TBT: potted ham

It's the second week for my new "Throw-Back Thursday: recipe" category now that I have this fun new (really old) cookbook that I've decided to experiment with. Today it's Potted Ham. I have no idea what potted ham is, or is supposed to be - remember I said that lots of these recipes don't have amounts or descriptions? Well this is one of them. I have no idea if this is supposed to be like a ham spread? Deviled ham? The recipe says to put into pots and cover with paraffin and paper.  Well I don't have paraffin or paper and didn't want to get paraffin or even know what kind of paper (waxed? freezer? parchment?) I did a little research online and potted meat was a way to preserve meat before refrigeration. Some recipes say to seal the jar with clarified butter, so I assume that's why this recipe says to cover with paraffin. I wanted to eat it right away and not store for who-knows how long so I didn't do the covering with butter or wax - we ate it on crackers and it was really good while fresh. After it sat overnight it got really dried out and crumbly. So much for my not covering it with paraffin hahaha. I think this would taste much better with the addition of mayo to make it creamier - as it is I put enough mustard in it to make it creamy and spreadable, but it was really really mustardy.

I followed the preparation of this potted ham technique of smashing the ham in a mortar because I got a gorgeous one from my mom for Christmas (this is the first thing I used my mortar for - thanks mom!); if I didn't have a mortar, or if I wanted to use modern equipment,  I'd just make this in a food processor. And I'd add mayo. Just sayin'.

The exact recipe reads as follows:

1 cup minced cooked ham

Cayenne

Dash powdered mace

Mustard

Pound ham in mortar, and season with cayenne, mace and mustard. Place in baking dish and bake in moderate oven (350') 1/2 hour. Pack into pots or little stone jars and cover with paraffin and paper. Use for sandwiches. 

Note: instead of buying a jar of Mace that I might not use again, I googled for substitutions - Mace is the membrane that surrounds nutmeg, so using ground nutmeg is a similar flavor.

If you are interested in making Deviled Ham I found a recipe that looks good and easy:
4 cups diced ham
3/4 cup mayo
1 T. Dijon mustard
1/4 t. hot sauce
1 T. Worscestershire
1/2 t. white vinegar

Pulse the ham in a food processor until finely chopped. Stir in remaining ingredients. Chill for at least 2 hours.

See, I was right about the mayo and food processor, and I found this recipe after writing about my potted ham experience!

Spinach Salad with Warm Bacon Dressing

Janis made this spinach salad, it's a pretty straightforward recipe she found on Food Network but with a twist - I've never seen this technique and had to share. Put your stainless steel salad bowl right on the gas stove flame, add the reserved bacon fat and heat until it ripples, then add the vinegar, sugar and mustard. Whisk continuously until creamy and emulsified. Turn off the heat; immediately add the spinach, onions and mushrooms, toss until well coated and the spinach is just a tiny bit wilted - you want to keep the spinach moving in the bowl as you toss so some of the spinach doesn't get overly wilted. Plate the spinach mixture, top with eggs and bacon. Click here for the original source, I'm posting the recipe below but it doesn't include how to do the bowl on the heat - that came from Alton Brown's video showing how to make this salad (not sure why the recipe and video are different...this way you'll have both if you don't want to directly heat the stainless steel bowl).

• 8 oz. young spinach
• 2 large eggs, hardboiled and peeled, sliced into 8 pieces each
• 8 pieces thick-sliced bacon, chopped
• 3 T. red wine vinegar
• 1 t. sugar
• 1/2 t. Dijon mustard
• kosher salt and ground black pepper
• 4 large white mushrooms, sliced
• 3 oz. red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. 

Fry the bacon and remove to a paper towel to drain, reserving 3 T. of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine, vinegar, sugar and Dijon. Season with a small pinch each of salt and pepper.

Add the mushroom and sliced onion to the spinach and toss. Add the dressing and bacon, toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately. 

1.15.19: worlds ugliest cookies
1.15.18: birdcage cover
1.15.17: fish tacos
1.15.16: dipped shortbread cookies

1. 
   

