Do I Dare Say It …

quick & delicious!

Spring has finally sprung!!  What does that mean on Pole’ Pole’ Farm?  It means lots of mowing, planting, growing, weed whacking, more mowing, building and baking!

This quick scone recipe is just as tasty as the one we learn to make at Ballymaloe Cooking School during the 3 month course, but it is less involved and for those who use imperial, a bit easier to throw together.

makes approx. 5 scones

Ingredients:

6 tablespoons cold unsalted butter

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons granulated sugar, plus more for dusting

1/2 teaspoon salt

3/4 cup cold whole milk

1 large egg

Preheat oven (I use my toaster oven for this) to 425F.    Put the flour, baking powder, sugar and salt in a large bowl and whisk until well incorporated.  Cut the butter into pea size pieces.  Rub the butter into the flour making a very coarse mixture.  Pour in the cold milk and mix with your hand until a soft dough forms.  Turn the dough out onto a lightly floured surface.  With clean and floured hands, gently pat the dough down to about a 1 inch thick circle.   Using a floured, 3 inch biscuit cutter cut out as many biscuits as possible, reshaping the dough gently if necessary.   Spray a baking tray with non-stick coating (one that can take high heat such as grape seed etc).  Place a 1/4 of additional sugar on a small plate.  Whisk the egg and pour into another small plate.  Dip each scone top into the egg wash and then into the sugar and place on the baking sheet allowing space between each scone.  Bake until golden brown on top, about 15-18 minutes.  Serve with butter, jam and freshly whipped cream.

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Jailhouse Jambalaya

bedraggled and ready to eat

We have been working hard on the farm lately. Our weather is beginning  to turn toward Autumn and soon all outdoor work will come to a halt – so we’re kicking it into high gear.  We have the scintillating task of clearing a large field…of all rocks, all rose hips, all by hand.  In my previous life I was a suburban girl; I don’t remember all this manual labor being in the brochure.  I call Steve ‘The Warden’ now – he works me like a dog.  An upside is my pants fit a little better AND I can eat tasty, meaty dishes without as much guilt –  Such as this streamlined, bastardization, Pacific Northwestern version of a creole classic.

jailhouse jambalaya

serves 4-6

1 tablespoon olive oil

4 links of cooked sausage, such as Hempler’s, cut on the bias

6 bell peppers, seeded and rough chopped

1 large yellow onion, rough chopped

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, minced

1 tablespoon fresh oregano, minced

1 tablespoon coarse salt

1/2 tablespoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder (or fresh minced)

2 tablespoons butter, unsalted

2 cups cooked brown rice

In a large heavy saute pan, heat olive oil over medium-high heat.  When the oil is hot add sausage and brown on all sides.  Remove with a slotted spoon.  Add onion, peppers, spices and herbs to the pan (add additional oil if needed).  Saute vegetables until soft but snappy.   Add the sausage back to the pan and cook until heated through.  Turn off the heat and add butter, stirring until melted.  Serve with brown rice.

Ruby’s Herb Laced Lamb Chops

Sulking in the Horshoe Pit

Our little Ruby has been down in the dumps the past few days.  Very uncharacteristic of our happy go lucky Brit.  Most days she tends to go on lengthy adventures throughout our farm and neighboring fields, mostly sniffing, sometimes hunting and eating who knows what.  She doesn’t have a very discriminating palate.  I could relate some pretty disgusting stories…but being a G rated food type blog, we’ll keep it more chipper.  One thing that does get Ruby back in the saddle are chops!  When we barbecue lamb chops, she knows there is likely a little treat in it for her.  So here’s to you Ruby girl.

parsley, sage, rosemary and thyme

Although it may be sweltering in some parts of our world, here on the island in the Pacific Northwest it’s barely breaking 70° during the day, and in the evening we’re dropping down to the 40’s.   Sometimes it’s difficult to whip together a light, summery meal for dinner when we are in our flannel PJ’s and putting wood in the stove.

serves 4

8 lamb loin chops about 1″ thick, trimmed of excess fat

1/4 cup each of chopped parsley, sage, rosemary and thyme

1/4 cup of canola oil (or other high temp oil)

Salt and pepper

Prepare or preheat barbecue for a medium-high heat, about 350°.  In a small bowl blend oil and herbs.  Salt and pepper chops and rub the herb mixture on all sides.  When the grill is to temp, sear both sides of the chops about 2-3 minutes.  Continue cooking until desired doneness.

