Tag Archives: main dish

Apr23

Versatile Vegetable Soup

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DSCN0551

Versatile Vegetable Soup

8 Servings

 

This is such a healthy and easy dish to make. You can really use any kind of vegetables (even frozen though I love the fresh variety) that you wish so almost every ingredient mentioned here is optional. You also can add rice or pasta along with the chick peas; or you can use white beans instead of the chick peas. You can omit the meatballs and use ingredient combinations like pasta or rice plus beans to make a complete protein. (Look online to find the food combinations that make a complete protein.) You can use chicken or vegetable stock instead of beef stock. You can change the Italian slant of this dish a make instead a Mexican one (add enchilada sauce and tortillas) or German (add slice bratwurst) or Indian (add curry seasoning and Nan) or—well I leave it up to you. Just use your imagination and it’ll come out superb and healthy. It’s also a very economical dish and can be served for lunch or dinner; and why not serve it for a very healthy and filling breakfast? Lastly, for the busy ones, if you have a slow cooker, you can cook it in there (5-6 hours on low), leave home and come back to an almost cooked meal. You just have to add the last half hour ingredients when you are home. I love dishes like and this and it’s one that the whole family can participate in—including of course the kids.

 

Ingredients:

  1. 1 onion, finely sliced
  2. 2 garlic cloves, rough chopped
  3. 3 Tblsp. olive oil
  4. 1/4 head cabbage, rough chopped
  5. 6 Brussels sprouts, sliced
  6. 1/2 to 3/4 head of Boston lettuce, rough chopped
  7. 1 C. Swiss chard, chopped
  8. 1 C. spinach, chopped (or a 10 oz. package of frozen spinach)
  9. 2 celery stalks, rough chopped
  10. 1/2 (or more) large head of broccoli, finely chopped
  11. 8-10 cups beef stock
  12. S&P to taste
  13. 1/2 to 1 Tsp. dried Italian seasoning
  14. 1/4 C. sherry, Madera or Marsala (optional)
  15. 1 bay leaf
  16. One small basket of cherry tomatoes, sliced in half
  17. 1 small can of chick peas, drained and rinsed in cold water
  18. Ground beef, chicken or turkey to make into meatballs (see ingredients needed and instructions below)
  19. 8 oz. shelled fresh peas or frozen ones
  20. 6 slices coarse country-style bread which has been rubbed with garlic and toasted in the oven. (optional)
  21. Shaved Parmesan
  22. 1 Tblsp. chopped parsley

Instructions for the soup:

  1. In a large pot, warm the olive oil and then sauté the onion and garlic until translucent. (about 5 minutes)
  2. Add the ingredients numbering 4 through 10 and cook gently, stirring from time to time, for about 15 minutes.
  3. Add the ingredients numbering from 11 to 15, bring to a boil, turn down to a simmer, cover and cook for 1 ½ hours.
  4. Add the ingredients numbering from 16 to 18 for one more 1/2 hour.
  5. Serve over the optional French bread and/or topped with the shaved Parmesan and chopped parsley.

To make the meatballs you’ll need the following ingredients:

  1. 1/2 lb. ground beef, turkey or chicken
  2. 1 beaten egg
  3. 1/2 to 3/4 C. Italian or plain bread crumbs
  4. 1 dash of tobacco

Instructions for forming the meatballs:

Mix everything together till not too soppy and form into one-inch diameter meatballs.

Nov4

Fresh Boiled Tongue with Assorted Winter Veggies Served with Mustard Sauce

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Fresh Boiled Beef Tongue

Fresh Boiled Tongue with Assorted Winter Veggies Served with Mustard Sauce

Serves 6-8

 OK—I was bored with the usual and when I encountered a beef tongue decently priced at Atkinsons’ Valley Market, I bought it with gusto.  20 degrees outside is perfect for an interior made tongue dish.  As I was cutting away the skin, I had warm memories of my mother serving my first introductory tongue at the table—skin on-in full glory and I was only 5 or 6.  Oh my—I couldn’t believe it however when my mother was done peeling off the skin and serving it, I thought differently.  It was delicious and still is—but the memories are strong and I had a good laugh today as I was pealing the skin—in memory of my dear mother. (Hint: You really are supposed to peal the skin pre-serving it.)  Oh well, leave it to the Dutch.

