Shrimp and Sausage Jambalaya with Quinoa

Shrimp and Sausage Jambalaya with QuinoaShrimp and Sausage Jambalaya with Quinoa

Ingredients
1 lb jumbo Shrimp, peeled, de-veined
4 cups Chicken Stock
2 cups Quinoa
2 cups Andouille Sausage, sliced
1 Tbsp Butter
1/4 cup Green Bell Peppers, chopped
1/4 cup Red Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/2 cup Celery, chopped
3 cloves Garlic, minced
3 Bay Leaf
2 tsp Thyme, fresh, chopped (if dried 1/2 tsp)
2 tsp Oregano, fresh, chopped (if dried 1/2 tsp)
1 Tbsp Cayenne Pepper
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Black Pepper, Ground
Tabasco Sauce to taste

Directions:

  • In a large dutch oven, melt the butter and brown the Andouille Sausage.
  • Add the Bell Pepper, Yellow Onion, and Celery, and saute until it is soft.
  • Add the Garlic and stir for another minute or so.
  • Add all Herbs, Shrimp, and Chicken Stock and bring to a simmer.
  • Add the Quinoa and cook, covered for 25-30 minutes, stirring occasionally.
  • Add Tabasco Sauce to taste–some like it hotter than others.

Makes 4-6 servings

NOTES: Jambalaya is a traditional dish from Louisiana made from rice and akin to Paella. I thought it would be fun to try this dish with Quinoa instead since I’m not a big fan of Rice. I must say I was quite pleased with the result.

You can add Chicken to this recipe, as most Jambalaya recipes do include chicken. It would be cooked at the same time as the Andouille. Some Jambalaya, especially that near New Orleans is known as “Creole” vs. “Cajun”. The only big difference I’ve been able to note, other than mild spice variations, is the use of Tomatoes in the Creole version. I chose to go with the Cajun style, lacking the tomatoes since it is the Cajuns that are my familial cousins.

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Roasted Winter Root Soup

Ingredients:
1 med Yellow Onion, diced
4 cloves Garlic, minced
1 Carrot, skinned, chopped
1 Parsnip, skinned, chopped
1 Turnip, skinned, chopped
1 Sweet Potato, skinned, chopped
2 Potatoes, chopped
2 Kielbasa Sausages, sliced in 1 cm thick rounds
6 cups Vegetable Stock/Broth
2 tsp Salt
2 tsp Black Pepper
2 Tbsp Herbes de Provence
2 Tbsp Dill
2 Bay Leaves
2 tsp Paprika
1 tsp Cumin
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Add all Root Vegetables and Kielbasa to a Dutch Oven, coat with the Olive Oil, Salt, and Pepper.
  • Roast for 10 minutes, stir, and then another 10 minutes.
  • Remove and scrap into a large Soup Pot.
  • Add the Vegetable Stock and heat on high heat until it boils.
  • Add the remaining Herbs and Spices, reduce heat to low heat. Simmer for 20 minutes, or until vegetables are fork tender.

Makes 4 Servings.

NOTES: This is a family recipe from my Slovakian side of the family, originating from Medzev, Slovakia (formerly Metzenseifen).

When chopping the vegetables, think of bite-size/spoon size pieces. You can substitute Mushroom Broth or Chicken Stock for the Vegetable Stock. You can also utilize any other cooked Sausage instead of Kielbasa if you like.

This simple, healthy dish will keep you warm on a blustery winter night.

Almaunde Gingyuer Sawse for Capouns Ysode – Chicken in an Almond-Ginger Sauce

Almaund Gingyeur Sawse for Capouns Ysode

Ingredients:
1 Roasting Hen
Salt and Pepper to taste
1 head garlic/top removed.

