Feeds:
Posts
Comments

Archive for the ‘recipes’ Category

DSC_0309

Making soup is often an all day event, allowing the flavors to slowly marry. As nice as that sounds, the reality can be quite different. Sometimes it is a Wednesday night, everyone’s hungry, and you have yet another ripe head of broccoli in the fridge.

The trick to quick soup, is to cook all of the individual ingredients separately.

DSC_0287

Chop the onions and carrots into small pieces and sautée them in butter, with some salt and pepper. Use butter instead of the usual olive oil, since it works better for making a roux. When the onions/carrots are almost cooked through, add a few chopped mushrooms to the mix.

DSC_0293

After softened, add 3 tbsps of flour. Cook on medium until flour starts to brown. Slowly add milk, stirring as you go. You can also add in some chicken stock for flavor.

DSC_0289

Steam the broccoli – taking the cooking time to under 20 minutes. I had great luck with romanesca broccoli this year – a very tasty and beautiful variety.

Cook a few red potatoes in the microwave. Once cooked, cut them into bite size pieces.

DSC_0296

I defrosted some previously roasted, frozen turkey.

DSC_0303

Once the soup is thickened,  add the broccoli, potatoes, and turkey, and shredded cheese until everything is heated through.

Serve with crackers or bread.

Read Full Post »

DSC_0254

Fried rice is one of my go-to recipes. It can be made with any number of ingredients, it just depends on what I currently have in the garden. This version used  cabbage, carrots, peppers (frozen), and onions. I also have been known to put in kohlrabi, greens, peas, roasted chiles  – you name it.

DSC_0235

The basis for the recipe is the same. Dice up the veggies and add them to a medium-hot pan of heated olive oil. Add salt/pepper to taste.  I chop the veggies in size based on how quickly they cook. I cut the carrots in smaller dices / thinner slices than the onions. The cabbage I cut in slightly larger chunks. Cook until soft.

DSC_0238

I used smoke chicken, that I had previously frozen, but fresh chicken, pulled pork, or brisket also work great.

DSC_0241

Once this meat is cooked, mix it in with the veggies.

Separately cook eggs. I like to pan scramble on med-high heat. I tend to cook scrambled eggs to a little drier texture for the fried rice.

DSC_0249

At the same time, cook the rice. Once cooked, add in soy sauce and optionally a little siracha. I like to add the soy sauce before the veggies, to keep the fresh flavors of the dish.

DSC_0253

Stir rice, veggies, and eggs together and serve.

 

 

 

 

 

 

 

 

 

 

 

Read Full Post »

DSC_0381.jpg

We have an abundance of Collard Greens this year, which is fine by me – they are one of my favorites. I have tried several recipes over time, and this is an adaption from one I found several months ago.

DSC_0365.jpg

Start with one large yellow onion and 5 strips of bacon. Slice bacon and cook on med-high. Once the bacon starts to crisp, lower heat to medium and add onion. Cook together until soft.

DSC_0369.jpg

Mix 4 cups of liquid. I used 3 cups of duck stock with 1 cup of water. I’ve also made this with just chicken stock. Add 1 tbsp sugar, 1/2 tsp salt, 1/4 cup white vinegar to the liquid. Turn heat back up to med/high and add liquid to bacon/onion mixture.

DSC_0375.jpg

Once sugar and salt are dissolved add collard greens. I cut the collards into 2×2 inch squares. Lower to a simmer and cook for at least an hour.

DSC_0377.jpg

The collards will darken and soften during cooking, absorbing all the goodness. Add salt to taste if necessary during cooking.

DSC_0378.jpg

I served the collards with roast duck, and roasted duck fat potatoes.

Read Full Post »

IMG_4666

Zucchini Marinara

IMG_4656

Dice onion and mince carrots and garlic.

IMG_4659

Chop squash and basil and oregano. I used tatume squash since it is less susceptible to the squash vine borer.

IMG_4657

One can of crushed tomatoes.

IMG_4661

Saute onion, garlic and carrots. Once softened add 1 lb venison (or beef) and season with salt and pepper. Once the meat is cooked through, add squash, herbs and tomatoes.

IMG_4663

Cook through until squash is softened and sauce thickens.

IMG_4664Add tomato paste to get desired thickness.

IMG_4666

Cook spaghetti noodles separately and add to sauce.


 

IMG_5036

Lamb and Venison Patties with Roasted Sweet Potatoes

IMG_5020

Chop onions, bell peppers. Mince carrots and garlic.

IMG_5021

Saute veggies in olive oil. Season with salt and pepper.

IMG_5023

Start with 1 lb each lamb and venison

IMG_5027

Add 2 eggs and ketchup. I used whataburger spicy ketchup this time.

IMG_5028

Crush saltines, add salt and pepper

IMG_5029

Add sautéed veggies and mix all ingredients.

IMG_5030

IMG_5034

Cook to desired doneness on med-high heat.

IMG_5024

Large chop sweet potatoes

IMG_5026

Mix with olive oil, salt, pepper, and rosemary. Cook in 400 degree oven for 30 minutes.

IMG_5036

Serve patties and sweet potatoes with butter-balsamic green beans.

 


 

IMG_4691

Roast Duck & Squash Blossom Quesadillas

Quesadillas are one of my go-to meals. You can use any veggies you have in the garden (or fridge) and any leftover meat.

IMG_4688 2

Saute onions, squash, mushrooms and garlic. Once these are softened, add chopped squash blossoms and smoked duck. We pre-smoke several ducks at a time and freeze ready-to-eat packages.

IMG_4689

IMG_4690

Put tortilla in non-greased, nonstick pan on med-high heat. Layer cheese, meat/veggie mixture, and a second layer of cheese. Cook each side until golden brown.

IMG_4691

Serve with your choice of salsa.

Read Full Post »

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 »

Older Posts »