Drinks that Make You Go Boo!

We’ll be watching horror movies and hiding from trick or treaters on Halloween. We might also have to whip up one these, school nights be darned.

Corpse Reviver No. 2

That drink should tell campfire stories

That drink should tell campfire stories

Pumpkin Latte Cocktails

Crumbled cookies are an option

Crumbled cookies are an option

The Zombie

America's finest city has the most zombies per capita in the world

Hey, that doesn’t look scary

The ‘Hallowtini’

I was told this one tasted good

I was told this one tasted good

Pumpkin Pie Martinis

spirits136

Posted in Spirits | Tagged , , , | 3 Comments

Broccoli Cheese Soup

Rule of Thirds don't fail me now

Rule of thirds don’t fail me now

This is a fantastic soup that is fairly quick to make. The secret is slow cooking the roux and then adding a lot of tasty cheese.

Any assortment of real cheese could be used here, as long as cheddar is the most dominate flavor.

Broccoli Cheese Soup

  • 2-3 large broccoli heads chopped into small bits
  • 1 1/2 cups onion finely diced
  • 2 cayenne peppers diced fine
  • 8 tbsp butter
  • 1/3 cup flour
  • 4 cups chicken stock
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups shredded cheese 75% aged cheddar 25% smoked Gouda
  • Salt/pepper

In a large stock pot melt butter over medium low heat. Saute onion until golden, then add hot pepper and saute until soft. Add flour and beat into butter. Cook roux until dark golden brown over very low heat stirring constantly. Add stock and whisk. Add broccoli and bring to a boil. Turn heat down to a simmer and add milk. Season with salt and pepper and then cover. Cook on low heat until broccoli is soft, about 30 minutes, stirring every ten. Blend 1/3 of the soup to a fine puree and then add it back to the pot. Add cream and then cheese a handful at a time. Stir until cheese melts then add another handful. Remove from heat and let stand five minutes before serving.

 

Posted in Appetizers, Dinner, Food, Recipes, Soups, vegetarian | Tagged , , , | 5 Comments

Pork Chops with a Sauce of Roasted Apples

Yes it is technically apple sauce

Yes it is technically apple sauce

The sauce is just fantastic.

Really fantastic.

Really, really fantastic.

Pork Chops and Roasted Apple Sauce

  • 4 1 1/2″ thick pork chops
  • 1/2 cup finely diced onion
  • 1 carrot finely diced
  • 1 rib celery finely diced
  • 3 honey crisp apples peeled, cored and sliced thin
  • 1 cup fresh apple cider
  • 2 tbsp butter
  • Salt/pepper
  • 1 sprig rosemary

In a large oven proof saute pan melt butter over medium heat. Add chops, season with salt and pepper and brown on both sides then remove meat to a plate. Add onion, carrot and celery and saute on medium low until vegetables begin to brown. Add apple and saute until it begins to brown, then clear a space in the pan and return meat and any juice plus rosemary sprig to it. Place pan in an oven at 365 degrees and roast until meat is done, about 20 minutes. Remove form oven and place meat on a plate tented with foil. Bring pan back to medium heat on stove top and add apple cider. Bring to a boil and then cook down until apple can easily be mashed. Mash apples into a smooth sauce adding more cider if necessary. Cook until thick and serve with pork.

Posted in Dinner, Food, Pork, Recipes | Tagged , , | 5 Comments

Getting the Garden Ready for Winter

I know mid November, crazy talk

I know mid November, crazy talk

This weekend I pulled the last of the jalapenos, green peppers, basil and gasp … green tomatoes. Yes, we had tomatoes grow all the way through the end of October. It has been a weird year.

The turnips are doing great, and next year I intend to plant two batches instead of one. The greens are producing more than enough to eat as I thin the plants for the roots to take hold over winter. All things look towards a heavy turnip harvest in the spring.

I prepped the soil and pruned the garlic, carrots and in another week will cut back all the spices for the winter. I also hacked back the last of the mint for the season and made another batch of creme de menthe. I am planning for a rough winter to follow this very wet and mild summer and will be mulching the winter plants with a mix of ground leaves and compost. I may have to also cover the ground with plastic, only time will tell.

Posted in Garden, How to | Tagged , , | 12 Comments

Sunday Suppers: Beer and Apples

We know a lot of you waste spend time watching football on Sundays. This is an excuse to buy extra beer and make some extra nuts for snacking while you’re at it.

Drunken Whole Chicken

The reduced sauce is heaven

The reduced sauce is heaven

Kale and Pear Salad with Candied Pecans

That is presentation

That is presentation

Applesauce with Brown Sugar and Cinnamon

So much better than store bought

So much better than store bought

Posted in Chicken, Dinner, Food | Tagged , , , , , , , , | 3 Comments

Roasted Zucchini

Very simple

Very simple

This is a great recipe for when a quick side is needed. Any number of spices and marinades can be used.

Roasted Zucchini

  • 2 large zucchini cut into spears
  • 2 tbsp oregano
  • 2 dashes hot sauce
  • 2 tbsp lemon juice
  • olive oil
  • Salt/pepper

Sprinkle zucchini with salt and let stand 30 minutes. Mix everything else together and toss with zucchini. Place on a baking sheet and roast at 425 degrees until browned, about 15 minutes, flipping once. Serve hot.

Posted in Food, Italian, Recipes, Sides | Tagged , , , | 4 Comments

Potato Kale and Breakfast Sausage Soup

Thio

Light and tasty

Light and tasty

This is a light simple soup that has a ton of flavor thanks to the kale and breakfast sausage. I used a mild turkey sausage to make it healthier, but pork would work so well. Do not use a spicy sausage.

Breakfast Sausage, Kale and Red Potato Soup

  • 3 lbs red potatoes washed and cut into large bites
  • 8 links cooked breakfast sausage cut into rounds
  • 2 cups finely chopped red onion
  • 6 cups kale leaves torn into small pieces by hand
  • 8 leaves basil roughly chopped
  • 6 cups vegetable broth
  • 2 cups dry white wine

In a large stock pot heat 2 tbsp butter and saute onion until golden brown. Add potatoes and sweat vegetables covered over low heat for 10 minutes. Add wine and deglaze pan. Bring to a boil and reduce by half. Add sausage and broth and bring to a boil. Simmer soup for 15 minutes then add kale and basil. Continue to cook soup until potatoes break easily with a spoon. Season with salt and pepper and serve with toast.

 

Posted in Appetizers, Food, Recipes, Soups | Tagged , , , | 9 Comments