Ingredients for the cooking of the tongue:

  1. One Fresh Beef Tongue
  2. 2 Medium Sized Onions—Peeled and Left Whole
  3. 1 Large Peeled Carrots Cut into Large Pieces
  4. 4 Celery ribs with Leaves
  5. 8 Peppercorns
  6. 1 Tsp. Salt
  7. 6 Sprigs Flat Leaf Italian Parsley
  8. 1 Small Green Cabbage cut into small wedges
  9. 10-12 Small Red Potatoes
  10. I More Large Peeled Carrot Cut into Large Pieces
  11. More Flat Leaf Italian Parsley to serve as garnish (this is really delicious to eat with the tongue)

Instructions for the cooking of the tongue:

  1. In a large deep pot, place ingredients # 1-7 mentioned above in the pot and barely cover all with water.
  2. Bring to a boil; reduce heat to a rolling simmer; cover and cook for about 3 hours. Do watch to make sure you aren’t simmering to much or that the water level is still adequate.
  3. At the 3 hour point, remove the tongue (it should be fork tender at this point) and add to the pot the cabbage, small red potatoes and 2nd carrot.
  4. Peel the tongue and remove the roots.  Place the prepared tongue back in the pot on top of everything.
  5. Simmer fairly briskly covered for another 1/2 hour or until the potatoes, 2nd carrot and the cabbage are done.
  6. When they are done, turn off the heat.
  7. Now is the time to make the mustard sauce.

Ingredients for the mustard sauce:

  1. 3 Tblsp. butter
  2. 2 Tblsp. flour
  3. 1 Tsp. prepared mustard—which ever kind you wish
  4. 1 C. of the tongue broth.

Instructions for the mustard sauce:

  1. In a pan, over medium heat, melt the butter and stir in the flour till totally dissolved.
  2. Add the prepared mustard and slowly add in the tongue broth.
  3. Bring to a gentle boil and take off heat.  If there are still lumps in your sauce, strain it.
  4. Serve in a gravy bowl for guests to pour for themselves or pre-plate for guests with the sauce over all.
  5. 5.       Make sure to add more roughly chopped flat leaf Italian parsley to your servings. 
Oct19

Veal Meatballs with Tomatoes, Mushrooms and Black Olives

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veal mealballs with tomatoes, black olives and mushrooms

Veal Meatballs with Tomatoes, Mushrooms and Black Olives

Serves 4

It’s nice to see different kinds of ground meats at the markets today.  I just made a wonderful free form ground lamb puff pasty tart and now that I spied ground veal at Atkinsons’ I thought that I would do something with that.  This is an easy recipe with some variations for you to choose that will make the end result zing in different ways and is pretty enough to serve for company.

Ingredients:

  1. 3/4 to 1 Lb. ground veal
  2. 5 large whole white or brown mushrooms—one finely chopped
  3. 3 garlic cloves –diced
  4. 1 egg-well beaten with some  salt and freshly ground pepper
  5. 1 Tblsp. grated Parmesan
  6. 1 medium onion diced
  7. 3 Tbsp. chopped parsley
  8. 1 Tsp. minced fresh sage leaves or a pinch of dried crumbled sage leaves or instead with a pinch of nutmeg
  9. 1/2 C. (or more) plain bread crumbs
  10. 5 rinsed plum tomatoes-cut long ways in quarters
  11. 3 Tblsp. olive oil or butter or a combination of both
  12. S&P
  13. 1 large bay leaf
  14. 1 C. white vermouth or white wine and possibly some chicken broth
  15. 1 Tsp. minced fresh rosemary or fresh thyme leaves (or 1/2 Tsp. of dried of whatever you choose)
  16. 1/2 Tsp. Turmeric
  17. 1 C. pitted black olives (optional if you don’t care for olives)

Directions:

  1. For the meatballs, combine the ground veal with 1 finely chopped mushroom, 1 diced garlic clove, 1 Tblsp. grated Parmesan, 1 Tblsp. diced onion, 1 Tblsp. chopped parsley, the sage (or pinch of nutmeg) and the well beaten egg.  Mix well with your hands and then add 1/2 C. (or more if you feel necessary) breadcrumbs. Form the ground veal into 1” diameter meatballs.
  2. In a large pot, heat the olive oil/butter and then gently place in the meatballs.  Turn them gently with a fork or tongs till they are nicely browned (about 5 minutes). Remove them to a plate.
  3. In the same pot you should have enough oil and juice to brown the remaining onion.  Stir the onion till softened (5 to 10 minutes) and then add the remaining garlic and cook one minute more.  Add the S&P and the wine; if you would care for more liquid you can add 1/2 C. or more chicken broth.  Let come to a slow simmer and add the tomatoes, 2 Tblsp. chopped parsley, bay leaf, turmeric and rosemary or thyme.  Stir gently and then add the meatballs.
  4. Turn the heat to very low, cover and cook, stirring very gently every now and then for about 45 minutes.  Add the whole mushrooms and black olives at the very end; continue simmering with a cover on till the mushrooms are tender and done (about 5-10 minutes).
  5. I like this stew served on top of fluffy white rice and a green salad for a side.  Crusty French bread is always a nice addition.
Oct15

