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Week 13: Raiding the Freezer

Week 13: Raiding the Freezer

March 31, 2021

 

This week, I am raiding the freezer for some delicious fall flavors that I set aside for the very end of the winter lull in fresh produce. I had frozen a batch of pumpkin bisque that I had since forgotten about. Thawed and reheated on the stove, it made a delightful accompaniment to some fresh sourdough grilled cheese sandwiches. I also had a batch of smoked turkey broth left over from Thanksgiving that went into my risotto dish. It was delicious, and brought me back to that wonderful fall celebration when we ran out of all of our propane the morning of the big dinner.


Smoked Chicken with Garlic Dinner Rolls


Wild Mushroom Risotto


Kielbasa and Onions


Grilled Cheese and Pumpkin Bisque


Swedish Meatballs over Curried Rice


Salmon Almondine

  • 1 whole chicken
  • 1 lb kielbasa sausages
  • 8 oz salmon
  • 1 lb ground beef
  • Sea salt
  • ¼ cup almonds
  • Olive oil
  • ½ cup capers
  • 6 eggs
  • ½ cup breadcrumbs
  • ¼ cup buckwheat flour
  • 2 quarts chicken bone broth
  • Soy sauce
  • Dijon mustard
  • 4 slices of sourdough bread
  • 8 slices of gouda cheese
  • ½ lb bacon
  • 2 heads garlic
  • 2 heads bok choy
  • Fresh parsley
  • ½ lbs string beans
  • 3 onions
  • 1 lemon
  • 1 orange
  • 1 pint wild mushrooms
  • 1 small pumpkin or squash (1 can is a fine substitute)
  • 2 sprigs thyme
  • 2 bay leaves
  • ¼ tsp ground nutmeg
  • Sourdough bread
  • 1 Pilsner beer
  • Dry Marsala or other wine
  • ½ cup buttermilk or heavy cream
  • 1 lb butter
  • 1 pint heavy cream
  • Gouda
  • Parmesan cheese
  • ½ gal milk
  • 600g All purpose flour
  Shopping List from Dr. Cowan’s Garden
  • Leek Powder
  • Turmeric Powder
  • Carolina Gold Rice
  • Three Beet Powder
  • Threefold Blend Spicy Powder
  • Threefold Blend Savory Powder
 

 

 
 


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