Cindy Samford, My darling little cajun friend from Louisiana (an employee of Cloudcroft Schools) gave this recipe to me over 10 years ago. The recipe makes enough for an army and can't be beat. She is so right when she states, "the hardest part is the roux". This is where patience comes in and I am not a patient person. Do serve this with Louisiana Hot Sauce on the side.
1 onion, large, chop coarse
1 large green bell pepper, diced
4 celery stalks, chopped
1/2 cup vegetable oil (not olive oil)
2/3 cup flour
2 qts. chicken broth
1 qt. water
2 lbs. boneless chicken, cut into bite sized pieces
1 lb. smoked sausage (I used hot Louisiana sausage)
2 tsp. salt
1 tsp. pepper
1/4 cup creole seasoning (I use Slap Your Mama!)
2 ham steaks, cubed
1/2 tsp. dried thyme leaves
1 lb. okra, sliced
1 lb. shrimp
File gumbo seasoning to taste
Prepare the vegetables first and set them aside. Now the hard part---THE ROUX.
Combine the oil and the flour in a cold heavy deep pot. Turn the heat to med-high and stir constantly. When the roux starts to turn brown turn the heat down to medium. Continue stirring continuously until the roux turns ALMOST a milk chocolate color. If you burn it, throw it out and start over again. Remove the roux from the heat and stir in the vegetables to coat and cool the roux.
Add chicken broth and water and return to medium-high heat. Add chicken, smoked sausage, salt, pepper, Creole seasoning, and thyme.
Bring to a boil, reduce heat and simmer for at least one hour, stirring occasionally. After an hour, add the shrimp and okra and cook for an additional 20 minutes. Add file' seasoning. Serve with rice
Monday, September 19, 2011
Tuesday, August 2, 2011
Stealing----Spaghetti with Shrimp, Tarragon and Lemon
We are currently on the island of Kauai. Why should I stop cooking wonderful things when there is so much around me that is new and enticing? Cooking is an adventure and I learn something new everywhere I go.
Where is the fine line between stealing, sharing and contributing? I am staying at this magnificent place on the island of Kauai. There is a cookbook here that speaks to me. "The Curry Book" by Nancie McDermott, ISBN: 1-576030-029-3 at $14.95. No....the recipe does not come from this book but a printed page inserted into it.
I am a firm believer that if the cook felt it important enough to keep the recipe they printed and placed it lovingly in a cookbook, it would be a sin to bypass.
So here we go: Spaghetti with Shrimp, Tarragon and Lemon.
If you have not downloaded the link for the original recipe, here it is: (copy the link above)
2 TBSP unsalted butter (did you know that unsalted butter must have an expire date because it the shelf life is less than it's salted?---buy unsalted..It is fresher and better for you)
1 1/2 pounds of jumbo shrimp, ****SAVE THE SHRIMP SHELLS!!! peeled and deveined.
1/4 cup dry white wine
salt
1 lb. spaghetti
Extra Virgin Olive Oil
2 garlic cloves
4 plum tomatoes, seeded and small dice
fresh ground pepper
zest of 1 lemon
1 TBSP dried tarragon
12 fresh, flat leaf parsley, chopped
In a medium sized saucepan heat the butter over medium. Add the shells of the shrimp, saute to pink (about 2 minutes). Add wine, reduce by 1/2 (about 5 minutes). Add water to just cover and a pinch of salt. Simmer 10 minutes and strain solids, hopefully you will have about 1/2 cup. (Give me a break! This is NOT unlike using Clam Juice in your chowder so quit complaining about the shell-thing).
Next you need to cook the pasta.
In a non-stick pan large enough for the pasta and the shrimp, heat 3 TBSP of EVOO (Extra Virgin Olive Oil), add shrimp, garlic, lemon zest, 1/2 TBSP tarragon, salt, pepper and saute until shrimp is tender....2 minutes.
Add the tomatoes and saute another minute. Add shrimp broth and simmer for seconds.
Drain pasta when done, add to skillet, toss all together until well blended. Add the rest of the tarragon, parsley and toss.
Where is the fine line between stealing, sharing and contributing? I am staying at this magnificent place on the island of Kauai. There is a cookbook here that speaks to me. "The Curry Book" by Nancie McDermott, ISBN: 1-576030-029-3 at $14.95. No....the recipe does not come from this book but a printed page inserted into it.
I am a firm believer that if the cook felt it important enough to keep the recipe they printed and placed it lovingly in a cookbook, it would be a sin to bypass.
So here we go: Spaghetti with Shrimp, Tarragon and Lemon.
If you have not downloaded the link for the original recipe, here it is: (copy the link above)
2 TBSP unsalted butter (did you know that unsalted butter must have an expire date because it the shelf life is less than it's salted?---buy unsalted..It is fresher and better for you)
1 1/2 pounds of jumbo shrimp, ****SAVE THE SHRIMP SHELLS!!! peeled and deveined.
1/4 cup dry white wine
salt
1 lb. spaghetti
Extra Virgin Olive Oil
2 garlic cloves
4 plum tomatoes, seeded and small dice
fresh ground pepper
zest of 1 lemon
1 TBSP dried tarragon
12 fresh, flat leaf parsley, chopped
In a medium sized saucepan heat the butter over medium. Add the shells of the shrimp, saute to pink (about 2 minutes). Add wine, reduce by 1/2 (about 5 minutes). Add water to just cover and a pinch of salt. Simmer 10 minutes and strain solids, hopefully you will have about 1/2 cup. (Give me a break! This is NOT unlike using Clam Juice in your chowder so quit complaining about the shell-thing).
Next you need to cook the pasta.
In a non-stick pan large enough for the pasta and the shrimp, heat 3 TBSP of EVOO (Extra Virgin Olive Oil), add shrimp, garlic, lemon zest, 1/2 TBSP tarragon, salt, pepper and saute until shrimp is tender....2 minutes.
Add the tomatoes and saute another minute. Add shrimp broth and simmer for seconds.
Drain pasta when done, add to skillet, toss all together until well blended. Add the rest of the tarragon, parsley and toss.
Tuesday, July 26, 2011
Vegetable Frittata
This is a fabulous recipe to make on a lazy weekend morning, hop back into bed another hour while it cooks. This one is just as good hot as it is cold. Experiment with the veggies. I would recommend using a variety of your favorites: Broccoli, asparagus, zucchini, peppers, etc. This is sort of a crustless quiche but the cream cheese takes this dish to a whole new level.
3 TBSP Extra Virgin Olive Oil
1 1/2 cups rough chop zucchini
1 1/2 cups rough chop white mushrooms
1/2 onion diced fine
1/2 cup of each: Diced red, green and yellow bell peppers
1 seeded and diced jalapeno
3 cloves garlic
6 eggs, beaten
1/4 cup fat free half-and-half cream
2 - 8oz packages fat free cream cheese, cubed
2 cups shredded Cheddar cheese or a combination of your favorite cheese
5 slices Whole Grain bread, cubed
1 tsp. Kosher salt
1/2 tsp. black pepper
1 TBSP. fresh thyme
Preheat the oven to 350. Spray a 9 x 13 dish with non-stick spray. Saute vegetables just until tender. Remove from heat and let cool. Beat together eggs and cream. Stir in the cream cheese, grated cheese, bread cubes, salt, herbs, bread and season with salt and pepper. Add the vegetable mixture in. Pour into prepared baking dish.
Bake for one hour or until set firm in the middle.
3 TBSP Extra Virgin Olive Oil
1 1/2 cups rough chop zucchini
1 1/2 cups rough chop white mushrooms
1/2 onion diced fine
1/2 cup of each: Diced red, green and yellow bell peppers
1 seeded and diced jalapeno
3 cloves garlic
6 eggs, beaten
1/4 cup fat free half-and-half cream
2 - 8oz packages fat free cream cheese, cubed
2 cups shredded Cheddar cheese or a combination of your favorite cheese
5 slices Whole Grain bread, cubed
1 tsp. Kosher salt
1/2 tsp. black pepper
1 TBSP. fresh thyme
Preheat the oven to 350. Spray a 9 x 13 dish with non-stick spray. Saute vegetables just until tender. Remove from heat and let cool. Beat together eggs and cream. Stir in the cream cheese, grated cheese, bread cubes, salt, herbs, bread and season with salt and pepper. Add the vegetable mixture in. Pour into prepared baking dish.
