In a crock pot, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
* I thought I was brilliant when I came up with this preparation of oatmeal, wearing my smart pants I was. Quickly I came to reality when I wanted to exclaim "Eureka", noticed the rest of the world was already preparing their oatmeal in the same manner.
1 egg
1 cup rendered bacon fat - warm not hot
2 teaspoons vinegar - I prefer cider
1 teaspoon favourite mustard
fresh black pepper
salt to taste
Crack the egg into your blender add all the ingredients but the bacon fat.Slowly add the bacon fat into the whirling blender until emulsified.
You may add the following to jazz it up a bit
Drizzle of honey,golden syrup,maple syrup or treacle
So next time you have a chip buttie spread the bacon mayo and top with crumbled bacon bits.
2 lb. Sauerkraut washed (kapusta) 4 lb. whole head of sour cabbage 2 onions ½ cup oil or rendered salt pork fat 1 lb. Pork ground ½ lb. Beef ground ¼ cup rice-cook in 1 cup salted water until cooked ½ way through Salt & pepper Parsley sprig 7 oz. Smoked spare ribs rinsed 5 oz. Smoked bacon rinsed - Slab bacon not sliced 6 ½ cups water 1 tablespoon flour 1 teaspoon Hungarian paprika 1/8 teaspoon marjoram Medium - sized sour cabbage. Detach leaves one by one remove the hard centre. Wash the leaves several times. Stuffing: Chop the onion and fry in ½ cup fat until golden brown and let cool. Add the raw meat, mix it with rice, and dust with marjoram, salt and pepper, and chopped parsley, mix well. Put some cabbage leaves on the bottom of a 3-quart casserole and ½ the sauerkraut. Take one cabbage leaf; place a teaspoon of the meat mixture in the middle of the leaf. Folds two opposite ends of the leaf first, then roll the leaf with the meat in it into a neat, well-packed cylinder from which the meat cannot fall out while cooking. Arrange the cabbage rolls in layers with the smoked spare ribs cut into long pieces and diced bacon cover with the remaining sauerkraut. End with a layer of cabbage rolls. Pour cold water over the dish and bake gently for 3-4 hours covered tightly with aluminium foil and lid placed on In a separate saucepan make a roux with ¼ cup fat and 1 tablespoon flour and 1 teaspoon paprika. When the cabbage is tender, pour this roux into the dish, shaking the casserole, but not stirring. Cover the casserole and let bake 30 minutes longer. Serve with sour cream.
Ajvar is a Serbian roasted eggplant-sweet-pepper mixture. sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavour is a great match for grilled or roasted meats, especially lamb.
You can vary this recipe by adding chopped hot red chilies and onion, and substituting red wine or red wine vinegar for the lemon juice
Ingredients:
2 large eggplants, about 3 pounds
6 large red bell peppers
Salt and black pepper
1 garlic clove, finely chopped
Juice of 1 lemon
1/2 cup good-quality olive oil
1 tablespoon finely chopped parsley (optional)
Preparation:
Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
1 1/2 pounds ground pork
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
DIRECTIONS:
Preheat a grill for medium-low heat.
In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.
Serve with minced onion and avjar.
1 lb. Veal kidneys - peeled, soaked in milk overnight
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup flour
1/4 cup rendered beef suet or lard
1 cup (1/4 lb) thinly sliced fresh mushrooms
1/2 cup coarsely chopped onions
1 1/2 cups water
1/4 cup pale dry sherry, dry red wine or beer
1 tbsp. finely chopped parsley
1/4 tbsp. Thyme
1/4 tbsp. Worcestershire sauce
Prepare veal kidneys, let tenderize in milk over night in the fridge
Cut beef into 1” cubes place the steak pieces pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator.
Separate meat from marinade and reserve marinade for later use.
In a large saucepan melt 1 tablespoon of lard, and gently fry sliced onions in the lard. Remove onions from saucepan and set aside.
Season flour with salt and pepper and coat the pieces of meat with flour. Add another tablespoon of lard to saucepan, when melted, add floured meat in batches and fry until the pieces are browned on all sides. Add lard as needed.
Return onions to saucepan and any left over flour, stir thoroughly. Add mushrooms, reserved marinade and stock. Bring slowly to a simmer, stirring sauce as the sauce thickens. Cover and cook gently for 1-½ hours.
Adjust salt and pepper to taste, leave cool.
