Busy Day on the Farm

I’m trying my darndest to stay within the confines of one upright freezer, but let me tell you it is so difficult. Yesterday, I used the last of my frozen roasted poblanos – my roasted red bell peppers I ran out of a number of days ago. So today –

I got busy and HAPPINESS IS – 3 trays of goodies in the freezer.
May 20 Roasted Poblanos
May 20 Roasted Red Peppers

And since I was going to be in the kitchen most of the morning anyway, I made bread from a recipe I recently found as I continue my ongoing project of downsizing the amount of recipes I have which I’m going to ‘MAKE ONE DAY.’ This recipe is from an old Fleischmann’s Yeast advertisement and I first made it Apr. 4, 1981 and again in 1995. It’s been buried since then. I remember loving it and especially toasted.
May 20 English Muffin Bread
It’s not the prettiest bread I’ve ever made, but oh so tasty! And one of the easiest to put together.
English Muffin Loaf

2 pkgs. Fleischmann’s Active Dry Yeast (4 1/2 tsps.)
6 cups all purpose flour
1 T. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120°-130°F.) Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 X 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.

How easy can a bread recipe be?? You’ll notice the ‘oops’ in the picture of one of the loaves. It overran its pan, but this turned out to be a very good ooops – I cut off the long piece (seen in picture) and we had it as a ‘cracker’ with soup later. I love it when screw-ups turn out well.

Time to put the feet up on the deck railing and take advantage of the spurt of sunshine we’re having, with a glass of wine. I raise my glass to you all and happy cooking.


It’s Been A While…..

We’ve been off the road and in our little farmhouse a year now and what a year it has been. Lots of repairs and redoing and it is slowly become our little piece of heaven in the country with beautiful view of the Olympic mountains. We’re finding we don’t even miss our once favorite view of the water (the Straits of Juan de Fuca) – the ever changing view of the mountains is outstanding.

In between the remodeling, which Roy is doing 90% of, I’ve been having fun learning to cook and operate in the smallest kitchen I’ve ever had! Challenging, but I’m beating it! And, it’s time to get back to recording some of the dishes we’ve enjoyed.

Today, I’ll start with 3 recipes which we will be repeating quite often.

Asian Pork Tenderloin and Pea & Corn Coleslaw
a Chef’s Journey recipe, Dec. 5, 2012
May 19 Asian Pork Tenderloin, Potato, Zucc Patties

1 pork tenderloin (1 1/2 lb.)
1/4 cup soy sauce
2 T. packed dark brown sugar
2 T. purchased barbecue sauce
1 T. sesame oil
1 T. minced fresh ginger
1 T. mirin
1/2 T. chili garlic sauce

Trim the tenderloin of any silver skin, but leave any fat for flavor; there won’t be much. Cut the tenderloin in half a put in a sturdy (if using Sous Vide) plastic bag.

Whisk together the marinade ingredients and pour over the pork. Seal baggie and refrigerate for 1 to 1 1/2 hours turning them after 1/2 hour.

When ready to cook the tenderloin:
Option 1: Heat grill over medium heat and lay the pieces of tenderloin on the grill. Grill and turn every 4 to 5 minutes until pork reaches 140°F internal temperature.
Option 2: Sous Vide the pork – Put one of the pieces in a 2nd baggie. Sous Vide at a temperature of 140° for 2 hours. 15 min.

After 2 hours, heat a grill and when hot, drain the marinade from the pork, reserving the marinade. Grill the pork pieces over a hot grill just to give color.

After pork is done, allow to rest for 10 minutes before slicing. In a small saucepan, heat the marinade to a boil, then let simmer for 2 minutes. Serve with the pork.
Suggested wine: dry White Riesling
Leftovers: Make a sandwich on a toasted roll, drizzled with some of the sauce and top with the Corn & Pea Slaw (recipe follows)

Slaw dressing:
1 T. lime juice
1 T. mirin
1 T. oil
1/2 tsp. soy sauce
Salt & pepper to taste

Whisk together the slaw dressing ingredients and refrigerate until ready to use.

In a medium size bowl toss together:
Napa cabbage, thinly sliced
2 green onions, white and green parts, thinly sliced
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/4 cup chopped cilantro

Refrigerate until ready to serve.
To finish dinner: While the tenderloin is grilling, toss the slaw with the dressing and season to taste with salt and black pepper. Slice the pork and serve.

I had Potato & Zucchini cakes in the freezer and added a couple to our dinner – turned out to be a great combination with the pork and slaw and the marinade drizzled over all. These are a handy side dish to have at the ready in your freezer.

Potato & Zucchini Cakes
Inspired by a Cuisine @ Home recipe, Issue #59, page 21
Makes 12 cakes

3 cups zucchini, grated
1/2 tsp. kosher salt
3 cups grated potatoes (about 1 1/2 lbs. – russet or new potatoes)
1/2 cup grated onion
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 egg
1 1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. cayenne

Combine zucchini and 1/2 tsp. salt in a colander. Let drain 5 minutes, then wring dry in a kitchen towel. Transfer to a bowl and add remaining ingredients together, except the oil.
Heat oven to 375° F. Pour 2 T. oil onto a sheet pan.
Drop potato mixture onto the oiled baking sheet by 1/4-cup measures and flatten to 1/2 “ thick. Oven-fry the cakes for 10-15 minutes; turn over and continue baking until nicely browned.
May 19 Pork, Potato pattie, slaw plated

Hope you’ll enjoy these dishes as much as we did. Next will be playing with the leftovers, but they just may be the Hoagie I mentioned above.