Oven Barbecued Southern Style Ribs

Monday, January 26, 2009

I made this receipt tonight for dinner. Have been making this for quite some time now as everyone loves it. Hope you will try it. It is very simple to make.

Serves 4

4 lbs of Southern Style Pork Ribs (There will be between 5-6 separate ribs in a package of that size
1 bottle of Kraft Honey Barbecue Sauce
1 large onion, sliced into rings
salt and pepper to taste

Oven on 350 degrees

Place ribs in a shallow casserole or glass baking pan. Season with salt and pepper. Place sliced onions over the top of ribs. Put about 1/2 cup water in casserole dish, cover with foil and place in oven until tender (about 2 hours). Take off foil, drain liquid, pour barbecue sauce over ribs and onions, place foil on top for about 45 minutes. Take off foil and continue baking until sauce is cooked down. Serve and enjoy! Bon Apatite!

Florenza Vintage Jewelry

Thursday, January 22, 2009

I have loved and admired Vintage Jewelry for quite some time now. Recently, I acquired a beautiful Florenza Brooch that measures 2 1/4 inches in diameter, has a large faceted cobalt blue facetted glass stone in the middle of a brushed gold carved setting. It is signed on the back. I purchased it at a favorite antique/gift shop after Christmas. Had my eye on it for about two months and then it went on sale. My son and daughter-in-law had given me a beautiful boiled wood swing jacket in the color of purpleberry for Christmas. The pin was just perfect to accent it with.

I researched the background and history of Florenza Jewelry and thought you might want to read about it.

Designer Daniel Kasoff (original name Kosovsky) worked for Speier Costume Jewelry Company for 10 years before starting his own Dan Kosoff Company NY in 1937. The name "Florenza" came from Dan Kosoff's wife Florence. His son Larry entered into the business in 1950 when the company started making Florenza Jewelry. The jewelry lines produced encompased high quality workmanship, materials and designs. Some jewelry produced leans towards the Victorian and Regency styles. The metalwork, frequently in antiqued gold-tone metal was ornamented by distinct and superior rhinestones of pastel, frosted, and aurora borealis colors. Florenza jewelry has innovative use of beautiful rhinestones that makes its jewelry sought after by collectors. The company also made boutique items such as ring boxes, pincushion animals, lipstick holders, frames in a French gold color to name a few. Florenza jewelry and trinket boxes are highly sought after by collectors today. The company ceased operations in 1981. I have not pinpointed the year that my brooch was designed, but, I am working on it. That is part of the fun of owning Vintage jewelry.

Hopefully, this will inspire you to acquire a piece or two of Vintage Jewelry.

Potato Dumpling Receipt

Tuesday, January 20, 2009

When I started this blog, I promised I would give everyone my receipt for Potato Dumplings. I always serve them with saurkraut. My Mother-in-Law showed me how to make these almost 40 years ago. It took me a number of years to perfect them.

I always make these with a pork roast or roast, stuffed chicken. They would also be good with a roast duck or goose. My whole family loves these, especially my three grandchildren. I only make these on Sunday when everyone comes over for dinner. One of the keys to success with these dumplings is the pan drippings that the meat is roasting in. I always brown my pork roasts first, then, transfer the roast to a lidded roasting pan. Before I brown it, I make cris crosses in the fat part and tuck in fresh garlic cloves. Season with salt. After it is browned and transferred to the roasting pan, sprinkle with carawy seeds and put about a glass full of water in the pan. I roast mine on 350 degrees until done. You need to keep adding a little water every now and the so that the juices do not evaporate. There needs to be enough juice left in the pan at the end to place in a serving bowl with ladle for your dinner table and to immerse the dumplings in after they are cooked ,to brown them in the juice.

First of all, you will need a dough board to make them on. I have an antique one that used to be my husband's Grandmother's. If you don't have a doughboard, use a board that you would use to make pie crust on.

