November – Raisin Cornbread Sausage Stuffing or Dressing

November – Raisin Cornbread Sausage Stuffing or Dressing

I briefly considered calling this Ma Barnes’ stuffing, the last remnant of a brief first marriage at the tender age of 21. The original recipe came from my ex mother-in-law. She was from Wisconsin and her stuffing had a definite midwestern, no-nonsense appeal.  In my own hands it has undergone many variations, especially once I moved to the west coast. But, you can still detect the bones of that first recipe in this one. Some of my adaptations have been more successful than others…chestnuts added (couldn’t really detect them), walnuts (nice crunch but not needed), artichoke hearts (that was an interesting year, kids weren’t crazy about them), Italian sausage (spicy, non-spicy, chicken – all delicious), no sausage (vegetarian version), olive oil instead of butter, currents instead of raisins, and lastly the addition of cornbread. I think you get the idea. I am going to give you the most current iteration, the one that finally stuck. However feel free to adapt it to match your families taste.

The addition of cornbread was what elevated this recipe to a new high. Ma Barnes used crumbled hamburger or hot dog rolls and poultry seasoning, I did the same for the first few years. It was good. But, magic happened the first time I added cornbread and herbs de Provence. It went from simply good to “Oh my!” and “Can I have thirds?”. Now I use about half  torn stale brioche or ciabatta bread and half cornbread. The cornbread gives additional texture and depth of flavor. In my family the holiday meals are all about the stuffing and/or dressing. I have to make enough to last for several days; it’s the first thing that they look for when they open the refrigerator the morning after Thanksgiving. This dressing is the heart of Thanksgiving and Christmas dinner…forget the turkey.

I am using the terms stuffing and dressing interchangeably. But technically it is called stuffing if stuffed inside your turkey or other bird, and dressing if cooked outside the bird in a casserole. I started out cooking it only as a stuffing, but there was not enough copious leftovers. Now I either do both, or cook it entirely as a dressing. It is good both ways. And it is excellent reheated with a poached or fried egg on top, makes an excellent sandwich with leftover turkey and cranberry sauce, and an over the top panini with cheese and turkey.

Speaking of turkey, this is the year I have discovered sous-vide. Stay tuned for sous vide turkey. But that is a discussion for another post, probably after Thanksgiving but in time for Christmas. Aren’t you impressed by all the bloggers who cook a full holiday dinner weeks before the actual event so they can write and photograph a holiday dinner? I sure am. I admit to being more of a ‘just in time’ blogger, or even ‘after the fact’ blogger. I will only be way ahead of the game for 2018!

If you are a regular reader, you might notice that this is not the first time you have seen this recipe. It was first posted it in January of 2015 under the heading of Friday Chicken. I think it would be difficult for you to find, and it deserves a post all of its own. Check out the link above to the Friday Chicken post if you have time. It is a great trick (borrowed from Richard Olney and Vincent Price) to stuff a chicken under the skin before roasting. I have done the same with a turkey, however the longer cooking time means that the skin can easily burn. You do get an extremely flavorful bird, but you have to watch it very carefully.

You can buy prepared cornbread from a bakery or grocery store (try not to use one that is very sweet). Or, you can make your own. This year I am using a recipe from the frugal hausfrau for Southern Skillet Cornbread. You will need about half a recipe for the stuffing; save the rest for serving with a bowl of chili or soup Yum! I am not going to reprint her recipe. You can follow the link to see Mollie’s post. I did change one thing, because I was going to use it in the dressing, I substituted 1/4 cup butter instead of the drippings or vegetable oil called for in her recipe. Wouldn’t bacon fat be wonderful? Oh my! But this doesn’t need it because you already have the sausage. I think it would be over kill.

Take a look at this cornbread…

Southern Skillet Cornbread from the frugal hausfrau

If short on time you can always use a boxed cornbread mix, they aren’t half bad. Your stuffing will still be delicious.

