Yep, cocoa and nutmeg. in the Black Bean Butternut Squash soup.
I know it's not a very appetizing picture.
It's cold. It's grey. It's one of those bummer Autumn days, not bright and cold with pretty trees. I'm talkin' wet pant legs and chilled bones.
I need Warm in by bones and my belly. I need chile and broth and beans. And since it's so dark, I want this bright orange butternut squash. And some cilantro. And a splash of fresh orange...oh, I just made the most amazing soup!
K, so really I was unimpressed with all the black bean/butternut squash soups I looked up online yesterday. They had carrot in them, and other non-Southwest/non South American things in them. And they were pureed, or creamy, and what I wanted was the simplicity of just the beans and the butternut. So I struck out on my own, and this is what happened!
Black Bean Butternut Squash Soup
1 lb. black beans
2 quarts (8 cups) chicken stock
2-3 cups diced butternut squash (fresh or frozen)
1/4-1/2 cup whiskey
1 Tbsp butter
1 medium white onion (chopped)
4 green onions (chopped)
1/2 cup canned/frozen green chiles
Powdered Chiles, totaling about 2 tablespoons*
a pinch of Marjoram and Mexican Oregano
1/2 tsp nutmeg
1/2 tsp cocoa
Salt to taste
1 orange (optional)
*for the Chile powder, I use a combination of lots of different red chiles for a really deep flavor. Start here and then amass your own!
1 Tbsp sweet paprika (or dried sweet red chile)
2 tsp mild-medium hot chile powder (try mixing ancho, sundried chiles, molido, poblano)
1 tsp hot chile (chipotle, etc.)
Taste as you add your heat so that you can tell how hot it will-be...remember, the oils release with long-cooking and it gets hotter than you may have intended!
1. Soak beans over night. Discard the water, or use it to water your plants. It's GREAT for plants.
2. Throw soaked beans in a crockpot with most of the broth (save out about 2 cups). Taste for salt, you might want to add an extra 1/2 tsp salt to soak into the beans. It's okay if it tastes salty now. It won't later. Measure your chile powders and toss them in as well. Add your marjoram and oregano too.
3. In a pan or cast iron, sear your chopped onions. Once they are still rather uncooked and partially burt, turn off the heat and add the whiskey. Let is boil and sputter, then add the remaining chicken broth once it's almost all evaporated. Stir the broth and onions to get all the flavor off the sides of the pan, then dump it in the crock pot. Make sure there's enough liquid to cover everything with an inch or so extra.
4. Let it crock until the beans and squash are tender, at least a few hours. I let mine sit while I was at work.
5. SERVE!!! For a simple, southwesterny-flavor, serve as-is with some cilantro. For a totally different and exotic soup, add about a teaspoon of freshly squozen orange juice to each bowl.
And stay tuned for my other idea from last night: Savory layered Black Bean Butternut Polenta Torte! Will it have a ground pepita crust? Or will it be topped with a pepita-cilantro pesto? I'm not sure yet.. But trust me, I'll let you know!
It’s about that time.
All the winter squash is coming to famers markets, the smell of spicy leaves is starting to flavor the air. I first threw this together for a Samhuinn celebration, but since then I’ve used it at the first sign of autumn. It’s too good to only have once a year. And, if you’re looking for something new and different for your turkey this Thanksgiving, make sure to Pin this recipe to your board! It also works well if all you’re cooking is a turkey breast. I suppose you could also just bake some thawed chicken breasts in the veggie/fruit mix, but it’s just not as romanic as a stuffed bird!
Paleo Diet? Don't make the gravy, just serve!
Vegans? Add more nut, less chicken (wink wink!)
Whatever you choose, you just can’t lose with this one.
