Month: May 2020

Thin Sliced Venison with Venison Thyme Gravy

Homemade gravy is an easy task that is often overlooked. It rarely can be as thick as a packet gravy, but the fact that your meat has it’s own flavor means you can make your own gravy with every meat based dish. This venison gravy was quite delicious. The venison flavor was at the front, and the beef flavor just helped support and smooth out the venison flavor. We greatly trimmed our venison so it had very little gamy flavor. This created a clean venison that released it’s juices and flavored the oil to create a very delicious gravy. Finally, I chose thyme as my seasoning because it’s a complimenting flavor that didn’t mask any other present flavor.

  1. Cut venison steak into 1/4 to 1/8 inch slices. Once sliced, tear pieces into pieces about 1 inch by 1 inch. Heat large skillet or sauce pan over medium high heat. Add about 3 Tbsp oil, and heat til shimmering.
  2. Add meat to pan and spread meat into an even layer. Cook meat for 2-3 minutes before flipping, then cook for another 2-3 minutes on the second side.
  3. Prepare 1 cup of beef bouillon. Add 2 Tbsp flour and whisk until all clumps disappear. Once mixed, add to meat and oil. Cook until thickened and bubbling. Add 1/2 Tbsp thyme, stir, and cook for an additional minute before serving. If you want a smooth gravy use a fresh thyme sprig and remove before serving.
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Cinnamon Raisin French Toast

If you’ve followed me for any length of time you will know that I love to make french toast. I make it regularly when I make my homemade white bread; so making cinnamon raisin bread meant french toast was inevitable. To my surprise, the bread was so much more flavorful and complex than normal french toast. I also really enjoyed the flavor the cut raisins gained after being cooked. They added a beautiful sweetness to the dish, while also adding new texture and some fruit! This recipe makes 6-8 slices of french toast.

  1. In a large frying pan, heat 1/2 Tbsp butter over medium heat.
  2. In a large mouthed bowl, mix together 1 egg, 1/4 cup milk, 1 tsp cinnamon, 1 tsp sugar, and 1 tsp vanilla extract. Whisk until egg is homogeneous. Slice 6 slices of cinnamon raisin bread.
  3. Coat the bread 15-20 seconds per side in egg mixture. Transfer straight to heated frying pan. Cook on each side for 3-5 minutes. You can flip as needed, they are done when they are golden. Top with butter and syrup when serving.
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Cinnamon Raisin Bread with Starter

Cinnamon Raisin bread is a great flavoring to make bread. This is different then how I make my normal white bread, but I was willing to give it a shot. I saw a few recipes in my search that took the bread, rolled it out, added the filling, then rolled it up. Though I considered that, I just didn’t like the cinnamon roll bread idea. I decided to do what a few recipes said, and that was just to work in the ingredients until they were dispersed. I found it to work very well, just continue to fold in half the same direction, and it only take a minute or two till your bread is marbled. Because I used yeast starter instead of actual yeast, there was a long initial rise time. If you don’t have yeast starter, you can use one packet of yeast (2 1/4 tsp), with 1 cup warm water and 1 cup flour.

  1. Together in a mixing bowl, add 3 cups flour, 1/2 cup sugar, 1 cup starter, 1/2 cup warm water, and a pinch of salt. Mix until a dough ball forms.
  2. Oil a bowl. Place dough into bowl and turn to coat. Then let sit til doubled, 2-3 hours.
  3. Oil a bread pan. Kneed 2 tsp cinnamon and 1/2 cup raisins into the bread. Kneed until marbled. Place in pan and let raise another hour.
  4. Heat oven to 350 F. Bake bread for 30-40 minutes. Place on drying rack, and let cool 15-30 minutes.
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Pasta with Tilapia

One pan meals are great, and this meal is a great option if you have lots of pasta and lots of hungry people. This dish is flavorful and requires very inexpensive ingredients. This recipe gave us 6 servings of this pasta, and we only used one tilapia fillet! Everything else was just herbs, oils, and salt! I would recommend adding a frozen veggie to the dish after you’ve broken up the fish or, like we did, serve it with a side of veggies or salad. This is a heavy dish with an oil base, so a fresh flavor is needed to balance it out!

  1. Heat medium sauce pan of water to a boil. Add 12 oz of Rotini, boil until al dente, 12-15 minutes. Reserve 1/4 cup pasta water. Strain noodles.
  2. In a large dutch oven, bring 1/3 cup oil, and 1/4 cup pasta water to shimmering. Add 2 Tbsp garlic powder. Cook for 2 minutes. Add to oil, 1 tbsp oragano, 1 tbsp red pepper flakes, 1 tbsp basil, and 2 tbsp parsely. Heat through spices.
  3. Add 1 tilapia fillet. Cook on each side for 2 minutes. Break up tilapia into large pieces.
  4. Add strained pasta to sauce, and stir. Add 3 Tbsp salted butter, and add about 1 1/2 Tbsp salt. Stir till butter is melted. Remove from heat. Top each bowl with parmasean.
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Salt Potatoes

Every year growing up we would go to the county fair, our little town would also celebrate it’s founding, and have a day of education and celebrate the river in our town. When I was older, a new local business started coming to these events, and they had salt potatoes. They were delicious and flavorful. My family also had the regular visit from Schwan’s. We bought “baby bakers” from them regularly, because they were also covered with a very similar flavor. Both used small red potatoes for their recipe, but all I usually have is white or russet potatoes, so I make do. I’ve been making these at home for several years, and work great as a side dish for families or parties, since they are so easy to make. Makes 6 side servings.

  1. Heat oven to 400 F.
  2. Dice up 5 medium potatoes into large chunks, about 3-4 cups. Break apart and place in small baking dish.
  3. Cover potatoes with 1/4 cup oil, 3 Tbsp salt, 1/2 Tbsp garlic powder, and 1/2 Tbsp oregano. Mix with your hands.
  4. Bake for 20-30 minutes. Stir before serving.
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