Bouquet Garni:
2 Bay Leaves
2 Sprigs Rosemary
2-4 Sprigs Parsley

Sauce:
1 cup Almonds, raw or blanched (preferably)
1/2 cup Ginger, diced
3 Tbsp Butter
1 cup Chicken Stock
1/2 cup White Wine
2 Tbsp White Wine Vinegar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Black Pepper
1 tsp Salt
1 tsp Corn Starch

Directions:

  • Preheat oven to 325°F
  • Wash Chicken inside and out, and wipe dry.
  • Stuff the Bouquet Garni and Garlic Head into the Chicken.
  • Truss and tie the legs together.
  • Sprinkle Chicken with Salt and Pepper to taste.
  • Roast the Chicken, uncovered, breast side up. Baste it occasionally–the more you baste, the juicier the meat. You should allow 30 minutes per pound or until a meat thermometer placed in the breast reads 160°F. Be sure not to be touching a bone with the probe.
  • Using a food processor, combine all ingredients of the Sauce.
  • Pulse until the Sauce is smooth
  • On a low heat, cook in a Sauce Pot until a rolling boil, stirring constantly.
  • Carve the Chicken and plate.
  • The Sauce may be poured over the Chicken, or used for dipping.

Makes 1 Roasting Hen, (2-4 servings, depending on size).

NOTES: This recipe is one that I came up with reading Medieval English recipes. It is really a hybrid of two recipes, Sawce Gingyeur and Sawce Blaunche for Capons Ysode. Both recipes are below in the original Middle English. The sauce came as an inspiration also from reading the ingredients purchased by a King of France while he was imprisoned in the Tower of London–his “court” served roast chicken and lamb covered in a Ginger and Almond sauce. Unfortunately, that mere reference was not enough for a recipe–so I compared it to what recipes were available to me and came up with this sauce. For the choices of ingredients, I wanted to use fresh Ginger, as that was what was used by imprisoned king’s chef.  I added a few spices that would be commonly used at the time, and substituted cornstarch for the process of straining vinegar-soaked bread for thickening.  Also, as it is not common to find verijuice, I used a combination of White Wine Vinegar and White Wine.  Finally, I did add Butter and Chicken Stock to add a smooth and rich texture and flavor.  Though this may not be a word-for-word rendition of a recorded Medieval recipe, I do feel it is in the style and spirit of one.

Sawce Gingyeur
Take white brede, stepe it with vynegre, and draw it .ij. or .iij. tymes thurgh a straynour; and thanne put ther-to poudre gingere, and serue forthe.

–from Ashmole MS 1439

Sawce Blaunche for Capouns Ysode
Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

–from 140. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century

Moules Marinière – Mussels Steamed in White Wine

Moules Marinière

Ingredients
2 lbs live Mussels, chilled
3 Shallots, chopped
2-3 cloves Garlic, sliced in slivers
2 Tbsp Butter
1 Bay Leaf
1 cup Pinot Grigio
3-6 sprigs fresh Thyme
dash Saffron
Pepper to taste
Lemon wedges for Garnish

Directions:

  • Clean the Mussels: Scrub the shells, remove any “beard” fibers, discard any broken or real heavy mussels, remove any that do not close when you handle them (probably dead).
  • In a dutch oven, melt the Butter on medium heat.
  • Add the Scallion and Garlic, and sweat it until the Scallion is almost translucent. Do not brown–about 2 to 3 minutes.
  • Add the Wine, Thyme, Saffron, and Bay Leaf. Stir well.
  • Add the Mussels and cover. Cook until they open up, about 5 minutes. You can shake the pot and mix them around, but should keep the lid on to retain heat and steam.
  • Remove from heat, discard any unopened ones (they were probably dead).
  • Serve in bowls with the broth poured over top (discarding the bay leaf). Add Pepper to taste, and garnish with Lemon.

Makes 2 lbs or 2 entree size servings.

NOTES: Moules Marinière is a traditional French dish–though I’ve also heard it argued Belgian. This is my first crack at this dish–as I usually buy it out (at my favorite little haunt, Cafe Triskell). The dish is very simple, and should remain so–think of it as a quick dish for a family by the sea. The dish is often served with crusty bread or pommes frites. Also, for those who like it, a glass of beer pairs great.  Now don’t knock it, but a lot of places (like Belgium) even serve this for breakfast!

