Recipes by Stephen Crout

	Ham Stuff by Stephen Crout I love those ham steaks you can get at most any supermarket. One drawback is that the salt level is pretty high. I combat that by placing the ham in a large skillet filled with simmering water. Off heat I let it steep for 10-15 minutes. That does the trick. I trim out the little round bone and any extraneous fat or gristle. For…	1 vote 350 views
	Ham Burgers by Stephen Crout I like those ham steaks you get at the supermarket, the big ones with the little round bone. I like to grind them up and make burgers. The ham is quite salty, so I start with a 10-minute simmer in water, then cool down and put through my meat grinder. I suppose one could use a food processor, although the texture won't be as fine or…	1 vote 823 views
	Dim sum dip holders by Stephen Crout I used dim sum wrappers to hold a couple of different concoctions.	1 vote 996 views
	Chickpeas with mushrooms by Stephen Crout The source I originally saw for this idea suggested that an additional protein is unnecessary to make a complete meal. While that may be true, I like my proteins and insisted upon combining this with some seared scallops. Also, note the use of onion powder. A few months ago I got really bored with using garlic powder often. This was…	1 vote 1276 views
	My Cookbook by Stephen Crout The third of my cookbooks, replete with interesting one of a kind ideas for meals is now available. It is E-book only, with no plans for hard copies. To get a copy, send $4 to me via Paypal. [email protected] You'll receive yours within minutes (if I'm online) or a couple of hours.	1 vote 842 views
	Turkey Roll-Ups by Stephen Crout This is a take on the classic beef roulades.	1 vote 1404 views
	My new cookbook by Stephen Crout For information regarding my new cookbook, please write to me here: [email protected] It's fun; it's full of guidance for delicious dishes; it's available now (published only as an e-book in PDF format).	1 vote 793 views
	Choucroute garni by Stephen Crout I could barely wait for my homemade sauerkraut to be ready. I gave it 10 days (the last 3 in the fridge) and then plunged in to this recipe. I kept it very simple. Few ingredients and a relatively short prep. Assuming you will be buying sauerkraut instead of making it, don’t buy it in a can off the shelf. Your supermarket should have…	1 vote 365 views
	Homemade sauerkraut by Stephen Crout I’ve just read a fascinating book called “Wild Fermentation” by Sandor Ellix Katz. It’s all about fermenting and curing pretty much anything you wish. There is extensive discussion of the (supposed) actual health benefits that derive from preserving foods … enhanced nutitional value, e.g.In any case, Katz inspired me to make my own…	1 vote 364 views
	Creamed turnips greens by Stephen Crout Let’s face it, turnip greens are kind of bitter. I’ve cooked them 3 times now and this version is terrific and by far the most successful. Part of the reason I decided to cream them is that they were sorta wilting. Rinsing them in a big bath of cold water while trimming away the stems firmed them up pretty well.If you like collards…	1 vote 512 views

« 1 2 3 4 5 »