Pumpkin Gnocchi with Sage-Apple Chicken Meatballs in a Spinach Vermouth Sauce

12265847_779290548826_2173721953493967764_oPumpkin Gnocchi with Sage-Apple Chicken Meatballs
in a Spinach Vermouth Sauce

Ingredients:

Pumpkin Gnocchi
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Sage Apple Chicken Meatballs
1 lb Ground Chicken
1/2 cup Sage, finely chopped
1/2 Vidalia Onion, minced
1/2 Granny Smith Onion, skinned & minced
2 cloves Garlic, minced
1 Tbsp Maple Syrup
1/8 tsp Salt
1/8 tsp Black Pepper, coarsely ground
1 Egg
Olive Oil for cooking

Spinach Vermouth Sauce
6 cups Baby Spinach
1/2 Vidalia Onion, Sliced
1/2 Granny Smith Apple, sliced
1/4 cup Vermouth
2 Tbsp Butter
1/4 tsp Crushed Red Pepper
1/8 tsp Oregano
1/8 tsp Salt
1/8 tsp Black Pepper

Shaved Parmesan Cheese

Directions:

  • Prepare the Gnocchi: Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough. Set to the side.
  • Prepare the Meatballs: Combine all the ingredients in a bowl and mix with your hands.
  • Form into 1 1/2″ balls.
  • Heat the Olive Oil in a skillet on medium heat. Add the balls to the oil, but do not over crowd them.
  • Let the balls cook a minute and then roll them to a raw side. Repeat until all sides are cooked. Let cook an additional minute so that they cook through. Remove to a plate and repeat until all meatballs are completed.
  • Cook the Gnocchi: Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • Prepare the Sauce: Using the skillet that was used to cook the meatballs, deglaze with the Vermouth, and add the Butter.
  • Add the Onions and Apples, and cook till tender.
  • Add the Oregano and Crushed Red Pepper.
  • Toss in the Spinach until it wilts.
  • Salt and Pepper to taste.
  • Add the Gnocchi and Meatballs and toss well.
  • Plate and garnish with shaved Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi.
This dish was inspired by a recipe that I found through a cooking club, but I decided to improve upon it and make it in my own way.

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Ingredients:
2 1lb Duck Breasts, with Fat
Salt and Pepper to taste
8-12 fresh Sage Leaves
2 Tbsp Honey
2 Tbsp Balsamic Vinegar
1/4 cup Cherry Juice
3 oz Kirschwasser
1 tsp Ginger Powder
1 Tbsp Butter

Directions:

  • Score the fat of each Duck Breast, crisscross.
  • Sprinkle liberally with Salt and Pepper
  • Heat a skillet on medium heat, and place the Breasts fat-side down in the Skillet.
  • Cook for 7-8 minutes, rendering the fat.
  • Flip the Breasts, reduce the heat to medium-low and cook for 10-12 minutes or until Medium Rare.
  • Remove from the pan.
  • In the hot duck fat, place the Sage leaves, and fry for 1-2 minutes, until crisp. Remove to papertowel.
  • Remove the excess fat. You can save it for use in other dishes.
  • On medium heat, deglaze the Skillet with the Kirschwasser and Balsamic Vinegar.
  • Add the Honey, Cherry Juice, and Ginger.
  • Cook for 2 minutes until bubbly, then melt the Butter into the Sauce.
  • Take the Duck Breasts and return them to the Skillet, turning them over in the Sauce to coat.
  • Plate the Duck.
  • Slice the Duck then drizzle some Sauce over the Duck.
  • Garnish with the fried Sage.

Makes 2-4 Servings…each breast is 16 oz, and would make each a very hearty portion. Depending on serving sizes, you could feed up to four people.

NOTES: Duck is a lost poultry to most people. This is probably one of the simplest meals for Duck and it packs an amazing flavorful taste. The Gingered Cherry Sauce compliments the bold flavor of the Duck Breast. The Sage gives an aromatic crispy edible garnish. I would recommend this dish during Christmas, especially a romantic Christmas dinner for two.