One whole thawed chicken (3-4 pounds)
1 lb., or 2 cups chopped winter squash
1 apple, chopped
1 pear, chopped
2 ribs celery, chopped
1 onion, chopped (or 2 medium shallots)
1 cup nuts (pecans or walnuts)
1/4 cup raisins or currants
1/4 cup dried cranberries
1/4 cup dried cherries, or more cranberry
1/2 cup Sherry
1 tsp cornstarch
1 tsp sage
1/2 tsp nutmeg
1/2 tsp garam masala
cracked white pepper (a few grinds, or 1/4 tsp powdered)
2 Tbsp Sherry
3 Tbsp Garbanzo Bean Flour
1/2 tsp Salt
1/4 tsp sage
1/4 tsp garam masala
about 2 cups drippings, broth, water, or milk
Pre heat your oven to 350F.
Check the weight of the bird and write it down somewhere close to you. Calculate how many minutes for baking by multiplying the weight of the bird by 35 (or 25 if you are Not going to stuff it). Divide this by 60 to get how many hours to bake. Round up to the nearest quarter decimal (0.25 =15 min, 0.50= 30 min., 0.75=45 min.) Write down this time somewhere nearby.
Chop fruits and veggies to about 3/4 to 1 inch cubes.
In a large mixing bowl, whisk sherry and cornstarch to combine. Add other herbs and spices. Add fruits and nuts, toss well. Finally add the remaining ingredients and toss to coat evenly. There will be a little liquid settling in the bottom.
Place the chicken in a 9x9 or larger baking dish. Stuff the inside with some of the Harvest mixture, and pour the rest on top, allowing the juices to flow over the top of the bird. Use a spoon to spread out the mixture evenly, and cover the baking dish with foil or an oven safe lid. Bake for the directed time (or the time that you calculated and wrote down!).
Once the bird has baked, remove it from the oven. It's always nice to check the internal temperature, although I don't usually. Stick a meat thermometer into the deepest part of the breast and check, you should be at 165F or higher for safety.
At this point, there are a couple things you can do:
You could serve it up just as it is, and make your gravy separately.
You can return it to the oven, uncovered, and turn up the heat to 400F. Let it bake at 400 for about 15 minutes to brown the veggies a bit. Remove it from the oven, carefully move the chicken to a separate dish or serving platter, and pour your gravy over the veggies and stir. Serve chicken with soaked veggie-fruit Harvest mix on top or on the side.
However, I think the best way to do it is this:
1. Whisk all the gravy ingredients together in an unheated pot.
2. Carefully, with help from additional hands if necessary, tip the baking dish over the whisked uncooked gravy, without dumping the fruit and chicken. If you get a few jumpers, fish them out and toss back into the baking dish. The amount of liquid will vary, so whisk the drippings, and add 1 cup of additional liquid (broth, milk, water). Turn the burner to med-high and start stirring the gravy. (By the way, the best whisk EVER is this one).
3. At this point, remove the fruit-veggie-harvest mix and put it in a separate bowl or serving dish. Turn the oven up to 400, or broil, let it warm up, and then return the chicken to the oven for 5-15 minutes to brown and crisp up the skin. I don't recommend broil...it burnt mine a bit because I was thinking about gravy, not my chicken which was burning in the oven. Remove your chicken when nicely browned and crispy.
4. When the garbanzo flour has boiled and thickened, check for liquidity. If it's too thick, add liquid 1/4 at a time. If it's too runny, let it boil a bit more. If it's REALLY runny, then grab your sherry and a cup or bowl. Use about a table spoon of sherry, and an additional tablespoon Garbanzo Flour and make a paste. Whisk a bit of your runny gravy into the paste, then pour/scoop the mixture back into the rest of the gravy. Stir and allow to boil and thicken. Remember to check for salt when you add more flour. Just give it a final taste, then pour your gravy over the harvest veggie mix and stir.
5. Eat up.
When you're not doing this for a special event, which I don't always do, I make it and freeze it in servings to take with me to work. Eat some (since you've been smelling it for hours!) and let the rest cool for a bit. Remove the rest of the chicken and chop however you like, then mix with some spoonfuls of the harvest mix, then freeze in containers. Or, you could just stick the gravy in a container and the chicken in a container and eat nothing but that for a week.