Alternatively, preheat oven to 400°.   In a heavy bottom – oven proof pan, sear chops on both sides until browned, about 3 minutes a side.  Place in oven for an additional 5-8 minutes or until internal temperature reaches 145° for medium rare.

Ruby Tuesday

Songwriters: Jagger, Mick;Richards, Keith

She would never say where she came from
Yesterday don't matter if it's gone
While the sun is bright or in the darkest night
No one knows, she comes and goes

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Don't question why she needs to be so free
She'll tell you it's the only way to be
She just can't be chained to a life where nothing's gained
And nothing's lost, at such a cost

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

"There's no time to lose", I hear her say
Cash your dreams before they slip away
Dying all the time lose your dreams and you
Will lose your mind, ain't life unkind?

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Goodbye, Ruby Tuesday
Who could hang a name on you
When you change with ev'ry new day
Still I'm gonna miss you

Fusion Roll

a mixedsoup creation

You can whip this appetizer up before you can say ‘Kanpai!’

makes 24 mini-rolls

8 ounces of cold smoked salmon lox

4 ounces quality cream cheese

1 tablespoon fresh ginger, peeled and finely grated

1/2 teaspoon lemongrass, peeled and finely grated

caviar, tobiko, wasabi paste, sriracha‘ for garnish

If necessary, cut the lox into smaller pieces about 1 1/2 inches wide by 4 inches long or smaller if preferred.  In a bowl combine ginger, lemongrass and cream cheese until completely blended.  You may want the cream cheese to be closer to room temperature for easier blending.  Spread approximately 1 teaspoon of the filling on each lox piece, leaving a small border so the filling doesn’t ooze out when rolled.  Top with a garnish.

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Summer Splash Limoncello – the ‘Quick’ Version

So delightfully fresh, so deceptively strong - Salute!

‘Limoncello-ians’ all have their special spin on how to make the best concoction, but this particular version is comparatively quick and straight forward – still very buonissimo!

(this lemon liqueur takes time to ferment; you’ll need 2 weeks of down time)

Pour eight cups of good vodka into a 16 cup capacity container with tight fitting lid.  Peel the rind from approximately 6 lemons, taking care not to include the white ‘pithy’ part of the fruit (pith is very bitter) – a vegetable peeler may work best.  Once you have peeled 1 cup of rind, plop them into your container of vodka.  Give the container a swirl or two and place the lid on the top.  Keep this mixture out of direct light and in a cool place (basement like – not fridge like).  Do not open the lid during the 2 weeks so the fermentation is faster and more consistent.

Once your 2 weeks are up, remove all the rind and loose bits from the container using a long fork or pigtail (or strain through a cheesecloth).  Make a simple syrup using a 1:1 ratio for a sweet mix or a 1:2 mix for less sweet (our preference).  For a 1:2 mix, pour 3 cups of white granulated sugar into a pot and and add 6 cups of water.  On medium heat dissolve the sugar completely.  Let cool and add the sugar water to your vodka mix.  Stir to combine and chill in the freezer for about an hour.  Serve in small chilled glasses.  Delizioso!

A friendly word of caution: You can quickly go from sipping judiciously while chatting politely to singing ‘That’s Amore’ at the top of your lungs while your hosts drag you to the door.

Fast & Feisty ‘South of the Border’ Pie

from Pamela Karleskint

Grab your most obnoxious matching shirts, your mp3 playlist of kooky retro party music AND this timeless potluck winner.