Tip-sy Tuesday: clean your mattress

Changed the sheets and while I was at it I decided to give the mattress a quick clean by vacuuming the top and sides, then sprayed with Lysol. If there were stains I'da spot cleaned with a little mild Dawn dish soap and damp cloth but it looks fine so I skipped that step. I feel like the Lysol helps to disinfect - and with all the colds going around it can't hurt to kill some germs! If you don't like the smell of Lysol (I love the smell - is that gross?) you could spray a homemade blend of equal parts vinegar and water with a few drops of essential oils mixed in - try eucalyptus, lavender, or peppermint. 

1.14.19: bath salt cakes

1.14.18: west coast chili

1.14.17: Janis's chicken soup

1.14.16: fringe and chain necklace

Crocheted Messy Bun Hat

Tesha and I were talking and I can't remember why but she told me she has to wear her hair down when she walks outside because a hat doesn't fit over her ponytail. I said she needed a 'messy bun' or ponytail hat. She'd never heard of it so for Christmas I made her one - patterns are very easy to find online, I picked this simple (and free) one and whipped it out quite quickly. I made orange so she's more visible when walking down her road (she lives in Michigan and between the trees and snow, and early disk, sometimes it's hard to see good!).

Here's the pattern I followed, I added a few more rows to make it longer - note I didn't use the yarn called for in the pattern and that apparently changed the scale, the circumference was fine it just wasn't long enough. I used Joann yarn 100% acrylic (but very soft) medium #4 weight and K hook.

DECEMBER 9, 2016 BY CRAFT COALITION TEAM

Simplicity Messy Bun Hat 2-in-1

Yarn – Lion Brand Vanna’s Choice, worsted weight, 3.5 oz/170 yds – Silver Blue

Materials – K/10 1/2 – 6.50mm

Difficulty –  Easy

Size – 20” circumference, fits 24″

Measurements in Pattern – 4.5” inch diameter

Gauge – 4” = 9 rows, 11 stitches

Stitch Guide in American Terms:
HDC – Half double crochet

Special Stitches:

HDC in the 3rd loop – Yarn over, insert your hook in the loop behind the back loop, yarn over, pull up a loop, 3 loops on hook, yarn over, pull through all 3.

Notes – Worked from the top down in rounds. Chain does not count as a stitch. Do not turn your work.

Instructions:(To Make a Full Beanie- Start with a chain 3, HDC 6 in the 3rd chain from the hook, slip stitch to form a loop. Round 2: chain 1, make 2 HDCs in each stitch around for a total of 12 stitches. Round 3: make 2 HDCs in each stitch around for a total of 24 stitches. Now, skip to the instructions below starting at Round 1.)
Chain 24, slip stitch to form a loop, chain 1Round 1: HDC in each chain around, slip stitch, chain 1, do not turn – 24 HDCs total.Round 2: 2 HDC in each stitch around, slip stitch, chain 1, do not turn – 48 HDCs.Round 3: HDC in each around, slip stitch, chain 1, do not turn – 48 HDCs.Round 4: * HDC 7, 2 HDC in the next, repeat from * around 6 times, slip stitch, chain 1, do not turn – 54 HDCs.Round 5 – 15: HDC in each around, slip stitch, chain 1, do not turn – 54 HDCsRound 16-18: Using the 3rd loop only (VIDEO below – behind the stitch) HDC in each around, slip stitch to the top of the chain to join, chain 1, do not turnRound 19: Still using the 3rd loop only HDC in each around, slip stitch, fasten off.Finishing: Sew in the ends.

click here for original source

Around the Campfire 🔥 (week 2)

Dear Campers ~

Here's a quick recap in case you missed anything at MMDC last week:

Posts ~
1/5: 🔥 week 1
1/6: crochet cowl
1/7: tip-sy Tuesday: wrapping paper filler
1/8: steak Gorgonzola alfredo
1/9: TBT: pear salad
1/10: Al's sweet and sour cabbage
1/11: spiked sparkling cider

What's cooking ~

• JAR pot roast, mashed potatoes, roasted carrots
• grilled tuna, creamy tomato, cucumber, and feta salad, roasted garbanzo beans
• stuffed cabbage, pierogi, roasted green beans
• grilled pork tenderloin, chopped mediterranean salad
• chicken marsala, buttered cavtappi, roasted asparagus