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Ingredients:
2 heads of Garlic
2 tsp Olive Oil (for roasting)
1 tsp Salt (for roasting)
4 Tilapia fillets
Salt and Pepper to Taste)
1 cup Pumpkin Seeds
1 Tbsp dried Sage
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Take a 12″ x 12″ square of Aluminum foil and crinkle into a nest or bowl, big enough to support the heard of Garlic.
  • Using a chopping knife, cut off the top of the Garlic head, exposing the tops of the cloves.
  • Place the Head in the nest, and drizzle the Olive Oil over the exposed Garlic cloves.
  • Sprinkle with Salt.
  • Place nest on a baking sheet, and bake for 30 minutes or until the Garlic is tender to the touch. Remove when done and set aside.
  • While the Garlic is roasting, place the Pumpkin Seeds and Sage in a food processor and pulse until mealy, like bread crumbs.
  • Salt and Pepper both sides of the Fillets.
  • Place the Pumpkin Seed crumbs in a bag, and dip the Tilapia filets one at a time, pressing the crumbs onto the fillets.
  • Heat the Olive Oil in a large skillet on medium heat.
  • Fry the Fillets for 3-5 minute on each side, until golden brown.
  • Remove the fish and rest on a cooling rack or paper bag to remove excess Oil.
  • Plate the Fillets.
  • Using the Aluminum foil to hold the Garlic, squeeze the cloves out into a bowl, like a paste.
  • Top the Filets with the Roasted Garlic paste.

Makes 2-4 servings, depending on the size of the fillets.

NOTES: Pumpkin Seeds are an almost forgotten ingredient, but used as a breading they add a healthy nutty crust. I love this dish also because it smells so good while its being prepared–tips hat to roasted Garlic. Though there are a lot of “steps” to the roasting of the Garlic, this is actually a rather simple yet flavorful meal–the best kind.

Turkey Cutlets with Roasted Apples and Onions

Ingredients
2 Turkey Breasts, skinless, boneless, butterfly cut
1 Tbsp Olive Oil
1 Yellow Onion, chopped
3 cloves Garlic, miced
2 large Apples (Fuji), medium sliced
2 Tbsp fresh Sage, chopped fine
2 tsp Salt
1 tsp Pepper
1 tsp Allspice
2 tsp Ginger
1 cup Apple Cider

Directions:

  • Preheat the Oven to 350°F.
  • Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
  • Place the Turkey Breasts in a Dutch Oven.
  • Sprinkle with Salt and Pepper.
  • Cover with Sage, Apples, Garlic, and Onions.
  • Pour the Apple Cider over everything.
  • Sprinkle with remaining Spices.
  • Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Mustard and Sage Rainbow Carrots

Ingredients:
8-12 Carrots, various colors
2 Tbsp dried Sage, crushed
2 Tbsp Honey
2 Tbsp Dijon Mustard
1 Tbsp Butter, room temperature
Salt and Pepper to taste

Directions:

  • Preheat Oven to 350°F.
  • Cut a 1 1/2″ long piece of Aluminum Foil.
  • Clean the carrots, removing tips, greens, and dirt. No need to skin them, but if there is a knick cut it out. If the carrots are longer than 8 inches, cut them in half.
  • Place them on the center of the Aluminum foil, length-wise.
  • In a bowl, combine the Butter, Honey, Mustard, and Sage
  • Brush the sauce over the Carrots evenly.
  • Sprinkle with Salt and Pepper to taste.
  • Pull the ends of the Aluminum Foil together and form a pocket. Fold the edges in so that the Carrots are sealed into the packet.
  • Place on a cookie sheet, folded edges up, and bake for 20 minutes.

Makes 4 Servings.

NOTES: I had not really tried rainbow carrots in the past, opting for the more common orange variety, but there they sat at the local market staring at me and telling me that they would be the best new thing of the fall for me to eat. I will admit, that though I am not a fan of cooked carrots, these are actually pretty tasty. There indeed is a slight difference in taste between the purple, red, orange, and yellow carrots. The Mustard and Sage add a nice autumn flavor to the mix, and the honey retains the sweetness. If you cannot find rainbow carrots, the orange kind work just as well.