Crust
2 ½ cups unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon mace
6 ounces unsalted butter – cut into cubes and frozen
4 ounces lard– cut into cubes and frozen
2 ounces ice cold water with 2 ounces vodka or alcohol of choice – set in freezer
1 egg yolk, mixed with a splash of milk
1. Process 1 1/2 cups flour, salt, and mace in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Assembly
Roll out dough to 1/8 inch thickness, place bottom crust into dish. Pour in cooled steak & kidney stew Dampen bottom crust with water and put the pastry lid in place. Trim and crimp the edge of the pie crust, knocking it back with the flat bald of a knife, the edge will look as deep as possible. Make small steam hole in the centre. Varnish the pie lid with the egg wash.
Preheat oven to 425°F for 15 minutes place pie on lowest rack. Reduce heat to 350°F and continue baking until piecrust is golden brown, approximately 30 minutes.
Feta w/Rosemary Black Pepper Honey 1/2 cup honey 1/4 cup water 2 teaspoons chopped fresh rosemary leaves 1 teaspoon black peppercorns, cracked coarse 1 pound feta cheese, rinsed and patted dry In a small saucepan combine honey, water, rosemary, and peppercorns and simmer, swirling pan occasionally, until reduced to about 1/2 cup. Cool honey to room temperature. Cut feta into thin slices and serve drizzled with honey.
Combine milk, eggs, sugar, raisins and vanilla. Whisk mixture until well blended.
Break bread into bowl and then fold mixture, soak for an hour
Butter large loaf pan or 13x9x2 baking dish. Pour in bread mixture.
Place the in the oven and bake the bread pudding for 40 minutes, until the pudding is golden brown and puffed up around the edges. The centre should be "set" but still a little soft.
Whisky Sauce:
Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten egg and whisky.
Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. Serve warm, topped with the Whisky Sauce. Enjoy!
If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favourite ice cream.
Goat Cheese w/Sun Dried Tomato Spread and Cayenne Toast
Cayenne Toast:
3 French Loaves – baguettes
Topping:
1 cup Olive Oil
2 tsp. Cayenne
1 tsp. Paprika
1 1/2 tsp. Salt
1 1/2 tsp. Garlic Powder
1 1/2 tsp. Sugar
1 1/2 tsp. Onion powder
1/2 tsp. Black Pepper-freshly ground
Mix in 2 quart bowl
Cut bread into 1/4" thick slices and coat one side with topping. Cook in 200 degree oven for about 1 hour.
Sun Dried Tomato Spread:
1 1/2 oz. Dried Tomatoes
1 cup Olive Oil
1 tsp. Dried Basil
1/2 tsp. Salt
1/4 tsp. Cayenne
Pinch of sugar
2 large garlic cloves
2 Parsley sprigs
1 green onion
2-4 oz. Goat Cheese Rounds
Put tomatoes on steamer rack and steam 45 minutes. Add tomatoes to bowl. Add all other ingredients except cheese, cover with lid and refrigerate 2 days. Process in food processor until smooth - leave same texture. Pour mixture over cheese and serve with Cayenne Toast
1 pound lean bacon (about 8 slices), cut into 1/2-inches pieces 3 cups finely chopped onion 4 large garlic cloves 2 bay leaf 2 tablespoon chilli powder 1 tablespoon ground cumin seed 1/2 teaspoon cayenne, or to taste 3 cups chopped celery 3 cups chopped carrot 2 pound red beans such as kidney or pinto, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained 8 cups chicken broth plus, if desired, additional for thinning the soup 52-ounce can tomatoes, drained, reserving the juice, and chopped 1 cup medium-dry Sherry Chopped scallion greens as an accompaniment Sour cream as an accompaniment
In a heavy kettle cook the bacon over moderately low heat, stirring occasionally, until it is crisp, transfer it to paper towels to drain, and reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat cook the onion, the garlic, the bay leaf, the chilli powder, the cuminseed, and the cayenne, stirring, until the onion is softened. Add the celery, the carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the tomatoes with the reserved juice and simmer the soup, covered, for 20 minutes. Discard the bay leaf and force the soup in batches through a food mill into a large saucepan. Stir in the Sherry, salt and pepper to taste, and the additional broth or water to thin the soup to the desired consistency, simmer the soup for 5 minutes, and serve it with the reserved bacon, the scallion greens, and the sour cream.
To quick-soak dried beans: In a colander rinse the beans under cold water and discard any discoloured ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak covered, for 1 hour.
½ cup strained fresh lemon juice
zest of the lemon, grated
½ cup water
1 cup sugar
2 cups heavy cream
Put the lemon juice, lemon rind, water and castor sugar into a saucepan. Boil slowly, stirring. Stir till sugar dissolves and the liquid become syrupy. Reduce the cream in a larger saucepan, taking care that it does not boil over. You will need at least 1 cup reduced thickened cream. Cool this slightly. Slowly stir in the lemon syrup and taste. Serve with madelienes.