The following receipt should make about 16 dumplings.

4 medium potatoes, peeled and cut into chunks ( I always try to use Yukon Gold Potatoes because they come out softer after they are cooked)

2 eggs

20 heaping tablespoonfulls of flour (not bread flour, just all purpose) do not use self rising flour either.

salt (use your own judgement)

I always use a pasta stock pot with strainer insert and lid. Place chuncked potatoes inside strainer part and fill with water to cover potatoes. Salt water. Place on high to boil water. Just like you would do to make mashed potatoes. While potatoes are cooking, place the 20 heaping tablespoonfuls of flower in the middle of the bread board. When potatoes are done cooking, take strainer out and place in sink. Do not drain water, place pot back on stove and resalt bringing to a boil again.

You need a potato ricer for the next part. You can purchase one in a cookware shop or antique shop. I happen to own an antique one. Lift potatos out of strainer with a spoon and place into ricer. You should have enough for 3-4 times through the ricer. Rice potatoes over flour on board. After you are done ricing potatos, make a well in center of mixture and crack the eggs placing it in the center of the well. Salt mixture, and, with a fork, start encorporating the mixture together. I always divide the pile in two after it is all mixed together. You need to form a mound or ball with both and knead it several times to get mixture smooth and so that it stays together. Then, with the palms of your hands, role each piece into a log. They each should be about a foot long. With a knife, cut into 8-9 sections. When water is boiling, place the dumplings in the water. You will need to take a long handled spoon and lift the dumplings up from bottom so they do not stick. They will float and cook. You cook them about 10-15 minutes then lift them out with a slotted spoon and place into roasting pan (You need to take roast out first and cover it. Take some of juice out for the table). Roll dumplings in juice left in pan to coat them.

I always make saukraut to serve over the dumplings. I use a whole large jar of saurkraut.

Saute half a chopped onion in about 2 tablespoons of butter in the pan you plan on using to cook saurkraut in. After it is cooked, add a large jar of saurkraut, brown sugar (I use about 5 tablespoons because I make mine on the sweeter side), and caraway seed. Cook on med/low half covered with lid until it is all cooked down. (Probably 2 hours)

The way it is served at the table, you cut your dumplings up on your plate, place saurkraut on top and spoon some of the pan juice on top. It is heaven!!

Hope you will try my receipt and let me know how they came out. It takes practice to make good dumplings. They need to be soft but firm, not squishy. They should not be hard, either.

Vintage Style Jewelry

Sunday, January 18, 2009

No matter what you wear, a piece of Vintage or Vintage like jewelry can really enhance your outfit and lend an "air" of femininity.

My love affair with antiques and vintage pieces started years ago as a young child. I had three Godparents. Two Aunts and and Uncle who never married. They all lived on a 100 acre farm. My parents were very good friends with them all and always took myself and my brothers for visits. Their farmhouse was full of antiques. From the beautiful place settings at every meal (each of the placesettings was different). My two Aunts collected china and glassware. They had several curio cabinets just full of both. From salt cellers to wine glasses, china to silverware, what a treat for the eyes to behold. They were great hosts. My aunts were always very good to me as they had no children of their own. I stayed over quite a few times. When they passed away, I inherited some of those items. I treasure them to this day. Henceforth, my passion with antique and vintage was born!

Today I am shopping for grossgrain ribbons, flowers, buttons and items to enhance my Vintage like jewelry. Cannot wait to start a new project with some of my finds. The possibilities are endless and really opens up lots of creativity. Above is an example of one of my creations that is for sale on Artfire at http://www.gardengatedesigns.artfire.com/. It is a three D resin butterfly cabachon that I have simply enhanced with a Czech irredescent glass flower and freshwater pearl. Simply strung on Antiqued Silver Chain it is just beautiful. The detail of the butterfly and flowers in the cabachon is unbelievably gorgeous.

You owe it to yourself to try Vintage Like jewelry to accessories your outfits with. I am just betting you will enjoy it as much as I do.