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

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zucchini pasta and roasted tomatoes

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

Serves 4

 Here’s a very delicious and economical healthy dish that is perfect for the vegetarian, the person who wants no carbs and for the person who wants to loose some weight. It’s also a pretty one to serve.  It’s a dish that does entail a bit of effort and time but the end result is well worth it and you can cut out some steps if you so desire.  As well, if you wish to serve it for guests as a more “complete” meal, you can serve it topped with lightly sautéed shrimp–and I like them sprinkled with some crushed red pepper flakes- and a side of crusty French bread.  Bon Appetite!!

roasted tomatoes

Ingredients for the Roasted Tomato Topping:

  1. 1 ¼ lb. Roma Tomatoes, sliced thin
  2. 3 cloves garlic, sliced
  3. 3 Tblsp. olive oil
  4. S & P
  5. 5 sprigs fresh rosemary
  6. 5 sprigs fresh thyme

Directions:

  1. Preheat oven to 325 degrees
  2. Line a cookie sheet or other baking sheet with aluminum foil
  3. In a medium size bowl lightly mix the tomatoes with the garlic cloves, olive oil and S&P until they are evenly coated.
  4. Place the seasoned tomato slices in one layer on your pan and bake on middle rack in the oven.  Bake for about 30 minutes—till the tomatoes are shriveled and softened.
  5. Also bake the zucchini inner cut parts for the last 15 minutes (see step #2 below in the instructions for the Zucchini Pasta).
  6. Remove the tomatoes from oven and wrap the aluminum foil around them and place back in oven to keep warm.  Same for the zucchini. Hint: Before serving the tomatoes, remove the herb sprigs.

zucchini pastazucchini ready to be made into pasta (2)zucchini ready to be roasted

Ingredients for the Zucchini Pasta:

  1. 2 ½ lbs. of zucchini, julienned into long strips with your vegetable peeler
  2. 1/2 C. Pesto –(see recipe below—or you can use a purchased product)

 Instructions for the Zucchini Pasta:

  1. With a vegetable peeler, peel the unskinned zucchini into long strips down to the soft and seedy inner part. Save these parts and cut them into halves. You will be roasting these for a side garnish to your dish. (see instruction step # 5 above).  Place the zucchini “pasta” peels in a large pot along with the pesto. Mix well to coat all of the peels and cook and stir lightly over medium heat for 5 minutes.  Do this step right before serving.
  2. Place the cut seedy zucchini parts on a separate baking dish lined with aluminum foil.  Brush each slice with some of your pesto and bake in the oven for the last 15 minutes of your tomato slice baking.  When somewhat browned and softened, you can wrap this in the aluminum foil to keep warm in the oven. (see instruction step #5 above)

Ingredients for the Basil Pesto (This makes 1/2 C. of pesto):

  1. 1 C. of washed torn off basil leaves
  2. 1 garlic clove, minced
  3. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts
  4. 1/4 C. olive oil
  5. S&P

Instructions for the Pesto:

  1. Place ingredients basil leaves, clove, nuts and half of the olive oil in a processor.  Process and then add the rest of the olive oil.  Finish processing.
  2. If you want extra pesto, double (or more) this recipe.  It’ll store in the refrigerator for a couple of weeks and will also freeze well (particularly if you top it with additional olive oil) for several months.

