keeping chickens in business

Crazy busy week at work. although, I have a sinking feeling that every week is going to be like that from now on, at least until the market is over. We are making ridiculous amounts of bread and it seems that we keep getting more and more accounts. I guess that's a really good thing though, job security and whatnot. I did break up the week a bit by taking a day off for our anniversary. We had a really good time, did some gardening made some great food, rode the scoot. I didn't get around to making pork belly, so I settled for making some gougere (cheese puffs). They are super easy and are a great little snack or appetizer. The steak oscar turned out pretty decent, but I think that i kind of screwed up the sauce. Oh well, still tasty, but it was a little rich. The curry dish you see is actually a variation from a new cookbook called "how to eat supper." It is from the npr radio show "the splendid table." I have made a couple of recipes from it so far and have really enjoyed it. I don't necessarily like the layout (the recipes usually start on one page and end on another), but that's probably me just being picky.

other newsicals: garden is still doing pretty well. I don't think that my okra is going to happen so it will be replaced with beans or something. Wife and I are working on planning out the "Viking Party." just wait...it's going to be epic.

Dish Recommends:

"How to eat supper," the splendid table cookbook. So far, I like this book. I'll let you know if it lets me down, but I don't see that happening.

ps..will try to post cheese puff recipe later in day, too busy right now.

How I spent my summer vacation...

a few garden pics for you guys.  Let me know what you all are planting.  I'm curious.

as of right now we have: summer squash, cucumbers (pickling), radishes, okra (hasn't come up yet), sugar snap peas, snow peas, mesclun (x2), microgreens, spinach, onions, broccoli, jalapenos, red and orange bell peppers, brandywine tomatoes, some other hybrid tomato I can't remember the name of, roma tomatoes, and three kinds of cherry tomos. Oh, and I almost forgot, potatoes!  three different kinds.  that is what is in that rubbermaid tub (I drilled holes in the bottom and put it up on bricks.) and then there are more in the garden.  Hope you guys get some tasty produce.  piece

I honestly doubt that Zeus ever ate "ambrosia" salad...

Made a salad with my garden greens, had it with some tuna (packed in olive oil), boiled tates, parsley, and cherry tomos.  Served it with a pomegranate vin and seeded pain de campagne (new killer bread at the bakery, only in taste, you'll survive eating it, I promise)

the middle dish was cinnamon, honey, and raisin brioche french toast with fried bananas and maple syrup.  yums.

last was  "elken von Kaiser."  Yeah, I know that's a made up germanesque name (because i made it up, duh) but I thought it sounded very german, which is exactly what I was going for.  anyway, elk sausages, red cabbage, and potatoes, braised in beer.  Could you get more german? Maybe, but not without some Lederhosen.

ok, going to keep it short, have too much to do today, want recipes?  just ask:)

pieces.

Mr. greenjeans

hello, friendlies!  how are all of you?  fine?  I thought so.  So, so much to do today in so little time, but I shall do my best.  I am ridiculously excited to tell you that the picture of the lettuce(s) was picked from my very own garden.  Growing lettuce is so easy and it tastes so much better than anything you can get in the store.  This is a blend of mesclun, microgreens, and spinach,  and was tasty for days.

ok, other food pics.  Used the leftover brisket to make hot beef sandwiches.  Basically, just chop up the beef, and simmer it in stock, make some mashed tates and when you are ready to eat, plate it on top of a healthy hunk of country bread, and top with the mash and the beef.  serve with a green veg (I chose broccoli).  Also made a vegetable soup at the beginning of the week.  I was feeling that I needed a vitamin boost.  Into I put: onions, leeks, pablano peppers, serrano peppers, garlic, rainbow carrots, sweet potatoes, russet potatoes, green beans, collard greens, kale, and tomatoes. Very good stuff.  I also used some of the leftovers to make a curry (just reduced the soup down and added indian spices, frugal?  Yes, tasty?  duh.), hey, I like to stretch my leftovers taffy thin.  

other newsums:  It is wife and I's anniversh (3 years) on wednesday!  So buy us some leather goods (we prefer satchels), or just wish us well, either way...it's up to you.  We were going to go all out and eat dinner at V Mertz, but we decided to stay home instead.  here is our proposed menu for wednesday (pending the fact that we can get everything we need)

1st course:  applewood smoked, apple cider glazed pork belly w/ salad of microgreens

2nd course: Beef Filet Oscar with pommes de terre Noisettes (basically, a tiny, round french fry) and caramelized brussels sprouts.  

wine: Terrazas de los Andes Malbec, 2007, Argentina

dessert: assorted cheese plate and mint-chocolate chip gelato (If I can get to making it).

wine: Rudolf Mueller Eiswein, Germany

we'll see what actually makes it onto the plate.

DISH recommends:

OXO salad spinner.  Yeah, ok, I know you can soak your greens and dry them on paper towels, but that's a waste of paper, you only buy the salad spinner once. 30 clams.

Blog Jackman

Originally, wife was going to perform a "blogjacking" on me. She made those tasty breakfast tacos.  But, alas, she hasn't had the time to do it or she has forgotten.  Anyway, just know that I can't take credit for those tasties.

My absence this last week is all because of the farmers market.  We have been ridiculously busy around the bakery.  Lots more sourdoughs and everything else, for that matter.  I was pretty nervous about the first market, but we made it through.  Went and saw a show this weekend, and did a LOT of yardwork (garden pics to follow).

foodstuff:

first pic is braised brisket with sweet potatoes and brussels.  I wanted to smoke it, but the weather didn't agree, so I seared it and put it in a dutch oven (in the oven) on low heat for most of the afternoon.

The second pic is my take on reubens. I think thousand island dressing sucks, so I use grainy mustard and I make my own "sauerkraut."  Actually it's just sweet and sour red cabbage.  will post a rec.

well, since I have a plethora of postings, I will keep this one shorter than Skee-lo (oh, 1995, so, so, silly...).  Dish...out.

Sweet and sour red cabbage:

1 head red cabbage, shredded

1 large red onion

olive oil

2 cloves garlic, sliced thin

salt and peps

balsamic vinegar

sugar

Heat a large saute pan over med heat and add your olive oil. Saute onions and garlic for a couple of minutes and then add your cabbage pile. cook (stirring, or flipping, or your favorite way to mix it up) for about 4-5 minutes, until cabbage starts to cook down and get translucent.  give it a little salt and peps and a couple tablespoons of sugar.  stir it up, and then add about a quarter cup of the balsamic. stir.  You may need to add more sugar or vinegar (I'm just guessing at these measurements here).  Stir frequently, making sure everything gets coated with the vinegar.  the balsamic and sugar will reduce to make a sort of caramel that coats the veg.  You can add more sugar if you prefer, but I like mine more tart then sweet.  Also tastes great with brats, or other pork dishes.