Month: March 2013

Tom’s St. Patrick’s Day Whiskey Pork Recipe

I am so unbelievably excited for Tom’s new book, How to Roast a Pig, to come out that I couldn’t help but ask him to create us all a St. Patrick’s Day recipe. Tom’s Honey and Irish Whiskey Chops with Colcannon look SO delicious that I’m going to have a hard time focusing today.

Thankfully, I can stay home and sleep it off and still make money. That is because I trade online using a great website that allows me to set parameters and the robot will keep making money on my behalf. It is good to have some helpful resources, that can work for you on those days when you do not want to put in hard work. So coming back to celebrations,

Here’s what he had to say:

St. Patrick’s Day is upon us and it’s a time to celebrate. Okay, I have only tenuous links to being Irish at best, but I still celebrate the saint’s day like a lot of people around the world. Now it is known that St. Patrick’s Day in many parts is not the most sober of events, so what better way to celebrate Ireland and soak up the drowned clover than starting the night with some Irish fair?

Honey and Irish Whiskey Chops with Colcannon

 

Serves 4

For the pork and sauce:

  • 4 1.5cm (0.6″) thick pork chops
  • 2 tablespoons (30 ml) Irish whiskey
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) wholegrain mustard
  • 1 tablespoon (15 ml) honey
  • 2 tablespoons (20 g) finely chopped fresh thyme
  • Juice and zest from one large orange
  • Salt & freshly ground black pepper

For the colcannon:

650g (3 cups) potatoes, peeled and cut into even chunks

100g (1/2 cup) curly kale, chopped (or spring cabbage)

1 bunch spring onions, finely slicing the whites and roughly slicing the greens

100g (1/2 cup) butter

salt and pepper

Prepping your meat and making the sauce

1. Put your pork chops in a plastic food bag. In a bowl whisk together the whiskey, oil, mustard, honey, thyme, and the orange juice and zest in a bowl. Pour over pork. Seal the food bag and leave in the fridge for one to two hours.

2. Remove pork from the marinade and rinse the chops quickly under cold water. Then pat the meat dry with some paper towels and replace in the fridge until needed.

3. Place the marinade in a small saucepan over a high heat and bring to the boil.

4. Reduce the heat to a simmer for 2-3 minutes, or until the marinade thickens to a consistency of a sauce. Remove from heat and season to taste and set to one side.


Making your colcannon

  1. Place the potatoes in a pan and cover with water and lightly salt.
  2. Place over a medium heat and bring the potatoes to a gentle simmer for the first 10 minutes of cooking. By simmering the potatoes and not boiling them you allow the starch in the potatoes to soften as well as promoting even cooking through the potato. This may add five or so minutes depending on the size of your potatoes but the end result is far better fluffier potatoes
  3. Mix the potatoes around so the ones from the bottom of the pan are brought to top. Turn the heat up and bring to a boil to finish cooking. They are done when you can press a thin bladed knife through them with little effort.
  4. Drain your potatoes in a colander and leave on the side. Add a knob of butter and a splash of milk to warm in the sauce pan while the potatoes steam
  5. Blanch the kale in seasoned boiling water for one minute and drain.
  6. After the potatoes have steamed for a minute or two on the side, return to the pan with the hot milk and butter and mash.
  7. Add the kale and the spring onions to the mashed potatoes and mix through with a wooden spoon and season with salt and pepper and it’s ready.

Bringing it all together 

 

  1. While you are finishing your colcannon, preheat a thick-bottomed fry pan or char grill on a high heat and season your pork chops.
  2. Lightly oil the pan and place your pork chops in.
  3. Sear the chop for roughly three minute,s then flip and sear for another 3 minutes. (To find out how to cook pork to perfection check out my new book How to Roast a Pig)
  4. Heat the sauce quickly
  5. Divide the colcannon between the plates and top with a chop and drizzle with sauce

If you want to present your dish in a more chef-like manner like the picture, use a round pastry cutter to form your colcannon in the center of the plate and drizzle the sauce around the sides. This dish is great by itself, but if you need to add a little more bulk the addition of steamed carrots or buttered leeks is a fantastic accompaniment.

If you enjoyed this recipe check out my new web site Tom the Chef and happySt. Paddy’s day!

Tom Rea grew up on a farm, shooting, fishing, and foraging—and eating pretty well as a result. He started his career in a renowned gastro-pub, worked his way up to head chef, and from there has worked all over southern England and France, including at the award-winning The Coach and Horses and the Jolly Sportsman. He lives in Sussex and teaches people how to cook and cater for their own private parties in style.

