My journey of cooking, gardening, preserving and more
My husband’s convinced that my recent interest in home sprouting stems from my need to be growing something. He thinks I’m going through summer-garden-withdrawal, which may or may not be true. Whatever the reason, I’m pretty excited to have a go at it. I’ve always …
I always say I’m not a bread person but if you give me a great loaf of warm, crusty bread that’s still soft and chewy in the middle, I’ll probably gnaw your arm off to get some. The beauty of this bread is it takes …
Chop the garlic, 1/2 teaspoon of the salt and rosemary together into a rough paste. Place in a small bowl and add 2 tablespoons of olive oil. Set aside.
Preheat oven to 325º
Season both sides of the brisket liberally with salt and pepper.
In a large roasting pan or Dutch oven, heat the remaining olive oil and brown the brisket well on both sides.
Add the veggies around the brisket and then drizzle all of it with your rosemary garlic oil.
Add the red wine, tomatoes, parsley and bay leaves.
Cover the pan and bake for about 4 hours, or until the beef is fork tender and almost falling apart. This can also be done on the stove top, covered tightly on very low heat, or in a crockpot for 8-10 hours.
Be sure and serve this in large bowls so you can add plenty of the sauce. And feel free to customize this by adding potatoes, parsnips, turnips, or any other veggie that you love.
I may not be ready for winter but my taste buds sure are!
If you’ve been following my adventure in growing a ghost chili plant, then you know I’ve been at this for a while. I started our ghost chili plant indoors in February and it has taken this long to achieve one little pepper. The plant is …
What? You don’t like Brussels sprouts? How can you not love them? If the only way you’ve ever had Brussels sprouts is from a frozen package and then boiled to death, I’d like to think you’re in for a treat. But the reality is, some …
It came out looking and smelling pretty darned good and it’s delicious; there was just a small ramekin left over from this recipe for my husband to enjoy.
Put everything into a large pan and bring to a boil. Reduce heat to a low boil and let cook about 15 minutes.
Ladle hot salsa into sterilized jars, leaving about 1/2 inch space on top. Wipe jar rims, place sterilized lids and rims on the jars and loosely seal. Place jars in a boiling water bath, making sure the jars are covered by an inch of water, and process for 12 minutes.
Carefully remove jars from water and place on a towel on your kitchen counter. Let jars of salsa cool, making sure you hear that magical “pop” of the seal or see that it’s indented, showing that it’s sealed properly.
Now keep in mind that the ratio of vinegar and lime juice is important to this canning recipe; the acidity is part of what helps preserve the salsa. But if you don’t like your salsa hot, then leave out the hot peppers. If you like it mild, add a little bit and if you like it hot, add a lot.
The cumin is also adjustable – the most important thing you can do when you’re making this salsa is to taste it while it’s cooking and see which of these you need to add more or less of.
I’d like to try this again, using roasted tomatillos, for the smoky flavor. We still have a lot of plants producing, so time will tell!
We had a frost warning last night so we were out covering peppers and tomatoes, trying to eke out a couple more weeks of homegrown tomatoes, peppers, and cukes. We didn’t cover the Swiss chard, onions, basil, tomatillos or zucchini and all are just fine. …