Purée de Carottes – Mashed Carrots

Purée de Carottes

Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling

Directions:

  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

Makes 4 servings.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Variations
Ṽ›Ɣ – Replace the Butter with Margarine.

Chicken, Mushroom, and Pastina Soup

Chicken, Mushroom, and Farfalline Soup

Ingredients:
1 Roast Chicken
2 cups Table Mushrooms, sliced
1 cup Cannellini Beans, soaked over night
1 cup Baby Spinach, chopped
2 Carrots, chopped into disks
6-8 Green Onions, whole
4 cloves Garlic, minced
1 tsp Olive Oil
6 cups Chicken Broth
1 tsp Rosemary, minced
1 Bay Leaf
1/2 tsp Sage, rubbed
1/2 tsp Thyme, ground
1 tsp Salt
1 tsp Black Pepper
2 Lemons
1 cup Pastina of choice

Directions:

  • Remove the meat from the bones, and discard any bone and skin, or fatty pieces. Set to the side.
  • Trim the Green Onions at three inches from the bottom. Reserve the top, and cut the bottom whiter part into small pieces, about 1/4 a centimeter or 1/8 an inch.
  • Heat the Olive oil on medium heat in a large pot.
  • Add the Garlic, Carrots, and chopped part of the Green Onion. Lightly toss in the Oil and stir as they soften.
  • Add the Juice of 1 of the lemons, the Chicken Broth, the Salt, the Herbs, and Chicken.
  • Bring to a Boil, stirring often.
  • Add the Mushrooms, the drained Cannellini, and Spinach, and reduce the heat to low. Simmer for 5-10 minutes or until the Mushrooms start to shrink.
  • Next add a Pastina. Let it simmer for another 20 minutes, stirring often.
  • Dice the reserved Green Onion stalks. Add them and the juice of the remaining Lemon just before serving.

Makes about 6 servings.

NOTES: This is a fancy version of chicken noodle soup, with a healthy dose of extra protein and vitamins. Pastini are just mini pastas–my favorite being Farfalline (little butterflies), but you can use whatever mini-pasta you prefer or even larger pasta if you like.

Ratatouille Niçoise Rustique

Ratatouille Niçoise Rustique

Ingredients:
3-4 Tomatoes, ripe
1 lg Zucchini, diced
1 Japanese Eggplant, diced
1 – 2 Bell Peppers
1 medium Yellow Onion, diced
5 cloves Garlic, sliced
2-3 Tbsp Olive Oil
1 sprig fresh Rosemary
2 sprigs fresh Thyme
2 tsp fresh Basil, chopped fine
2 tsp fresh Parsley, chopped fine
1 Bay Leaf
1/4 cup Pinot Grigio or other Dry white wine.
1 Tbsp Salt
Pepper to taste
Water for Parboiling

Directions:

  • Bring a Pot of water to a boil. This will be used to help remove the skins from the Tomatoes.
  • While the water is being brought to a boil, prepare all the vegetables. When dicing, try to keep the sizes of the items the same.
  • When the water boils, use tongs, to place the Tomatoes into the water for 45 seconds. Remove them and peel the skins off. Be careful as they will be hot.
  • Slice the Tomatoes horizontally and scoop out the seeds. Remove the stem from the top half by cutting it out with a paring knife.
  • In a Dutch Oven, add the Onions, Garlic, and Bell Peppers to 1/2 the Olive Oil and 1/2 the Salt.
  • Saute on medium heat, sweating the onions, and cooking down the Peppers for 2-3 minutes.
  • In a separate skillet, add the Zucchini and Eggplant to the remaining Olive Oil and Salt.
  • Saute on medium-low heat, allowing the sides of the Zucchini and Eggplant to brown a little–about 3-6 minutes.
  • Stir both pots often so as to not allow anything to burn.
  • Add the Tomatoes and herbs to the Onion Pepper mixture and cook until the Zucchini and Eggplant in the other pot are lightly browned.
  • Add the Zucchini and Eggplant to the Tomato Mixture.
  • Add the Wine at this point, and mix well.
  • Let stew on the lowest setting, covered for 30-40 minutes, stirring often, to make sure nothing is sticking. Remove the Bay Leaf and Sprigs of Herbs before serving.

