Monday, October 15, 2018

Dutzow Roasted Cauliflower Soup

With Oktoberfests going on lets hit our German heritage with this old country classic. Cauliflower is transformed with a nutty subtle flavoring for this tummy warming treat. Home made soups will be a great feather in your cooks cap. 
 
Cauliflower, mushrooms, sausage and a touch of garlic create this wonderful addition to your menus. Try using more fresh produce now while it is plentiful. 


 
 
Ingredients:
1 head of cauliflower cut into 1 inch florets
5 cloves garlic
½ cup carrot chopped
2 Tbs olive oil
1 Tbs butter
1 yellow onion
1 lbs loose sausage
3 Tbs flour
2 cups chicken broth
2 cup water
1 cup sliced mushrooms
½ tsp rosemary
½ tsp thyme
¼ tsp nutmeg
1 tsp salt + ½ tsp pepper
-----------------------------------
Directions:
Heat oven to 415 degrees
Cut a head of cauliflower into florets

rinse with vinegar water for about 5 minutes while oven heats. 




 Drain on paper towels.
Chop the carrots


 
Peel the garlic but leave cloves whole. Put in large bowl with cauliflower pieces and drizzle well with olive oil. Stir it around.


 Line a baking sheet with foil, spray with cooking spray and spread florets and garlic in a single layer.
Roast for 30 – 35 minutes or until edges start to turn brown.
The trick to roasting cauliflower is to make sure it is spread out in an even layer so the florets roast and don’t steam.  The other important key is to wait until the cauliflower turns golden on the edges which might take a half an hour.  Just think color = flavor.
Meanwhile: chop the onions.


Heat 2 tbs oil in dutch oven. Add the loose sausage, cook, stirring for 8 minutes. Remove to a bowl.

Add the mushrooms and onions. Stir and cook until done about 8 minutes, remove to a paper towel lined plate.


Melt butter into the grease in Dutch oven and sprinkle in flour, then cook for 2 minutes to get rid of the raw flour taste.  
Reduce heat to low and slowly whisk in 2 cups chicken broth and 2 cup water. (if you only used broth it would over power the cauliflower taste.) Now add your seasonings. Stir well


Add the roasted vegetables. Reserve a cup full for a solid garnish to add with the sausage.

Puree with an immersion blender.

When consistency is to your liking, add in the sausage mixture. Let heat through before serving.


Perfect for when the nights that are starting to turn cool and you want to turn hot!


Serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 
Dan White 


Saturday, October 6, 2018

A Hug Full of Chicken & Dumplings


This is a most popular comfort food found all over the Southern and Midwestern United States. From the big house of antebellum plantations to the sharecropper's cabin, the dish was especially valued.
A dumpling is biscuit dough, either rolled out, dropped, or formed into a ball. These little nuggets of Grandma's love found their way south from the Pennsylvania Dutch region.
If it wasn't for the Southern slave, The South would not have any food to be remembered. From the basic BBQ, to pecan pie and this classic dish, they excelled at making something out of nothing because they had to. It was a cheap dish -- lots of dumplings (without eggs or butter) and a little meat in broth. This is working-class food.
 

For our meal tonight: we use the slow cooker, some caned soup, frozen mixed vegetables and a tube of biscuits to create this easy way to serve the down home all day goodness of chicken & dumplings that grandma used to make!


Ingredients

  • 1 lbs, boneless, skinless chicken breasts
  • 1 (10 oz.) package refrigerated buttermilk biscuits
  • 1 (10.5 oz.) can cream of chicken soup
  • 1 (10.5 oz.) can cream of bacon soup (or celery or mushroom)
  • ¾ can of low sodium chicken bone broth.
  • 1 (8 oz.) package frozen mixed vegetables, defrosted
  • 1½ tsp. poultry seasoning*
  • salt and pepper, to taste
    *Or use ½ tsp sage, ½ tsp thyme, and ½ tsp rosemary

Wipe out the slow cooker and spray, set to LOW

Directions:



In a medium bowl, whisk together cream of chicken, cream of bacon soup and chicken broth until combined. Add poultry seasoning, then season with salt and pepper, as desired. 

Please note, anytime you need to remove something from a can, use a wooden or plastic utensil!  

Spoon some of the soup mixture on bottom of cooker and place chicken breasts in a single layer.


Pour the seasoned soup mixture on top. Cover with lid. 



