Here’s a good seasonal recipe to try, especially if you have someone in your family that enjoys hunting. It is from the Silver Palettte Cookbook. It takes some prep work, but is very good.
Pheasant With Leek And Pecan Stuffing
2 pheasants or guinea hens, or one large roasting chicken, or a Red Bourbon Turkey
1 tbsp olive oil
1/2 cup finely chopped yellow onion
1 large carrot, peeled and finely chopped
2 tbsp plus 1 tsp dried marjoram, or 2 cups fresh in season
1/4 tsp dried thyme, or 1 tbsp fresh in season
1 bay leaf
2 sprigs Italian parsley
3 cups chicken stock (of course make your own from Kookoolan Farms feet and necks, don’t buy canned)
12 Tbsp (1.5 sticks) sweet butter
10 medium-sized leeks, white part only, well cleaned and thinly sliced
6 cups crumbs from good-quality white or wheat bread
2 cups toasted pecans
1 cup finely chopped Italian parsley
4 slices of pancetta, 4 oz total (bacon can be substituted, but pancetta really tastes different and better! — buy the most expensive pancetta at Viande Meats inside Pastaworks/City Market in northwest Portland, it really does make a difference in this recipe!)
1/2 cup heavy cream
1. Rinse poultry inside and out, and pat dry with paper towels. If organs are available, chop neck, heart and gizzard but save the liver for another use.
2. Heat oil in a small saucepan. Brown neck and giblets well, turning frequently. Add onion, carrot, and 1 tsp marjoram. Reduce heat to low and cook covered undtil vegetables are tender, about 25 minutes.
3. Uncover, add thyme, bay, parsley, and stock, and season with a pinch of salt and freshly ground black pepper. Bring to a boil; reduce heat and simmer, partially covered, for 45 minutes. Strain the stock, discarding the solids, and reserve.
4. Melt the butter in a skillet. stir in the sliced leeks and cook covered over low heat about 30 minutes until very tender.
5. Toss the leeks and their butter with the bread crumbs, pecans, chopped parsley, and remaining marjoram. Season lightly with salt and generously with pepper, and toss again. (NOTE: at this point you can freeze part of the stuffing for later convenience.) If the stuffing seems dry, moisten it with the reserved broth.
6. Preheat the oven to 375 F.
7. Stuff your poultry, truss if necessary, and drape the breasts with pancetta. Set the birds in a roasting pan.
8. Set the roasting pan in the middle of the oven and roast until done, basting occasionally with the fat and juices that accumulate. Chrissie likes to test smaller birds by pricking the thigh to check that the juices are clear; for turkeys, check the breast temperature. When done, remove the birds from the pan, cover with foil, and keep warm while you make the gravy.
9. Pour excess fat out of the pan (of course reserve it for later sauteeing of vegetables and potatoes). Pour reserved stock and heavy cream into the pan, and set over medium heat. Bring to a boil, reduce heat, and simmer, sturring and scraping up any browned bits, until sauce is reduced by about one third. Taste and correct seasoning with salt and pepper, and morethyme if desired.
10. Carve phesants, arrange the meat on a platter, mound the stuffing in the center of the platter, and drizzle the meat and stuffing with the sauce. Serve immediately, passing the remaining sauce in a boat.
Some of you out there may be familiar with the quote, “It takes a village to raise a child,” but what does this popular African proverb really mean? Well— no matter where you live, or where you come from, the meaning is the same. Every person in a community has a vested interest in seeing to it that every child is well cared for, well educated, and well raised. While most people can relate to this and believe in it, this quote can also be applied to other relationships. At PGC, we like to use the same philosophy. We work as a team, and each member has an important role to play—to make sure that each job we do is well cared for. From sales to customer service, measuring to fabrication to final installation, we all have a vested interest in you, the customer. For the last 14 years, we’ve been working together providing our customers beautiful countertops. We’d like to take this opportunity to thank our team, both past and present, for their help and dedication.
Following are a few photos of team members working together raising some granite:
Csomic Black Granite Island
Csomic Black Granite Island
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If you live in Minnesota, you know that the weather can often make news headlines, and yesterday… it did just that. An all-time lowest pressure record was broken in both Minnesota and Wisconsin, and with that low pressure came high winds, some gusting to as much as 50-60 MPH. Those whipping winds caused a number of problems including: some power outages, some school closings, fallen trees, delayed airline flights, etc. The high winds also caused some damage here at PGC including a broken granite slab, fence damage, and a fallen door sign. With most granite slabs weighing on average 900-1000 pounds, you know those winds had to whipping pretty hard. Thankfully there was minimal damage. While windy conditions are supposed to continue throughout the day today, we can expect some relief by later this evening.
Thanks for reading and make sure you hang on to your hat today!
When it comes to remodeling a kitchen, many people, these days, are choosing to do an island in their home…and why not? Islands not only provide a great food prep area, but also add extra storage space, and provide an additional gathering area. Many times, in our showroom, we are asked the question, “How much of an overhang should my island have?” Unfortunately there is no standard answer to that question, and it is often a personal preference. It also depends upon the look you are trying to achieve, or the seating options you desire. At PGC, we do not recommend adding an overhang larger than 12″ without some sort of additional support, in most circumstances. If you are interested in adding a larger overhang, there are several options you can use for support. One option is to build some sort of post to bear the extra weight. The other option you might want to consider is adding some corbels. Corbels come in a variety of styles and material options.
Following are a few links I found for corbel options that I wanted to share:
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In this blog, I wanted to focus on the color, Crema Bordeaux, which is quarried in Brazil. Like many Brazilian stones, Crema Bordeaux is a striking color. It contains rich red, burgundy tones that add warmth to any room, along with some beige and peach undertones that give the stone an appealing flowing movement. This color would make a great kitchen island, or countertop, as well as a bar top, or bathroom vanity.
If you are looking for a red, or burgundy colored granite, make sure you take a look at Crema Bordeaux. We have some great looking stock at our facility right now. Make sure you stop by for a visit.
Crema Bordeaux granite
Crema Bordeaux Granite
Crema Bordeaux Granite Bar top
Thanks for reading!