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November 2011
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Chicken Dumpling Soup:

This is what I made out of my chicken stock, it is a bit hardy but really wonderful to the taste buds and keep you warm!

1 ½ quart of stock (homemade is the best but store bought is perfect) A glug or two of olive oil 1 white or yellow onion diced 2 garlic cloves diced 2 carrot sticks diced 2 celery stocks diced Sprig or two of fresh thyme 1 bay leaf 1 12 oz. can of diced tomatoes 2 cups shredded chicken (from making stock?) if you don’t have some see below * Dumplings (see below)

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Chicken Stock from Leftovers

Shae and I bought a roasted chicken at the store the other night for an easy dinner, we did not finish it and there it sat.  I was going to have leftovers but never quite got around to it.  I really did not want it to go to waste so what did I do?  I made chicken stock out of it!  Didn’t hurt I had carrots and celery that I wanted to use up before they went bad too.

ready to stew for a while

This is an easy way to make homemade stock out of leftover chicken

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Pork Loin w/ Hard Cider Reduction:

Pork and apples are a classic and wonderful pairing.  I play with the idea but use hard apple cider to deglaze the pan and make a nice apple “sauce” I mean reduction.  It was not too sweet since a lot of the sugars have been fermented out.

with potato leek gratin

 I pan fried in a heavy skillet two thick cut boneless loin cuts that were seasoned with salt and pepper and some chili powder over medium high heat. Once done I pulled off the pan and let rest (tented foil over) then I added thinly sliced shallots

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Potato and Leek Gratin

Last nights menu was pork loin with hard apple cider glaze with Potato and Leek Gratin.  I am going to focus on the gratin in this post and will post the pork loin in a later post. 

potato leek gratin

1 cup heavy cream 2 garlic cloves peeled and crushed lightly 2 Tbls. butter divided Spring of thyme plus some 2 leeks, halved and sliced really thin 1 ½ lbs potatoes thinly sliced (1/8th inch) 1 cup  grated Gruyere cheese salt and pepper

 Preheat oven to 350 degrees F.

Add cream, garlic and thyme sprig in a sauce pan,

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Oatmeal Cake with Broiled Topping

Oatmeal Cake with Broiled Topping *

1 1/2 cups water

1 1/2 cups milk

2 cup uncooked oats, quick cooking (not instant) or rolled

3 cups all purpose flour

2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2  teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon cayenne

2 stick (8 oz) butter — softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

2 teaspoon vanilla extract


8 tablespoons butter, melted

2/3 cup packed brown sugar

4 tablespoons milk

2/3 cup shredded unsweetened coconut

1 cup chopped walnuts or pecans

2 teaspoon vanilla extract

Bring water and milk to

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Baked Macaroni & Cheese with Spinach

Ah,,, Baked Macaroni & Cheese,,, another of those items I love to cook, and often do. The recipe changes every time I make Mac & Cheese. Depending on what I have in the house.

Start by bringing a huge pot of water to a swift boil. Now Salt to taste, this is one of few times I am liberal with the amount of Salt I use. Dump in 16 oz. of Elbow Macaroni (you can use other Pasta shapes, I do some times, however Elbow Macaroni is classic!) Cook your pasta about 7 or 8 minutes. The package will

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Warm Brussel Sprouts with Bacon and Feta

This is a nice Autumn dish, serve it with Caraway Rye Bread to make a meal, or as a side dish!


Start by Medium Hard Boiling Six Eggs. Cool and remove shell. Cut eggs into 1/3’s and set aside.


The Sprouts!


Now rinse and remove outer skins and cut into 1/3’s about one pound of Brussel Sprouts.

Sweet Red Bell Pepper and White Onion.


Now cut up one large – ish White Onion and one Red Bell Pepper. Cut into pieces. You can use any combination of various colored Peppers, Onions, Shallots, etc…

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