Bake for one hour or until set firm in the middle.
Thursday, July 14, 2011
Neiman Marcus Cookies....or whatever
It's not true that Neiman Marcus charged a customer $250 for this recipe. Check out the story on Snopes. But it is true that these are the best cookies EVER. These cookies are expensive, time consuming to make, and the recipe makes enough for a small army. Don't even consider making these unless you are planning to share with a large crowd or plan to eat them over the course of a few months (kidding). The recipe will yield about 115 2-3" cookies.
This is what you will need:
1 lb. unsalted butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups *blended oatmeal (measure and blend to a fine powder)
2 tsp. baking powder
1 3/4 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips (I use 1 pkg. semi-sweet and 1 package milk chocolate)
1 Lindt 3.5 oz. dark chocolate bar with sea salt, grated
3 cups chopped nuts
You will need a VERY large bowl. Cream the butter and both sugars. Add eggs and vanilla mix well. Add flour, oatmeal, salt, baking powder and soda. Mix well. Add chocolate chips, grated chocolate bar and nuts. Roll into 1" balls and place two inches apart on a cookie sheet. Bake for 15-20 minutes at 375.
This is what you will need:
1 lb. unsalted butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups *blended oatmeal (measure and blend to a fine powder)
2 tsp. baking powder
1 3/4 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips (I use 1 pkg. semi-sweet and 1 package milk chocolate)
1 Lindt 3.5 oz. dark chocolate bar with sea salt, grated
3 cups chopped nuts
You will need a VERY large bowl. Cream the butter and both sugars. Add eggs and vanilla mix well. Add flour, oatmeal, salt, baking powder and soda. Mix well. Add chocolate chips, grated chocolate bar and nuts. Roll into 1" balls and place two inches apart on a cookie sheet. Bake for 15-20 minutes at 375.
Sunday, July 10, 2011
Chilled Creamy Lemon-Dill Shrimp Appetizer
Make this wonderful appetizer the day before. Serve chilled with cocktail toothpicks.
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup lemon juice
1/4 cup sugar
1 red onion, sliced thin then diced
1/3 cup fresh dill, chopped
1/4 tsp. kosher salt
4 cups medium or large cooked, peeled deveined shrimp
Mix mayo, sour cream, lemon juice, sugar, onion, dill and salt together until well blended. Stir in shrimp to coat. Cover and refrigerate for 24 hours.
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup lemon juice
1/4 cup sugar
1 red onion, sliced thin then diced
1/3 cup fresh dill, chopped
1/4 tsp. kosher salt
4 cups medium or large cooked, peeled deveined shrimp
Mix mayo, sour cream, lemon juice, sugar, onion, dill and salt together until well blended. Stir in shrimp to coat. Cover and refrigerate for 24 hours.
Saturday, July 9, 2011
Grain-ola Bars
One of my favorite walks through Fairbanks is the annual Walk for Charity sponsored by the Fairbanks Chamber of Commerce. I love this walk for four reasons. #1-my $25 registration fee is 100% given to a local charity....I usually donate to the homeless shelter or Joel's Place (a safe haven for children who need a place to go). #2-I get to walk, laugh and talk with good friends. #3-I get walk and graze and sample appetizers and yummy things from local restaurants and, finally, #4-this is a great jump-start to my summer break.
Three years ago the BEST taste-teaser by far was provided by Chef Jamison from the Chena's Alaskan Grill. My comrades and I could not place what exactly the ingredients were and I usually pride myself in being able to take apart flavors and reconstruct it at a later time. This however was a conundrum. Jayne N., Sue B. and I could not figure out what that taste was.
A month later, I found myself with some time and stopped in at the restaurant and said I wanted to buy those granola bars/cookies or whatever you wanted to call them. The restaurant was not open yet and the chef himself came out to talk to me. I told him that his treat was the best by far on the walk and I wanted to buy them. Chef Jamison grinned an amicable grin and said that they were the best because they are created by God and that everything in them was natural and healthy and that he didn't take credit for any of it because every ingredient was whole, natural and had no preservatives. He also told me that he only made these special treats for his family and only once a year for the Walk for Charity and that he did not sell them, but would give me the recipe. **As a side note, these bars wrap nicely in plastic wrap and make a fabulous backpacking or hiking snack.
Wow! I was floored at his generosity in sharing his recipe for his treasured treat with a complete stranger. I had to laugh when I told him that my friends Jayne N., Sue B., and I could not pinpoint that ingredient that was so cleverly disguised. What was that taste????? Ginger! Crystalized Ginger! I was further impressed when he told me that everything in those bars was natural, no flour or gluten products, no eggs, whole grain, natural sugars and dried fruit. They are made from all natural ingredients, so plan on shopping in the natural foods section of your grocery store to get what you need. The coconut oil is a lovely light touch that is also a pleasant ghostly obscured taste.
Thank you Chef Jamison. Call and make your reservations today to eat at the Chena's Alaskan Grill located on the Chena River. But don't bother asking for his natural grain-ola bars...you need to join me for the Walk for Charity to get your taste or print out this recipe and make them yourself.
The Best Ever Grain-Ola Bars
1 TBSP Coconut Oil (to coat a baking sheet) You'll want to lightly coat your hands to work with the hot syrup and dry ingredients.
In a bowl combine the following:
1 1/2 C. Crispy Rice Cereal (Gluten free)
1/2 cup Oat Bran
1 C. walnuts, lightly chopped and toasted in a dry skillet only until the oil releases it's smell
1 1/4 C. Regular Oatmeal (NOT instant)
1/2 cup dried cranberries or a mix of cranberries and blueberries
2 TBSP. crystallized ginger, minced
The syrup:
1 C. Brown Rice Syrup
1/4 C. Natural cane sugar
1 tsp. vanilla
1 tsp. sea salt
1. Lightly grease a cookie sheet with coconut oil.
2. Toast the walnuts in a dry skillet for about 3-4 minutes. Toss all dry ingredients, nuts and fruit together in a large bowl.
2. Boil the brown rice syrup, sugar, vanilla, and salt over medium heat for 4 minutes (stirring constantly).
3. Quickly add syrup to dry ingredients and mix together. It is very sticky. Pour onto the cookie sheet and press using lightly-oiled hands. Keep in mind you don't want them to thick or too thin 1/2" thickness is just about right. When cool, cut into bars and wrap in individual plastic wrap servings.
Three years ago the BEST taste-teaser by far was provided by Chef Jamison from the Chena's Alaskan Grill. My comrades and I could not place what exactly the ingredients were and I usually pride myself in being able to take apart flavors and reconstruct it at a later time. This however was a conundrum. Jayne N., Sue B. and I could not figure out what that taste was.
A month later, I found myself with some time and stopped in at the restaurant and said I wanted to buy those granola bars/cookies or whatever you wanted to call them. The restaurant was not open yet and the chef himself came out to talk to me. I told him that his treat was the best by far on the walk and I wanted to buy them. Chef Jamison grinned an amicable grin and said that they were the best because they are created by God and that everything in them was natural and healthy and that he didn't take credit for any of it because every ingredient was whole, natural and had no preservatives. He also told me that he only made these special treats for his family and only once a year for the Walk for Charity and that he did not sell them, but would give me the recipe. **As a side note, these bars wrap nicely in plastic wrap and make a fabulous backpacking or hiking snack.
Wow! I was floored at his generosity in sharing his recipe for his treasured treat with a complete stranger. I had to laugh when I told him that my friends Jayne N., Sue B., and I could not pinpoint that ingredient that was so cleverly disguised. What was that taste????? Ginger! Crystalized Ginger! I was further impressed when he told me that everything in those bars was natural, no flour or gluten products, no eggs, whole grain, natural sugars and dried fruit. They are made from all natural ingredients, so plan on shopping in the natural foods section of your grocery store to get what you need. The coconut oil is a lovely light touch that is also a pleasant ghostly obscured taste.
Thank you Chef Jamison. Call and make your reservations today to eat at the Chena's Alaskan Grill located on the Chena River. But don't bother asking for his natural grain-ola bars...you need to join me for the Walk for Charity to get your taste or print out this recipe and make them yourself.
