Monday, March 19, 2012

I am collecting recipes for venison summer sausage and ways to prepare the meat. We hunt each oct in Eastern WA and have only had the luck of getting two deer. Our oldest daughter has her hunting license now and hopefully she will get a big buck one of these years. I will be ready to cook it up.
Watching Gordon Ramsay today he is preparing venison.
He says:
salt and pepper the loin venison meat
put olive oil in a hot pan
Seal all sides of the meat by frying and turnin in the pan
Melt two tbl spoons of butter in the pan
baste the venison steak in the butter
wrap the steak in butter paper to protect the meat and keep it moist
put into a hot oven 8 min wrapped in the butter paper
make red wine chocolate sauce
slice shallots
slice pancetta
crush a clove of garlic
fresh thyme and a by leaf
350 ml of red wine looks like about a cup
reduce
350 ml of brown chicken stock
reduce
strain through a seive
dash of raspberry vinegar
and grate some dark chocolate into
 dont slice too thin keep slightly pink pour sauce over to serve.
the woods driving around

the deer hang out in the park

We went to an apple orchard and got apples 

I saw this and would love to make it with the kids

We carved pumpkins and roasted the seeds in the oven.. MMM nice and crispy
rinse seeds in a collander
you can soak in a bowl 
heat oven to 350
lightly grease foil covered pan
spread out the pumpkin seeds 
lightly salt all of the seeds
 roast 20 min or until brown edges
check periodically to mix around. make sure its spread out. They should be crunchy.
.

I learned to make pork mole sauce. recipe to come. Its very fun and so tasty. You can make it spicy leaving seeds in the peppers.

We made carmel apples at hunting camp.

ooh Cassandra brought this flavored gin . Its so good with Ginger Ale. I couldnt find it at the liquor store.

My Aunt Janie. My first daughter was named after her.

End of the summer means its crab time for us! mm! we get our shellfish license an go out to set pots in my father n laws boat on sundays an pull the pots out again on Thursdays. It wasnt the best season last year an we do have people pull up the pots,They arent suppose to touch a pot that isnt thiers. hmmm.
after we get our limits checking that they are male and big enough . we bring them out to the parents. Dad boils a pot of water with sea salt an drops them in making sure the water covers them. He brings it back to a  boil and cooks them for 15 min. Then he places them on a rack and we clean them out. We dont usually eat it dipped it butter its already very rich meat. our dip is mayonaise an chili sauce. surprisingly tasty.

Great gramapas birthday I made him a fish cake . 

Grampa makes his own flies . When we go campin with him he will go out and fish twice a day.


Strawberry cake
with sliced strawberries an cocunut in the filling

Ingredients

For the filling for each cake:

  • 1 cup (1/2 pint) heavy cream, chilled
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate 



Lemon cake with lemon curd filling
Curd:

Ingredients


  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add thelemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Cake:

Ingredients

  • 1/2 pound (2 sticks) unsalted butter at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

For the glaze:

  • 2 cups confectioners' sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Directions

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilkmixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.



deer sitting in peoples yards they know hunters are in town.

someone got a deer at camp

stuffed cabbage

turned out soo yummy!
1 Large Green Cabbage (3-4 lbs)

6 Tablespoons Extra Virgin Olive Oil

2 Medium red onions (cut into 1/2-inch dice)

6 Garlic cloves (thinly sliced)

1 Lb New potatoes (scrubbed and cut into 1/4-inch dice)

1 Cup Fresh ricotta (drained)

1 1/2 Cup Fresh basil leaves (finely slivered)