Makes 4 side-dish servings.

NOTES: Ratatouille is a Provencal dish–often called a peasant dish because of the simple ingredients. In the 1970s it became popular in America thanks to Julia Childs. There was a resurgence in the first decade of the 21st century with Disney’s Ratatouille, a film about a French rat who dreams of becoming a chef–and succeeds! I will admit, that my desire to make this came solely from the movie–yes I hold my head in shame. One aspect of the movie does ring true, and spoke to me, and that was the common mantra that “Anyone Can Cook”. And I think that is VERY important to remember.

Looking at the Ratatouille recipes that were out there, I noticed that their production suggested the individual cooking of each vegetable–something that just seems counter-intuitive to a “peasant” dish, but rather a chef’s way to keep individual flavors and deal with varying cooking times. My version uses two cooking dishes, dividing up the items based on how I thought it would be best to cook them.

This serves as a side dish but can also be served over Rice or Pasta as an entree.  I prefer it as a side dish with a good roast.

Burgundy Pork Tenderloin

Burgundy Pork Tenderloin

Ingredients:
Pork Tenderloin, 1lb
12 Pearl Onions, skinned and marked with a deep “x” along the bottom
4 cloves Garlic, sliced
2 Tbsp fresh Rosemary, coarsely chopped
1-2 Bay Leaves
1 Tbsp Capers (optional)
2 cups Table Mushrooms, thick sliced (or of small, whole)
1 cup Burgundy
1 cup Chicken Stock
1 Tbsp All-Purpose Flour
3 Tbsp unsalted Butter, room temperature
1 Tbsp Steak Spice Rub
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 350F.
  • Sprinkle the Pork Loin with the Spice Rub, and place into a Dutch Oven.
  • Combine Mushrooms, Onions, Garlic, Herbs, Wine, and Stock to the Dutch Oven.
  • Mix 1 Tbsp of Butter with the Flour, and form a Beurre manie.
  • Divide the Beurre manie in dollops on the top of the mixture.
  • Do the same with the remaining Butter.
  • Bake, covered for 35-40 minutes.
  • Remove the cover, and bake for an additional 15 minutes.
  • Remove the Roast from the Dutch Oven, and let rest on a plate before slicing against the grain.
  • Cover the sliced Roast with the Mushrooms and Onions, discarding the Bay Leaf.
  • Take the remaining liquid to the stove, and reduce on High Heat, until it can coat a spoon, adjusting Salt and Pepper to taste.
  • Pour over the Roast, or serve on the side.

NOTES: This is one of my favorite ways to do Pork Tenderloin. If you cannot find Burgundy, your favorite Red wine will do, so long as it is not too strong and dry.

Soupe à l’oignon – French Onion Soup

Dedicated to my mother who LOVES French Onion Soup, and who introduced it to me.
Vegetarian Variation is dedicated to Abigail Wickes, my favorite vegetari-friend.

Ingredients:
5-6 Vidalia Onions or Sweet Yellow Onions, cut in 1/8″ wedges
3 Tbsp Butter
1/2 cup Sherry
6 cups Beef Broth
2 cloves Garlic, minced
Bouquet Garni – 4 sprigs Thyme, 2 springs Parsley, 2 Bay Leaves, wrapped in twine
Salt & Pepper to taste
1 Baguette, cut in 1/2 inch pieces (about 6 pieces)
2-2 1/2 cups Gruyère, shredded

Directions:

