Saturday, November 30, 2013
Blueberry Aigre-Doux with Pork Chops
Sweet and Sour Blueberries with Pork Chops
Aigre-Doux means sweet and sour, which is exactly what this is. Or maybe more. Dunno. Do know it's versatile and easy to love. It's a staple in this house.
Try it my peaches, and enjoy. XOXO
Try it my peaches, and enjoy. XOXO
Serves 4 – 6
½ onion, minced
1 cup balsamic vinegar
¼ cup water
1 cup white sugar
½ teaspoon salt
1 teaspoon finely minced rosemary
Black pepper to taste
In a small saucepan combine all the ingredients. Let simmer
gently until the blueberries are soft and the liquid has reduced slightly (it
should thicken up a bit.) Remove from the heat, taste and add more sugar or
vinegar as needed. Add black pepper to taste.
Serve with grilled or pan-seared pork chops, or on a
cheese platter. It pairs especially well with cheddar cheese. You might also use it in a grilled cheese sandwich. Don't be shy!
Will keep in the refrigerator for up to 3 weeks.
____________________________________________
This recipe was created as part of my tribute to blueberries, and as an entry in the "Blueberries Meet Their Match" contest, sponsored by the U.S. Highbush Blueberry Council. Check them out, here. I wonder if they would like my slogan ... "Blueberries, the little blue dynamos that rock your mouth, and help your health."
Follow me on twitter @chickswknives
© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
Follow me on twitter @chickswknives
© 2013 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com
Labels: blueberries, Entree, LittleBlueDynamos, Pork, Sauce
Tuesday, August 07, 2007
Jambalaya Cakes
.
When the Ombudsman starts givin me the eye, I know it's for one of two reasons.
He either thinks I've crossed some sort of line, or he is craving this delectable.
I like to pretend its always the latter. (Oh how wrong that assumption is...)
But when he is looking for tasty delights, I sometimes go a bit over the top...like with this Jambalaya.
Its fantastically sophisticated, and at the same time, as homey as can be.
Just like him, except, this one you can nibble on (and frankly, he doesn't take to that.)
Its a stellar example of uptown-downtown dishy-ness.
Sure, sure there is a lot going on with it, but that is just sometimes the way to go.
And please do realize, you can stop the dish before it becomes cakes, and eat it. I just cant resist going overboard sometimes. Its my way of "crossing the line."
So try this my peaches, and taste the joy.
1 link andouille sausage, chopped
1/2 pound chorizo sausage, also chopped
½ pound shrimp, in shell
2 T butter
1 yellow onion, chopped
1 stalk celery, chopped
1 large red pepper, chopped
1 28 oz. can whole tomatoes, juice reserved
Pinch of sugar
3 bay leaves
1 tsp chopped fresh thyme
1 tsp chili powder
¼ tsp cayenne
½ cup smoked ham
1 – 2 cup chicken broth
3 T fresh parsley, minced
1 cup long grain white rice
1/2 cup parmesan (optional)
1 egg + 1 egg yolk, beaten
2 cup panko bread crumbs
Vegetable oil for frying
In a medium saucepan, combine the bay leaves and stock and bring to a boil. Add the shrimp shells and cook until they turn pink. Strain broth and reserve.
In a Dutch oven sauté the andouille sausage and chorizo in the butter. Remove the meat and sauté the onion, celery and bell pepper until translucent. Add ¼ c. of the tomato juice.
Chop the tomatoes, sugar, thyme, chili powder and cayenne and cook until all the ingredients are combined and soupy. Add the sausage, chorizo and chopped ham, stir to combine all the ingredients. Test for seasoning.
Strain liquid off and add enough chicken stock to make 2 ½ cups. Add rice to the pot over medium to high heat and begin adding the liquid to the pot just enough to cover each time. Continue stirring and adding until the rice is cooked through. Check for seasonings. Add parsley and spread on a sheet pan to cool.
When the rice is cool enough to handle add the egg and form it into small patties. Coat in panko bread crumbs.
Heat the vegetable oil in a skillet. Fry the cakes until golden on the outside.
Garnish with shrimp, mango and avocado salsa.
____________________________________
Jambalaya is a Creole dish that combines cooked rice with tomatoes, onion, peppers and almost any kind of meat, poultry, or shellfish. Similar in many ways to Spanish paella, the term is derived from the Spanish jamon for ham.
Gonzales, Louisiana hosts an annual Jambalaya Festival
When the Ombudsman starts givin me the eye, I know it's for one of two reasons.He either thinks I've crossed some sort of line, or he is craving this delectable.
I like to pretend its always the latter. (Oh how wrong that assumption is...)
But when he is looking for tasty delights, I sometimes go a bit over the top...like with this Jambalaya.
Its fantastically sophisticated, and at the same time, as homey as can be.
Just like him, except, this one you can nibble on (and frankly, he doesn't take to that.)
Its a stellar example of uptown-downtown dishy-ness.
Sure, sure there is a lot going on with it, but that is just sometimes the way to go.
And please do realize, you can stop the dish before it becomes cakes, and eat it. I just cant resist going overboard sometimes. Its my way of "crossing the line."
So try this my peaches, and taste the joy.
1 link andouille sausage, chopped
1/2 pound chorizo sausage, also chopped
½ pound shrimp, in shell
2 T butter
1 yellow onion, chopped
1 stalk celery, chopped
1 large red pepper, chopped
1 28 oz. can whole tomatoes, juice reserved
Pinch of sugar
3 bay leaves
1 tsp chopped fresh thyme
1 tsp chili powder
¼ tsp cayenne
½ cup smoked ham
1 – 2 cup chicken broth
3 T fresh parsley, minced
1 cup long grain white rice
1/2 cup parmesan (optional)
1 egg + 1 egg yolk, beaten
2 cup panko bread crumbs
Vegetable oil for frying
In a medium saucepan, combine the bay leaves and stock and bring to a boil. Add the shrimp shells and cook until they turn pink. Strain broth and reserve.
In a Dutch oven sauté the andouille sausage and chorizo in the butter. Remove the meat and sauté the onion, celery and bell pepper until translucent. Add ¼ c. of the tomato juice.
Chop the tomatoes, sugar, thyme, chili powder and cayenne and cook until all the ingredients are combined and soupy. Add the sausage, chorizo and chopped ham, stir to combine all the ingredients. Test for seasoning.
Strain liquid off and add enough chicken stock to make 2 ½ cups. Add rice to the pot over medium to high heat and begin adding the liquid to the pot just enough to cover each time. Continue stirring and adding until the rice is cooked through. Check for seasonings. Add parsley and spread on a sheet pan to cool.
When the rice is cool enough to handle add the egg and form it into small patties. Coat in panko bread crumbs.
Heat the vegetable oil in a skillet. Fry the cakes until golden on the outside.
Garnish with shrimp, mango and avocado salsa.
____________________________________
Jambalaya is a Creole dish that combines cooked rice with tomatoes, onion, peppers and almost any kind of meat, poultry, or shellfish. Similar in many ways to Spanish paella, the term is derived from the Spanish jamon for ham.
Gonzales, Louisiana hosts an annual Jambalaya Festival
Wednesday, July 18, 2007
Chiles con Arrozo y Chorizo (Chiles Stuffed with Rice and Chorizo)
.
My day started out so nice. And now that I have eaten, I am in a lovely mood once again.
But an hour ago? Ooh baby...I was steaming.
Here is the scoop...
Earlier in July, I went to get a car wash. A pretty standard event I think. Only trouble was, that a few days later I noticed the headlight windshield wiper thingy had broken off, and my guess was the car wash was to blame.
It was so sad, I got a bit pouty. It made my car look all lopsided. Like an eyebrow was missing.
Then today, I went to get it cleaned once again, since its been so dusty and whatall, not thinking another disaster would strike.
I was all clever too, and chose a "touchless" wash. So what do you think happened now? A part of my car FLEW off. I don't even really know how to explain my shock.
