stuffed peppers southwestern style

This is a yummy twist on the old standby.  I made a whole tray of these ahead of time, slid them in the fridge, until ready to bake.  The leftovers were just as tasty, too.  These were supposed to be sprinkled with chopped scallions, which would have made for a prettier presentation, but unfortunately I forgot to pick some up at the grocery.  You get the idea.

Southwestern Stuffed Peppers


1 cup cooked long-grain white rice
6 thinly sliced scallions (I forgot these)
1 small chopped onion
1/2 pound ground beef (I used turkey)
1 cup frozen corn (I used canned Mexican style)
1 4.5 ounce can chopped green chilies
1 tsp cumin
1 cup grated Monterey Jack (or cheddar)
salt and pepper to taste
4 large bell peppers, halved lengthwise, seeded
1/2 cup plain Greek yogurt or sour cream
salsa for serving

Cook the beef and onion in a large skillet, stir in the corn, chilies, cumin, rice, 1/2 cup Monterey Jack, salt and pepper to taste.  Arrange the peppers in a 9x13 baking dish, divide the mixture among the peppers, add 1/2 cup water to the dish, cover with foil, and bake 375 degrees until the peppers are soft, 20-30 minutes (tender, but not falling apart).  Uncover, sprinkle with remaining cheese, bake until browned, 5-7 minutes more.  Serve with yogurt or sour cream, salsa, and scallions.  Yummingtons.

world famous pot roast

It's still very warm here, but I am so ready for slow cooked comfort food,  I made my world famous pot roast today. I cooked it for the first time in Little Red, my red cast iron pot. It is super-tender and full of flavor.  Give it a whirl.  It will be your favorite, too. I promise. This is a re-post from 2008, back when I was known only as "Willow"...


Pot Roast

Ingredients
1 (2-pound) blade cut chuck roast
2 teaspoons kosher salt
2 teaspoons cumin
vegetable oil
1 medium onion, chopped
5 to 6 cloves garlic, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Directions
Preheat the oven to 200-225 degrees F. Place a wide, heavy skillet over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil.

Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off one corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce. (Adjust longer cook time for larger cuts of meat.)

before...

and after...oh yeah...

better than fried

The buttermilk and the light, sandy crunch of the breading are a delightful combo. If you have time, soak the skinned chicken in the buttermilk mixture overnight, for added tenderness.  It's better than fried chicken, and without all the extra fat.  You're gonna love this.  I promise.

Oven-Fried Chicken with Crunchy Broccoli Slaw

1/2 tsp paprika
1 1/4 cups buttermilk
2 3/4 pounds bone-in chicken parts, skin removed
1 cup buttery round crackers, like Ritz, crushed
1/4 cup reduced fat mayo
1 Tbsp vinegar (I used rice vinegar)
3/4 pound broccoli, chopped, about 4 cups
1 large carrot, coarsely grated
1/2 small shallot, chopped
salt and freshly ground pepper to taste

(all amounts approximate, I doubled this recipe)

Heat oven to 375F.  Set a wire rack inside a rimmed baking sheet and lightly spray with oil. In a medium bowl, combine the paprika, 1 cup of the buttermilk, and 1/2 tsp each salt and pepper.  Add chicken and turn to coat.

Place the crushed crackers (buzzed them in my mini-processor) in a shallow bowl.  Remove the chicken from the buttermilk and coat with crackers.  Place chicken on rack and bake, turning halfway through, until crispy and at least 165F internal temperature of thickest pieces, about 45 minutes.

Meanwhile, in large bowl, whisk together the mayo, vinegar and remaining 1/4 cup buttermilk, 1/2 tsp salt, 1/4 tsp pepper. Toss with veggies and serve with chicken.

a chicken and a box of pastry

Last week, I mentioned picking up a rotisserie chicken, which I like to do on occasion, for a quick and easy meal.  Another fun twist is making turnovers using frozen puff pastry. These are incredibly quick and tasty.  I followed this recipe, but endless stuffing possibilities are now rolling around in my head.  I'm sticking to minimal bread for lent, so they're on the back burner, so to speak, for now, at least.