  • Heat a large pot on the stove on low heat, with the Butter, Onions, and Salt.
  • Cook until the Onions start to break down, and turn a warm color, about 10-15 minutes.
  • Add the Sherry (careful of flames), and deglaze any pieces of Onion. Continue cooking for 10 more minutes.
  • Add 1/2 cup of the Beef Broth, and deglaze again. Onions should start turning darker. Continue cooking for 10 more minutes.
  • Add the Garlic, the Bouquet Garni, and the remaining Beef Broth. Taste and add Pepper and/or Salt to taste. Scrape any pieces of onion from the bottom of the pan, and raise the heat to high.
  • Bring to a boil, then lower to medium, and simmer for 30 minutes.
  • After about 15 minutes of simmering, preheat the oven to 400°F.
  • Arrange the Baguette slices on a baking sheet, and cook for 8-10 minutes, or just until starting to crisp.
  • When the Soup and Croûtons are finished, remove from heat.
  • Ladle the Soup into oven-safe bowls (1 bowl per person, about 6-bowls), leaving space for the Croûtons to rest on top. Discard the Bouquet Garni when you get to it.
  • Place bowls on the baking sheet; add the Croûtons, and cover with the Gruyère.
  • Turn on the Broiler, and carefully place the baking sheet as close to it as possible. If this is an electric broiler, you will need to raise your rack to the top level PRIOR to turning it on, keeping in mind it will be hot from the making of the Croûtons. If this is a bottom broiler, place in the drawer, and push it in.
  • Broil for about 4-6 minutes, or until the cheese is bubbly with a few touches of brown. Be careful removing the baking sheet from the oven, as it and the contents on it will be extremely hot. Serve each bowl on a small plate, so as to help absorb the heat

Serves about 6.

NOTES: Onion Soup is one of the oldest soups that is known, with documents showing its production back to at least the Roman times. In the 1960s there was a resurgence of French cooking, and the “French Onion Soup” hit its American hay-day. Now most diners and steakhouses serve some variation of the soup. What is amazing, is how many actually taste GOOD–folks giving in to high-sodium broths, and dried herbs. This is easily one of my favorite soups.

Variations:
M›Ṽ – Use Mushroom or Vegetable Stock instead of Beef Stock, and add 1 drop of Liquid Smoke to give it a deeper flavor.

Arrabbiata Sauce – Fra Diavolo Sauce

Ingredients:
4-6 cloves Garlic, minced
1 Tbsp Parsley, chopped fine
2 tsp Oregano, chopped fine
2 Tbsp Olive Oil
1 Yellow Onion, diced
3 cups Tomatoes, diced
1/2 cup Tomato Paste
1 Bay Leaf
1 tsp Granulated Sugar
1 tsp Salt
2 Tbsp Crushed Red Pepper

Directions:

  • Heat the Olive Oil in a Saucepan with the Garlic, Parsley and Oregano on medium heat for 5 minutes.
  • Add the Onion and sauté until near translucent, stirring continually.
  • Add all other ingredients and mix well.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Discard the Bay Leaf before serving.

Makes 3 1/2 cups.

NOTES: The best pasta to use for this is Penne Rigate because it absorbs the sauce well. Arrabbiata is a red sauce that is spiced with Crushed Red Pepper flakes meaning roughly “Angry Sauce” though I’ve been told it has the connotation of “Pissed-Off Sauce”. It is often called Fra Diavolo meaning “Brother of the Devil” in America, though when so called, a protein like Seafood or Chicken is added.

I grew up with Arrabbiata Sauce as my main pasta sauce but it was called Marinara and it was spicy. In reality we were eating Arrabbiata Sauce instead and just didn’t know the name difference. My Italian side of the family is from the Molise region of Italy, in the town of Campobasso.

