POUTINE TWICE BAKED POTATO.......YUM!

While looking for something a little different to tantalize the taste buds I came upon this recipe in the February edition of Food and Wine.OMG....... I think I just found a family favorite.I can't really call them super easy but, I was able to make a batch and stick them in the freezer before the last bake.

Bake 6 potatoes till tender .......when cool enough to handle, empty out the shells and rice the potato. I didn't have a ricer so I just gave them a good mashing.
MIX TOGETHER:
          6 TBLS OF BUTTER
          1 CUP OF WARM MILK
           1/2 CUP OF SOUR CREAM
           3 OZ GRATED PARMESAN CHEESE
           1 TBLS OF DIJON MUSTARD
           1/2 CUP THINLY SLICED CHIVES
And add to mashed potato. Fill your potato shells and make a deep indentation in the potato.Fill this with gravy.

You can use your favorite gravy recipe or use the following
2 TBLS BUTTER
melt butter and add
2 TBLS ALL PURPOSE FLOUR
cook till golden brown,add
2 CUPS CHICKEN STOCK
1 TBLS VEAL DEMIGLACE
1/2 TEAS EACH CHOPPED SAGE AND THYME
cook till thickened........about 15 min
 This can be made up to 3 days ahead...Stir in
1 TBLS LEMON JUICE
1 TBLS HEAVY CREAM
 Right about now, it's looking pretty good,but, don't stop there.

 Top the gravy with diced cooked bacon..................

 top that with grated Mozzarella.then bake at 350 degrees for about 30 min.

When ready to serve add a dollop of sour cream and fried potato skins that you have saved when you cut the top of the baked potato to empty.Serve with a salad and I assure you it will satisfy any hungry man.
While the potato was baking I cut the skins in bite size pieces and fried them up in a little oil using a heavy skillet........sprinkling them with a little sea salt gave them just the right seasoning. I just stuck them all over the top of the potato and my husband was in awe of homemade potato chips.We put 3 in the freezer to have later...............Is it later  yet?...................said the Hobbit

Finally......back to the Farmer's Market

Do you have a Farmers Market?Here in New Hampshire we are lucky enough to have one going on 52 weeks a year. Hard to believe that just a few short years ago , the thought of going to the market meant your local grocery store.Our area has managed to make supporting our local farmers and crafter something that can happen every weekend

Look at this place just filled to the gills with stuff I really need

Not only that,but, they are there to help you with gardening questions , information on composting, local yarn,freshly made cheeses, desserts, breads and even handmade chocolates.In the summer everyone has their own local Farmers Market ,however, come winter it's like a traveling show.You get to met Farmers and crafters from surrounding communities that you didn't even know were out there. 

This week I purchased freshly roasted coffee from a roaster in Newmarket.........they will even ship your coffee to you if you want. This time I was happy to run into them at the Market and picked up my purchase there. They even knew my name.............how cool is that.

Potatoes, baby spinach...........just picked and homemade apple cider doughnuts for the ride home I know, I just had to taste while setting up my purchases for a photo shoot. They are yummy! Good thing Riverside is not next door.Their Farm is in Berwick Maine. Sounds far but, only 15 miles from my house.

I made Lamb stew for my "soup People" Isn't it amazing that I could get it raised and even ground just the way I needed. Riverslea farm is in Epping NH and also about 15 miles from my home.

Needing soap this week but, unable to get to my usual supplier, I could rest assure that Jesta Farms would give me a product that would satisfy my needs.All these farms are within an easy drive from my home BUT, all are in different directions. I was able to do one stop shopping and meet and great friends at the same time.

Pretty neat ..............said the hobbit

What did I learn this week

This year I have been making an effort to learn something new every week and try to stay out that rut that we all seem to slip into every now and again. Well maybe not you, but, there are times when I find myself doing pretty much the same thing on a most regular basis.

So, as I  sat on my front porch watching the world go by ,I picked up my favorite magazine

 MARY JANE FARMS  knowing that I would be sure to find a piece of knowledge that would be most useful to me.Nothing complicated,just some useful bit of information.