Raisin Cornbread Sausage Stuffing or Dressing:

  • 4 tablespoons of butter, plus more if needed
  • 1 pound of sweet Italian sausage, either bulk or removed from casings
  • 1 medium yellow onion, chopped
  • 2 large stalks of celery, chopped
  • 1 teaspoon Herbs de Provence
  • ¼ teaspoon fennel seeds
  • Pinch or red pepper flakes
  • 2-3 fresh brioche rolls or other soft bread, torn into pieces
  • 8 oz. of cornbread, crumbled
  • 2 small handfuls of golden raisins or currents
  • Salt and freshly ground pepper as needed
  • 1/2 to 1 cup of turkey or chicken stock if baked outside the bird

Method:

  1. Melt the butter in a large skillet.
  2. Add the sausage, crumble it into small pieces as it browns.
  3. Add the onion, celery, Herbs de Provence, fennel seeds and red pepper flakes.
  4. Stir and continue to sauté on medium heat until the onion and celery are softened, about 10 minutes.
  5. Meanwhile tear the cornbread and brioche bread into 3/4 inch pieces in a large bowl, you don’t want them too small.
  6. Add the raisins and mix.
  7. When cooked and while still warm, add the contents of the skillet to the large bowl and mix well. Taste for salt, you want it well seasoned.
  8. If the contents look dry (it depends on how much fat is in your sausage), add another 2 (or more) tablespoons of butter to the skillet to melt. Then add it to the bowl. Ma Barnes would add as much as a full stick of butter at this point.
  9. Cover and bake immediately as per numbers 10 and 11 below, or set aside to cool. In my household that needs to be far away from the edge of the counter and out of reach of the dogs. Once cool you can refrigerate it for a day. Keep your last minute stress level down and prepare it the day before the holiday.
  10. If using as a dressing: When ready to bake as a dressing (outside the bird), preheat your oven to 350 degrees F. Spread the stuffing in a shallow casserole dish and add the stock. You want the bread to be moist but not swimming. Cover with aluminum foil and bake until hot, about 30 minutes. Uncover, increase the heat to 425 degrees F and crisp the top. Watch it carefully so it doesn’t burn although those charred crispy bits are my favorite.
  11. If using as a stuffing: When ready to cook your turkey, heat the stuffing in the microwave until very hot. Using clean rubber gloves, stuff the turkey inside both the body and neck cavity. Truss and bake immediately. The hot dressing ensures food safety, you will also find that your turkey will also need less time in the oven. Be sure to check the doneness frequently with an instant read thermometer.

Sausage, onions and celery with seasonings sauteed in butter

Cornbread, Brioche and Raisins combined in a large bowl

Ready to bake or stuff into turkey, wet ingredients added to the dry

Finished baked Dressing

Moist on the middle but crisp on the top, it was delicious.

I baked this in the afternoon to post, took some photos, and went out to dinner with a couple of friends. The dressing was left on the stove to cool.

This is what was left when I arrived home a few hours later…

Demolished

It wasn’t the dogs either.

Enough said, I don’t think you can have a better recommendation. I think I need to make a quadruple batch for the holiday meal.

I am co-hosting this week’s Fiesta Friday, #198. It’s always fun to have several stuffings/dressings to choose from and I think this one will be a hit. Come see all the delicious offerings at this week’s party by clicking on the FF link, it will take you to our host, Angie’s. My cohost this week is Judi @ cookingwithauntjuju.com. Her sausage gravy will go well with my offering.

October – Chicken Liver Mushroom Pate

October – Chicken Liver Mushroom Pate

This is one of the first dishes I served my husband when we were dating; he passed the adventurous eating test on my side to be invited for future dinners. And it must have done the trick for him because he kept coming back for more dates (and dinners).