Miscellaneous:

• did you read Thursday's post about my getting an old cookbook and it inspired me to make some of these old (and sometimes weird) recipes? New segment titled "throw back Thursday (TBT): recipes", should be fun!
• read Vince Flynn's new novel (actual it's by Kyle Mills, he's taken over for Vince) "Lethal Agent" - didn't love it, and I want to because I'm a big Vince Flynn/Mitch Rapp fan. This was a bit slow (how can a book about terrorists creating a deadly virus be slow? that is the question and the problem) and not enough of the good old cast of characters. ⭐️⭐️ and a half.

That's it for me - I just got back from a long 8 mile hike and I need to go lay on the floor and stretch my back! It was amazing but I'm going to be sore for a bit...

Hope you had a great week - stop by often to see what's happening at camp! Bye!

Sincerely ~

Jill

camp counselor and tired hiker 

Spiked Martinelli's Sparkling Cider

Yep, I spiked the leftover Martinelli's Sparkling Cider and came up with a much better drink. You're welcome.

Mix together Irish whiskey and the sparkling cider, serve over ice. I did equal amounts of each but adjust according to your taste and how fast you wanna get tipsy.

Ok, ok, I think it's a much better drink because I like cocktails ;) If you don't, I'm surprised you're still reading.


1.11.19: how to clean your yeti
1.11.18: contact paper chair cover
1.11.17: fudgy chocolate frosting
1.11.16: wrapped wire ring

Al's Sweet & Sour Cabbage

Al and Cathy had us over for dinner and Al was in a cabbage mood (well I'm not sure he called it a 'mood' hahah, maybe more like he just felt like making cabbage dishes!); fortunately we love cabbage and all 3 dishes he made were great. He was nice enough to share the recipes - I haven't made them yet but I definitely will, Dave especially liked the nappa salad - but first up is this delicious recipe for sweet and sour cabbage that is making my mouth water just thinking about it:

3-4 slices bacon, diced
1 medium onion, diced
2 Red Delicious apples - peeled, cored, diced
1 medium head of red cabbage, sliced into 1/4-1/2" strips
3/4 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup chicken stock

1. Sauté bacon, until browned – remove some of the grease leaving some in the pan

2. Sauté onion and apple until tender

3. Add cabbage to pan cover and cook on low for about 20 min.

4. Add brown sugar, vinegar, chicken stock and mix, cover and simmer until cabbage is tender.

1.10.19: happy moments (I completely forgot about this!)
1.10.18: savory monkey bread
1.10.17: kitchen tip: dating spices
1.10.16: bean and vegetable soup

Throw-Back Thursday (TBT): pear salad

My friend gave me a very old cookbook because she knew how much I'd enjoy reading it (she's right, I absolutely love it!) and as I was looking thru it and seeing so many recipes that I've never even heard of (and some are super weird!) I thought that it would be fun to give them a try, and that led to my latest category of blog posts that I'm naming 'Throw-Back Thursday" (TBT for short). Hope you enjoy! 

 Along with good tips and information, the first few chapters are a hoot to read - everything from black and white photos with captions like "strike up a warm acquaintance with your oven and its special temperament" and "time and your oven await the occasion and the man", to tidbits like "women and little children will eat about 2 average potatoes and 1/4 pound other vegetables daily. Adolescents and men at hard work can eat two to three times that amount". I'm getting such a kick out of reading how to buy food, setting the table, table etiquette, etc. I won't bore you with lots of this stuff but I will share the bits I think are funny, useful, or just strange to us now!

The other different thing about this old cookbook is that many of the recipes don't have exact amounts - and because I don't know what these dishes are I don't know what I'm aiming for! Texture, seasoning, appearance - it's mostly unknown. So I'm going to do my best to follow the recipe as written, even using the techniques outlined in the book instead of using what are now standard common appliances that they obviously didn't have back then, or current methods of cooking and baking. I do wing-it a lot when I cook, but usually I have some idea of what the end result is supposed to be! We'll see what happens, fingers crossed.