Published in: on September 5, 2011 at 10:00 pm  Leave a Comment  
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Butternut Squash Roasted with Apples, Pears, & Sausage

Ingredients:
2 Butternut Squash, skinned, and cut in bite-size chunks
4 Apples, cut in bite-size chunks
2 Pears, cut in bite-size chunks
5 links Sweet Italian Sausage
4 cloves Garlic, minced
2 Yellow Onions, diced
1 Tbsp Olive Oil
2 Tbsp Sage, chopped fine
2-4 Tbsp Maple Syrup
1 tsp Salt
1 tsp ground Black Pepper
1 tsp Allspice

Directions:

  • Remove the casing from the Sausage, crumble and brown it in a Skillet on medium-low heat with the Olive Oil. Drain excess grease.
  • In a baking dish, combine all Ingredients (including the Sausage), and mix well.
  • Bake at 400F for 20 minutes, or until the Squash is tender.

Makes 8 Servings.

NOTES: This is a great way to introduce folks to Squash at a holiday meal. The Sausage, Fruit, and Maple Syrup add a festive flare that feed off the savory-sweet nature of Butternut Squash. You can substitute other varieties of winter squash for the Butternut Squash–just don’t use canned or frozen pureed squash! It won’t work!

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.

Tournedos de Poulet dans une Sauce Sherry – Bacon Wrapped Chicken in a Sherry Sauce

Tournedos de Poulet dans une Sauce Sherry and Oven Roasted Brussels Sprouts

Ingredients:
6 boneless Chicken Thighs or Breasts, butterfly cut
1 cups Mushrooms, diced fine
6 Sage leaves, minced
2 cloves Garlic, minced
1/2 small White Onion, diced
2 oz “Baby” Brie, very cold
24 slices thick-cut Bacon (about 1 lb)
1 Tbsp Olive Oil
1/4 cup Sherry
1/2 cup Chicken Stock
1/2 tsp Corn Starch
2 Tbsp Butter
3 Tbsp Fresh Parsley
Salt and Pepper to taste

Directions:

  • Preheat the Oven to 300°F
  • Using a sharp knife, dice the Brie. It must be very cold so it can do this.
  • Combine in a bowl with the Mushrooms, Sage, Garlic, and Onions, a dash of Salt and a crack of Pepper.
  • Flatten the chicken with a mallet. You can do this by placing it between two pieces of wax paper, and pounding out away from you–think “pound and slide”.
  • Using one had like a cup, place a piece of Chicken in it, and then with the other hand place the Mushroom stuffing in the middle of the Chicken piece. You can press the stuffing together–the Brie will bind it.
  • Bring your cupping hand together so that a seam forms from the opposing ends of the chicken. You can then seal this with a toothpick.
  • Take a piece of bacon and cover the seam, wrapping the ends under.
  • You will then wrap two more strips perpendicular to this strip, covering it, and tucking the ends on the bottom like the first strip.
  • Roll the piece over, and take a fourth strip of bacon and cover over the seams going length wise tucking under. Set aside and complete all pieces.
  • Heat the Olive Oil in a large skillet, and using tongs, place the Tournedos in the pan. You will want the final strip of bacon to be face up, and it’s seams on the bottom.
  • Clasping from the sides with the tongs, flip the Tournedos and brown the other side. You may then brown all the other sides. I suggest, you do each Tournedos one at a time.
  • Prepare a cooling rack over an aluminum foil-lined baking sheet.
  • Place the Tournedos on the Rack and place the baking sheet in the oven for 30 minutes.
  • While they are cooking, prepare the Sauce Sherry.
  • Remove the excess Grease from the Skillet.
  • Add the Sherry and Chicken Stock, and whisk in the Corn Starch.
  • Heat until the Sauce thickens
  • Add the Butter, and Salt and Pepper to taste.
  • Add the fresh Parsley.
  • Plate the Tournedos and cover in the Sauce Sherry.