Irish Lamb Stew

Ingredients:
4 cups Beef Stock
1 lb Lamb meat, cubed and trimmed of fat
2 cups Potatoes, skinned and cubed
1 medium White Onion, diced
2-3 medium Carrots, chopped
2 Tbsp Worcestershire Sauce
1 Bay Leaf
1 tsp Salt
1 tsp ground Black Pepper
1 tsp fresh Thyme, chopped fine
1 Tbsp fresh Parsley, chopped fine

Directions:

  • In a large Pot, place the Beef Stock and the Lamb pieces and bring to a boil.
  • When boiling, lower to a simmer and skim off any fat.
  • Add all other ingredients and simmer for 1 hour, or until the lamb is tender.

NOTES: The distinct feature of traditional Irish stew is that the meat and vegetables are not browned before being placed in the stew. However, if you prefer, roll the lamb in flour and brown in Butter before adding to the Stock.

Split Pea Soup

Ingredients:
2 cup dried Split Peas
4 cups Water for Peas
4 slices Bacon
5 cloves Garlic, diced
1 yellow Onion, diced
1 tsp Herbs de Provence
1 tsp ground Black Pepper
1/2 cup Butter
3 cups Chicken Stock
1 cup Milk
1 Bay Leaf
1/2 cup Heavy Cream
1-2 cups Croutons

Directions:

  • Soak the Split Peas in the Water overnight in a bowl. Add more water as needed.
  • In a large Sauce Pot, brown the Bacon until crisp but not burnt.
  • Remove the Bacon, set aside on cookie rack to drain the grease.
  • In the same Sauce Pot, saute the Onion and Garlic until tender.
  • Add all Remaining Ingredients, and simmer for 1 hour on low heat, stirring often.
  • Remove the Bay Leaf.
  • Blend the Soup:
    1. Use a hand-held blender, and puree the Soup in the Sauce Pot.
    2. Pour the Soup into a Food Processor or Stand Blender and puree the Soup.
  • Serve in Bowls, pouring a ring of Heavy Cream along the top of the Soup, garnished with the Bacon and Croutons.

Hungarian Sauerkraut – Székelygulyás

Ingredients:Vegan Vegetarian Variation
2 lbs Pork Loin, cubed 1/2 inch
1 1/2 lbs Sauerkraut, rinsed and drained
1/2 cup White Onion, minced
2 Tbsp Vegetable Oil
4 Tbsp Sweet Paprika (Hungarian preferred)
2 cloves Garlic, minced
1 tsp Caraway Seeds
2 cups Tomatoes, crushed
1/2 cup Brown Sugar
2 Bay Leaves
1 cup Barley
1 1/2 cups Water
1/2 cup Sour Cream
Salt and Pepper to taste

Directions:

  • In a large pot, brown the Pork, Onion, and Garlic in the Vegetable Oil.
  • Add the Paprika and Caraway Seeds and saute for 3 minutes.
  • Add all other ingredients except the Sour Cream and mix well in the pot so that everything is incorporated.
  • Pour into a deep baking dish and bake for 30-45 minutes.
  • Remove from the oven, and stir in the Sour Cream.

NOTES: This style of Sauerkraut is inherited from my family. I’ve heard about it being done with Ketchup instead of Stewed Tomatoes, but I just can’t bring myself to do that. The recipe came verbally from my paternal grandmother’s maternal grandmother Elisabeth Stefani Schwarz Lanser. The use of Tomatoes is a Hungarian/Slovak influence. She was from the town of Metzenseifen, now Medzev in Slovakia on the Hungarian border. The town consisted of Germans who had moved there in the 13th century. One can see the influence of the three cultures in this dish. The Hungarian name Székelygulyás signifies that this is thick cabbage goulash.

Variations:
Substitute sliced Kielbasa or Roast Duck for the Pork
Spice it Up: Add 1/2 tsp Hot Paprika or Cayenne Pepper

M›Ɣ – Leaving out the Pork Loin, will still yield a very tasty Sauerkraut.

