Hearty fall comfort foods with The Machine Shed
DAVENPORT, Iowa (KWQC) -Jeff Grunder from The Machine Shed demonstrates how to prepare a variety of comfort foods like soups perfect for cooler weather season.
Watch the videos to see how he prepares dishes such as Kale Sausage Tortellini Soup, stuffed pork loin, Pork Pioneer (link for recipe) and pot roast. There is a Machine Shed cookbook that contains many of the recipes that Grunder has shared with viewers over the years.
Recipe details of the featured foods are below.
1-2 lb pork tenderloin- whole 2 T corn oil
1 T Chopped garlic 1T dried Thyme
1T dried Basil 2 cups of heavy cream
2 T melted margarine 2 T flour
1 T pork base – or beef base if cant find pork salt and Pepper to Taste egg noodles
Clean the pork tenderloin up from silver skin – cut in 2 oz medallions. Set aside
In a large skillet heat 2 T of corn oil when it gets hot place 8 -10 – 2oz medallions salt and pepper- cook till medium doneness. Remove from the skillet at allow to rest. Then place the margarine and melt when melted whisk in the flour, cook for 2 minutes-( roux) remove in a small bowl. Place the garlic , thyme, basil in the skillet with just a little oil cook for 5 minutes on low heat. Turn heat up to med-hi and whisk the heavy cream in then followed by your roux, allow to thicken . Whisk in your base and serve over meat and noodles.
Italian Sausage with Cheese Tortellini and Kale
1 Lb Italian Sausage ½ cup diced onion
3 cloves garlic chopped 1 t dried basil
1 t dried oregano ½ t dried mustard
1 t dried red pepper flakes- optional 5 cups chicken stock
2 cups fresh kale- chopped 2 cups cheese tortellini
Salt and pepper to taste grated parmesan
In a stock pot brown sausage till almost cooked , drain most of the grease. Then add onion, garlic, basil, oregano, cook till onions are tender. Place the dried mustard, red pepper flakes, chicken stock, kale , cook for 5 minutes on medium heat. Then add tortellini cook for 5 minutes and serve with parmesan on top.
Pork and Herb Soup
2 lbs of diced pork 2 T oil
2 T chopped Garlic 5 Sprigs of fresh Thyme
1 T dried Basil 2 -15oz cans of diced tomatoes
6 cups chicken stock 2 cups chopped celery
2 cups carrots – diced 2 cups diced potatoes
Brown the diced pork with oil and garlic. Add onion , thyme , basil, diced tomato, and chicken stock, boil for 1 hour till tender, add all other vegetables cook for 15 minutes, or till veggies are tender . remove the stem of thyme and serve
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