Recipes for cold weather
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The frozen ham bone was no longer usable, so we stopped at Mr Allison's to buy a fresh one. Mr A's ham is much better than what we had in the freezer anyway.
We've been cooking up our Mr. Allison's Ham since 1968 and still do it the same way! We hand select our ham from a local farm and only choose the best and freshest. Our hams are smoked using our own special blend of hardwoods and are baked in-house using a slow cooking method creating a tender and juicy ham. Each ham is then hand carved off the bone. Yes, it’s a long process but we will never take short cuts.
Over the years our customers have asked to take home our ham and have gained a following. During peak season we bake over 3 tons of ham in one week! We can accommodate any order just give us a call or stop on by.
Split pea soup tomorrow, FTW!
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@jon-nyc That looks great. I have a kabocha squash that needs cooking; I wonder if I could use it instead of the butternut.
said in Recipes for cold weather:
I have a kabocha squash that needs cooking
I made @jon-nyc 's squash soup but with kabocha instead of butternut. It was very good, though I liked it more than Mr wtg did.
Someone commented on the blog that the recipe has no cream in it but you'd swear it does.
The black pepper is essential.
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Tangy Braised Chickpeas from Smitten Kitchen. Like brisket without the brisket. Mushrooms and carrots star here!
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This looks like a good possibility. Basically an egg and veggie pie, with the crust being made of grated potatoes. Video won't play here, but you can click on the Link to video.
Link to videoRECIPE AND INGREDIENTS:
Ingredients:
Potatoes — 1 kg
Butter — 3 tbsp (2 for the dish, 1 melted for brushing)
Eggs — 5 (1 white for crust, 4 for filling)
Salt — to taste
Cream — 300 ml
Feta — 100 g
Parmesan — 50 g
Spinach — 100 g
Red bell pepper — 1
Olives — 80 g
Flour — 2 tbsp
Dried garlic, oregano — to taste
Olive oil — for fryingPreparation:
Grate potatoes, salt, and let sit for 15 minutes.
Squeeze out the liquid, spread evenly in a buttered, parchment-lined form.
Brush with melted butter and bake for 20 minutes at 200°C.
Brush with whipped egg white and bake for 3 more minutes at 180°C.
Mix eggs, cream, feta, and parmesan.
Sauté spinach, add to the mixture.
Fry diced pepper and olives with garlic and oregano, combine with the filling.
Add flour, pour into the crust, and bake 25–35 minutes at 180°C.Result: A golden, crispy potato base with creamy, cheesy vegetable filling — comforting, flavorful, and truly homemade.
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I have potatoes from my garden. I bought a huge leek. I went in search of recipes and found some possibilities.
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Split pea soup tonight. I have been using a recipe for “Lebanese” split pea soup, involving celery, potatoes, cumin and za’atar. Today I’m adding carrots. Split pea soup is pretty flexible and indestructible. The tricky part will be puréeing it in the blender without scalding myself.
Also making croutons from some old, stale sourdough.
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Sounds delish. Your Lebanese recipe sounds like the lentil soup they serve at the Pita Inn, one of our favorite lunch places. They do include carrots.
Vegetable Lentil Soup
Homemade vegetarian soup made with lentil, carrots, onions, celery and spices.
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Sounds delish. Your Lebanese recipe sounds like the lentil soup they serve at the Pita Inn, one of our favorite lunch places. They do include carrots.
Vegetable Lentil Soup
Homemade vegetarian soup made with lentil, carrots, onions, celery and spices.
@wtg That lentil soup sounds great too!
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Split pea soup tonight. I have been using a recipe for “Lebanese” split pea soup, involving celery, potatoes, cumin and za’atar. Today I’m adding carrots. Split pea soup is pretty flexible and indestructible. The tricky part will be puréeing it in the blender without scalding myself.
Also making croutons from some old, stale sourdough.
If you do a lot of purées in big batches you might like an immersion blender for. Christmas.
Much easier than transferring everything to a blender.
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If you do a lot of purées in big batches you might like an immersion blender for. Christmas.
Much easier than transferring everything to a blender.
@Steve-Miller Hi, Steve. I have an immersion blender. I don’t know, maybe it’s not a very good one, but it doesn’t do what the KitchenAid can. The KitchenAid is a powerhouse…took me a while to master it (well, still not mastered). The buttons have flashing red lights as if to say, like the software prompts, “Are you sure?”
