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Archive for the ‘eggs’ Category

Mmmmmmm. Peace ice cream.

This summer we’ve toyed with triple-digit temperatures repeatedly, something that is increasingly becoming the new norm.  When the thermometer on our north-facing, shady porch says it’s 100 degrees F, it’s time for ice cream!  It’s peach season in Arkansas, so I can’t resist finding ways to use peaches. Why not ice cream?  Today’s recipe is for a peach ice cream that’s not too sweet, letting the natural goodness of the peaches shine.

Making ice cream at home is easy, as long as you have lots of ice, a little bit of patience, and an ice cream maker.  No, I’m not talking about Mr. Homesteader.  I’m talking about an electric machine.  I remember fondly the days that my family and friends took turns on a hand-crank ice cream maker.  I also remember when we bought our electric machine.  It’s the same one I use today, decades later.  Still, if you’ve got the muscles and time, go for a hand cranker, and burn off the ice cream before you ever eat it!

Now, let’s talk about two crucial ingredients that don’t go in the ice cream.  You need lots of cubed or crushed ice, at least one large bag if you need to buy it.  You’ll also need rock salt, also known as ice cream salt.  Some stores keep ice cream salt in the seasonal section, while others keep it with spices, salts, and baking staples.  We’ll use about a cup of rock salt today.

Peach Ice Cream

makes about 1 1/2 quart

Ice Cream Ingredients

As always, you should be able to find everything listed here in organic form, so buy organic if you can.

  • 4 egg yolks (Save the whites!  Use them for an egg white omelet with seasonal vegetables, and you’ll have a light, fluffy, flavorful summer breakfast.  Ask me if you want a recipe.)
  • 1/2 cup sugar
  • optional:  1/4 cup nonfat dried milk
  • 2 cups half and half (or whipping cream if you’re feeling decadent)
  • 2 cups milk (whole or 1%)
  • 1/4 teaspoon salt
  • 2 tablespoons real vanilla extract
  • 4-5 ripe peaches

Method

Using a whisk, stir together the egg yolks, the sugar, and at least one cup of the cream in a heavy-bottomed pot.  (Whisk in the nonfat dried milk too if you are using it.)  Heat over medium heat, whisking regularly, until the mixture is too hot to stick your finger in and hold but not boiling.  Adjust heat to hold it there as necessary.  If you have a candy thermometer, we’re looking for about 140 degrees F, held for 5-10 minutes.  Whisk more as the temperature rises.  The mixture should thicken a little as the egg cooks, but don’t let the milk curdle!  Now take the mixture off the heat and add the rest of the half and half, milk, and vanilla.

Next peel and pit the peaches and dice them.  You can do this step in the early stages of cooking the egg mixture if you’d like.  Add the diced peaches and any liquid they’ve given off to the mixture.  Chill it well, even to the point of putting it in the freezer if you’re planning on making the ice cream in a few hours.

Is your mixture good and cold?  Break out that ice cream machine.  Using the method that comes with your ice cream maker, put the ice cream mixture in the cylinder, add the paddles, secure the top, and pour in the ice and salt, alternating as you add them.  We let our ice cream mix inside, in the air conditioning.  At 100 degrees F outside, the ice cream may never properly freeze.  Inside at about 80 degrees F, it freezes easily.  You’ll know your ice cream is ready when the paddles slow down and the machine starts to sound labored.  Hand-cranked machines will get harder to turn as the ice cream freezes, so save your best muscle at the party for last!

Quickly scoop the finished ice cream into a freezer container, being sure to share the paddles with your favorite people before the ice cream melts.  Avoid letting the ice cream thaw and re-freeze, as without commercial emulsifiers the ice cream can become hard.  You can dish up the ice cream immediately soft serve, or let it freeze a bit harder for those perfect round scoops!

Our next dessert will be rich chocolate ice cream, but before that I’ll post a tasty ratatouille Provençal recipe, to help you use up your bounty of summer garden and market vegetables.