I think it is worth going into your old recipe files occasionally. Who knows what forgotten memories and fun treasures you will turn up. I haven’t made chicken liver mushroom pate for years and am happy to be reacquainted with it. The recipe was forgotten until I started reading Martin Walker’s excellent detective series (Bruno, Chief of Police). I binge read the entire series while recovering from surgery. The books are placed in Bergerac in the Dordogne region of France. The food and wine of that region are a major part of the books; duck liver being front and center. I’ve only had foie gras once in my life, our French waiter had to strongly recommend it before I tried it accompanied by the traditional glass of sauterne But, its introduction was eye opening! What an amazingly delicious experience! I never would have guessed. This chicken liver and mushroom pate is my poor man’s substitute.  Foie gras (as well as being pricy), is illegal in California. The necessary force feeding of the geese being deemed cruel in our state. Please don’t put the two side-by-side, there will be no comparison with the “real thing”. But this chicken liver and mushroom pate can stand on its own.

Not everyone likes chicken livers but I adore them. This is really more of a smooth spread than an actual pate. It is perfect for serving with crisp bread, melba toast, or crackers as a before dinner snack or on a picnic. A glass of champagne goes beautifully, chardonnay would also be good and would match the creamy richness of the spread.

The original recipe was written in a small book (almost more accurately a pamphlet as there were only a dozen pages), published by the winery Paul Masson. The recipes in the book highlighted their wines, of course. It was published in 1968 but I came across it in the mid 70’s. I don’t remember exactly how I acquired it. The stamp on the front is a liquor store in Burlingame, CA and my first apartment when I moved to California from New York was in Burlingame. Maybe the store was handing them out to encourage wine sales. Burlingame is very near the airport and at the time I was waiting to see if my transfer request with United would go through, something that didn’t happen.

I passed this recipe to my mother, and it became a favorite of hers. Along the way we made some modifications. The original recipe called for dill and I just couldn’t see it with chicken livers! Not to mention I am not a big fan, although I like fennel. Taste is strange isn’t it? Anyway, I substituted herbs de Provence, one of my favorite blends. You could also use thyme, it would be a classic combination with the rosemary.

Paul Masson published 1968

Over the years there have been other adaptations and alterations. My recipe calls for a little less butter (hard to imagine!), less wine and the addition of a spot of brandy as well as the switch of herbs.

The pate freezes beautifully, I freeze portions in 4 oz wide mouth canning jars. It will keep at least 3 months in the freezer, maybe longer, with no loss of flavor. The recipe makes enough for 4 small jars. Glaze the surface with a slick of melted butter after you fill them. It will protect the pate from freezer burn. Simply remove a jar from the freezer a day before you want to serve it, defrost in the refrigerator overnight. This is a perfect snack to have on hand for guests; add some crisp bread, cheese, maybe some salad and wine. You have an instant mini meal.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate (makes about 1 1/2 pints)

Chicken Liver Mushroom Pate

Ingredients:

  • 3 tablespoon unsalted butter, plus 1/2 a stick for finishing
  • 1 tablespoon olive oil
  • 1 lb. of chicken livers
  • 1/2 lb. of mushrooms, sliced
  • 1/2 cup of thinly sliced green onions plus some of the green tops
  • 1 teaspoon kosher salt or 1/2 teaspoon sea salt
  • 2 small or 1 large clove of garlic, minced
  • 1 teaspoon of herbs de Provence
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dry mustard, I use Coleman’s
  • 1/4 cup of dry white wine
  • 2 tablespoons of brandy
  • kosher or sea salt as needed

For finishing:

  • About 3 tablespoons melted unsalted butter

Method:

  1. Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil in a large skillet on medium heat
  2. Add the chicken livers, mushrooms, onions, and salt; saute for about 5 minutes stirring occasionally
  3. Add the wine, garlic, mustard, herbs, rosemary, and brandy. Bring to a simmer and turn down the heat.
  4. Cover and simmer for about 10 minutes, or until livers and mushrooms are tender.
  5. Uncover and continue to cook on higher heat until almost all of the liquid has disappeared.
  6. Whirl in a blender until almost smooth, add the 1/2 stick of butter and continue to blend until smooth.
  7. Taste and add salt if necessary.
  8. Pack in small crocks or canning jars, wipe the edges and coat the top with melted butter.
  9. Cover and chill for at least 8 hours or more.