Ingredients for the topping of the served dish:

  1. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts. So when you toast the nuts for your pesto toast an extra Tblsp. for your topping.
  2. Shaved Parmesan

zucchini pasta and roasted tomatoes

Serving the dish:

  1. Place the zucchini pasta in the middle of your dish. Top with the tomatoes and garlic and the toasted nuts and Parmesan.  Place the roasted inner zucchini halves around the “pasta” (pictured above) or if you wish you can serve the “pasta” surrounded by shrimp.  (pictured below)

zucchini pasta with shrimp

Oct13

Ground Lamb, Greens and Cheese Puff Pastry Torte

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ground lamb and greens puff pastry tart

Ground Lamb, Greens and Cheese Puff Pastry Torte

Serves 6 to 8

 

It was the time of the Trailing of the Sheep Fest here in Ketchum, ID and just the sound of the baaaa’s made me hungry for a little lamb.  So, I found some nice ground lamb at Atkinsons’s and inspired by a recipe from my “Puff” cookbook by Martha Holmberg, I made this yummy dish.  Ground lamb is usually not that cheap but honestly, when you consider that I had so many servings of it for myself and even for a guest one evening, I bet that I didn’t spend more than $2.00 a night for my healthy and lovely meals.  I had a little salad on the side and a bit of my homemade coffee ice cream accompanied by our tasty fall pears; the whole repast was perfect. And by the by, I did have this dish several nights in a row and did NOT get tired of having it—because it was so light and flavorful.

 

This is a 3 part recipe—one for the lamb filling, one for the greens and one for the puff pastry assembly:

 

Ingredients for the lamb filling:

  1. 3/4 lb. to 1 Lb. ground lamb
  2. 2 Tblsp. for the lamb browning and another 2 Tblsp. olive oil for the sauce
  3. S&P
  4. 1 small onion, finely chopped
  5. 4 garlic cloves, minced
  6. 1/2 C. white wine or vermouth
  7. 1 C. chicken broth
  8. 1-14 oz. can whole tomatoes, drained HOWEVER RESERVE 1/4 C. of juice for later use
  9. 1-5 inch. sprig of fresh rosemary or 1 Tblsp. dried
  10. 1/4 Tsp. nutmeg
  11. 1 Tsp. balsamic vinegar
  12. 6 drops Tabasco or more according to your taste
  13. 3/4 C. plain breadcrumbs
  14. 1/3 C. finely grated fresh Parmesan
  15. 2 Tblsp. chopped oil-packed sun-dried tomatoes (optional)

Directions for the lamb filling:

  1. Heat 2 Tblsp. of the olive oil in a large skillet over medium heat.  Add the lamb, breaking it up so that there are no large pieces.  Season with S&P and cook till it’s no longer pink.  Remove the lamb and set aside.  Pour off the remaining grease.
  2. Add the remaining 2 Tblsp. oil to the skillet and place on medium-high heat.  Add the onion and cook stirring until very soft and fragrant—but don’t let brown (about 5 minutes). Add the garlic and cook for 30 seconds.  Add the wine and boil till the mixture is glazed (about 1 minute). Add the chicken broth, tomatoes and the 1/4 C. reserved tomato juice, rosemary sprig and 1/4 tsp. nutmeg.  Adjust heat to a lively simmer and cook until it has a nice thick consistency—like a marinara sauce (10-15 minutes).
  3. Remove from the heat, stir in the lamb, balsamic vinegar, hot sauce, breadcrumbs, Parmesan and optional sun-dried tomatoes.  Taste and adjust the seasoning with more salt, vinegar or hot sauce.  Set aside and if you wish this can be refrigerated and saved till the next day.

 

Ingredients for the greens:

  1. 1 Lb. (roughly) fresh Swiss chard, kale or spinach
  2. 1 Tblsp. olive oil
  3. S&P
  4. 1 Tblsp. sweet butter
  5. 1 Tblsp. all-purpose flour
  6. 1/4 C. half and half
  7. 1/4 Tsp. nutmeg
  8. 1 egg, well beaten

Directions for the greens:

  1. Clean well and rough chop the greens.
  2. In a large skillet or wok, heat the olive oil over medium-high heat, add the greens and toss with tongs until wilted; cook them until tender. Hint: if you are using kale, it will take longer than the chard or spinach, the latter which will take the least amount of time.  Squeeze out the juice from the greens by pressing against the side of the pan and pouring off the juices.
  3. Over medium heat add the butter to the greens in the skillet/wok and toss to blend ; then add the flour and toss to blend; add the half-and-half stirring frequently until the greens are coated by a nice creamy sauce (2-3 minutes).  Season with S&P to taste and nutmeg.  Taste, adjust the seasoning and stir in the well beaten egg.

