{"id":797,"date":"2020-04-07T16:45:41","date_gmt":"2020-04-07T16:45:41","guid":{"rendered":"https:\/\/dodgemillmuseum.com\/?p=797"},"modified":"2020-04-07T16:45:41","modified_gmt":"2020-04-07T16:45:41","slug":"a-traditional-new-england-village-two-day-dinner","status":"publish","type":"post","link":"https:\/\/dodgemillmuseum.com\/?p=797","title":{"rendered":"A TRADITIONAL NEW ENGLAND VILLAGE TWO DAY DINNER"},"content":{"rendered":"

BIFF’S TWO DAY BOILED DINNER<\/strong><\/span><\/p>\n

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A KITCHEN MEMORY: PHOTO CREDIT DODGE MILL MUSEUM<\/span><\/strong><\/span><\/p>\n

I started yesterday morning slow simmering all day in a reliable crockpot, a 3 to 4 pound boneless smoked shoulder in ample water with added aromatics – chunked stalk of celery, chunked half onion, several whole bay leaves and five whole peppercorns. Easy.<\/strong><\/span><\/p>\n

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Simmer till evening – fall apart done, remove shoulder parts from broth to cool in a blotted platter on counter top. Reserve broth separately in own bowl including, cooked celery and onion parts and begin cooling process before placing in refrigerator overnight.<\/strong><\/span><\/p>\n

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Remove fat from cooled meat and also refrigerate overnight. Fat removal is always the messy part – work smart with stand-by rendering tools of choice, hand soap and paper towels.<\/strong><\/span><\/p>\n

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Wash crock pot for next day.<\/strong><\/span><\/p>\n

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Day two, skim surface fat from gelatinous cool broth and pour broth back into crockpot on low heat – add desired amount of chunked veggies to broth, green cabbage, carrots, potatoes and onions. Slow simmer till evening meal.<\/strong><\/span><\/p>\n

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Prior to serving, cold reserve meat is neatly sliced and arranged with a bit of broth in loosely covered pyrex pie plate and brought to serving temp in micro. Garnish with fresh parsley.<\/strong><\/span><\/p>\n

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Homemade pink unsugared overripe apple sauce makes for a great side dish. Puree cored and cooked unpeeled apples with electric wand. Add cinnamon to taste.<\/strong><\/span><\/p>\n

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Serve family style both warm ham and veggies (perforated spoon) with a supply of deep yellow mustard as a preferred companion compliment. Vinegar as well.<\/strong><\/span><\/p>\n

 <\/p>\n

Presently, we are three adults here at home. Any leftovers, a plus.<\/strong><\/span><\/p>\n

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This is good cool weather fare after a day of watershed exploration.<\/strong><\/span><\/p>\n

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Don Doucette<\/strong><\/span><\/p>\n

“Ten Mile River Rambles”<\/strong><\/span><\/p>\n

Friends of the Ten Mile and Bucklin Brook Watershed<\/strong><\/span><\/p>\n

Citizens of the Narragansett Basin<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

BIFF’S TWO DAY BOILED DINNER A KITCHEN MEMORY: PHOTO CREDIT DODGE MILL MUSEUM I started yesterday morning slow simmering all day in a reliable crockpot, a 3 to 4 pound boneless smoked shoulder in ample water with added aromatics – chunked stalk of celery, chunked half onion, several whole bay leaves and five whole peppercorns.<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"admin","author_link":"https:\/\/dodgemillmuseum.com\/?author=1"},"rttpg_comment":0,"rttpg_category":"Uncategorized<\/a>","rttpg_excerpt":"BIFF’S TWO DAY BOILED DINNER A KITCHEN MEMORY: PHOTO CREDIT DODGE MILL MUSEUM I started yesterday morning slow simmering all day in a reliable crockpot, a 3 to 4 pound boneless smoked shoulder in ample water with added aromatics – chunked stalk of celery, chunked half onion, several whole bay leaves and five whole peppercorns.Read…","_links":{"self":[{"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/posts\/797"}],"collection":[{"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=797"}],"version-history":[{"count":1,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/posts\/797\/revisions"}],"predecessor-version":[{"id":799,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=\/wp\/v2\/posts\/797\/revisions\/799"}],"wp:attachment":[{"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dodgemillmuseum.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}