The pate is best served with crisp warm sourdough bread or large sesame crackers.

Chicken Liver Mushroom Pate

Chicken Liver Mushroom Pate

Bon appetit!

I am taking this to share on Fiesta Friday #194 hosted by Angie. Please stop by to see all the goodies our friends have brought to the party and add your own link if you are a food blogger. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

July – Easy Graham Bread

July – Easy Graham Bread

Cleaning out old files of recipes can be a treasure trove of food memories. This time it was one for Graham Bread, found on a stained 3 x 5 card written by someone named Lynn (I regretfully don’t remember her but I remember her bread).

Graham Bread

I used to bake this quick dark loaf almost weekly. It is super easy, there are only 6 ingredients and zero fat. With a smear of cream cheese or labne (yogurt cheese), and a piece of fresh fruit it was a healthy and quick breakfast. It still is. Although this recipe doesn’t call for any added butter or oil, it is still moist. It contains a 1/2 cup of honey for the entire loaf, no sugar! You could substitute another form of sweetener such as maple syrup or molasses, both would add some interesting flavors. I haven’t tried it, let me know if you do.

Graham bread keeps well and provides a walloping 2.5 g of fiber and 3.8 g of protein in a single slice. I used sprouted wheat flour so the fiber and protein content is probably even higher.

Graham Bread

This bread is very satisfying but doesn’t sit like a lump in your stomach, it will fill you up and prepare you to meet the challenges of the day. It’s equally good as a snack at the end of the day.

Please note that the flavor of the flour is crucial here, use the freshest and best you can find. My local store did not stock graham flour, I was able to easily find and purchase it on line.

Graham Bread

This bread is not very sweet and goes well with savory dishes as chili or soup.

If you are not familiar with it, graham flour is a very coarsely ground whole wheat flour, usually made from dark northern hard red wheat. It contains all the germ, oil and fiber from the whole wheat kernel. It is very flavorful and commonly used in rustic breads and classic graham crackers.

You will recognize the flavor of graham crackers in the bread. Add chopped nuts and/or dried fruit for extra crunch and sweetness if you want. But it doesn’t need it.

Graham Bread

  • 2 cups of buttermilk
  • 1 1/2 teaspoon of baking soda
  • 1 teaspoon salt
  • 1 cup of flour (I used sprouted wheat flour)
  • 2 cups of graham flour

Method

  1. Preheat the oven to 350 degrees F (175 degrees C)
  2. Whisk together the buttermilk and baking soda in a large bowl until bubbly
  3. Add the salt and flours to the buttermilk mixture, mix well.
  4. Pour into a large loaf pan.
  5. Bake for 60 minutes.
  6. Cool on a rack before slicing.

Graham Bread

This is the first time I’ve used this nutritional analysis, please bear with me while I get the hang of it. The loaf could easily be sliced thinner than 14 slices, it holds together well.

I am taking this to share on this week’s Fiesta Friday #182. Fiesta Friday is a virtual party hosted by Angie and co-hosted by none other than myself and Jenny @ Jenny Is Baking.

Please stop by to read all the fantastic recipes from all over the world.

A single serving of this recipe has 140 calories.

Nutrition Facts
Servings: 14
Per Serving % Daily Value*
Calories 140
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 1mg 1%
Sodium 37mg 2%
Potassium 69mg 1%
Total Carb 31g 10%
Dietary Fiber 2.5g 9%
Sugars 11.6g
Protein 3.8g
Vitamin A 0% · Vitamin C 1%
Calcium 3% · Iron 6%
*Based on a 2,000 calorie diet
Recipe analyzed by
June – Tomato and Roasted Lemon Salad

June – Tomato and Roasted Lemon Salad

This scrumptious salad was inspired and came together by combining two recipes, the Tomato Chickpea Salad from the blog kitchn, and one for Tomato and Roasted Lemon Salad from the cookbook Plenty More by Yotam Ottolenghi. Are you familiar with Yotam Ottolenghi? He is the inspiration behind the London restaurants Ottolenghi and NOPI, and has written several vegetarian cook books. They include Plenty and Jerusalem, in addition to Plenty More. His recipes have a wonderful mix of new spices, exotic ingredients, and methods (at least to me), many of them coming from the middle east. I changed some of the spices (I adore cumin, allspice not so much) and added the stir fried chickpeas from the kitchn recipe to make it a heartier dish.

