Tag Archives: garlic

Orange Baked Ham with our Manchester-Farms 100% Berkshire Ham

Orange Baked Ham

2008, Ina Garten, From her cookbook, Barefoot Contessa

Prep Time:
15 min
Inactive Prep Time:

Cook Time:
1 hr 0 min

Level:
Easy

Serves:
35 servings for dinner, 50 servings for cocktails

Ingredients

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone   ( use our Manchester-Farms 100% Berkshire Fresh Ham)
6 garlic cloves
8 1/2 ounces orange marmalade   (I use my homemade apple jam, but have found you can use any jam or marmalade)
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.  (since I use a fresh ham, I cook it about 18 min a pound)

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Per Serving (based on 35-serving yield): Calories: 275; Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 35 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 0 grams; Cholesterol: 43 milligrams; Sodium: 1837 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_310186_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Garlic

 

One of the saddest  things about fall is that it is the  end of our beautiful Left Bower Garden!  Our CSA did a wonderful job.  Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.

One of my particular favorites was the garlic this year!

Cilantro Sauce

I love this sauce and use it on Manchester-Farms Beef or Organic Chicken!

I also sometimes substitute parsley for the cilantro

Ingredients:

  • 2 Med. Garlic cloves
  • ½ Teaspoon salt

Mash these 2 together ingredients in a mortar and Pestle to form a paste.

  • 1 Cup of cilantro coarsely chopped
  • ¼ Cup Extra Virgin Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1/8 Teaspoon Cayenne

Place all ingredients into Blender. Blend until smooth

Serve with your choice of meat or chicken.

Pesto of Sundried Tomatoes and Arugula

From Pasta Fresco one of my all-time favorite cookbooks by Viana La Place & Evan Kleiman- I found out about this cookbook from my sister, Jeanie who worked for Evan Kleiman years ago in L.A.

Servings: 4

Preparation: 20 minutes

Ingredients:

  • ¾ cup plump, moist sun dried tomatoes
  • 2 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • ¼ cup extra virgin olive oil
  • salt to taste
  • 1 pound penne pasta
  • 2 bunches cleaned arugula, coarsely chopped
  • Parmesan cheese, freshly grated

In a food processor with steel blade, process sundried tomatoes, garlic, red pepper flakes and olive oil. Process until it has a pesto texture. Scrape out the mixture to a small bowl.

Cook pasta in abundant boiling salted water, cook until al dente, drain.

Place pasta, pesto and arugula in a bowl and toss. Salt to taste.

Serve with Parmesan cheese.

Enjoy!

Pot Roast with Soy, Ginger, Sake & Shiitake Mushrooms

What fun it would be to cook this meal on a fireplace like this in the Summer Kitchen!

Soy, Ginger & Sake Beef Pot Roast with Shiitake Mushrooms

From “Kathy Casey’s Northwest Table

(A great twist on the typical Pot Roast)

Servings 6-8

  • Ingredients:
  • 2 tbsp vegetable oil
  • 4 lbs.  Manchester-Farms Organic Grass-Fed Beef Chuck or Shoulder Roast a
  • 1 cup sake
  • 1 lg. white onion, cut into ½ inch thick slices
  • 4 cloves of garlic
  • 2 inch piece unpeeled fresh ginger, washed and cut into ¼ inch thick slices
  • 2 tbsp. sugar
  • ¼ cup soy sauce
  • 18 small shiitake mushrooms, stemmed
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 3 green onions, thinly sliced, for garnishing

Directions:

Preheat the oven to 325 degrees. In a heavy Dutch oven or other large heavy pan that can go in the oven. Heat the vegetable oil over medium high heat. Sear the Roast until it is nicely browned on all sides, about 2 -4 minutes. Remove Roast from pan and set aside.

Pour the sake into the pan and scrap up all the browned bits. Add the onions, garlic and ginger. Dissolve sugar in the soy sauce in small bowl and pour over meat. Add the mushrooms and cover. Bring pan to a boil.

Remove the pan from stove top and place in oven covered. Cook for 3 hours, until meat is tender. Turn the roast over after ½ cooking time.

Remove meat to a platter and separate mushrooms and onions from liquid by straining it. Set the vegetables aside and keep them warm. Return the sauce to pan and bring to a boil. Boil for a few minutes to reduce.

In a small bowl, whisk the cornstarch and water together, then whisk into the sauce. Return to a boil until thickened, whisking constantly. Taste and add salt and pepper if needed.

Place meat on plate and pour sauce over, sprinkle with green onions and serve.