Of course there was much to learn but, here is what made me stop in my tracks. Just a small article that asked the question "HOW OLD IS THAT APPLE?" I was introduced to Kristen Michaelis of

FOOD RENAGADE she helps guide people  back to real food by educating them on the handling and processing that our market foods my have endured. When we started eating we had one new food introduced at a time...........I think it's best to re educate ourselves the same way. She has brought it to my attention that most apples at the market are at least 1 year old.They are picked before fully ripe ....sprayed with a chemical preservative, waxed , boxed, and refrigerated till they are called upon to make their appearance at the local grocers.Needless to say the much sought after antioxidants that we are hoping to ingest are long gone by the time we purchase the lovely fruit. What to do? Find a local farm that will let you pick your own. Enjoy the fruit while in season. Make a few quarts of applesauce to tide you over till the next fresh fruit is available. Not sure you have a farm? Check with THIS website They can get  started on your quest for real food. Or , call your local 4H club. They will be so happy to hear from you.

Well, the simple apple has taken me down a road that should make my great grandparents give me an approving nod. That would be them, so proud of their new home when they left Michigan and came to New Hampshire. The smiling daughter on the left is my grandmother..........year is possibly 1900/1904 Note the gun in his hand. I'm guessing no one would sell him a bad apple...........said the hobbit

The last of the Butternut

It's a sad tale,but, I have finally reach the bottom of my garden treasures. Yes........this is the final butternut squash. I have to say when I cut into the squash it was.......beautiful. Only a garden momma could say such a thing,but, I had to smile at how firm the flesh was and how the little droplets of moisture formed on the fresh cut.So after I gave it what I thought was proper adoration I proceeded to get it ready for EATING !!!!

When I worked at the BARN I would make this recipe and it was so loved that customers would have me call them when I knew that I would be making it. I finally decided to try it out on my family and they made it a must keep for Thanksgiving recipe. Who knew?

1 MEDIUM BUTTERNUT

I cut this in 1/4 and of course seed it. put it in a pot with about 1 inch of water and let it steam till cooked.No need to peel. When cooked pop it in the colander and let it cool. When cool you should be able to just spoon the flesh away from the peel with little effort.Mash as you would potatoes

1/2CUP MAYO

1/2CUP CHOPPED ONIONS

1 EGG

TEASPOON SUGAR 

S&P TO TASTE

Whisk all of these together pour over and mix into the butternut.

GRATED PARMESAN OR ANY CHEESE THAT YOU LOVE

SLIVERS OF BUTTER

Sprinkle the cheese over the casserole and dot with butter.

Bake at 375 degrees for about 30 min.

Hope you love it as much as we do..........said the hobbit

ARE YOU READY FOR BERRY SEASON??

We have 2 strawberry seasons in this area. Early and later.This year the first season was during a heat wave. Only the very brave wander into the field to do their own picking.I was one of the few. The 2 days that I chose to pick were both 95 degree days.But Lord how I wanted those berries.

If you have ever picked strawberries you know there is no shade in sight
A large hat and a strong back are definitely a plus.You do what you have to do............what can I say.

Ahh !A foodie like Moi thinks  the rewards are fantastic. I could not have been happier with my bounty. My current farm community is HERE

Once upon a time I worked this FARM and now it's just a children's story book.However my new farmer is known as cousin Dave and he is the real farmer in the Tuttle's family.Have you gone berry picking? This week raspberries and blueberries are ready. I hope I'm ready too.Phew, after all that hard work I had to go home,clean and freeze my berries and take a well earned nap.................said the hobbit

What are we eating now?

Are you trying to eat local? I spend time every week trying to find out what else I could serve that would be grown or raised in New England. You would think that after all these years it would be hard to find new favorites ,but, they keep coming. This past month it was a big surprise that I fell in love with BEANS................ I know that seems a bit weird , who knew!!!
While exploring our neighboring states, this past fall, I came across local dried beans. My bad self thought "big deal". The farmer in me said "Do you know how much time someone worked to get you this little bag of dried beans?" I picked up the 2 lb bag of beans in support of my "farmer people" patted myself on the back for supporting local and stuck the beans in the closet. That being said let's get right to my new love.

First I poured 2 cups of my beans into a pot and covered with water to soak over night. Did you know that slow overnight soaking releases gases that would otherwise get stuck in your tummy.I had no idea that soaking did that.

Tucked in my freezer was a beef shank that needed to be the center of attention on the Sunday table. With a little olive oil in my pot, I browned the meat on all sides.

Then, I minced of few garlic cloves and snipped a fresh leaf off of my bay plant.

I chopped an onion,3 celery stalks,and 4 carrots. This is what I had in the fridge so, it wasn't a magic number more what I had on hand.