Tom’s new book, How to Roast a Pig, comes out on April 15th! Make sure to pre-order your copy of this amazing book today!

Find the perfect pig or cut of pork, determine the best roasting style to use, and get ready to roast a pig to perfection! This complete guide covers basic roasting techniques using a selection of the most common joints and cuts, from loin chops to Boston butt, so you can enjoy roast pig as an everyday meal. Then, it builds on those skills to move onto the joy of roasting a whole pig, spit-roast or Coja China style, for a truly unforgettable event. To top it off, learn to create stylish restaurant-style pork dishes using the methods you’ve explored, and match the perfect side dishes to your home-roasted pig.

A Mini Interview with Pizza Expert Ruth Gresser

Pi Day (3.14) is such a fun occasion that I couldn’t help but follow up with a second post about pizza. Pizza chef and author Ruth Gresser was kind enough to share some insights into her world with us all. You are going to love her book, Kitchen Workshop—Pizza, which comes out early next year.Joining of the robot is has become compulsory for traders to make the process of performing trades as the robot became completely automated system and process of registration will be done in three simple steps: Fill the registration form by giving some details, make initial deposit, start trading , users can read full review on website of cyber mentors.

The Perfect Pizza
  
How do you make the perfect pizza?
The perfect pizza starts with a rustic, bready crust. Add a judicious scatter of high quality toppings, a sprinkle of salt, a grind or two of pepper, and a drizzle of olive oil. Cook it as quickly as possible at the highest temperature you can, and eat it right away. Makes me hungry just to think of it.
What’s the trick to getting that must-make-again crust?
There are many versions of that must-make-again crust—at least as many versions as there are pizza styles.  The key factors remain the same, making a moist rather than drier dough, letting it rise slowly over a long time, working it as minimally as possible, and cooking the pizza quickly at a high temperature.

What’s your favorite pizza?
Can I have 2? We have a pizza on the Pizzeria Paradiso menu called the Napoletana (tomato and mozzarella adorned with  basil, anchovy, and capers) that makes the list. The second has no name or pedigree. Dough topped with tomato, buffalo mozzarella, and oregano. After cooking, lay a couple of slices of Prosciutto di Parma on top. The pungency and robust flavors of the few ingredients belie the simplicity of both pizzas.
Ruth Gresser is the owner of Pizzeria Paradiso and Birreria Paradiso in Washington D.C. She has appeared in The Washington Post Magazine and The Washington Business Journal, and she has done demonstrations for The Smithsonian Institute. Gresser is a member of Les Dames d’Escoffier and the Board of Directors for Women Chefs and Restaurateurs.
www.eatyourpizza.com/
Kitchen Workshop–Pizza hits the shelves next February.
With help from Kitchen Workshop—Pizza you’ll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 contains lessons on how to make different crusts, including New York, Chicago, Neapolitan, whole grain, and gluten free. You’ll also learn a variety of tomato sauces, from slow cooked, to chunky, to roasted. Top them off with the right cheese, be it shredded mozzarella, Pecorino, or vegan mozzarella. Level 2 introduces you to the Italian standards: Margherita, Marinara, Quattro Formaggio—there’s even a calzone recipe! Put a twist on your pie with the creative innovations in Level 3: how about a Moroccan or shrimp pizza? And finally, design your own pie in Level 4, with lessons on sauces, proteins, vegetables, and accents.
From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.

The OMG 3-Cheese Mac & Cheese Recipe

When you are born into a family from the South, you quickly realize that everyone in the family has a signature dish that defines their cooking abilities. My mom was known for making legendary fried chicken. My aunt Dot, who lived across the street from us for most of my life, made the most amazing potato salad. But one of the most decadent and fantastically delicious dishes prepared by any of my family members is my aunt Lucille’s 3-cheese mac and cheese. OMG is the best way to describe it!
This past weekend I traveled to Connecticut to visit my aunt Lucille, and requested that we cook her famous mac and cheese so I could share the recipe with you folks. Cille, as I call her, is a sweetheart of a person. Always cheerful and willing to help, she still has that Southern gentle “Grande Dame” personality. But don’t ruffle her feathers or you will get the tough “Steal Magnolia” that’s always awesome to see when it comes out.
I had the best time cooking with Cille, and of course gossiping about friends and family. Like I said in my last post, when cooking in a Southern family, preparing food always involves gossiping, and since my mom passed away several years ago, Cille is my lifeline to what’s going on in the family! I found out some juicy tidbits that I really cannot share, but they were almost as awesome as the mac and cheese… almost!However, here I am ready to share a small secret. This is about the virtual money like Bitcoins, that we all want to know more about and make some as well. Here is a trusted website that will get you a good piece of this virtual pie and allow you to eat it as well. Visit the website cryptocurrency trading, to see the details.