It was so bizarre! A huge strip of car came at the poor guys head at warp speed. Nearly severed his arm.
Terrifying!
I was so flustered, I hopped in the still wet car and went right to my dealership to beg their assistance in righting this wrong.
Why to the dealership you ask? Why not just to a regular mechanic? Why drive from one end of town to another just to have a bit glued backo on and a wiper replaced?
Why? Because, I swear, the people who sell my brand of car have bullied every independent auto mechanic in the greater Los Angeles area into insisting that owners can ONLY get work done by that dealer. No one else in this town will touch my car. Its a conspiracy I tell ya! A conspiracy.
And when you get there? They are so suave. And kind. And helpful. (Except its all a facade.) Makes me - almost - feel bad that I normally think they are criminals with an agenda...
Then they dropped the info I was hoping not to hear... it would be six hours before they could fix it. Four hours before they could glue the bit back on! They offered me a ride home, and then a ride back when it was done.
I had no choice. I was at their mercy. The bandits.
After the total freak out over the pending cost of this debacle, I took them up on their offer and was ushered right on home. My head swimming, my blood sugar low. I thought I needed to lay down from the trauma, but on further reflection, I realized I just needed to eat.
Trapped a few miles from the nearest market, I made lunch with what was on hand.
Not bad really, not bad at all. Actually insanely tasty! And I got to use my favorite Mexican cheese, Cotija. The best.
A perfect, complete meal, ready in a snap.
Unlike my car...
Try it, and enjoy!
4 large poblano chiles (mild)
1 cup whitea rice, cooked in salted chicken broth
Vegetable oil
1/2 cup chorizo
1 clove garlic, minced
1 cup black beans1 medium tomato, diced
1 red bell pepper, diced small
1 jalapeno chile, minced
2 T. tequila
1/4 cup cotija cheese, crumbled
Preheat your oven to 350F.
Slice a portion of the chile off, to create an opening you can stuff (see picture). Remove any ribs and seeds and lightly oil the exterior. Place each chile on a separate piece of aluminum foil that will be large enough to wrap around it.
Saute the chorizo, garlic, beans, tomatoes, bell pepper, chile and tequila rice together in a large pan over medium heat until the veg are soft. Drain if needed (Chorizo is quite fatty) and add the rice to heat through.
Carefully spoon the rice/chorizo into the peppers. Wrap tightly and place on a baking sheet or in an oven proof casserole. Bake for 20 minutes.
Remove from the oven, carefully unwrap, top with cheese and serve with salsa fresca.
Makes four servings.
__________________________________
Native foods that are eaten around the world, but originated in the Americas include: Tomatoes, potatoes, pumpkins, chile peppers and corn, among many others. From Australia? Macadamia nuts.
"This donut has purple in the middle, purple is a fruit." - Homer J. Simpson
Fears of a supermarket strike this summer in Southern and Central California evaporated Tuesday when the region's largest grocery chains and the union representing 65,000 store employees reached a tentative agreement on a new four-year contract - LA Times.com
My day started out so nice. And now that I have eaten, I am in a lovely mood once again.But an hour ago? Ooh baby...I was steaming.
Here is the scoop...
Earlier in July, I went to get a car wash. A pretty standard event I think. Only trouble was, that a few days later I noticed the headlight windshield wiper thingy had broken off, and my guess was the car wash was to blame.
It was so sad, I got a bit pouty. It made my car look all lopsided. Like an eyebrow was missing.
Then today, I went to get it cleaned once again, since its been so dusty and whatall, not thinking another disaster would strike.
I was all clever too, and chose a "touchless" wash. So what do you think happened now? A part of my car FLEW off. I don't even really know how to explain my shock.
It was so bizarre! A huge strip of car came at the poor guys head at warp speed. Nearly severed his arm.
Terrifying!
I was so flustered, I hopped in the still wet car and went right to my dealership to beg their assistance in righting this wrong.
Why to the dealership you ask? Why not just to a regular mechanic? Why drive from one end of town to another just to have a bit glued backo on and a wiper replaced?
Why? Because, I swear, the people who sell my brand of car have bullied every independent auto mechanic in the greater Los Angeles area into insisting that owners can ONLY get work done by that dealer. No one else in this town will touch my car. Its a conspiracy I tell ya! A conspiracy.
And when you get there? They are so suave. And kind. And helpful. (Except its all a facade.) Makes me - almost - feel bad that I normally think they are criminals with an agenda...
Then they dropped the info I was hoping not to hear... it would be six hours before they could fix it. Four hours before they could glue the bit back on! They offered me a ride home, and then a ride back when it was done.
I had no choice. I was at their mercy. The bandits.
After the total freak out over the pending cost of this debacle, I took them up on their offer and was ushered right on home. My head swimming, my blood sugar low. I thought I needed to lay down from the trauma, but on further reflection, I realized I just needed to eat.
Trapped a few miles from the nearest market, I made lunch with what was on hand.
Not bad really, not bad at all. Actually insanely tasty! And I got to use my favorite Mexican cheese, Cotija. The best.
A perfect, complete meal, ready in a snap.
Unlike my car...
Try it, and enjoy!
4 large poblano chiles (mild)
1 cup whitea rice, cooked in salted chicken broth
Vegetable oil
1/2 cup chorizo
1 clove garlic, minced
1 cup black beans1 medium tomato, diced
1 red bell pepper, diced small
1 jalapeno chile, minced
2 T. tequila
1/4 cup cotija cheese, crumbled
Preheat your oven to 350F.
Slice a portion of the chile off, to create an opening you can stuff (see picture). Remove any ribs and seeds and lightly oil the exterior. Place each chile on a separate piece of aluminum foil that will be large enough to wrap around it.
Saute the chorizo, garlic, beans, tomatoes, bell pepper, chile and tequila rice together in a large pan over medium heat until the veg are soft. Drain if needed (Chorizo is quite fatty) and add the rice to heat through.
Carefully spoon the rice/chorizo into the peppers. Wrap tightly and place on a baking sheet or in an oven proof casserole. Bake for 20 minutes.
Remove from the oven, carefully unwrap, top with cheese and serve with salsa fresca.
Makes four servings.
__________________________________
Native foods that are eaten around the world, but originated in the Americas include: Tomatoes, potatoes, pumpkins, chile peppers and corn, among many others. From Australia? Macadamia nuts.
"This donut has purple in the middle, purple is a fruit." - Homer J. Simpson
Fears of a supermarket strike this summer in Southern and Central California evaporated Tuesday when the region's largest grocery chains and the union representing 65,000 store employees reached a tentative agreement on a new four-year contract - LA Times.com
Labels: Entree, Luncheon, Pork
Friday, December 01, 2006
Chard Wrapped Pork with Apples and Cherries
.
Someone turned on the air conditioning outside and I for one am none-too-pleased. I mean, its totally freezing out there! Isn't this supposed to be a sunny clime? Pout. (And why does this come as a shock to me every single year.)
All this blustery business makes a girl want to stay indoors. Prefferably under the covers with a good book. No reason to venture.
Tragically, along with not having air conditioning, it has come to my attention that my beautiful maison is also lacking in a working heater. Wassup with that? Yikers!
Well, that being the case, I had no choice but to start using my oven. I mean, any ol' hot appliance does the trick, right? And the bonus here is that unlike a single-task heater, the oven takes the bite right out of the air and into my mouth, where it belongs.
This recipe, which takes only a second to create, still involves that tried and true chef trick of searing on the stove top then fininshing in the oven. Warming up your world.
It is a perfect winter dish. Juicy pork, tart apples, spicy cherries and deep green chard. You will swoon. Serve with wild rice and mashed sweet potatoes and have a feast.