The Best Ever Grain-Ola Bars
1 TBSP Coconut Oil (to coat a baking sheet) You'll want to lightly coat your hands to work with the hot syrup and dry ingredients.
In a bowl combine the following:
1 1/2 C. Crispy Rice Cereal (Gluten free)
1/2 cup Oat Bran
1 C. walnuts, lightly chopped and toasted in a dry skillet only until the oil releases it's smell
1 1/4 C. Regular Oatmeal (NOT instant)
1/2 cup dried cranberries or a mix of cranberries and blueberries
2 TBSP. crystallized ginger, minced
The syrup:
1 C. Brown Rice Syrup
1/4 C. Natural cane sugar
1 tsp. vanilla
1 tsp. sea salt
1. Lightly grease a cookie sheet with coconut oil.
2. Toast the walnuts in a dry skillet for about 3-4 minutes. Toss all dry ingredients, nuts and fruit together in a large bowl.
2. Boil the brown rice syrup, sugar, vanilla, and salt over medium heat for 4 minutes (stirring constantly).
3. Quickly add syrup to dry ingredients and mix together. It is very sticky. Pour onto the cookie sheet and press using lightly-oiled hands. Keep in mind you don't want them to thick or too thin 1/2" thickness is just about right. When cool, cut into bars and wrap in individual plastic wrap servings.
Saturday, June 25, 2011
Artichoke Prep
I think I've already spoken to my affection for artichokes. There are a number of ways to cook them, but this is an easy way prepare them.
Cut the bottom stem to 1" of the base. Remove the isolated baby leaves on the bottom. With a serrated knife cut the top off of the plant as seen here. Next, with a pair of sharp scissors, cut each leaf top that has a sharp barb (as shown). Steam for 45 minutes. Serve with your favorite side......butter with lemon, butter with worsestershire, mayo, butter and garlic....whatever floats your boat.
Cut the bottom stem to 1" of the base. Remove the isolated baby leaves on the bottom. With a serrated knife cut the top off of the plant as seen here. Next, with a pair of sharp scissors, cut each leaf top that has a sharp barb (as shown). Steam for 45 minutes. Serve with your favorite side......butter with lemon, butter with worsestershire, mayo, butter and garlic....whatever floats your boat.
Tuesday, June 21, 2011
Tacos de Pescado a.k.a. Fish Tacos
Hunky hubby and I went on a fabulous excursion to Mexico in 1987. We took the scenic route...a jackrabbit bus from Juarez to Chihuahua. We sat right behind the driver who played chicken with everyone on the road as the real live chickens clucked in their cages in the back. Someone tried to break into our room and there was a car crash under our window in the middle of the night. The next day we took a train to Los Mochis. On the way we stopped to let passengers off and passengers on and I noticed the federales with machine guns...oh yeah, I feel safe. Once in Los Mochis we agreed to share a cab with a Canadian couple who, after 5 minutes into the drive was convinced that the cab was going to take us out into the desert, rob and kill us. We had a great time in Los Mochis and celebrated their Independence Day in the park drinking beer, listening to good music and eating great food. Then we flew to La Paz where I think we had cat tacos from a street vendor. We stayed a few days there and took the bus to Cabo San Lucas. It was there on a romantic evening on the beach I had my first experience with fish tacos.
Unlike the deep-fried fish that is placed in a tortilla with some cabbage, avocados, tomatoes and salsa here in the U.S., this was different. The whitefish was steamed or poached and served in a soft corn tortilla simply with some avocado and cilantro. This recipe speaks for itself and does not need to be disguised with fats. It was fabulous! Since 1987, I have been making fish tacos in this way....the way hunky hubby and I love them best. It is a multi-step process but a no-brainer and it goes fairly quick. You must first marry the flavors of the brine you are about to poach the fish in and this takes about 35 minutes. Simmering the fish in the brine is about 10 minutes....only long enough for the fish to begin to flake. Here are the real instructions and this is what you need to poach the fish.
Poached Fish:
1 qt. water
1/2 medium onion sliced into thin slices
6 whole black peppercorns
3 whole allspice
3 TBSP lemon juice
1 bay leaf
1 tsp. salt
1/2 cup dry white wine
Combine all these ingredients in a large non-stick skillet or saute pan. (you may need to double the recipe to make sure your fish is covered during poaching) Simmer these ingredients for 30 minutes then add the fish. DO NOT boil the fish...it only needs to simmer on a very low heat for 15 minutes or until flaky. Lift the cooked fish from the pan and drain. Throw out the brining mix.
Next up is making your key ingredients. This is what you need:
Fish Tacos:
1 1b. poached fish
1 TBSP. oil
1 small onion, diced
1 8 oz. can of tomato sauce
2 small jalapeno peppers, diced
1/2 tsp. salt
8 corn tortillas
1 avocado, diced
1/2 cup sour cream
handful of cilantro leaves to garnish
*if you want a little extra crunch, add thin sliced cabbage
Saute onion in oil until soft. Stir in tomato sauce, peppers and salt. Cover and simmer for 5 minutes. Stir in flaked fish and heat through, remove from heat but keep warm. In another pan, soften corn tortillas in hot oil and drain on paper towel. Spoon a small amount of fish mixture into tortillas, top with avocado and sour cream.
Dos Cervezas Por Favor!
Unlike the deep-fried fish that is placed in a tortilla with some cabbage, avocados, tomatoes and salsa here in the U.S., this was different. The whitefish was steamed or poached and served in a soft corn tortilla simply with some avocado and cilantro. This recipe speaks for itself and does not need to be disguised with fats. It was fabulous! Since 1987, I have been making fish tacos in this way....the way hunky hubby and I love them best. It is a multi-step process but a no-brainer and it goes fairly quick. You must first marry the flavors of the brine you are about to poach the fish in and this takes about 35 minutes. Simmering the fish in the brine is about 10 minutes....only long enough for the fish to begin to flake. Here are the real instructions and this is what you need to poach the fish.
Poached Fish:
1 qt. water
1/2 medium onion sliced into thin slices
6 whole black peppercorns
3 whole allspice
3 TBSP lemon juice
1 bay leaf
1 tsp. salt
1/2 cup dry white wine
Combine all these ingredients in a large non-stick skillet or saute pan. (you may need to double the recipe to make sure your fish is covered during poaching) Simmer these ingredients for 30 minutes then add the fish. DO NOT boil the fish...it only needs to simmer on a very low heat for 15 minutes or until flaky. Lift the cooked fish from the pan and drain. Throw out the brining mix.
Next up is making your key ingredients. This is what you need:
Fish Tacos:
1 1b. poached fish
1 TBSP. oil
1 small onion, diced
1 8 oz. can of tomato sauce
2 small jalapeno peppers, diced
1/2 tsp. salt
8 corn tortillas
1 avocado, diced
1/2 cup sour cream
handful of cilantro leaves to garnish
*if you want a little extra crunch, add thin sliced cabbage
Saute onion in oil until soft. Stir in tomato sauce, peppers and salt. Cover and simmer for 5 minutes. Stir in flaked fish and heat through, remove from heat but keep warm. In another pan, soften corn tortillas in hot oil and drain on paper towel. Spoon a small amount of fish mixture into tortillas, top with avocado and sour cream.
Dos Cervezas Por Favor!
Tuesday, June 14, 2011
You Gotta Be Kidding Me! Perfect Pie Crust
So, I have always chided myself that I cannot create a pie crust that is edible. This recipe was hastily written down from me by a chef who was giving out free cookbooks at Sam's Club. I jokingly but honestly laughed that I can't make a decent crust. He quickly penned a recipe and I put it aside for a few months. This crust I will do FOREVER! Don't tell me to use ice-water, don't tell me to use 1/2 and 1/2 and 1/2...don't tell me to mix and fridge....THIS worked!
1 Cup Flour
1 stick butter
1/4 cup boiling water
yup...how easy is that? I found it easier to push directly into the pie plate with plastic wrap between you fingers to get the shape and etc you want.
The crust was fabulous! Thanks "unknown chef" at Sams.
1 Cup Flour
1 stick butter
1/4 cup boiling water
yup...how easy is that? I found it easier to push directly into the pie plate with plastic wrap between you fingers to get the shape and etc you want.
