PORK CHOPS AND APPLESAUCE my way...

 This morning I could not decide if I wanted to make a pork roast or gumbo.  My darling husband was the tie breaker.  He wanted pork.

I started off thinking about marinating my rib roast in red wine, then I started thinking about the sweetness level and soon was thinking about what fruits I could use instead.  Eventually I ended up go to the classic that everyone loves...

PORK CHOPS AND APPLE SAUCE

Well, not quite.  I think it was a 6 lb rib roast.  I  rubbed it down with a mix of: garlic, dijon mustard, rosemary and pepper.  Then I grated onion and mixed it with applesauce and poured it over the top.  I cooked it at 225 for about 4 hours.

There was so much amazing juice from it that I mixed flour into the sauce to make a gravy.

To accompany this, I wilted some thin sliced leeks with butter and used liquid from yogurt I was draining for the potatoes.   

This will be done again.

Ingredients:

RUB

2 T garlic

2 T dijon mustard

2 T rosemary fresh chopped, or 1 T dry

1 T pepper

TOPPIING

2 c applesauce

1 c sweet onion, grated

POTATOES

2 leeks

1/4 c butter

3 2/3 c yogurt liquid ( you could also use half yogurt or buttermilk and half water or make them normally, substituting 1 c sourcream for 1/2 milk. 

1 pkg Honest Earth mashed potatoes

COOKING DIRIECTION-for those needing more guidance  tee-hee

1) mix the rub and smother your roast with it

2) put it baking dish

3) mix applesauce and onion and pour over pork

4) cover and bake at 225 for 3 hours covered

5) uncover and bake for an additional hour to form a crust.  

     for more crust, uncover sooner, or don't cover at all

***Once you pull it from the oven, drain the juice into a sauce pan and whisk in 2 T flour for every cup (for a thick gravy, or 1 T flour per cup of juice for a thin gravy), bring to a boil, wisking until it becomes glossy and translucent.

Below is a link to the potatoes I use.  Freeze dried without any preservatives:

1) put leeks and butter in  covered sauce pan on medium, stirring occasionally until wilted

2) add half of liquid and bring to boil

3) stir in potatoes

4) add remaining liquid and stir until well combined

5) turn off heat and let sit until ready to serve.

***  Though I made this with a rack roast, in the future I would use a standard pork roast, as I lost the beautiful crust in the cutting.  We still put the sauce back on for eating.***

https://www.amazon.com/Honest-Earth-Creamy-Mash-Potatoes/dp/B09XSTKHQL/ref=sxin_17_pa_sp_search_thematic_sspa?cv_ct_cx=mashed+potatoes&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=1-3-6024b2a3-78e4-4fed-8fed-e1613be3bcce-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&psc=1

Ratatouille

Ratatouille, made famous by the French and even more famous by the movie, I believe originated in India.  When I look at it I see plants and a cooking method all appropriate for India.  The key to my Ratatouille is Fennel.  If you change the origin, you change the flavor just a bit and go from there.

If you want it to be completely authentic you would probably cook to whole spices until they pop, then saute the onion until tranlucent slowly adding all of the other ingredients and simmering all day.  My method is easier, and I will even give you a crock pot method.

RATATOUILLE

Ingredients

1/2 c butter or olive oil(vegan)
1 medium onion-perferably sweet
1 medium egglplant
1 large green bell pepper
1 large yellow or red bell pepper
1 large zucchini
1 large yellow summer squash
2 28oz cans of whole peeled tomatoes-preferably without any additives like Calcium Chloride
2 bay leaves
1/4 c garlic
1 t cumin
1 t coriander
1-1 1/2 T fennel
1 t crushed red pepper(or 1/2 jalepeno seeded)
1 c fresh basil chopped
salt

DIRECTIONS

1)  Dice eggplant into 1/2" cubes

2)  salt eggplant liberaly and place in colander inside of bowl and weigh it down with a bowl to extrude bitter juices