Chicken and Gruyère Turnovers

Cut 2 sheets of thawed frozen puff pastry (one 17 ounce package) in half to form 4 rectangles.  Dividing evenly, top half of each with a mix of 1 1/2 cup shredded rotisserie chicken, 1 1/2 cups shredded Gruyère, and 1/2 cup frozen peas. Seal the pastries and brush tops with beaten egg. Bake 400 degrees until golden, about 20 minutes. Serve with Dijon mustard. Serves 4.

In Italy, there's always chickens, but no eggs. 

In Africa there's eggs, but never chickens. 

Who separated them?

Caravaggio, The English Patient

red and me

Little Red and I have been slow-cooking up a wintery storm. There's nothing as inviting on a snow-laden afternoon, as the aromatics of a pot simmering in an all-day oven. This is another rustic recipe from my I Know How to Cook, by Ginette Mathiot, and my personal favorite, so far.  The succulent wine sauce was out of this world and the chicken literally fell off the bone.  Mathiot's version required making a portion of it the day before, refrigerating overnight and finishing the next day.  Forget the "next day" business.  Here's my slightly modified version:

Coq Au Vin


3 Tbsp oil
1/2 cup butter scant
3 1/2 pound capon or chicken, cut into pieces
1/3 cup flour
1/4 cup cognac
generous 2 cups of red wine
salt and pepper
3 cloves garlic, crushed
6 1/2 oz. button mushrooms
1 large onion, chopped
3 1/2 oz. bacon, diced

Heat the oil and butter in a heavy pan (I used my trusty Hoosier cast iron skillet, a Howard County, Indiana legacy, inherited from my dear aunt). Add the chicken pieces and cook over medium high heat until browned on all sides. In a separate pan, while the chicken is browning, cook the bacon and onion. Remove chicken from pan. Sprinkle in flour and continue to cook, stirring. Remove from heat, pour in cognac and simmer to evaporate. Pour in wine, season with salt and pepper and add garlic. Place chicken pieces, bacon, onions and mushrooms in a Dutch oven. Pour pan sauce over and bake covered for two hours at 300 degrees.

little red

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

Luciano Pavarotti, My Own Story




Have I mentioned my little red pot?  It's my new favorite kitchen thing. I've had my eye on a lovely Le Creuset cast-iron Dutch oven, for the last several years, but just couldn't rationalize forking over three hundred bucks for a pot.  Just before the holidays, my local Aldi store had Dutch ovens for $39. Can you believe it? My red beauty is just as nice, and I love it even more because it was such a bargain.

I promised a chicken recipe from my new I Know How to Cook by Ginette Mathiot, but I must post this recipe, from the same book, first.  Last year's film Julie and Julia sent everyone scurrying to make this dish, but I would venture to say Julia Child most likely learned to make Beef Bourguignon from Ginette Mathiot. I served this rustic delight with crusty bread for sopping and a glass of Merlot. The slow-cooked beef melts in your mouth and the scent wafts through the house all day. Heaven.

Beef Bourguignon


1 Tbsp oil
3 oz. pearl onions  (I used regular, chopped)
3 1/2 oz. small bacon cubes  (I used sliced, chopped)
1 1/2 pounds stewing beef, cut in pieces
1/4 cup flour, scant
1 1/4 cup any stock, hot  (I used beef broth)
1 1/4 cup red wine
1 bouquet garni  (these are so fun, I used fresh rosemary and sage)
salt and pepper  (I left out the salt, since the stock and bacon added enough)
4 oz. mushrooms, chopped  (I left them whole)


In a heavy pan over medium heat, heat the oil and pay fry the onions and bacon cubes until browned.  Remove, add the meat and brown on all sides.  Sprinkle with flour, stir until browned, then add the hot stock. Add the bacon cubes, onions, wine and bouquet garni and season with salt and pepper.  Simmer gently on low for 2 hours, add mushrooms and cook for 30 more minutes.

