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

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!!!

Steak and Spinach Salad

Recently Tomato Girl, a friend of mine, asked me to come up with a briney dressing to be served with a steak salad.  She also had the amazing idea to add some steak drippings to it.

So, off I went on my research tangent of different French small sauces and sauces that include red wine.  My idea at the time was based on my Balsamic Honey Mustard.  As I researched I looked at butter, like a buerre rouge.  Many of the sauces had tarragon and shallots.

I had formulated, then I started the trials.

I started with Balsamic, but did not find it briney.  So, I ended up mixing it half and half with red wine vinegar.  I also tried using butter to cook the steak, but the consistency wasn't quite right.  Enter the EVOO Extra Virgin Olive Oil.  I really wanted to use that for the flavor.  After many trials, darn, steak again?  I came to this secret formula.  

For the steak for this salad I love a flat iron or london broil.  You could also use a cube steak or a fillet or any other good steak.  The thing is that it needs to be tender.  

This is probably the only time you will see me do something in single servings.

Ingredients for the dressing:

1 T Red Wine Vinegar

1 T Balsamic Vinegar

1/2 T Extra Virgin Olive Oil

1/2 T Stone Ground Mustard

1 t Garlic, minced

1/2 t Shallots

1/2 t capers (include the brine)

1/2 t Tarragon, chopped

Ingredients for steak:

6 oz steak

1 t Extra Virgin Olive Oil

1/2 t salt

3/4 t pepper

Ingredients for the Salad:

4 oz Spinach-prewashed

1 oz Blue Cheese

1 Carrot-sliced

2 Mushrooms-sliced

Directions:

Dressing 

just mix all of the ingredients and let it sit, UNTIL...

the Steak is done.  Once the steak is removed from the pan deglaze it with dressing and immediately pour onto salad.

Steak

Equally salt both sides of steak

I like to jaccard it after I season it, to make certain that it is seasoned inside and out and oh-so-tender.

Coat it in EVOO

Cook it to the correct doneness, let it rest then slice it against the grain.

Salad

Put the spinach on the plate, top with carrots and mushrooms then dressing.  Put the sliced steak on top then crumble the blue cheese on top and serve!

This salad is a full meal. 

Notes:

If you are using this dressing independent of this salad put 1/4 t salt and 1/2 t pepper into the dressing.  

It can also be used as a marinade for pork, beef or game.

If you are curious about a meat tenderizing Jaccard, they are inexpensive and definitely can make the cheapest of steaks tender.  And they are great for stress!  I love using them because it easily makes cheap steaks much better.  You can even use it on roasts.  Unless you have a dishwasher, get one with only a single row of blades.

Here is how to use one:

Here is one on Amazon

https://www.amazon.com/Flytt-Tenderizer-Stainless-Blades-Chicken/dp/B01MSSR3J1/ref=sr_1_2_sspa?ie=UTF8&qid=1519426784&sr=8-2-spons&keywords=jaccard+meat+tenderizer&psc=1

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.

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.

Quiche

Quiche is probably one of the easiest things ever.  Unlike a souffle that is known for being temperamental.  It is basically a baked custard in a crust with fillings.

I can not give an actual recipe as I eyeballed everything.

CRUST

A standard pie crust, layers of filo, puff pastry or even a thinly rolled biscuit dough will work.  Line a pie pan with it.  I mixed bacon drippings with flour until it resembled fine crumbs then added enough milk to form a dough.

Roll thin and put in a pie tin

FILLING

Mix 4 eggs, 1/2 c milk, 1/2 t salt 1/2 t pepper 1/8 t nutmeg and set aside.

Cut 1/2 lb asparagus into 2" lengths and spread evenly in crust.

Cut 1/2 lb baked chicken into small cubes and spread evenly on top of asparagus.

Grate 1/4 lb Manchego and spread evenly over chicken.

Pour egg mixture over all other ingredients.

Bake at 500 for 15 minutes then lower to 350 until the top is lightly golden brown.

Cool then serve.

That is how I made it.  The reality is that you can use any combination of 1/2 lb vegetables, 1/2 lb meat, 1/4 lb cheese.  Have fun with it.  It is great to make quiche with left overs.