Remember: You can always make just the harvest veggie fruit mix -- either because you're vegetarian, or because you're busy! You can serve it separately with rotisserie chicken, or with chicken breasts. Whatever is easier.
If you're gonna make this for a whole turkey, you'll need to do a bit of math. Example: For a 12lb bird, you'll want to triple the recipe.
If you're anything like me (Beth), you want a lot of flavor on your pizza, and you miss cheese terribly. Navigating the next level of the pizza will take a bit of space here as I cover varying allergy severity.
Use cheese! Top with whatever you want! Go eat pizza!
I can have sheep and goat cheese without much pain, so I generally cheat. Pecorino Romano is a Parmesan-like hard cheese which is made from Sheeps' milk. In fact, it's Romano cheese made from milk from pecora (sheep). It's really strong which is great, but doesn't do the stretchy-mozarella thing. I did find a sheep mozarella once, but it was horrifically expensive. I also use Manchego, which is a sheep cheese from Spain which is kind of stretchy and kind of sharp, but it does have a distinct Mediterranean flavor. I get it in bulk at Costco (the Intolerant Foodie's friend for cheaper stuff!) and get over the fact that it's not an Italian Cheese. Again, it's about perspective. If it irks you at all to use manchego but you wanna try, add some fancy olives and artichoke hearts and make it a Med Pizza.
Generally, though, I make a creamy-ish sauce thing using garbanzo flour, white wine, and salt, and I'll toss in some grated Pecorino Romano. Generally, when we want cheese, we're craving salt and acidity. Hence salt, and wine! If you're doing something like pepperoni only or BBQ, use whiskey instead so it's not so froo-froo tasting. That recipe will be below.
Gluten-free and Absolutely Dairy-Free:
K. Bear with me. There is no substitute for cheese, but you know that by now. You can try out different kinds of vegan cheese, and maybe you'll find something that you like! If not, or if it's too pricey, try this:
1 Tbsp garbanzo flour
2-3 Tbsp white wine, or whiskey
What I do is odd, but it makes everything come together and taste good. And that's what matters to me. For each pizza, I cop all the ingredients I want, put them in a bowl like a tossed salad, sprinkle the flour over the mix and toss to coat. Then I drizzle the wine or whiskey over it, sprinkle with extra salt and toss again. I put that over my pizza sauce and spread it out to the edges, then bake as normal. Here are some examples:
The Extravaganza Pizza:
chop and mix: spinach, white onion, mushroom, tomato, bacon, jalapeño, green onion, black olive. Toss in a bowl, sprinkle with G-flour and salt, toss. Sprinkle with Whiskey and toss.
If I were to use Hot Italian Sausage instead of bacon, I'd do white wine.
If it's just pepperoni, chop them into quarters and then toss as directed above. But I like pepperoni and mushrooms and olives.
black olive, green olive, white onion, tomato, artichoke hearts, Chicken (or fish!). Do the G-flour/salt/wine toss thing, and then spread on your crust, with or without red sauce. Drizzle with olive oil, sprinkle with coarse sea salt and cracked pepper. That's right.
DID WE FORGET TO MENTION PIZZA SAUCE?
You can use whatever sauce you like, but when you try Jen's pizza sauce, you may not want to eat any other pizza sauce again. You might give up on going out for fancy pizza entirely because it just won't ever compare to:
Jenny B's MUTHER[expletive deleted]CKING Pizza Sauce
2, 6oz can tomato Paste
1 16oz can tomato Sauce
1 cup diced white onion
4 tbs olive oil
2 anchovy filets (NOT OPTIONAL)
4-6 Tbs white wine
4 garlic cloves
1/4-1/2 tsp salt
black pepper, 6 grinds...so like 1/2 tsp?
1/2 tsp cayenne pepper
1 Tbs dried oregano
1 Tbs dried basil
1 tsp dried rosemary, ground
1 tsp fennel seeds
1. Blend in Food Processor
2. Add more wine by the tablespoon if you need more liquid in the sauce, but it should be pretty paste-y. It will thin when warm.
