Sunday, September 22, 2019

Pork wrapped in puff pastry

Pork loin 
Olive oil

Brown seasoned pork on all four sides and remove to cool

Saute Onion until golden

Lay out
Puff pastry
Honey mustard
Sliced apples
sautéed Onion

Top with pork and wrap
Brush with egg yolk

Bake at 400 for 40'
let sit ten minutes before carving

my kitchen faces due east, with an expansive sky it turns my kitchen golden in the last few minutes of sunset...


Saturday, September 21, 2019

tomato ginger soup

perfect for those last hot days of summer, a cool refreshing taste sensation

 1/3 c sour cream or yogurt
3 T minced fresh mint
combine and put in refrigerator

3 T butter
medium onion diced
2 t minced garlic
sauté for 3'
1 cup diced carrots
season with s&p
sauté 15' 
3 lbs fresh diced tomatoes
3 c tomato juice
1 1/2 c fresh orange juice
t ground coriander
t ground ginger
3 T fresh minced ginger
simmer for 30'
puree with immersion blender
serve with a dollop of mint cream

Friday, September 20, 2019

roasted butternut with cinnamon and honey lemon butter

roasted butternut with lemon and cinnamon
butternut cubes
olive oil
garlic salt
toss and roast at 400 for 25'
drizzle with the below mixture combined
melted butter
lemon juice
garnish with fresh thyme

Thursday, September 19, 2019

simple pleasures~

with an abundance of apples its nice to remember the simple things...
sautéed apples
apples sliced and peeled
1/4 c butter
1/3 c brown sugar
t cinnamon
juice from lemon
cook over medium heat for 10' until tender
perfect side dish for pork or chicken

Wednesday, September 18, 2019

crescent rolls french dip

I spend the majority of my time outside in the garden, cooking is far from my mind after a full day of manual labor, not until the fall rains drive me in will I get reacquainted with my kitchen... but that doesn't mean I am not willing to try something new, quick and easy! this is such a fast fun lunch or light dinner, well worth sharing.
crescent rolls
roast beef
string cheese cut in half
au jus
bake at 375 for 12-14'

Friday, September 13, 2019

cinnamon apple crumb cake


For cinnamon streusel crumb:

  • 1 and 1/2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter -melted
  • 1/2 teaspoon vanilla
  • 1 large (or 2 small) tart apples-peeled and chopped

For the cake:

  • 4 Tablespoons butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Apple cider glaze:

  • 1/2 cup powdered sugar
  • 1 and 1/2 – 2 Tablespoons apple cider
  1. Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
  2. To make cinnamon streusel crumb, first  in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
  3. To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
  4. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
  5. Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
  6. Bake 35-40 minutes or until a tester inserted in the center comes out clean.
  7. Before remove the ring of springform pan run a thin knife around the cake.
  8. To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.