1/4 Cup Fresh parsley 

  • ingredients      
    Preheat the oven to 375 degrees
  •  
    Bring 8 quarts of water to a boil in a large pasta pot. Fill a large bowl with cool water and place it nearby.Remove the tough outer leaves of the cabbage, finely chop them, and set them aside. Carefully cut out the cabbage core with a sharp knifebAdd 2 tablespoons salt to the boiling water. Drop the whole cabbage into the water and cook until it is tender, 5 to 6 minutes. Then transfer the cabbage to the bowl of cool water and let it coolinstructions
  • 1 Large Green Cabbage (3-4 lbs)
  •   
    When the cabbage is cool enough to handle, drain it. Carefully remove the whole leaves from the head, and set aside about a dozen of the best and largest. Chop the remaining cabbage into 1/4 inch pieces and set them aside.In a large, heavy-bottomed pot, heat the oil over medium heat until just smoking. Add the onions, garlic, potatoes, and the raw and cooked cabbage. Cook, stirring occasionally, until the vegetables are very soft, 12 to 15 minutes. Season with salt and pepper to taste, and allow to cool.
  • 6 Tablespoons Extra Virgin Olive Oil
    2 Medium red onions (cut into 1/2-inch dice)
    6 Garlic cloves (thinly sliced)
    1 Lb New potatoes (scrubbed and cut into 1/4-inch dice)
    Salt and freshly ground black pepper
  • 1 Cup Fresh ricotta (drained)
    1 Cup Fresh basil leaves (finely slivered)
    1/4 Cup Fresh Italian parsley (finely chopped)
    When the potato mixture is cool, add the ricotta, basil and parsley, and fold together. Place a scant 1/2 cup of the cabbage/ricotta mixture in the center of each whole cabbage leaf. Fold each leaf around the filling like a burrito, and secure it with a toothpick.
  • 2 Cups Basic tomato sauce
    Pour the tomato sauce into a 9 X 13-inch baking dish, and arrange the cabbage packets on top. Cover the dish tightly with foil, and bake for 30 minutes.Remove the foil, sprinkle the cabbage packets with the grated pecorino, and bake for another 10 minutes. Garnish with basil.  Serve warm or at room temperature.
  • 1/2 Cup Pecorino Romano (freshly grated)
    1/2 cup Basil


cassandra made pinapple upside own cake

Ingredients

  • Nonstick cooking spray
  • 3 cups cake flour, plus more for pan
  • 1 cup butter, softened, plus 1/2 cup, melted
  • 2 1/4 cups sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups whole buttermilk
  • 1 1/2 cups firmly packed brown sugar
  • 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
  • 1 (10-ounce) jar maraschino cherries, drained well
  • Pineapple Buttercream Frosting, recipe follows
  • Chopped pecans, for garnish, optional

Directions

Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.
In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.
Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.
To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

Pineapple Buttercream Frosting:

  • 1/2 cup butter, softened
  • 2 tablespoons reserved pineapple juice
  • 3 1/2 cups confectioners' sugar
Beat all the ingredients in a large bowl until well combined.
Yield: about 2 cups



Deviled eggs
To boil eggs is easy. I find just bringing  water to a boil with eggs in the pan, make sure water covers eggs. once at a boil turn off heat  and put on a lid let sit ten min. Turns out perfect every time. Easier to peel while a bit warm.
for the yolks mixture
i remove yolks and mix in mayonnaise 
mustard
salt an pepper
top with paprika
 little horns made with sliced red peppers in triangles


Pumpkin Pie
Made with my funny squash when i started seeds out with pumpkins and zucinni, They squash was oval and green. The inside was like a pumpkin orange and large seeds. So i roasted for 20 minute sliced in half in the oven of a pan of shallow water at 350 poking with a fork  . Remove once soft. It will spoon out of the skin easily. Then I purree the soft roasted squash in a blender. I followed my no fail crust recipe for the bottom crust . and used the regular recipe on the side of the pumpkin puree can for pumpkin pie. tasted great more  mild pumpkin flavor.
NO Fail crust recipe:
1 1/2 c crisco
1tsp salt
1TBL water
1TBL vinegar
1TBl sugar
3cups flour
1 egg
Heavy cream on top
 Yes the vinegar really make a difference! i like to add lemon juice too! You know when bringing the dough together just adding a little bit of ice water while kneading is the trick. The dough will come together.
I’d seen different permutations/combinations of this recipe before—in fact, I believe my mom’s “Perfect Pie Crust” uses these same ingredients. Something dear Sylvia suggested, though, really caught my eye: “You can even make them ahead of time and freeze them,” she said. “The crusts turn out even flakier!”
I really love flaky pie crust, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is THE flakiest pie crust in existence. I was intrigued, and decided to try Sylvia’s recipe and method here in plain sight. You’ll get to see the results in the next post, but for now let’s MAKE this blessed, beautiful pie crust, shall we?
Libbys pumpkin pie recipe



ngredients

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

Vanilla sponge cake with apricots at the bottom. A yellow cake mix
sprinkled over a can of apricot halves (separate the juice)
placed face down in the pan
cover the apricots with the yellow cake mix
melt two cubes of butter and pour over the top
cook the juice form the canned appricots in a saucepan
melt a cup of sugar with the juice
boil five minutes then pour over the butter cake mix powder and apricots in the  13 by 9 in pan
bake 30 min or until crispy and brown on edges!
Such a yummy cobbler! Thanks from Cousin Terri!

My famous dinner rolls I try to bake for get togethers
I harvest potatoes my neighbor helped me plant and roasted them for dinner at camp.

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