French-style lamb stew. OMG that stuff was good! It was actually way beyond good.
Here's the recipe:
http://www.readersdigest.com.au/french-style-lamb-stew
Here's the recipe:
http://www.readersdigest.com.au/french-style-lamb-stew
Made some homemade tomato soup today from my gardens' tomatoes.
Ran the tomatoes thru the juicer, simmered all afternoon then finish it off with some balsamic vinegar, onion & garlic powder, soy sauce, brown sugar and basil. Top it off with fresh basil and Tabasco and served it with homemade biscuits.
Dan6310
Yesterday we smoked 12 half-racks of baby back ribs, a package of linguica, 8 spicy Italian sausages, 2 pastrami-rubbed corned beef flats, and 2 boneless pork shoulders. Today we vacuum-sealed most of it and it's in the freezer, except the pastramis, which are vacuum-sealed and being bathed in the sous vide for about 4 hours. Then they'll be chilled, sliced, and sealed up for freezing.
We always put the sausages on the top rack above the other meats (except the hanging ribs) so that their yumminess drips down on everything beneath them and adds some great flavor.
I went with this recipe and roasted some SERIOUS Hähnchen for our little Okterberfest celebration on the Big Deck. Prost!
French-style lamb stew. OMG that stuff was good! It was actually way beyond good.
Here's the recipe:
http://www.readersdigest.com.au/french-style-lamb-stew
Looks & sounds good podz, but the recipe seems to be missing something:
1⁄2 cup (125 ml) red wine
3 tablespoon Olive Oil
4
6 sprigs fresh thyme
2 clove garlic sliced
4 of what? What did you do for this missing item?
Regards, GF.
Question: what did you do with the pulp from the tomato juicing? If you have a dehydrator and line it with parchment, you can dry it and then pulverize it into a powder using a food processor and use it in soups, stews and other dishes.
Butternut squash ravioli and seared scallops...
Homemade french loaf...
Pizza de chili verde...
Omg I think I love you.
17 jars of hot pepper quince jamView attachment 227869
I harvested 2 gallon bags worth of fermented sauerkraut.
Then I realized there are only two people eating solid food in my house...
In the brine or drained?
I just put the kraut in mine, then covered with brine (I think, maybe I added water to the jars?), then canned. Looks like the following pic. Now I'm hungry, think I'll make a hot dog and have some kraut and mustard on it (homemade mustard!).
If I liked Kraut, this would make me jealous and hungry, but kraut is gross, your other posts make me hungry PP
Won't you lose any probiotic benefit by heating it up to that high of a temp? Don't get me wrong, the taste is the most important factor to me, but the health benefits are an added bonus.
I made a batch in quart jars about 10 months ago and it keeps getting better in the fridge without any canning. It sounds like an excuse to have brats a few times a month if you ask me
I harvested 2 gallon bags worth of fermented sauerkraut.
Then I realized there are only two people eating solid food in my house...
Keeps forever in the fridge, no worries. Might even get better over time. No point canning unless you are really hard up for fridge space.
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