I know that I have been terribly negligent in the recipe/cooking department of the blog lately. It seems that since before Thanksgiving every meal has been this whirlwind that I just haven’t had time to document or *GASP* photograph. Somehow in between work, family and farm though we still manage to churn out some incredibly delightful food.

We were in Syracuse most of the day yesterday and when we got home we realized that we had some pork shoulder we needed to address so late into last night we made nearly 20 pounds of various sausages. Chorizo is a favorite here, we love the smoky spiciness and the depth of flavor from the chilies. If I have Chorizo I can make a feast! Chorizo is also a sausage we almost always buy locally rather than make ourselves. I’m not sure why really? Anyway, I was craving Chorizo Risotto (my favorite risotto on the planet) so I pulled out my spices and made some…wow…just wow. It will need a few days to develop its full flavors but the panel is already back on this one, we have a winner! A blend of Chilies, smoky paprika, garlic, cumin and a tiny bit of coriander, plus some other bits and pieces of flavor and I have found my Chorizo bliss.

I have been having some migraines again lately, which has me down. I know it’s stress but hey, what can you do right? All I crave the morning after a migraine is spicy food so thankfully we had processed the sausage! So this morning I whipped up a pan of Chorizo and eggs. And I will come right out and say that for a traditionally peasant breakfast, it is just divine. You’ll need about a quarter pound of chorizo with the casings removed (we don’t use casings on our sausage), 6 eggs and some onions and tortillas if you wish.

Brown your Chorizo in your pan over medium heat

Move your Chorizo aside when cooked through. And yes, these eggs are fresh this morning and were still warm from the chicken when they hit the pan.

Give your eggs a scramble in the pan and cook until set (don’t overcook your eggs, they should be very soft. There is a terrible tendency in America to cook things into oblivion. And overcooked egg is a tasteless egg). Then fold the Chorizo into the egg.

You can add chopped onion now, or other vegetables, rice even beans now and serve it on a tortilla or right in a bowl like we do.

Enjoy!

This is one of those mornings that I love to share with all the folks who write to me daily telling me how lucky I am and how wonderful it must be to have a farm.

We awoke to about 1/4 inch of ice covering every surface of the farm, every door, every latch, every post, every bucket. Walking hundreds of feet back and forth carrying 6 gallon pails of water while you try to stay upright on a solid surface of ice is enough of a trip, doing it without having anything to hold onto because IT IS FROZEN makes it all the more enjoyable. So back and forth we go wit buckets of food and water to feed the animals. Of course they are miserable because they can’t really go out…at lest not without falling all over themselves. Days like today mean Dumplin’ stays in the barn too, can’t take a chance of having him go down on the ice. That is a scenario no horse owner lets comes into their mind without shear panic and dread. So he is tucked in his warm dry stall while Todd makes him a second Mr. Ed door so he can at least peek out.

SO anyway!

I come in soaked in ice and all I can think about is bread. Only one problem…I don’t have a loaf because I spent yesterday tied to my very aged dog who is in his last days. (I told you, that this life is harder than it seems, and this is one of the hardest). I just want someone to care for me, nurture me, tell me that it is ok. Unfortunately the only way I am going to get that right now is if I wallow in a loaf of something right out of the oven with mug of coffee and some tissues. I know, poor me…I’ll be ok, I really will.  After some popovers anyway.

Because I am feeling particularly fragile right now I decided to check out the King Arthur site and see what recipes it would yield. This my friends is now my “go to” Popover recipe. Absolutely perfect!

Popovers – King Arthur Flour

Recipe summary
Hands-on time:
5 mins. to 10 mins.
Baking time:
35 mins. to 40 mins.
Total time:
Yield:
12

4 large eggs, at room temperature
1 1/2 cups milk (skim, low-fat, or full-fat), at room temperature
1/2 teaspoon salt
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons melted butter

Directions
1) Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

2) Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2″ wide x 1 1/2″ deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.

3) Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

4) Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at medium-high speed, till frothy.

5) Stir in the melted butter, combining quickly.

6) Pour the batter into the muffin cups, filing them about 2/3 to 3/4 full.

7) Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown.

9) If you plan on serving the popovers immediately, remove them from the oven, slip them out of the pan, and serve.

10) If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

***notes*** perhaps the single most problematic issue people have with popovers is that they skip the crucial elements. The milk must be at room temp or warmed, but you cannot nuke it to boiling and expect to get great results. You will instead make scrambled eggs with flour. Another part is the eggs, they do need to be at room temperature and NO YOU WILL NOT GET SALMONELLA OR OTHER HORRID FOOD BORNE ILLNESS by leaving it on the counter to warm up. And perhaps the biggest…DO NOT open that oven door. Seriously, the world will explode and you will be responsible for it. Trust me, they are baking in there and you don’t need to peek.