Note:  I doubled the recipe, since we love leftovers at the manor.  I baked it all afternoon at 250 degrees in my little red pot, instead of simmering on the stove top.

Italian Sausage #3

So far, this one is the favorite in the series, since we are cabbage lovers here at the manor. It's another quick and easy recipe. Start to finish in just 20 minutes. Simple, yet glorious favors and textures here.

Brown 1 pound Italian sausage, casings removed, (I used turkey sausage) in a large skillet, remove. Add olive oil, 6 cups thinly sliced cabbage, and 3 sliced shallots to skillet; cook over medium heat for 6 minutes. Add 3/4 cup chicken broth and simmer until tender, about 3 to 4 minutes. Toss with 1/2 pound cooked fettuccine, the sausage, chives, salt and fresh ground pepper. Easy peasy and dee-lish.

Note: To remove the casings from the sausage, just cut down the length of the raw links with a pairing knife, remove the meat, and discard the casings.

wilson and sausage

sausage and chard saute with polenta

As promised, this is the second in a series of recipes using Italian sausage. It's very simple and the flavors are exquisite together. This one came together in 20 minutes flat, I kid you not. I loved last weeks variation, but I liked this one even better. My Native American DNA tingled over the creamy polenta.

Cook 1 1/2 pounds Italian sausage (I used turkey sausages) in olive oil in a skillet over medium heat, 10 to 12 minutes, remove and slice. Add 4 cloves sliced garlic to the skillet, sizzle over medium heat for a few seconds, add 1 bunch Swiss chard (leaves cut into strips), salt and fresh ground pepper to taste, cook until wilted, 3 to 4 minutes. Fold in sausage. Serve over polenta. (I used the quick-cook variety). This dish is both earthy and elegant.


You know how much I love faces, especially in nature. This cute little guy, most appropriately named Wilson, said hello to me this week. (I really didn't add his smiley face.) Don't you love his dapper Scottish tam? He's here on my desk today, keeping me company.

easy early fall supper

I love a great deal. Last week, my local Aldi store had a special on Honeysuckle White sweet Italian turkey sausages. A 20 ounce package was less than three dollars. A steal. Now, my freezer is full of them. So, stay tuned in the coming weeks for new and exciting ways to serve Italian sausage. This first recipe is simple and delicious. Seriously, I threw it together in less than 30 minutes. (eat your heart out Rachel Ray) I served it with some nice crusty Italian bread and the rest of the Chardonnay used in the preparation. Yum-o-yum.

sausage with white beans and tarragon

Cook 1 1/2 pounds Italian sausage in olive oil in a large skillet over medium heat, 10 to 12 minutes. Remove. Add 2 sliced carrots and 1 chopped onion to the skillet, cook over medium heat until al dente, 8-10 minutes. Add 1 15-ounce can white beans (I used cannellini) drained and rinsed, and 3/4 cup white wine. Simmer for 5 minutes. Fold in sliced sausage and fresh tarragon. (I used 1 1/2 tsp dried) Salt and pepper to taste. (makes 3 piggy-sized portions or 4 regular)

java chops

Molasses and Coffee Pork Chops

Teri posted this fabulous recipe on her blog Working the Earth a week or two ago. The intriguing coffee- molasses combo was just begging me to give it a whirl. The dark, robust flavor is peaked with the ginger and thyme. Hurry and make this before grilling season is over and the season of woolly-socks-and-crock-pots moves in!

1 cup strong brewed coffee, cooled
6 oz. molasses (about 1/2 cup)
2 Tbsp apple cidar vinegar
1 Tbsp dijon mustard
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
1/2 tsp ground ginger
6-8 sprigs fresh thyme
4 6-8 oz. bone-in pork chops

Marinate at least 2 hours or overnight. Preheat grill to medium. Pour marinade into saucepan, boil gently until reduced to 1/2 cup, about 12-15 min. Remove thyme stems. Grill chops 4-6 minutes per side (internal temperature 145). Rest for 5 min. Serve with glaze. Heaven.