I removed the shank and set it aside,then browned the veggies and the herbs in the remaining oil and beef juice. Then I mixed in the drained beans ......topped it with the meat

Made sure all the veggies and beans were covered with water brought it to a boil on top of the stove and put it in the oven,cover on, for 3 to 4 hours at 300 degrees. I'm sure you could do this in a crock pot or slow cooker, however, years ago I spent time and money buying the perfect stewing pot and after months of searching settled on a copco from Denmark. Obviously, I had not reached my local stage yet. The "brown pot" as it is referred to, did a great job.

When supper time came I served this with crusty bread and I have to say, it was fantastic. But, the beans ............they were so good that I'm trying to figure out just how I could grow my own. Of course, if it doesn't work out I now know where I can get them, but then we all know that the fun is in the trying ........................said the hobbit

Are you thinking garden?

My mind keeps drifting to the garden,wondering how I can improve on last year. This wasn't how I dreamt it would end.

Right in the middle of harvest we had Hurricane Irene which left us with minor flooding in our yard and a twisted mix of weeds and produce sitting in about 6 inches of mud.

So I grabbed my little 3 prong hand tool and proceeded to rototille my garden. I know your probably thinking "Why didn't she have someone till it for her?",but, I'm crazy like that. It took 2 days of intense flipping and digging of my soil,and when it was done I certainly felt like I had won the battle.

Just check out what I found in the garden. Lots and lots of big fat juicy worms. They all said they would bring on a great harvest in the next garden and that I shouldn't throw in the towel quite yet.

The garden is only 12x15 feet. Ever year I try to extend the amount of growing space. This year will be no different. My son in law has made a few boxes which will give me more room to plant without the chore of turning over new soil. Just fill and plant. Sounds too easy doesn't it?

Anyway once that was done I went out and purchased some Cow A Dunga to feed said garden.Of course it's the end of January, the seed catalogues are arriving almost daily and I'm itching to get started. I definitely need more tomatoes...........maybe some turtle beans and green beans of course.......and cukes lots of cukes. What about potatoes? Should I try them.Hmmm........maybe we should call the rototiller guy......................said the hobbit

What are we eating now?

I've been trying to get back to my blog,but, every time I sit down in front of the computer something demanding me urgent attention happens and it seems like forever before I can get back to it. Worst yet, it takes me a day to figure out where I left off. Talk about senior moments.So I'm re tweaking my schedule and setting aside several hours in a block to hopefully accomplish what I haven't been able to do on a daily basis. Now for the yummy stuff. As you might remember I have a group of people that I make soups and salads for once a week. I also offer muffins. Variety is something I want them to have so when my friend SHAHEEN is a vegetarian who also believes in variety. Just check out her blog and you'll find something tasty for everyone. So, when I saw Courgette and Apricot muffins I couldn't wait to try them.Don't you just love the european word for zucchini? So, I tried these out on my "soup people" and they were a big hit.

First thing was to grate the zucchini (courgette) and let it drain.( I used a small one about 6 inches long and 1 1/2 inches in diameter) Slivered my apricots and sat them on my zucchini because it seemed like a good place to put them. I used 5 thinly slivered dried apricots,but, I think you can go up or down with this number.

I should have kept some to place on top of the muffins but, I wasn't thinking that far ahead. I love apricots and they probably would have disappeared before I got to the presentation end of it. I know Martha would be very disappointed in me.

Then I put my dry ingredients in my sifter, I'm going to give you the measurements that I used since Shaheen is in Scotland and everything is on the metric system.I have a scale that converts so for those of you who don't here is a close estimate of the measurements.

1 cup of white flour

1 cup of whole wheat flour ( she used barley but I didn't have it)

1 1/2 tablespoon baking powder

1/2 teaspoon salt

2-3 tablespoons cocoa powder

This was all sifted together.

In my bowl I whisked together:

3/4 cups of milk

2 large eggs

Added my flour mix and stirred in the zucchini and apricots till well blended. I filled my papered muffin tins 3/4 full and popped them in the oven at 375 degrees for 25 min or till the toothpick comes our clean. Actually I use a piece of uncooked spaghetti instead of a toothpick.Whatever you do is fine.

