One Red Couch

Category - Recipes

Tuesdays

August 17, 2016
oneredcouch
Dinner, Dinner, Family & Friends, Parties, Recipes, Uncategorized
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Dinner was awesome last night and I wanted to save the recipes I used so I can remember for next time.

For the pork: Fennel Crusted Pork Chops

I used fresh fennel seeds from my fennel planted that had gone to seed. Then we finished the pork in our need wood fired oven. I think next time I might add the carrots to the oven with the pork as they could have used a little more “doneness”.

For the potato-parsnip mash: Mashed Parsnip Potatoes

I’ve made this before. I also added a couple of cloves of garlic to boil with the potatoes and I dramatically cut down on the butter and used half n half instead of cream. I like to serve them with a mix of horseradish and sour cream.

For the carrots: Glazed Carrots

I always make extra of these because they are great warmed up.

 

 

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Pulled Pork

January 2, 2016
oneredcouch
Dinner, Parties, Recipes, Uncategorized
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We made 30lbs of pulled pork for our New Year’s Day party this year. We did a few test runs beforehand to make sure there was no panic at serving time and I still second guessed myself on cooking time. The translation of my 2.5lb roast to 6 5-6 lb roasts needs a little tweaking. I think good to remember for next time is that it’s perfectly ok for the pulled pork to be done hours before it needs to be served. It seems to only get better with time.

Here’s the recipe:

‘Not so Sweet’ Pulled Pork

  • 2.5 lbs pork butt or shoulder
  • salt and pepper
  • drizzle of oil

For the sauce:

  • 1/4 cup apple cider vinegar
  • 1 t salt
  • 1/2 t black pepper
  • 1/2 t celery seed
  • 1 t dried thyme
  • 1/2 t smoked paprika
  • 1/2 t ground mustard
  • 1 t worcestershire
  • 2T brown sugar
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz can tomato sauce
  1. Season the pork with salt and pepper. Brown on all sides in a drizzle of olive oil.
  2. Mix the sauce ingredients in a bowl. 
  3. Place the pork in a roasting pan or dutch oven and pour the sauce all over. Cover and cook at 300 degrees for 6 hours. 
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  4. Check at 3 hours and see if the sauce is cooking down too quickly. If so, add 1/2 – 1 cup water.
  5. If the sauce doesn’t cook down enough once the pork is tender, you can pour off the sauce into a small sauce pan and reduce to your desired consistency.

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We also had some amazing cheese from Taj Farms as well as these Zucchini Pickles, Marinated Mushrooms, and Bean & Corn Salad.

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Perfect Chicken Breast

May 22, 2015
oneredcouch
Dinner, Recipes
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Preheat your oven to 400 degrees

Wash and pat dry your chicken breast with paper towel. Season exposed side with salt and pepper. Heat a drizzle of oil oil in a cast iron pan. Place the chicken in the pan, seasoned side down and salt and pepper the exposed top. 

Allow to sear (about 5 mins), then flip and place couple of sprigs of rosemary on top of each breast. Place the pan in the oven for 15 mins. After removing the pan, give the chicken a chance to rest in the pan for a few minutes before you cut into it.

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Rote Grütze

April 30, 2015
oneredcouch
Dessert, Recipes
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This is a super simple dessert dessert which was often served in the cafeteria when I worked at Hewlett Packard in Boeblingen. It great whenever you need a dessert for unexpected guests.

Rote Grütze
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Ingredients
  1. 1 16oz package of Trader Joe's Fancy Berry Medley
  2. 1/4 - 1/3 cup sugar depending on how sweet you like things
  3. 2 cups water
  4. 1/4 cup cornstarch
Instructions
  1. Stir corn starch into 1 cup water until dissolved.
  2. Combine berries, 1 cup water and sugar in a saucepan.
  3. Bring to a boil.
  4. Add cornstarch and water mixture.
  5. Bring to boil, cook until thickened, and remove from heat.
  6. Enjoy warn or cold with whipped cream, yogurt, or ice cream. Leftovers are great with pancakes or waffles.
Adapted from Food.com
Adapted from Food.com
One Red Couch http://oneredcouch.com/
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Banana Bread

April 20, 2015
oneredcouch
Dessert, Recipes
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I keep thinking it would be fun to go through my mom’s old recipes and make all the classics, take a photos and scan the original recipe card. As with most projects like this I start out with lots of enthusiasm, then run out of steam when I realize that people who actually keep an up to date blog work really hard. 

However, there are a few that are particularly classic, starting with my mom’s banana bread. It is made with shortening and not butter which normally is a turn off for me, but I am trying to stay true to the recipe. It was made over an over in my house growing up and is pretty darn tasty. It rises really well and is tender without being overly moist or greasy. 

banana-bread

recipe-bananabread1-web

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Chocolate Torte

January 16, 2015
oneredcouch
Recipes
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Chocolate Torte
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Ingredients
  1. 3/4 lb butter
  2. 3/4 lb semisweet chocolate
  3. 3/4 cup sugar
  4. 6 eggs
Instructions
  1. Butter 8 inch cheescake pan
  2. In a saucepan, over low heat, mix together chocolate, butter, and sugar until chocolate is melted and mixture is smooth.
  3. In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheescake pan.
  4. Bake at 350 until center barely jiggles when pan is gently shaken,about 40 mins. Let cool on a rack for 30 mins.
Adapted from Sunset Magazine
Adapted from Sunset Magazine
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Karla’s Kobbler

August 13, 2014
oneredcouch
Recipes
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Karla's Kobbler
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Fruit Base
  1. 6 lrg sliced peaches (or any fruit mix that makes up the same mass of sliced goodness)
  2. 1/4 cup sugar
  3. 1 tbl lemon juice
  4. 1 teaspoon cornstarch
  5. Toss the fruit base in the oven for 10 minutes. While that is baking prepare the topping.
Topping
Crumb together the following
  1. 1 cup flour or Bob's Red Mill All Pourpose Flour
  2. 1/2 cup Sugar
  3. 1 teaspoon Baking powder
  4. 1/2 teaspoon Salt
  5. 3/4 stick Butter or Margarine (6 tbl) firm but not hard and not melted
Instructions
  1. Set oven to 425° before you do anything.
  2. This first part is the fruit base. Mix together the ingredients in your oven proof dish. I use a 10 inch pyrex that is 2-3 inches deep.
  3. Mix as little as necessary to combine the water and crumb.
  4. Crumbing is when you use your hands to squish the butter through the dry ingredients until the topping looks like fine crumbs (3-5 mins). I like to use a pastry cutter.
Once the topping is crumbed, pour in
  1. 1/4 cup boiling water.
  2. When the oventimer goes off, pull the fruit base out of the oven and spoon the topping over the fruit. Then put in all back in the oven for 25 minutes or until the top looks golden brown.
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