The crust was fabulous! Thanks "unknown chef" at Sams.
Monday, June 13, 2011
Pastrami---smoked
Ummmm...two words that simply speak volumes. Pastrami and smoked. Lovely language. My brain immediately wants to shift gears to the saurkraut waiting on the shelves from years past and to swiss cheese and rye bread. My mom used to make the best rueben sands with catalina dressing, swiss cheese and rye bread. These are kind of sandwiches that melt in your mouth and leave you salivating for more, more, more.....Will Bodle shared his smoking pastrami recipe with me and I tweaked it just a tiny bit to include some color and a little more flavor...I'm keeping the beer idea...meat should be moist, not dry.
One 3-4 lb. corned beef, rinsed well and patted dry with paper toweling (throw away the spices included in the bag—you don’t want them)
Mix together the dry rub ingredients:
1/3 cup Kosher salt
¼ cup brown sugar
¼ cup black pepper
¼ cup paprika
2 TBSP onion powder
2 TBSP granulated garlic
2 TBSP yellow mustard seeds
2 TBSP ground coriander
(*Note: If you have access to a spice mill, you may want to semi-process 1 TBSP coriander seeds to add to the above—the smell will bring a smile to your lips!)
Completely coat the entire piece of meat with seasoning mix on all sides. I massage this dry rub in for a about 4 minutes. Use ALL or most of the dry rub seasoning mix, it will seem like a lot, but it is not.
Place meat, fat side up in a smoker and smoke for 6-8 hours. Will has a fancy-pants smoker that can control the heat at 175. I do not, so I am smoking mine for twice as long as he recommended. DO NOT use mesquite to smoke--Will said this imparts a bitter taste to your meat. Use any or mix of cherry, apple, oak or alder woods to smoke. Bring meat inside and double wrap in aluminum foil with a ½ can of beer. Bake in the oven at 300 degrees F for 2 hours. Let cool, then slice and serve with provolone or swiss and stone ground mustard on rye with saurkraut.
One 3-4 lb. corned beef, rinsed well and patted dry with paper toweling (throw away the spices included in the bag—you don’t want them)
Mix together the dry rub ingredients:
1/3 cup Kosher salt
¼ cup brown sugar
¼ cup black pepper
¼ cup paprika
2 TBSP onion powder
2 TBSP granulated garlic
2 TBSP yellow mustard seeds
2 TBSP ground coriander
(*Note: If you have access to a spice mill, you may want to semi-process 1 TBSP coriander seeds to add to the above—the smell will bring a smile to your lips!)
Completely coat the entire piece of meat with seasoning mix on all sides. I massage this dry rub in for a about 4 minutes. Use ALL or most of the dry rub seasoning mix, it will seem like a lot, but it is not.
Place meat, fat side up in a smoker and smoke for 6-8 hours. Will has a fancy-pants smoker that can control the heat at 175. I do not, so I am smoking mine for twice as long as he recommended. DO NOT use mesquite to smoke--Will said this imparts a bitter taste to your meat. Use any or mix of cherry, apple, oak or alder woods to smoke. Bring meat inside and double wrap in aluminum foil with a ½ can of beer. Bake in the oven at 300 degrees F for 2 hours. Let cool, then slice and serve with provolone or swiss and stone ground mustard on rye with saurkraut.
Wednesday, June 8, 2011
Chicken Satay
I made a lovely lunch yesterday for my friend Kat H. of chicken satay, fried rice, and cucumber slices. This was an easy, yet elegant dish that requires only a few ingredients and takes very little time to prepare. The recipe comes from this book:
Look for a copy at Gulliver's Books here in Fairbanks first, but if you can't find a copy here you can order one from Amazon.com: http://www.amazon.com/Quick-Easy-Thai-Cuisine-Cookbooks/dp/4889960945/ref=sr_1_1?ie=UTF8&s=books&qid=1307545725&sr=1-1
Here is what you will need for this fabulous dish:
1 lb. chicken breast sliced lengthwise, 1" wide strips (thin and long)
Marinade:
1/3 cup coconut cream
1 tsp. ground coriander
3 TBSP. brown sugar
1 TBSP. yellow curry powder
6 TBSP. fish sauce
1 TBSP. canola oil
Garnish with: Cucumbers, lettuce and sliced tomatoes.
Thinly slice the chicken breast. In a large bowl, combine marinade ingredients. Dip each piece of chicken in the marinade to coat both sides.
Let marinade in the refrigerator for at least 15 minutes. Weave each strip on a bamboo skewer lengthwise. There are many ways to cook the skewers.
Broil or grill for 5 minutes on each side or pan fry in a non stick skillet. Brush marinade on the sides as you turn them.
Look for a copy at Gulliver's Books here in Fairbanks first, but if you can't find a copy here you can order one from Amazon.com: http://www.amazon.com/Quick-Easy-Thai-Cuisine-Cookbooks/dp/4889960945/ref=sr_1_1?ie=UTF8&s=books&qid=1307545725&sr=1-1
Here is what you will need for this fabulous dish:
1 lb. chicken breast sliced lengthwise, 1" wide strips (thin and long)
Marinade:
1/3 cup coconut cream
1 tsp. ground coriander
3 TBSP. brown sugar
1 TBSP. yellow curry powder
6 TBSP. fish sauce
1 TBSP. canola oil
Garnish with: Cucumbers, lettuce and sliced tomatoes.
Thinly slice the chicken breast. In a large bowl, combine marinade ingredients. Dip each piece of chicken in the marinade to coat both sides.
Let marinade in the refrigerator for at least 15 minutes. Weave each strip on a bamboo skewer lengthwise. There are many ways to cook the skewers.
Broil or grill for 5 minutes on each side or pan fry in a non stick skillet. Brush marinade on the sides as you turn them.
Sunday, June 5, 2011
Curried Salmon Mousse
Still looking for recipes to clean out the freezer before fishing or dipnetting for salmon? Although this recipe is a little time consuming, it is well worth the effort. This is an elegant appetizer or a stand-alone Sunday-we got up late and just want to chill on the deck kind of food. I buy my curry paste at the Asian Market near the Aurora Subdivision behind Randy Smith on Danby. The market has the yellow, green and red pastes and all are excellent! Great products at great prices and really nice people.
This is what you will need for this recipe:
1/2 cup dry white wine (I used a Sauvignon Blanc or a Fume Blanc--it works best with strong fish like salmon)
2 tsp. salt divided in the recipe
1 lb king or sockeye salmon fillet (boned)
1 TBSP. canola oil
1 cup chopped onion
1 TBSP chopped garlic
1 TBSP chopped ginger
1/2 tsp. red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 tsp. sugar
chives to garnish
Boil 2 cups water, wine and 1 tsp. salt. Add salmon and simmer for 10 minutes or until flaky. Drain, cool, skin and flake.
Soften onions, garlic and ginger over medium heat. Stir in red curry paste and cook until blended (about a minute).
Food process the coconut milk, cream cheese, sugar and salt until smooth. Add fish and lime juice. Process again until smooth. Transfer to a pretty dish, top with chives and chill for at least 2 hours. Serve cold with crackers to your hungry guests with a glass of Grenache Blanc.
This is what you will need for this recipe:
1/2 cup dry white wine (I used a Sauvignon Blanc or a Fume Blanc--it works best with strong fish like salmon)
2 tsp. salt divided in the recipe
1 lb king or sockeye salmon fillet (boned)
1 TBSP. canola oil
1 cup chopped onion
1 TBSP chopped garlic
1 TBSP chopped ginger
1/2 tsp. red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 tsp. sugar
chives to garnish
Boil 2 cups water, wine and 1 tsp. salt. Add salmon and simmer for 10 minutes or until flaky. Drain, cool, skin and flake.
Soften onions, garlic and ginger over medium heat. Stir in red curry paste and cook until blended (about a minute).
Food process the coconut milk, cream cheese, sugar and salt until smooth. Add fish and lime juice. Process again until smooth. Transfer to a pretty dish, top with chives and chill for at least 2 hours. Serve cold with crackers to your hungry guests with a glass of Grenache Blanc.