3)  cut all vegetables into a small dice

4)  once eggplant has extruded about 1/2-1 c juice rinse it under cold running water until salt flavor is almost gone

5)  open tomatoes, retaining juice, squeeze each tomato, crushing it into several pieces


Crock Pot

After completing steps 1-5 above

6) Put all ingredients into crockpot and cook at a low simmer all day

7) adjust salt before service


Stove Top

After completing steps 1-5 above

6) melt butter or heat oil in pan and saute onions until translucent

7) add next 5 ingredients and stir until hot

8) add remaining ingredients, except for basil and salt, bring to a boil

9) reduce to simmer for 1-2 hours, stirring occasionally

10) 5 minutes before service add basil and adjust salt as desired


Traditional

After completing steps 1-5 above

5) heat pan dry and roast cumin, coriander, fennel and crushed red pepper seeds until they pop

6) add onions and saute until translucent

7) add remaining ingredients, bring to boil

8) reduce to simmer for 1+ hours

9) serve with rice

NOTES

1) this is great on its own or served with bread.  I believe it would traditionally be served with rice or and Indian flat bread like Naan.  It also makes a great pasta sauce and I have even made Lasagna with it.  You could also simmer a roast in it or serve it as a side dish.

Beef simmered in red sauce over a bed of polenta with gorgonzola

Last nights supper was inspired by a recipe I saw for Polenta with Gorgonzola which I immediately decided needed to be cooked with Steak.  Unfortunately, I was unable to pull up the original recipe as we had some harsh weather.  Here it is, it was so drool worthy that my husband and our friend both licked their plates.

INGREDIENTS

Polenta with Gorgonzola

1 3/4 c polenta
1 qt chicken stock
1 1/2 c water
4 oz gorgonzola

Steak in red sauce

2 lbs Beef(see note below)
1 t kosher salt
1 t black pepper
2 T crushed garlic
1/4 bunch flat leaf parsley
1 t oregano
1/2 t crushed red pepper
1/2 c extra virgin olive oil
1 15oz can crushed tomatoes
2 c white wine
4 oz Asiago

DIRECTIONS

1S)  Sprinkle beef with salt and pepper

2S)  Make marinade of garlic, parsley, oregano, crushed red pepper and olive oil

3S)  Rub marinade on beef and let sit for 1 hour to three days

4P)  Bring water and chicken stock to a boil and slowly whisk in polenta until it starts to thicken

5P)  Lower heat to simmer, cover and stir occasionally

6S)  In a separate pan, preheated to high, brown steak on both sides

7S)  Mix remaining marinade, tomato and wine and bring to a boil, lower to a simmer, cover and cook until tender

8S)  Remove steak from pan and let rest before slicing

9P)  Stir gorgonzola into polenta

9)   Pour polenta into bowls or onto plates, top with sliced steak, red sauce then grate asiago over the top.  Serve while it is hot.

NOTES
1* Beef-  I used London Broil.  I think a Flank, Flat Iron, Eye of Round or any other mediocre steak would work.  You could also use cheaper cuts of meat, like chunks of stew meat or a chuck roast, if you chose to freeze them in the marinade and thaw, or cook longer.  This could definitely be done in the crock pot.

2*  Polenta, when you are simmering polenta it needs to be on the lowest setting available.  If it should happen to get too stiff you can add small amounts of water to loosen it up.  It will loosen up when you add the gorgonzola.

Red Beans & Rice - the old Gulf Coast Way...

Red Beans and Rice is one of the oldest Gulf Coast food traditions, along side Hoppin John.  Like many foods it has been bastardized over the years, its roots long forgotten...

Long ago Red Beans and Rice would have been cooked on Mondays, washdays, and simmered on the stove all day.  It may well have had a ham bone if one was available.  As much as this dish should not be rushed, I have both a quick and slow version.  It can also be pressured canned or frozen.