Cook on low 7 hours. Then turn it up to HIGH

At the 7 hour mark:


Lay out the cutting board and sprinkle lightly with flour.
Separate your biscuits and flatten each on the board. Using a pizza cutter cut them into 5 or 6 strips.


Remove chicken breasts and slightly shred with two forks. Them dump them back into the cooker.
Add vegetables and stir.


Add biscuit strips on top. Make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops too and saturated with the chicken flavor. 
 
Replace lid as quickly as possible and turn heat up to HIGH. Place a paper towel under the lid to catch any condensation), then cook for another 1 hour or until dumplings are done.

Serve hot and enjoy!
Serves 6
NUTRITION INFORMATION Calories: 640, Fat: 23g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 1300mg, Potassium: 1011mg, Carbohydrates: 72g.
*My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.


While that cooked its last hour, open a tube of your favorite brown & serve bread. Here I used break sticks.
Line a baking dish and spray following package directions to pre-heat oven and cook until a wonderful golden brown.


What a great way to care for your loved ones.

So proud to be Master Indy's slave
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 

Dan White 





Tuesday, October 2, 2018

Maelgwn Medieval Pottage Stew


October is LGBT History Month. For tonight's dish, lets go back to the age of King Arthur. We pay homage to one of his contemporaries the early Welsh King Maelgwn Gwynedd. Yes, he too was “a friend of Dorothy”. With fall weather a hearty pottage stew from that time will comfort Your King at His feasting table.


Beef, carrots, celery, spinach, and some good white beans slow cooked in an earthenware crock will delight all who are invited to join at your table.

Ingredients
  • 1 pound cubed beef meat
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 32 oz container beef broth – low sodium
  • 1 can beans
  • spinach
  • 1 pkg frozen 4 Cheese Tortellini *
Wipe out the slow cooker and spray with cooking spray. Set on low


Do your cutting: chop the onions and carrots, set aside.
Trim off any fat off the beef. Fat adds taste but should be cooked out. This doesn't happen in a slow cooker. So trim it off. 


I add the chunks of fat to the oil I have heating in a large skillet while I cut up the rest of the beef. 
 

Cut into 1 – 2 inch cubes.



Mix ½ cup of flour with a ½ tsp of salt + pepper to taste. Roll the cubes in a half cup of flour until coated on all sides.


Save back a bit of left over flour to make a surry for thickening if needed. But throw away any not cook today!

Now remove the chunks of fat from the skillet, they have done their job, throw them away. 
 

Saute the beef until browned on all sides. The flour will have given it a nice touch of a crust. 
 

Set aside, add the onion to the same skillet and stir them around picking up any bits of that wonderful beef flavor. “Sweat” the onions until they start to turn transparent.

Now to the slow cooker:


add the carrots, then the onions
Now the beef and pour in the 32 oz carton of beef broth.



 Cover and let cook for 6 ½ hours on low.


While this is simmering, cut the stems off the spinach and drain the white beans.


At the 6 ½ hour mark, add the spinach by handfuls, stirring each in as it wilts. Pour in the beans.
Add the frozen Tortellini 


Cover and cook for an additional hour.

*If you wish to use regular pasta, I suggest thin noodles or angel hair. Add at the end of the cooking time. Re-cover, turn off the heat, and let sit for 20 minutes. The pasta will be fully cooked and not mushy.

Such a hearty royal dish fit for your King or Master



Serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon



Maelgwn Gwynedd died c. 547 was one of the first kings of the North Welsh kingdom of Gwynedd in the 6th century A.D.

It is said that "Malgo, king of the Venedotians" addicted himself to sex with other men!

We know that Maelgwn had at least three wives, and according to Geoffrey of Monmouth, also had male lovers.

He is nicknamed Maelgwn Hir, or Maelgwn "the Tall" in Welsh. He was sent to St. Illtud's school and given a prestigious education. His royal courts were filled with musicians, poets, and bards, including the famed Dark Age bard Taliesin.

He lived in a time of great political change. He was a contemporary of the historical King Arthur. His life span crossed the time from the general peace Arthur had wrought, to the wars resulting in Arthur's death.

In The Mammoth Book of British Kings and Queens by Mike Ashley, he is listed as homosexual.


The only contemporary information is provided by Saint Gildas, who includes Maelgwn among the five British kings who he condemns in his De Excidio et Conquestu Britanniae.