Roasted Lemon and Tomato Salad

The new method in this salad is the addition of roasted lemons. I love the way lemons become caramelized and sweet when roasted, sheet pan roasted chicken and citrus is a favorite at our house. But, I had never thought of adding them to a salad. They add a wonderful citrusy scent and mellow lemon flavor sweetened by the roasting. Take a deep breath when you open the oven to check on them, the aroma is incredible. I had a sudden craving for lemon meringue.

Roasted Lemons – before

Roasted Lemons – after

This salad will be even better at the height of tomato season, unfortunately it’s still a few weeks away for us and I missed the farmer’s market last weekend. Use the best cherry tomatoes you can find (a variety is colorful), the rest of the ingredients will certainly ramp things up.

This is a salad I will be making multiple times this summer, it is a perfect side for a BBQ or potluck. In fact it is my addition to a friends party on the 4th of July. It has the benefit of also being both vegan and vegetarian, so can be served to a variety of guests without worry about dietary restrictions. You could bulk it up even further by increasing the amount of herbs or adding some arugula. It is even hearty enough to serve as a main dish with the addition of some crisp bread.

Roasted Lemon and Tomato Salad

The recipe will serve 4 but it is easily doubled or even tripled. Make the roasted lemons and chickpeas earlier in the day, all you have to do later is assemble.

Tomato and Roasted Lemon Salad

  • 2 medium lemons, unwaxed and organic preferred
  • 5 tablespoons olive oil
  • 1/2 teaspoon superfine sugar
  • 8 sage leaves, finely shredded
  • 2 1/2 cups cherry tomatoes, halved (it is nice to have a mixture of colors)
  • 1 can of chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 1/2 tablespoons of pomegranate molasses
  • 1/2 small red onion, thinly sliced
  • Salt (kosher or sea) and freshly ground pepper

Method:

  1. Preheat your oven to 325 degrees F (or 325 degrees C) and line a large baking sheet with parchment paper.
  2. Slice the lemons in half lengthwise and remove the seeds. Thinly slice the half lemons into half rounds (paper fine if possible).
  3. Bring a small saucepan of water to a boil.
  4. Add the lemon slices to the boiling water, and blanch for 2 minutes. Drain well, place the lemon slices in a small bowl and add 1 tablespoon of the olive oil, the 1/2 teaspoon sugar, and the shredded sage leaves. Mix well.  Spread the lemon slices out in a single layer on a parchment lined baking sheet.
  5. Bake the lemon slices for about 20 minutes until the edges have browned and they have dried out a bit. Remove and set aside to cool.
  6. Meanwhile prepare the chickpeas. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chickpeas and spread out in a single layer. Cook without stirring until browned on the bottom (about 4-5 minutes). Salt and stir them, spread them out again to brown the other side. Cook for another 2-3 minutes until golden brown and blistered on all sides. Remove from the heat, add the cumin and red pepper flakes. Toss to coat on all sides with the spices, taste them and add some salt if needed, set aside to cool.
  7. To assemble the salad combine the tomatoes, chickpeas, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 tablespoons of olive oil, salt and freshly ground pepper.Lastly add the lemon slices and stir gently.

    Roasted Lemon and Tomato Salad

    Roasted Lemon and Tomato Salad

    This salad was a hit on the 4th of July, I bet the folks at Fiesta Friday will also enjoy it. This week it is Fiesta Friday #179 hosted by Angie and cohosted by Petra @ Food Eat Love and Laura @ Feast Wisely. 

Join the party by adding your own link and come visit all the lovely food that contributors               are bringing along.