3. Serve on pizza if you can make it that far.
Jen's General Tasting-Rule-of-Thumb:
If you keep tasting and tasting and tasting it for flavor, without adding anything, you should call it good and save it before you eat it all.
Actually baking your Pizza
So, when you actually do bake your pizza, or grill your pizza, you want to use a perforated pan.
We think the best texture for the crust come from using a frozen pre-baked crust (almost no risk of a soggy center). While frozen, spread with sauce and top with your toppings, then bake at 45o-500F for that nice crispy topping feel. It could take 10-15 minutes to cook through the toppings. Just watch for burning and listen for sizzling. Same thing if you grill them.
If using a baked-but-not-frozen crust, treat the same. The only difference is that the center of the crust might be a bit soggy, you might need to cook it a bit longer to let juices evaporate. Or use a thicker, less runny pizza sauce.
Even if it's a bit soggy, it will be amazingly delicious and you won't care all that much.
There, you have it, friends. PIZZA IS BACK ON THE MENU!
Feel free to leave comments and questions!
How does one live without pizza? Pizza is its own food group in the U.S., to have to go without it is practically unliveable. No one should ever have to go without pizza again.
Now, to be totally fair, the pizza pictured used cheese. It was sheep cheese, and Beth can usually cheat with that. But when she really needs to watch her casein intake, she makes a creamy-garbanzo-sauce thing which is pretty dang good. Recipe will be in another post as this is gonna get long!
Let's start at the beginning.
The Crust: Makes about 3 10" thin crusts
1 cup plus 2 Tbsp Beth's Flour Mix
1 1/2 tsp baking powder (I'm am 7800 ft, you might need to use more!)
1/4 tsp salt
1/2 tsp gelatin
1 tsp Xantham or Guar gum
1 tsp powdered psyllium husks (Seriously. It adds a nice wheat-y flavor!)
1 tsp each: Oregano, basil, rosemary, thyme. *
1/4 cup olive oil
1 cup "milk" of choice (unsweetened!)
DO NOT USE POWDERED SPICE! Since there is no gluten and no egg, the powdered spices will work against your gums and starches to make it so that the crust will not hold together once cooked. I tried it, so I know. The whole batch just turned into instant crumb. But it wasn't a loss since I used it to make breaded Italian chicken breasts. It's all about perspective!
1. Dump all the dry and powdered stuff in a large bowl.
2. Mix all the dry stuff pretty thoroughly with a spoon or pastry cutter.
3. Dump in your wet stuff. (Aw, Pizza! I love you too!)
4. Cut the liquids in using a hand blender or wooden spoon. You don't want it to be entirely blended, so I wouldn't recommend an electric mixer.
Cool. You just made pizza dough. But now you have to make it look like a crust. Generally, I use a contraption I made from some pretty heavy wood. It's effectively a huge tortilla press (12x12, pictured below). I put about a 1/3 of the dough into the center of some parchment paper, put another square of parchment on top and then press it. Super easy. But if I don't have the contraption with me (it's a bit large for my purse) I do about the same thing, only I'll press it between cookie sheets, or even big, heavy books. Make sure you're using parchment paper on both sides...no need to ruin books or waste dough! I will cut enough sheets of parchment to press each crust I'm making. At this point, you can freeze them raw, or cook them in the parchment.
Now, to cook the pizza dough, you have options.
This one's my favorite. Fire up your grill and when it's hot, place the dough (in the parchment! not frozen!) on the grill. Let it rise and cooke for 2-3 minutes, then flip it, using two large spatulas, tongs, or a pizza peel. Be very careful when flipping because the parchment may come off. You will eventually pull it off and leave the bread on the grill to get a bit of flavor. If it doesn't come off when flipping, that's fine. Don't force it or you might pull the center of the pizza crust out, and then you'll have to make bread-crumb chicken for dinner instead. On a grill, there's not really a time, it's about feel. You'll know it's done when both parchment pieces have come off, and the center doesn't loot 'wet.' Pull the crust off the heat and allow it to come to room temperature before you try to top it. There's gelatin in it and you need to let it solidify by cooling.