Thanks, Teri, this one is going to be a regular at the manor.

DNA tingling treat

I'm sure it's my Irish DNA speaking, but you know how I adore potatoes, cooked any way, shape or form. Since we've been celebrating all weekend, I made a sinfully delicious variation of spuds we haven't had in ages. One of our favorite local restaurants made the most wonderful Italian stuffed potato skins, back in the mid-1980s. Here is my own delectable version, with a bit of guilt-free turkey pepperoni thrown in.

Willow's Italian Stuffed Potato Skins

3 largish baking potatoes
1 green pepper diced
1 medium onion diced
2 large tomatoes diced
2 cups shredded mozzarella
3 oz. sliced pepperoni
a tsp or so of oregano

Bake the whole potatoes until done. Remove, cool enough to handle, then cut in half lengthwise and scoop out the potato, like a hallow canoe, leaving 1/2 inch around the skins. Deep fry the skins till lightly browned and crispy. (I use my deep fryer.) Drain well and place on baking sheet.

Load skins with equal amounts of veggies, sprinkle with oregano, then top with cheese, and pepperoni on top. Bake about 10 minutes in a 400 degree oven, until cheese is melted.

Serve with homemade buttermilk dressing. (I tweak bottled lite ranch by adding equal amounts of buttermilk and low-fat mayo, and loads of fresh ground pepper.) The reserve potato makes great mashed, by the way. I freeze it to use later.

a little secret

Pssst. Hey, I'll let you in on a little secret. This is the best salmon ever. It's the perfect subtle mix of flavors. I swear, it tastes like something you would eat in a fine restaurant, and it's super simple to make. Here's all you do:

Mix equal amounts of chili powder and brown sugar in a dish. Dredge raw salmon fillets in the mixture. In a bit of oil in a hot skillet on the stove top, caramelize each side about one minute. Remove to a baking sheet and pop in a 400 degree oven for about 15 minutes, or until cooked through. That's it. Easy peasy.

Many thanks to my friend Susan at 29 Black Street for this fabulous recipe. I've been making it nearly every week this summer at the manor. Everybody loves it. I promise, you will, too.

my latest food crush

This is now officially my favorite summer recipe, thanks to Suki! Everyone loved-loved-loved this deliciously cool dish. Since I have a couple of grown sons wondering randomly in and out of the manor, I made a large double batch and added some chicken, and left the bottle of hot sauce on the table. It didn't last 24 hours.

Cold Szechuan Noodles

1 pound noodles, fresh Chinese or spaghetti/linguine
4 TBS tamari soy sauce
4 TBS oriental sesame oil (I used peanut sauce)
1 TBS Chinese rice vinegar
1 TBS sugar
1/2 tsp chili oil (I used Sriracha hot chili sauce, the bottle with the rooster)
1 red bell pepper, cored and shredded (I julienned them)
3 scallions, thinly sliced (I halved them, cut diagonal 1 1/2 inch slices)
2 carrots, grated
garnish with a scallion branch

(I also added sauteed sliced shiitakis and sliced cooked chicken.)

Cook noodles al dente. Drain. Drop into a large bowl.

Mix 3 TBS soy sauce, 3 TBS sesame oil and the vinegar, sugar and chili oil in a small bowl. Pour onto noodles. Toss noodles with tongs to coat them. Marinate 2 hours or more, tossing occasionally. Cover and chill noodles, if they are prepared more than 4 hours in advance.

If noodles have been chilled, bring them to room temperature before serving. Mix remaining soy sauce and sesame oil and pour over noodles. Stir in red peppers, scallions and grated carrots and serve. Yum. A. Licious.

lasagna with asparagus, leeks and morels

Okay. I could've eaten all of this myself. This is officially my new favorite recipe. It's from the April issue of Bon Appetit, but I just now got around to making it. Succulent. That's all I have to say.


