Avid cook teaches in Beulah

Food

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Christine Cote, left, and Jackleen Carmack demonstrate how to make sausage at Crystal Crate and Cargo in Beulah.

February 2, 2012

BY KATHY GIBBONS Special to the Record-Eagle The Record Eagle Thu Feb 02, 2012, 08:26 AM EST

BEULAH — Winter can be kind of quiet in downtown Beulah.

So Sally Berlin and Jackleen Carmack decided to spice it up a little with — what else? — food.

For the past few winters, Berlin's Crystal Crate and Cargo shop has been hosting winter cooking demonstrations. Carmack, owner of Jackleen's Gems in downtown Beulah, is an avid cook who was only too happy to participate.

"She just wanted to create a little stir in town," said Berlin, who will observe the store's 35th anniversary in April.

Stir Carmack did — and roll, and grind. She held a class about making sausage.

She also has taught cannoli making and creating pasta from scratch.

"My husband Pat always buys me something with a cord for Christmas," Carmack said.

A few years ago, that meant a sausage grinder from Crystal Crate and Cargo. Carmack said, growing up in the Detroit area, she enjoyed the authentic Italian sausage produced in the area's many ethnic markets. Pat, an Italian, taught her how to make sausage, a skill he learned growing up.

With her own grinder, she's been able to both duplicate as well as create. Carmack estimates she makes about 12 pounds of sausage every two months or so, keeping it in the freezer to use as she needs it.

"The reason I wanted (to make) my own was because I wanted to control the ingredients in it," she said. "It doesn't have any MSG, and I can hog down on the fennel. And it's so simple."

Carmack not only showed those who attended the January class how to make different varieties of Italian sausage, she also demonstrated her recipe for breakfast sausage. She makes it in links using all-natural casings, as well as in patties and just loose to be browned and used in a variety of recipes.

Carmack's sister, Christine Coté, of Willliamsburg, helped show the group how quick and easy it is to whip up meals using the homemade sausage.

Carmack was one of nine children, and learned to cook at an early age.

"There were 11 of us including my mom and dad, so I learned to cook for 11 people," she said. "As a matter of fact, when I got married, I had to scale down my quantities.

"But my mom inspired me to cook at a very young age."

Now 51, Carmack has continued to enjoy cooking. Besides specializing in creating pasta dishes, she loves exploring Mexican recipes and particularly likes to bake what she calls "sweet treats."

"I like to eat," she said, "and cooking is just entertaining for me."

A friend of Carmack's, Becky Newstead, will conduct a class in fondant at Crystal Crate and Cargo on St. Patrick's Day, March 17, from 11 a.m. to 2 p.m. For other class updates, email info@crystalcrate.com.

Following are a few recipes from Carmack. The first one doesn't call for any particular quantity of ingredients. How much to use of each item should be based on your personal taste and how many people you need to feed.

Christine's Gnocchi and Sausage

Loose raw Italian sausage

Chopped onions

Gnocchi

Prewashed fresh spinach

Fresh Parmesan or Romano cheese

Fresh ground pepper

In a skillet, with a little olive oil, brown sausage — separating with a fork to keep broken up — with onions until sausage is cooked through. You shouldn't need to drain good homemade sausage; if there is too much grease, however, drain most of it off.

Separately, boil and drain gnocchi. Stir cooked gnocchi into the sausage mixture. Spread prewashed spinach over the gnocchi/sausage mixture. When the spinach starts to wilt, stir it in and mix well.

Top with grated cheese and fresh cracked pepper. Serve.

Fresh Sweet Italian Sausage

5 lbs. pork butt

1 T. brown sugar

2 T. coarse salt

1 t. coarse black pepper

1½ t. cracked fennel seed

½ t. sweet basil

1 T. garlic powder or 1 T. dry garlic granules

½ t. oregano

1 t. paprika

Cut meat into 1-inch cubes. Toss in spices. Run through grinder. If making links, run it through a second time. Otherwise, make patties or leave loose to brown.

Breakfast Sausage

5 lbs. pork butt

2 T. coarse salt

2 t. ground black pepper

2 t. rubbed sage

½ t. ginger

1 t. thyme

2 t. crushed red pepper

1 T. brown sugar

Follow same directions as for Italian sausage.

If you are an avid cook or want to suggest someone who is to be featured in "Everyday Cook," write to gibbonskath@yahoo.com or care of the Record-Eagle, 120 W. Front, Traverse City, MI 49684.