My aunt and I, as we would say in my family, “put our foot in it” when we made the mac & cheese. A simple explanation for the expression is, we took a bunch of incredible ingredients, threw them in a pot, and made the most amazing dish almost anyone would enjoy.

Making the OMG 3-Cheese Mac & Cheese

Reggie's OMG 3-Cheese Mac & Cheese
Talk about creamy and delicious, the OMG Mac & Cheese is loaded with cheese, butter, sour cream, and other rich ingredients that will have you saying “oh my!”
Try it, and you will have a delightful staple that will have your family raving!
Serves: 6-8
Ingredients:
8 cups (1900 ml) of water
3 cups (420 g) of elbow macaroni
8 oz (226 g) cube of sharp yellow Cheddar cheese
1 cup (90 g) of shredded Monterey Jack cheese
17 slices of yellow American cheese
2 eggs
2 sticks of butter
2 12-oz (350 ml) cans of evaporated milk
3 teaspoons of sour cream
½ tablespoon of sea salt
1 teaspoon of sugar

1) Cut up the 8 oz (226 g) yellow cheddar cheese and the 17 slices of yellow American cheese into small cubes.

Cut up the yellow cheese
Cut up the cheese into cubes

2) Place water and elbow macaroni into a stockpot on medium heat and bring to a bowl.

3) Add ½ tablespoon of sea salt to water as it comes to a boil.

4) After cooking the macaroni for about 7 to 10 minutes, drain most of the water out of the pot.

5) Put the pot back on the medium heat and add the cubed slices of yellow cheddar cheese, all the yellow American cheese cubed slices, and a cup of shredded Monterey Jack cheese to the pot.

Add cheese to the macaroni
Add cheese to the macaroni
Stir the cheese into the macaroni
6) Add 1½ cans of evaporated milk to the mixture and stir steadily.
7) Beat 2 eggs and add to mixture and continue stirring to avoid burning.

8) Add 2 sticks of butter and 3 teaspoons of sour cream to mixture and continue to stir until all the ingredients are blended.

Stir the butter into the macaroni and cheese
9) Turn off heat and place mixture into a casserole dish.

10) Place the casserole dish into the oven and bake for 45 minutes at 350 degrees F (177 degrees C, or gas mark 4).

Bake the macaroni and cheese
11) DO NOT cover casserole dish while mac & cheese is cooking.
12) After 45 minutes, check to see if the top of the mac and cheese is golden brown. If not, cook for another 2 to 3 minutes.
13) Remove casserole dish from oven and let cool.
14) Serve and enjoy

Preserving with pomonas pectin honeyed

The digital currency values are fluctuating a lot and the reason is that people and authorities still do not understand the mechanism of these virtual currencies. Some people are able to use their genius minds and take advantage of this dynamic situation. They buy these currencies when the prices go down and sell the same when the price and demand go up. The other way to get digital currencies is more complicated and that is to mine these using complicated software programs.

The former method appears to be easier and that is what Steve McKay did. He found a loophole in the entire mechanism of mining and trading. The expert trader has managed to create the perfect combination that brings together the digital currencies and share trading techniques in one package. He created this system while still working in the stock market. Once he was convinced about the efficiency of the system, he wanted to launch it for the others.

The program was improved many times, before it was introduced to the people so that they could use it easily. We look at any new program of trading with some doubt and try to assess them before we recommend it to people. It is really important to test the reliability and performance of the program to ensure that it is legitimate. We can say confidently that this program has been created by experts and is trustworthy.

The robot uses the past data that has been provided to the system by the expert developers and keeps analyses the present trends as well. Bitcoin Loophole review, is a website that tests the productivity and reliability of newly launched systems. They were pretty impressed with the performance of this program. We also found it to work perfectly under test conditions.