Copyright Ozarkhomesteader 2011, including photographs.

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Friday and Saturday nights, I put the chickens on their roosts, knowing that they are a bit high for pullets but still hoping to train them.  Imagine my surprise last night when I went to close the pop hole and discovered all five pullets roosting on their own!  I’m so proud of them.

Why is she opening the big door and flashing us with that bright light?

 
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Longtime readers may remember that I restrain myself from eating fresh tomatoes out of season. Nothing compares to a homegrown summer tomato, in an heirloom variety that may not ship well but tastes delicious on your table. For those beauties, I like the simplest preparation, such as slices on my dinner plate with a little salt and pepper. If the tomatoes are really good, come morning I still want more. That’s when I make a fried egg and tomato sandwich, with or without (turkey Canadian) bacon. Butter some good bread and then toast it while you slice the tomatoes and lightly fry an egg. I like mine open-faced and over easy.

This is really my sandwich, straight out of the camera, no retouching or boosting the color.

That’s a classic brandywine tomato, by the way, plus a country egg, of course.  If you don’t like yours runny, break the yolk in the pan and cook it a bit more.  It’s tasty that way too!

What’s your favorite simple summer breakfast?

Copyright 2011 Ozarkhomesteader.

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The chicks arrived a week ago.  My first opportunity to take pictures came on Friday, when the chicks graduated to being pullets.  I had some old kale in the garden that was infested with caterpillars, so I cut and gave it to my pullets as a graduation present.  They loved it.

Okay, gals, it's time for your group shot.


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Life has kept me from blogging lately. A relative had some emergency orthopedic surgery that kept me away from home. I’m headed back there on Wednesday, but meanwhile I’m desperately trying to get caught up on planting. Mr. Homesteader has been keeping himself busy too. Take a look. Can you guess who’s coming to breakfast soon?
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Every year now it seems that newspapers, food blogs, and radio shows debate the merits of turkey or sides as the highlight of Thanksgiving dinner.  Personally, I’m all about the dressing–cornbread stuffing baked in a separate pan for those of you who don’t have Southern roots.  I’ll never forget the year that my sister, accompanied by my mother, ended up in the emergency room the night before Thanksgiving.  The task of making the cornbread for the dressing fell to my father.  He made the mistake of picking a sweet cornbread recipe and using that cornbread for the dressing.  It’s the only year that I didn’t pig out on the dressing.  Needless to say, it was genuinely disgusting.  (Sorry, Dad!)  That dressing is part of family legend.  So is our regular recipe, anchoring us to our ancestors like Americans’ gastronomy nationwide reflect their origins.

As I’ve moved around the country, I’ve discovered that asking the simple question “Dressing or stuffing?” can place a person’s ancestors faster than any other question.  If you want to get more specific within the South, you have to ask more detailed questions about the recipe.  For example, the Georgia dressing recipe that I grew up with included the traditional cornbread as well as a sage stuffing mix, celery, onions, broth, and eggs.  The result was a mixture as solid as canned cranberry jelly.  We could cut it into neat slices.  (I use an all-scratch method now that stays fluffier, and I like it much better, but don’t tell Mom.)    Mr. Homesteader grew up in south Arkansas, and his dressing recipe included chopped boiled eggs.  Those chopped boiled eggs seem pretty consistent across the flatlands of the state and can mark a delta Arkansan faster than any accent.  Newer recipes that are tasty include squash dressing.

I confess to an endless fascination with dressing and stuffing recipes.  I’ve always wanted to compile a catalog of regional variations.  Will you help me to start that catalog?  You can build the recipe catalog one of two ways.  For both cases, you’ll need to answer the following questions.  You can answer directly on the blog, but if you prefer not to tie your ancestry to your regular name here, you can send answers to my email (Ozarkhomesteader AT yahoo DOT com), and I’ll remove names before I post them under anonymous listings.  (And, yes, I’ll preserve your privacy and not share your information with anyone else.)  You may also email photographs in jpg format to that address, and I’ll upload them with this post.  Folks from outside the US are welcome to join in too!