Ingredients for the final assembly:

  1. One sheet puff pastry, unthawed—per package directions
  2. 1 C. crumbled feta or 1 C. grated parmesan plus 1/4  to  1/2 C. chopped ricotta—your choice
  3. 1 plum or juicy tasty tomato, thinly sliced
  4. 1-10” Pyrex pie dish or something similar which is oven proof (you don’t need to pre-oil)

Very Final Directions:

  1. Pre-heat oven to 375 degrees.
  2. On a lightly floured board, roll one sheet of pastry into a 14-inch square and transfer to your pie dish with the pastry edges sticking over the pie dish.
  3. Spread the bottom of the pastry with 1/2 of the cooled lamb filling ; spread half of the cheese of your choice next; top with the greens then repeat these layers once again ending with the greens and very lastly finishing with the sliced tomatoes.
  4. Crimp the edges from the pastry over the filling.
  5. Bake for 55 to 60 minutes till filling is hot and edges are browned; let it rest about 15 to 30 minutes before serving.
  6. If you have left over’s, you can reheat the remainders in the dish at the same oven temp for about 20 minutes.
  7. You can also pre-make the sauce and the greens without the final addition of the egg the day before and then add the egg to the greens and assemble it all the next day.
  8. If you wish to make it into a real pie, you can unthaw and roll out the second sheet of puff pastry and use that as your topping.  I frankly like the open face look and feel that the extra crust is unnecessary both for pretty presentation and calories.  However, if you choose to place a top crust, make sure to make slits in it  for the steam to escape before baking and cut the baking time by 10 to 15 minutes.
Sep30

Winter Greens, Potatoes and Chickpeas Stew

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Winter Greens, Potatoes and Chickpeas Stew

Serves 4

Greens, Potatoes and Chickpeas Stew

This is a nice soup for those desiring a vegetarian meal for a cool day’s lunch or dinner. The ingredients can be varied which I feel always adds interest to your dish. It’s also a complete protein meal so you don’t have to worry about having poultry, meat or fish as well.  Bon Appétit.

Ingredients:

  1. 1 Lb. Chard, stems removed (I used the rainbow variety) You could also use spinach or Kale or a combination of the greens.
  2. 1 ½ Lbs. Baking Potatoes (I used 2 large ones but 3 medium ones would be OK as well)-Sliced in 3/4 inch-slices
  3. 1-2 Onions, rough chopped or even thinly sliced
  4. 2-3 Garlic Cloves-minced
  5. 3 Tblsp. Olive Oil
  6. 1 Tsp. Paprika
  7. 1/4 Tsp. Turmeric
  8. 1/8- 1/4  Tsp. Cayenne Pepper (depending how “hot” you want your stew)
  9. 1 Tsp. salt (optional)
  10. 4 C. of  Vegetarian Base Bouillon or Chicken Stock, heated
  11. 2 C. (1-16 oz. can) of chickpeas, drained and rinsed (you can also use another type of white bean)
  12. 2 Hard Boiled Eggs, Sliced or cut into wedges (optional)
  13. One Tasty Tomato, Sliced (optional)
  14. Shaved Parmesan or Jack Cheese for topping (optional)
  15. Chopped Parsley for garnish (optional)

Directions:

  1. Cook your greens any which way you wish; drain thoroughly and set aside.
  2. In a large stove top Dutch oven or similar kind of pot, heat the oil over medium heat and add the potatoes, onions and garlic cloves.  Sauté for 5-10 minutes—watching carefully and stirring quite often—until the potatoes have started to brown. Add to this the paprika, turmeric, salt and cayenne until the mixture smells fragrant (around 1-2 minutes).
  3. Add the bouillon, greens and chickpeas and bring to a simmer.  Simmer with a tipped top for about 15 to 20 minutes—or till the potatoes are tender.
  4. Serve the stew topped with the hard boiled eggs, tomato slices, cheese and chopped parsley.
Aug12

Whole Chicken Fryer Casserole (for the busy cook)

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chicken fryer casseroleplated chicken fryer casserole

Whole Chicken Fryer Casserole

4 servings

 Here’s another easy, financially economical and healthy chicken veggie dish for a busy mom or dad to make. It’s also easy for a single person who comes home to weary to really cook and also wants some good left over’s for the rest of the week.  The 3.5 lb. fryer coast under $7 at Atkinsons’ and the veggies I used didn’t cost that much and actually were what I already had in the frig.  I used a large round deep Pyrex casserole dish and it baked at 375F in an hour and a half.  It was delicious and will easily feed 4.  It’s a breeze to assemble and I warrant that the kids will like it as well.