This dish should have a creamy consistency, much like a thick gravy.  If you really want to retain the integrity of the original dish, that people fell in love with you might try Crowders instead of kidney beans, and definitely serve it over long grain brown rice assuming you are not one of the rare people with access to Carolina Gold Rice.  Sweet onions are definitely an assest for this dish and let us not forget a good quality Andouille.  I know that Chicken Andouille is not traditional, but AMYLU makes one that is every bit as good as the best Andouille we had in New Orleans.  

I digress...

After doing my usual research and taste tests with old locals I feel I can confidently share my recipe.

RED BEANS & RICE

Ingredients

1 lb dry red beans-I think the smaller ones work better, but Kidneys are perfectly acceptable
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice


Directions

1) Soak the beans overnight in cold water

2) Drain and rinse beans well and put into crock pot, or pot to slowly simmer all day.

3) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

4) Put first 10 ingredients, into pot and add water to cover.

5) If using a crock pot, cover it tightly, put it on high and leave it there all day, stirring when ever...
    If using the stove top method, bring to a boil, stir, cover and put on the lowest heat possible,
    stirring as necessary.

6) Add remaining ingredients to taste.

7) If the Red Beans are not creamy from stirring either use a potato masher or your blender to make
    a paste out of half of your beans

8) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

9)  When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.


QUICK VERSION:

4 15 oz cans of Kidney beans with liquid               (please be mindful of the ingredients as
            you only want beans, salt, water and (sadly) calcium chloride)
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice

1) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

2) Do not drain the beans as the liquid is part of the flavor.

3) Put two of the cans of beans through your blender with the butter until they form a smooth paste.

4) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

5) Put first 10 ingredients, into pot and add water to cover.

6) Bring to a boil, stir, lower to a simmer,  cover and stir as necessary.

7) Add remaining ingredients to taste about 15 minutes before your rice is ready.

8) When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.

I know this dish does not look like much, but, when cooked correctly is an easy crowd pleaser!

Beef Barley Soup

My darling husband has been a bit under the weather.  For us that always calls for Soups!  I have made Pho, Ramen, French Onion and now Beef Barley.  I still have to make an Irish Wild Mushroom Soup and Chicken (probably noodle) soup and what ever else pops into my head.

Tonights concoction was the Beef Barley.  I tried making it in our new rice cooker, because I could.  That worked out well.  The soup was exceptional, even by my strict standards.  So, here is how I made it.

BEEF BARLEY SOUP

INGREDIENTS:

2 T oil

2 carrots, chopped

1 parsnip, chopped

1 red onion, diced

3 stalks celery, chopped

1 1/2 T garlic, minced

2 T "Spice Rub" from the Feast Hall

1/2 c barley

2 lb beef

2 qt beef stock

2 qt water

DIRECTIONS:

1)  Heat pan, put in oil and onions and saute for a few minutes before adding carrots, parsnip and celery

2)  Cut beef into small bitesize pieces and mix with spice rub and mix into pan with all remaining ingredients, mix and cover

3)  Bring to a rolling boil for about 30 minutes then drop to a simmer until reduced by 1 qt

4)  Serve with a good bread to soak up all the juices

NOTES:

If you do not have beef stock I have found "Better than Boullion" to be a fine substitute.  I unfortunately have not been able to find good beef stock here so, it has been my saviour.  I used 4 qt water and 2 T Better than Boullion.

Makes 4 qt of soup

Pimento Cheese

I have no idea how I have not posted this before!  I have been using this recipe for about two years and kept having to refer to an email I sent it to a friend in to find it.   So, here it is!!!



PIMENTO CHEESE

Ingredients
1/2 lb Sharp Cheddar
1/2 lb Pepper Jack
4 oz Jar Pimentos
1 t Chipotle
4 oz Cream Cheese

DIRECTIONS
1)  Grate Cheddar and Jack
2)  Drain Pimentos
3)  Place all ingredients in mixer and mix until mostly smooth
4)  Refrigerate until service


NOTES
1)  If you can not get Pimentos you can use roasted red peppers
2)  If you can not get Chipotle use 1/2 t Cayenne & 1/2 t Paprika
3)  I originally used Mayonaisse, but the cream cheese gives better flavor, texture and mouth feel.