Wednesday, May 25, 2011
Smoking Copper River Salmon
People in Alaska know summer has arrived when we can drag out our electric smokers and smoke almost the rest of last year's salmon. I've left enough Copper River reds in the freezer to get us through the end of July, but am trying to smoke the rest and will be making batches of blueberry and raspberry jam in between to clean out and get ready for this year's crop.
Jin prefers the saltier, soy brined salmon to the sweeter apple juice brined. I don't have a preference, but I like my smoked salmon on the dry side as opposed to the moist stuff that a lot of people prefer. I've found that by smoking the salmon, then pressure canning it in 1/2 pint jars I get just the right consistency AND I don't have to store it in the freezer. I will put all 15 lbs that I am smoking today and tomorrow in the freezer. In speaking of smoking, I prefer to use Alder. If you can't get Alder, my suggestion is to wait until you can. With almost everything else, I prefer to use Mesquite or a blend of Apple and Cherry---but in the case of FISH---Use ONLY Alder.
The smoke from this wood really does make a significant difference in the outcome of the product.
Everyone knows that Copper River salmon is the best you can get in the world, is extremely expensive if you try and purchase it at the store, and that it is high in Omega-3. We eat smoked salmon just as it is as a high-protein snack, add it to cream cheese for a dip, use it in potato chowders, top baked potatoes and too many other recipes to even begin to list.
I learned from an elder in Hughes, Alaska at fish camp one summer that, for salmon to really absorb a smoky flavor, one should score the salmon slightly (not all the way through) about every 1/4"-1/2".
Soy Brine
1/3 cup sugar
1/4 cup PLAIN salt (MUST NOT be iodized)
2 cups soy sauce (you may want to use the reduced-sodium variety)
1 cup water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. Worcestershire pepper
1/2 tsp. Slap Ya Mamma seasoning
1/2 tsp. tabasco sauce
1 cup chardonnay
Thoroughly rinse and drain salmon. Pat salmon dry with paper towels. Score the salmon as shown above. I brine my salmon in a bucket I purchased at Home Depot inside of a clean plastic garbage bag. Drop scored salmon in the bag. Mix brine ingredients listed above and pour over salmon. Make sure all pieces are covered and I make sure skin side is up so fish is submerged in the brine. Brine the salmon for 12 hours. Remove salmon to clean paper towels and allow to air dry for about 60 minutes. Fish should begin to acquire a sticky or tacky feel (this is GOOD!)
Place the thickest fish on the bottom tray of the smoker. Use 3 pans of Alder chips and smoke for 10-12 hours. Allow to cool in the smoker, then remove and vacuum seal in bags.
The next recipe comes to you from my dear friend, Kristi Baker. She is an awesome lady who taught me so much as a greenhorn to Alaska. This is Kristi's brining recipe which is a little sweeter and very yummy.
Kristi Baker's Smoked Salmon Brine
1 large can Tree Top Apple Juice
1 gallon water
1 cup brown sugar
1 cup plain salt (NON-IODIZED)
Scored fish should marinate in brine for at least 12 hours. Remove fish to drain and air dry for 2 hours. Smoke for 4-6 hours or longer for a firmer fish.
Today I am also trying a new recipe for smoking already cooked fish to use in frying patties. I loved my mother's salmon patties, were always a favorite at the table and I love them cold as well as hot. As an experiment last year, I pressure canned some halibut as well and trying a smoke on this (see the picture.
Halibut on the left, salmon on the right, stand-up-sit-down, fight-fight-fight...Notice again that I am using Alder chips to smoke.
Here is the recipe for Smoked Fish Patties
This is a terrific appetizer I invented and will be entering this one in the next AK cooking contest!
Halibut Patties:
2 cups cooked, flaked halibut
2 beaten eggs
1/2 cup bread crumbs
1/4 cup green onions, chopped
salt and pepper to taste
Dill weed
Lemon wedges
Mix fish, eggs, bread crumbs, onions, salt and pepper together thoroughly and mold into patties to fry to golden brown in a non-stick skillet.
Lightly dust with dill weed and serve with lemon wedges.
Salmon Patties:
2 cups cooked, flaked salmon
2 beaten eggs
1/2 cup cracker crumbs (*I sometimes use food processed pork rinds-higher protein content--but Jim hates the thought of using pork rinds in anything)
1/4 tsp. ground cardamom (thank you Chef Kirsten Dixon for teaching me that cardamom and salmon are best friends)
1/4 cup green onions, chopped
salt and pepper to taste
Spanish paprika to garnish
Mix all ingredients together thoroughly and mold into small patties to fry in a hot non-stick skillet. Like the halibut patties above, if made into silver dollar sized pieces, this makes a great appetizer.
Jin prefers the saltier, soy brined salmon to the sweeter apple juice brined. I don't have a preference, but I like my smoked salmon on the dry side as opposed to the moist stuff that a lot of people prefer. I've found that by smoking the salmon, then pressure canning it in 1/2 pint jars I get just the right consistency AND I don't have to store it in the freezer. I will put all 15 lbs that I am smoking today and tomorrow in the freezer. In speaking of smoking, I prefer to use Alder. If you can't get Alder, my suggestion is to wait until you can. With almost everything else, I prefer to use Mesquite or a blend of Apple and Cherry---but in the case of FISH---Use ONLY Alder.
The smoke from this wood really does make a significant difference in the outcome of the product.
Everyone knows that Copper River salmon is the best you can get in the world, is extremely expensive if you try and purchase it at the store, and that it is high in Omega-3. We eat smoked salmon just as it is as a high-protein snack, add it to cream cheese for a dip, use it in potato chowders, top baked potatoes and too many other recipes to even begin to list.
I learned from an elder in Hughes, Alaska at fish camp one summer that, for salmon to really absorb a smoky flavor, one should score the salmon slightly (not all the way through) about every 1/4"-1/2".
Soy Brine
1/3 cup sugar
1/4 cup PLAIN salt (MUST NOT be iodized)
2 cups soy sauce (you may want to use the reduced-sodium variety)
1 cup water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. Worcestershire pepper
1/2 tsp. Slap Ya Mamma seasoning
1/2 tsp. tabasco sauce
1 cup chardonnay
Thoroughly rinse and drain salmon. Pat salmon dry with paper towels. Score the salmon as shown above. I brine my salmon in a bucket I purchased at Home Depot inside of a clean plastic garbage bag. Drop scored salmon in the bag. Mix brine ingredients listed above and pour over salmon. Make sure all pieces are covered and I make sure skin side is up so fish is submerged in the brine. Brine the salmon for 12 hours. Remove salmon to clean paper towels and allow to air dry for about 60 minutes. Fish should begin to acquire a sticky or tacky feel (this is GOOD!)
Place the thickest fish on the bottom tray of the smoker. Use 3 pans of Alder chips and smoke for 10-12 hours. Allow to cool in the smoker, then remove and vacuum seal in bags.
The next recipe comes to you from my dear friend, Kristi Baker. She is an awesome lady who taught me so much as a greenhorn to Alaska. This is Kristi's brining recipe which is a little sweeter and very yummy.
Kristi Baker's Smoked Salmon Brine
1 large can Tree Top Apple Juice
1 gallon water
1 cup brown sugar
1 cup plain salt (NON-IODIZED)
Scored fish should marinate in brine for at least 12 hours. Remove fish to drain and air dry for 2 hours. Smoke for 4-6 hours or longer for a firmer fish.
Today I am also trying a new recipe for smoking already cooked fish to use in frying patties. I loved my mother's salmon patties, were always a favorite at the table and I love them cold as well as hot. As an experiment last year, I pressure canned some halibut as well and trying a smoke on this (see the picture.
Halibut on the left, salmon on the right, stand-up-sit-down, fight-fight-fight...Notice again that I am using Alder chips to smoke.
Here is the recipe for Smoked Fish Patties
This is a terrific appetizer I invented and will be entering this one in the next AK cooking contest!
Halibut Patties:
2 cups cooked, flaked halibut
2 beaten eggs
1/2 cup bread crumbs
1/4 cup green onions, chopped
salt and pepper to taste
Dill weed
Lemon wedges
Mix fish, eggs, bread crumbs, onions, salt and pepper together thoroughly and mold into patties to fry to golden brown in a non-stick skillet.
Lightly dust with dill weed and serve with lemon wedges.