Ingredients:

  1. One 3.5 whole fryer chicken
  2. One 8-oz pre-packaged fresh  brown or white sliced mushrooms
  3. 1 Zucchini cut in half and then cut the halves in half so you have 4 long pieces
  4. 2 peeled carrots cut in huge chunks
  5. 2 celery ribs cut in huge chunks
  6. 4 Green onions—cut in chunks
  7. Fresh basil—place some in the chicken cavity and more within the veggies and if you wish a bay leaf to put in the veggies.
  8. 4-8 cloves of garlic—unpeeled or peeled—left whole—put one or two in the chicken’s cavity
  9. 1 large tomato cut in chunks
  10. Any other veggie you have and think might go well including parsley, etc.
  11. S&P to taste
  12. Up to 3/4 C. olive oil

Instructions:

  1. Pre-heat oven to 375F.
  2. Smear or spray some olive oil all over the inside of your dish.
  3. Place the veggies in the dish and mix well with some S&P to taste and some olive oil as well.
  4. Place whole rinsed and pat dried chicken which has some basil and garlic cloves in the cavity on top of the veggies and pour more olive oil on it.  Then S&P it to your taste.
  5. Place in oven and bake for about 1.5 hours.

I served this with rice and if you wish, a green salad on the side.  Desert? I had some of my homemade no-churn Mango Ice Cream only I had put fresh blue berries in it which turned out very yummy.  I  now am almost never without some sort of version of this ice cream in my freezer.  Enjoy!!!!

Jul7

Chicken Marengo (the slower but more authentic way)

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Chicken Marengo

Chicken Marengo Recipe #2—A More Authentic Version?

Serves 4

Once again, I am telling the historical tale of this dish because I think it’s so cute and the outcome is so delicious. Napoleon and his traveling chef, Dunand, were the men who made this dish famous. After the battle at Marengo (Piedmont, Italy), Napoleon demanded from his chef a quick meal—imagine this after a treacherous journey over the Alps in mid-May. Cooking legend has it that even in these hinterlands, Napoleon’s forever challenged chef found a chicken, tomatoes, onions, garlic, herbs, olive oil and crayfish.  He cut the chicken up with his “saber” and made a dish very much like this recipe. Reportedly being thoroughly French, Dunand also added a dash of cognac from Napoleon’s flask.  Napoleon liked the dish immensely and since he won the battle, considered Chicken Marengo lucky.  So he asked for it often just as Dunand had originally made it.  My other recipe is a bit less time consuming to make, however, this one is really excellent and worth the time spent.  This dish will be cooking for a total of 1 hour—stove top.

Ingredients:    

  1. 1- 2 ½ lb. chicken cut up
  2. 1/3 to 1/2 C. flour laced with pepper, salt and a splash of cayenne (to dredge the chicken pieces)
  3. 2 Tblsp. olive oil (if you need more, go for it and same for the butter)
  4. 2 Tblsp. butter
  5. 2 or 4 Tblsp. chopped/minced bacon
  6. 1 peeled carrot-chopped fine
  7. 1 stalk of celery-chopped fine
  8. 1 garlic clove-chopped fine
  9. 1 small shallot-chopped fine
  10. 2 or 3 LARGE tasty fresh tomatoes, cut into CHUNKY pieces or 4 plum tomatoes cute into Chunky pieces (you can use canned if you drain the whole tomatoes and cut them in Chunky pieces)
  11. 1/2- 3/4 C. dry white wine in which 1 ½ -2 Tblsp brandy has been put. (Once again if you think you need more wine, go for it.)
  12. 1 Bouquet Garni (I made mine from fresh parsley, some fresh rosemary and fresh French tarragon and a bit of crushed bay leaves. Place these in a good sized piece of cheese cloth which you can form into a small bag; tie the bag with kitchen string or non-flavored dental floss so that your herbs stay enclosed.  Place the bag into the stew and discard it before serving.)
  13. 8 or so poached shrimp and 8 or so whole button mushrooms also poached. (These should be poached in a chicken stock/white wine, stove top, at simmer, for 3-5 minutes or till shrimp are pink and mushrooms are somewhat tender. You don’t have to use both ingredients—it can be one or the other. And if you wish, you can poach them together. Furthermore, if you have access to crayfish, all the better.)
  14. Black olives— combo of whole and rough chopped
  15. 1/2 Lemon to squeeze at the very last
  16.  Croutons (optional)