They were GREAT! I am pleased to report that the compliments were plentiful. Everyone thought this was a great way to use zucchini. I grated a few cups of zucchini and placed it in freezer bags so we can do this again and again. Hope you give this a try and let me know what you think. I'm sure Shaheen would like to know also..................said the hobbit

And now for the Raspberries

Summer madness is officially here. You know, that time of year when you are able to get fresh fruits and vegetables that are local and right off the vine. Why would you call this madness? Well, My head is spinning with new recipes and I don't want to waste any of that precious food that we have all worked so hard to harvest.

Last year I made raspberry vinegar I thought it might be fun,but, was amazed a how tasty and useful this was. A triple batch is in the making because by Christmas we had used ever last drop. Not going to happen this year. Of course starting with the best berries is essential to great results,but , if you're using fresh how can you go wrong? I'm fortunate enough to have a friend who owns just such a farm. Isn't that a great coincidence? So when she called and said the berries were ready I really got excited. I searched my cabinets and fridge to see what I could fix when I got back from berry picking.

In the drawer of the fridge I found 2 grapefruits. I carefully peeled them and then cleaned out the fruit "a la Martha"

There was nothing edible left when it was over.

A little bit of raw honey and then I let it sit in the fridge overnight. In the morning Jiggy proclaimed it heavenly. That man is great for my cooking ego. Of course that was just the beginning. You remember I have that great peel from the grapefruit. What do you think became of that?..........................said the hobbit

It's all about the berries

One of our local farms, Brookford, is making a real effort to educate and supply the locals with products that your grandmother had on hand. I'm trying very hard to maintain a local circle that will keep my needs available within a 100 mile radius. I often make buttermilk biscuits and Mary at the farm informed me that kefir was an acceptable replacement for the buttermilk.

Although I had no doubt she knew what she was talking about it took me several weeks to let go of the notion that buttermilk biscuits absolutely had to have buttermilk in them. I'm stubborn that way.

But, it's strawberry season and of course I needed biscuits so I broke down and tried the kefir

I wasn't disappointed.........look at these babies. Aren't they just adorable? Of course we tried them with the berries and french vanilla ice cream,but, I forgot to take a picture........take my word for it so...................good. I really want to try Martha's STRAWBERRY BREAD I had it on the list for last year and got so busy with jams that I totally forgot. Then came blueberry season and raspberry then cherry and peach. I guess the bread took a back seat. This year it's at the top of the list. What are you doing with berries? How about kefir? Have you got a new way for me to make use of my local product?......................said the hobbit

BREAD.........You gotta love it.

Don't you just love bread? Every Friday I'm in the kitchen baking bread and sometimes I add a batch of buttermilk biscuits. Now that spring/summer has finally arrived I'm itching to try some new recipes. Of course local farms are always a great place to get ideas to use local produce. With the sun shining and a mission on my mind I headed out for Brookford Farms in Rollinsford N.H. in search of kefir and Camembert cheese. They had sent me a new recipe for rolls that was oh so interesting. I just could not resist giving them a try. I've never used kefir for baking but, I hear it can be used anytime buttermilk is requested. These little rolls are stuffed with mash potatoes and chive and the Camembert. The cheese was so wonderful that it's a miracle it made it in the rolls.

I don't usually make my dough using all whole wheat flour but, I was following their recipe for the first time and certainly wanted to have it their way before I would even think of changing anything. Straight whole wheat requires a longer rising time. I'll have to work that in. Once the little rolls were stuffed with the mash potatoes and the oh so delicious camembert(drool here) They had to rise for another 1/2 hour. Don't they look like little baked potatoes? I'm waiting to hear from Mary before I post her recipe. Let you know when she says yes.

Here they are in all their glory. I really think these are worth repeating. If you are a hiker or camper these are just the right thing to bring along when you need a pick me up. No, we don't do either of those things but, we love eating outside in the summer and having these with a little wine and maybe some pate, if it's been a good week, will be my go to evening break for this summer...........Just heard from Mary at the farm, she thinks it would be fine for me to give out the recipe She's the best........................said the hobbit