Salmon Patties:
2 cups cooked, flaked salmon
2 beaten eggs
1/2 cup cracker crumbs (*I sometimes use food processed pork rinds-higher protein content--but Jim hates the thought of using pork rinds in anything)
1/4 tsp. ground cardamom (thank you Chef Kirsten Dixon for teaching me that cardamom and salmon are best friends)
1/4 cup green onions, chopped
salt and pepper to taste
Spanish paprika to garnish
Mix all ingredients together thoroughly and mold into small patties to fry in a hot non-stick skillet. Like the halibut patties above, if made into silver dollar sized pieces, this makes a great appetizer.
Sunday, May 22, 2011
Love Dinner - Israeli Couscous with Grilled Summer Vegetables---Up front! This is a vegan dish
I asked for assistance this morning on Facebook to keep me away from the grocery store. I found another product I simply had to try, Israeli Couscous. I bought a lb. of the stuff (in the health food and organic section of the store), scribbled instructions on the tab on how to cook and promptly went home to surf for a recipe. Lo and behold, I find a recipe on the FoodNetwork (Bobby Flay) that looked very interesting. These are the ingredients you will need.
Please note I'm changing it up with the addition of eggplant, mushrooms and feta cheese.
I have named this recipe "Love Dinner" because that is what it is. Be prepared to spend at least 3 hours preparing this dish for the people you love. The washing, slicing, dicing, grilling and sauteing is endless. In addition, I am serving this with artichokes and corn on the cob...a truly vegan dinner tonight.
I love that the end result is topped with Italian flat leaf parsley and basil chiffonade. This couscous is more like a pasta....please keep this little secret in mind the next time you want to make an Italian Wedding Soup or one of those Frog's Eye Salad dishes. This is a pretty dish to serve and very unique---but YOU can make it better.
Don't be fooled into thinking this meal is even healthy just because it can be vegetarian. The proportions and nutritional information are as follows (this is ONLY for the couscous----not including the veggies and dressing):
1/3 cup serving
Calories: 220
Carbs: 46 g
Protein: 8
1/2 cup balsamic vinegar
1 tsp. Dijon mustard
2 cloves chopped garlic
1 cup of olive oil
Salt and fresh ground pepper to taste
4 green zucchini sliced lengthwise into quarters
4 yellow summer squash sliced lengthwise into quarters
1 lb. asparagus spears, trimmed
1 eggplant, sliced into 1" cubes
1 lb. small white mushrooms, cleaned (left whole)
12 cherry tomatoes
1 red bell pepper, 2" dice
1 yellow bell pepper, 2" dice
1/2 cup basil chiffonade
1/4 cup chopped flat leaf parsley
2 TBSP olive oil
1 6 oz. package of feta, crumble
1 lb. Israeli couscous (about 3 1/2 cups)
2 cans vegetable broth, heated
Hot water (in case you need it to cover)
In a small dish, whisk the vinegar, mustard and garlic, slowly add olive oil while whisking until blended. Season to taste with salt and pepper. Pour 1/2 of the marinade/dressing over the vegetables and allow to marry for at least 30 minutes. Preheat the grill. I use a vegetable plate made especially for grilling and use PAM FOR GRILLING. Let the grill get between 400 and 450 before placing the veggies on the grill. Turning frequently, grill the vegetables until only just cooked through. Cut the zucchini and peppers into 1/2" dice, cut tomatoes in 1/2.
Heat vegetable broth to boil. Then heat 2 TBSP olive oil in a non-stick skillet and add couscous and toss frequently and allow to toast to a light brown.
My bad on the video..yes it is all shot on my own grill...sorry for the poor quality.
Add vegetable broth to cover couscous, cover and simmer for 20 minutes. Add veggies to the cooked couscous. Stir in the herbs and the crumbled feta. Add in the remainder of the marinade/dressing and mix thoroughly.
Please note I'm changing it up with the addition of eggplant, mushrooms and feta cheese.
I have named this recipe "Love Dinner" because that is what it is. Be prepared to spend at least 3 hours preparing this dish for the people you love. The washing, slicing, dicing, grilling and sauteing is endless. In addition, I am serving this with artichokes and corn on the cob...a truly vegan dinner tonight.
I love that the end result is topped with Italian flat leaf parsley and basil chiffonade. This couscous is more like a pasta....please keep this little secret in mind the next time you want to make an Italian Wedding Soup or one of those Frog's Eye Salad dishes. This is a pretty dish to serve and very unique---but YOU can make it better.
Don't be fooled into thinking this meal is even healthy just because it can be vegetarian. The proportions and nutritional information are as follows (this is ONLY for the couscous----not including the veggies and dressing):
1/3 cup serving
Calories: 220
Carbs: 46 g
Protein: 8
1/2 cup balsamic vinegar
1 tsp. Dijon mustard
2 cloves chopped garlic
1 cup of olive oil
Salt and fresh ground pepper to taste
4 green zucchini sliced lengthwise into quarters
4 yellow summer squash sliced lengthwise into quarters
1 lb. asparagus spears, trimmed
1 eggplant, sliced into 1" cubes
1 lb. small white mushrooms, cleaned (left whole)
12 cherry tomatoes
1 red bell pepper, 2" dice
1 yellow bell pepper, 2" dice
1/2 cup basil chiffonade
1/4 cup chopped flat leaf parsley
2 TBSP olive oil
1 6 oz. package of feta, crumble
1 lb. Israeli couscous (about 3 1/2 cups)
2 cans vegetable broth, heated
Hot water (in case you need it to cover)
In a small dish, whisk the vinegar, mustard and garlic, slowly add olive oil while whisking until blended. Season to taste with salt and pepper. Pour 1/2 of the marinade/dressing over the vegetables and allow to marry for at least 30 minutes. Preheat the grill. I use a vegetable plate made especially for grilling and use PAM FOR GRILLING. Let the grill get between 400 and 450 before placing the veggies on the grill. Turning frequently, grill the vegetables until only just cooked through. Cut the zucchini and peppers into 1/2" dice, cut tomatoes in 1/2.
Heat vegetable broth to boil. Then heat 2 TBSP olive oil in a non-stick skillet and add couscous and toss frequently and allow to toast to a light brown.
My bad on the video..yes it is all shot on my own grill...sorry for the poor quality.
Add vegetable broth to cover couscous, cover and simmer for 20 minutes. Add veggies to the cooked couscous. Stir in the herbs and the crumbled feta. Add in the remainder of the marinade/dressing and mix thoroughly.
Friday, May 20, 2011
Hungarian Mushroom Soup
Expensive hobby....Cooking...but it is my passion and my joy. There is nothing I love more than finding a recipe, challenging myself to prepare it even better and sharing it with the people I really love and care about. Isn't that the pinnacle of satisfaction? Giving people pleasure?
When tasked to create a recipe with mushrooms as a main ingredient, you MUST always select a variety of three. Typically use: Crimini (FYI----crimini mushrooms are nothing more than baby portabellas for those who do not know), white, and portabella....but oyster is a good substitute. I MUST interject here that my good friend Olga states that mushrooms have no nutritional value. Whether they are or not nutritionally sound, I don't care because I personally love the taste of them. If I submit a dish to you here that may not be nutritionally sound, I will not be held accountable because I really do thrive on taste and presentation; both are prevalent in this dish.
For those who do not really know me, I am a creature of habit. I arrive at work ALWAYS between 6:45 and 7:00 a.m., silverware placed in the dishwasher must be sorted by utensil, spices in the cabinet are alphabetized for ease in locating them, self check-out at the grocery store is preferred because I place veggies and fruits in the same bag....eggs and bread in the other, cheese must always be labeled with dates and put in a separate drawer from other meats and veggies. There are just some things in my life I MUST have control over.
Where was I going with this? Oh Yes! now I remember! Gulliver's Books on College Blvd. in Fairbanks. As a creature of habit, I occupy this space almost every Saturday morning when they first open. I am usually the first customer at the door and immediately climb the stairs to peruse the shelves for titles to purchase to offer up to my students and sometimes sample their delicious fare at the Second Story Cafe. Food prepared here is fresh, from scratch, and is healthy and authentic! On Friday this week I had the Greek Salad and a cup of the Hungarian Mushroom Soup. Wow! I have heard great reviews about this soup and had to try it. Thank you Gulliver's for sharing the process (added the link). They do not give proportions or exact ingredients, but I think I ferreted out the secrets.