Directions:

  1. In a paper or plastic bag, shake the flour with the S&P and paprika; when well mixed, introduce your chicken pieces into the floured bag.  Shake vigorously so that the pieces are floured evenly however not heavily—they need to be “lightly” doused.
  2. In a large heavy pot that has a good lid and on an oven top burner (medium-high heat) bring the oil and butter and some of your minced bacon up to a nice light sizzle (remove the bacon with a slotted spoon); introduce your chicken pieces into the oil/butter and turn the heat down to the point where your pieces are browning evenly, turning frequently, and are not burning. Golden colored is what you wish.  Don’t crowd them so it may take several sessions to do this. As well, I would say it might take 2-3 minutes per chicken side to get them brown just right.  Set them aside on a platter.
  3. Now, introduce the remainder of your bacon plus the set aside bunch and in the remaining oil, etc. in your pot, brown the veggies mentioned in ingredients 6-9.  When they have softened somewhat (3 minutes or so) introduce the major portion of the tomatoes, however save about 1/2 C. for later); let the mixture simmer for another 2-3 minutes.
  4. Reintroduce your perfectly browned and golden chicken pieces along with your Bouquet Garni.;over all, pour your brandy/wine combo and let simmer very gently on stove top for 30 minutes— tightly covered.
  5. After 30 minutes, place the additional tomatoes on top (don’t stir but make sure that you have enough liquid collected and taste to see what you think); simmer gently, tightly covered, for another 25 minutes.
  6. For the last 5 minutes, top the dish with the poached shrimp and mushrooms and add the chopped and whole olives. Simmer well covered once more.  Make sure the chicken is done (I’m sure it will be and FINIS—Napoleon would be delighted).
  7. Before serving (don’t forget to remove your Bouquet Garni), top everything with freshly chopped parsley, give a hearty squeeze of fresh lemon and there you are.
  8. Additionally, if you wish, you can place toasted croutons on top. Sometimes it’s fun to make your own shaped croutons (1-inch diameter) for a dish as this.
  9. This goes very well with rice and a light salad.
  10. Sounds like a simple peasant dish doesn’t it?  Well, after you’ve made and served this, you’ll say: “I don’t think so” or maybe you’ll say “Peasant dishes are the best!!”.
  11. As always, from Margot, Bon Appétit.
Jun24

Tongue and Potatoes Baked in a Mustard Horseradish Sauce

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tongue w. mustard horseradish sauceTongue and Potatoes Baked in a Mustard Horseradish Sauce

Serves 2-6 depending on the tongue-one large and a couple of small ones

The beef tongue cost $20 (I remember long ago buying a tongue for just a dollar or two) and the 4 small pork ones were priced at $3.27 so as far as I was concerned, the decision was easy.  This dish turned out very tasty indeed so give it a try.  I know the recipe seems a bit tedious (3 steps) and it can be a bit of work, but if you enjoy tongue (and many won’t even realize that it is that) and a very lovely horseradish and mustard sauce, you’ll really appreciate the results.

STEP 1:Ingredients for boiling the tongue:

  1. One fresh beef tongue (3 lbs.) but I cooked my 2 lbs. of 4 pork tongues
  2. 1 Tsp. salt
  3. 1 onion studded with 3-4 cloves
  4. 6 sprigs of fresh parsley
  5. 3 celery stalks with leaves
  6. 2-3 peeled carrots cut in large pieces to put in the very beginning of the boiling of the tongue.
  7. 3-4 more peeled carrots reserved to put into the stock the last half hour (to be used for your final presentation so when tongue is done save these to warm up just before serving your tongue platter).
  8. Few whole pepper corns
  9. 1( or more) bay leaf
  10. Water to cover (and watch to see if you need to add more after an hour or so)

STEP 2:Ingredients for the mustard horseradish sauce: (this makes about 1 cupful and you might need more; you can always use this delicious left over sauce over something else—even poached eggs)

  1. 3 Tblsp. sweet or salted butter
  2. 2 Tblsp. flour
  3. 1/2 to 1 tsp. Dijon styled mustard (per your taste buds)
  4. 1/2 to 1 tsp. prepared horseradish (per your taste buds)
  5. 1-2 Tsp. capers (optional)
  6. 1 C. of some strained tongue broth