Corned Beef Brisket & Vegetables

Ingredients:
8-10 Allspice Pods
15-20 Peppercorns
2 Bay Leaves
2 Thyme Sprigs
1 4lb prepared Corned Beef Brisket
3 cups Beef Broth
Water, as needed
1 medium White Onion, cut in chunks
1 clove Garlic, minced
3-4 Yukon Gold potatoes, quartered
2 medium Rutabagas, cut in chunks
1 small head Savoy Cabbage, cut into quarters

Directions:

  • In a large Saucepan, place the Corned Beef Brisket, Spices, Onions, Garlic, and Beef Broth. Cover with the Beef Broth and additional water if necessary. The Brisket should be floating about 1 inch above the bottom of the pan. Bring to a boil. Foam will begin to form on the water top, skim this off and discard.
  • Once at a boil, reduce the heat, and cover. Simmer like this for 3 hours.
  • Add the Potatoes, Rutabagas, and Cabbage, and simmer for an additional 45 minutes, or until the Potatoes and Rutabagas are tender.
NOTES:To serve, remove the vegetables to a bowl, and the brisket to a cutting board. Cut across the grain when serving.
It is suggested by some that Corned Beef Brisket is not completely an “Irish” meal from Ireland…but rather an “Irish” meal from New York, where the potatoes and cabbage would be pared with a Jewish-inspired brisket. I do not know if this is entirely true, and frankly, it tastes so good I could care less.

Cream of Mushroom Soup

Ingredients:Vegetarian
1 Tbsp Butter
2 Tbsp Yellow Onion, minced
1 clove Garlic, minced
5 cups Button Mushrooms, cleaned and diced finely
3 Tbsp White Wine (Pinot Grigio)
1 Tbsp fresh Thyme, finely chopped
1/2 Tbsp Cardamom powder
1/2 Tbsp Dill, finely chopped
1/2 Bay Leaf
1 tsp Salt
1/2 tsp Black Pepper
2 cups Heavy Cream
1 1/2 cups Vegetable Stock
1 tsp Corn Starch

Directions:

  • In a large Sauce Pan on medium heat, combine Butter, Onions, and Garlic. Brown the Onions.
  • De-Glaze with the White Wine
  • Add Mushrooms, and Spices and continue to cook for about 10 minutes.
  • Reserve 1/4 cup Stock to the side.
  • Combine the remaining Stock and Cream to the pot and simmer for 20 minutes.
  • Add the Corn starch to the reserved Stock and whisk together so there are no lumps of corn starch. When mixed, add to the soup and continue to simmer until the Soup thickens.

NOTES: You can always modify the types of Mushrooms you want in this Soup.  I prefer to use Pinot Grigio for this recipe because it is not too dry and not too sweet.

Chili con Carne

Ingredients:Vegan Vegetarian Variation
2 cloves Garlic
1 Bay Leaf
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
4 Jalapeño Peppers, diced (remove ribs and seeds)
2 Poblano Peppers, chopped (remove ribs and seeds)
1 Red Bell Pepper, chopped (remove seeds)
1 Yellow Bell Pepper, chopped (remove seeds)
2 cans Red Kidney Beans, strained
1 can diced Tomatoes
4 cups Tomato Juice
1 lb. Ground Beef
2 Chipotle Peppers, dried, diced
1 lg Onion, chopped
1 cup (1 can) Corn
2 cups Tortilla Chips, crushed (like a powder)
2 Tbsp unsweetened Cocoa powder

Directions

  • Combine Ground Beef, Garlic, Onions, and all fresh Peppers into a large sauce pan. Drain grease when meat is brown.
  • Add Tomatoes, Tomato Juice, Beans, Bay Leaf and all dried ingredients (except Coco Powder) to the mixture, and cook on low heat for 30 minutes.
  • Add Coco powder, and cook for another 15 minutes.
  • Serve.

Variations:
Instead of using Ground Beef, use Turkey or Chicken.

M›Ṽ/Ɣ – Omit the Meat, using instead 1 cup Bulgar Wheat. Put the Bulgar Wheat into the sauce at the beginning so that it can dehydrate and absorb the spices.