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Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Apple (3)

Wednesday
Oct262016

Smoked Sausage with Red Cabbage and Sweet Potatoes

By Jessica Cameron - From The Crockery Cook by Mable Hoffman

     My wife has been making this dish for me for nineteen years. It's perfect comfort food for the fall. -Ed

  • 1 small head red cabbage, thinly sliced
  • 2 medium sweet potatoes, peeled, cut into ½ inch slices
  • 1 cooking apple, peeled, cored thinly sliced
  • 1 lb. smoked sausage, cut into 1 inch slices
  • 2 tblsp brown sugar
  • 1/8 tsp ground cinnamon
  • ¼ cup red wine vinegar
  • Dijon style sweet hot mustard

     In the slow cooker, make alternate layers of cabbage, sweet potatoes and apple and sausage.

     In a small bowl, combine brown sugar, cinnamon and vinegar. Pour over ingredients in crock pot. Cover and cook on low for seven to eight hours. Serve with mustard and Pumpernickle bread.

Saturday
Nov102012

Sweet Potato & Apple Sautee in a Cider Reduction

By Jessica L. Cameron

Serves 4-6

     This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch. 

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

     Peel the sweet potatoes and apples, removing the cores of the apples.  Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube.  Keep the diced potato & apple separate. 

     Heat a Teflon pan to medium heat.  Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit. 

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft. 

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

Suggested accompaniment:  Turkey Sausage in a Cider Glaze 

 

Saturday
Nov102012

Sweet Potato & Apple Saute in a Cider Reduction

Serves 4-6

This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch.

  • 2 large sweet potatoes
  • 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
  • ¾ cup vegetable broth
  • 1 cup of spiced cider
  • 2 tblsp apple cider vinegar
  • 2 tblsp of butter
  • 1 tblsp of brown sugar
  • ½ tblsp of caraway seed
  • Salt & Black Pepper

 

     Peel the sweet potatoes and apples, removing the cores of the apples. Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube. Keep the diced potato & apple separate.

     Heat a Teflon pan to medium heat. Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit.

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft.

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

     Suggested accompaniment: Turkey Sausage in a Cider Glaze