First thing I made, because I thought it was funny and also I had the ingredients on hand, is this pear salad. There isn't an actual recipe, only a black and white photo with the caption "not plucked from an Italian vineyard but fashioned with pear, frosted with cream cheese and studded with half grapes for individual salads at formal occasions". I do think it's cute, and it tastes really good - but LOL formal occasions? Can you imagine serving this at a formal dinner?


1.9.19: tuna noodle casserole  (I need to see if that's in the old cookbook!)
1.9.18: how to make a wedge-shaped paper box
1.9.17: I organized my garage craft room
1.9.16: bloody mary (and a 2019 update)

Steak Gorgonzola Alfredo

Here's another dish I made and forgot about (I even wrote in a 🔥recap that I'd be posting the recipe soon! Good grief); Macey requested one of her favorite Olive Garden pasta dishes for her birthday (last October!) and it is fantastic. I googled around for recipe ideas, there are lots of different ones and I just kind of mashed a bunch together to get this - I haven't had Olive Gardens steak gorgonzola alfredo pasta so didn't know exactly what it's supposed to taste like, so this might be way different but it's so good I don't care (and everyone else loved it too!).

These photos are totally not doing the dish justice 🤦‍♀️ It's really pretty in person - promise!

Most of the recipes called for chunks of marinaded top sirloin cooked in a pan on the stove but I decided to do flank steak on the grill, then slice it 'cross grain on an angle super thin. Mixed it together with cooked pasta, homemade alfredo sauce (you can buy store-bought in a jar but it's really easy to make yourself), serve it on a bed of spinach and top with crumbled gorgonzola cheese. It's supposed to have balsamic glaze drizzled overtop but I forgot to do that and I for one didn't miss it.

•  3 pounds flank steak
• salt and pepper
• 1 pound fettuccini, cooked according to package directions (keep warm)
• 1 stick unsalted butter
• 2 cups heavy cream
• 3 cups grated parmesan
• 1 garlic clove, minced
• 1/4 t. nutmeg
• 6 oz. gorgonzola cheese, crumbled
• baby spinach

1. Season the flank steak with salt and pepper, grill to your liking.
2. Make the alfredo sauce: melt butter in a saucepan over medium-low heat; add garlic and let simmer for a couple minutes watching very closely that it doesn't brown, add cream and simmer for 5 minutes, then add nutmeg, parmesan and 3 oz. gorgonzola cheese and whisk quickly, heating through until it's melted and smooth. I like to add coarse pepper and salt, adjust the seasonings to your liking. Add the pasta and toss until well combined. Note: if you prefer you can just use store-bought alfredo sauce and skip this step - just heat the sauce before mixing with the pasta).
3. Slice the cooked steak across the grain on an angle into very thin slices, almost shaved; add to the fettuccini alfredo.
4. Lay the spinach on a platter, top with fettuccini alfredo and steak, sprinkle the remaining gorgonzola on top. Drizzle with balsamic glaze if you remember.  

1.8.19: mini trees

1.8.18: crocheted clutch

1.8.17: chicken enchilada suizas
1.8.16: dog on a diet

Tip-sy Tuesday: wrapping paper filler

I have lots and lots of wrapping paper. Like, lots and lots. Problem is I don't like a bunch of it, either it's been around too long and I'm over it, or it's not good paper (too thin, or it just doesn't wrap nice...), but I'm just frugal enough to not get rid of it for what feels like 'no good reason'. So I have a large collection of paper just sitting there collecting dust - until now...

Cut the paper into long thin strips and run it thru the shredder. Now the unwanted paper is pretty, colorful shreds perfect for using as gift filler - fill a box or gift bag with the shreds before adding the gift, or use it to pad a box that you are shipping. Cute, resourceful, purposeful, and it beats using styrofoam popcorn that goes everywhere and is such a pain!

1.7.19: the short-lived segment of Man-day Monday
1.7.18: breakfast egg muffins
1.7.17: grocery store bouquet
1.7.17: fruitcake squares (don't be afraid, they're good!)