This recipe makes about a dozen and a half small breads, or fewer if you want 6" rounds. the dough: 3 1/2 cups whole wheat bread flour 1/2 cup kefir 3/4 cup warm water 1 teaspoon dry yeast a dribble of honey 1/2 teaspoon salt a beaten egg mixed with a little water sesame seeds or oats as optional topping the filling: 1/2 round of Camembert cheese, sliced 2 cups mashed potatoes 1/2 cup chives or scallions salt Mix the warm water, kefir, honey and yeast. Stir together the salt and flour, and then pour the yeast mixture into the flour mixture. It is OK to add more water if you need to, but you want a fairly stiff dough in the end. Knead the dough for 10 minutes by hand, less in an electric mixer. Let the dough rise in a warm spot for two hours or so, until doubled. Meanwhile, cook and mash the potatoes, and stir in the scallions and salt. When the dough has risen, punch it down and cut it into 12 - 18 pieces. Form each one into a ball, and then roll it out to a thickness of about 1/2". Place a slice of Camembert in the center of each round, and then drop a spoonful of potatoes on top. Paint the outside of each dough circle with water to make them sticky, then draw the edges closed like a drawstring purse. Turn each dough ball over so the sealed side is down, and flatten them on an oiled baking sheet. Paint the flatbreads with an egg beaten with a little water and allow them to rise for about half an hour. Bake in a preheated oven at 375 degrees for about 20 minutes, until brow

Happy Thanksgiving!!

Hope everyone has a great day. We are celebrating at my home, so things are a little crazy in the kitchen.......

I'm always looking for a way to use my buttermilk. Still can't figure out why they only sell it in quarts when most people only need 1/2 a pint for a recipe. Anyhow Gourmet had this recipe for fantail dinner rolls and I thought I'd give them a try. As you can see mine will have a look of their own as I didn't quite get that fantail thing going. However I did sneak a taste when they came out of the oven and they are yummy. Picked up the turkey yesterday.That's a story in itself. It seems they always think I want a big bird and I don't have the heart to correct them at the time of purchase. They are always so proud to have set aside such a large one for me. Yesterday was no different. Big smiles on their faces when they informed me they had a 34 lbs turkey ready for me. Oh well, leftovers are always nice. We will only be 9 this year I wonder how my guest feel about eating 3 lbs of turkey apiece. Did I mention we do meat stuffing? I can see we will have more then one story to tell around the table this year. Off to find a pan to hold this big boy tell you all about it later...................said the hobbit

Summer Reading

Just getting started on these books New and Old.Hope to finish by August. That is if I can figure out how to squeeze out a few more hours in the day. Just 2 would be great. I'm not trying to be ridiculous. Am I? Amy Sedaris I like you is pretty funny and informative.It's about entertaining and being more relaxed then "Martha" would have us think is possible. Amy has lots of ideas about using what you have in the house already to get a theme going.It's all very tongue in cheek,and give me the occasional chuckle as I can sometimes take things to seriously. Country Wisdom is for the person who whats to sustain themselves with no outside help. There isn't anything you need that is not in that book. Build an outhouse? Oh ya they can tell you how to do that. Good info if you want to leave the real world for awhile. Sweet miniatures by Flo Braker, my new obsession. Maybe it's because I think I should be downsizing. I'm not sure but,I can't wait to get my teeth into this one. Four season Harvest tell you how to grow your produce despite the fact that you live in a tundra for 6 out of 12 months. Could be useful if transportation take a bigger bite out of my grocery bill. Good Housekeeping circa 1932 I read this just because. No other reason than I have to reassure myself that we are going to survive whatever comes next. As you can see Champignon is still on my blog.He's sort of my conscience.Right now he's busy talking on my new phone. The girls at Stitch and Bitch thought I needed to get with the real world so on my birthday they got together and bought me this phone. Champignon loves it and sends a big thank you to all the girls. I'm hoping to have a chance to try it out if he ever gets off. I think he met someone online I'll ask him when he hangs up. Brings back memories of when the kids were home.


On the farm we are picking our first berries. Picture is a little fuzzy but, I was so excited my hands were shaking. Berries are my favorite. We'll be eating them as is for awhile but I'm hoping to find an appropriate recipe in Flo Brakers' book. Or maybe someone out there has a recipe to offer.
Tomorrow is Fathers Day and it's going to be a busy one so I think I'd better get a little rest. Lots going on.Boys are golfing with Dad, Sarah has her students giving a year end performance. This is her final with this dance school.She is moving on to do more creative work elsewhere but, is finding it hard to say goodbye to her students. So mum will be there for support. Diner has to be cooked and I get an e-mail that my local chickens are ready to be picked up at 11am. Looks like that's on my list of things to do. Well that's it for now Happy Fathers Day to everyone out there, hope it's filled with lots of hugs and warm moments..........................said the hobbit