Rouladin Meatball Gnocchi Beef Stew

Tonight I played with fusion between German and Italian, which makes it very American.

Let me go back.  I gave my husband the choice between chicken, pork and hamburger.  He chose hamburger.  The inspiration was not coming to me.  I was racking my brain for what to do with that hamburger.  I questioned him for any ideas.  He came back talking about hamburgers, which require pickles.  That got me thinking about rouladin.  I taught a very dear friend in Virginia how to make rouladin.  I advised her that it could even be made from hamburger, if that is what you had.  Yes, I know it is not traditional.  That being said, anyone who knows me knows that I can work with an empty pantry to make gourmet whatever.  So, I digress...

I did not fully feel like rouladin, so I thought I could make rouladin meatballs, and a tasty soup with noodles.  After formulating the flavors I decide on a meatball with the mustard and pickles and a beef broth with noodles, onions, mushrooms.  After debating the merits of diced potatoes, gnocci or egg noodles, I realized I was really looking for the flavor and texture of the gnocci.  That being said, here is the recipe.

INGREDIENTS
     Meatballs:
1 lb hamburger
2 eggs
1/2 c breadcrumbs
1/2 c dill pickle relish or diced dill pickles
1/4 t salt
1/2 t pepper
1/8 t nutmeg (because I can not cook german without it)
1 T stone ground mustard
1 T garic, minced
1 T Bacon Drippings or Grape Seed Oil

     Soup
1 red onion, thin sliced
1/4 lb mushrooms, sliced
1 lb gnocci
1 qt beef stock

DIRECTIONS
1). Put Onion and mushroom in 8 qt stock pot on high, stirring with regularity

2). Mix all meatball ingredients, except oil and let sit for 5 minutes

3). Heat saute pan and put oil in it.  Make meatballs into 1 T balls and cook.

4)  Add beef stock to onions and mushrooms and bring to boil and add gnocci.

5). Stir in meatballs

6). Bring to boil.

7). Dice 2 pickles to garnish

8). Garnish and serve!

Viola!!!

Oyster Stew

When we first got to Virginia we had an amazing oyster stew at a local restaurant.  We later returned to the same restaurant with the intent of trying to duplicate it.  Unfortunately it was not the same that night.  It was mediocre at best.  I have tried a few recipes since and not been elated.  

Fast forward a few months and my husband finds a recipe in Garden and Gun Magazine.  I look at it, we get the fresh oysters to shuck along with a few ingredients.   Of course there are a few modifications along the way.  So, here it is.

OYSTER STEW for two
1 dozen salty oysters
4 t butter
1/4 t celery seed
1 T shallot
1 c milk
1 c heavy whipping cream
1/2 t chulula
1/4 t Worcestershire
1/4 t pepper


DIRECTIONS
1). Shuck the oysters, saving the juice and straining it through a coffee filter
2). Mince shallots and saute in pan with celery seed and 2 t butter, until tender
3). Add milk, cream, oyster juice and bring to low simmer
4). Cook oysters in base for 2-3 minutes and remove, dividing between two bowls.
5). Add 1 t butter and 1/8 t black pepper to each bowl
6). Add Worcestershire and Chulula to soup and cook for 1-2 minutes before dividing between bowl

NOTES
1). Most people recommend oyster crackers.  My husband and I prefer a good cheesy bread, and a nice white wine, like a Pino Gregio.

1).  Where I love the Chulula, my husband finished it with some Chipotle Tabasco.

Tortilla Soup

I have no idea how this recipe has escaped me.