2 Tbsp butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, sliced thin
1 pound thick asparagus spears, cut on diagonal into 1 inch pieces
4 oz fresh morel mushrooms, rinsed, coarsely chopped, or 5 oz fresh shiitake mushrooms, stemmed and coarsely chopped
2 teaspoon chopped fresh thyme (use the fresh, it makes a difference)
3 1/2 cups low salt chicken broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 Tbsp flour
3/4 tsp freshly grated nutmeg (I love this part)
non stick oil spray
1 9 oz pkg no-cook lasagna noodles
1 1/4 cups (about) finely grated Parmesan cheese

Saute leeks in large, heavy skillet in 1 Tbsp butter, transfer to bowl. Add remaining 1 Tbsp butter and saute just until tender-crisp asparagus, mushrooms and thyme. Sprinkle with salt and pepper to taste. Add to the bowl with the leeks and toss. Add broth, cream and bay leaf to the same skillet and heat for about 6 minutes until slightly thickened. Sprinkle flour over and whisk to blend. Remove bay leaf. Season to taste with salt and pepper.

Preheat oven to 350. Coat four 2 cup shallow oval or round banking dishes with nonstick spray. Break corners from noodles to fit. Spoon 1/4 cup sauce into each dish, place one noodle in each, then 1/4 vegetable mix, 2 Tbsp sauce over, and rounded Tbsp cheese. Repeat two more times. Cover tightly with foil, bake 40 minutes. Remove foil and bake 10 more minutes or until thick and lightly browned. Let stand at room time 5-10 minutes before serving.

Note: Next time I make this, I will make a roux with the butter and flour in the skillet before adding the broth and cream. I think it would work well baked in one medium pan, as well.

chicken jalfrezi

One of the fun things about blogging is the great recipes. Last week Alaine posted a delicious looking chicken jalfrezi on her blog Eclectique. I just just had to give it a whirl. She was right, it was wonderful; a whole bouquet of bright flavors. It was such a big hit at the manor, it's going to be a regular dish. Thanks, Alaine!

I was unfamiliar with the term "jalfrezi", so of course I had to do a bit of poking around. Jalfrezi is a type of Indian curry in which marinated piece of meat or vegetables are fried in oil and spices to make a dry, thick sauce. It's cooked with green chilies, and can range in heat from a medium dish, to a very hot one. Typically those eating jalfrezi cool it down by combining it with cream.

From the times of the Mughals, when it was created as a way of using leftover meat, the chilies helped disguise any disagreeable taste. Okay, now that's really appetizing. The name comes indirectly from Bengali "jhal", meaning spicy food and Urdu "parhezi" meaning suitable for a diet.

6 chicken thighs marinated in:

2 inch piece ginger, peeled and finely grated - I used 2 heaped tsp minced

3-4 cloves garlic, peeled and grated - or 2 heaped tsp minced

½ tsp turmeric

1 tsp garam masala

vegetables:

2 med onions, peeled and thickly sliced or chopped

2 green peppers, de-seeded and sliced or cubed

1-2 green chillies, chopped (optional)

2 large tomatoes cut into wedges

2 tbsp oil or ghee

salt to taste

curry sauce:

2 tbsp ghee or oil

½ tsp chili powder, adjust to taste

2 tbsp tomato paste

optional: You can add a couple of tablespoons of thick, natural yogurt or heavy cream at the last. (I did.)

Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 2-3 hours.

Heat oil or ghee in a large frying pan, wok or kadhai. Add sliced onions, green chillies, green peppers and salt, fry for 10 minutes. Add tomato wedges, stir fry until onions become translucent and green peppers and tomatoes are half cooked, approximately 10 minutes. Lift out with a slotted spoon and keep aside. Heat 2 tbsp oil or ghee in pan, add marinated, cut up chicken and stir-fry for 5 minutes on high. Add chilli powder and tomato puree and simmer on low heat, until chicken is cooked. Stir-fry until excess sauce is evaporated and chicken looks well fried. Add fried vegetables, prepared earlier and stir-fry for a few minutes, until heated through.