1.  What’s the recipe?  This can be a precise recipe or a vague one, but it needs to include the key components (like boiled eggs, chiles, giblets, fruit, nuts).

2.  What consistency does the product have?  Can you slice it?  Do you spoon it?  Is it fluffy?  Can you see discrete pieces of bread?

3.  What do you call it?

4.  What place do you call home, as in where you learned the recipe?

5.  What is your primary regional and/or state influence in cooking?  For most people, we’re talking about where your mother and grandmother(s) originated.

6.  Do you have any relatives who aren’t from that region?  If so, from where are they?

7.  How long have you used this recipe?

I hope you like mapping food history as much as I do!  Join the fun, and spread the word so that we can get a good sample here.  Remember to include your food origins location!

Update, November 23, 2011:  Please continue to submit your recipes and memories of dressing and stuffing at your house for Thanksgiving.  We’ve still got lots of the country to cover!

Copyright 2010 Ozarkhomesteader.

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We eat pretty healthy around the homestead, but every once in a while we get a hankering for something a little naughty in the food department.  Last night it was onion rings.  Mr. Homesteader asked for them; I made ’em.

Onion Rings by Ozark Homesteader

Ozark Homesteader's Onion Rings

Like my incredibly easy cheese sauce and way-too-quick chocolate sauce, I hesitate to post this recipe. (I’m starting to wonder if I need a junk food category for the blog.) The good news is that these onion rings are not that quick if you do them right, so maybe you won’t make these rings too often.

You’ll need one good-sized yellow onion, cut into rings about 1/3-inch thick each.  The ends will probably be a bit thicker; that’s okay.  Dry the onion rings.  Set up a dredging station with three bowls:  (1)  corn starch with seasoning (pinch of salt, cayenne pepper) ; (2) egg beaten with beer (about 2:1 ratio, so 2 eggs would take 1/4 cup beer); (3) panko bread crumbs.  One or two rings at a time, dredge the rings first in the corn starch, then the egg-beer mixture.  Let the rings drain from a fork before moving them to the panko crumbs using same said fork and pressing the panko mixture lightly into the rings, one ring at a time.  If you do too many rings at once in the panko, you’ll mess up your crumbs.  Now set the rings aside on a baking pan until you’ve battered them all.

To bake:  In a single pan sprayed with oil, lay out the rings and bake them at 350-375 degrees F for about 20 minutes, flipping half way through.  Season and enjoy!

To fry:  Heat two or three inches of high-temp vegetable oil in a cast-iron Dutch oven or similar pot.  You’ll want a fairly hot fry–350 degrees to 375 degrees F, to keep the oil from absorbing.  Fry rings a few at a time for a minute or two on each side, draining well before transferring the rings to a holding platter.  Season and enjoy!

We had our rings both ways the other night, and we like both ways almost equally.  Yes, it was the fried ones we liked a little more.  Maybe a quick spray of oil on the top of the baked rings before we baked them would have done the trick.  What makes these rings good are their combination of crisp and tender.  The cornstarch helps to dry the rings and lets the egg-beer batter adhere, making it possible for the panko crumbs to hang on.  The panko crumbs will remain crumbs instead of clumps because you’re breading just one ring at a time.  The results are disgustingly divine, if I do say so myself.

What junk food do you occasionally make at home?

Copyright 2010 Ozarkhomesteader.  All rights reserved.

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Recently a Canadian reader, Anita, who has fallen in love with Southern food asked me for my squash casserole recipe.  I said I’d be happy to oblige but would need a few weeks for two reasons:  first, the squash crop around here was in the summer lull (argh, squash bugs!), but most importantly because I needed to actually come up with a recipe.  I make mine a little differently every time, just as I do with most things that I cook and bake.  Anita remembered a casserole she’d had in Georgia that was creamy, with a buttery flavor.  She hoped it did not involve the ubiquitous can of Campbell’s soup that has made most “casseroles” since the 1950s.  I’ve certainly had the souped up casserole at many a potluck, but that was not my favorite squash casserole; my favorite was my grandmother’s.

