Saturday, November 30, 2013

Home on the Range Pizza Pie (mostly)

From Brigid, with a few small modifications of my own.  Cooking it on the stove-top crisps the bottom of the crust before the baking turns it golden brown and chewy.


Crust (my mom's deep dish pizza crust)

1 1/4 c warm water (140º or so)
1 package dry yeast
2 T shortening
2 t salt
2 T sugar
1 1/2 c flour

Mix ingredients. Beat for two minutes. I use the Kitchen Aid mixer on high.

1 1/2 c more flour.

Add the second 1 1/2 c flour. Mix, cover, and let rise for one hour.

Pizza Sauce (from Brigid mostly)

1/2 to 3/4  of a 15 ounce can tomato sauce (depends on how saucy you like it)
3 to 4 Tablespoons of tomato paste
3 Tablespoons of  grated Parmesan
2 teaspoons assorted dried Italian herbs (I used basil and oregano)
1/8 teaspoon ,or to taste, crushed red pepper
1 clove garlic, smashed and minced

Toppings

Whatever  you like, plus mozarella cheese. Pictured is sauteed mushrooms and pepperoni.

Cooking (from Brigid)

Preheat oven to 475 degrees.  Assemble the pizza in a cast iron skillet.  I used a 13" skillet, my largest.  Press the dough into the bottom, pressing it up the sides partway to keep the filling from spilling over.

Add pizza sauce, toppings, and mozzarella cheese.

Cook on Medium High heat uncovered on stove-top for three to four minutes. (It helps to have a gas range. I don't know  how long you'd have to do this, or if it would even work, on electric).

Bake uncovered for 14 to 18 minutes, until crust is golden brown.



Thursday, November 28, 2013

Chicken Pot Pie in a Jar

Just picked up a book called Handheld Pies and it's got some great ideas.  One of them is pie in a jar.  I'm not going to post the recipe up here as you can pick up the book, but this is chicken pot pie and it is excellent.



Tuesday, November 26, 2013

Cranberry Port Stuffed Porkchops

Been a while since I cooked anything new but got a little experimental the other day and thought I'd share it.

Ingredients (per person):
1 large porkchop
2 tbsp raisins
2 tbsp cranberries
1/2 tsp thyme
1/3 cup currants
1/3 cup cranberries
2 tbsp brown sugar
1 tsp corn starch




Dried Cranberry and Raisin Stuffed Porkchops

Mix a couple tablespoons dried cranberries (not Craisins which are sweetened) and raisins.  Stuff into the pocket of a thick cut porkchop.

Bake at 350 degrees for 40 minutes or until done to your liking.

Cranberry Currant Port Relish

The recipe below is roughly for one good sized pork chop and therefore one person.  Multiply by the number of people you are serving

  • Heat about 1/3 cup of good quality port.  (I am a firm believer that if if it's too cheap to drink it's too cheap to put in your food).  Do not let it boil, just heat.


  • Pour over 1/3 cup currants, add 1/2 tsp thyme. mix and set aside.
  • Mix 1/3 cup whole cranberries with 2 tablespoons brown sugar and 1 tsp cornstarch
  • Bake in 350 degree oven for 25 minutes (this will prevent the cranberries from bursting and becoming cranberry sauce)
  • Remove from oven and add to currant/port mixture
Spoon generous serving of relish onto plate and top with a porkchop.

Get plates that aren't a clashing red to take a picture.

Enjoy.

Monday, December 10, 2012

Turkey Soup 2012

So this year's version has a few changes that fall under the "whatever you have lying around" category, but it was good enough to warrant its own post.


1 turkey carcass
1 onion, chopped
1 cup celery, chopped
1 quart water.

Boil for 2 1/2 hours. Remove turkey bones. Process broth with blender til chunky.

Add:
5 or 6 carrots, chopped

whatever you have lying around, in this case:
2 sweet potatoes, sliced

Cook until vegetables are done. Add 1 tsp mace, 1 can condensed milk, salt and pepper to taste.
chicken broth and water to cover.

I really don't like sweet potato, but I've been hearing that they have lots of beta-carotene, as well as being lower in GI effect so thought I'd throw them in and see what happened.  I was going to put in some barley as well but forgot, so I have a packet of barley sitting on the counter.

Excellent.  Really tasty soup.

Saturday, October 6, 2012

Egg & Cheese Casserole

Serious comfort food.  Serve for breakfast with Sticky buns or for dinner with Cornflake Baked Chicken (which for some reason I've never posted here. That will have to be fixed.).

5 slices bread, cubed
1/2 pound Velveeta cheese,cubed
layer in a buttered casserole dish (9 x 12 ish)

Combine:
3 beaten eggs
1 1/2 cups milk
1/2 tsp salt
pinch dry mustard
dash of Worcestershire sauce

Pour over bread and cheese.

Melt 1/4 cup butter and drizzle over whole.

Refrigerate overnight (or at least for several hours) then bake at 300º for one hour.   Let stand for about fifteen minutes before serving.

You can also double this for a large baking dish.

Thursday, March 22, 2012

Dire Illness Chicken Soup

Standing at the stove in a stuffy haze, really want some chicken soup. No idea what should go in as I always just open a can of Campbell's (which I don't have on the shelf). So here goes.

3 cups chicken stock from the store
1 small carrot, grated
2 tbsp yellow onion, grated
1/2 cup or so of soup noodles (These are thin and short, about an inch and a half long and work perfectly. Can't remember what they are called but I generally find them in the Mexican section of my grocery store. I'll update this when I buy another pack)
salt and pepper
1/2 tsp or so celery seed
1/2 tsp or so basil

Bring to a boil and cook for a while.
Eat hot.

Wow. It was incredible. Of course I was sick and dying for chicken noodle soup so my judgement may have been tainted, but I'm going to run with it.

Wednesday, February 1, 2012

Mushroom Stuffed Pork Roast


Bring a boneless pork loin to room temperature. (Any size will do but you will need to watch the cooking time for smaller roasts. A 3 pound roast will take about an hour in the oven).

Pour 2 cups boiling water over about two cups of mushrooms (dried Porcini, Crimini, whatever you like) and let stand for 30 minutes. (I used Crimini's that I had left over and which had dried out slightly and this worked perfectly). Remove mushrooms and reserve mushroom water by pouring through a coffee filter or fine sieve.

Stuffing:
1/2 cup shallots or yellow onions, chopped
3 - 4 cloves garlic, minced
3/4 cup fine bread crumbs
1/4 cup chopped parsley leaves
2/3 of soaked mushrooms, minced
Salt and pepper to taste

Saute onion and garlic over medium high heat until softened.
Transfer to a bowl and add remaining ingredients.
Let cool.

With a long thin knife cut a slit through the center of the pork loin (about an inch to an inch and a half wide) and stuff it with the mushroom stuffing. You can push it through with a wooden spoon or just keep pushing it in with your fingers.

Season outside of pork loin with salt and pepper.
Heat 1/2 Tbsp oil over high heat in a cast iron skillet until it just starts to smoke, then brown loin on all sides (about 1 1/2 minutes total).

Transfer skillet and loin to 375º oven. Roast for about an hour or until internal temperature reaches 155º.

Rest for ten minutes, slice and serve.

Gravy:

Deglaze hot frying pan with juice of two limes. Add two cups of stock, reserved mushroom liquid, and remaining mushrooms (chopped). Simmer, stirring occasionally, for about five minutes.