Preaheat your oven to 450F. Put the dough (still in parchment) on cookie sheets, and cut off any excess parchment (like corners). Bake room temp crusts for 5-10 minutes. Check the centers. Bake Frozen crusts a little longer, say 10-12 minutes and check the centers.
Allow them to cool to room temperature and harden a bit before topping.
At this point, you could freeze the crusts for future use. I think that's the best way to do it. Make a double or triple batch (in the oven is the least time-intensive) and then freeze them.
Part 2 will be published shortly!
Well, I didn't realize I was tweeting recipes yet, and had hoped to keep this site under wraps until I'd posted some brand new recipes...but here we go!
So...welcome to our NEW version of the food blog. We'll be posting some new recipes soon, while I'm transitioning recipes from the old blog.
PIZZA -- oh yes. Egg free, dairy free, wheat free. And it is SOOOOOOOO good.
Harvest Chicken -- It's about that time of year! Sherry, nuts, fruits, veggies, all stuffed in a chicken and served with sherry fruit gravy.
Stay tuned! And please forgive our technological mishap.
My pumpkin bread is awesome.
I used to make killer normal pumpkin bread. I perfected my recipe.
Then I got diagnosed and was super bummed.
I tried it anyway with my substitutions AND IT WAS STILL AWESOME.
I have fooled anyone who has tried it. No one knows it's allergy free, and when I tell them, they don't believe me. I make it on the spicy side. You can double the batch, but it makes an obscene amount of Pumpkin bread. Then again, you might want to eat an obscene amount of pumpkin bread!
This recipe is for everyone; allergies or not. You could even use wheat and eggs!
Beth’s AMAZING Pumpkin Bread!!! (makes 1-2 loaves)
1 can pumpkin (or 2 cups puree)
2 eggs (or 2 tsp gelatin and 6 Tbsp boiled water)
1/2 cup cooking oil (I like coconut fat, it doesn’t taste any different)
3/4 cups brown sugar
1/2 tsp baking powder
3/4 tsp baking soda
rounded 1/4 tsp salt (a tad more than 1/4 tsp. Just a tad.)
1 tsp cinnamon
3/4 tsp Garam Masala* powder (yes there is a little pepper in it, but you don’t taste it at all)
1/8 tsp nutmeg
1 pinch ginger powder
1 1/2 cups flour or Gluten/Casein Free All Purpose Flour mix
1 1/2 tsp xantham or guar gums (GF only)
1 cup chopped nuts (pecans are best, or walnuts)
*You can sub Pumpkin Pie Spice, but it's just not as warm and deep.
***Preaheat over to 350***
1. Beat all wet ingredients and sugar in a large bowl. (If using gelatin, dissolve in boiled water, then quickly beat into other wet ingredients.)
2. In another bowl, fold all dry ingredients together until well blended (especially for gluten free flour).
3. Slowly mix dry ingredients into bowl of wet stuff. By the end, the mixture will be very stiff…but don’t worry: it comes out very moist and fluffy! Chops nuts in a food processor until they are as you like them. (I prefer mine almost totally ground, like coarse coffee.) Then fold in the nuts with a wooden spoon.
4. Pour or spoon batter into 1 or 2 greased or lined bread pans (9x4x4) and bake for 45 minutes at 350F or until a toothpick comes out clean.
VERY IMPORTANT WARNINGS FOR EGG FREE:
You’ll have to make mini loaves (the 2x2x4) or cupcakes for the batter to rise. (Bake for 30 minutes and then test). Also remember to let the pumpkin bread cool to room temperature, even all night long, before trying to eat it. When there are no eggs, the gelatin stays liquify while even slightly warm, and the whole thing tastes like mush in your mouth, and you’ll think you’ve ruined a whole batch when you really didn't.
PATIENCE. It is a pumpkinny virtue.
Posted 4th December 2011 by Beth
Ah, it's the week or so after Thanksgiving, and you have mounds of frozen turkey, and you're just about done with thyme and sage. What to do?