The registration is easy and all you have to do is to fill in some basic details like your name and email id in the form provided on the website. Then you will receive a mail from the program that will also have a link to a broker through which you will be trading. Once the registration is complete then the first deposit of $250 is to be made, that is the first investment towards trading in digital currency. Every single dollar that you deposit is used towards trading and there is no charge for the program or broker.

The efficiency is unparalleled and we recommend that you should try this program if you want to be a part of the digital currency revolution.

Fan Friday wicked good burgers

A very experienced trader noticed that some of the senior members were using a program created by him and making a lot of money. When he tried to find the secret then he realized that they used the complex algorithm designed and developed by him for trading in the digital currency trading program.

He decided to try to use the same for some time and was amazed by the returns that he was overwhelmed by his own success. He also wanted to do something for the society so he decided to develop the program as an easily usable platform within the reach of everyone. This way everyone could use it to make profits. This program is known as the Bitcoin Loophole Trading system.

The system uses an advanced technology that helps it to start generating profits within the first twenty-four hours once a person registers and starts investing. If you find this claim to be unbelievable or unreliable then you must see what experts are saying about the program. The endorsement of experts is essential as their reviews are the most trustworthy. You can find an unbiased and balanced view about this program through helpful resources.

We tried doing the same and found some remarkable features that make it unique.

  1. It uses a very complex algorithm to make the entire process of trading very accurate.
  2. It follows all the security protocols too and provides the traders a safe environment to invest their money.
  3. The program is web based so you can use the trading program from any device and from anywhere.
  4. There is a very small deposit of $250 and that sets you on the path of wealth through trading.
  5. The program is free for everyone. There is no fee or brokerage charged for the use of the program.
  6. The algorithm is used in trading the highly complex world of Bitcoins and helps everyone to be a part of this emerging economy.
  7. The robot uses its speed to see all the past data and come up with amazing signals.
  8. The instructions given on the website are very simple and anyone, even without any experience in cryptocurrency can understand these easily.
  9. All the protocols and regulations are stringently followed that prove that the system is not a scam.
  10. It is a reliable system, that has been investigated by us and found to be trustworthy.

We recommend the program for every enthusiast trader. Try it and enjoy the benefits of digital money.

Trades by using the automated systems

Performing trades by using the automated systems have increased as they made the trading process easy for them and also created opportunities for new traders to gain experience and involve in trading. One of the best crypto trading software is bit coin secrete loophole which was created by Steve McKay, his software can generate outstanding results in first 24 hours after user have signed-up. On our research on this system we found many facts that are so interesting and those facts make this system different from other. The sign up with this system is completely free of cost but after getting signed-up user need to make initial deposit of $250 which will be used to perform trades but if trader is not interested he can withdraw the amount at any point of time by placing request, the amount is not any tax or advance but it is completely used for purpose of investment. If trader is novice without any hesitation or doubt he can join this system and gain profits out of them, but before that user need to, make some settings manually on how many trades to perform a day, how much fund should be deposited on each trade, preference on which asset you are willing to invest.  For experienced trades there are numerous trade optimizing options and they can also enhance features that they can use by applying different strategies.

Bit coin loop hole can also be called as bit coin secrete loophole and this system works with help of complex algorithm and it uses super-fast computers that can place trades within no time and rate of accuracy is maximum using this system. The founder of this software uses to work in Wall Street and started to design this software when he was working. After development he tried to use and gained significant results and doubled his investments for more profit. Then he released it in to market with same motive as he wants to give fair chance to common people to improve their life by performing trades using this system. On our investigation from team of cyber mentors we found that this system is completely genuine with zero scam and reaction came to very positive from the existing users and they claimed the software to fast, precise with high return rate and also claim that there is no technical issue seen. Hence this software is suitable for all traders irrespective of the knowledge or experience they have.

 

Mesquite Sweet Potato Hash Recipe

There’s a lot of talk these days about superfoods and their many benefits. Did you know mesquite is considered a superfood? Yeah, neither did I.

Lauri Boone says: “Mesquite powder is available at most supermarkets and health food stores. Look for products that contain only mesquite powder, which is created from dried and ground edible mesquite pods. By contrast, products labeled ‘mesquite seasoning’ typically contain a blend of spices, oils, additives, and flavorings—and no beneficial mesquite.”

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This recipe caught my eye because I am a sweet potato addict and I love a good hash, especially on Saturday mornings when I cook up a big breakfast for my family. This one is certain to make our list because it looks delicious AND is good for us. A great combination in my book.

