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• Archived Blog Post

  Date / Time: 11/25/2008 2:02 AM UTC

  Uniqey Recipes!
  

  As discussed at the last show Chef George Moser submitts this recipe for an apple and Pottoe casserole...Sort of a Potato Apple Gratin...Here it is//Enjoy!
  "peel and slice potatoes, I use yukon gold then peel core and slice apples I prefer golden delicious, and peel and slice white onions. then in a buttered cassorole put down a layer of potatoes then the apples then the onion S&P and some butter pats keep layering until casserole dish is full.  Cover with 1/2&1/2 take bread crumbs with chopped parsley mixed in.  Cover the cassarole with it and bake in a 325 until the potatoes are cooked the crust is brown and it is bubbly. I hope you are enjoy it. Great with roast pork,ham,and chicken"
  
  On a Previous episodes Chef Bob submitted this recipe for Pickled Pumpkin....
  4 lb pumpkin cut into cubes
  1 stick cinnamon
  1 tsp cloves
  1 tsp crushed red peppers
  1 tsp kosher salt
  4 cups vinegar
  3 lbs of sugar
  
  Now Chef Bob has been busy and forgot to give us a heads up on the exact method
  
  ChefBrian Did some experimenting and came up with this "solution" (pardon the pun) for the Pickled Pumpkin recipe Chef Bob shared...and I quote:
  "I made the pickled pumpkin yesterday.  It was really good.  Definitely a keeper.  It would go so well at thanksgiving or Christmas.  What I did was to make the marinade, boiled it and poured it over the pumpkin cubes.  I let it sit over night and today I heated the marinade up again and cooked the pumpkin in it for another 5 minutes.  I then put the pumkin pieces into jars and topped them up with the marinade.  Put them in the fridge and voila.  Makes two 1 litre jars or for you foreigners 2 qt."
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