December – Hot and Sweet Mustard

December – Hot and Sweet Mustard

Are you looking for an easy homemade gift idea for someone who likes spicy and hot foods? Look no further. This recipe originally came from my mother and was labeled fondue mustard. Do you remember those days in the 60’s and 70’s when beef fondue was all the rage. Yep, that was the source. But, I find this mustard is wonderful at any time. It’s great as a horseradish replacement with roast beef, fantastic with pot roast or beef brisket or beef stew. Sometimes you just need a little bit of a flavor boost. And believe me, you will want to use this in judiciously.

I like to give these in pretty jars as gifts, the jars themselves are part of it. I happened across these lovely handmade jars by a friend of a friend, Patricia Lorenz. Each one is a work of art, never the same.

In themselves they make a unique gift.

Ingredients:

  • 4 oz container of Colemans mustard powder
  • 1 cup of wine vinegar (I used my own home brewed but commercial red or white is fine)
  • 1 cup of brown sugar
  • 3 eggs well beaten

Method:

  1. Combine the mustard powder and vinegar in a large jar, mix well. Let stand overnight.
  2. The next day combine the brown sugar, eggs and mustard mixture in a double boiler.
  3. Cook over simmering water until the mixture thickens.

 

  1. Thickened Hot and Sweet Mustard

The mustard will keep several months in the fridge.

Hot and Sweet Mustard – this one is for me

Patricia also made larger jars, I just need to figure out what to put in them to give as gifts.

Any suggestions?

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout

Doesn’t that look delicious? Dried porcini mushrooms (or any other variety you have in your pantry), fresh mushrooms, roma-type tomatoes (canned are fine), with fresh herbs. Serve this as a main course for a vegan or vegetarian meal with crusty bread, sweet butter, and a chunk of flavorful cheese. Toma is my personal favorite right now. Or, as the recipe suggests, on top of cheesy polenta. Or as a low carb/low calorie side dish to some thinly sliced grilled steak (steak and mushrooms are a combination made in heaven). Be sure to include a few slices of crusty rustic bread to soak up the juices. It’s the perfect antidote to all the rich foods of last week.

The recipe came from the cookbook In My Kitchen by Deborah Madison.

In My Kitchen by Deborah Madison

Deborah calls for a tablespoon of fresh herbs in addition to parsley. Use whatever you have on hand, the season my dictate it. In my case it was some fresh marjoram but adding additional fresh parsley at the end would work as well. If you have access to wild mushrooms, use them as the fresh ones. But plain old grocery store varieties work just fine. Porcini mushrooms can be pricy, but you can substitute another variety. I have seen large bags of dried shiitake mushrooms at Asian grocery stores, at good prices. Recipes are only a starting point to your imagination. Make the substitution and let me know how you like it.

I was lucky to have stumbled upon a large bag of dried porcini while in Italy this past September. It was a tiny store on a back alley. I now wish I had brought back 2 bags. But that’s a long way to go for a bag of dried porcini.

Dried Porcini Mushrooms

It’s mushroom season up here on the coast but tomato season is over. I used good quality Italian canned roma tomatoes. One 28-oz can was just the right size. If you make this in summer, use fresh tomatoes. Slip them into boiling water for 30 seconds and they are easy to peel.

 

Dried Porcini and Tomato Ragout

Ingredients:

  • 1 cup dried porcini (or other) mushrooms
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 tablespoons chopped parsley
  • 1 large clove of garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1/2 cup dry white or red wine
  • Salt and freshly ground pepper
  • 1 pound of fresh mushrooms, gills still closed if possible, cleaned and thickly sliced at odd angles
  • 8-12 peeled whole roma-type tomatoes
  • optional: 1 tablespoon of butter
  • 1 tablespoon chopped fresh herbs, any seasonal will do
  • For finishing – optional: Parmigiano-Reggisno cheese, grated and more fresh chopped herbs

Method:

  1. Cover the dried mushrooms with 1 1/2 cups of hot water and set aside while you assemble the rest of the ingredients, for at least 20 minutes. Drain, reserving the soaking liquid. If there is any soil or small grit in the water, pour it through a fine mesh strainer.
  2. Heat a wide skillet over medium heat with 1 tablespoon of the olive oil. When warm, add the onion and the drained porcini. Cook, stirring frequently, until the onion is golden (about 5 minutes). Then add half the parsley, all the other fresh herbs and the garlic. Work in the  tomato paste. Pour in the wine and cook until it is reduced to a syrupy consistency. Season with a pinch of salt and fresh pepper. Remove to a bowl.
  3. Return the skillet to the heat and add the other 2 tablespoons of olive oil, when it is hot, add the fresh mushrooms. Increase the heat to high and saute until they start to color, add a few pinches of salt and cook until they release and reabsorb their juices (about 6-8 minutes).
  4. Add the contents of the bowl to the skillet and pour in the mushroom soaking liquid. Nestle the tomatoes among the mushrooms. Reduce the heat and simmer until the mushrooms are cooked and the tomatoes are hot, at least 15 minutes.
  5. Add the remaining herbs and optional butter for more richness.
  6. Serve with a grating of Parmesan and a sprinkle of fresh herbs.

