Pork Cutlets with Creamy Dijon Caper Sauce

My love of mustard is legendary. I don't care what kind either. Sweet, honey, hot, spicy, dijon, coarse grain, Creole, I love them all. This is one of my favorite recipes. You can serve these beautiful cutlets over rice, noodles, couscous (shown above) or just as they are. I added about a tablespoon of honey to the sauce just to sweeten it slightly. Feel free to omit or add more as your tastes varies.   

1 package pork tenderloin (approximately 2 lbs.) cut into ½” thick rounds

2 T. butter or olive oil
¼ cups sliced shallots
4 T. heavy cream
1/3 cup chicken broth
3 T. capers, drained
2 T. coarse grained Dijon mustard

Using a meat mallet, flatten pork rounds slightly to scant ½” thickness. Sprinkle with salt and pepper. Sauté in butter or olive oil until brown and cooked through about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits about 3 – 5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.

*An additional note here: Instead of pounding these cutlets out to 1/2", I bought the thin, boneless, breakfast style pork chops. Adjust cooking time accordingly if you use thicker pieces of pork. Also, just an added helpful hint here, DOUBLE the sauce. You can thank me later.

Lechon Asado (Cuban Roast Pork) & Classic Cuban Style Black Beans

Smoked some Boston Butts this weekend and decided to try a completely different dish for the leftovers. This recipe is based on this one.  http://ediblearia.com/2009/10/30/lechon-asado-cuban-roast-pork/

But here's my version:

2 T. olive oil

2 medium onions, diced

1 large green bell pepper, diced

4 cloves garlic, minced

2 cups chicken stock

Juice of three oranges

Juice of one lemon

Juice of one lime

2 T. cumin

2 T. dried oregano

3 cups shredded cooked pork

salt and pepper to taste

Heat olive oil in a small Dutch oven over medium heat. Add onions, pepper and garlic and cook 7 - 8 minutes until softened. Add stock, juices and seasonings. Cook for 10 minutes until mixture has reduced by a third and thickened slightly.

Add shredded pork and let simmer for 5 minutes or so. Add salt and pepper if needed. Serve over rice.

Added bonus!  Here's the recipe for the black beans served as the side dish.

Classic Cuban Style Black Beans

2 cups dried black beans

1 green bell pepper, seeded and quartered

2 cloves garlic, crushed

1 bay leaf

1/2 cup olive oil

1 large onion, peeled and finely chopped

1 green bell pepper, seeded and chopped

1 T. minced garlic. 

2 t. ground cumin

1 t. salt

1/2 t. ground black pepper

1/4 t. ground cinnamon

1 - 2 T. red wine vinegar

1 T. light brown sugar

Pick over beans and rinse under cool running water. Place the beans in a large non-reactive pot and enough cold water to cover them by about 2 inches. Soak the beans overnight.

After soaking, drain beans and refill with water to cover by 2 inches. Add the bell pepper, garlic and bay leaf. Bring to a boil over medium high heat.

Lower the heat and simmer, uncovered, stirring occasionally, until the beans are tender, 1 - 3 hours. If more water is needed during cooking, add hot water, as cold water tends to toughen the beans.

While the beans are cooking, make the sofrito: In a large skillet over medium heat, warm the oil. Add the onion and bell pepper and saute until the onion turns translucent, 3 - 4 minutes.  Add the garlic, cumin,salt, pepper and cinnamon and cook for 1 minute more, then remove from the heat.

Place 1 cup of the cooked beans and half of the sofrito in a blender or food processor and pulse until pureed. 

Stir the puree and the remaining sofrito into the pot of beans. Taste; add vinegar and sugar, if necessary, and, if you like a drizzle of oil to complete the seasoning. Bring the beans to a boil again, then reduce the heat to low and simmer, uncovered, stirring frequently to avoid sticking for about 10 minutes to blend flavors.

From Eating Cuban

Announcement!

I would like more participation from our group.  With that in mind, if you'd like to submit a recipe and picture for consideration to be published on Fleur de Lolly, send me an email at fleurdelolly@yahoo.com.

Add a little info about yourself and your dish, i.e., how many times you've made it, what changes you've made etc. 

I expect to see emails coming in!

Lolly 

Smothered Cabbage

This is just one of those tasty, rustic dishes that you can serve from the cooking pot on the table.  Even if you don't care for cooked cabbage, give this one a try.  If you want to up the flavor and heat, use Rotel tomatoes instead of plain diced.  You could also add some chopped bell peppers or diced jalapenos.  I love this dish. 

Cabbage (usually about 2 heads, depending on size) , cut into 8ths
1 onion, diced
Several garlic cloves, diced
2 carrots, diced
1 can petite diced tomatoes (or use Rotel)
salt and pepper, rosemary, thyme, oregano or Tony Chatcherie's

Brown the ham in a little bit of oil in a Dutch oven over medium high heat.  Let the edges get crusty brown.  Add onions until they start to caramelize just a bit, stir in garlic, carrots and undrained tomatoes and cook for 5 -10 minutes.