4 large cutlets of pork or chicken breast pounded thin
6-8 large chard leaves, stemmed removed
1 tart apple, peeled, cored and sliced thin
Salt and pepper
Tiny pinch of nutmeg
1 tablespoon butter
½ cup spiced cherries*, pitted and halved
3/4 cup pomegranate juice
½ teaspoon red wine vinegar
½ teaspoon brown sugar
salt and pepper to taste
Preheat your oven to 350F
Top each cutlet of pork with a few slices of apple. Add a tiny pinch of nutmeg then, season generously with salt and pepper.
Wrap the pork up in a chard leaf, creating a packet. Set aside, seam side down. Do not worry if some of the pork shows through, it wont matter.
Heat a large skillet over a medium flame. Add the butter and the pork packets (again, seam side down) and saute for about 3 minutes. Turn the pork over then place the pan into the oven for 12 minutes or until the pork reads 145F at the thickest part, on an instant read thermometer. Remove from the oven and cover with foil while you make the sauce. Remember, even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests.
Carefully place the hot pan back on the stove top. Add the rest of the ingredients and simmer until reduced by half, about six minutes. Taste and adjust seasonings as needed.
During this time, the pork is resting and the internal temperature should raise to 155F. When it does, and the sauce is done, slice each pork packet in half and serve with the cherry-pomegranate reduction.
* You can also used frozen, canned, or re-hydrated cherries. Cranberries work too.
_________________________
The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. 155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.
Minnesota and North Carolina are the leading turkey producing states, with each producing about 44 million annually
The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times.
Someone turned on the air conditioning outside and I for one am none-too-pleased. I mean, its totally freezing out there! Isn't this supposed to be a sunny clime? Pout. (And why does this come as a shock to me every single year.)All this blustery business makes a girl want to stay indoors. Prefferably under the covers with a good book. No reason to venture.
Tragically, along with not having air conditioning, it has come to my attention that my beautiful maison is also lacking in a working heater. Wassup with that? Yikers!
Well, that being the case, I had no choice but to start using my oven. I mean, any ol' hot appliance does the trick, right? And the bonus here is that unlike a single-task heater, the oven takes the bite right out of the air and into my mouth, where it belongs.
This recipe, which takes only a second to create, still involves that tried and true chef trick of searing on the stove top then fininshing in the oven. Warming up your world.
It is a perfect winter dish. Juicy pork, tart apples, spicy cherries and deep green chard. You will swoon. Serve with wild rice and mashed sweet potatoes and have a feast.
4 large cutlets of pork or chicken breast pounded thin
6-8 large chard leaves, stemmed removed
1 tart apple, peeled, cored and sliced thin
Salt and pepper
Tiny pinch of nutmeg
1 tablespoon butter
½ cup spiced cherries*, pitted and halved
3/4 cup pomegranate juice
½ teaspoon red wine vinegar
½ teaspoon brown sugar
salt and pepper to taste
Preheat your oven to 350F
Top each cutlet of pork with a few slices of apple. Add a tiny pinch of nutmeg then, season generously with salt and pepper.
Wrap the pork up in a chard leaf, creating a packet. Set aside, seam side down. Do not worry if some of the pork shows through, it wont matter.
Heat a large skillet over a medium flame. Add the butter and the pork packets (again, seam side down) and saute for about 3 minutes. Turn the pork over then place the pan into the oven for 12 minutes or until the pork reads 145F at the thickest part, on an instant read thermometer. Remove from the oven and cover with foil while you make the sauce. Remember, even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests.
Carefully place the hot pan back on the stove top. Add the rest of the ingredients and simmer until reduced by half, about six minutes. Taste and adjust seasonings as needed.
During this time, the pork is resting and the internal temperature should raise to 155F. When it does, and the sauce is done, slice each pork packet in half and serve with the cherry-pomegranate reduction.
* You can also used frozen, canned, or re-hydrated cherries. Cranberries work too.
_________________________
The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. 155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.
Minnesota and North Carolina are the leading turkey producing states, with each producing about 44 million annually
The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times.
Saturday, September 02, 2006
Sauerkraut and Bacon Strudel
.
When I was a small girl, I asked my mother where her family was from, as most children are apt to do at some point. Her very specific answer was that she grew up in the Pennsylvania Dutch country.
Being quite young at the time, (though precocious, I’m sure) and not really clear on what that meant, I figured we were Dutch. (For clarification, the Pennsylvania Dutch are Germans. Apparently back in the day, Americans couldn't figure out why Germans called themselves Deutsch, which is German for German, so the Americans assumed they meant they were from the Netherlands...get it?) A fact I held on to despite all indications otherwise until I was roughly 21 years old, when it dawned on me one day that there was just no way we could be Dutch.
How come? Well, for one, there were no Dutch foodstuffs or traditions in our house, there is no visual indication we hail from there, we own no wooden clogs and the biggest give-away? My mothers maiden name is German.
On the other hand, the signs pointing to the fact she is of German ancestry is glaring. Mommy loves Klosterkaese cheese and liverwurst, has been known to indulge in pickled pigs feet and makes vats of sauerkraut every year. She lingers over strudel and sauerbraten and cannot resist a thin slice of German Chocolate Cake. That old Dutch favorite, Kabeljauw met kaaskorst on the other hand, never once appeared on our table.
The upshot here is that I’m not Dutch. But hey, that’s okay by me. You can’t be everything, right? And it does make for a telling story, doesnt it? Giggle. (Telling that I am a space cadet perhaps?)
That all being said, it is no surprise that when I first heard of Sauerkraut Strudel I knew I had to try it. It simply called out to my mostly neglected inner German, begging to be made.
Yes, it's more calories, fat and salt than one person should consume in a day, let alone a sitting, but it sure as heck tastes amazing.
While it may not be the most glamorous looking dish, it sure makes up for it in fantasticness. Cabbagey (in a good way! And I do love my cabbage!) with the sharp bite of the caraway seeds, and the salty meatiness of bacon, balanced with the potato and the sweet onion, it is a delight. Of course, I don’t recommend having it too often unless you are a marathon runner , but every here and again, it is a sheer delight and will make you silly with happiness. I didnt have the patience to try strudel dough, so I made it with phyllo, but of course either works. Try it, and enjoy.
2 large baking potatoes, peeled and diced
6 thick cut slices of bacon, diced into 1 inch pieces
1 large onion, large dice
1 bay leaf
1 teaspoon fresh ground pepper
1 teaspoon whole caraway seeds
2 cups sauerkraut, drained
4 sheets phyllo dough
3 teaspoons butter, melted
Sour cream for serving
Boil the potatoes in a large pot of salted water until tender, about 8 minutes. Drain and mash lightly with a fork, leaving some large pieces.
In a large pan, saute the bacon, onion and bay leaf until just browned, about 6 minutes (drain the pan of fat half way through if it is pooling deeply)
Remove the bay leaf from the bacon mixture. Add the bacon mixture to the potatoes, along with the pepper caraway and sauerkraut. Stir to combine. You can keep this in the fridge for up to 24 hours if you want to stop at this point.
Lay out one sheet of your phyllo and brush with the melted butter. Continue to do that with all four sheets. Do not butter the top sheet.
Pile the bacon-sauerkraut mixture onto the phyllo and roll it up like a log and seal, making sure the seam is on the bottom. If you need to, use a bit of extra phyllo to cover the ends so the insides are not exposed.
Bake on a baking sheet for 40 minutes or until golden brown.
Let cool 10 minutes before serving. It will be a bit soggy, but never fear, its supposed to be. I am not sure how it would be with real strudel dough, but my guess is, less soggy.
Serve with sour cream.
Makes 8 servings
______________________________
Klosterkaese is a surface-ripened, German cow's milk cheese with a velvet-like texture and a mild taste.
Sauerkraut is German for "Acid Cabbage." Americans consume 387 million lbs (one billion servings or approx. 1.5 lbs per person) each year, with a quarter of all households purchasing it.
