Showing posts from September, 2013

Soaked Cranberry Scones

Scones are such an easy breakfast to make, especially if you soak the majority of the ingredients the night before like this recipe directs.  This recipe turns out a very moist scone with a thin encasing crust, which I think is the perfect blend of texture for a well made scone.

Here is what you will need:
2 cups whole wheat flour1/3 cup SUCANAT1/2 cup cooking oats1/3 cup melted butter1 egg1/2 cup orange juice3 Tablespoons plain yogurt2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup dried cranberries 1/8 cup cream/milk1 Tablespoon cane juice crystals
Mix together the flour, SUCANAT, oats, butter, egg, juice, and yogurt and then cover and leave until morning.

In the morning, add the baking powder, salt and baking soda to the mix and knead in until incorporated.

Pour the cranberries on top of the dough and then knead them in too.

Divide the dough into two balls.

Press the balls out into small rounds and then brush the rounds with cream/milk, sprinkle with cane juice c…

Cheesy au Gratin Potatoes

I love that I can sneak a few potatoes out of the ground before the whole harvest is taken out later in the fall.  Here is a recipe that is super easy to make with those sneaked potatoes, especially if you have a food processor that slices for you!

Here is what you will need:
6 medium potatoes, sliced and rinsed under cold water3 Tablespoons butter3 Tablespoons flour1 teaspoon saltSage leaves1/4 teaspoon coarsely ground black pepper2 1/2 cups milk2 cups shredded cheese (any kind that melts well is fine)
In a saucepan, melt the butter and then add the sage and continue heating the butter until it is browned.

Add in the flour, salt and pepper.  Mix to make a rue (basically a paste with the butter and flour).

Pour in the milk and then heat and stir until thickened.

Meanwhile, butter an 11 x 7 pan.

Then, layer 1/2 of the potatoes on the bottom.

Top the potatoes with 1/2 the sauce and then 1/2 the cheese.  Repeat.

Now cover (I just layered parchment with foil so the foil would not touch the food a…

Homemade Sbrinz Style Cheese

This summer has been a bit of a blur as far as cheese making goes for seems I have just been doing my best to keep up with the abundant supply of milk my cow has been producing while at the same time making Cheddar (and like recipes) over and over again so my rounds will store well through the winter.

So, I do apologize to those of you who have been looking to my site for maybe a new cheese to try and have not seen one for a while...but I hope this recipe will have been worth your wait.  Here it is:

To start off, I partially skim the cream off my whole raw milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 90 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.

When the milk gets to 90 degrees.  Turn off the heat and sprinkle 1 teaspoon of …

Spicy Thai Beef & Peanuts

It was one of those nights when I pulled a couple of pounds of hamburger out of the freezer at the last minute and then thought to myself, "Now what I can I do with this that won't bore the entire family?"  Well, after a bit of looking through the refrigerator and cupboards while thinking about what was left in the garden this is the recipe I came up with.  It was a crowd pleaser and I am looking forward to leftovers tomorrow...if I get them before my husband and kids snag them.

Here is what you will need for this recipe:
1 pound hamburger (2 pounds if you have teenage boys like I do)16 ounces of brown rice noodles2 carrots, finely julianned1/2 cup peanut butter, fermented if you have it1 cup stock (beef or chicken)1 teaspoon chili powder1 Tablespoon tamarind paste1 Tablespoon Braggs liquid aminosPeanuts to garnish
Brown the hamburger.

Cook the noodles per the package directions.

Boil the carrots for just a few minutes in a 1/4 cup of water and boil until the water is cooked …

Herb Drying and Oil Infusing

A lot of food preservation has been going on at our farm as of late, which has been keeping me from "real cooking" least that is how my 9 year-old daughter kindly put it.  I seemed to have taken a lot of pictures over the past month or so to start a post, but finding the time to blog about whatever I have been up to just never seems happened.

But all of that aside, I decided today to take some time out of my busy schedule and write up a quick post on how I dry herbs and store them, which is rather important in my climate since the temperatures at night will be near freezing in the next few weeks and growing season won't begin again for 6 long months.  And cooking just isn't really cooking without good herbs on hand.

Here are what each of my recent dried herbs look like before and after:  (the before is on the left and the after is on the right)

Drying them in a dehydrator is rather easy - just lay each herb flat on a tray in the dehydrator and dry for 12 hours at …