Mesquite Sweet Potato Hash 
Excerpted from Powerful Plant-Based Superfoods by Lauri Boone

Mesquite Sweet Potato Hash

2 large sweet potatoes, peeled and shredded (about 2 pounds, or 910 g)
1/2 medium-sized onion, chopped finely
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (14 g) mesquite powder
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
Pinch of ground nutmeg
2 tablespoons (28 ml) grapeseed oil

In a large mixing bowl, combine all the ingredients except the grapeseed oil and mix well. Heat the grapeseed oil in a large skillet over medium heat. Add the sweet potato mixture to the skillet and saute for 15 to 20 minutes until browned. Remove from the heat and serve warm.

Powerful Plant-Based Superfoods is your definitive guide to 50 of the leading superfoods for optimal health and vitality. Everyone knows that fruits and vegetables are a fundamental part of a healthy diet, but plant-based superfoods are the power elite. Revered by many ancient cultures for their ability to heal and energize the body, plant-based superfoods are the most nutrient-dense foods on the planet.

Powerful Plant-Based Superfoods features 50 top superfoods and discusses their unique benefits and how they can be integrated into your diet for incredible health and amazing taste. From local superfoods—like greens, berries, and garlic—to more exotic superfoods—like maca, cacao, and yacon—Powerful Plant-Based Superfoods also includes 50 nutrient-rich recipes that are all naturally vegan and gluten free.

From Berry Lavender Ice Cream and Mesquite Sweet Potato Hash to Luscious Cashew Cream Spinach Soup and Carob Bark, you can begin to work superfoods into your daily diet—effortlessly and deliciously—one meal and snack at a time. A beautiful compilation of information, tips, recipes, and photos, Powerful Plant-Based Superfoods will inspire you to start working with superfoods in your own kitchen to upgrade your diet and your health.

Fan Fridays: Pieography, Pies, and a Giveaway

This week’s book is Pieography by Jo Packham. If you want to try your hand at getting a free copy, be sure to enter the Goodreads giveaway below. Good luck!

GOODREADS BOOK GIVEAWAY

Pieography

by Jo Packham

Giveaway ends March 15, 2013.
See the giveaway details at Goodreads.

Enter to win

 

Marie D. was excited to try this pie cookbook out. Here are her thoughts:

I had such a hard time choosing pies from this book. From the pictures to the stories behind them it was so difficult. I love how this book gives you some history on the people involved in the recipes. I finally buckled down and chose the White Chocolate Buttermilk Pie with Warm Raspberry Sauce. I am a huge fan of white chocolate and raspberries. I felt this was a wonderful flavor combination; after all, the right flavor combination is everything when it comes to cooking and baking.

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I was very excited by how easy the crust was to make for this pie and how little preparation it took. It actually ended up being the inside part that was a bit more challenging. There was a lot of melting and cooling down, which was a learning curve for me as I have never done that for a recipe before, but it did give me time to sit back and read the story behind it while it was all cooling down. I would say I would compare this pie to a cheesecake in the sense that it has a very rich flavor and is better served in small portions, the more goodness to go around. I somehow under-cooked the middle a bit but would not hesitate to try this recipe again as I feel the recipe is great and has a lot of potential for the perfect ending to a meal. My son even loved it and it’s always nice to find recipes the kids will embrace too as this is not always an easy task.

White Chocolate Buttermilk Pie with Warm Raspberry Sauce

Excerpted from Pieography by Jo Packham

Pastry for Single-Crust

1 1/4 cups (150 g) all-purpose, unbleached flour (a bit more for dusting surface)
1/4 teaspoons salt
1⁄3 cup (80 g) butter, cut into small cubes
3–4 tablespoons (45-60 ml) ice-cold water

1. In mixing bowl combine flour and salt. Cut in butter until mixture is the size of small peas.

2. Sprinkle 1 tablespoon of water over part of mixture, gently toss with fork. Repeat until all is moistened.  Form dough into ball. On lightly floured surface, flatten dough into disc, wrap with plastic, and refrigerate until ready to use, or for 30 minutes.

3. Roll dough into 12″ (30 cm) circle. Unroll onto pie plate being careful not to stretch pastry. Trim edges to ½” (1.25 cm)  beyond the edge of pie plate; fold under extra pastry.