Makes 3 servings (2 Tournedos per person)

NOTES: Tournedos refers to meat wrapped in bacon, such as filet mignon. If you want to cut the fat of regular bacon, I recommend Turkey Bacon–it will taste great still. The complications of this dish revolve around the wrapping of the stuffed chicken pieces. The smaller diced the stuffing is, the easier this is to do. Do not make the mistake I first did, and use colored toothpicks–food is much less appetizing when it is blue and green form the dye!

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

Acorn Squash Stuffed with Apples & Sausage

Dedicated to Brian H. and Lisa W.
Acorn Squash Stuffed with Apples & Sausage

Ingredients:
1 Acorn Squash
1 Red Delicious, skinned, pitted, diced
1 small Yellow Onion, diced
1/2 lb Sausage
1 Tbsp Maple Syrup
1/4 tsp Caraway Seed, crushed
2 tsp Sage, cut fine
1/2 tsp Nutmeg, ground
1 cup White Bread, crust removed, diced fine
1 Egg
2 Tbsp Butter
Salt & Pepper to taste

Directions:

  • Preheat the Oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • In a skillet, brown the Sausage with the Onion.
  • Remove from the Skillet to a bowl.
  • Mix in the Spices, Maple Syrup, Bread, and Egg using your hands to fully incorporate.
  • Place the Squash in a baking dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash.
  • Divide the stuffing into the two halves of the Squash.
  • Cover the Dish with a lid or Aluminum Foil.
  • Bake for about 45 minutes.

Serves 2 people.

Pumpkin Gnocchi in a Maple Sage Sauce

Ingredients:VegetarianNut Alergy Warning
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Maple Sage Sauce
1/2 cup Butter
1 Tbsp Maple Syrup
2 Tbsp Sage, minced

Garnish:
1 cup Walnuts
Grated Parmesan

Directions:

  • Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough.
  • Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • In a saucepan, start heating the stick of Butter on low heat. Use low heat to prevent smoking
  • As the Butter melts, it will start to caramelize along the edges.
  • Stir in the Maple Syrup and the Sage, cooking for an additional 30 seconds or so.
  • Pour on the Gnocchi, and garnish with Walnuts and Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi. This is a dish that is great for an Autumn night. I recommend it with a side of green beans.

Lancashire Hotpot

Ingredients:
1 1/2 lb Lamb meat, remove bones, fat, and cubed
2 Onions, cut in rings
1 Parsnip, cleaned and chopped
1 Carrot, cleaned and chopped
3 cloves Garlic, minced
4-6 Potatoes, sliced (1/2″)
2 cups Beef Stock
1 Tbsp Thyme
1/2 Tbsp Rosemary
1/2 Tbsp Sage, minced
1 Tbsp Parsley
1 tsp Salt
1 tsp Pepper
4 Tbsp Butter, room temp
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 300°F.
  • Season the Lamb, and brown in a Dutch Oven with half the Olive Oil.
  • Remove and set to the side.
  • Brown the Onions in the Dutch Oven with the remaining Olive Oil and Garlic, and set to the side.
  • In the base of the Dutch Oven or a Casserole Dish, place the Lamb and sprinkle with Herbs.
  • Layer with the Parsnips and Carrots.
  • Next layer with the Onions and Garlic.
  • Pour the Stock over the Mixture. The stock should come to the top. If you reach the top, stop. If you run out of liquid add more Stock or water.
  • Cover with the Potatoes as a top layer.
  • Divide the Butter around the Potatoes.
  • Bake for about 2 hours.

NOTES: To add browning to the potatoes, turn heat up to 400°F for the last 10 minutes.

This dish comes from Lancashire, as the name suggests, and dates from the industrial revolution, although similar baked stews probably predated it. It is always made with Lamb, originally tougher pieces or mutton, but beef could also be used. It is called “hotpot” because it is essentially made in one pot. This is a simple dish that can be used for a large group of people with little effort.

