My New Toy

 

 

 


Here's my SqueezO Food Mill that I discovered at an estate sale this weekend. We've already put it to good use-grinding a ten pound pork shoulder butt. The ground pork has been divided into 6 or so portions-to be pulled out for fast late night suppers.

Tonight, I am making crispy pork wontons with cream cheese and fresh chives. As a caterer I made these with goat cheese and they were wildly popular.

The simmering pot has all the bones and trimmings-leftover from the grinding. I intend to use the strained stock for flavoring sauces and pasta!

Comments

Savory Tv said…
What a wonderful find, I would love to discover a gem like that at an estate sale. Enjoy!
April 7, 2009 at 3:32 PM
Teresa's New Life said…
Oh SHUT-UP!!!! (Just Kidding) this thing looks like so much fun!!!!! You have to invite me over to see it in person- or at least host a show with it. I have not been over here in at least a week- you have been a busy blogger! Great stuff!!
April 7, 2009 at 6:44 PM
Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...
Read more

California Sourdough Bread

Image
I found this recipe in one of my favorite chef cookbooks. The recipe is made over a couple of days and calls for starter made from potato water. I had just made up a batch of potato starter-but with potatoes and the potato water, so, that was the first substitution I made. I also switched one cup of the required bread flour for a cup of Italian flour. The results were wonderful. As you can see there is a golden crust around the entire bread but instead of a typical chewy sourdough crust this was a little more crispy. . .like German brotchen. The recipe called for spritzing the dough with water before putting into the oven-which I did-but I also placed a small glass bowl with water in the oven-occasionally pouring water on the floor of the oven to create steam. My husband told me he loved me as he ate his hot-from-the-oven bread! I wanted to share a photo of the inspiration behind all the sudden interest in bread baking.  My friend, Char Fontane gave this to me for Ch...
Read more

Raspberry Tonic

Image
When I started my television show fourteen years ago, I suffered from terrible allergies. My eyes were puffy and swollen at 6 am and I hated the close-ups on live TV. I heard that models used Preparation H to relieve the puffiness and I remembered being embarrased to go to the store for tubes of the hemorrhoid medication. Instead, I studied the active ingredients and set out to concoct my own natural tonic that might offer relief. Fourteen years later, this is the one product that I cannot live without. This, and my Lemon Chiffon Cream made of organic Shea butter, aloe and other oils-great for skin and hair. The tonic is made of organic witch hazel and two types of tea, one of raspberry-scented tea and the other from the leaves of the raspberry plant. There is a little vitamin C and E to tighten the skin and aloe juice to heal and refresh. I use it under make-up and to set my make-up. It perks up the skin and adds a glow when applied through-out the day. As more young women f...
Read more