 

STEP 3: Ingredients for the final baking and serving:

  1. 1 or more baking potatoes cut in medium size pieces
  2. Brussels sprouts cut into fourths (optional)
  3. Mushrooms-sliced thick (optional)
  4. Cauliflower-some of the florets (optional)
  5. Chopped parsley for garnish
  6. Capers for garnish (optional)

STEP 1:Instructions for boiling the tongue:

  1. Place the tongue and the listed ingredients in STEP 1  in a tall pot and bring to a boil.  Reduce heat, cover the pot and simmer until the tongue(s) are fork tender—about 2 ½ to 3 hours.
  2. Remove the tongue(s) from the water and cool slightly. DO NOT START THROWING AWAY THE STOCK AND THE LAST BUNCH OF CARROTS THAT YOU HAVE BOILED.  Strain the stock (you can discard the old carrot, onion, etc.) and put the reserved now strained stock back in the same pot for further potential use; set aside your last bunch of boiled carrots to be reheated briefly for the final presentation.
  3. When the tongue(s) have cooled a bit, if need be, cut off the bones and gristle at the thick end; slit the skin from the thick end to the tip on the underside.  Use a paring knife to loosen the skin at the thick end pull and peel off the skin from the thick end to the tip.  The pork tongue skin is definitely harder to pull off than that of the beef, so don’t be alarmed.  You’ll just loose a bit more of the meat.  (Well, it didn’t cost that much did it?)
  4. Slice the tongue(s) in somewhat thick slices and place in a baking dish.

STEP 2:Instructions for the mustard-horseradish sauce: (You might have to double this amount if you have a lot of tongue slices).

  1. Preheat oven to 375F  for the baking of this dish for preparation for STEP 3.
  2. In a medium sized skillet or pan, melt the butter and add the flour.  Stir over medium heat till well blended. Add the horseradish and mustard and optional capers, stir till blended and add the tongue stock. Bring to a boil, reduce the heat to a simmer and simmer till sauce is smooth and thickened.

STEP 3: Instructions for the baking and final preparation:

  1. Place the tongue slices, potatoes and optional veggies in STEP 3 listed ingredients into an appropriate correct  sized baking dish to fit it all in. Pour sauce over all.
  2. Cover well and bake in a 375 degree pre-heated oven for 50 to 60 minutes.
  3. Remove all to a pretty platter (it could be silver—oh so passé I know) and top it with chopped parsley and optional capers and surround it with your saved, set aside and briefly reheated boiled carrots. ( hint: The carrots could be reheated in your leftover stock if you bring the stock back to a brief boil. Or if you wish you could cook the carrots in the stock 30 minutes before your tongue oven dish is done. )
Jun23

Roasted Cornish Game Hens and Grapes

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pic grapes

Roasted Cornish Game Hens and Grapes

Serves 4

 

This is a very light and deliciously healthy dish and if presented correctly, a gorgeous looking one as well.  So enjoy and go for it!!!!! Perfect for just you if you cook just one hen or for guests—if you cook more of these little guys. 

 

Ingredients:

  1. 1 ½ lbs. mixed red and green seedless grapes
  2. 8 shallots, root intact and halved if large
  3. 6 sprigs thyme, plus leaves for hens
  4. 2 Tblsp. olive oil
  5. S&P
  6. 4 Cornish game hens-1 to 1 ¼ lbs. each

 

Directions:

  1. Preheat oven to 450.
  2. On a rimmed baking pan, toss the grapes and the shallots with the thyme sprigs, oil, 1 tsp. salt and ¼ tsp. ground pepper.
  3. Nestle hens among the grapes on the baking sheet, breast side up.  Brush hens with some more olive oil and season them liberally (or as you wish) with some more S&P; lastly sprinkle them with thyme leaves.
  4. Roast the hens in your preheated oven basting them occasionally with pan juices until an instant-read thermometer inserted in the thickest past of the leg (avoiding the bone) registers 160 degrees—30 to 35 minutes but could be as long as 45 minutes.  So watch diligently but try not to overcook.
  5. Serve on a pretty platter surrounded by the grapes and shallots. I usually serve this dish with a side of wild rice which has been enhanced with some of my favorite green fresh veggies such as snappy pea pods or long string beans—but it could be any kind of veggie that you love including maybe some more colorful ones.  Imagination is always a good ingredient to use for this kind of presentation.