4. Make a fluted edge by using the back of a fork and pressing evenly around the edges. Bake as directed in recipe.

Pie Filling

1 stick butter, melted and cooled
1½ cups (175 g) premium white chocolate morsels
3 tablespoons (22.5 g) flour
1 1/4 cups (250 g) sugar
4 eggs, whisked
1 cup (240 ml) buttermilk
1½ tsp. vanilla
1 tablespoon (15 ml) lemon juice, fresh squeezed
1 tablespoon (5 g) lemon zest
Pinch of grated nutmeg

1. Preheat oven to 425ºF (218ºC, or gas mark 7) .
2. Slowly melt together butter and chocolate chip morsels. Set aside to cool.
3. In mixer, combine flour and sugar.
4. Stir in eggs and buttermilk.
5. Add cooled melted butter/white chocolate mixture, vanilla, lemon juice, and lemon zest.
6. Add a pinch or two of grated nutmeg.
7. Pour into pie crust.
8. Put pie in center of oven and bake at 425ºF (218ºC, or gas mark 7) for 15 minutes, then lower to 350ºF (177°C, or gas mark 4), and bake for 40 minutes.
9. Cool, then keep chilled.

Raspberry Sauce

1 pint (500 ml) fresh raspberries
1/4 cup (50 g) white sugar
2 tablespoons (30 ml) orange juice
2 tablespoons (15 g) cornstarch
1 cup (240 ml) cold water

1. Combine raspberries, sugar, and orange juice in saucepan.
2. In separate bowl, whisk cornstarch into cold water until smooth. Add mixture to sauce pan and bring to boil.
3. Simmer for about 5 minutes, stirring constantly, until the sauce thickens. It will further thicken as it cools.
4. Purée sauce in blender, or with handheld immersion blender, and strain through fine sieve.
5. Drizzle sauce over pie slices immediately before serving.

Find out how to make puff pastry cups from Pieography by visiting Craftside.  

What kind of pie conveys the experience of starting a new job, getting married, or becoming a mom? Over 30 of the country’s top foodies are here to tell you. Each one has devised a pie recipe that captures the essence of her life. Stir in beautiful photography, short essays, and brief bios, and voilá, you’ve got more than a cookbook: you’ve got Pieography. From Espresso Dream Pie to Salmon and Spinach Pie, this collection nourishes body and soul.

Southern Cooking with Reggie: Sweet Potatoes

As I mentioned in last week’s post, my mom, Thelma, was born and raised in Gainesville, Alabama, a super small-town with lots of farmland, family, and great food! 

Every year when I was a kid, my mom, her sister, and we three kids, would go down to Alabama for two to three weeks to visit my grandparents and help work the farm. When I got a little older, my sister and I spent several of our summer vacations in Alabama, working as farm hands.

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According to my aunt, my grandfather bought our 45 acres of land in the 1940s and started the working family farm. For a Connecticut boy like me, going down to work on a farm was like visiting a different planet. All I remember was “working the chores,” as my grandfather would say, from sun up to sun down. The reward was when my mom, her two sisters, and my grandma started cooking. This was the time they created and shared new recipes and gossiped about family. In the south, gossiping is as much a part of preparing meals as any special ingredient.

The incredible smells from the main house would have all of us work faster and harder so when it became chow time, we would eat like pigs!

When my mom, aunts, and/or grandma would make a Golden Brown chicken, one of the best complements to the meal was southern-style sweet potatoes. Sweet and absolutely delicious, these potatoes taste more like a dessert than a side dish!

Thelma’s Southern-Style Sweet Potatoes 

You will be amazed how tasty and easy it is to make sweet potatoes with a southern twist. I’ve made these sweet potatoes for friends and every time, someone asks for the recipe. Now get ready for a mouthwatering treat!

To make Thelma’s southern-style sweet potatoes you will need:

Ingredients:

6 large sweet potatoes (serves about 6 to 8 people)

¼ teaspoon of vanilla extract

1 tablespoon (7.5 g) of ground cinnamon

1 cup to 1½ cups (200g–300g) of granulated sugar

½ cup (90 g) brown sugar

¼ stick of butter

Directions:

Thoroughly clean potatoes by running under cold water. Dry off each potato with paper towel

Remove potato skin from all 6 potatoes with a potato peeler.

Using a sharp knife, cut ¼ inch (6 mm) lengthwise potato pieces and place them into the large saucepan until the potato is completely cut up.

Repeat this step with remaining sweet potatoes.

Pour granulated sugar over the potatoes in the saucepan. Make sure to completely cover all the potatoes.

Evenly pour ½ cup (90 g) of brown sugar over the potatoes and granulated sugar mix.