I generally go for Pulled BBQ Turkey in a crockpot (Directions: put turkey meat in crockpot, cover with BBQ sauce, heat), but this year I made Turkey Enchiladas with red chili.
A friend of mine brought back an assortment of chili peppers from New Mexico last year and I have been making the most DIVINE red chili ever. I think the biggest factor in awesome red chili sauce is using multiple kinds of chili pepper. If you don't have friends from New Mexico, you can still make a good chili using assorted powdered chills from the international section at your grocery store, or from your local Latino market. Go for Ancho, mild Molido, and some Chipotle to start.
Here is a recipe from The Rancho De Chimayo Cookbook (1991) with a few omissions (like worcestershire sauce? really?)
3/4 cup chili powder*
1 Tbsp minced onion
1 clove garlic, minced
3/4 tsp salt
1/4 tsp pepper
4 cups water (or broth)
2 Tbsp cornstarch dissolved in 2 Tbsp cold water.
Poultry: about 3-4 cups (or 1-1.5 lbs, or 2-3 large chicken breasts, etc.)
Optional: Grill or saute a small white onion then add it to the crockpot. YUM.
*For the chili powder, I use about 1/4cup each of a mild chili (ancho and molido do well), then 1 to 3 Tbsp chipotle (it's hot!), and paprika to make up the difference. Experiment with your own mixes! Also, if you have any green chile, it adds a depth of flavor, so add 1 tsp green chile powder, or 1-2 Tbsp of canned or fresh hatch chiles.
In a bowl, or an un-heated crock pot, whisk all the ingredients together except onion and garlic. (For CF, don't use garlic...it's plenty flavorful!) Throw in the garlic and onion, as well as your poultry, and let crock on high until the meat starts to become stringy.
Well, you COULD use real milk if you have no food restrictions. But let me tell you, coconut milk is AMAZING as hot chai.
There are a few extra steps in making the chai if you want the medicinal benefits of the oils in the spices. Otherwise, you can just grind all the spices up together and throw it all in a pot. Since there are many ways to make the chai, I will present them a bit differently. You can use whole ingredients or powdered -- note that powdered ingredients cannot be roasted and will not have as strong a flavor. You can cold steep over night, or simmer for several hours in a crockpot or stovetop. My current favorite is to steep it in my electric coffee maker.
Note: If you like your chai spicier, add a little extra of the ingredients, let the mixture steep longer, or add less liquid to begin with.
Also Note: Because of the time it takes to roast, chop, and steep chai, I often make it in double batches, or triple or quadruple. Seriously. You will be addicted.
Also Also Note: Straining the chai can be a bit frustrating. I have found I need two steps: a fine mesh and a SUPER-fine mesh. I have been successful using a muslin tea-bag, a french-press, and the wire coffee filter in my coffee-maker. A paper filter will not work at all.
Chai Ingredients: (makes 4 cups liquid)
1/4 tsp whole Fennel seed
1 inch of cinnamon stick (or 1/2 tsp powdered)
4 black pepper corns
20 cardamom pods (or 1 tsp cardamom seeds, or 1 tsp powdered cardamom)
1/4 tsp ginger powder
1 tsp Vanilla extract (Optional)
4 Tbsp sugar (I like 2 Tbsp brown sugar and 2 Tbsp white sugar)
*if using honey or agave, remember they are sweeter than sugar: Use Less.
4 cups non-dairy milk, or cow's milk
4 tsp black tea, or 4 tea bags cut open
Super Super Easy Chai
Use powdered spices and just add them to the wet ingredients. Allow to cold steep for 1 to 2 days in a closed container in the fridge. Then strain, heat, and enjoy!
Pick either the roasted spice version (below) or the powdered spice version (above).