Simmering Mushrooms and TomatoesI am taking this recipe to Fiesta Friday #252 to share with Angie and the gang. This weeks co-hosts are Alex @ Turks Who Eat and Zeba @ Food For The Soul

Be sure to click on the link to read all the interesting posts for holiday food, gifts and crafts. And, add your own link to the party. If you want to be considered for “post of the week” be sure to credit Fiesta Friday, Alex, Zeba and Angie in your post.

I hope you all had a fabulous Thanksgiving.

 

 

 

November/December – Turkey 3 Ways

November/December – Turkey 3 Ways

My contribution for Thanksgiving and/or Christmas dinner is usually the turkey. Last year I cooked the turkey sous vide, this year I am trying a recipe using the slow cooker. I am not usually a big fan of the slow cooker, but it fits into the day’s schedule and the recipe sounds promising. There won’t be that many turkey eaters at the gathering, a half turkey breast will be enough. This one is stuffed under the skin with a flavorful garlic herb butter and my garden will provide all the herbs needed. The original recipe for Garlic Herb Slow Cooker Turkey Breast can be found on the blog RecipeTinEats, written by a blogger out of Australia. I will post the results and pictures in time for you to consider it for Christmas dinner, sorry about Thanksgiving.IMG_8468

Our local market doesn’t sell half bone-in turkey breasts (unlike in Australia where I understand they are common), so I purchased a whole turkey and had the butcher cut it in half. I split up the rest myself. I separated the legs and thighs from the breast, they will be cooked sous vide for turkey confit,. You can find the recipe for crisply turkey legs confit from the food lab here. They turn out tender, juicy and flavorful, I’ve made the recipe before but don’t have any pictures. I will remedy that when I fish them out of the freezer and prepare them. The remaining half breast I boned and froze for future dinners. I have cooked it still frozen, by sous vide. You can see my post here, based on the recipe from the food lab. Cook it still frozen?! Yes it works. Just add an additional half of the time to the total cooking time. For example, if the recipe calls for 4 hours, cook it sous vide for 6 at the same temperature.

The butcher was kind enough to cut the turkey in half, the rest I did myself. I divided one 18 pound turkey into:

  • 1 half-breast with wing (tip cut off) on the bone to cook for Thanksgiving in the slow cooker. It was just over 6 pounds.
  • 1 half-breast, boned and put into a vacuum sealed with some lemon confit slices, sage, rosemary and thyme. Popped in the freezer to sous vide at some future time.
  • 2 legs (leg and thigh) which I browned first in olive oil and vacuum sealed with lemon confit slices, sage, thyme, and rosemary. One leg per bag. I will cook them sous vide slowly over 24 hours in the manner of duck confit. I put those in the freezer as well.
  • bones from the boned out breast, neck, and giblets frozen for stock.

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    Turkey Stock Simmering

Boned Turkey Breast, Vacuum Sealed

Turkey Breast – Cooked Frozen and Sous Vide

 

Vacuum Packed Turkey Legs with Confit Lemons and Fresh Herbs

I carefully labeled everything with the contents and the date. From experience we have had many meals of ‘mystery’ meat or soup. At the original time I put the package in the freezer I was sure I would remember what was in it; if it was vegetarian or regular chili. But frequently the answer was no.

And how did the thighs turn out, cooked 24 hours sous vide at 149 degrees F?

IMG_8568

Is was juicy and tender, the juices were amazing. I used the meat in tacos and they were delicious, rivaling carnitas and much lower fat. I removed the skin but it could have been given a second crisping if you wanted.

That gave me at least 4 meals, probably more. The slow cooker breast will serve 6 people with leftovers. It weighed about 6 pounds with the bone.

The slow cooker turkey breast turned out tender but I thought it a little dry. It was easy and required little hands on time.

IMG_8469

Would I do this recipe again? I am not sure. I liked the texture of the sous vide turkey better and it was moister than the slow cooker recipe. But, the slow cooker recipe may just need some tweaking. Cooking it a little less than the suggested 6 hours might make the difference. If you try it, check the internal temperature after 5 hours. Unfortunately I was busy with other things at the 5 hour mark. Slow cookers vary in their cooking temperature so your own could take more or less time. Also, next time I think I would stuff the butter and seasonings under the skin (per the recipe) and let it rest in the fridge for a day or so.

The important part is that it was received well by the carnivores at the gathering, the gravy made up for any dryness. That was delicious.

After the holidays, turkeys frequently go on sale. It’s worth picking one up for the future. Ask your butcher to split it down the middle. Depending on your store and the kindness of your butcher, perhaps he or she would even cut off the legs for you. Or, with a sharp knife, you can do it yourself. I found poultry shears the best way to cut through the joint at the thigh. A whole turkey can be overwhelming, and you are not as likely to get tired of the leftovers if they are in smaller portions.

I hope you all had a wonderful Thanksgiving. The holidays are upon us!