Stir in yogurt/cream here, if used. Adjust seasoning, turn heat off, sprinkle with coriander leaves.

Note: I could not find garam masala anywhere in my neck of the woods, but found a great substitute online:

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp crumbled bay leaves

1/8 tsp ground cloves

Serves: 4 regular sized portions or 3 piggy sized ones.

got chipotle?

The gas grill has been given a good spring clean and is now officially fired up and ready to go at the manor! These smoky pork burgers topped with Muenster and creamy avocado are a tasty variation from your regular old hamburg. Give 'em a whirl. They're delicious.

Chipotle Pork Cheeseburgers

1 lb freshly ground pork, not too lean

2 tsp minced chipotle in adobo plus 1 tsp adobo sauce

2 garlic cloves, forced through a press

4 slices Muenster cheese

4 hamburger buns

mayo to taste

1 large tomatillo, husked, rinsed, sliced (couldn't find any; had to use tomato)

1/2 avocado, sliced

1/2 cup cilantro sprigs

Mix pork with the garlic, chipotle, sauce, garlic and salt to taste. Form into patties and grill. Serve with the rest of the ingredients on toasted buns.

They pair perfectly with this wonderful corn and tomato scramble. Click HERE for the recipe.

leftover inspiration

The lovable Kary, over at My Farmhouse Kitchen, has been talking about her never ending Easter ham and the creative ways she's been using the leftovers. We had leg of lamb for Easter, but I picked up a ham last weekend, marked down in the post Easter clearance. After a few meals, I was ready for something different, so I made a variation of Kary's pasta. I'm not sure how she does it, but she always pictures her pasta dishes with the pasta curled up in a beautiful twist. My lame attempt is pictured above. Anyway, this was absolutely delicious and really simple to make. The browning of the ham with the mushrooms and onions gives the sauce a wonderful earthy, smoky flavor. Thanks, Kary, for the inspiration. Here's my take on her ham pasta theme:

1 pound pasta
1 bunch asparagus, cut in 2 inch pieces
1 pound fresh mushrooms, sliced
1/2 large onion, chopped
1 1/2 cup sliced ham, cut in strips
3/4 cup cream (I used Land O Lakes fat free)
1/2 cup Parmesan cheese
4 Tbsp butter
freshly ground pepper to taste

While pasta is cooking in salted water, cook asparagus in salted water, in separate pan until just tender-crisp. Saute mushrooms, onion and ham in butter in a large skillet, until tender and browned. Add cream to mushroom mixture and incorporate all those lovely brown crispies in the bottom of the pan into the cream. Add pepper to taste. Remember, the ham is salty, so I didn't add any extra salt. Add hot drained pasta, cheese, and if needed, a bit of the pasta water. Toss and serve. Yum-o-yum. A wonderful spring dinner.

Serves 4

earthy little spring supper

If you love eggs and mushroom, like I do, you're gonna love this earthy little spring supper. The two different preparations of the mushrooms creates two delicious flavors and textures. This recipe serves four, but can easily be cut down for a single serving. This is a wonderful vegetarian dish, and is very economical, as well. Plus, it's easy peasy to make.


poached eggs with mushrooms two ways

3 lb white mushrooms, divided
5 Tbsp olive oil, divided
3 lb white mushrooms, divided
8 large eggs
1/2 cup packed flat leaf parsley
4 garlic cloves
1 Tbsp red wine vinegar
3/4 tsp cumin seeds, toasted
flaky sea salt such as Maldon

Prepare the mushrooms:

Preheat oven to 450 with racks in the upper and lower thirds. Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 tsp salt and 1/2 tsp pepper, then spread evenly in 2 large 4 sided sheet pans. Roast, stirring occasionally, until all of liquid has evaporated and mushrooms are golden and crisp. 30 to 40 minutes. Meanwhile, cut remaining mushrooms into 1/2 inch wedges. Finely chop parsley with garlic. Heat remaining Tbsp oil in a heavy 12 inch skillet over medium high heat until it shimmers, then saute mushroom wedges with 1/4 tsp each of salt and pepper for 1 minute. Add vinegar and saute 1 minute. Stir in parsley mixture and butter, and saute until butter has melted. Remove from heat and keep warm, covered.