Variations:
Shepherd’s Pie/Cottage Pie

Scotch Eggs

Ingredients:
8 Eggs, hard boiled and peeled
1/2 cup Corn Starch
1 lb Pork Sausage
1/4 tsp Paprika
1/4 tsp Sage, dried
1/4 tsp Black Pepper
1 Egg, beaten
1/2 cup Bread Crumbs
4-6 cups Vegetable Oil (for frying)

Directions:

  • Roll the hard boiled Eggs in the Corn Starch
  • In a bowl, combine the Pork Sausage, Sage, Paprika, and Black Pepper.
  • Form 3-4″ patties out of the Sausage
  • Place the Egg in the center and carefully work the Sausage around the Egg like a shell. If too much sausage, remove; if not enough, use more.
  • Dip the Sausage-coated Egg in the beaten egg, then roll in the Bread Crumbs.
  • Cook – Fry or Bake
    • Fry:
      • Heat the Vegetable Oil to 360° in a Sauce pan.
      • Fry each egg for 5-7 minutes.
    • Bake:
      • On a cookie sheet at 375° for 25 minutes
  • Serve warm or cold.

NOTES: Though named Scotch Eggs, these treats were actually created in London in 1851 at the Fortnum & Mason department store.

Scarborough Meatloaf

Scarborough Meatloaf and Grilled Asparagus
Ingredients:
1 lb ground Beef (lean is good)
1/2 lb ground Pork
1 Egg
1/2 cup Bread Crumbs
1 large Onion, diced fine
1 red Bell Pepper, diced fine
3 cloves Garlic, minced
1 Tbsp fresh Rosemary, minced (3/4 if dried)
1 Tbsp fresh Parsley, minced (3/4 if dried)
1 Tbsp fresh Sage, minced (3/4 if dried)
1 Tbsp fresh Thyme (3/4 if dried)
1/2 tsp Black Pepper
1 tsp Salt
1 Tbsp Worcestershire Sauce

1 cup Steak Sauce

Directions:

  • Preheat Oven to 350°F.
  • In a large mixing bowl, combine all ingredients except Steak Sauce, and mix well with hands.
  • Place in a bread loaf pan, and smooth the top.
  • Cover with Steak Sauce like a glaze.
  • Bake for 30-50 minutes, or until internal temperature is about 170.

NOTES: For serving, take a butter knife and slide along the edges of the pan. Place serving plate over pan like a lid. Holding onto both the plate and pan, quickly flip over. The loaf should slide out of the pan, sauce side down onto the plate. Let stand before cutting in slices.

Ember Day Tart – Tart in Ymbre Day

Ingredients:Vegetarian
1 Pâte Brisée, rolled for 9″ pie
2 medium White Onions, whole and skinned
6 Eggs
3 Tbsp Butter, unsalted
1 lb Farmer Cheese, shredded
2 Tbsp Sugar
1/4 cup Currants (or Raisins)
1/4 tsp Saffron
2 tsp fresh Sage, whole
1/3 cup fresh Parsley, whole
1/2 tsp fresh Tarragon, whole
1/2 tsp Nutmeg
1/2 tsp Cloves, ground
1 tsp Cinnamon
1/4 tsp GingerDirections:

 

  • Preheat oven to 350°F.
  • In a large Pot, Parboil the Onions, Sage, Parsley, and Tarragon, and strain.
  • Dice the Onions and chop the Herbs.
  • Take the Butter and incorporate the Spices. This will help spread and activate the spices.
  • Mix all the ingredients together and pour into the pie crust.
  • Bake for about an hour.
  • Serve warm.


NOTES:
Ok, so I am going to be a nerd here. I’ve been studying Old English for fun, and was looking for an Old English recipe. I found a Middle English recipe for a “Tart in Ymbre Day” in
Curye on Inglysch:


Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun & salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.

You will notice, no amounts given, no temperature given, and the use of “powdour douce”. Well, this caused me to do some research on quiches, tarts, and what others interpreted. I came up with this recipe as a result.

Oh, and about the name “Ember Day Tart”. Ember Days are three days of fasting that are observed quarterly by liturgical Christians (Catholics Anglicans, etc.). Most clergy and seminarians follow the custom of writing their bishop on these days. Traditional observance of the fast meant no meat, thus we have a quiche.