The determined chef in me went immediately to the store, purchased my top three shrooms: crimini, white and portabella (thanks Mr. Kowalski for that tip with your Mushroom Ragu) and graced the shelves of the organic section for portabella mushroom stock. I knew a main ingredient of this recipe was white onions, butter and sour cream so I made sure the basket included those ingredients.
Without further ado...here is a great recipe for Hungarian Mushroom Soup. Please do visit the link to Gulliver's Books. They are huge advocates of education.
1/4 Cup unsalted butter
1 large white onion, sliced YOU WANT THESE CHUNKY---kind of like French Onion Soup
1 lb mixed mushrooms (I use a combination of three varieties), ROUGH CHOP...you want them chunky
2 tsp. dried dill weed (ha! I used dill weed from my last year's organic herb garden)
1 TBSP. paprika
1 TBSP. soy sauce
1 box of Portabella Mushroom Broth (find this in the organic section of the store)
1 cup fat free half and half
3 TBSP flour
1 tsp. kosher salt (be careful here...I personally think shrooms and salt have a love/hate relationship) kind of like slugs and salt...not a good mix
Fresh ground pepper to taste (and I love my tri-color peppercorn grind)
2 tsp. lemon juice
1/4 cup chopped fresh parsley
3/4 cup sour cream
Melt the butter and add onions to saute for 5 minutes or until translucent. Add mushrooms and saute for 5 minutes. Add dill weed, paprika, soy sauce and portabella mushroom stock. Simmer for 15 minutes or until mushrooms are tender.
In a separate bowl, combine half and half and flour. Slowly pour into mushroom mixture to thicken.
The last step: Stir in the salt, pepper, lemon juice, parsley and sour cream. Allow this to heat through for about 5 minutes. IMPORTANT: Do not boil!
When tasked to create a recipe with mushrooms as a main ingredient, you MUST always select a variety of three. Typically use: Crimini (FYI----crimini mushrooms are nothing more than baby portabellas for those who do not know), white, and portabella....but oyster is a good substitute. I MUST interject here that my good friend Olga states that mushrooms have no nutritional value. Whether they are or not nutritionally sound, I don't care because I personally love the taste of them. If I submit a dish to you here that may not be nutritionally sound, I will not be held accountable because I really do thrive on taste and presentation; both are prevalent in this dish.
For those who do not really know me, I am a creature of habit. I arrive at work ALWAYS between 6:45 and 7:00 a.m., silverware placed in the dishwasher must be sorted by utensil, spices in the cabinet are alphabetized for ease in locating them, self check-out at the grocery store is preferred because I place veggies and fruits in the same bag....eggs and bread in the other, cheese must always be labeled with dates and put in a separate drawer from other meats and veggies. There are just some things in my life I MUST have control over.
Where was I going with this? Oh Yes! now I remember! Gulliver's Books on College Blvd. in Fairbanks. As a creature of habit, I occupy this space almost every Saturday morning when they first open. I am usually the first customer at the door and immediately climb the stairs to peruse the shelves for titles to purchase to offer up to my students and sometimes sample their delicious fare at the Second Story Cafe. Food prepared here is fresh, from scratch, and is healthy and authentic! On Friday this week I had the Greek Salad and a cup of the Hungarian Mushroom Soup. Wow! I have heard great reviews about this soup and had to try it. Thank you Gulliver's for sharing the process (added the link). They do not give proportions or exact ingredients, but I think I ferreted out the secrets.
The determined chef in me went immediately to the store, purchased my top three shrooms: crimini, white and portabella (thanks Mr. Kowalski for that tip with your Mushroom Ragu) and graced the shelves of the organic section for portabella mushroom stock. I knew a main ingredient of this recipe was white onions, butter and sour cream so I made sure the basket included those ingredients.
Without further ado...here is a great recipe for Hungarian Mushroom Soup. Please do visit the link to Gulliver's Books. They are huge advocates of education.
1/4 Cup unsalted butter
1 large white onion, sliced YOU WANT THESE CHUNKY---kind of like French Onion Soup
1 lb mixed mushrooms (I use a combination of three varieties), ROUGH CHOP...you want them chunky
2 tsp. dried dill weed (ha! I used dill weed from my last year's organic herb garden)
1 TBSP. paprika
1 TBSP. soy sauce
1 box of Portabella Mushroom Broth (find this in the organic section of the store)
1 cup fat free half and half
3 TBSP flour
1 tsp. kosher salt (be careful here...I personally think shrooms and salt have a love/hate relationship) kind of like slugs and salt...not a good mix
Fresh ground pepper to taste (and I love my tri-color peppercorn grind)
2 tsp. lemon juice
1/4 cup chopped fresh parsley
3/4 cup sour cream
Melt the butter and add onions to saute for 5 minutes or until translucent. Add mushrooms and saute for 5 minutes. Add dill weed, paprika, soy sauce and portabella mushroom stock. Simmer for 15 minutes or until mushrooms are tender.
In a separate bowl, combine half and half and flour. Slowly pour into mushroom mixture to thicken.
The last step: Stir in the salt, pepper, lemon juice, parsley and sour cream. Allow this to heat through for about 5 minutes. IMPORTANT: Do not boil!
Tuesday, May 17, 2011
Halibut Enchiladas with Bueno Green Chile Sauce with Pork
This recipe takes a lot of time in the kitchen, preparing the fish, and assembling the final product, but it is worth the effort you will put into it. Simply stated, Jim said, "This is the best use of halibut and enchiladas I have ever had! It's perfect!"
Brine for Poaching:
1 Qt. water
½ medium onion, sliced
6 whole black peppercorns
5 whole allspice
juice of 1 lemon
1 bay leaf
1 tsp. Kosher salt
½ cup dry white wine
Simmer these ingredients for 30 minutes to let the flavors marry.
1 lb. halibut or any white fish will do
Add 1 lb. cleaned and skinned fish and add enough water to cover the top of the fish. DO NOT BOIL! Cover and allow the fish to poach on low heat for 15-20 minutes (or until it flakes easily with a fork). Drain and toss everything except the fish.
12 corn tortillas, softened in oil and drained on a paper towel
1 small onion, diced
3 cups Monterey Jack Cheese, grated
Soften corn tortillas in oil and drain on paper towels. Place scant amounts of fish, onions and cheese on each tortilla and roll. Place in a non-stick sprayed baking dish. Repeat until all tortillas are used. Cover enchiladas with Bueno Green Chile Sauce with Pork and top with Monterey Jack cheese.
Bake at 375 for 40 minutes or until hot and bubbly. Serve with calabacitas and beans.
Brine for Poaching:
1 Qt. water
½ medium onion, sliced
6 whole black peppercorns
5 whole allspice
juice of 1 lemon
1 bay leaf
1 tsp. Kosher salt
½ cup dry white wine
Simmer these ingredients for 30 minutes to let the flavors marry.
1 lb. halibut or any white fish will do
Add 1 lb. cleaned and skinned fish and add enough water to cover the top of the fish. DO NOT BOIL! Cover and allow the fish to poach on low heat for 15-20 minutes (or until it flakes easily with a fork). Drain and toss everything except the fish.
12 corn tortillas, softened in oil and drained on a paper towel
1 small onion, diced
3 cups Monterey Jack Cheese, grated
Soften corn tortillas in oil and drain on paper towels. Place scant amounts of fish, onions and cheese on each tortilla and roll. Place in a non-stick sprayed baking dish. Repeat until all tortillas are used. Cover enchiladas with Bueno Green Chile Sauce with Pork and top with Monterey Jack cheese.
Bake at 375 for 40 minutes or until hot and bubbly. Serve with calabacitas and beans.
Sunday, May 15, 2011
Moose-Elk-Deer or Beef Stew---The Theme of the day is HOME!
Most everyone will agree that HOME is the place we all most want to be. Absolutely NOTHING speaks of home or love or a feeling of complete acceptance than HOME, the place you take off your socks, binding clothes, don sweats, pjs, wooly socks, kick back and become.....YOU. This is the place where the real creative juices flow. Comfort food is surely a part of this picture. A homemade stew speaks COMFORT, LOVE and time. Notice time is minimal...that's because it simmers...just like love at home. I have created my first playlist for you of tracks I think you should enjoy while making and/or eating a hearty stew.