While my mother-in-law was visiting, I made a squash casserole as my mother-in-law said she did, using milk, mayonnaise, and egg as the binding agent.  It definitely was not what we were looking for, having a heavy feel, and I knew my own grandmother had used a white sauce.  I hunted to see if my grandmother ever wrote down her recipe, or if she had gotten it from that trusty 1899 cookbook that belonged to her mother.  No, that cookbook made no mention of a casserole at all, the concept of a casserole having been foreign (literally) in much of the Southern United States until the introduction of Campbell’s “casseroles” in the mid-twentieth century.  (The infamous green bean casserole with canned soup dates from 1955, by the way.) I surrendered to the inevitable; I had learned how to make squash casserole at my grandmother’s side, and I needed to just give up looking for a recipe and create my own.

My grandmother’s version of squash casserole would have involved either a standard white sauce with cheese and egg or evaporated milk with cheese and egg.  Today I’ll give you my white sauce version, using the dangerously easy cheese sauce with all real-dairy ingredients that I posted in May.  I’m going to give the recipe in proportions for one or two medium yellow squash, with the variations for more.  Remember as you select your casserole dish to keep the squash mixture at about 2 inches depth in the dish.  That way, every serving can have a good amount of the crunchy topping.

A couple of casserole sizes:

  • 1-2 squash:  Try using one of those cute little .4 L Corning casseroles
  • 7-8 squash:  Go for a 2-quart casserole dish.

Recipe for 1-2 medium-sized yellow squash:

  • 1 tablespoon olive oil or 1/2 tablespoon olive oil and tiny pat of butter (better!)
  • 1/3 – 1/2 medium-sized sweet yellow onion, cut into very thin slices  (If the onion makes you cry when you cut into it, use less.)
  • 1-2 medium-sized yellow squash, sliced about 1/4 inch thick
  • dash of salt, pepper, and, if you want, a pinch of Italian herbs
  • 1 egg, beaten with a fork
  • 1/4 cup dangerously easy cheese sauce, cooled sufficiently to avoid cooking the egg.
  • 1/4 cup more freshly grated sharp cheddar cheese
  • fine, dry bread crumbs (like Panko) or fine cracker crumbs, sufficient to cover the top of the casserole in a thin layer (about 1/4 cup)

Saute the onion in a heavy pan in the olive oil and butter mix just until the onion starts to get a little color.  Add the squash and saute it with the salt, pepper, and herbs until a bit of the liquid in it yields and is cooked off.  (The salt will help this process.)  Let the mixture cool a bit.  In a measuring cup, add the cheese sauce to the beaten egg and stir well to combine.  Start layering the squash and onions in a lightly greased casserole dish, then pour on a little cheese-egg mixture, then more squash and onions, then more cheese until you’ve used it all.  Sprinkle the grated sharp cheddar on top, add your bread crumbs, and bake, covered, in a 350 degree F oven for about 25 minutes.  Take off the lid and let the casserole brown on top, about 5-10 minutes more depending on what type of crumbs you used.  Let the casserole cool about 5 minutes and then serve.

Let’s multiply to make bigger casseroles:

For 3-4 squash, use 2/3-1 onion, 2 eggs, and 1/2 cup of cheese sauce.  For 5-6 squash, use 1 to 1 1/2 onion, 3 eggs, and 3/4 cup cheese sauce.  For 7-8 squash, use 1 1/3 to 2 sweet onions, 4 eggs, and 1 cup cheese sauce.

