Pasta Fridays: Mushroom Cream Sauce

This works with any mushroom type, and the texture is wonderfully smooth and creamy and coats the bigger pasta types beautifully. I had on hand frozen dumplings, portobello caps, and shallots. I boiled the dumplings in chicken stock to plump them up to double their size and thick sliced halved mushrooms. After cooking down the…

Pasta Fridays: Green Pea Sauce with Ricotta and Ham

A new tradition in the making that I’m hoping will prevail. I want to explore the Pasta World! Recipe Marcella Hazan:I substituted a small frozen bag of green peas. Having Italian Food may often amount to no more than that, or to a pizza, or a platter of cold cuts, or a rice and chicken salad….

Coop Stories: First Chickens

And of course the Portraits and they all have names:

Mahogany, Copper, Meanie, Marilyn, Cotton, Snowflake, Nefertiti, Nessa, Muffy, Yalamay, Zora, Nuru, Pumpkin, Sidekick, Buttercup, Sooty, Sheela, Sophie, Scrappy, Rosie, Jamie, Angelina, Sweet thing, Cruella DeVille

Coop Stories: First Coop Arrival

I dreamed of a coop I could walk into, like I remembered doing as a child. My childhood chicken houses were rustic, simple, rudimentary, but they were familiar, so the designs I saw, which were in most instances a box you could reach into, but not walk into, just didn’t fit the vision.

Csiga

My newest roll is chocolate. “Kakaós Csiga” in Hungarian (Chocolate Snail) Chocolate snail pastry made with bitter cocoa, butter and sugar, is everywhere in Hungary, in other countries as well actually. In Germany its called schnecken! Maybe that’s why Ken likes it. Schielka/Schnecken, it’s a stretch but his ancestry is a Polish/German mix. Legend has…

Cinnamon 4-pack

From now on, I will be making super gooey rolls. I will be amping it up until I get to the point where it’s just too much…maybe when you can go swimming in cinnamon goop? Not sure. Anyway I’m excited about them. And I’m thinking Cinnamon Sundays! Why not?

Finding Recipes

I didn’t have Grandmothers baking and handing down recipes. I didn’t grow up with baking and desserts. I didn’t even taste banana bread until I was married, had a couple kids and made one myself. I didn’t know how to cook when I got married. Luckily, a simple wedding gift of a cookbook, “The American home cookbook” to be exact, helped me to make edible food for my family.

Pastry M.B.A.H.

I personally do not like overly sweet anything, except maybe jelly beans. I like to think of pastry as a meal that’s a little on the sweet side, easy for breakfast or brunch/lunch.
This brings me today, to three basic directions in my Pastry M.B.A.H.
(Pastry made by a Hungarian)

“Nokedli”

Hungarian egg pasta dumplings. Handmade, cut from loose batter into boiling water. Simple ingredients: Flour, eggs, salt. That’s it. But like any pasta, it takes elbow grease, time and a desire to make and clean up a huge mess.

Tomato: Yaponskiy Trufel Chernyi

One of my favorite tomatoes last season was the Japanese Trifele Black. After growing my first Cherokee Purple a few seasons ago, a lucky find from home depot, I was amazed by the depth of flavor, it was the tomato flavor I’ve been searching years for. I immediately began searching for other black and purple…

Avian Pox: Chicken pox for Chickens

Monday we vaccinated 44 chicks for the Avian Pox. It went rather well we thought, took us about 35 minutes start to finish. We put all the 6 week old chicks into the West Wing, set up a saw horse with supplies, put the perch rack, weeds, grit bowl and water bowls into the East…

SÁRGABABFŐZELÉK or Wax Bean Stew

This is one of my favorite meals. Growing up I ate a lot of Fozelek which translates to “cooked  down” which would translate to “comfort food”.  If there is a large harvest of anything, too much to eat or is the type of vegetable that won’t keep well in the cellar, then “fozni le kell”  which means…

Pickled Radishes

Today was another hot day, I painted wood for the pergola over the deck, Ken began to install the beams. He dug and placed all the 4×4’s for the corners yesterday and while the paint was drying I repotted tomatoes. Chickens ran freely in the courtyard loving their time in the sun and foraging to…

Radishes

I love radishes, sweet, crunchy, juicy radishes, love them with sandwiches, boiled eggs, slivered onto salads, almost anything! They’re so fresh and pretty. I’m not crazy about the spicier ones, the sweeter they are the better.  This year we are testing a few varieties of radishes. These are Lady Slipper and Cherry Belle. Both are…