. Refrigerate.
Comments on Ingredients

Shredded red cabbage.

Oil: My preference is an oil that doesn't bring a flavor of its own to this dish.  Usually I choose canola oil.
Vinegar:  Same story as for oil.  I use white vinegar, since it doesn't bring a flavor of its own.  Please note that I pay attention to what brand of white vinegar - they are not all created equal.  Personally, even though they say in the end it makes no difference, I prefer to use a brand that does not use petroleum as a starter.  Call me strange.
Sugar: If you're watching your sugar intake, you can completely or partly replace the sugar with your favorite sweetener.  My favorite is Stevia.  Depending on which substitute you use, make sure you add it at the end of cooking.
Salt and Pepper:  If you are on a salt-restricted diet, eliminate or replace it as you would in other dishes.  These two ingredients are very much a matter of personal taste.

Right before serving, mix the red
cabbage into the slaw mix.

Mustard Powder:  In a pinch, a squirt of yellow mustard will do.  It's not ideal, but you can get by with it.  The only time I tried it, I learned that it doesn't mix into the dressing well.  Give it a hard stir with a whisk right before you pour it over the slaw.
Alternate Serving Idea
Several times now I have heard that in parts of the south their barbecue sandwiches have a generous helping of slaw on top of the pulled pork.  It sounded kind of strange at first, but the more I thought about it the more I wanted to try it.  Saturday I finally had the opportunity and it was oh so delicious.  It may have been the first time to eat it that way, but it won't be the last!

Keeping it in glass with a tight-fitting
lid makes for ideal storage and a pretty
presentation.  It stays cold longer too.

Butter isn't as bad for you as they used to think...and margarine (or oleo) keeps proving to be problematic with the many chemicals and processes employed to fool us into thinking it tastes like butter.  As the commercial used to say, "It's not nice to fool mother nature!" and I would have to agree.  Who wants to eat a close relative of plastic!
The better butter recipe that I started using back in 1979 came from the cookbook Laurel's Kitchen (1976).  Since then many folks have adapted it and even The New Laurel's Kitchen (1986) has made changes to the recipe.  I too have made my own changes.  One change is strictly employed for the summer months, when better butter just doesn't stay solid long enough to make it through a meal.  Aside from changes, I also make additions such as honey, maple syrup or citrus juice and zest.

Better Butter for Summer

• 2 sticks butter
• 1/2 cup oil 
• 1/2 cup coconut oil
• 1/4 tsp lecithin (optional)

Preparation
Let the butter soften (not melt) in a bowl or your blender carafe.  If the coconut oil is solid, warm it until it is soft or melted.  Whip the butter until fluffy and then drizzle in the oils and lecithin.  Pour into small serving containers, cover with lids and refrigerate.  I like to use clear glass containers to help it stay cold longer when out of the refrigerator.

Additions
As a rule, I do not make additions to a full batch.  After the better butter is made, I will add enough to make one container of a flavored butter.  Here are some examples:
Add orange marmalade.
Add honey or maple syrup...please only the REAL thing.
Add finely minced herbs.
Add finely minced homemade candied citrus peel or ginger.

Comments on Ingredients:
Butter:  Your finished product can only be as good as the ingredients you begin with.  Buy a good quality butter.  I prefer to buy unsalted so I can control the amount of salt that goes into what I am baking or cooking.  If you like salted butter on your toast and nobody in your family is on a salt-restricted diet, by all means add some to your batch.
Oil:  If you don't like the taste of olive oil, don't use it here. Choose an oil that does not add a flavor of its own.  Now that we are beginning to see more and more soy allergies or sensitivities, I would caution anyone who has or cooks for someone who has this issue to avoid vegetable oil.  Whatever you choose, read the ingredients list - soybeans or soybean oil may well be on the list.
Coconut oil:  In summer I replace half of the oil that is normally called for with coconut oil because it helps the butter stay solid a little longer while out of the refrigerator.
Lecithin: This emulsifier was originally extracted from egg yolks.  The most common source of it today is soy beans.  Know your source if you have a sensitivity.  It's optional for this recipe - you don't need to run out and buy some.

When it's 91º F outside (that's almost 33º C for everyone in the rest of the world) and you don't have air conditioning you, that is to say I, don't turn on the oven.  That sounds great, but I've been craving corn bread.  Now I'm sure this idea didn't originate with me.  I probably heard it somewhere, sometime and tried it.
It worked and so I'm sharing it with you.  Something else I like about this is that if you have leftovers (no that my boys are gone I'm beginning to understand the meaning of that word), you can freeze them and pop them in a toaster to enjoy like freshly-made.
My first choice is still to fix it in the oven in a cast iron skillet but let's face it, when it's too hot or time is too short, this is a great solution.  Think 25 minutes in the oven v.s 5-7 minutes in the waffle iron.
You don't have to use this recipe.  If you have a favorite recipe, just use it.