Sunny side up caprese

After our Sunday morning rituals we got home and my husband asked me what was for lunch.  I had been dying for caprese (mozzarella, basil & tamatoes) for a while and had the ingredients.  Unfortunately that is usually an appetizer and not a complete lunch.  I remembered some polenta I had in the cupboard...

Now for the rest of the story

UNGREDIENTS

1 lb mozzarella

1/2 t pepper

8 slices prosciutto

2 Roma tomatoes

16 basil leaves

18 oz polenta

2 T balsamic vinegar

2 T olive oil or bacon drippings

DIRECTIONS

1). Heat your pan in high, preheat broiler

2). Slice polenta into 16 rounds, put oil in pan then add polenta rounds.  Cook for about 2 minutes then flip

3). Cut prosciutto in half to make 16 squarish pieces and cut mozzarella and Roma tomatoes to make 16 rounds each

4). Place prosciutto on polenta, followed by tomato, a light sprinkling of pepper, a mozzarella slice, then a basil leaf, cover and cook for about 2 minutes

5). When the mozzarella starts to melt uncover and move to a low broiler setting until the cheese gets a little bit if color

6).  Move to a platter and lightly sprinkle with balsamic vinegar before serving

“The only thing that will make a souffle fall is if it knows you're afraid of it.” James Beard

Souffle's are notoriously temperamental, or so I am told, as it is common knowlege.  Having an overload of egg whites I decided to make one.  It was not as difficult as everyone says.  Let me start with what I could have improved on.  I think that using ramekins or a souffle pan instead of a spring form pan would give better temperature evenness.  I also think I over compensated for the temperature discrepancy in my oven and had it too hot which created a kind of tough exterior.  Barring those two issues I look forward to making souffles in the future.  Those of you who know me know that I consider recipes mere guidelines and have a hard time following them.  After consulting the WorldWideWeb, the Joy of Cooking and a number of other resources I determined my course of action.  Trying to write it down sounds like a lot of steps, but the hardest part is not peeking as my oven door does not have a window.  I will try to give the best approximation of what I did though I would probably suggest following a proven recipe your first time.

BACON STILTON SOUFFLE

INGREDIENTS

1/2 rasher bacon

1/4 c flour

2 c milk

4 oz stilton

1/2 t pepper

8 egg whites

1 T butter

1/4 c bread crumbs

DIRECTIONS

1)  preheat oven to 375

2)  chop up and cook bacon

3)  mix flour to cover bacon

4)  mix in milk and bring to boil stirring frequently

5)  turn off heat and stir in cheese and pepper to melt it and cool sauce

6)  use butter to completely coat inside of souffle pan then coat with bread crumbs to cover and shake out excess

7)  beat egg whites to stiff peaks

8)  gently fold egg whites into bechamel in 3 additions

9)  pour mixture into souffle pan

10)  place souffle pan in a pan to make a water bath

11)  place in oven and put 1-2" of water in pan

12)  bake for approximately 1 hour- do not peek before 30 minutes

13) souffle is done when the top is dry and firm

14) remove from oven and serve imediately as the souffle starts falling the moment it is removed from the oven

SPIN-ART-CRAB stuffed BABY BELLAS aka spinach, crab, artichoke stuffed mushrooms

Fish Friday rolled around again and two of the people I am feeding are fickle teenagers.  One does not like sea food and the other does not like greenery.  So I have a challenge sent forth.

I could not find a similar recipe that did not contain bacon.  I would have loved to add bacon but that would require confession and I try to go into that little box as infrequently as possible.

Spin-Art-Crab-Shrooms

INGREDIENTS

12 stuffing sized portabella or other mushrooms of choice, about 2" across

1 lb (16 oz) crab meat

1 10 oz package frozen, chopped spinach

1 (14 oz can) artichoke hearts

1 small sweet onion

4 oz asiago or other hard Italian cheese

1 c panko, Japanese bread crumbs

1 t garlic

1 t salt

1 t pepper

1 t dill weed

1/2 t nutmeg

2 eggs

1 lemon

DIRECTIONS

       Preparations

*  Mushrooms-pull stems and spoon out gills, reserve

*  Crab-put in colander to drain as much liquid as possible and sift for shells

*  Onion-small dice

*  Spinach-thaw and squeeze as much moisture as you can from it

*  Artichoke Hearts-drain and chop as finely as possible

*  Asiago-grate

*  Lemon-juice

     Assembly

*  Preheat oven to 350

*  Place mushrooms, cap side down in a large casserole pan, putting stems between

*  Combine all ingredients except mushrooms and half of Asiago and mix until evenly combined

*  Evenly stuff mushrooms with mixture and top with remaining Asiago

*  Bake for 30-60 minutes, until the tops are golden brown

*  Let cool for 5 minutes before serving

NOTES:

Everyone loved this except for my husband.  He did not think the crab came through.  But with the success of feeding two finicky teenagers foods they do not like and having them want it again I will call this a success.