Tortilla Soup

Ingredients

1 lb diced chicken, or pork

1 qt chicken broth

15 oz can corn

15 oz can black beans

15 oz can hotel

1 t garlic

1 t chili powder

1 t chipotle

Directions

Put all ingredients in pan and bring to boil

Serve with sour cream, tortilla chips, olives, guacamole, onions, grated cheddar or anything else you would serve with Mexican food.

NOTES

IF you want to make this vegetarian then replace the chicken stock with 15 oz can tomato sauce and 1 pt water and either omit or replace meat with rice.

Bar-B-Que Sauce "the Feast Hall Bar-B-Que Rub"

Whether you just ran out of it, do not have the space for it, rarely use it or just want better ingredients, it is quick and easy to make Bar-B-Que Sauce with the Feast Hall Bar-B-Que Rub.

INGREDIENTS
1 (6 oz) can tomato paste
1 c apple cider vinegar
1/2 c molasses
3 T Bar-B-Que Rub

DIRECTIONS
1) mix all ingredients in a pan
2) bring to a boil then lower to a simmer, stirring frequently, then remove from heat and use or serve

Chili three ways "the Feast Hall Bar-B-Que Rub"

I love making a quick chili with the Feast Halls Bar-B-Que Rub.  It is a minimum of fuss and you know everything that is in it.

INGREDIENTS
Chili con Carne                                  
1/2 red onion-diced
1/2 lb hamburger
2 (15 oz) cans tomato sauce
1 (15 oz) can black beans
3 T Bar-B-Que Rub

Thick Chili con Carne
1/2 red onion-diced
1/2 lb hamburger
1 (15 oz) cans tomato sauce
1 (15 oz) can black beans
2 T Bar-B-Que Rub

Chili
1/2 red onion-diced
1/2 lb hamburger
1 (15 oz) cans tomato sauce
1 1/2 T Bar-B-Que Rub

DIRECTIONS(Choose your preferred style of chili)
1) put onion, hamburger and Bar-B-Que Rub in pan and cook, crumbling hamburger until it is all cooked
2) add remaining ingredients and simmer until desired consistency is reached
3) add more Bar-B-Que Rub as desired, 1/2 T at a time and cooking for 5 minutes before adding more.

SERVING SUGGESTIONS:  I love to serve chili with grated cheddar, sour cream, diced onions, and tortilla chips or corn bread

Cream of mushroom soup

When going shopping with family last week the question of cream of mushroom soup came up.  I said no canned soups as most of them have crap like MSG in them.  Many people use cream of mushroom as a base for things like green bean casseroles and chicken casseroles, just to name a few.  The reality ls that it is easy to make, much like macaroni and cheese, but most people do not know how.  So, I gave a cooking lesson on vacation (surprise, surprise).  

CREAM OF MUSHROOM SOUP

Ingredients

8 oz sliced mushrooms (preferably crimini, but white button are ok)

1/3 rasher (1/4 lb) bacon 

1/4 c flour

1 qt whole milk

1 t salt

1 t pepper

1/4 t nutmeg

OR instead of salt, pepper and nutmeg 1 T Everything or Ginny Rub from the Feast Hall

1)  Cut raw bacon into short 1/2" wide pieces (across the bacon) put in medium saucepan and start to cook over medium-low heat until it starts to render. (If you do not want to use bacon use 1/4 c butter and melt it or use olive oil.

2)  Add mushrooms and seasoning and stir together.   Keep on medium-low heat and cover, stirring occasionally.  Sweating mushrooms until they become soft and release all of their juice.

3)  Uncover pan, raise to high heat, stir and cook until mushroom juice mostly evaporated.

4)  Mix flour into mushroom until everything is evenly coated.

5)  Whisk in milk, quickly while bringing to a boil. 

6)  If you are using this for a casserole or are going to cook it further you can remove from heat now. If you are serving it as it you should simmer it for about 30 minutes to cook out the flour taste.

