Bierrocks

There are two options for dough here.  You can use my recipe or you can buy frozen dough rolls at the store and thaw them.  My mom uses this method quite successfully.  If you use those you will get less meat in them that I put it or you could combine two of the balls to make a larger dough circle.

Bierrocks

1 cup warm water (120*)

2 teaspoons active dry yeast

2 Tablespoons sugar

3/4 teaspoon salt

1 egg (beaten and use just 1/2)

2 Tablespoons butter, softened

3 to 3-1/2 cups flour

2 lbs ground beef

1/2 cup chopped onion

3 cups finely chopped cabbage

1-1/2 teaspoon salt

1/2 teaspoon pepper

6 slices American cheese

To make your own dough:  Mix together yeast, water, sugar, salt, egg, and butter. Add in most of the flour and mix. If you use your dough hook on your mixer you will add more flour in as it kneads and it will take 3-5 minutes. By hand you will knead 8-10 minutes. The dough starts out sticky but after kneading and incorporating the  flour it should be shiny and smooth. It shouldn't stick to your hands but shouldn't be dry and cracked either.  Place in large greased bowl turned dough over to coat. Cover and let rise 1 hour.

Meanwhile brown meat and onion.  I had some extra carrots so I threw them in too.  Drain as needed if it is very fatty.

Add cabbage, salt and pepper.  Cover and cook until cabbage is tender.  You may need to add a little water to keep mixture moist as you go.

Break your cheese slices into halves or quarters. You will use half a slice for each if you are making larger bierrocks as I do. Quarters if you are doing the frozen roll version.

Divide homemade dough into 12 pieces. Roll out fairly thin but not too thin that your hamburger mixture will poke through. Size is approximately 4-1/2 to 5". 

Using large cookie scoop (approx 1/4-1/3c) place hamburger mixture on the dough.

Top with cheese. (I learned that if you put the cheese first then meat it doesn't leak out! So flip flop your cheese and meat from these pictures.)

Pull up edges and pinch together.

Place pinched side down on greased cookie shieet.  Let rise for 15 minutes.

Bake at 350* for 20-30 minutes or until golden brown.  Any flour left on the dough can be brushed off with a pastry dough or... 

you can brush on a little butter. Look how they shine!

These are FREEZABLE!!  Freeze on a cooling rack and then put in a freezer gallon bag or vacuum seal bags.  To reheat place in a paper towel and microwave for 1 minute on 50% power, then flip and do the same.  I have not tried baking them to reheat.  I would be afraid the outside would get to crispy before the middle was hot.

Basil Pesto

Chef Gaby showed me how to use the abundance of basil I had.  I'll never buy pesto in a jar again!

Basil Pesto

All ingredients are approximate and be changed up to suit your taste!  Double, triple or quadruple to make extra to freeze.

2 ounces fresh basil

1/2 cup olive oil

2 Tablespoons pine nuts (we used and prefer macadamia nuts)

1 clove garlic

1/2 cup grated Parmesan cheese

2 Tablespoons grated Romano cheese

salt, as needed

Throw all of your ingredients except salt into a food processor and whiz away. 

Scrape down sides as needed to be sure it all gets incorporated.  Taste as you go and add salt as needed.  The cheeses have a fair amount of salt in them.

Store in a jar in the fridge to use.  It will darken on top but it is still tasty. 

Freezes great too.  Scoop into an ice cube tray.  After they are frozen pop them into a freezer bag or vacuum sealed bag for use later.

During harvest I use our pesto for quick spicing up of my homemade marinara sauce.  To use in pasta: Cook some ravioli, gnocchi, or favorite pasta shape.  Drain but leave a little pasta water on them.  Add some pesto.  Stir, then sprinkle with Parmesan.  The little one calls this "green pasta."

Beef and Barley Soup/Stew

Hearty stew that can be cooked in a couple hours on the stove top or low and slow all day in a crock pot. The crock pot version creates a creamier stew while the stove top version is more of a soup.

Beef and Barley Soup/Stew

2 pound roast, trimmed and chunked (crock pot) or cut into 3/4" pieces (stove top)

olive oil

6 cups beef broth 

2 cups water*

1-1/4 cup chopped/sliced carrots

1/2 cup chopped celery

1/3 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup quick barley (more or less as you change the dish's consistency)

1 cup frozen peas

CROCK POT VERSION:

In a stainless steel pan heat oil, then brown beef pieces.  It is not necessary to sear on all sides if you do not have the time.  Dump meat into a crock pot.  Add some of the broth to the pan to get all the bits and flavor off.  Pour it also into the crock pot.  Add the rest of the broth, (*1 cup only of water,) carrots, celery, onion, and salt/pepper.

Cook on low for 8-9 hours.  The beef should be tender.  I add  in the barley about an hour before serving.  It gives me a chance to see how much liquid is in the crock.  If I think it is too much I add more barley to soak it up a little. 

Break apart the pieces of beef if they are large and add frozen peas in and give a stir.  The heat from the stew will thaw the peas. 

STOVETOP VERSION:
In a large pot brown beef in oil.  Drain off any oil.  Stir in broth, water, salt, and pepper and bring to a boil.  Reduce heat, cover, and simmer for at least an hour stirring occasionally. Add vegetables (except peas,) cover and simmer for another 45 minutes to an hour until vegetables are soft.  Stir in peas, again the heat from the soup will thaw the peas.