The great twist on this dish is the surprisingly moist and rich topping verses the more traditional cornbread style, which can get dry and unappetizing.

serves 4-6

1 pound of hamburger or turkey

1 envelope of taco seasonings

4 ounce can of diced green chilies

1 cup of jack cheese, grated

1 cup of canned (drained) or frozen corn

1¼ cup of milk

¾ cup of Bisquick, or similar mix

3 eggs

⅛ teaspoon red pepper sauce

Preheat oven to 400° F. Cook hamburger and drain fat. Stir in taco seasoning mix. Put seasoned meat in a greased oven-proof dish. Sprinkle with green chilies and cheese. Beat remaining ingredients until smooth and pour over top of meat mixture. Bake 30 minutes or until a knife comes out clean. Cool 5 minutes before serving.

from Pamela Karleskint

Camerons Stove Top Smoked Baby Back Ribs

This dish is more easily accomplished with a manufactured stove top smoker, although you could probably assemble something similar using cookware and foil.  The essential item for the success of the stove top smoking are the wood chips.  For both the smoker and the chips, we highly recommend Camerons #mce_temp_url#.

No, we don’t have stock in the company… but it is an idea…

specially made wood chips

This recipe is essentially from the pamphlet that comes with the smoker.

serves 2-4

3  to 4 pound rack of baby back ribs

2 teaspoons coarse salt

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1/4 cup barbeque sauce

2 tablespoons smoking chips, such as pecan, hickory, oak, or any combination

non-stick spray

foil

1. Cut the rack of ribs in half so that the two halves fit in your pan or smoker.  Season both sides of each rack with salt, garlic powder and pepper.  Position the base of the smoker over a burner.  Place the wood chips in the center of the smoker.

pecan and oak chips in the base

2. Wrap a sheet of foil on the drip pan (optional – for easy clean up) and slowly lower the drip pan into the base taking care not to smash the wood chips.  Put the wire rack on top of the drip pan and spray smoker interior with non-stick spray.

3. Position the ribs on the wire rack that will allow for good airflow.  Slide the lid over the ribs or seal tightly with foil.  Turn the heat to medium or medium low, depending on your stovetop.  This is another ‘low and slow’ cooking method.  High heat will over cook the meat and make it tough.  Just as the first puffs of smoke are visible (about 3 minutes), start your timer. Camerons suggests 45 minutes a pound – we opt for about 30 minutes a pound, regardless 160° internal temperature is suggested.

ready for smoking!

sneaky smoke

4. Preheat your (toaster) oven to 450°. Line a sheet pan with foil (optional) that will accommodate the ribs as well as fit in the oven. Once your ribs have smoked, place the racks on the foil lined sheet pan and baste both sides of each rack lightly with barbeque sauce.  Bake the ribs for about 12-15 minutes, just enough to get a bit of crispiness.

We served this with a fantastic Savoy Lime and Cilantro Coleslaw straight from Food Network magazine Jul/Aug 2010 – the best coleslaw I’ve eaten.  Not traditional, but very tasty! See recipe below.

Pigs have been used as livestock as far back as 5000 B.C. and are one of the most commonly consumed meats around the world.  Unlike many other livestock, the pig is omnivorous, making it easier in countries with less grazing land to farm.

According to Ann Johnson, contributor of eHow: Pork became popular around 4000 B.C., when the emperor of ancient China made a royal edict, commanding his people to breed hogs. Hernando de Soto introduced pork to North America when he brought 13 hogs to Florida in 1525 A.D. In the 1760s George Washington imported hogs for special breeding. According to historians, pork was a regular on the menu of early American Revolutionists.

Read more: About Baby-Back Ribs | eHow.com http://www.ehow.com/about_4565099_babyback-ribs.html#ixzz0tnd0maZ3

Food Network’s Tyler Florence Savoy, Lime and Cilantro Coleslaw

serves 4-6

1 head Savoy cabbage                      1/2 cup mayonnaise

4 scallions                                         1 1/2 tablespoons sugar

1/2 bunch fresh cilantro, torn        2 limes

1/2 cup sour cream                           Kosher salt and freshly ground pepper

1. Shave cabbage with a sharp knife or mandoline so you have thin ribbons.  Cut the scallions long and on the bias so you have pieces similar to the cabbage.  Toss the cabbage, scallions and cilantro in a large salad bowl.

2. Make dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl.  Season with salt and pepper and finish with a squeeze of lime juice.  Pour the dressing over the cabbage mixture and toss to combine.