Welcome all food lovers young and old, novice and profesional. All are welcome. Please feel free to look around and make comments on anything or everything. Comments can keep us humble or expand our heads so feel free to be honest and ask questions.

Sunday, August 25, 2013

Wood fired black berry pie.

As a child my family would go to the Oregon coast every summer. One of my favorite memories was picking wild black berries. I still go to the coast but I have my own black berry plant in my yard. I love using black berries in ice cream, jams, jellies and of course pie. I love to make pies and I find that cooking them in my smoker adds that little something you just can't get from an oven. Wood smoke gives every thing that little flavor that makes people say wow.
Black berry pie
3 cups flour
1 1/2 tsp salt
3 tbs sugar
Stir together and then cut in with pasty knife until small crumbs
1 cup shortening
Slowly add 2/3 cup water and stir with fork until you have a soft flakey dough.
Devide dough in half an roll each have out to form crust for pie. Place into pie plate and trim sides. Makes two crust.

6 cups black berries
1 cup sugar
1/2 cup corn starch
Mix ingredients together in a small mixing bowl.  Add filling to pie crust.

2 cups flour.
1 cup sugar
1 tbs cinnamon
1 stick butter softened
Mix flour, sugar and cinnamon. Cut in butter until small crumbs. Spread over pie filling.
Cook pie in smoker  at 450 degrees for 40 min or until thick, bubbling and golden brown.
Remove from smoker and let cool.

Sunday, August 26, 2012

Pure Liquid Sunshine

                                                      Pure Liquid Sunshine

  I have fallen in love with a bug. The incredible honeybee. The last few years I have picked up a new hobby. Beekeeping. I never thought that a insect could be so fascinating. I started out with a single hive and now I have four in may back yard and three more down at my store.

"Oh" did I forget to mention I also have a new Beekeeping business. My Friend Nate Hall and my father Mike Bachman and myself have opened a new beekeeping business for hobbyist. Deseret Hive Supply. (my wife Annessa is also an invaluable asset to the business. I get into these things and she is right there with me.) (Thank you for all you do I love you more than you will ever know)
The store
I guess I let my Hobie run away. We sale everything a hobbyist beekeeper needs to raise bees and harvest the wonderful liquid sunshine that they produce. Honey

I will have to post recipes using honey.

Sunday, April 1, 2012

Smoked Pheasant stuffed baby bella's

2 Pheasant breast
favorite seasoning salt

10 baby Bella mushrooms
small onion
mozzarella cheese
Parmesan cheese
Cajun spices
bread crumbs

Season the Pheasant breast and place in smoker and smoke until done.

Remove stems from mushrooms and set aside. Rub mushrooms caps with butter and place on grilling pan or cookie sheet. Chop mushroom stems and place into bowl. Chop pheasant breast into tiny pieces. Place pheasant into the bowl with stems and mix with chopped onion and minced garlic. Mix in shredded mozzarella and Parmesan cheese. Season with Cajun spices and mix well.
Make small ball with pheasant mixture and push into each mushroom cap. Dip cap into bread crumbs seasoned with Cajun spices.
Place mushrooms in grill and cook for 15 to 20 minutes.
Serve and enjoy.

Grilled Steak and Lobster

I recently went Lobster hunting in the Florida Keys. I was able to bring home some fresh lobster tails and have some Friends over for Steak and Lobster.

The steak is up to you but here is how I prepared the Lobster.

Lobster Tails
1/4 cup of Butter
2 cloves of minced garlic
salt and pepper
Melt butter and mix in garlic, salt and pepper to taste.

Take the Lobster Tails and insert a skewer through the center from the base of the tail through the center of the meat. This will keep the tails from curling up when cooked. Take a pair of kitchen sheers and trim out the belly of the tail exposing the meat. Baste the meat with the prepared butter. Place the lobster tails on the grill and cook for 8 to 10 minutes per side.

Remove from grill and and serve.

Steak and Lobster Served with baked potatoes french bread and smoked pheasant stuffed baby Bella's

Saturday, January 28, 2012

White Chocolate Cheesecake

This receipe is one of my favorites. They say good food takes time and this cake is no exception. It takes about 4 hours in prep and cooking time and then you have to refrigerate for at least 8 hours. Its worth every second.

First things First.
The Crust

1 1/2 cups vanilla waffers crumbs
4 oz white chocolate, coarsely chopped
5 TB unsalted butter, melted

In a blender or food processor combine the vanilla waffers and white chocolate and process until well blended. Mix in butter. Wrap the oustside of a 9-inch springform pan with aluminum foil. Press the the crust into the bottom and up the sides of the pan then chill the crust in the refridgerator.

18 oz white chocolate
1/4 cup heavy cream
1 1/2 pounds cream cheese
1/2 cup vanilla sugar or sugar
1/2 cup sour cream
4 large eggs
1 TB pure vanilla extract
Preheat the oven to 275 degrees. set a shallow baking pan filled with water on the bottom rack of the oven.
Prepare the filling: In a double boiler, melt the white chocolate with the heavy cream. Set aside to cool slightly.

In large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, and vanilla. Beat in the eggs one at a time waiting until mixture is smoothe between eggs. Beat in the white chocolate cream and pour into the prepared pan.
Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave cake in the oven for 1 hour. 3 hours total cooking time. Remove the cake and cool on a wire rack for 30 min.