Add cabbage and seasonings to your taste.  Cover with a well fitting lid and reduce heat to a simmer. Stir occasionally from the bottom to mix in the ham/onion/carrot mix from the bottom of the pot and make sure nothing is sticking and burning to the bottom of the pot.  Return the lid to "smother" it.  Cook until the cabbage is tender.

Serve with cornbread.  Great for New Year's Day!

Shrimp Magazine

During our visit to New Orleans last week we enjoyed a wonderful meal with friends at Joey K's on Magazine Street. Several of the diners chose Shrimp Magazine as their meal. I thoroughly enjoyed mine and decided to attempt to recreate it at home last night. Here's my version.

8 oz. finely diced ham

1 14 oz. can artichoke hearts, quartered, drained well
1 medium bunch of green onions, washed, sliced on a thin diagonal
red pepper flakes
2 T. butter
12 oz. chicken broth or dry white wine
1 lb. large shrimp, peeled, deveined and butterflied
12 oz. angel hair pasta, cooked according to package directions

In a large skillet, add 1 T. olive oil and heat over medium heat. Add ham and cook until lightly browned, stirring occasionally. Add artichoke hearts and green onions and mix in well. I usually add about 1 t. red pepper flakes. Adjust to your taste and heat sensors. Add butter and let melt and then stir in chicken broth or wine and bring to a boil. Reduce heat and let cook until liquid is reduced by half.  Add shrimp and cook only until pink and opaque. Season with salt and pepper.

Place drained pasta in a large bowl and pour the ham/shrimp mixture over and mix well. Top with chopped parsley and parmesan cheese if desired. Divide onto individual plates.

Here's a pic of the Joey K's version. I liked mine just as well!

Shrimp Stuffed Pork Loin with Andouille Cream Gravy

Easy enough to make anytime, but elegant enough for company. You can't mess up with that combination, now can you?

1/2 lb. peeled, small raw shrimp, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 T. Cajun seasoning, divided

1 (3 1/2 lb.) boneless pork loin

1/4 cup butter, softened

Andouille Cream - recipe to follow

Preheat oven to 450 degrees. Toss together shrimp, pepper and 1 T. Cajun seasoning.  Place mixture on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until shrimp turn pink and peppers begin to caramelize. Let cool 10 minutes.

Meanwhile, trim pork loin roast. Butterfly pork loin by making a horizontal cut (about one-third down from top) into one side of pork, cutting to within 1/2 inch of other side. Do not cut all the way through meat.

Unfold top cut piece, open, and lay flat. Butterfly and repeat procedure on opposite side of remaining two third portion of pork loin, beginning at top or bottom of inside cut.

Place pork loin between two sheets of heavy duty plastic wrap, and flatten to a 1/2 inch thickness, using a rolling pin or flat side of a meat mallet. Spread 2 T. butter over pork; sprinkle with 1 T. Cajun seasoning. Spread shrimp mixture over pork, leaving a 1/2 inch border. Roll up, starting at 1 long side, and tie with kitchen string, securing at 2 inch intervals. Rub remaining 2 T. butter over roast; season with remaining 1 T. Cajun seasoning. Place roast on a lightly greased rack in a roasting pan.

Bake at 450 for 20 minutes. Reduce oven temperature to 325 and bake 1 hour or until a meat thermometer inserted into thickest portion registers 155 degrees. Cover with aluminum foil, and let rest 20 minutes. Slice pork into 1 inch pieces. Serve with andouille cream.

Andouille Cream Gravy

1/2 lb. andouille sausage, chopped

4 cups heavy cream

1 T. Creole mustard

Cook sausage in a large skillet over medium high heat, stirring often, 5 to 6 minutes until browned.

Add cream and cook over medium heat for 30 minutes stirring occasionally, or until cream is thickened and reduced by half. Stir in mustard. Remove from heat.

White Cheese Grits with Mustard Greens and Bacon

I fell in love with this side dish and I don't even LIKE mustard greens.  The goat cheese added the perfect zing to the grits.  Try this one.  You'll be glad you did.

6 thick bacon slices

5 cups packaged, fresh chopped mustard greens, sliced

salt and pepper to taste

4 cups chicken broth

2 cups uncooked quick cooking grits

4 oz. goat cheese, crumbled

2/3 cup whipping cream or half and half

2 T. butter

 1/2 t. freshly ground pepper

Cook bacon in a skillet over medium heat until crisp.  Remove bacon and drain on paper towels; reserving drippings in skillet.  Crumble bacon.

Saute mustard greens in hot drippings 6 - 8 minutes or just until tender.  Season with salt and pepper to taste.  Set aside.