According to a new study, 31 states showed an increase in obesity this year. Mississippi continued to lead the way. An estimated 29.5 percent of adults there are considered obese. That's an increase of 1.1 percentage points when compared with last year's report. Colorado remains the leanest state. About 16.9 percent of its adults are considered obese. That mark was also up from last year's report, but not enough to be considered statistically significant. Hawaii, Massachusetts, Rhode Island, Vermont, Connecticut and Montana also recorded adult obesity rates of less than 20 percent. The only state that experienced a decrease in the percentage of obese adults was Nevada. The five states with the highest obesity rates -- Mississippi, Alabama, West Virginia, Louisiana and Kentucky – also exhibit much higher rates of poverty than the national norm. CBS.com
When I was a small girl, I asked my mother where her family was from, as most children are apt to do at some point. Her very specific answer was that she grew up in the Pennsylvania Dutch country.
Being quite young at the time, (though precocious, I’m sure) and not really clear on what that meant, I figured we were Dutch. (For clarification, the Pennsylvania Dutch are Germans. Apparently back in the day, Americans couldn't figure out why Germans called themselves Deutsch, which is German for German, so the Americans assumed they meant they were from the Netherlands...get it?) A fact I held on to despite all indications otherwise until I was roughly 21 years old, when it dawned on me one day that there was just no way we could be Dutch.
How come? Well, for one, there were no Dutch foodstuffs or traditions in our house, there is no visual indication we hail from there, we own no wooden clogs and the biggest give-away? My mothers maiden name is German.
On the other hand, the signs pointing to the fact she is of German ancestry is glaring. Mommy loves Klosterkaese cheese and liverwurst, has been known to indulge in pickled pigs feet and makes vats of sauerkraut every year. She lingers over strudel and sauerbraten and cannot resist a thin slice of German Chocolate Cake. That old Dutch favorite, Kabeljauw met kaaskorst on the other hand, never once appeared on our table.
The upshot here is that I’m not Dutch. But hey, that’s okay by me. You can’t be everything, right? And it does make for a telling story, doesnt it? Giggle. (Telling that I am a space cadet perhaps?)
That all being said, it is no surprise that when I first heard of Sauerkraut Strudel I knew I had to try it. It simply called out to my mostly neglected inner German, begging to be made.
Yes, it's more calories, fat and salt than one person should consume in a day, let alone a sitting, but it sure as heck tastes amazing.
While it may not be the most glamorous looking dish, it sure makes up for it in fantasticness. Cabbagey (in a good way! And I do love my cabbage!) with the sharp bite of the caraway seeds, and the salty meatiness of bacon, balanced with the potato and the sweet onion, it is a delight. Of course, I don’t recommend having it too often unless you are a marathon runner , but every here and again, it is a sheer delight and will make you silly with happiness. I didnt have the patience to try strudel dough, so I made it with phyllo, but of course either works. Try it, and enjoy.
2 large baking potatoes, peeled and diced
6 thick cut slices of bacon, diced into 1 inch pieces
1 large onion, large dice
1 bay leaf
1 teaspoon fresh ground pepper
1 teaspoon whole caraway seeds
2 cups sauerkraut, drained
4 sheets phyllo dough
3 teaspoons butter, melted
Sour cream for serving
Boil the potatoes in a large pot of salted water until tender, about 8 minutes. Drain and mash lightly with a fork, leaving some large pieces.
In a large pan, saute the bacon, onion and bay leaf until just browned, about 6 minutes (drain the pan of fat half way through if it is pooling deeply)
Remove the bay leaf from the bacon mixture. Add the bacon mixture to the potatoes, along with the pepper caraway and sauerkraut. Stir to combine. You can keep this in the fridge for up to 24 hours if you want to stop at this point.
Lay out one sheet of your phyllo and brush with the melted butter. Continue to do that with all four sheets. Do not butter the top sheet.
Pile the bacon-sauerkraut mixture onto the phyllo and roll it up like a log and seal, making sure the seam is on the bottom. If you need to, use a bit of extra phyllo to cover the ends so the insides are not exposed.
Bake on a baking sheet for 40 minutes or until golden brown.
Let cool 10 minutes before serving. It will be a bit soggy, but never fear, its supposed to be. I am not sure how it would be with real strudel dough, but my guess is, less soggy.
Serve with sour cream.
Makes 8 servings
______________________________
Klosterkaese is a surface-ripened, German cow's milk cheese with a velvet-like texture and a mild taste.
Sauerkraut is German for "Acid Cabbage." Americans consume 387 million lbs (one billion servings or approx. 1.5 lbs per person) each year, with a quarter of all households purchasing it.
According to a new study, 31 states showed an increase in obesity this year. Mississippi continued to lead the way. An estimated 29.5 percent of adults there are considered obese. That's an increase of 1.1 percentage points when compared with last year's report. Colorado remains the leanest state. About 16.9 percent of its adults are considered obese. That mark was also up from last year's report, but not enough to be considered statistically significant. Hawaii, Massachusetts, Rhode Island, Vermont, Connecticut and Montana also recorded adult obesity rates of less than 20 percent. The only state that experienced a decrease in the percentage of obese adults was Nevada. The five states with the highest obesity rates -- Mississippi, Alabama, West Virginia, Louisiana and Kentucky – also exhibit much higher rates of poverty than the national norm. CBS.com
Labels: Entree, Luncheon, Pork
Tuesday, August 22, 2006
Five Spice Tofu with Chinese-Style Smoked Bacon
. 
While idly flipping through a copy of Saveur magazine that I found on Boston Boy's coffee table, I came across an article that had me bouncing up and down in my seat and possibly drooling. (Though I refuse to admit that part of the story.)
I had been wrestling with finding a tofu recipe to feed to a friend who said he would rather eat worms than bean curd, when the solution appeared before me like an oasis in the desert or a wet nap at a rib joint. The perfect solution.
Right there on those glossy pages I not only found my project for the day but also the most delectible meal for anyone who (in this day and age, can you imagine?) is still bean-curd-a-phobic.
I mean come on, a girl with cash in her wallet and no place to be…what better way to spend a few hours than tooling around town in search of an elusive new ingredient to feed to a stubborn Oklahoma boy with a fear of "hippy food." Stir Fried Tofu with Chinese Style Smoked Bacon. Get it? Bacon and tofu. What could be less health-concious? Now, say it with me…mmm.
The first order of business was to locate a purveyor of said bacon. The magazine suggested mail ordering the porcine delight, but, uh, that wasn't likely. So, after inquires abound, I kept hearing the same thing over and over…I would have to drive to the heavily Chinese neighborhood, Monterey Park or count myself out.
Turns out, Montery Park is a place that really is crazy-far away and frankly, not even some where I have ever driven to myself. (The shame! The shame! I know! What kind of foodie am I!) So what was my response? Nope. Not gonna happen. Boxed in by my fear of getting lost, I went with my only other option, I lit out on a wing and a prayer and tooled down to Chinatown, (side note: I refuse to say "Forget about it" based simply on the fact, that its just too cliché for words)magazine in hand, on a quest for my main (seasoning) ingredient.
News flash: Most of the grocery stores in the Chinatown area of Los Angeles are actually Vietnamese. Sensational if you want Vietnamese food, not so great for Chinese. English is not spoken (something I find beyond awesome. It's like going on an exotic vacation without stepping foot on a plane) and my magazine photo yielded nada. It was a challenge indeed. After many, many, many strange looks (You try pantomiming "bacon!") I was given something that seemed to fit the bill and all I could say was, yippee, I was on my way.
A quick stop into a Mexican market for chiles and a stop into my favorite Korean grocery for a vat of kimchee (I just wanted it and I figured I was nearby, so why not!) and I was ready to get my wok on.
The meal itself comes together in, oh, say, 12 minutes, so be ready for a wham-bam-pow spicy taste treat. And for you out there with a fear of tofu? Pfft. Jump on the wagon baby, I promise you, the ride is outrageous.
Flavored with five-spice powder, bacon, hot chiles, garlic chives and soy sauce, well, you couldn't ask for a better meal.