Cornbread waffles with fresh
strawberries and some honey butter.

Cornbread Waffles

• 3/4 cups all-purpose flour
• 2 1/2 tsp double-acting baking powder
• 1 Tbs sugar (optional)
• 3/4 tsp salt
• 1 1/4 cup cornmeal
• 1 egg beaten
• 2 1/2 Tbs melted butter, drippings or oil
• 1 cup milk

Preparation
Preheat the waffle iron.  I had mine turned close to high, but go by what you know about your waffle iron, not this recipe.
Mix the dry ingredients to combine.  Stir the beaten egg and melted butter into the milk.  Pour this mixture into the dry mixture and stir until combined.
Brush the waffle iron with oil or melted butter, or spray it with non-stick spray.  Spread the batter like when making waffles.  If this recipe is too much for your waffle iron, make an additional batch as necessary.
Let cook 5-7 minutes or until golden brown.

Serving
Serve as you would cornbread.  We just had these with fried chicken my honey fixed for dinner.  Some of my favorites are homemade honey butter and habañero peach jam.

Comments on Ingredients:
All-purpose flour:  I used unbleached flour.  You can also mix in some whole wheat, but not very much before it really changes the texture.
Double-acting baking powder:  If you've been following this blog you know my mantra...no aluminum.
Sugar:  It's a matter of personal taste.
Salt:  Salt affects texture as much as taste.  If you're on a restricted salt diet, leave it out.
Cornmeal:  We got used to me using cornmeal that I ground from sweet corn.  No need for additional sugar.  Now that I have run out we really notice the difference.
Egg:  I don't like to dirty too many dishes.  It's okay to drop the egg into the milk that's in the measuring cup and beating it there, just so you measure the milk out first.
Melted butter:  My original recipe called for melted drippings.  I usually use half butter and half oil.
Milk:  While I don't like to admit it, whole milk does make it richer and "better" but not better enough for me to be willing to give up using skim milk.  I'd rather make up the extra fat using butter.

Yummy leftovers in the toaster.

Beef Tongue Fajitas with Homemade Flour Tortillas
Yep, it's that beef tongue thing again.  I still had half a tongue to use up and I'd been looking for an excuse for making Tortillas, so here we go.

They're not pretty, but tasty.

Flour Tortillas

• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking powder (non-aluminum)
• 2 Tbs lard
• 3/4 cup water

Preparation:
Put dry ingredients in bowl of food processor.  Pulse to mix.  Add solid coconut oil (or lard) and run until the fat is broken down into the flour until it's similar to cornmeal.  Pour the water through the feed tube with the processor running, just until the dough comes together.
On a floured surface, knead the dough until it is elastic.  Wrap in plastic wrap or invert a warm bowl over it and let rest for 15-20 minutes.  Divide it into 12 equal pieces, rolling them into balls.  Re-flour the surface as necessary to roll each ball into a thin circle.    Mine never come out as perfect circles, but they are thin. Work from the center out and turn the dough over several times.
Cook in a dry skillet on medium to medium-high.  Flip when the bottom has a few golden brown spots.  Figure on approximately 30-45 seconds.  Keep covered with a warm towel until ready to serve.

Comments on Ingredients:
Flour:  You can make these part whole wheat flour and part white flour, but there will be a noticeable difference in the taste and how the dough handles.
Baking Powder:  Considering all the health concerns about aluminum (although not scientifically proven by the traditional health sciences community), I prefer to purchase baking soda that clearly states there is no aluminum in it.  It also seems not to leave that bitter aftertaste.
Lard:  There's not much lard called for, however if you are avoiding saturated fats or animal fats, coconut oil is a good alternative.  If the coconut oil is not solid when you measure it out, put it in the refrigerator or freezer until it becomes solid.

Fajita before it's wrapped, garnished with
fresh lettuce from the garden, salsa, sour
cream and grated cheese.

Beef Tongue Filling

• cooked beef tongue, thinly sliced
• 1 onion, quartered and then quartered again
• 1/2 each yellow, orange and red bell pepper, thinly sliced in strips
• 2 garlic cloves, minced
• juice of half a lemon
• olive oil
• 1/8 tsp cumin
• light sprinkling of any or all of the following:
• onion powder, chili powder, paprika, salt, pepper

Preparation:
Drizzle a little olive oil in a skillet over medium heat.  When it has warmed, add the onion and peppers and sauté until soft.  Add the garlic and after just a few moments squeeze in the lemon juice.  Add the tongue and spices, stirring until heated through.
This is traditionally served with salsa, grated cheddar cheese, sour cream and guacamole, but I like to add fresh lettuce when it's in season.
My preference is to bring the warm tortillas and the filling to the table and let everyone "build" their own.

