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Pasta with Sausage & Turnip Greens

I planted some little Goldana turnips about 5 or 6 weeks ago, along with some radishes. The radishes are pretty much over,  but the turnips are just filling out. Also, they needed thinning! I used the thinnings for this dish, and was quite impressed by them. In spite of how hot and dry it has been they were not bitter …

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Rhubarb Barbecue Sauce on Ribs

The rhubarb has risen up and is at its prime, so the question also arose: what to do with it? It would go well in a barbecue sauce, I thought, and sure enough when I searched there are lots of recipes out there. Most of them suffered from my usual complaint about vegetable-flavoured sweet things: too much sweetener and not …

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Homemade Italian Sausage – I Was the Uncle Bill of My Slow Casing Fill

The last time I remember making sausage was with my Uncle Billy many years ago, who was doing his famous dried Italian sausage for Christmas Eve. By the way, I said “making,” but for the record I actually meant mostly watching. Anyway, this fresh version is inspired by those, and while we loved how they came out, I’m kicking myself …

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Turnips with Bacon & Onion

I’ve done a fancier version of this before; Rutabaga with Bacon, Mushrooms & Onions, but it bears repeating, and turnips are bit different from their cousins the rutabagas. For one thing they cook much more quickly. I was delighted to find some Ontario turnips at the grocery store last week, but then I got them home and realized neither of …

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Sausage, Rutabaga, & Apple Pie

Here’s another one inspired by an old cook book. As usual I forgot to note which one, but it was something English and mid to late 19th century as far as I can recall. It is pretty rare for me to pull out anything interesting from cook books of that era at this point, but this one caught my eye. …

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Scottish Farmhouse Eggs

I first came across this recipe at Epicurious but a little research suggests that it is in fact a fairly traditional Scottish egg dish. You will note that many of the quantities are a bit vague, and there are a number of choices. It is that kind of a dish – use what you have and what you like. I …

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Taiwanese Noodles

First thing out of the garden – green onions! We have quite a few this spring as they did not die down properly last fall and we never picked them. You are unlikely to get any this early though, if you don’t have them in your garden. Never mind, they are on their way. This is usually made with pork …

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Gomel Style Cutlets

In my Russian cutlet research wanderings, I came across these Gomel Style cutlets. Gomel is a city in Belarus, about 200 kilometres north of Kiev. These are not nearly as well known as the cutlets of Kiev, but I have to say I liked them a lot. Traditionally they seem to be made with very thinly pounded pork scallops, but …

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Sausage Scrapple

When I lived in Pennsylvania for a year, I fell in love with scrapple. I sometimes wonder why it has not spread beyond Pennsylvania, but really, I know. Traditionally it’s made by boiling a pig’s head, picking off the meat and reboiling it with cornmeal and other cereal grains to form a loaf which then gets sliced and fried. In …

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The BEST Five Spice Pork Spare Ribs

The BEST Five Spice Pork Spare Ribs These have to be the BEST Spare Ribs I have tasted. They melt in your mouth…absolutely delicious! Serves 4 Prep time: 30 minutes Cooking time: 1 hour Ingredients For the spareribs: 750g pork spareribs 600ml groundnut (peanut) oil For the marinade: 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tbsp Chinese black rice vinegar or …

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