Add all the ingredients EXCEPT THE TEA to a pot on the stove or to a crock pot. Stir to incorporate. Bring to a low boil, then reduce heat immediately and simmer for at least 20 minutes but up to 2 hours. You could even keep it in a crock pot if you were having a party, or bringing it to work for fun. The longer you simmer, the more flavorful the chai will be. Right before serving, strain the chai. Discard the spice-mud and return the liquid to the pot. Either steep the tea for 3 minutes in a cup or two of the chai, strain, and add the tea infusion back into the pot; or steep the tea in the pot for three minutes and then strain into mugs. If you let the tea sit in the pot for any length of time, the tea will release tannins and the remaining chai will be disgustingly bitter and useless. You are warned.
(And finally, my personal favorite!)
Cold-Steeped Roasted Chai
1. Using a mortar and pestle, crush the cardamom pods and remove the green husk. Then cut an inch off a cinnamon stick with kitchen shears. Crush the cinnamon into small bits.
2. Heat a small pan to medium and then add all the spices in group 1. Let the spices dry-fry for about one minute to release the beneficial oils. You want to be able to smell the spices, but not burn them! They should be a little golden, and little brown, and still a little green.
3. Quickly put the spices into a mortar and pestle or a coffee grinder. Grind into a coarse powder.
4. Add these spices to a jar or other closed container. I have use the boxes of the coconut and nut milks when I didn't have a quart jar. If you are doubling the batch, add a spoonful to each container, alternating containers, to make sure you've added equal parts to each.
(If you are hot-steeping the chai, add the spices and liquid to a large pot or medium crockpot and follow the steeping directions above.)
5. Add all of group two to your container(s), close, and shake vigorously. Put these in your fridge at least over night, and up to 3 days.
6. Strain the chai into a pot or into mugs. Start by stirring or shaking the liquid, then run it through a fine-mesh strainer into a clean container or bowl. You may need to tap or stir the liquid as it sits in the strainer to allow it to drain. After you have strained it the first time, strain it again using a super-fine mesh like a french press or other coffee/tea filter. Heat on the stove, or in a microwave. You can store any leftovers for a few days in the fridge, but I've never had leftovers.
Originally posted 13th November 2011 by Beth
A few weeks ago I had an orange-flavored chicken dish served with rosemary as a garnish. Just out of curiosity I bit off a little of the rosemary with the sauce and it was amazing. Since then I've been trying rosemary with other fruit-sauces and came up with this. Orange marmalade would also be good with this, and possibly blackberry (I didn't try it)...but the other berries don't seem to go as well with the rosemary.
Porkchops or Pork Loin:
1-2 rosemary sprigs (snipped into 2 inch long sprigs)
Marinate pork in 2 Tbsp whiskey and a spoonful of jam over night. Add a little olive oil if you need to thin it out to cover all the meat.
Discard marinade and pan-sear pork on super-high heat with a little olive oil. This should only take a few minutes for porkcops, and just a bit longer for loin. Use a meat thermometer to gauge when the internal temperature is at 145, then pull it off the heat and let it sit for a few minutes before cutting.
While it is cooking in the pan (or in your oven if you're more comfortable with that) start a small sauce pot on medium-high with 2 tablespoons whiskey and the rosemary sprigs. Make sure to cook all the alcohol out or the sauce with taste like plain gin. It's okay if it mostly evaporates, you can add tablespoons of water if you need to. Once it's cooked (a few minutes, tops), turn the heat down to low and add 1/4 cup huckleberry jam. Once it is warm, turn off heat and let sit on the stovetop until the pork is cooked.
Serve pork with a few spoonfuls of fruit compote and rosemary. Salt and pepper to taste.
Dressing: 1 Tbsp each huckleberry jam, balsamic vinegar, olive oil, water (if necessary). Double or triple for more dressing.
basic salad...greens (I chopped up some beet greens with my lettuce and tossed it.)
Things that go well with it:
shredded carrot, shredded beet, red onion, cucumber, red or yellow bell pepper, cilantro, celery, tomatoes....
Originally posted 12th March 2011 by Beth
we live, cook, and eat at 7800 ft above sea level. We also draw, make jewelry, write and record music, grow organic gardens, and work too! we're a busy pair of bees.