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Sour Dough Starter

1 package Active Dry Yeast 2 cups warm water 3 1/2 cups all-purpose flour 1 tablespoon sugar In a 4 quart container dissolve yeast in warm water (110-115 degrees); let stand 5 minutes. Add flour and sugar. By hand, stir until blended. The mixture will be thick; any remaining lumps will dissolve during the fermentation process. Cover loosely with plastic…

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Sour Dough English Muffins

Thank you Nancy Kress for the following recipe: The key factors are a very wet dough, and over kneading the dough. It’s wet enough that I would be unwilling to knead by hand – super messy. I use a stand mixer. And I knead past the point of it stretching out nicely – it should break, much like it does…

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Chuck Roast in Red Wine

This recipe should have a more glamorous name, but since I am just a simple cook my simple title will have to do. I cooked this up recently and wanted to share it with you, as the flavor was wonderful.   Start with a 2 to 3 pound GrassRoots Meats Chuck Roast. Sear it in a iron skillet or dutch…

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Strawberry Rhubarb Pie

Made a strawberry rhubarb pie today with rhubarb that I bought at the Pagosa Springs Farmer’s Market on Saturday. Hope it tastes as good as it looks! Thanks, Nancy Smith, for your recipe. 2 cups sliced rhubarb 2 cups sliced strawberries 1 1/4 cup sugar (I used a little less!) 1/3 cup flour 1 T corn starch Couple shakes of…

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Slow Roasting Meat

Slow roasting meats is something I am asked about time and again. This can be done in a smoker, in an oven, or in a crock pot. Certain cuts of meats like Chuck Roast, Top Round, Rack of Ribs, Short Ribs, Brisket, and Lamb Leg Shanks have connective tissue that is tough unless cooked properly. Slow cooking breaks down this…

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Cooking Meat Inside Out

I want to tell you about this incredibly easy way to cook your steaks to perfection.  I tried it with some New Yorks recently and it was like eating a filet – so tender and juicy. Season your steaks and place them on a cooling rack on top of a cookie sheet (foil lined for easy cleanup), in a 200…

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