Feeds:
Posts
Comments

Archive for the ‘recipes’ Category

Duck Stock

img_4074

When we processed our last round of ducks we decided to piece them out (breasts, legs, wings) and save the carcasses for stock. Today was the Detroit Lions bye week, so I took the opportunity to make duck stock.

img_4034img_4032

The first step was to coat the bones with canola oil and salt. I then roasted them for an hour at 400 degrees. I used 6 the bodies and necks of 6 ducks.

img_4036 img_4038

After roasting, I put the bones in a very large stock pot and covered them with water. I simmered the bones for about 3 hours.

img_4039img_4040

While the bones were simmering, I tossed chopped onion, celery, carrot, and garlic in the duck fat and roasted the veggies in the oven for 45 minutes. After roasting, I added a few cups of water to scrape up the bits stuck to the pan.

img_4068-2

Next, I stirred everything together, along with sage, rosemary, thyme, bay leaves, and pepper. I cooked this for another 2 hours.

img_4069-2

Once cooked, I removed the bones and strained out the veggies and herbs. I used paper towels in a sieve, replacing the paper towels several times.

img_4074 img_4075

After straining, I simmered the stock for a while longer, concentrating the flavor.

img_4077

Finally, I put the stock in canning jars, let them cool a bit, and put them in the freezer. I don’t have a pressure canner, which is why I did not can the stock. I ended up with 10 pints!

I used the recipe from Hank Shaw’s “Duck Duck Goose” as a guideline.

 

 

 

Read Full Post »

img_3702

In Austin, Hatch Chiles have their own season. Each August our main grocery store, HEB, is filled with the smell of roasting chiles. I always buy several pound, use a bunch right away and freeze the rest to get me through the year. One of my favorite dishes is Hatch Chile Walnut Pesto.

img_3694

I start with walnuts and garlic.

img_3695

In go the chiles, olive oil, salt, pepper, and parmesan.

img_3696

Blend it all together in the food processor.

img_3700

We roast several ducks at a time and then freeze them in small packages for easy use. I just took a package of frozen smoked duck and heated it in the water as it came to a boil.

img_3701

Boil the pasta, making sure to reserve a small amount of the boiling water to add to the pesto when mixing in with the pasta.

img_3703

Yum!

Read Full Post »

IMG_4607

I had plans for making an eggnog cake. I’m not much of a baker, as I don’t much care for following instructions. I’m not sure what I did wrong, but the cake refused to come out of the pan … and we had guests arriving in about an hour.

IMG_4611

So I improvised. Why trifle with a difficult dessert when you can just layer some canned peaches, cake pieces, and homemade whipped cream. I topped it off with some toasted pecans. I think it ended up better than the cake would have. The best part is that this dessert can be made with any number of fruits, and various types of cake.

Read Full Post »

IMG_5118

 

IMG_5109

I’ve found that you don’t have to remove the entire brussel sprout plant at once. Instead, I snap off the lower-larger sprouts from each plant and let the smaller ones keep growing. These brussel sprouts came from around 5 different plants.

IMG_5111

Chop up the brussel sprouts and dice an onion. I find that if you cut the sprouts in half, they are much more flavorful, as the increased surface area soaks in the juices.

IMG_5112

Melt butter and olive oil over medium heat.

IMG_5113

When melted, add the onions, brussel sprouts, some minced garlic, salt, pepper, and the juice of a lemon or two. (depends on your taste)

Depending on how soft you life the brussel sprouts, you can optionally cover them for a few minutes. This will steam them a bit.

IMG_5118

Once the onions and brussel sprouts are soft, brown and the liquid has evaporated, they are good to go.

IMG_5120

To finish off this dish, I cooked up some egg noodles and tossed them with the brussel sprout mixture and some parmesan cheese. I also served it with sauteed chicken breast.

 

Read Full Post »

IMG_5032

Especially during the summer, I let the garden inspire me on what’s for dinner. Tonight’s combination was spaghetti squash, tomatillos, jalapeños, onion, and tomatoes.

IMG_5023

I started by cutting the squash in half, and placed it upside down in about 1/2 in of water. I cooked it at 350 for about 40 minutes.

IMG_5024

Next I chopped up an onion, about 10 tomatillos, 2 jalapeños, and a tomato. I also added 1 clove of garlic (grated), salt, and pepper.

IMG_5028

I cooked this down for about 30 minutes, until it thickened up. I did more of a chunky sauce, but you could also add chicken stock.

IMG_5027

Meanwhile, I cooked up some venison micro-stew pieces with some salt, pepper, and olive oil.

IMG_5029

I pulled the spaghetti squash with a fork and added a little butter, salt, and pepper.

Then I put it all together. Simple and so yummy!

Update … the leftover venison and tomatillo sauce make an excellent addition to breakfast tacos. Just add eggs, cheese, and tortillas. Wow! I could open a food truck with those.

Read Full Post »

IMG_4737

Tonight the usual winter fare just wasn’t cutting it. Maybe it was the fact that I planted my first batch of tomatoes after work this evening, so excited! I still have a few jars of canned crushed tomatoes and some frozen tatume squash, so I whipped up a super-easy family favorite.

IMG_4734

For the sauce …

Cook onions and garlic until soft. Then add in crushed tomatoes, 1 small jar of tomato paste ,and zucchini, fresh would be fine here too, I would just slice it a little thinner so it cooks through. Also add salt, pepper, and any other seasoning you would like. Cook on medium heat for 15 minutes or so, until the sauce thickens up.

IMG_4735

Slice kielbasa type sausage, I had some Venison Garlic on hand. Cook on med-high heat until both sides are crisp and sausage is heated through.

Cook up your favorite pasta or rice and combine.

Read Full Post »

IMG_4729

Twice a month we play cards with some friends of ours. We take turns making dinner and dessert. They are foodies like we are, so everybody wins!

Tonight I busted out the prime cut of Venison, backstrap. I marinated 2 backstraps in bourbon,  honey, canola oil (olive oil would have had too much flavor), salt, pepper, and crushed reds. I then precooked the bacon in the oven for 10 mins so it wouldn’t be too soggy. I wrapped three slices of bacon around each backstrap and put them in the oven at 350 for about 25 mins.  I should have done 20 as it came out medium, and I would have preferred medium-rare. It was still delicious though.

I roasted some potatoes, coated with olive oil, salt, pepper, garlic powder, and fresh rosemary from the front garden bed. I also steamed some asparagus with lemon, and finished it off with butter, salt, pepper, and a little more lemon juice.

IMG_4731 IMG_4733

I got 3 meyer lemons from my tree this year. All that effort for three lemons, you have to do something special. I made lemon curd tart. I got the recipe from Alice Waters’ “The Art of Simple Food”, pages 183 and 199. I highly recommend it. I had to add a little more moisture to the tart dough, but other than that, worked really smoothly.

 

 

Read Full Post »

Older Posts »