Meanwhile, bring broth and 3 cups water to a boil in a large saucepan over medium heat.  Gradually whisk in grits, bring to a boil.  Reduce heat to medium-low; cover and simmer, stirring occasionally 5 - 7 minutes or until thickened.  Add cheese and next 3 ingredients; stirring until cheese and butter are melted.  Transfer grits to a serving bowl; spoon greens down center of grits and sprinkle with bacon.

From:  Southern Living Christmas 2011

Browned Butter Carrots

Candied carrots are one of Sweet Harold's favorite vegetables. These are a different variation in that they have vinegar and black pepper. This my new favorite carrot recipe.

3 lbs. carrots

1/3 cup butter

1 t. salt

1 t. freshly ground black pepper

1/3 cup firmly packed dark brown sugar

1/3 cup cider vinegar

2 t. vanilla extract

Garnish:  fresh herbs such as flat leaf parsley or thyme

Cut carrots in half lengthwise; cut into 2 inch pieces. Cut thick pieces in half lengthwise. Melt butter in an extra large skillet over medium heat; cook, stirring constantly, 3 minutes or until butter begins to turn golden brown. Add carrots, salt and pepper; cook 8 to 10 minutes stirring occasionally or until carrots are barely tender.

Add 1/2 cup water; cover and cook 10 minutes. Uncover and add brown sugar and vinegar and cook 8 to 10 minutes until carrots are glazed and most of the liquid evaporates. Remove from heat and stir in vanilla. Garnish, if desired.



Christmas Dinner - Entree' & Sides: Shrimp stuffed pork loin with andouille cream gravy, browned butter carrots, goat cheese grits topped with mustard greens and bacon

Here's a picture of the entree' and sides. I'll post the individual recipes separately.

Christmas Dinner - Soup: Creamy Pecan Soup

As soon as I saw this recipe, I was intrigued.  I am so glad I decided to try it!  Smooth, creamy and the taste of the toasted pecans was a perfect combination.

1/2 cup butter

3 celery ribs, coarsely chopped

2 sweet onions, chopped

1 large baking potato, peeled and coarsely chopped

4 cups chicken broth

3 cups heavy cream

1 t. salt

1/2 t. ground white pepper

1 lb. pecan halves, toasted

Garnishes:  creme fraiche, chopped chives, additional pecan halves

Melt butter in a Dutch oven oven medium heat; add celery and onion.  Saute' 20 minutes or until translucent.

Add potato and next 5 ingredients.  Bring to a boil; reduce heat to medium-low and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tendered.  Remove from heat; cool slightly.

Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed.  Ladle into serving bowls.  Garnish, if desired.  Serve hot.

From Southern Living Christmas 2011



Christmas Dinner - Salad: Field greens with country ham cornbread croutons & muscadine vinaigrette

I try to like muscadine wine.  I really do.  That being said, this was not my favorite homemade salad dressing.  But the croutons were great!

Country Ham Croutons

2 T. butter

1 cup chopped onion

1/2 cup finely chopped country ham

2 cups buttermilk

1 large egg, lightly beaten

1 3/4  cups plain yellow cornmeal

1 t. baking powder

1 t. baking soda

1 t. salt

Preheat oven to 450 degrees.  Melt buter in a large skillet over medium high heat.  Add onion and ham.  Saute' 6 minutes or until ham is browned and onion is tender.  Remove from heat; cool slightly.

Combine buttermilk, egg and saute'ed  ham mixture in a medium bowl.  Combine cornmeal and remaining ingredients in a separate bowl.  Gradually add buttermilk mixture to cornmeal mixture, whisking until blended.  Pour batter into a lightly greased 13 x 9 x 2 inch pan.

Bake for 15 minutes or until golden brown.  Cool in pan on a wire rack 10 minutes.  Run a knife around edges to loosen cornbread from sides of pan.  Remove cornbread from pan; cool slightly on a wire rack (about 20 minutes).  Reduce oven temperature to 400 degrees.

Cut cornbread into 1 inch cubes.  Place cornbread cubes in a single layer on a large rimmed baking sheet.  Bake at 400 degrees for 18 minutes, stirring occasionally, until toasted.  Cool completely on wire rack.  Top salad greens with croutons.

Muscadine Vinaigrette

1 1/4 cup sweet muscadine wine

1 T. country dijon mustard

1 large shallot, minced

1/2 cup olive oil

1/2 t. salt

1/2 t. freshly ground pepper

Bring wine to a boil over medium high heat in a small saucepan.  Cook 15 minutes or until wine is reduced to 1/2 cup.  Let cool completely about 20 minutes.

Combine wine reduction, mustard and shallots in a 2 cup glass measuring cup.  Gradually add oil in a slow, steady stream, whisking constantly.  Whisk in salt and pepper. 

Drizzle over salad greens.

