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
	Turkey Roll-Ups by Stephen Crout This is a take on the classic beef roulades.	1 vote 1404 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
	The best "not" tuna salad you will never make by Stephen Crout Here he goes again I hear you all saying! Once again Peter and I took advantage of some miscellanea from the fridge and the pantry and last night’s leftover to make something unique and delicious.On my 65th birthday last year I was given a gift card to a very high end market here in Denver. The amount: $650. Yep. We’ve been making…	1 vote 1069 views
	Beef stew 50's style by Stephen Crout A few months ago I thawed out what is called a 7-bone chuck roast. My experience had been that slowed-cooked beef has a tendency toward “sameness” no matter what I did. Adding a fresh dose of spices near the end of the cooking time did help, but I just wasn’t satisfied.Well, I had 3 miscellaneous beef cuts in the freezer, all only…	1 vote 2312 views
	"Weighty" chicken, matey! by Stephen Crout “A spatchcock is a poussin or game bird that is prepared for roasting or grilling or a bird that has been cooked after being prepared in this way. The method of preparing the bird involves removing the backbone and sternum of the bird and flattening it out before cooking.”This according to Wikipedia. A Google search will get you…	1 vote 317 views
	The best gravlax sliders you will never make by Stephen Crout This is beginning to be an obsession by the obsessive chef: "you will never make." It's only because I'd rather you did not assume you have to replicate my output, rather use it as a template for your own creativity.I have made gravlax (salt-cured salmon) many times. It always turns out a bit different from the last time - don't know…	1 vote 280 views
	The best shrimp risotto you will never make by Stephen Crout This is the third in a series of “best things you’ll never make,” so named because the ingredients in our recipes were unique to our fridge, freezer or pantry. Of course you can make a very good shrimp risotto without fennel, ramen flavoring, grappa and cheese. We are ardent fans of Giada DiLaurentiis and she advocates the addition of…	1 vote 1 comment 1216 views

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