White chocolate Ganache
8 oz white chocolate, finely chopped
1/2 cup heavy cream
1 TB unsalted butter
In a small sauce pan bring the cream and butter to a simmer. Remove from heat and add the white chocolate, cover and let rest for 5 minutes. Stir until smooth let cool to room temperature and pour the ganache over the cheesecake. Tipping the cheese cake to cover entire top. refrigerate the cheesecake for at least 8 hours.Garnish the cheesecake with fresh rapberries and serve with raspberry sauce.

Raspberry Sauce
12 oz frozen raspberries thawed
1/4 cup sugar
1 TB orange juice concentrate
In small pan drain berries through a seive. Pressing gently remove as much juice as possible. Simmer juice until reduced. Add sugar and orange juice concentrate. With a wooden spoon press teh raspberries through the stainer into the bowl. Stir to combine. Cool. Drizzel sauce over cheesecake and serve

Saturday, January 1, 2011


Vanilla planifolia was introduced to the Spanish in 1516 by the Aztec people who had been using it for chocolate beverages and as a medicinal plant. From the time the Spanish first tasted it they where hooked. They brought it back to Spain and introduced it all over Europe. The French adopted it and the king's greenhouses were the first to host vanilla plants.

However no matter how hard they tried the plants remained sterile. The flowers bloomed but never gave beans. To bear a fruit, the flower had to be pollinated, and natural pollination only occurs in Mexico, thanks to the melipone bee only found in Mexico.

A simple and efficient artificial hand pollination method was introduced in 1841 by a slave named Edmond Albius on Bourbon Island (Reunion) and is still in use today.

The flower is a hermaphrodite (both male and female), but there is no self-pollination because of the rostellum. Therefore it needs to be hand pollinated, flower by flower. The flower's life span is only hours. And usually between June and October.
To pollinate take the flower in one hand. Then with a splinter lift the stamen and move the stigma back and bring the male and female organs (anther and stigma) together. Once fertilised the flower withers and the ovary develops into a a pod called a "bean". The bean is mature after 9 months. From green it becomes yellow then brown. The bean should be left to harvest only when it has gone through all steps of maturity.

Preparation is made in three stages:

  1. After the picking, beans are put in the shade, washed and dried.

  2. They are put under the sun during the day and during the night wrapped in cloth for sweating. Their humidity ratio falls from 80% to 50-55%. The beans become flexible and have oily skins.

  3. The last process is air-drying in the shade.

There are strict controls on quality through all stages of the process: picking, preparation, packaging and export. There are special committees who control beans. They classify The beans and send them out for marketing. You can purchase beans of different grades/qualities.

Once you have your beans there are many different things you can do with them. Making your own Vanilla extract is one of them.

Here's How.
You will need:
24 Vanilla Beans
80 proof Vodka 750ml bottle

For my first try at making vanilla extract I used this recipe. You can make it in bigger batches if you like. I used Smirnoff premium triple distilled vodka 80 proof. You need to have a vodka that's at least 35% alcohol. You will also need at least one ounce of vanilla beans (around 8 beans) per cup of alcohol. A 750ml bottle of vodka is 3 cups which means you will need 24 beans. Take the beans and split them down the middle and scrap out the seeds. Place the seeds and the cut bean into the bottle of vodka.(you will have to remove some of the vodka) Replace the cap on the bottle and shake. Now all you have to do is wait. Place the bottle in a safe place and let it age for at least 6 months. Shake the bottle periodically you can even smell it on occasion. After 6 months you have Vanilla extract. Make sure you get another batch started right away so you don't run out.

Thursday, October 14, 2010

Cheese cake

Carmel Chocolate




Aaaaaahhhhhhh Cheese cake....
The wonderful blend of Cream cheese, Vanilla, eggs and sugar.
These are some different varities of the same reciepe that I made for a wedding the other day.
You can add just about anything to this basic reciepe to make a totally different cake.

4- 8oz pkg cream cheese
1 cup sugar
1Tb Vanilla extract
4 eggs
Vanilla waffers
1 stick butter

Blend 1 box Vanilla waffer into crumbs. Melt butter and pour into crumbs mixing well. Press mixture into 9 inch spring form pan.
Mix 4 pkg cream cheese (24 oz total) with 1 cup sugar and 1 tablespoon pure vanilla extract. (preferably homemade see previous post) Mix with electric mixer until well blended.
Add eggs one at a time. Pour mixture into prepared spring form pan.
Bake at 325 degrees for 1 hour. Open door of oven and let cool in oven and then on counter till room temp. Refrigerate for at least 3 hours to set.

Slice stawberries and laver on cake. Cover with strawberry danish desert topping.

Caramel Chocolate
In small sauce pan bring 1 cup heavy cream to simmer and remove from heat. Add 1 cup chocolate chips and cover for 15 min. Stir chocolate chips into cream until disolved. Pour into spring form pan over cheesecake and refridgerate untill set. Drissle carmel topping over cheese cake and serve.
You may also add 1 cup of melted chocolate chips into the cheese cake mixture before cooking.

Swirl Raspberry preserves into cheese cake befor cooking.
Garnish with fresh raspberries.