Miso Mahi Mahi

Continuing on with the Friday fish tradition this week I was inspired by a beautiful Mahi Mahi a wonderful Miso soup mix I found.  Thank you Trader Joes.  This is a well balanced meal in itself and does not require more courses or accompaniments.

Miso Mahi Mahi

Ingredients

1 lb Mahi Mahi
1 lb parsnips
1 small red onion
1 lb asparagus
1 T sesame oil
6 c Miso soup (enough mix to make)
2 T sriracha or other pepper/garlic sauce
1 T hoisan
1 t grated fresh ginger
1 t garlic
100 g rice noodles

Directions

1) julianne onions, peel and cut parsnips into coins, cut asparagus into 1 1/2" lengths after snapping the ends

2) Saute onions and parsnips in Sesame oil until onions become partially transparent

3)  Bring Miso soup to a boil, turn off heat, put fish in and cover

4)  Mix sriacha, hoisin, ginger and garlic into parsnips and onions

5)  Evenly spread asparagus on top of parsnips and onions and cook for 3 minutes more then stir to combine

6)  Evenly divide parsnip mix into 4-5 bowls, topped by equal amounts of uncooked noodles then fish then miso and serve

NOTES:

I realize that some of these items may be seasonal in your area or just hard to get so here is a substitutions list:

Miso soup-fish or vegetable stock

Parsnips-carrots

Mahi Mahi- just about any fish, rock fish, salmon, cod, halibut

Rice noodles-speghetini

I hope you enjoy this detour into fusion cuisine as much as my friends and family did.

Anthoinette

Pink Soup

I was thinking biscuits and gravy and my husband wanted pasta in a red sauce with hot italian sausage. So we compromised and came up with a winner.

Pink Soup

Ingredients:
1         red onion, diced
1/4 lb  mushrooms, sliced
1 lb     hot italian sausage
1/2 c   flour
4 c      milk
3 c      water
1 c      tomato paste
1 t      salt
1/2 t   garlic
1/2 t   pepper
1/2 t   fennel
1/2 t   basil
1/2 t   rosemary


Directions
1)  crumble and cook hot italian sausage

2)  when sausage is almost cooked add onions and cook until translucent

3)  add in mushrooms, then add in flour, mixing until it coats everything

4)  stir in the milk until well mixed, keep stirring until mixture comes to a boil

5)  mix the tomato paste with water and mix into pot

6)  add all remaining ingredients, bring back to boil then down to a simmer for at least 15 minutes before serving

I suggest serving this with grilled cheese sandwiches

Cioppino a.k.a. Italian Seafood Stew

Cioppino has been a favorite for my husband and myself for well over a decade.  With the weather turning cold and once again being where we can get good seafood our hunger has been renewed.

Chioppino

Ingredients
1    16 oz can diced tomatoes
1      8 oz can tomato paste
1 c            water
2 T           oil
1               red onion, diced
5 t             garlic, minced
1/2 lb        mushrooms, sliced
1 T           basil
1/2 T        oregano
1/2 T        fennel seed
1 t            thyme
1 t            marjoram
1 t            salt
1 t            pepper
1 lb          clams
1 lb          shrimp
1/2 lb       mussels
1/2 lb       fish(salmon is preferred)

Directions
1)  heat stock pot and add oil

2)  saute onions and mushrooms until onions are transparent, then add garlic and saute for a few minutes more

3)  add diced tomatoes, tomato paste and water along with basil, oregano, fennel, thyme, marjoram, salt and pepper, bring to a boil then drop to a simmer

4)  cut fish into 1" cubes, peel and devein shrimp, pull the beards from your mussels

5)  once the broth has simmered for at least 15 minutes add the mussels

6)  wait 5 minutes and add the clams

7)  once the mussels are mostly opened add the fish and shrimp, cover the pan and let cook for 3 mintues

8)  when the shrimp are pink and all of the clams and mussels are open your stew is ready to serve

I encourage serving this with sourdough bread.  Feeds 6.

