Thursday, January 26, 2012

Pig Explosion!

When winter cold hits, our pigs like to snuggle down in the hay of their shelter. They fairly disappear but are quick to rouse when we visit! 

Thursday, January 19, 2012

Ranch Recipes: Pork Chops with Rosemary Vinegar Sauce

Pork Chops with Rosemary Vinegar Sauce

Serve with parslied baby red potatoes and roasted carrots.

4 bone-in pork chops
2 teaspoons fresh rosemary, minced
2 tablespoons all-purpose flour (can be omitted)

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 cup chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons red wine vinegar

Sprinkle pork on both sides with 1 teaspoon rosemary, salt and pepper. Coat lightly with flour; shake off excess. (This step can be easily omitted for those wanting to avoid gluten and/or carbs). Heat oil in a heavy large skillet over medium heat. Add garlic; saute until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Turn heat down to low. Add pork to skillet and saute until brown and cooked through, about 8 minutes per side, Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining rosemary to skillet. Increase heat and scrape up any browned bits on pan. Gently boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.

Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

link to all Ranch Recipes

Ranch Recipes: Pork Roast Braised with Milk and Herbs

Pork Roast Braised with Milk and Herbs

Serving suggestions:  Just fabulous with russet mashed potatos and baby peas.  The milk and herb combination creates an amazing, savory flavor.  

1/4 cup extra virgin olive oil 
1 (approx. 5 lb) pork shoulder or loin roast, bone-in
3 juniper berries, crushed (found in spice aisle) 
2 large sprigs of fresh rosemary, minced
2 large sprigs of fresh sage, minced
4 dried bay leaves
3 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 cup dry white wine
3 cups whole milk

Preheat oven to 350 degrees with rack in the middle.

Heat oil in a wide 5- to 6-quart ovenproof heavy pot over medium heat until it shimmers.  Then lightly brown roast on all sides with the juniper berries, rosemary and sage sprinkled over each side, about 10 minutes total.  Add garlic, salt and pepper and cook about 1 minute.  Pour wine over roast and briskly simmer until reduced by about half.  Pour milk over roast and bring to a bare simmer.  Cover pot and braise in oven, turning roast occasionally, until tender, 2 - 2 1/2 hours.  (Milk with form curds.)  During the last ten minutes of cooking time, uncover roast and raise heat to 425 degrees to create a savory crust.

Remove from oven and whisk juices to combine curds.  Transfer pot directly to your table for a beautiful centerpiece, and to keep it warm.  Slice roast and serve with generous spoonfuls of juices.  If juices need thickened, remove roast to a cutting board and loosely cover with foil.  Place pot onto stove top and boil until further reduced.  Return roast to pot with juices and serve. 

Note: if you have difficulty finding the juniper berries or other spices just let us know and we can hook you up with your order! 

link to all Ranch Recipes

Thursday, January 5, 2012

Hay bale circles

While our cattle haven't yet created crop circles during the middle of the night, they seem to be practicing by selectively eating hay out of the giant bales in the winter paddock in the form of a swirl. Here's a shot of their work in progress:

Hay bale circle