Wednesday, January 13, 2008

Terribly cold in Northeast Ohio today. Minus 0 degrees tonight. Brrrr. This is the weather that makes me think about my beautiful shade gardens and imagining them coming up this Spring. Springtime is my favorite time of year. Still cool, but not cold and certainly not hot like Summer. Perfect gardening weather.

If anyone is curious about my Internet Shop Name Garden Gate Designs, I got the idea for the name from my Clematis/Honeysuckle Arbor that is the entryway into my large side shade garden. A few years ago, when we first moved to our current home, we had a landscape company come and build up the side garden and the small back garden that is off the wrap around decks to our home. We live on a large wooded ravine with a flowing stream going through it. There are small waterfalls all along the waterway and it is quite beautiful. The property used to be someone's farm and our home is built on the site of the old farmhouse that was on the property. The old springhouse was partially intact down by the stream. About the time we finally moved into our home, the roof of the springhouse caved in, so, all that is left are three walls. There are sandstone stairs going from what is our backyard down to the ravine. The landscaper restored the steps and brought up sandstone to build up the walls surrounding our backyard on the ravine. He also brought up enough sandstone to build up the two gardens and install a walkway through the large side shade garden. There is also a bump out portion by the arbor where I have installed a large iron bench. It is a great place to sit and read a book in the summer.

This spring I will take pictures of my gardens and post them here for all to see.

My two shade gardens are filled with about 25 different ferns, lots of different hostas, azaleas, Niko Blue hydrageas, epidemiums, several types of bleeding hearts, lenten roses, several types of Brunnera and a small Japanese Maple that I planted last Summer. Sure hope it survives the awful winter we are having. I have a small section for sun loving plants in front of the arbor before the shade gardens.

I would love to read comments from anyone reading this blog as to their gardens, if you are a gardener or not. Please feel free to comment back.

Until next time.

Saturday, January 10, 2008 - Stuffed Cabbage Receipt for a Snow Day

Good morning everyone. I get the day off from work today. Yeh! They called me from the beauty shop where I am their receptionist to say there were a whole bunch of cancellations because of the snowstorm. We here in the Northeast part of Ohio have already a foot of snow and more to come today. So much to do today! Tomorrow is family day at our house and I am making my "Famous Stuffed Cabbage" for dinner. I am putting it together today and refrigerating it. So, I though I would give you my receipt for it. My Mother made this receipt all the time as we were growing up. I think it is the best because I use tomato soup instead of tomato sauce. It is not acidic tasting that way. My Mother was of German heritage and she grew up with this receipt. So, here goes:

1 large cabbage (look for one that has looser and dark green leaves on the outside.
1 1/2 cups cooked white rice (you can substitute brown rice for a healthier version)
1 large onion chopped fine
2 lbs of gound meat (chuck or sirloin to your liking)
1 egg
salt and pepper to taste (probably a teaspoon of salt and 1/2 of black pepper)
1 large 26oz can of tomatoe soup (like Campbells or generic is fine) You might want to have a smaller can on hand in case it is not enough

I always use a two part stock pot with lid (it has a strainer inside to lift out) It is like the kind you use to cook spagetti noodles or pastas. Get your water boiling and salt it with a teaspoon of salt.

Next, take off the cabbage leaves being careful not to tear them; that is why it needs to be a looser head of cabbage not tight. With a paring knife, cut the large center vein on the back of the leaves being careful not to put holes in the leaves. If you don't, you will not be able to roll them. Save all the scraps from the leaf parings and when the leaves are finished, cut thin slices from the stem of the cabbage. You will use all the parings and slices to line the bottom of your cooking pot, ensuring that the bottom will not burn and give your stuffed cabbages a burned taste.

When the water in the pot starts to boil, emerse all the leaves in water and wilt them down quite a bit, but not entirely cooking them through. Take pot to sink and lift strainer to drain. While your cabbage is wilting and straining, you can begin to mix the filling.