NOTES:
Any kind of shellfish can be used, crab, clams, mussels, oysters, etc...  With the fish you need to be more selective.  The fish needs to be firm.  Salmon is our first choice.  Shark, tuna, halibut are all good options.

Potato Salad for the Masses

When we started looking for a good potato salad we found Bobby Flays German Potato Salad. Unfortunately we did not have all of the ingredients. So we did what we do and improvised and changed. This is what we came up with. CATEGORY: Starches Recipe Name: Almost German Potato Salad Ingredients: 3 Lbs New Potatoes 2 Red Onions 3/4 Lb Bacon 3/4 c apple cider vinegar 1 t mustard powder 1 t coriander 1 t cumin 2 T Stone Ground Mustard ( or 1 T mustard seed  & 1 T mustard) 1/4 C Olive Oil 1 t Salt 1 T Pepper 8 Green Onions 1/2 C Mayonnaise 1 C Grated Cheddar Steps: * Quarter 1 onion and put in a large pot with whole potatoes, cover with water and bring to a boil. * Boil for 15 minutes then drain, discarding onion * Cube potatoes into bite size pieces while still warm * Dice bacon then cook until crisp. When done drain off drippings, reserving half * Dice and saute 2nd onion in bacon drippings 4-5 minutes * To onion add Vinegar and seasonings then cook for 2 minutes more before adding Mayonnaisse and Mustard * coat potatoes with onion mixture then cool * slice up green onions * Mix Green Onions, Bacon, Cheddar and salt and pepper to taste at least 10 minutes before serving. NOTES: This recipe was inspired by Bobby Flays Potato Salad Link (URL): http://www.foodnetwork.com/recipes/bobby-flay/german-potato-salad-recipe/index.h\ tml

Turnip Scallop

As I continue down the road of making food safe for diabetics I am again confronted by my old advisary, the turnip. I think with this recipe I have finally conquered it. CATEGORY: Vegetables Recipe Name: Turnip Scallop (low glycemic index) Ingredients: 1 T salt 6 medium turnips 6 oz bacon 1 large red onion 2 granny smith apples 1/4 c flour 4 c milk 1/4 t nutmeg 1/2 t mustard powder 1/2 t salt 1 t pepper Steps: * Peel turnips * slice turnips 1/4" thick then place in large sauce pan with water to cover +1" and 1 T salt * put on high heat to bring to boil, then boil for 15 minutes and drain * while waiting for turnips to boil chop bacon and cook on medium heat to render * dice onion and apples * when bacon has rendered, saute onion in bacon drippings until translucent * add apples to bacon and onion * mix in flour * stir in half the milk and bring to boil * add remainder of milk, bring back to boil, mix in salt, pepper, mustard powder, nutmeg and remove from heat ***turnips should be done at this point*** * put 1/4 of the mixture in a baking dish, then layer with turnips and remainder of mixture, making certain that sauce is on top * bake at 350 for 1 hour * serve NOTES: The salt in the water completely gets rid of the bitterness often associated with turnips