Comments on Ingredients:
Onion: You don't have to cut it up that way.  Do what works for you.  I was copying something I saw a Mexican friend do.
Peppers: The only red peppers I had were in the freezer. They were banana-like peppers sliced in rings and worked just fine.  A green pepper works too.  These are just my preference.  Of course my preference would have been to throw in a jalapeño, but in consideration of one other special person who would be eating them I didn't.
Lemon:  I've never seen a fajita recipe that calls for lemon juice, but I didn't have any limes handy.  It worked.
Spices:  You may have noticed that cilantro was not on the list.  It's a matter of taste.  Go by what you like.
This is by no means a traditional fajita, but it's something we like and it needed a name.  

Oh yuck!  Not really, it only looks yucky.  What am I talking about?  Tongue - beef tongue to be specific.  It is a muscle meat and a very lean one at that.  I had fixed it before, but I have trouble remembering yesterday, let alone 30+ years ago.

Prepare the Tongue:
Start by rinsing it off and placing it in a pot large enough to hold the tongue and the following ingredients:
2 quartered onions
a bay leaf (or 2 if they are small)
2 cloves garlic
1 tablespoon peppercorns
several stalks of celery (I usually use the center ones with the leaves)
2-3 carrots.
Boil with a lid on, the tongue covered with water, for about 3 hours.  If necessary, add water to keep it covered.
Remove tongue from the pot and as soon as it has cooled enough to handle it, begin to peel the skin away.  You may need a knife to get you started and to remove some of the very thin delicate parts.  It's much easier to do while still warm, so don't let it totally cool.
There are extra bits (blood vessels, fatty tissue) attached to the lower sides of the tongue that can easily be removed.  They don't look or feel like meat - think squishy - so you'll know what to cut away.  I feed it to the chickens.  Now you have a beautiful (not to the eye) piece of muscle.

The tongue and peeled parts.

Depending on how you intend to use it you may want to slice it thicker or thinner.

The tongue after boiling.

Some of the tongue sliced up.

Tongue in Brown Gravy
2 Tbs olive oil
1 Tbs butter
1 medium onion
2-3 cloves garlic
4 Tbs flour
1/4 tsp each salt and pepper (heaping)
Sliced mushrooms (I used about 1/2 cup dehydrated), optional
1 pint home-canned beef broth
A few dashes of soy sauce or Worcestershire sauce


Preparation

Tongue in brown gravy over brown
rice with red cabbage and steamed
snap peas from the garden.

Dice the onion and sauté it in oil and butter until translucent over medium/medium high heat.  Sprinkle the flour over the onions, stirring it into the oil and cooking it until it begins to brown.  This is important for taste and appearance. Mince the garlic clove and add it when the roux (mixture of flour and oil/butter is almost done browning.  Gradually add the beef broth, stirring rapidly to prevent lumps.
(It didn't thicken quite as much as I planned and at this point I also realized mushrooms would have been a nice addition.  There were none in the refrigerator.  They weren't necessary, but certainly a nice addition.  then I remembered the dehydrated ones in the pantry.  I had bought about 12 packages when they were on sale for 39 cents each and dehydrated them.  Hmmm....the gravy isn't really thick and the mushrooms need to hydrate....PERFECT!  I added the mushrooms and they absorbed any excess moisture.  That took a little time.)
Add salt, pepper, a dash of soy sauce and stir to incorporate.  Add the meat and cook only until heated through.

Comments on Ingredients:
Butter or olive oil:  A roux is traditionally made from equal parts butter and flour, but I lean towards a little more flour than fat.  I like to use some butter for flavor and to aid the browning process.  The olive oil is strictly to improve the h ealth factor.  A brown roux is cooked until it turns a nutty brown color.  This improves the appearance of the sauce and eliminates the taste of flour.
Garlic:  I typically don't add garlic until close to the end of any frying or sautéing process to prevent it from becoming bitter.
Mushrooms:  If you use fresh mushrooms, add them towards the end.  I should have had my mushrooms already re-hydrated, but because they were an afterthought and the gravy wasn't very thick I could pull off the last-minute change.
Beef broth:  I used home-canned because that's what was in the pantry.  Whether homemade or store bought, it's always good to have some on hand.  I found that frozen broths tend to get lost in the freezer (and they take up precious space) so I started canning them instead.
Soy sauce or Worcestershire sauce:  Which one do you like?  Which one do you have?  That settles it.

Serving Suggestions:
I served it over brown rice with cooked red cabbage and steamed snap peas from the garden as a side.  Alternately, make a little more gravy, boil some noodles and add the cooked noodles to the gravy and meat.

I dare anyone to tell the difference between this and roast beef.  I only used half the tongue.  The other half was used to make fajitas.  I'll share about that soon.