Excellent resource and cookbook, filled with tasty recipes and helpful tips. Everyone in the family will love these recipes! Written by Carol Fenster, Ph.D., a renowned gluten free expert.
The chef first made this delicious meal a few weeks ago, and made it again today. We had our first snowfall of the season, so it was nice to come home to a hot, hearty meal.
In some areas, cottage roll is called cottage ham, but it should be a tasty and economical dinner, wherever you are. The chef saved the stock and will use it when he makes baked beans in a day or two.
Cottage Roll With Vegetables
1 (3 lb) cottage roll (cottage ham)
1 medium onion, chopped
3 carrots, peeled and sliced thin
3 medium potatoes, peeled and cut in quarters
1 cup chopped cabbage (optional)
2 celery stalks
2 shallots
Tip: You can add as many vegetables as will fit, and use any size cottage roll that will fit you pan.
Place cottage roll in roasting pan or slow cooker.
Surround it with chopped vegetables.
Sprinkle with pepper and cover roast with water.
Cover and bake at 300 degrees for 3 hours or in slow cooker on high for 6 hours or low for 8-10 hours.
After cooking, the cottage roll should fall apart like a pot roast.
Serve with mustard (Dijon is the chef’s favourite). The leftover stock can be thicken up as a gravy or makes a great base for beans or pea soup .
On a recent trip to the grocery store we passed through the dried bean section. The chef suddenly remembered his mom cooking baked beans, and it was long and complicated process.
So, we decided to try it for ourselves, and see if modern technology has made things any easier. Probably not, but we found this recipe for baked beans that includes maple syrup, so the chef decided it was worth trying. Anything that has maple syrup in it can’t be all bad!
The recipe is adapted from Great Canadian Feast, which has an interesting collection of recipes, tips and stories from different regions of Canada.
The recipe was easy to make, but remember to start it the night before you want to have the beans. We really enjoyed it, and have made it again a couple of times.
Canadian Baked Beans
4 cups dried navy beans
1 lb salt pork (we use cooked ham or thick bacon)
1 cup water
1 large onion, finely diced
1/2 cup maple syrup
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup molasses
1 tsp dry mustard
Salt and pepper
Place beans in a large pot, cover with cold water, and soak overnight.
In the morning, drain beans, and discard water.
Return beans to pot, and cover with fresh water.
Add salt pork, and bring to a boil.
Reduce heat to low, cover, and simmer for 30 to 45 minutes, or until the beans are just tender, but still firm.
Drain beans. Remove salt pork, and slice into thin strips.
Place beans in large slow cooker with 1 cup water, salt pork, onion, maple syrup, ketchup, brown sugar, molasses and mustard. Season with salt and pepper.
Cook on low setting for 7 to 8 hours, checking periodically to ensure there is enough liquid. (You may need to add some hot water, without stirring, if beans get too dry.)
It was a grey, damp day, so we needed a supper that would heat us up. Inspired by a recipe in the Chatelaine cookbook, Quickies: Ten Quick Ways with Everyday Foods, I made a spicy dinner from leftover cooked ham. It was delicious and filling, and the recipe is below, if you’re brave enough to try it.
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