Sure, the bacon itself was so fatty that after steaming it (no, I'm not sure why that is a step, but I did it anyway. The package and the magazine said so) and trimming away the lard (hey man, I just call it like I see it.) there wasn't a whole heck-of-a-lot left over except enough to add a smoky meatiness that will melt your mind.
See that picture over there? Now tell me that isn't some crazy-lardy food. The strip on the left? No meat what-so-ever, and those little ones, just a touch right in the center. Though on the whole, once trimmed, the entire package-worth is a-ok. Really, this is the ideal example of how in Chinese cuisine, meat is a seasoning much more often than the focus of the dish, because heck knows I didn't end up with much of it added in. So go on and try this my peaches. On a hot summer night, when you don't want to be messing around, it's quick as lightning to pull off and really a perfect dish. Serve it with steamed white rice (duh.) and enjoy!
1 lb Chinese style smoked bacon
1 block 5 spice seasoned baked tofu. Sliced into bite sized pieces
1 medium bunch garlic chives, sliced into 1 inch pieces
6 -8 chiles de arbol, (or more, to taste) cut into large pieces
Soy sauce to taste
In a steamer, steam the bacon over a low simmer for five to six minutes. Remove from the heat and allow to cool. Trim as much of the fat off as you want.
In a large frying pan or wok, saute the bacon until it renders some fat. (Even with all that trimming there is bound to be some left) add the tofu and saute until browned, about five minutes.
Add the garlic chives and chiles and continue to saute until wilted. Serve immediately.
Serves four
_____________________
The origins of five-spice powder are lost, but there is some thought that the Chinese were attempting to produce a "wonder powder" encompassing all of the five elements. The common ingredients are Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds.
A legal challenge to the city of Chicago's Tuesday ban on the sale of fois gras is being filed by outraged restaurant owner Allen Sternweiller, who owns Allen's The New American CafA. He told WBBM-TV, Chicago, he had the challenge prepared, and would file it Tuesday morning as the ban took effect. The City Council passed the ban based on animal rights activists' claims that farmers force-feed ducks and geese to fatten their livers. -Newscom
While idly flipping through a copy of Saveur magazine that I found on Boston Boy's coffee table, I came across an article that had me bouncing up and down in my seat and possibly drooling. (Though I refuse to admit that part of the story.)
I had been wrestling with finding a tofu recipe to feed to a friend who said he would rather eat worms than bean curd, when the solution appeared before me like an oasis in the desert or a wet nap at a rib joint. The perfect solution.
Right there on those glossy pages I not only found my project for the day but also the most delectible meal for anyone who (in this day and age, can you imagine?) is still bean-curd-a-phobic.
I mean come on, a girl with cash in her wallet and no place to be…what better way to spend a few hours than tooling around town in search of an elusive new ingredient to feed to a stubborn Oklahoma boy with a fear of "hippy food." Stir Fried Tofu with Chinese Style Smoked Bacon. Get it? Bacon and tofu. What could be less health-concious? Now, say it with me…mmm.
The first order of business was to locate a purveyor of said bacon. The magazine suggested mail ordering the porcine delight, but, uh, that wasn't likely. So, after inquires abound, I kept hearing the same thing over and over…I would have to drive to the heavily Chinese neighborhood, Monterey Park or count myself out.
Turns out, Montery Park is a place that really is crazy-far away and frankly, not even some where I have ever driven to myself. (The shame! The shame! I know! What kind of foodie am I!) So what was my response? Nope. Not gonna happen. Boxed in by my fear of getting lost, I went with my only other option, I lit out on a wing and a prayer and tooled down to Chinatown, (side note: I refuse to say "Forget about it" based simply on the fact, that its just too cliché for words)magazine in hand, on a quest for my main (seasoning) ingredient.
News flash: Most of the grocery stores in the Chinatown area of Los Angeles are actually Vietnamese. Sensational if you want Vietnamese food, not so great for Chinese. English is not spoken (something I find beyond awesome. It's like going on an exotic vacation without stepping foot on a plane) and my magazine photo yielded nada. It was a challenge indeed. After many, many, many strange looks (You try pantomiming "bacon!") I was given something that seemed to fit the bill and all I could say was, yippee, I was on my way.
A quick stop into a Mexican market for chiles and a stop into my favorite Korean grocery for a vat of kimchee (I just wanted it and I figured I was nearby, so why not!) and I was ready to get my wok on.
The meal itself comes together in, oh, say, 12 minutes, so be ready for a wham-bam-pow spicy taste treat. And for you out there with a fear of tofu? Pfft. Jump on the wagon baby, I promise you, the ride is outrageous.
Flavored with five-spice powder, bacon, hot chiles, garlic chives and soy sauce, well, you couldn't ask for a better meal.
Sure, the bacon itself was so fatty that after steaming it (no, I'm not sure why that is a step, but I did it anyway. The package and the magazine said so) and trimming away the lard (hey man, I just call it like I see it.) there wasn't a whole heck-of-a-lot left over except enough to add a smoky meatiness that will melt your mind.See that picture over there? Now tell me that isn't some crazy-lardy food. The strip on the left? No meat what-so-ever, and those little ones, just a touch right in the center. Though on the whole, once trimmed, the entire package-worth is a-ok. Really, this is the ideal example of how in Chinese cuisine, meat is a seasoning much more often than the focus of the dish, because heck knows I didn't end up with much of it added in. So go on and try this my peaches. On a hot summer night, when you don't want to be messing around, it's quick as lightning to pull off and really a perfect dish. Serve it with steamed white rice (duh.) and enjoy!
1 lb Chinese style smoked bacon1 block 5 spice seasoned baked tofu. Sliced into bite sized pieces
1 medium bunch garlic chives, sliced into 1 inch pieces
6 -8 chiles de arbol, (or more, to taste) cut into large pieces
Soy sauce to taste
In a steamer, steam the bacon over a low simmer for five to six minutes. Remove from the heat and allow to cool. Trim as much of the fat off as you want.
In a large frying pan or wok, saute the bacon until it renders some fat. (Even with all that trimming there is bound to be some left) add the tofu and saute until browned, about five minutes.
Add the garlic chives and chiles and continue to saute until wilted. Serve immediately.
Serves four
_____________________
The origins of five-spice powder are lost, but there is some thought that the Chinese were attempting to produce a "wonder powder" encompassing all of the five elements. The common ingredients are Szechuan peppercorns, star anise, cloves, cinnamon, and fennel seeds.
A legal challenge to the city of Chicago's Tuesday ban on the sale of fois gras is being filed by outraged restaurant owner Allen Sternweiller, who owns Allen's The New American CafA. He told WBBM-TV, Chicago, he had the challenge prepared, and would file it Tuesday morning as the ban took effect. The City Council passed the ban based on animal rights activists' claims that farmers force-feed ducks and geese to fatten their livers. -Newscom
Wednesday, November 30, 2005
Lentils with Roasted Tomatoes
.
Hey hey sweeties, how are you today? Happy Wednesday! Me, I am recovering from a rockin' good night replete with fine dining, good friends, belly laughs and some extremely quality champagne. It left me floating, and now I am all kinds of hyped for the holidays, if not just a little bit distracted by all the glittering lights and swirling colors around town.
That out of the way, I thought I would say, I'm not the hugest fan of posting just for posting's sake, but since I have these super-licious photos of foodstuffs made with the results of my last Kitchen Project, Oven Roasted Tomatoes, I am compelled to share. They are just two examples of easy ways to incorporate such a tasty ingredient. The uses for this are only limited by your imagination for sure.
First up, French Puy lentils (also known as lentils vert or lentilles de Puy) made heady with garlic, bacon, rosemary and, of course, tomatoes. Simple as can be and not only a wonderful side dish but equally good as a warm or cold salad. What I, and pretty much everyone I'm guessing, love about French lentils (what makes them particularly French, I'm unsure about) is that unlike their more common cousins, they retain their shape when cooked. They also arent quite as earthy as regular (brown) lentils and have a more peppery taste. They are also just super beautiful. They look a lot like little green-grey pebbles. I love it.