 

March – 3 Pepper Pasta with Garlic

March – 3 Pepper Pasta with Garlic

Sometimes the best recipes come out of necessity, this time the need for a quick dinner with minimal ingredients (the fridge was almost bare). We were away over the weekend, arriving home on Sunday night hungry from a long drive. Something was required almost instantly before true bad humor hit. This recipe will do it for you…it literally took only 15 minutes from the time the pasta water came to a boil. Apart from pantry staples (a box of dried pasta, garlic, olive oil, parmesan, black pepper, salt, and red pepper flakes) only 2 sweet fresh red peppers are required. Don’t have red peppers in the fridge? Use Brussels sprouts or cabbage or winter squash (you will need to peel and cut them into quite small cubes) or red onion or fresh tomatoes in summer. If you have fresh herbs on hand or in the garden, toss them in at the end. What about basil with tomatoes, mint with carrots or peas, cilantro with frozen corn? Be inventive! It’s nice to have a color contrast but certainly not required.

3 Pepper Pasta

The 3 types of pepper in this recipe come from red peppers, a good pinch of red pepper flakes, and a generous grinding of black pepper.

You will have dinner on the table faster than it would take you to run to the deli for takeout.

3 Pepper Pasta with Garlic – serves 4 to 6 generously

Ingredients:

  • Dried pasta of your choice, I used a 1 lb. box of fusilli
  • 2 fresh red peppers, cored and seeded, then cut into julienne sticks
  • 4 – 5 garlic cloves, finely minced
  • 1/4 cup of extra virgin olive oil plus more for drizzling
  • kosher salt
  • Pinch or about 1/4 teaspoon of red pepper flakes (more if you want spicy)
  • Generous grind of black pepper, or about 1/2 teaspoon
  • Chopped parsley or other herb (optional), about 1/2 cup
  • Freshly ground parmesan or other hard cheese

Method:

  1. First bring a large pot of water to a boil, add a couple of teaspoons of salt. Pasta water should taste like the sea.
  2. While the water is coming to a boil, slice the red peppers and mince the garlic.
  3. Once the water comes to a boil, add your pasta and set a timer. The fusilli required 13 minutes for al dente. Since I planned to cook it with the red peppers at the end, I wanted a little bite left in it.
  4. Put a saucepan, large enough to hold the cooked pasta, over medium high heat. Add the olive oil and heat until it starts to shimmer.
  5. Add the fresh red pepper and pepper flakes, saute until it begins to soften (about 5 minutes)
  6. Add the garlic, turn down the heat as you want the garlic to soften but not brown.
  7. When the pasta is cooked, reserve about 1 cup of cooking liquid and drain the rest.
  8. Add the pasta to the saucepan with the peppers and garlic. Turn up the heat a bit and stir, add the reserved cooking water by tablespoons until the pasta softens a bit more and glistens. (You will probably not need the full cup.)
  9. Drizzle with more olive oil, grind the black pepper over the top, add the parsley and grated parmesan.

Dinner is served!

Add the red peppers to the hot pan along with the red pepper flakes

Softened Red Peppers

Add the pasta to the red peppers

Chopped Parsley

Pasta with red peppers, black pepper, garlic and parsley

Finish with freshly grated cheese

This recipe is similar to one of my very first posts for pasta with peas, another pantry staple this time from the freezer.

I am taking this to share with fellow bloggers at Fiesta Friday, over at Angie’s. Can you believe it is #163! Click on the link to see what everyone else is bringing to the party.

March – Lamb Tagine (Moroccan Lamb with Apricots)

March – Lamb Tagine (Moroccan Lamb with Apricots)

A tagine consists of soft chunks of meat and/or vegetables scented with spices and often sweetened with fruit. It originated in North Africa, but quickly spread to France, maybe because it is similar to a French ragout. The difference is in the seasonings used and the amount of liquid. A ragout almost always requires a significant amount of wine and sometimes broth to braise the meat, a tagine needs very little in the way of additional liquid. That due to the shape of the pot (also called a tagine) used to prepare the dish. The cooking vessel has a domed tight-fitting lid. As the food cooks, aromatic steam rises to the top of the lid and drips back over the contents of the dish. and the food steams as it cooks, rising to the top of the lid and then dropping back over the contents of the dish. The food is bathed in its own juices.