Sprinkle 1 tablespoon of ground cinnamon over potatoes.

 

Pour a ¼ teaspoon of vanilla extract over potatoes.

 

Place 3 to 4 slices of butter from the ¼ stick of butter over the mixture.

Place saucepan cover over the potatoes. (The cover will not completely cover the mixture.)

Refrigerate the potatoes for 1 to 2 hours. Refrigerating the potatoes longer will help the sugar to draw
out the natural fluid from the potatoes.

Cook mixture on medium heat for 1 to 1 1/2 hours.

Turn mixture 3 to 4 times until all the potatoes have browned and/or caramelized.

Turn off flame and let the potatoes cool a bit.

Place all the sweet potatoes in a casserole dish to serve.

For my next post, I’m going home to Connecticut to make a three-cheese macaroni and cheese with my aunt. Can’t wait to share the recipe with you, and maybe a little bit of family gossip!

– Reggie

Looking for some more family recipes? Why not check out The Best of The Farmer’s Wife Cookbook?


    

Long before the Internet and high-speed travel connected us all, The Farmer’s Wife magazine gave hard-working rural women a place to find—and share—advice about everything from raising chickens to running a farm kitchen. One of the magazine’s most popular offerings was advice on cooking and baking, providing farm family recipes for making everything from basic bread to nourishing stews and delicious desserts. The Best of The Farmer’s Wife Cookbook brings together 400 easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine between 1893 and 1939. Readers will be able to prepare these foods easily and quickly, because the recipes have been updated to match the conveniences and ingredients of the modern kitchen. The Best of The Farmer’s Wife Cookbook is sure to satisfy readers in search of the flavors of farm country or those simply on the lookout for a piece of homegrown nostalgia.

Cupcakes, Champagne and a Great Giveaway!

My mother has been a professional cake decorator for over 30 years and owns her own shop, The Creative Cake Shop. For as far back as I can remember, I carried wedding cakes into halls to help set everything up, I snuck pieces of cake off trays to taste, and I participated in many, many cake/cupcake decorating classes.

Now that I have a son of my own, I’ve gotten back into the world of cake and cupcake decorating and couldn’t resist inviting my mom friends over for a cupcakes and champagne night (after all… everything is better with champagne!). We tried out three projects from Cupcake Decorating Lab and all loved the Owl Cupcakes (below), so I thought I’d share.I will also be sharing the remaining two projects on this website since all of us love changes. Once your Owl cupcake is all ready to be served, try out the remaining ones and pour in your innovations in cupcakes in the discussion forum.  Your delightful cupcake may become the star on demand soon.

To learn how to stamp on fondant (along with a couple of extra tricks!) pop on over to Craftside today. Stef is also giving away a copy of Cupcake Decorating Lab over there, so it’s worth a click.

Want to win a copy of the book? Enter below. Giveaway ends on May 9th at midnight.

Giveaway open to residents of the US and Canada only. By entering our giveaway, you are automatically signed up for our SPOON e-newsletter.   

Owl Cupcakes
Excerpted from Cupcake Decorating Lab by Bridget Thibeault

You’ll Need:

• cupcakes
• vanilla buttercream
• cream-filled chocolate sandwich cookies, such as Oreos
• mini cream-filled chocolate sandwich cookies, such as Mini Oreos
• royal icing
• mini candy-coated chocolates, such as M&M minis
• jelly beans
• 4″ (10 cm) offset spatula

Tip
Let your child design their own cupcakes using these same materials. You’ll be surprised how creative they
can be with candy making colorful roads, cookie towers, and jelly bean flowers.

1. Spread a thin layer of buttercream on top of a cupcake. Shingle the mini chocolate candies across the entire cupcake.

2. Split open the regular and mini sandwich cookies, and scrape the cream off.

3. Cut the regular size sandwich cookies in half for the wings. Spread a little icing on the back of the wings, and place the wings on the cupcake.

4. Pipe a dot of royal icing in the center of two mini chocolate cookies, and then add a mini chocolate candy on each for the eyes.

5. Spread a little icing on the back of the eyes and place on the cupcake.

6. Add a jelly bean for the owl’s beak.

Here are some photos from my cupcakes and Champagne night! 🙂 We had a great time and I would definitely recommend it to anyone wanting to spend some time having fun with friends. Strawberries made the champagne and cupcakes extra delicious!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cupcake Decorating Lab by Bridget Thibeault

 

Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.

The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!