2 lbs of cubed meat (moose, elk, beef, etc)
flour dusted with salt, pepper, thyme
1 large box of beef stock
1 large onion, diced fine
4 cloves garlic, diced
1 lb. carrots, large dice
6 stalks celery, large dice
4 large potatoes, peeled and large dice
3 cans diced tomatoes
Toss the cubed meat in seasoned flour. Brown in a large stockpot with olive oil. Add stock ad diced tomatoes. Add all ingredients and simmer for 3 hours or until done.
2 lbs of cubed meat (moose, elk, beef, etc)
flour dusted with salt, pepper, thyme
1 large box of beef stock
1 large onion, diced fine
4 cloves garlic, diced
1 lb. carrots, large dice
6 stalks celery, large dice
4 large potatoes, peeled and large dice
3 cans diced tomatoes
Toss the cubed meat in seasoned flour. Brown in a large stockpot with olive oil. Add stock ad diced tomatoes. Add all ingredients and simmer for 3 hours or until done.
Sunday, May 8, 2011
Spiced Lemon Quinoa-Diabetic Friendly- Vegan meal or Side Dish
While perusing through my recent Sunset Magazine (May 2011), I knew I had to try this recipe. Quinoa is a great whole-grain food that is Diabetic Friendly. Because there are so many diabetics in my family, I am always on the lookout for meals to prepare they can enjoy. Too often, we forget that many foods we recognize as staples such as potatoes, pasta, and rice are, in fact, NOT good for our loved ones with diabetes. One cup of quinoa has 222 calories, 4g of fat, 5g of fiber, a WHOPPING 8g of protein and 0 sugar.So glad I tried this recipe This goes in my KEEP file and I'll be adding this to my Tried-and-True Personal Cookbook (Thanks Mom for getting me started on this!). The dish is just as good served cold as it is hot. I have included the link where you can find the original recipe as well. This South Indian dish was submitted by Kavita Aiyar.
This is what you will need...
2 Tbsp. yellow spit peas
5 tsp. extra virgin olive oil
1 tsp. black or brown mustard seeds (I get them at Sunshine Foods or the organic section of Safeway)
1 tsp. cumin seeds
1 tsp. curry (original recipe calls for 5 curry leaves-which are not available in Fairbanks)
1 serrano chile, minced
1/2 tsp. turmeric
1 tsp. kosher salt
5 oz. package of baby spinach (I used the 7 oz. package-but I love spinach!)
1 cup cooked red or white quinoa (I use red)
2 tsp. lemon juice
1 TBSP chopped cilantro
1. Simmer the split peas with 2 cups water until tender, about 25-30 minutes. Drain and pat dry on a paper towel. Set the peas aside.
Putting it all together:
2. Heat oil in a large pan over medium heat, add mustard seeds, cover with a lid and cook until they pop (2 minutes or less), stir in cumin, peas, curry, chile, turmeric, and salt. Cook, stirring often, until peas start to turn light golden (2 minutes). Remove the mixture to a bowl.
3. Add spinach to the pan, increase heat to medium-high and cook just until wilted (1-2 minutes). Drain any liquid. Stir in quinoa, split-pea mixture and 2 tsp. lemon juice. Add more lemon juice or salt to taste preference. Scatter cilantro on top and serve warm or cold.
Stuffed Squid
Did you know that squid is a member of the octopus family? It is relatively cheap to purchase compared to crab, lobster, salmon, halibut and oysters. However, squid has had a bad reputation as being only fit for the calamari appetizer. The recipe here will surprise you and I hope you will give squid a fair shot at your table. Squid tubes prepared in this fashion is fork-tender, has a mild and delicious flavor, and is unique to anything you will ever experience. This is very unlike the sometimes chewy, deep fried calamari (that I also like very much dipped in marinara sauce) that we find on the menu as an appetizer. Experiment with the fish you choose to mix with the stuffing. The original recipe called for chopped prawns, but lobster, crab, halibut, orange roughy and any white fish will do. Tonight I am using left over King crab and have substituted quartered, seeded cherry tomatoes for the tomato. Also experiment with a variety of cheeses that complement the fish you are using. The original recipe called for cheddar...eeewwww....not with fish what they heck were they thinking? Use a hard white cheese or cheese blend like a mix of Parmigiano-Reggiano/Gruyere. Fred Meyer had a fantastic new cheese on display that I will be using....taste and try Gran Queso Sole....it's a lovely, buttery, tangy cheese--a bit expensive...but who cares? It's great!
2 squid tubes, washed and dried with paper toweling
3 TBSP Crab, fish, clams, shrimp etc
1 tomato, seeded and diced
2 chopped green onions
1/4 tsp. cayenne and black pepper
1/2 tsp. ground of each: cumin, paprika, salt, coriander
1 egg, beaten slightly
1/2 cup Italian style bread crumbs
1/4 cup butter melted
1/2 cup of wine and fish stock
Wash, drain squid tubes and set aside. In a bowl, combine fish/clams/shrimp (whatever you are using), tomato, onions, seasonings, egg, bread crumbs and melted butter. Mix together well. Roll into a log that can be inserted into the squid tube or fill the tube. Secure the bottom with a toothpick.
Lightly coat the bottom of a pan with olive oil. Brown squid on both sides. Add Wine/Stock and cover with a lid. Allow to simmer for 25 minutes. Remove squid from the dish and slice almost all the way through, spoon some of the sauce from the pan over the squid and serve.
I am serving this dish with Garlic Basil Quinoa an Spinach Salad with Dried Blueberries, Shaved Sole Cheese, Grapes and Alaskan Raspberry Vinegrette
2 squid tubes, washed and dried with paper toweling3 TBSP Crab, fish, clams, shrimp etc
1 tomato, seeded and diced
2 chopped green onions
1/4 tsp. cayenne and black pepper
1/2 tsp. ground of each: cumin, paprika, salt, coriander
1 egg, beaten slightly
1/2 cup Italian style bread crumbs
1/4 cup butter melted
1/2 cup of wine and fish stock
Wash, drain squid tubes and set aside. In a bowl, combine fish/clams/shrimp (whatever you are using), tomato, onions, seasonings, egg, bread crumbs and melted butter. Mix together well. Roll into a log that can be inserted into the squid tube or fill the tube. Secure the bottom with a toothpick.
Lightly coat the bottom of a pan with olive oil. Brown squid on both sides. Add Wine/Stock and cover with a lid. Allow to simmer for 25 minutes. Remove squid from the dish and slice almost all the way through, spoon some of the sauce from the pan over the squid and serve.
I am serving this dish with Garlic Basil Quinoa an Spinach Salad with Dried Blueberries, Shaved Sole Cheese, Grapes and Alaskan Raspberry Vinegrette
Tuesday, May 3, 2011
Moose Stroganoff
This is an easy do and I did it on the fly If you don't have access to ground moose, deer or elk then use hamburger.
2-3 lbs ground moose, caribou, deer, elk, beef or whatever
1 large yellow onion, diced
1 handful of garlic cloves, diced
a pinch of ground nutmeg, (just enough to SMELL)
Worchestershire pepper to taste, (yeah they really make this)
sea salt to taste
3 cans cream of mushroom soup
3 small cans of mushrooms (more if you adore mushrooms)
1 1/2 cups of sour cream
Brown the meat, diced onions and garlic. Cook until meat is done. Mix all ingredients (except noodles) together and add enough fat free milk to make creamy.
Cook large bag of egg noodles to al dente. Bake at 350 for 1 hour. Serve with bread and butter.
2-3 lbs ground moose, caribou, deer, elk, beef or whatever
1 large yellow onion, diced
1 handful of garlic cloves, diced
a pinch of ground nutmeg, (just enough to SMELL)
Worchestershire pepper to taste, (yeah they really make this)
sea salt to taste
3 cans cream of mushroom soup
3 small cans of mushrooms (more if you adore mushrooms)
1 1/2 cups of sour cream
Brown the meat, diced onions and garlic. Cook until meat is done. Mix all ingredients (except noodles) together and add enough fat free milk to make creamy.
Cook large bag of egg noodles to al dente. Bake at 350 for 1 hour. Serve with bread and butter.
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