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Pasta with Sardines

Today I am practicing "pantry cooking".  What that means is that I am only going to purchase things as *absolutely necessary*.  Since we do meatless Fridays and most of the canned fish in our panty is sardines I decided to look through an Italian cookbook and find a sardine pasta dish.  I of course modified it due to ingredients and now my husband has a suggestion for the left overs.


PASTA with SARDINES

INGREDIENTS:
4 4 oz cans of whole sardines in olive oil (wild planet is preferred)
1/2 c flour
12 oz whole wheat pasta
2 T prunes, chopped
1/2 c pine nuts
1 T dill weed
1 lg sweet onion
1 t garlic, minced
Olive oil
salt
2 oz Parmesan grated


DIRECTIONS
*  Bring Pasta water to boil with 1 T salt
*  Soak prunes in 1/2 c hot water
*  Drain sardines in a colander
*  Dice onion and saute in 2 T olive oil until you get moderate carmelization
*  Add garlic, dill, pine nuts, prunes with water and stir while cooking until water evaporates then remove from heat
*  Cook Pasta then drain and mix with above mixture
*  Heat pan and add 2 T olive oil
*  Dredge sardines in flour
*  Cook sardines on each side until golden brown
* Plate pasta, top with Sardines to desire then grated Parmesan

I suggest serving this with a nice Chardonnay or a sweet Riesling.
In a few days I will reheat the left overs with a nice cream or alfredo sauce, per my husbands tastebuds and I will update then.


I hope this inspires you to modify dishes to work with your pantrys stock.

Anthoinette

Clams in Vodka Sauce with Linguine

Ever since I have heard of "vodka sauce" I have really wanted to find a recipe and try it.  Today was just the day.  It had cooled down enough so that crab cakes were off the menu, but it was still too warm for Cioppino.  Not to mention the Raging Mr. was stuck on clams.

Clams in Vodka Sauce with Linguine
This batch serves 8

INGREDIENTS
1 lb linguine
1/2 c butter
1/4 c salt
1/4 c cornmeal
1/2 T crushed red pepper flake
1 medium red onion
6 large Roma Tomatoes
1/4 lb crimini mushrooms
1 T minced garlic
1 T capers
1 c Vodka
1 c heavy whipping cream
5 lb clams in shells
1/4 lb Parmesano Regiano-grated
1 loaf favorite rustic bread

DIRECTIONS

*  Put clams in a large bowl with 3 T salt, 1/4 c cornmeal and enough cold water to cover
*  Dice onions and slice mushrooms then saute in butter
*  Dice tomatoes and add to onions and mushrooms
*  Add 1 t salt, 1/2 T crushed red pepper, 1 T capers along with 1 T minced garlic
*  Cook over medium heat for 10 minutes stirring every couple of minutes
*  Put pasta water on to boil with 2 t salt
*  Add Vodka continue to cook for 20 minutes or until vodka flavor mellows
*  Add whipping cream to sauce and bring to boil
*  Drain and rinse clams and stir into sauce
*  As clams open pull from sauce
*  Cook pasta until al dente, rinse and lightly coat with oil
*  Pour sauce and clams over pasta to serve
*  Serve with grated Parmesano Regiano and rustic bread

Cheaters Nachos

I call these cheaters nachos because they are not 100% home made.  Making these Aurora witnessed me opening more cans than she has ever seen me open before.

INGREDIENTS
1 lb pork, chopped into 1/2" cubes
1 can El Pato
1 lime
1 red onion
1 16 oz can black beans
1 16 oz can black refried beans with Jalepeno
1/2 t salt
1/4 t pepper
1 c sour cream
1 c guacamole
1 c grated cheddar
1 c salsa
1 12 oz bag tortilla chips

DIRECTIONS

1)  Thin slice onion and start to cook on medium heat , occasionally stirring, until carmelized

2)  Lightly salt and pepper pork and cover with juice of 1 lime.  Cook on high heat until lightly browned.  Lower to medium heat and pour in El Pato.  Continue to cook on medium, stirring occasionally until sauce is almost dry.