So to make this, you just simmer the lentils in a large pot of unsalted water (the water should come up an inch over how ever many lentils you threw in) with a clove or two of garlic and some minced rosemary. They will take about 30 minutes to cook at a medium-low simmer.
When they are done (fish one out and taste it, thats the best way to know, right?) add a generous amount of salt to the pot. Let sit for five more minutes with the flame off. Meanwhile, cook the bacon. Remove from the pan, blot and chop up. Drain the lentils, fish out the garlic, and put them into the pan you cooked the bacon in. Add the bacon back in. Season to taste and enjoy.
Next up, a gratifying slice of wholemeal bread, (thats Brit-speak for whole grain) topped with creamy-tangy boucheron chevre cheese, the aforementioned oven roasted tomatoes with thyme and a little bit of coarse ground salt and fresh cracked black pepper. Recipe unnecessary except to say, I brushed the bread with some of the tomato oil before adding the cheese and served it with oil cured black olives. Nifty delicious. Try it and enjoy.
___________________________________________
The Wine Spectator has just annouced its Top 100 Wines of the Year...And the winner is...2002 Joseph Phelps Insignia Napa Valley. "One sip of the 2002 Insignia makes a persuasive argument about the magic of Napa Valley Cabernet when married with its companion Bordeaux grape varieties." Phelp's sensational #1 2002 Insignia, is a spectacular red wine that earned 96 point ratings from both Wine Spectator and Robert Parker. $150.00/bottle - Wally Wine.com
Israelis eat 28 lbs turkey per person per year, the worlds highest consumption
Thought to have originated in the Near East or Mediterranean area, lentils are known as dal or dahl in India
Hey hey sweeties, how are you today? Happy Wednesday! Me, I am recovering from a rockin' good night replete with fine dining, good friends, belly laughs and some extremely quality champagne. It left me floating, and now I am all kinds of hyped for the holidays, if not just a little bit distracted by all the glittering lights and swirling colors around town.That out of the way, I thought I would say, I'm not the hugest fan of posting just for posting's sake, but since I have these super-licious photos of foodstuffs made with the results of my last Kitchen Project, Oven Roasted Tomatoes, I am compelled to share. They are just two examples of easy ways to incorporate such a tasty ingredient. The uses for this are only limited by your imagination for sure.
First up, French Puy lentils (also known as lentils vert or lentilles de Puy) made heady with garlic, bacon, rosemary and, of course, tomatoes. Simple as can be and not only a wonderful side dish but equally good as a warm or cold salad. What I, and pretty much everyone I'm guessing, love about French lentils (what makes them particularly French, I'm unsure about) is that unlike their more common cousins, they retain their shape when cooked. They also arent quite as earthy as regular (brown) lentils and have a more peppery taste. They are also just super beautiful. They look a lot like little green-grey pebbles. I love it.So to make this, you just simmer the lentils in a large pot of unsalted water (the water should come up an inch over how ever many lentils you threw in) with a clove or two of garlic and some minced rosemary. They will take about 30 minutes to cook at a medium-low simmer.
When they are done (fish one out and taste it, thats the best way to know, right?) add a generous amount of salt to the pot. Let sit for five more minutes with the flame off. Meanwhile, cook the bacon. Remove from the pan, blot and chop up. Drain the lentils, fish out the garlic, and put them into the pan you cooked the bacon in. Add the bacon back in. Season to taste and enjoy.
Next up, a gratifying slice of wholemeal bread, (thats Brit-speak for whole grain) topped with creamy-tangy boucheron chevre cheese, the aforementioned oven roasted tomatoes with thyme and a little bit of coarse ground salt and fresh cracked black pepper. Recipe unnecessary except to say, I brushed the bread with some of the tomato oil before adding the cheese and served it with oil cured black olives. Nifty delicious. Try it and enjoy.___________________________________________
The Wine Spectator has just annouced its Top 100 Wines of the Year...And the winner is...2002 Joseph Phelps Insignia Napa Valley. "One sip of the 2002 Insignia makes a persuasive argument about the magic of Napa Valley Cabernet when married with its companion Bordeaux grape varieties." Phelp's sensational #1 2002 Insignia, is a spectacular red wine that earned 96 point ratings from both Wine Spectator and Robert Parker. $150.00/bottle - Wally Wine.com
Israelis eat 28 lbs turkey per person per year, the worlds highest consumption
Thought to have originated in the Near East or Mediterranean area, lentils are known as dal or dahl in India
Labels: Appetizer, Pork, Side-Dish
Wednesday, November 23, 2005
Brussles Sprouts
.
My newest favoritest chicky, (who also happens to be the Ombudsman's sister-in-law, which I only mention because it weirds him out that she and I are friendly...heh, heh, heh) emailed me from glorious San Diego to ask for a Thanksgiving side dish suggestion. Whoo-eee. She turned to the right girl. Of course, my immediate reaction is brussels sprouts with pancetta and parmesan. A favorite of mine and my family for sure. (They have all been clamoring for this recipe for years, btw)
The sprouts come out sweet and flavorful, deeply nutty from roasting, salty from the pancetta (which you can totally leave out. I do most of the time. I just replace it with olive oil) and just amazingly scrumptious. You will be converted. Try it, and enjoy. Oh, and for those of you who will be celebrating, Happy Thanksgiving! I'll be back later this week...
1 1/2 pounds brussles sprouts, trimmed and sliced in half
2 cups chicken stock
1 teaspoon sugar
Pinch of salt
2 strips of bacon or slices of pancetta
Parmesan cheese
salt as needed
Preheat your oven to 350F.
Line a baking sheet with foil or a silpat and bake the pancetta for 8 minutes, while the sprouts are boiling.
Boil the sprouts in the chicken stock diluted with 1 cup of water, the sugar and salt until crisp tender, about 8 minutes. (Use plain water if you want.)
Remove the sprouts from the stock with a slotted spoon (you can save it to make cabbage soup later, I suppose.) and let drain in a colander for a few minutes.
Remove the pancetta from the oven. Take it off the foil and set aside. Place the sprouts cut side down onto the (greased) foil. Roast for 10 minutes or until browned.
Toss the diced pancetta with the sprouts. Grate parmesan over and serve immediately.
Makes 1 large serving for me, or 6-8 for your friends and family.
__________________________
It's Wednesday again, and if you have been following for the past month, its time for me to check in and see what is up with The Los Angeles Times and their lack of food blogging coverage. Well cats and kittens, I am pleased to report the Times has indeed reported on Food Blogging. Two years ago in fact. (Gulp. Blush.) Sure, they talked mostly about Clotilde (Challenge: I will send, via paypal, $100 to the first reader who links me to a single legitimate press review of her or her site that does not include the words "cute," "adorable," "darling," or "precious." I am serious too. Get lookin'. I mean this in the spirit of fun, since I too think she is darling, but I am also curious of one such review exisits) and Julie/Julia, and not one Los Angeles based blogger was included, but again, I do stand corrected, and wanted to say so. I still hope some day they will cover some of the great local bloggers, since what they covered is already quite dated, but in the mean time, I will let it go.
Thomas Jefferson, introduced Brussels sprouts to North America in 1812. The vegetable may have been given its name from the fact it was sold in Brussels' markets in the 1200's.
My newest favoritest chicky, (who also happens to be the Ombudsman's sister-in-law, which I only mention because it weirds him out that she and I are friendly...heh, heh, heh) emailed me from glorious San Diego to ask for a Thanksgiving side dish suggestion. Whoo-eee. She turned to the right girl. Of course, my immediate reaction is brussels sprouts with pancetta and parmesan. A favorite of mine and my family for sure. (They have all been clamoring for this recipe for years, btw)The sprouts come out sweet and flavorful, deeply nutty from roasting, salty from the pancetta (which you can totally leave out. I do most of the time. I just replace it with olive oil) and just amazingly scrumptious. You will be converted. Try it, and enjoy. Oh, and for those of you who will be celebrating, Happy Thanksgiving! I'll be back later this week...