Poach eggs while mushrooms roast:

Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

To serve:

Stir together mushrooms and 1/4 tsp toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with slotted spoon and transfer to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin.

Serve with buttered baguette slices. Oh, yummy.


From September 2008 issue of my dearly missed Gourmet magazine.

old world meets new

I like to make this elegant, yet earthy little supper in early spring, just after the coldest of winter has passed, but before the arrival of warm breezes, and after I've tucked my Zhivago hat away for the season. It conjurs thoughts of all things romanticly Old World and Russian. Tell me if this little goody doesn't become one of your favorites, as well.

Salmon Pirog

dough:

3 cups flour

1 tsp salt

3/4 cup unsalted butter

1 Tbsp fresh lemon juice

4-6 Tbsp ice water

2 Tbsp canola oil

1/2 small head green cabbage finely shredded

2 Tbsp minced fresh flat leaf parsley, or 1 tsp dry

4 tsp minced fresh dill, or 2 tsp dry

salt and pepper to taste

3/4 lb fresh mushrooms, sliced thin

3/4 cup finely chopped onion

1 1/2 pound salmon fillet or four small, thin fillets

1 egg

1 cup cooked long grain white rice

1/2 cup sour cream

Use the top set of ingredients to make pastry dough. You know the scoop. Cut in the butter and then add the water until it forms a ball. Yada yada yada. Divide in half. Refrigerate.

Saute cabbage and 2 Tbsp water until tender. Stir in 1 Tbsp parsley with 1 tsp dill weed, and season with salt and pepper. Transfer to bowl. In same pan, saute the onion and mushrooms in canola oil until tender and liquid is evaporated. Season with salt and pepper, 1 tsp dill and 1 Tbsp parsley.

On lightly floured surface, roll out one ball of dough into a rectangle 10 x 14 inches. Cut dough lengthwise and crosswise making 4 small rectangles. Brush with egg wash (egg + 1 Tbsp water, dash salt). Spread 1/4 rice on each rectangle, leaving 1 inch border around edges of the dough. Do the same with the cabbage, over the rice, in a thin layer. Cut and arrange raw salmon over the cabbage layer. Season lightly with salt and pepper. Lastly, spread the mushroom layer over the salmon.

Roll the second ball of dough just like the first, cutting into 4 rectangles. Lay these over the fillings, lining up edges, stretching if necessary. Pinch edges to seal. Brush top with egg wash. Cut vents in top. Bake 375 on ungreased baking sheet for 20 to 25 minutes. Serve with sour cream, mixed with 2 tsp dill.

a little woolly socks supper

I'm not usually big on using cans of cream of mushroom soup in

my recipes, but this one is an exception. In these cold, winter

months, I love to throw something in the oven and let it bake all

afternoon. This recipe is delicious paired with rice or mashed

potatoes. Yup, you took the words right out of my mouth. It's a

woolly socks supper.

Willow's Saucy Mushroom Pork Chops

(4) 3/4 to 1 inch thick pork chops

1 onion, sliced

1 can cream of mushroom soup

3/4 cup apple juice or cider

1/4 cup white white (optional)

2 tsp Worcestershire sauce

2 tsp snipped fresh thyme or 1/2 tsp dried thyme

1 clove garlic, minced

2 cups fresh sliced mushrooms

In large skillet, with a bit of oil, brown chops over medium high

heat. In separate bowl, combine soup, juice, wine, Worcestershire,

thyme, garlic. Mix well. Fold in mushrooms. In oven proof pot,

place onions on bottom, then layer chops and pour soup mixture

over. Cover and bake 300 degrees for about three hours or until

sauce has cooked down, is thick and chops are tender.

Yummity-yum.

(And hey, I got a new set of white dishes for Christmas, since they
look especially nice in the bloggy food pics. Love 'em.)