3)  Heat refried beans, drain black beans and add to refried beans.  Heat bean combination until boiling.

4)  Spread chips onto 4 large plates.  Then top with equal amounts, in the following order, beans, pork, cheddar, onions, guacamole, salsa and sour cream

5) Serve.

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

Royal Macaroni and Cheese

Aurora and Charming love a certain amount of decadence in their charmed life.  This extends to their royal comfort food.

Royal Macaroni and Cheese

Ingredients

                   Skinny                                                    Rich
1 14.5 oz box macaroni noodles                 1 14.5 oz box macaroni noodles
1 1/4 lb sharp cheddar cheese                     1 1/4 lb sharp cheddar cheese
5 1/2 oz chevre                                           5 1/2 oz chevre
1/4 lb bacon                                               1/4 lb bacon
4 jalepenos                                                 4 jalepenos
5 T butter                                                   5 T Irish Butter
5 T flour                                                     5 T flour
5 c milk (2% or whole)                              3 c milk + 2 c whipping cream
1 1/2 t porchini sea salt                              1 1/2 t porchini sea salt (available at LaCrosse Olive Oil Co.)
1/2 t pepper                                                1/2 t pepper
1/4 c porchini mushrooms                         1/4 c porchini mushrooms
                                                                  1/4 c panko


Directions

1)  boil water for pasta and add a little salt, cook pasta for 7 minutes, drain and set aside

2)  cut bacon into 1/2" pieces and cook until squishy

3)  cut up jalepenos and porchinis and saute with bacon, until bacon is crisp, then drain grease and set aside

4) melt butter in pan and mix in flour to make roux then slowly whisk in milk and whipping cream(for rich version) and bring to boil, then drop to simmer

5)  grate cheddar and stir 1 lb into milk mixture

6)  break chevre into piecies and mix into milk/cheese mixture

7)  stir noodles, porchini salt, pepper, mushrooms and bacon into cheese sauce and put into a 13x9" pan

8)  spread remaining 1/4 lb cheese on top
     for the rich version evenly spread panko on top of cheese

9)  bake at 350 for 30 minutes

10)  remove from oven and rest for 5 minutes before serving


I hope you try this and enjoy it as much as I do.

Antoinette

Farro Porky Goodness a.k.a. Tesses Farro Casserole

A dear friend of mine is diabetic and so some of us girls are getting together to cook healthy meals for him that he will enjoy.  Today Tess shared one of her recipes with us. It is awesome.  I will start by saying that I think Farro is a super grain.  It is low in carbs and sugar and high in fiber and protein.  Comparing Farro with long grain brown rice, black rice, whole wheat pasta and barley, which are all acceptable grains for diabetics, Farro wins first prize.  Cooked it is light and fluffy.

Tesses Farro Casserole

Ingredients 

1 1/2 c farro

2 c brussel sprouts

2 c cauliflower

2 c broccoli

1/2 c oil cured black olives

1/4 lb bacon ends or lardons

1 lb hot italian sausage

2 T balsalmic vinegar

1/3 c olive oil

1/4 c ricota salata

salt and pepper to taste

Directions

1)  cook farrow according to directions on package 

2) quarter brussel sprouts and cut broccoli and cauliflower into bit size pieces

3) lightly coat brussel sprouts and and cauliflower in 2 T olive oil and spread on baking sheet

4) cut bacon ends into 1/4"x1/4"x1" pieces(lardons), add to cauliflower and brussel sprouts and bake at 425, stirring occasionally until vegetables start to get very brown

5) brown sausage, make certain it crumbles into small, bite size pieces

6) put broccoli on a sheet pan and bake until it starts to get very brown

7) remove seeds from and quarter olives

8) drain farro and combine with brussel sprouts, cauliflower, broccoli, olives, lardons, sausage, balsalmic, and olive oil 

9) season with salt and pepper to taste and mix

10) crumble ricota salata on top and serve

NOTES:
Pearled Farro will cook faster than regular Farro

This dish is great served hot or at room temperature and will keep for a few days