We still have not finished off most of the geese. We still have twelve, maybe thirteen to do. Last month DH butchered three and since we don't really eat organ meat, we skinned the birds and saved the filleted breast meat and the entire legs with the bone in. The organ meat went to waste. Did not feel too good about that. We have asked several people that we know if they were interested, but with no takers. I had a few more people I'd thought to ask--one a caterer and the other a restauranteer... but now I am thinking that since I have decided to try my hand at making goose stock with the carcasses, then surely I can come up with something for the organ meat. Here are some recipes that sound like they have potential... and more recipes--this time using goose fat.
And a recipe for goose stock that is the base for a Borscht.
Sunday, October 11, 2009
Thursday, October 8, 2009
Eggs, Eggs and more Eggs
I spent all day today cooking with eggs. The girls are doing very well---producing an abundance of eggs, eggs, eggs! I am sure that we had at least 11 or 12 dozen eggs in the fridge, as I have not been working too very hard at keeping up with them. I have already made mucho noodles. We have eggs for breakfast, use them in baking, feed them to the cats (raw or scrambled)... if I drop one while collecting them, the hens automatically get those.
While perusing my cookbooks this morning, looking for recipes, I decided to make Rosy Pickled Eggs, Golden Chiffon Cake and Deviled Eggs. I have made and enjoyed the Rosy Pickled Eggs before-- they are pickled in a solution that includes beet juice and are quite pretty to look at when finished...tasty, too! These will sit in the fridge for a few days before they are ready to eat.
I boiled over three dozen eggs for the Deviled Eggs, which I will take to Mom and Dad's tomorrow. That left me extra to make egg salad for lunch.
Amazingly, I was not hungry for dinner! DH had the pork chops all to himself and then we had the Golden Chiffon Cake for dessert with homemade raspberry preserves warmed and drizzled on top.
As the day is winding down, and I am cleaning up after dessert, I open the fridge and see nothing but Eggs, Eggs, and more EGGS!
While perusing my cookbooks this morning, looking for recipes, I decided to make Rosy Pickled Eggs, Golden Chiffon Cake and Deviled Eggs. I have made and enjoyed the Rosy Pickled Eggs before-- they are pickled in a solution that includes beet juice and are quite pretty to look at when finished...tasty, too! These will sit in the fridge for a few days before they are ready to eat.
I boiled over three dozen eggs for the Deviled Eggs, which I will take to Mom and Dad's tomorrow. That left me extra to make egg salad for lunch.
Amazingly, I was not hungry for dinner! DH had the pork chops all to himself and then we had the Golden Chiffon Cake for dessert with homemade raspberry preserves warmed and drizzled on top.
As the day is winding down, and I am cleaning up after dessert, I open the fridge and see nothing but Eggs, Eggs, and more EGGS!
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