Maelgwyn is descried as "first in evil" and stating that he was "drunk on wine pressed from the vine of the Sodomites". Geoffrey of Monmouth wrote that he "made himself hateful to God, for he was given to the vice of homosexuality."
How much more interesting the Arthur legend is knowing some of the other Kings around him were guy. Lets fantasize our own legend of the gay king Maelgwn!



Saturday, September 29, 2018

Mr Kristofer Chicken Casserole

Here is a quick simple casserole that will satisfy the hungriest of Masters! Basic comfort food. For fun we are spotlighting a BDSM role model tonight:
Mr. Kristofer Weston. Read more about this interesting man after the recipe. 
 

Caned chicken, noodles, frozen vegetables and soup! Raid the pantry time for this great meal. 
 

Ingredients:
½ box bow tie pasta
2 cans cooked chicken
1 pkg frozen mixed vegetables
1 cup milk
1 22.6oz can cream of chicken soup
½ chopped onion
½ cup mushrooms
4 oz low fat cream cheese
½ pkg ranch dressing mix


Directions:
Put the water on and cook the noodles. Use the shortest time listed on package.
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray.



While the pasta cooks Do your cutting:
Rinse the mushrooms and cut them into large chunks. Chop the onion. Cut the cream cheese into 1 inch chunks.
Drain the chicken



In a large bowl add the mushrooms, onions, and frozen vegetables. Mix well. 
 


In a bowl mix the soup with the milk, cream cheese hunks and half packet of ranch dressing mix. Stir carefully.

 
Add the cooked pasta to the large bowl. Pour the soup mixture on top and stir in. Last step is to gently add in the chicken. Try to keep the larger chunks together.



Dump this into the sprayed casserole. Cover with a lid or foil.



Roast at 350 degrees for about 40 minutes.


Let the casserole rest for 5 minutes before serving it.
The vegetables will be cooked and all of their great taste will be infused into the casserole.


You could serve with a crusty bread, however basically this is a one dish meal with protein, dairy, vegetables, starch, and a cheese.

All in a hot package, rather like Mr Kristofer himself!


So honored to be serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White
  http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon




============================
Mr Kristofer Weston




Mr. Kristofer Weston is a porn director, Leather Daddy and bondage expert, actor and true BDSM role model in the San Francisco area.
Having directed over 60 Porn films and working for studios like Falcon and Colt, he knows his way around the adult and kink industry.
You might know Mr Kristofer as Amp Somers' Daddy or as a director for porn flicks for Boundjocks, and Kinkmen. Mr Kristofer now directs all the hot videos and visuals for Mr-S-Leather in San Francisco. 
Or from the Youtube Channel: Watts the Safeword.

KRISTOFER WESTON - STEVE LANDESS
He has been a player in the BDSM Community since he was 19. That’s when “Leather Daddy Zeus” took the young blond under his wings and showed him the ropes.
In 1992 Kristofer graduated from college and took a trip to Europe meeting the owner of RoB of Amsterdam in a Leather bar. He was offered a job opening the RoB of Amsterdam store in San Francisco. They had just purchased Drummer Magazine and wanted to keep an eye on the operations in San Francisco while they ran the company in Europe.
One of his duties was to review all of the S/M porn that they sold and grow the video sales through Drummer. He soon became a video content expert.
After three years of managing RoB San Francisco Kristofer quit and started his own video distribution company called MASTA Entertainment.
In 1995 I started to direct his own movies under the porn name Steve Landess. He quickly learned he had a knack for directing.
By 2001 John Rutherford became President of Falcon Studios and asked Kristofer to direct the Falcon line of videos. Selling his MASTA, he started directing Falcon movies under my real name of Kristofer Weston. His first movie, “Branded”, had the actors being tied down and branded with a hot iron….Mr Rutherford seemed to like this.
Rutherford bought COLT Studio Group in 2004, and Kristofer got to direct the hottest and hunkiest men in the world for both the COLT and Buckshot brands! 



 
 
Kristofer@mrKristofer.com
He and His pup Amp run the youtube chanel: Watts the Safeword
The two kinksters will take us through how their relationship works, How the world of kink has evolved into the scene, as well as just about any other topic connected with the BDSM scene.
He also has a bondage blog: MrKristofer.com
...and a website: justfor.fans/KristoferWeston 
 












He travels extensively promoting the BDSM/Leather lifestyle. Lecturing, demonstrating, and otherwise being a role model for kinksters all over the world.