1 cup superfine sugar 1½ cups sifted cake flour Salt 4 eggs 2 tsp.lemon zest 1 tsp.lemon juice 1 tsp.orange flower water or vanilla extract ½ lb. melted and cooled unsalted butter 1 lightly beaten egg white Confectioner’s sugar
First, melt the butter and allow it to cool while you make the batter. In a small bowl place the flour, baking powder and salt and whisk until well blended. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the orange flower water or vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm. Position a rack in the centre of the oven and preheat to 375 degrees F (190 degrees C). Generously butter 12-mold madeleine pans. Dust the molds with flour and tap out the excess or the madeleines will stick and be hard to remove. Alternatively use Baker’s Pam, as flour is in the spray. Drop a generous tablespoonful of the batter into the centre of each prepared mold, leaving the batter mounded in the centre. (This will result in the classic “humped” appearance of the madeleines.) Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centres spring back when lightly touched. Do not over bake these cookies or they will be dry. Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Brush the madelines with egg white, return to oven to finish for a couple of minutes. Remove the madeleines, set smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month. When serving dust with confectioners sugar. Makes about 24 - 3 inch (8 cm) madeleines.
Add sliced almonds and salt. Remove from heat and drizzle over the poached meringues.
Notes: Be very careful as caramelized sugar will easily burn. Do not touch sugar with your fingers! To clean pot/pan, fill with warm water and allow boiling; this will melt any remaining sugar.
White Chocolate Soup
1 litre 10% cream
1 cup milk
2/3 cup sugar
8 egg yolks
10 ounces white chocolate
2 teaspoons pure vanilla
Bring light cream, chocolate and first 1/3 cup sugar to a boil.
Combine yolks and second 1/3 cup sugar in a stainless steel bowl, mix until smooth. Slowly add the warm light cream mixture to yolks, stirring slowly.
Return all ingredients to the pot and stir over low heat, using a wooden spoon, until thickened and mixture coats the back of the spoon.
Note: Do not allow mixture to boil; this will scramble the eggs.
Strain into a bowl and add vanilla, refrigerate until use.
To serve: Pour soup into a shallow bowl. "Float" meringues on top of soup. Garnish with fresh berries and mint, if desired. Makes 4 servings.
The meringue "mountains" may be kept on the counter for about 1/2 hour. Refrigerate, if serving time is longer. If refrigerated, use within 4 to 6 hours.
Happy Jack Pumpkin Beer Soup
2 cans cooked pumpkin or squash
1 PC Organics Chicken Broth
1 can PC De-alcoholized Beer - Lager Brew
2 tablespoons butter
1 large onion - chopped
3 cloves crushed garlic
2 fresh sage leaves chopped
½ tsp cayenne
¼ tsp mace
salt and pepper
PC Peach Chutney Relish
In large heavy saucepan melt butter over medium low heat, cook onion and garlic; stirring,
until softened, about 5 minutes. Add pumpkin and stock bring to a boil; reduce heat to
medium, cover and simmer for 15 minutes or until tender. Add seasonings
In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring
often. Reduce heat and simmer for 5 minutes.
Top with PC Peach Chutney Relish
.
Ingredients 4 cups all-purpose flour 2½ tbsp. baking powder 2 tsp. salt 2 tsp. ground ginger ½ tsp. cayenne pepper ½ cup unsalted butter 1½ cup unsweetened pumpkin puree 1 tbsp. honey ½ cup buttermilk
Make the biscuit dough: Preheat the oven to 400 degrees. Combine flour, baking powder, salt, ginger, and cayenne pepper in a large bowl. Cut the chilled butter into the flour mixture using a pastry cutter, two knives or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin puree and honey in a small bowl. Add the pumpkin mixture and stir until just combined. Add the buttermilk and stir until mixture clings together and is combined. Roll out the biscuits: Lightly coat a baking sheet with vegetable oil and set aside. Turn the biscuit dough out onto a lightly floured surface and knead about ten times. Roll the dough out to ¾" thickness, cut biscuits out with a 3 ½" round cutter, gather the scraps, gently press together, and repeat until all the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden — 25 to 30 minutes. Transfer to a wire rack to cool.
1 PC Blue Menu Silken Tofu Dessert - almond flavoured
2 tablespoon honey- optional
Soy milk to taste
Chop all the fruit and nuts and set aside in a large bowl.
Separately, in a blender or with a hand mixer, whip PC Blue Menu Silken Tofu Dessert, until you get to a desirable creamy texture. Stir this into the fruit and nut combo until the creamy dressing is evenly distributed.
Refrigerate maybe 30 minutes or more and serve.
*You are as creative with what fresh fruits you desire or have available.