1 1/2 pounds brussles sprouts, trimmed and sliced in half
2 cups chicken stock
1 teaspoon sugar
Pinch of salt
2 strips of bacon or slices of pancetta
Parmesan cheese
salt as needed
Preheat your oven to 350F.
Line a baking sheet with foil or a silpat and bake the pancetta for 8 minutes, while the sprouts are boiling.
Boil the sprouts in the chicken stock diluted with 1 cup of water, the sugar and salt until crisp tender, about 8 minutes. (Use plain water if you want.)
Remove the sprouts from the stock with a slotted spoon (you can save it to make cabbage soup later, I suppose.) and let drain in a colander for a few minutes.
Remove the pancetta from the oven. Take it off the foil and set aside. Place the sprouts cut side down onto the (greased) foil. Roast for 10 minutes or until browned.
Toss the diced pancetta with the sprouts. Grate parmesan over and serve immediately.
Makes 1 large serving for me, or 6-8 for your friends and family.
__________________________
It's Wednesday again, and if you have been following for the past month, its time for me to check in and see what is up with The Los Angeles Times and their lack of food blogging coverage. Well cats and kittens, I am pleased to report the Times has indeed reported on Food Blogging. Two years ago in fact. (Gulp. Blush.) Sure, they talked mostly about Clotilde (Challenge: I will send, via paypal, $100 to the first reader who links me to a single legitimate press review of her or her site that does not include the words "cute," "adorable," "darling," or "precious." I am serious too. Get lookin'. I mean this in the spirit of fun, since I too think she is darling, but I am also curious of one such review exisits) and Julie/Julia, and not one Los Angeles based blogger was included, but again, I do stand corrected, and wanted to say so. I still hope some day they will cover some of the great local bloggers, since what they covered is already quite dated, but in the mean time, I will let it go.
Thomas Jefferson, introduced Brussels sprouts to North America in 1812. The vegetable may have been given its name from the fact it was sold in Brussels' markets in the 1200's.
Labels: Low-Carb, Pork, Side-Dish
Saturday, September 03, 2005
Paper Chef - New Orleans Style
.
In times of sadness, comfort can come in the form of food and companionship, virtual or actual, and this meal, made for this month's Paper Chef was quite comforting, but not nearly enough. I really wish there were more I could do for the people who are suffering. My heart goes out to them.
I feel a little bit guilty and really conflicted about saying this, (considering the circumstances so many people are living in) but this dish was lick-your-plate-clean delicious. (If I do say so myself. )
The cakes were golden, dense and crunchy, with large juicy bites of spicy sausage. The tomato ketchup was fantastically smokey, and complex (but a breeze to make) and tasted perfect with the briney, succulent shrimp.
Overall, this was not only supremely tasty, but took less than 20 minutes to make (minus cooking the rice) and I will be making this again (and again), so thanks to Owen at Paper Chef, and his choice of themes, for inspring a new meal, and for thinking of something compassionate we could all take part in.
2 links andouille sausage, rough chopped and cooked
1 large onion
1 stalk celery
1 small bunch parsley, minced
1 large egg
4 Tablespoons flour
1 teaspoon cornstarch
1 cup cooked wild and brown rice mix
1/4 cup beer
4 large tomatoes
2 chipotle (dried, smoked) chiles, chopped fine
1 tablespoon olive oil
pinch each: ground ginger, white pepper, cloves, allspice, paprika and cinnamon
1 teaspoon ginger, minced
2 cloves garlic, mashed
pinch of salt
1/2 pound (30-40 count) shrimp, shelled and de-veined
In a large bowl, combine the rice, sausage, onion, celery, parlsey, egg, flour, cornstarch and beer. Mix to combine. Form into patties and saute in a large pan until browned on both sides (about 4 minutes per side) Remove from heat when done.
Add the oil to a medium sauce pan over medium heat. Add the ginger, garlic, chiles and spices. Heat gently for about 2 minutes. Add the tomatoes and their juice. Let simmer for about 3 minutes. Add the shrimp and cook until curled and just pink (about 2 minutes) remove from heat and serve on top of the rice cakes.
Makes four large or 8 small cakes. Serves 4 - 8
____________________________________________
Red Cross
In times of sadness, comfort can come in the form of food and companionship, virtual or actual, and this meal, made for this month's Paper Chef was quite comforting, but not nearly enough. I really wish there were more I could do for the people who are suffering. My heart goes out to them.I feel a little bit guilty and really conflicted about saying this, (considering the circumstances so many people are living in) but this dish was lick-your-plate-clean delicious. (If I do say so myself. )
The cakes were golden, dense and crunchy, with large juicy bites of spicy sausage. The tomato ketchup was fantastically smokey, and complex (but a breeze to make) and tasted perfect with the briney, succulent shrimp.
Overall, this was not only supremely tasty, but took less than 20 minutes to make (minus cooking the rice) and I will be making this again (and again), so thanks to Owen at Paper Chef, and his choice of themes, for inspring a new meal, and for thinking of something compassionate we could all take part in.
2 links andouille sausage, rough chopped and cooked1 large onion
1 stalk celery
1 small bunch parsley, minced
1 large egg
4 Tablespoons flour
1 teaspoon cornstarch
1 cup cooked wild and brown rice mix
1/4 cup beer
4 large tomatoes
2 chipotle (dried, smoked) chiles, chopped fine
1 tablespoon olive oil
pinch each: ground ginger, white pepper, cloves, allspice, paprika and cinnamon
1 teaspoon ginger, minced
2 cloves garlic, mashed
pinch of salt
1/2 pound (30-40 count) shrimp, shelled and de-veined
In a large bowl, combine the rice, sausage, onion, celery, parlsey, egg, flour, cornstarch and beer. Mix to combine. Form into patties and saute in a large pan until browned on both sides (about 4 minutes per side) Remove from heat when done.Add the oil to a medium sauce pan over medium heat. Add the ginger, garlic, chiles and spices. Heat gently for about 2 minutes. Add the tomatoes and their juice. Let simmer for about 3 minutes. Add the shrimp and cook until curled and just pink (about 2 minutes) remove from heat and serve on top of the rice cakes.
Makes four large or 8 small cakes. Serves 4 - 8
____________________________________________
Red Cross
Labels: Entree, Paper Chef, Pork, Seafood
Wednesday, May 18, 2005
Ham and Escarole Canapes
Sometimes, uncomplicated foods are the best. Just using the highest quality ingredients that are fresh and flavorful, and serving them beautifully and with love is what makes meals or even simple snacks special. I love making things look marvelous because I somehow believe that makes them taste that much better. What can I say, I'm just all about the glamour, even if it's my canapés.
The following barely counts as a recipe, but it is a wonderful treat for when you have unexpected company or just want to sit and watch the sun set from your back porch. Serve with a tall glass of bourbon rocks, or with some lemonade, and savor the day.
1 demi-baguette, sliced thin (4 pieces per person)
1 tablespoon softened butter
1 teaspoon German style mustard
2 oz. thinnest sliced prosciutto or Parma ham
a few small leaves of escarole, torn
Fresh ground black pepper to taste
In a small bowl combine the butter and mustard. Spread lightly on the bread, top with the ham and escarole. Season with pepper and serve. Delicious, elegant, simple and really tasty.
___________________________________________________________
LUXEMBOURG, May 20 (AFP) - The European Union's top court delivered a strike in defence of traditional foods Tuesday by ruling against a British supermarket chain that markets its own brand of Italian parma ham.
The ruling by the European Court of Justice, which also covers Grana Padano cheese, comes after the European Commission last year said that feta cheese had to come from Greece to be deserving of the name.
