Category Archives: Cooking

Holiday Bread Tsoure’ki

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A Greek holiday bread. This bread is mainly associated with the Easter holiday, probably due to it’s three rises which symbolize the Trinity. I hope you try this and enjoy it! Holiday Bread Tsoure’ki Makes 4 small or 3 medium loaves: Ingredients: 2-Envelopes dry granular yeast 1/2 Cup warm water 1/2 lb unsalted butter (softened) 1 1/4 Cups + 1 Tblsp Sugar 5- large eggs 2 – Cups warm milk 10 – Cups all-purpose unbleached flour Directions: 1.> In a small bowl or large measuring cup, dissolve yeast in warm water with 1 Tbsp. of sugar. Allow at least 10 … Continue reading

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Time for a new plant in my Garden: Stevia (Stevia rebaudiana)

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I First tasted this when a friend of mine had a plant in a pot on their front porch.  She used the leaves to sweeten her ‘Sun Tea’ and I had just happened to get a leaf in my glass.  I asked about it and she replied: “Chew the leaf a bit, You’ll be surprised.” Boy was I surprised!  It just kept getting sweeter as I chewed.  The stuff is really amazing!  I’m going to put some in my Garden this year as an Annual (I’m in Zone 6) for some fun. If you like sweets but want to limit … Continue reading

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Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
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  Ingredients 6-7lb Whole Roasting chicken 4 Medium Sweet Onions 6 Large Carrots 1 Bunch Celery  2 Cups White or Blush Wine (semi-sweet)  3 TBSP Thyme (dry)  3 TBSP Rosemary (dry)  1 TBSP Ground Sage  Salt & Freshly Ground Pepper  Olive Oil  1 Cup White Rice  2 Cups Water  ¼ Cup Milk  2 TBSP Flour Directions   1.> Preheat oven to 425° F. 2.> Roughly cut Onion, Celery,Carrots into bottom of a roasting pan. 3.> Place Chicken on a roasting rack in the roasting pan. (very important! It must drain into the Pan) 4.> Rub the Thyme, Rosemary, Sage, Salt, and … Continue reading

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Braised Chicken with Apples

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  The Technique: Braising Braising: A seemingly Lost Technique.  Few People seem to know how to Braise a piece of meat.  They may do it, but they just don’t know what it is they are doing, exactly. Braising defined is: Cooking with Moist-Heat and Low Temperature, for a Long-Time.  Moist-Heat is just as essential as the Long-Time and here is why…… Using  Moist-Heat, Low Temperature, and Time; Dissolves the Connective tissue in meat, which we find to be tough, into Collagen.  The Collagen is then converted to Gelatin.  All the while the muscle fibers within the meat are coiled and … Continue reading

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Leg of Lamb

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The best meat in the World!  As far as I’m concerned, anyway.  The secret to fantastic Lamb is in the trimming.  You MUST trim ALL the fat you can find! Beef fat = flavor, so does Lamb fat.  The difference is Beef fat tastes: GOOD, Lamb fat: not so much! Trim, Trim, Trim some more. Ingredients 3-4 lb Leg of Lamb Several cloves of Garlic Fresh Rosemary (Dried works) Olive Oil Salt & Pepper   Instructions Pre-Heat Oven to 375°F. Trim ALL fat from the Leg and place in roasting pan. Cut a few deep gashes about 2″ long and … Continue reading

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Christmas Day 2011

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Christmas is finally here, though it really doesn’t feel much like Christmases I remember from my youth.  It is awfully warm this year! Last Night, I recorded a Hallmark Book for my daughters, 7 month & 3 year olds.  If you haven’t seen these, they are books with a voice recorder in them.  You can record each page of the book and lock the recording in.  It’s preserved in some type of non-volatile Chip so batteries can be changed or dead without losing the recording.  Here’s a link to Hallmark’s site for: Recordable Storybook I recorded “The Night Before Christmas” … Continue reading

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Greek Holiday Cookies: Kourambiethes

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  Kourambiethes are essentially a shortbread cookie, cloved and powdered with sugar.  They are awesome! Recipe: 1/2 lb UNSALTED Butter 1/2 Cup Superfine Sugar 1 egg yolk 2 Cups Flour 1 Cup Confectioners Sugar Whole Cloves Pre-Heat Oven to 250°F to 275°F. Soften the butter and beat until white. Add the Superfine Sugar and the egg yolk and beat until creamy. Slowly add the flour until the dough JUST comes together. Knead the dough VERY lightly, then let it rest for 10min. Divide the dough and roll into ‘Ropes’. Cut the ‘Ropes’ into 1-1/2″ to 2″ pieces and arrange on … Continue reading

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Purpose of “The Kitchen”

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I love to cook. I love to eat. This is where I will share my favorite dishes with you.  I also, love Beer and homebrewing my own is simply satisfying.  I’ll show you how to do that too. Of course, since I love to eat…. And want to continue to eat in the future….. And since I also Garden and usually have a surplus of food at times….. I will show you how I Preserve that food for another day!   So Stay tuned for some Good Food, Great Beer, and open a jar of local Peaches in the middle … Continue reading

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