As my husband tucked his fork into his serving of casserole last night and put it in his mouth, he sort of made a face.  I was downhearted.  I’d already tasted the casserole and thought it was blog worthy.  I waited a few minutes and asked him what he thought, explaining my quest.  It turned out, he was thinking about his master’s class in statistics when he made the face.  He went into Food Network judge mode to extoll the virtues of the casserole.  He described the squashy, cheesy portion of the casserole as almost custardy, with a fluffy lightness that balanced the richness of the cheese.  He pointed out that the fine crumbs had contributed to the lightness of the dish with their crisp coating on the top.  He liked the flavor too.

To be sure, there are plenty of squash casserole recipes out there, and this is just one, Anita.  If it doesn’t fit your memories of the squash casserole you had in Georgia, I’ll happily go back to the kitchen to work on it more.  My late-planted squash is about to produce a bonanza.  I’ll end up freezing a few squash casseroles by the time the season is over, for use in the winter.

Do you have a favorite squash casserole recipe, with or without canned soup?  Please share!

Copyright 2010 Ozarkhomesteader.

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You may have figured out that I like peaches and blueberries.  I like them together.  To me, an ideal summer breakfast, lunch, or dinner dessert is a bowl of fresh sliced peaches with a big handful of blueberries on top.  My company this week apparently does not love big bowls of fresh fruit as much as I do, so I made muffins of these two special favorite fruits.  This recipe is ideal to whip up for a family breakfast and then bake in your toaster oven, so you don’t have to heat up the house.

Serves 6 (or 3 people who like two muffins a piece)

  • 1 small egg, beaten
  • 1/3 heaping cup plain yogurt (yes, I’m talking about something close to half a cup)
  • 1 almost over-ripe peach, diced very fine (save the juice!  add it with the diced peaches to the recipe)
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup whole-grain oat flour  (okay to use all wheat if you do not have oat flour)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries–okay, a half a cup will be okay, but a whole cup is better
  • optional:  pinch of nutmeg or squeeze of lime juice
  • butter to brush on tops

Preheat your toaster oven to 400 degrees F.  Grease the bottoms only of a 6-muffin tin.  In a 4-cup bowl or thereabouts, mix together the first three (wet) ingredients.  In smaller bowl, mix the flour and everything else down to but not including the blueberries.  Add the dry ingredients to the wet ingredients and stir until just mixed.  Add the blueberries and optional ingredients.  Divide the batter equally among the 6 muffin cups.  Bake at 400 degrees F for about 20 minutes, rotating to get even browning if necessary.  Brush a little butter on the top of each muffin if you want.  Serve warm with butter, jam, or nothing at all.And since you’ve used yogurt and peaches instead of oil, you’ve got a healthy, low-fat treat for your family!  Shhhhhh–they’ll never know.


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We’ve been fortunate to find a couple of local shiitake mushroom sources, and I find that I want to use them as often as I can.  A few days ago I made a small frittata with fresh fruit for breakfast, although with  salad, this frittata could make a tasty Meatless Monday dinner.  (Frittatas are traditionally supper food.)

Frittatas are egg and vegetable (and occasionally meat) casseroles that you start on the stove top and finish in the oven, making them ideal for cast iron.  For this frittata, I began by sauteing several washed and sliced shiitake mushrooms (stems removed).  Then I added two sliced tomatoes, three chicken eggs beaten with a little water (just a splash!),  and finally grated smoked gouda (less than an ounce) on top.   Finish the frittata in a warm oven (375 degrees F) for about 15 to 20 minutes.Cut into wedge slices as is, or flip the frittata and slice it that way.  Do you want a little more flavor?  Try adding snipped chives.

Frittatas are only limited by your produce and your imagination.  Do you have yellow squash or zucchini?  Saute it and then add your egg.  How about sun-dried tomatoes in the winter?  Try them.  The texture of sun-dried tomatoes with a smoked cheese is reminiscent of bacon.  Just remember to start with the items that need to be sauteed and save your eggs and, if you use it, cheese for last.  For dinner, try a leafy green salad as a side instead of the summer fruit.

Copyright 2010 Ozarkhomesteader, including photographs.  All rights reserved.

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