Thursday, October 10, 2013

Old Forge-Style Porketta

Growing up in Old Forge had its perks-the amazing and famous Old Forge Pizza was one, but the other tradition is Old Forge style porketta, one of my favorites. When I was growing up, every Old Forge celebration-graduation parties, weddings and other important gatherings included it on the menu. Both Augustine and Liberty bakeries sold them, cooked to tender perfection in their bread ovens. When I want something special, I make this!

Mix dry rub:

4 tbs. fennel seed
2 tbs. dill seed
2 tbs. celery flakes
3 tsp. salt
4 tsp. dry basil
2 tsp. garlic powder
4 tsp. dry parsley
4 tsp. dry oregano
2 tsp. onion powder
1 tsp. black pepper

Store in airtight jar.

Cooking Directions:

Coat a 3-5 lb. pork roast and bake at 350 degrees for 2-5 hours until the roast reaches 165 degrees internal temperature
Cool. Slice thin for sandwiches and serve on crusty rolls. You can serve plain or with a slather of pesto or mayo and mild banana peppers or roasted peppers. If you are serving hot as part of a meal, strain the drippings and mix with a roux to make a gravy.

Thursday, February 21, 2013

Eppie’s Cornbread

This cornbread recipe is courtesy of Eppie's in Charlottesville VA. It is meant to be baked in a pan, but I like using muffin cups and freezing the remaining muffins for later use. Feel free to halve the recipe, it turns out a tasty, moist corn muffin.

2 boxes Jiffy corn muffin mix

1 stick melted butter

1 cup sour cream

2 eggs

1 can sweet creamed corn

Mix everything together and pour into a greased 9x13 inch pan.

Bake at 350 for 1 hour.

Bake muffins for 15 minutes and begin testing.

Sunday, February 3, 2013


It is with great appreciation that I share my sister-in-law Merrilee's Tiramisu recipe. It is fabulous.

6 egg yolks
2/3 c sugar
2/3 c. milk
1 ¼ c heavy cream
½ tsp vanilla
16 oz mascarpone cheese
½-1 c strong brewed coffee at room temp
3 tbs kahlua
3 3 oz packages ladyfinger cookies
1 tbs cocoa powder

Make the recipe 1-2 days prior to serving to develop the flavors.
In a medium saucepan, whisk together egg yolks and sugar until well-blended. Continue beating and whisk in milk, cooking over medium heat, constantly stirring, until the mixture boils. Boil gently for 1 minute, remove from heat, and allow it to cool slightly.
Cover tightly and chill in refrigerator for 1 hour.

In a medium bowl, beat heavy cream and vanilla until stiff peaks form. Mix the mascarpone cheese into the yolk mixture until smooth.

In a small bowl, combine coffee and Kahlua. Break the ladyfingers in half and drizzle with the coffee mixture.

Arrange some of the soaked ladyfingers on the bottom and sides of a spring form pan or other pan. Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream mixture over that. If you have enough ladyfingers, lay some on top of the whipped cream layer and repeat with a layer of the mascarpone cheese and then whipped cream. Sprinkle with the cocoa powder. Cover and refrigerate for 1-2 days prior to serving.

Sichuan Beef

Great recipe from this week's food section in the newspaper.

1 lb flank steak, thinly sliced across the grain
3 tbs chili garlic paste
1 tbs grated fresh ginger
1 tsp Sichuan peppercorns, crushed
¼ c vegetable oil
1 tbs soy sauce
2 tbs mirin
4 stalks celery, thinly sliced on the diagonal
4 carrots, thinly sliced on the diagonal
1 bunch scallions, cut into ½ inch pieces
Rice to serve

Place the flank steak slices in a Ziploc bag with the chili paste, ginger, and Sichuan pepper. Seal the bag, then massage the seasonings into the meat. Refrigerate for at least 2 hrs and up to overnight.

When ready to cook, heat the oil til it shimmers in a wok or large skillet. Add the beef and sauté for 8 min until the beef is browned and starting to dry. Add the soy sauce, mirin, celery, carrots and scallions. Cook for 4 more min and serve over rice.

Friday, January 11, 2013

Cranberry Scones

2 ½ c flour

2 ½ tsp baking powder

½ tsp baking soda

¾ c cold butter, cut into small pieces

1 c chopped cranberries

2/3 c sugar

¾ c buttermilk

Heat oven to 400 degrees. Have a greased cookie sheet ready if you are baking. Spray with cooking spray.

Mix flour, baking powder and baking soda in a large bowl. Cut in butter with a pastry blender until coarsely crumbled. Stir in the cranberries, sugar, and then buttermilk just until blended.
Cut dough into 3 or 4 pieces (if you want little scones, divide into 4 pieces).

On a lightly floured piece of wax paper, with floured hands, press or roll the dough into a 6-8 inch circle about ½ inch thick. Cut into 8 wedges. At this point decide if you will bake them or freeze them for later use.

Freezing: cover with wax paper and place on a cookie sheet in the freezer until frozen. Break the wedges apart and repackage in a Ziploc bag for later use. Print directions on the bag for baking.

Baking: Spray a baking sheet with PAM. Lightly spray the tops of the scones with PAM and sprinkle with sanding sugar. Bake at 400 degrees for 12-15 min.

Variations: Instead of fresh cranberries, try chopped dried cranberries or frozen blueberries. Try pecans or walnuts instead of the fruit.

Ginger-Orange Scones: Mix 2 ½ c flour, ½ c light brown sugar, 2 ½ tsp baking powder, 1 ½ tsp ground ginger. Eliminate the berries.