In a large bowl place the defrosted ground beef, chopped onion, cooked rice, egg, salt, pepper, and about a 3/4 cup of the soup. Mix everything well.

Take the pot you intend to cook them in (I always use the 2 part stock pot, leaving out the strainer) and line the bottom of the pan with the uncooked parings and slices of cabbage core. On a cutting board, carefully place a cooked cabbage leaf and place about a good 2 tablespoons of meat mixture. Wrap them up starting with the sides folded over towards the center and rolling up leaving some leaf portion to tuck into sides. This takes practice. With the leaves varying in size you need to use your own best judgement as to amount of filling. You will find that you will not use all the cabbage and the rest can be left for another meal of cabbage and noodles, buttered cabbage, etc.

Place each stuffed cabbage in the pot making sure they are placed evenly. You do not want to dilute the rest of the soup. As each layer is finished, spoon some of the soup over top. Finish pot with more of the soup.

The reason why you don't add water to the soup is because the cabbage will produce its own liquid as it cooks.

At this point you can either refrigerate stuffed cabbage until the next day, or proceed to cook them on top of your stove. I always cook mine on low (2 or 3) ensuring that the bottom of the pot will not catch. Cover with lid and cook about 2 1/2 hours or until they look done.

I always serve mine with mashed potatos and mixed vegetables and apple sauce. Yum!!

Enjoy! Even my 15 month old Grandaughter loves this dish and my weight-health conscious daughter-in-law will succome to eating this dish. She loves it!

Be experimental with your cooking. I almost never measure anything, I eyeball everything I cook unless it is a new receipt I have never made.

Be sure to visit my shops at:

http://www.gardengatedesigns.etsy.com/
http://www.gardengatedesigns.artfire.com/

for some beautiful jewelry, both vintage and conventional and beading supplies.

Have a great day everyone. Until next time.

Thursday, January 8, 2009

Hello everyone. This is my first attempt at blogging, so, please be patient. I am sure it will get better as time goes on. I seem to have so much to say to people in person, but find it difficult to place my feelings and interests in writing. First of all, I would like to introduce myself. I am Rosemary from Garden Gate Designs. I maintain an internet shop on Etsy.com. www.gardengatedesigns.etsy.com and a new one on ArtFire www.gardengatedesigns.artfire.com. Anything beady really interests me, as does cooking and gardening. I am also an avid reader of murder mysteries. My personal preference in jewelry design is Vintage with Vintage like interpretation. I have been designing jewelry for almost nine years now.

The name of my internet shops came about quite by accident. Several years ago we had a landscaper come and design two shade gardens around our new home. They had to be built up as we live on a wooded ravine with a stream running through it. All the sandstone that was used in the gardens came from the ravine. Our whole street is built on sandstone. I had wanted a sandstone pathway to enter and come through my larger garden and I had purchased a large arbor made from very strong acrylic. It is rounded on top. I love honeysuckle and clematis and this gave me a chance to grow some on the arbor. Henceforth, the name Garden Gate Designs came about. The arbor is the entryway into my gardens. This was seven years ago and the vines are very prolific and heavy. I cut them down every late fall. It is amazing to see them come back up just as strong as ever every Spring. They bloom profusely. Guess I must have a "green thumb". My Mother was a gardener and I must have taken after her.

As for the cooking part, I guess I must be a pretty good cook. Most of my receipts come from my head. I really do not have written receipts. As time goes on, I plan on sharing my receipts for potato dumplings, stuffed cabbage, the secret to my great roast beefs, etc. The dumplings took me 20 years to perfect. My Mother-in-Law taught me how to make them. My whole family just loves them, especially the Grandchildren.

I also plan on sharing some of the books I have read and love. My adventures with reading started when I was about seven years old and it has continued over the years.

Please come back tommorrow, as I will have more to share with you.