Emile Henry Tagine

Don’t worry if you don’t have a tagine. I have cooked this successfully in a covered casserole dish, first covered tightly with aluminum foil and followed by the lid, It should be tightly sealed so no steam escapes.

Lamb Tagine in Copco Casserole

The classical accompaniment to tagine is couscous, but rice or flat bread works very well. You will want something to soak up the juices.

This recipe came from the New York Times Sunday addition, The New Essentials of French Cooking.

The best lamb to use is bone-in lamb stew meat. At my local butcher I found it for $3.99/pound. That is a very good price here in Northern California, making this a very affordable dish, fancy enough for company.

Lamb Tagine with Apricots (feeds 4 – 6)

  • 3 pounds of bone-in lamb stew meat (lamb neck is delicious) cut into 1 1/2 to 2 inch pieces. If your lamb more bone than meat, you may want a little extra.
  • 2 1/2 teaspoons of kosher salt plus more as needed.
  • 1 3/4 lamb or chicken stock
  • 1 cup of dried apricots
  • 2 tablespoons of extra virgin olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon of tomato paste
  • 1/2 teaspoon fresh ginger, peeled and grated
  • 2 small cinnamon sticks
  • large pinch of saffron
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon of cinnamon
  • pinch of freshly ground nutmeg
  • 1/3 cup of packed cilantro, tightly packed, chopped and divided in half

For garnish:

  • 1 tablespoon unsalted butter
  • 1/2 cup of sliced almonds
  • 2 scallions, finely chopped
  • 2 tablespoons chopped parsley

I found it easiest to measure out the spices into a small bowl before I started cooking.

Method

  1. If you have time, one day before or at least 1 hour before, put the lamb in a large bowl and add 2 teaspoons of the kosher salt. Combine and let sit at room temperature for an hour or overnight in the fridge.
  2. When ready to start cooking, heat the stock to boiling in a small saucepan. Add the apricots and turn off the heat. Let them sit for at least 15 minutes.
  3. Preheat your oven to 325 degrees F.
  4. In a dutch oven, skillet, or bottom of your tagine, warm 2 tablespoons of olive oil over medium heat until hot. Add the lamb in batches and brown, leaving space around each piece. Try to brown all sides of the meat. This could take 10 minutes or more. Remove the lamb pieces to a plate as they are browned.
  5. Drain any excess fat in the pan and add the onions and 1/4 teaspoon of salt. Cook until they soften, another 8-10 minutes.
  6. Add the tomato paste, fresh ginger, 1 cinnamon stick, and the spices to the onions in the pan. Cook until fragrant (a couple of minutes), then add back the lamb and any juices, plus the apricots, stock, and half the cilantro.
  7. (If you have done this in a skillet, transfer everything to your casserole dish, scraping up any brown bits in the bottom of your skillet.)
  8. Bring it to a simmer and cover the pot tightly.
  9. Transfer to the oven and cook 2 1/2 to 3 hours, until the lamb is tender. The original recipe calls for turning the lamb occasionally, but I was busy and left it for the 3 hours without any ill effects.

Garnish

  1. Melt the butter in a small skillet with the cinnamon stick. Add the almonds and 1/4 teaspoon salt. Cook gently until golden brown. Discard the cinnamon stuck and remove the skillet from the heat.
  2. When serving, garnish the lamb with the almonds, remaining chopped cilantro, scallions, and parsley.

Lamb Tagine with Rice

Opening the tagine dish or casserole dish is an amazing experience. As you lift the lid, aromatic steam is released full of the scent of exotic spices. Quickly garnish the dish just before serving. This can also be made ahead and gently reheated.

