We grew pumpkins last year, and I wanted to make something for the cats too
8 oz cooked tuna
1 egg
1 oz shredded carrot
1 oz cooked pumpkin, mashed
1 oz olive oil
1 pinch catnip
7 oz oat flour
Preheat the oven to 350F
Mix everything except the oat flour together, the slowly stir in the flour to form a dough.
Spread on baking tray about 1/2″ thick & cook for 10-15 minutes. Cut into small rectangles and allow to cool. Serve to happy kittens!
Although this takes a long time to cook, it’s very low effort and delicious.
Pat duck legs dry. Score the skin and salt liberally. Let rest for about an hour.
Put duck legs, skin side up, into a small casserole dish — you don’t want too much space because the fat renders out and fills the dish. Place in an oven and heat to 285F. Cook for about two hours. The duck should be partially submerged in the oil.
When the duck is tender, raise heat to 375F and cook for about 15 minutes to crisp the skin.
Let rest for about 15 mins and serve.
To go with the smoked lamb, I made pita and tzatziki sauce. The pita was a basic dough recipe (although fairly wet dough!)
2 1/2 tsp active dry yeast
1 2/3 cups warm water about 95 degrees F
1 tsp maple syrup
1 1/4 tsp kosher salt
4 cups unbleached all purpose flour
Maple and water were mixed together & yeast added. The mixture sat on the counter for about twenty minutes and was really frothy. Salt and flour combined in the mixer, then the liquid added and dough kneaded for about ten minutes. Left to rise for about an hour, then split into eight balls, rolled out, and baked at 500F until puffed (4-5 minutes).
Seasoned an approx 5 pound boneless leg of lamb with salt and pepper — also added about half a dozen cloves of garlic wrapped inside.
Smoked for about six hours with cherry wood
Then wrapped and cooked until the internal temperature was about 200F
1/2 cup olive oil
1 Tbsp salt
2 tsp ground pepper
1/2 cup garlic scapes
1/2 tsp dried rosemary
Blend everything until emulsified and bright green
Rub over lamb and allow to marinade for at least an hour
We grilled the lamb over cherry and oak wood — it cooked a lot quicker than expected! Then allowed to rest for 10 minutes.
Sliced and served with salad and cherry wood whiskey.
I read this crazy way of cooking bacon — so much better than carefully spreading three slices out across the pan and cooking in batches. You take the whole package (or whatever portion thereof you wish to cook). Separate the slices, but pile them up loosely in the pan over medium heat.
This takes 15-25 minutes — just let it cook, stirring occasionally.
Then remove your beautiful, crispy, curly bacon slices to a paper towel to drain.
Mixed all together in a bowl
And served with veggies
Ingredients:
In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.
Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps are OK.
Add the eggs and vanilla and continue whisking until smooth.
Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes.
While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough.
Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.
To bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center.
Scoop the dough into balls about 2 1/4″ in diameter.
Arrange the scooped cookie dough on parchment-lined baking sheets, spacing them 3″ to 4″ apart. For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.
Baked corndogs aren’t quite a success. The basic idea is to make a fairly doughy corn bread that can be rolled out and wrapped around the hotdog / veggie dog / sausage.
Rollable Cornbread Dough
1 cup all purpose flour + 1 cup cornmeal
1/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground mustard
6 tbsp butter
2 Tbsp honey
1 tbsp yeast
1/4 cup buttermilk
Combine dry ingredients, cut in butter, then add honey. Hydrate the yeast in a few tablespoons of water. Mix yeast and buttermilk in until you’ve got a firm dough.
After it sits for an hour, roll it out and cut strips to wrap the dogs. Allow to rest for about half an hour. Bake at 375 for 20 minutes.
The dough was very crumbly and a little dry. Next time, maybe a little more butter and all purpose flour to make something a little more like a croissant
Ingredients:
Method:
In a pressure cooker, saute onions and garlic for a few minutes in butter or olive oil.
Remove from heat. Add about a pound of the bean mixture to a pressure cooker, add the bones (if using ham bone, don’t add salt; if using pork bones, add salt), then fill the pot with water to slightly under halfway. Pressure cook on high for about 35 minutes. Allow to naturally depressurize.
Liquid should be thickened from the beans cooking and flavored from the bones. Remove the bones and add more salt as needed.
Add smoked pork, and stir to combine. Allow to simmer until pork is heated.
Notes: We keep containers of various dried beans and peas. They’re really cheap, keep practically forever (especially since we got the vacuum sealer attachment that seals up Ball jars!), and cook fairly quickly in the pressure cooker. For this dried bean mixture, I just grabbed about half a cup of all of the larger beans and a quarter cup of the smaller split peas and lentils. In total, it’s about a pound of dried beans.
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