The case had been brought by Italian associations against the Asda supermarket chain, which sells its own brand of Parma ham imported from Italy, and the French company Ravil, which markets "Grana Padano freshly grated". In both cases, the ECJ decided that the entire production of the foodstuffs must be done in the relevant part of Italy including the final slicing and packaging. – EU Business
Labels: Pork
Tuesday, May 17, 2005
Kohl, Schinken und Käse Torte
.
Is Puff Pastry with Peanut Ice Cream, Chocolate Leaves, Praline Ganache and Condensed Milk Cappuccino any more delicious than a hot bowl of white corn grits with a tiny sprinkle of coarse ground salt and a large pat of creamery butter on a chilly morning, just because it takes a prettier picture? (Well, ok, maybe it is, but that was an unfair comparison…) Perhaps, but my point is that sometimes the most delectable foods aren't the most aesthetic...
Case in point, my recipe for…well, its, um, gee, I haven't got a name for it. Hang on. Let's see. It's cabbage and ham and cheese. It is Germanic. (At least, the cabbage idea is) Ah-ha! I shall call it Kohl, Schinken und Käse Torte, and despite the fact it is gloriously delicious, it doesn’t take a particularly appetizing picture. (See below)
So now that we have a name, and have established it isn't food-porn-esque, the concept should be explained. I had a cabbage and nothing specific to do with it, so by separating the leaves, steaming and reassembling with layers of ham and cheese, it turned out to be one of the best things I have made in ages. It is loosely based on something I saw in a restaurant a zillion years ago and have wanted to concoct ever since. The combination of flavors melded perfectly, with salty ham, nutty cheese, mild cabbage and a herbal-infused cream sauce, it was a perfect meal. I admit it is a touch advanced to make, but I suspect you are up to the challenge. Try, and enjoy!
1 large head of green cabbage
1 cup heavy cream
1 teaspoon unsalted butter, plus some to butter the dish
1 teaspoon dried sage or thyme
salt and pepper
14 large slices of white cheddar cheese (about a half pound)
4 heaping tablespoons Parmesan cheese, grated
14 thick slices of Parma ham (about 10 oz. total)
1 medium onion, sliced thin
You will need a medium sized metal mixing bowl for this recipe that is oven-proof. Or, a 10-inch round cake pan will work too. I prefer the bowl.
Slice the root end of the cabbage off. Turn root side up and starting from the stem end (root end, whatever) carefully pry the leaves off, one by one, keeping in tact as best you can.
In a large saucepot with a lid, steam the separated cabbage leaves until tender (about 10 minutes). When they are done, set aside to cool.
Meanwhile, in a small saucepan over very low heat, combine the cream, butter, dried herbs and salt and pepper to taste. You want the flavors of the herbs to infuse the cream, so let it heat for about 5 minutes. When done, set aside to cool.
Using a sharp knife, remove the ribs from the cooled cabbage leaves by cutting a V shape. You want to preserve the shape of the leaf, but make it more flexible.
Butter a medium sized metal bowl and begin to line with overlapping cabbage leaves, leaving a large overhang on the edge. Reserve two large leaves for the bottom of the torte.
Now begin layering, cheese, cabbage, onion, cabbage, ham, cabbage. After each layer of cabbage, ladle a few tablespoons of the sauce over. Continue until you are out of ingredients. The bottom layer should be the large reserved cabbage leaves with the overhanging leaves of the top layer tucked under. Find a heavy plate that is just smaller than the bowl and place on top to settle the torte. Refrigerate for up to 8 hours.
Preheat your oven to 325 F.
Remove the plate from the bowl and cover the bowl with foil. Bake for 40 minutes on the middle rack. It is a good idea to have a cookie sheet or some foil on the bottom rack to catch anything that drips. Remove from the oven and let cool for 5 minutes. Invert the torte onto a large plate. (Be aware there will be a lot of sauce, so make sure the plate has a curved lip) Slice and serve.
Serves 6-8
__________________________________________________________
About 2000 people in France are injured each year opening oysters
Today is National Cherry Cobbler Day!
According to the German butter ordinance, only table salt, lactic acid and the natural coloring agent betacarotene (a provitamin of vitamin A) may be added to butter during its production
Is Puff Pastry with Peanut Ice Cream, Chocolate Leaves, Praline Ganache and Condensed Milk Cappuccino any more delicious than a hot bowl of white corn grits with a tiny sprinkle of coarse ground salt and a large pat of creamery butter on a chilly morning, just because it takes a prettier picture? (Well, ok, maybe it is, but that was an unfair comparison…) Perhaps, but my point is that sometimes the most delectable foods aren't the most aesthetic...Case in point, my recipe for…well, its, um, gee, I haven't got a name for it. Hang on. Let's see. It's cabbage and ham and cheese. It is Germanic. (At least, the cabbage idea is) Ah-ha! I shall call it Kohl, Schinken und Käse Torte, and despite the fact it is gloriously delicious, it doesn’t take a particularly appetizing picture. (See below)
So now that we have a name, and have established it isn't food-porn-esque, the concept should be explained. I had a cabbage and nothing specific to do with it, so by separating the leaves, steaming and reassembling with layers of ham and cheese, it turned out to be one of the best things I have made in ages. It is loosely based on something I saw in a restaurant a zillion years ago and have wanted to concoct ever since. The combination of flavors melded perfectly, with salty ham, nutty cheese, mild cabbage and a herbal-infused cream sauce, it was a perfect meal. I admit it is a touch advanced to make, but I suspect you are up to the challenge. Try, and enjoy!
1 large head of green cabbage
1 cup heavy cream
1 teaspoon unsalted butter, plus some to butter the dish
1 teaspoon dried sage or thyme
salt and pepper
14 large slices of white cheddar cheese (about a half pound)
4 heaping tablespoons Parmesan cheese, grated
14 thick slices of Parma ham (about 10 oz. total)
1 medium onion, sliced thin
You will need a medium sized metal mixing bowl for this recipe that is oven-proof. Or, a 10-inch round cake pan will work too. I prefer the bowl.
Slice the root end of the cabbage off. Turn root side up and starting from the stem end (root end, whatever) carefully pry the leaves off, one by one, keeping in tact as best you can.
In a large saucepot with a lid, steam the separated cabbage leaves until tender (about 10 minutes). When they are done, set aside to cool.
Meanwhile, in a small saucepan over very low heat, combine the cream, butter, dried herbs and salt and pepper to taste. You want the flavors of the herbs to infuse the cream, so let it heat for about 5 minutes. When done, set aside to cool.
Using a sharp knife, remove the ribs from the cooled cabbage leaves by cutting a V shape. You want to preserve the shape of the leaf, but make it more flexible.
Butter a medium sized metal bowl and begin to line with overlapping cabbage leaves, leaving a large overhang on the edge. Reserve two large leaves for the bottom of the torte.
Now begin layering, cheese, cabbage, onion, cabbage, ham, cabbage. After each layer of cabbage, ladle a few tablespoons of the sauce over. Continue until you are out of ingredients. The bottom layer should be the large reserved cabbage leaves with the overhanging leaves of the top layer tucked under. Find a heavy plate that is just smaller than the bowl and place on top to settle the torte. Refrigerate for up to 8 hours.
Preheat your oven to 325 F.
Remove the plate from the bowl and cover the bowl with foil. Bake for 40 minutes on the middle rack. It is a good idea to have a cookie sheet or some foil on the bottom rack to catch anything that drips. Remove from the oven and let cool for 5 minutes. Invert the torte onto a large plate. (Be aware there will be a lot of sauce, so make sure the plate has a curved lip) Slice and serve.
Serves 6-8
__________________________________________________________
About 2000 people in France are injured each year opening oysters
Today is National Cherry Cobbler Day!
According to the German butter ordinance, only table salt, lactic acid and the natural coloring agent betacarotene (a provitamin of vitamin A) may be added to butter during its production
Labels: Entree, Low-Carb, Pork