House Seasoning

Ingredients:Vegan
1 1/2 Tbsp Kosher Salt
1 1/2 Tbsp Granulated Sugar
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Turmeric
1/2 tsp Cumin
1/4 tsp rubbed Sage
1/4 tsp Cayenne Pepper

Directions:

  • Combine all ingredients together in a bowl.
  • Store in an air-tight container.

NOTES: I use seasoned salt for quick sauteing and grilling hamburgers. It is also useful to add to breadcrumbs or flour when dredging.

Sourdough Dressing

Ingredients:Vegetarian Variation
1 loaf Sourdough Bread, crust removed, cut into 1/2″ cubes (stale is better)
1/4 cup Olive Oil
2 Tbsp Butter
1 large Yellow Onion, diced
4 stalks Celery, diced
5 cloves Garlic, minced
2 Apples, cored and diced
3 Tbsp fresh Sage, finely chopped
1 Tbsp fresh Thyme, finely chopped
3 Eggs
2 cups Chicken Broth (Vegetable is fine for Vegetarians)
Salt and Pepper to taste
Olive Oil for basting the bread (as needed)

Directions:

  • Preheat oven to 350˚F.
  • On a baking sheet, spread the Bread Cubes, and brush Olive Oil over them.
  • Bake for 30 minutes, or until like croutons.
  • In a large sauce pan, melt the Butter into the Olive Oil.
  • Add the Onions and Celery and cook down until Onions begin to break down.
  • Add the Apples, Garlic, Sage, and Thyme to the mixture and let simmer.
  • In a large bowl, beat Eggs and add the Broth, stirring well.
  • Incorporate the Onion-Herb mixture into the Broth.
  • Place the Bread croutons into a greased baking dish.
  • Pour the Broth over the croutons, being sure to get all of it covered.
  • Bake Covered for 30 minutes.
  • Increase temperature to 425˚, uncover and bake for another 30 minutes.
  • Salt and Pepper to taste.

NOTES: If you are pressed for time, Store-bought croutons can be substituted.


Variations:

Brown 1/2 lb Sausage and mix Drippings and Sausage into the Dressing.
Add 1/2 cup diced roasted Chestnuts.
You can make it spicy by adding a minced Jalapeno or two when cooking the Onions.

M›Ṽ: Use Vegetable Broth instead of Chicken Broth.

Herb-Roasted Turkey

Ingredients:
1 Turkey (10-12 pounds), thawed, giblets removed.
2 cups Butter, room temperature
2 Tbsp fresh Thyme (remove from stem)
1 Tbsp fresh Sage, chopped
1 Tbsp fresh Parsley, chopped fine
1 Aromatic Bundle
1 Onion, sliced in half
2 cloves Garlic Sliced in half length-ways.
1/4 cup Salt

Aromatic Bundle Ingredients:
1 handful of fresh Thyme
1 handful of fresh Parsley
1 handful of fresh Rosemary
1 handful of fresh Sage

Directions:

  • Preheat oven to 325°F.
  • In a Mortar and Pestle, combine chopped herbs and crush.
  • In a small bowl, add the herbs to Butter, and mix.
  • Pat Turkey dry, inside and out with paper towels.
  • Place in Roasting Pan, Breast-side up. Take the excess skin around the Neck, and attach it to the back using a skewer. Bend the tips of the wings under the back of the Turkey.
  • Using your hand, carefully create pockets by separating the skin from the breasts of the Turkey, starting at the open end of the Turkey. Do not separate from breast bone, and try not to tear the skin.
  • Again, using your hand, carefully spread the herb-butter mixture inside the skin pockets.
  • Wash your hands, and dry completely.
  • Place the Onion pieces, Garlic pieces, and Aromatic Bundle inside the body of the Turkey.
  • Roast, uncovered for 4 1/2 hours to 5, basting Every Half-Hour.
Published in: on October 19, 2008 at 3:59 am  Leave a Comment  
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