This is a perfect dish to dazzle my fellow bloggers at Fiesta Frida #162. Fiesta Friday is a virtual party (unfortunately) but you may be inspired to make some of the dishes yourself this weekend. Please come join the fun, we would also love to see your own post at the party. Fiesta Friday is hosted by Angie and co-hosted this week by Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons (hey, that’s me!!).

Click on the Fiesta Friday link to read the posts.

 

February – White Fish with Magic Green Sauce

February – White Fish with Magic Green Sauce

Have you heard of basa? It is a freshwater fish, a type of catfish and its Latin name is Pangasius bocurti. It was on sale at my local fishmonger recently and although they admitted it was farmed, they said it was raised with best practices according to their supplier. The fish is native to Southeast Asia and farmed in large numbers in pens around the Mekong River system in Vietnam, as well as China and Cambodia. There is some controversy between various seafood watch organizations as to the sustainability and environmental impact of farming it. The Seafood Importers Association of Australasia is a strong advocate, the Vancouver Aquarium’s Ocean Wise Program does not recommend it, and the Monterey Bay Aquarium Seafood Watch’s montereybayaquarium.org website rates it as a “good alternative” to catfish but with some caveats.

Basa is described as having large, white fillets with no bones, and flesh that is moist with a light, firm texture and a mild fish flavor. This makes basa a versatile species that can be used in a multitude of recipes and cooking styles.

I had great aspirations and was inspired to cook it according to the recipe posted for Goan Fish Curry by Caroline’s Cooking. But then it was 6 pm and I couldn’t find the coriander seeds and didn’t have a fresh tomato (it being the dead of winter and pouring rain outside). I quickly lost my ambition. The curry will have to wait, maybe this weekend. But, plain pan fried fish sounded very boring. What to do? Searching for inspiration I stumbled upon one of my old blog posts for Magic Green Sauce, written almost a year ago. Magic Green Sauce elevates almost any “plain” food straight up to heavenly. Try it on grilled chicken breasts or tofu, you will not be disappointed.

I made a few alterations to the basic recipe, using what items were on hand. Here is the recipe so you don’t need to look it up:

Magic Green Sauce (makes about 2 cups)

  • 1 avocado
  • 1 cup packed mixed parsley and cilantro, I added a few sprigs of mint (basil or Thai basil would have been lovely but I did not have any on hand)
  • I small piece (about an inch) of lemon grass (strictly optional but found in the back of the crisper drawer and love its aroma)
  • 1 jalapeño, ribs and seeds removed
  • 2-3 cloves of garlic
  • Juice of 1-2 limes (I like 2)
  • 1/2 cup water (I used coconut water)
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup shelled cashews (original recipe uses pistachios)
  1. Pulse all the ingredients except the nuts in the bowl of your food processor until smooth and well incorporated.
  2. Add the pistachios or other nuts and blend until mostly smooth.
  3. Serve as a dip, a spread, or sauce. You may thin with additional water or oil if needed. I like mine the consistency of a thick mayonnaise.

This will keep for a week and is better if allowed to mellow for a few hours before using, if you have the time.

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

Magic Green Sauce

I prepared the fish simply, processing a couple of handfuls of cashews till the size of panko crumbs, lightly coating the fish in the nuts to have a crunchy outside. Then quickly sautéing the filets in coconut oil on medium high heat. It took only a few minutes. You could also use a coating of flour or panko break crumbs instead of the nuts. I wanted this to be gluten free.

Sauteed Basa with Magic Green Sauce

Sauteed Basa with Magic Green Sauce

The original recipe for Magic Green Sauce came from the blog A Pinch of Yum, one of my favorites.

Try this sauce with a tray of roasted vegetables as well.

Roasted cauliflower and sweet potatoes

Roasted cauliflower and sweet potatoes

Magic Green Sauce

Magic Green Sauce

I am taking this dish to Fiesta Friday #161 hosted by Angie. Her cohost this week is Laura @ Feast Wisely. Click on the link to join the fun and read the recipes brought to the virtual party by other bloggers.