Tag: Homesteading

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Exploring the Basics of Mexico with Home-made Tortillas!

Mexico‘s rich gastronomical heritage is far more diverse than Mexican restaurant fare popular in the United States.  When I think of Mexico I think of my favourite street foods…tacos, taquitos, quesadillas and more!  What better way to hone in on the flavours of Mexico by learning the basics.  Take tortillas, for example.  It’s a staple in most Mexican dishes and I never realized how easy it was to make at home.  There is nothing quite like home-made tortillas.  Once you have mastered it, you’ll never go back to store-bought…

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Travelling to Southern Mexico for Homemade Oaxaca’s Beef (or Pork) Barbacoa

In the southern states of Mexico, diners feel the pulse of Mexico’s culinary heart coursing through every meal. In neighbouring Oaxaca, inventive dishes fuel national pride. So on this note, here I am, honing in on a little bit of southern Mexico with some home-made barbacoa! Note that the original recipe calls for 1 1/2 pounds fresh beef brisket. I happened to have about the same size pork butt already set for some awesome recipe…so I used it for this one.

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Slow-Cooked Curried Beef Oxtails and Veggies!

The ingredients for this recipe were from items I had available in the fridge and pantry to include with the beautiful, grass-fed beef oxtails I recently purchased at our local Whole Foods Market.  I loved the idea that they didn’t trim the tail part of the beef, which made it for an even more adventurous primal way of cooking!  I also love a good crock pot meal, especially knowing that 4 to 6 hours from the time I started I have a comforting meal that awaits my family and me.  I hope you enjoy this particular dish as much as I enjoyed creating it!

Bon Appétit–gcc

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Butter Variations…

Making butter is quite easy: heavy cream needs to be shaken or beaten to a point where the buttermilk and butterfat separate. This can be done in an old-fashioned churn, by shaking the cream vigorously in a jam jar for about 30 minutes (See my last post about a butter kit I purchased), or by the easiest method–I am happy to share, a stand mixer. Just don’t leave it unattended as the separation of butterfat and buttermilk happens instantly within 20 minutes time.

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Oven-Baked Ground Lamb Scotch Eggs

Since I watched the last episode of Master Chef (currently on FOX Season 3) when Monti Carlo (one of the home cook contestants and…that’s probably not her real name, really?  Monti Carlo, anyway…) made a Scotch Egg on one of the challenges; and actually got great accolades from Chef Gordon Ramsay, I have had an inkling to make them.  Well, today (Sunday) was the day!