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Sprouted Wheat Sour Dough Artisan Bread

In April I wrote about making artisan bread and I just wanted to update you on my progress. I am working on sprouted wheat sour dough artisan bread, with pretty good results. It is more challenging but much more nutritious than using processed flour. I soak about a cup and a half of wheat seeds in water for at least a…

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Artisan Bread

I have always preferred artisan style breads to any other kind, and just recently have taken it on as a passion to learn to make them. As it turns out, it is ridiculously simple to do. I watched a number of videos on YouTube and learned lots of tricks. I have had a sour dough starter going for a few…

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Great and Easy Roast Recipe

You probably already have a favorite recipe for your roasts, but I wanted to let you know that I have had a lot of luck with a particular method from Cook’s Illustrated. We’ve cooked every eye of round this way and they have come out juicy and tasty every time. I have attached a scan of the relevant page with explanations from my cookbook…

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Lisa’s Roast Recipe

Our daughter, Lisa, cooked one of the Sirloin Butt Roasts recently and it was absolutely incredible.  Her recipe could be used on a Sirloin Tip Roast, Eye of the Round Roast, or a Rump Roast. Mix rosemary, garlic (6 to 8 cloves, minced), thyme, and dried mustard with enough olive oil to liberally baste the entire roast.  Sprinkle with a…

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Fresh Bacon

We now have fresh Beef Bacon Slabs available.  Since they are unprocessed, you will need to cure and/or smoke them yourself, something I have been experimenting with.  There are a number of recipes on the internet, but I want to share the one I have been working on and am quite pleased with:              Brine 2 quarts water 1/2…

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Lamb and Barley Stew

1lb Lamb stew meat 2 cans fire roasted diced tomatoes 2 cans crushed tomatoes 2tbs Worcestershire sauce 2 cups water 2 cups barley (quick barley) salt and Italian seasoning to taste Brown the lamb in 1/2 the Worcestershire sauce and drain. Add tomatoes and water to lamb and heat over med-high heat. Add the rest of the Worcestershire sauce and the barley. It takes…

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