Barley Mushroom Risoto "the Feast Hall" Everything Seasoning

It is not uncommon knowledge that I cook lunch for my husbands office every Wednesday. What would be less commonly known is that one of the people in his office is diabetic. I have been wanting to explore the glycemic index for a while and this gave me the perfect opportunity. I found a few great tidbits of knowledge, as they pertain to grains and diabetes: Whole Wheat is always better than White, and enriched is better than plain When looking at whole wheat pasta you want the Durum Wheat not Semolina Long grain rice, like Basmati and Doongara, especially if it is the brown varieties are in the mid 50's on the glycemic index Rye, Pearled Barley and Quinoa are low on the glycemic index This last one is the most important for the sake of this dish, because it was before I discovered that not all rice was taboo. I served this dish to a few diverse audiences and it was declared a winner by all. CATEGORY: Starches Recipe Name: Barley Mushroom Risotto (low glycemic index) Ingredients: 16 oz pearl barley 1/2 lb bacon 4 lb mushrooms, sliced 1 qt water 3 qt chicken stock 4 T Everything Seasoninghttp://www.thefeasthall.com/our-spice-rubs.html 4 T butter 8 oz parmesean, grated 1 red onion, diced Steps: Keep pan over medium heat for the entire process!!! * chop bacon up then cook until rendered and crispy * add pearl barley and cook, stirring regularly, until it starts to brown * pour in 1 qt water and stir regularly * in a separate pan slowly cook mushrooms with butter, onion, and Everything Seasoning * when the pearl barley is almost dry (think of a cooked oatmeal consistency) stir in 2 c chicken stock and stir occasionally, repeat this step until risotto has soaked up all the chicken stock * by the time all the chicken stock is absorbed the mushroom mixture should be cooked down and somewhat dry * mix the mushroom mixture, and parmesean into risotto * serve NOTES: This dish reheats great in the oven. I have yet to do a smaller batch, but I would make this size batch and freeze portions of it for later use.

Ginny Chicken and Dumpliings

As many of you know I have a few feasts to plan for the first part of next year. To me this means I have to start researching, making, tasting, testing and tasting some more. For one of the feasts I am thinking about something a bit lower key than usual. For one of the courses I want to do chicken with a dumpling soup. The chicken seasoning I am happy with (1 t juniper berries, 1 T kosher salt, 1 T Rosemary, 1 T garlic, 1 T pepper). I knew the juniper berries were risky because they have such a strong flavor, as anyone who has had cheap gin can attest. Fortunately it worked. The dumplings were a different story. I had to find out what a dumpling was in the middle ages. I suspected that they may have been thick noodles, not much different than gnocchi. Fortunately they are not too much different than modern dumplings except that many were stuffed or contained cheese and did not contain baking powder or baking soda. When it comes down to it the unstuffed medieval dumplings were a combination of flour, bread crumbs, egg, butter, firm and/or soft cheese, and occasionally onion or mushroom and seasonings. Amazingly it was easier to find acceptable recipes when searching for modern instead of medieval, once I figured out what the requirements were. I did my first batch today, for my husbands office. For the soup I basically made a chicken soup without the chicken. I used chicken broth, carrots, celery, onion, rosemary, garlic, salt, pepper, and thyme. I started by gently caramelizing the onions and carrots before I added everything else and brought it to a fast simmer or low boil. Then I went to work making the dumpling mix; 1 egg, 1/4 c flour, 3 T butter, 1/4 t nutmeg & 1/2 t salt. I did one batch with whole wheat flour and the other with white flour. As much as I am a stickler for the rules, if people aren't willing to eat it the authenticity means nothing. Fortunately the guys at the office did not notice a difference between the two and gave the dish thumbs up. I know the whole wheat will work flavor wise and it held well. The flavor of the soup in imperative because that is what gives the dumpling its flavor. Next I think I want to try a bit of herb and Parmesan in the dumpling and see how people like it. Don't get me wrong, both the chicken and the soup got thumbs up and I was left with empty pans. I just think I can make it better. Wait for the second trial of dumpling soup Anthoinette Genheimer

Spaetzle in a Mushroom Cream Sauce

CATEGORY: Starches Recipe Name: Spaetzle sauce Ingredients: 1 bag spaetzle 2 T butter 2 T flour 2 c milk 1/4 onion, diced 1/4 lb mushroom, sliced 1/4 t salt 1/4 t pepper 1/4 t nutmeg 1 t garlic Steps: * put water on to boil to cook spaetzle * saute onion and mushroom in butter * coat with flour then whisk milk in and bring to boil, mix in remaining ingredients and lower to simmer stirring frequently * pour spaetzle into water * serve immediately NOTES: * If this will not be served immediately or some will be saved as leftovers toss spaetzle with some butter to coat before mixing with sauce to help it not soak in all the sauce