 

November – Veggie Sausage Dressing with Raisins

November – Veggie Sausage Dressing with Raisins

This will be the first Thanksgiving that I am only making a vegetarian version of my regular dressing or stuffing recipe. You can see last year’s meat lovers sausage and raisin version here, definitely not vegetarian. In past years I have made two dressings, one with and one without the sausage. But this year the vegetarians at dinner will well outnumber the carnivores. It’s also the year I discovered LIghtlife Gimme Lean veggie sausage. It’s a good substitute for pork or turkey sausage, not perfect but acceptable. It’s lean and not as flavorful as regular bulk sausage. To counter that I’ll add extra seasonings and butter (this is not vegan) to make up the difference.

I am amazed at how far vegetarian food has come.

And how was it?

Veggie Sausage

Well, it was delicious! No one could tell the difference. This recipe is well worth the trouble of including in your vegetarian feast as a side. You could even stuff and bake a few halves of acorn squash as the Thanksgiving main course. Or, what about large portobello mushrooms? I think they would be good as well.

If you are making stuffing (inside your bird), stick with the regular meat version. Although as a thought, if you avoid pork and can’t find turkey sausage, this will work equally well as a stuffing.

This recipe is not vegan. I used parmesan broth (definitely not vegan) as a substitute for turkey or chicken stock. Parmesan broth is a very tasty broth made from the leftover rinds of parmesan cheese. Don’t throw them away! Store them in the freezer until you have enough to make this wonderful broth from them. A parmesan rind is a flavorful addition to a pot of minestrone soup, and then there is this wonderful vegetarian broth which tastes amazingly like chicken. One of our local delis even sells a package of them, left over from their own gratings. Check with your own gourmet deli and they may even give them away to you at no charge.

Some other options homemade vegetarian stock are instant vegetarian stock or magic mineral broth. If you use the instant vegetarian stock make sure you taste for salt before adding additional, it is quite salty.

Parmesan Rinds

If you don’t have any rinds or homemade vegetarian stock on hand, use a good quality commercial stock. Try to find one without an overwhelming carrot or celery flavor. Commercial vegetarian stocks vary greatly in quality. Some of them are awful. I found this Organic Imagine Vegetarian No Chicken Broth to be more than acceptable:

Vegetarian Stock

Raisin Cornbread Veggie Sausage Dressing:

  • 10 tablespoons of butter, divided plus more as needed
  • 1 pound of bulk vegetarian sausage
  • 1 large yellow onion, chopped
  • 4 large stalks of celery, chopped
  • 1 tablespoon Herbs de Provence
  • 2 teaspoons poultry seasoning. See note 1.
  • Pinch or red pepper flakes
  • 4 fresh brioche rolls, hamburger or other soft bread (preferably a little stale), torn into large (3/4 inch) pieces. See note 2.
  • 8 oz. of cornbread, crumbled into large pieces, about 3/4 inch (you will want chunks rather than crumbs for texture and flavor)
  • 2 generous handfuls of golden or regular raisins
  • Salt and freshly ground pepper as needed
  • 1 cup or more of vegetarian stock, I used parmesan broth

Method:

  1. Melt the 5 tablespoons of butter in a large skillet.
  2. Add the onion and celery and sauté until beginning to soften, about 10 minutes.
  3. Add the sausage, crumbling it into small pieces as it browns.
  4. Add the Herbs de Provence, poultry seasoning and red pepper flakes to the pan.
  5. Add the second 5 tablespoons of butter and remove from the heat, allowing it to melt.
  6. Meanwhile tear the cornbread and brioche bread into 3/4 inch pieces in a large bowl, you don’t want them too small.
  7. Add the raisins and mix.
  8. While still warm, add the contents of the skillet to the large bowl and mix well. Taste for salt, you want it well seasoned.
  9. 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.
  10. If baking immediately, pre-heat your oven to 350 degrees F.
  11. Spread the dressing in a casserole. Add the stock, you want the bread to be moist but not swimming. Cover with foil and bake for 35 minutes, then uncover and increase the heat to 400 degrees F. Bake for an additional 20 minutes to brown the top and crisp the edges (those charred bits are my favorite). Watch carefully so it doesn’t burn.
  12. If making ahead, 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.
  13. When ready to bake, pre-heat your oven to 350 degrees F. Spread the dressing into a shallow casserole dish and add the stock. Cover with aluminum foil and bake until hot, about 45-50 minutes. Uncover, increase the heat to 400 degrees F and bake for another 20 minutes to crisp the top. Watch it carefully so it doesn’t burn although those charred crispy bits are my favorite.

Note 1: Check that any commercial poultry seasoning in the your pantry is fresh. Ground spices lose their potency quickly. My own was old and the grocery store was out of that particular mix. You can make your own poultry seasoning, here is the recipe:

  • 2 teaspoons ground sage
  • 1-1/2 teaspoons ground thyme
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon dried rosemary
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon finely ground black pepper

Note 2: Don’t use all cornbread. You need the regular bread to absorb the liquid. The cornbread should not be predominant.

Finished baked Dressing

I have not received any remuneration from the commercial products mentioned in this post. The recommendations come only from my own experience.