From:  Southern Living Christmas 2011

Christmas Dinner - Appetizer: Pickled shrimp with lemons, red onions and capers

This was just delicious. I can't wait until the hot days of summer to mix up a large bowl of this goodness to enjoy on the deck while sunning!

2 lbs. unpeeled, large raw shrimp (26/30 count)

3 large garlic cloves, sliced

3 bay leaves

2 large lemons, thinly sliced

1 small red onion, thinly sliced

1/2 cup olive oil

1/4 cup white wine vinegar

2 T. Old Bay seasoning

2 T. drained capers

1 T. whole black peppercorns

1 T. Worcestershire sauce

1 T. hot sauce

2 t. kosher salt

1 t. sugar

1/2 t. dried crushed red pepper flakes

1/4 cup chopped fresh parsley

Peel shrimp and devein. Cook shrimp in boiling water to cover 3 to 5 minutes or just until shrimp turn pink. Drain. Rinse with cold water.

Combine shrimp and next 4 ingredients in a large bowl. Whisk together oil and next 9 ingredients, pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Remove and discard bay leaves. Stir in parsley just before serving. 

From Southern Living Christmas 2011

Christmas Dinner - Amuse Bouche - Pimento Cheese & Shrimp on Toasted Bread Bite

An amuse bouche is just the one little bit of goodness to begin a meal. I went with a somewhat Southern touch for this Christmas meal. Let's begin with a little dollop of pimento cheese on toasted bread rounds topped with baby shrimp.

Of course, I made just a very small amount of pimento cheese since it was just the two of us. To make enough for sandwiches or to eat with crackers start with at least 2 cups shredded sharp cheddar cheese.

I'll just list the ingredients.  Mix enough mayo to get a thick dip like consistency. 

Sharp Cheddar Cheese

Diced Pimentos

Duke's Mayonnaise

S and P

A dash of cayenne

Lightly toast bread and cut into a bite sized piece. Top with a little pimento cheese. Broil a few baby shrimp and gently place on top of pimento cheese.

Christmas Dinner for just the two of us

For the past several years I have given Sweet Harold a Christmas Dinner as part of his Christmas present.  Here are pics of the menu and our table.

A nice glass of Prosecco to begin the festivities!

Fiestaware Christmas

Yes, I love Fiestaware.  I really enjoyed having these place settings to welcome in the Holiday Season. The fresh fruit and greenery added such a special touch to the table, don't you think?

Christmas Dinner Party 2011

It's time to play catch up on the blog.  December is always rushed and hectic for everyone.  We had out of state company to visit mid-December and then a wedding and a trip to New Orleans!  Here's a few pictures of the dining room tabled all decked out for a dinner party mid month.

Green Beans with Bacon and Toasted Pecans

I made this side dish for our dinner Saturday night. We, and the guests, loved it. Something a little different, but still a classic pairing of green beans and bacon. The recipe was in the November issue of Food Network magazine. I don't adhere to the rule of never trying new recipes on guests.  If they're your friends and they're willing to give new recipes a whirl, go for it!

Instead of blanching the beans, I steamed them until tender/crisp.

2 1/2 pounds green beans, trimmed and washed

Kosher salt

1/2 pound bacon, roughly chopped

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 t. red pepper flakes

1/2 cup chopped toasted pecans

Juice of 1/2 lemon

Freshly ground black pepper

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes.  Drain the beans and shock in a large bowl of ice water to stop the cooking.  Drain the beans again and pat dry.

Cook the bacon in a large, heavy saute' pan until crisp, about 5 minutes.  Remove the bacon to a paper towel lined plate to drain.  Spoon off the excess grease, leaving 2 T in the pan.  Add the onion to the pan and saute' until soft and very tender, 4 - 5 minutes.  Sprinkle in the garlic and red pepper flakes and saute' until just fragrant, about 1 more minute. 

Add the reserved green beans and the pecans and cook until heated through, 5 - 6 minutes more.  Return the bacon to the pan, pour in the lemon juice and toss.  Season with salt and pepper.

Asian Grilled Pork Chops (or pork tenderloin)

Super fast meal for a hectic week night.  You can either use a prepackaged teriyaki noodle packet or prepared some soba noodles and drizzle with a little sesame oil and teriyaki sauce.

1/4 cup reduced sodium soy sauce

2 T. vegetable oil

2 T. brown sugar

2 garlic cloves, minced

1/4 t. ground ginger

1 t. dark sesame oil

4 (5 oz.) boneless pork chops, about 1 inch thick

In a large, resealable plastic bag, place oils, soy sauce, brown sugar, ginger and garlic.  Mix well.  Add pork chops.  Marinate in refrigerator 30 minutes - 2 hours.

Remove from marinade.  Grill in a grill pan until cooked through.  Alternatively, you can grill these over medium coals, 6 - 7 minutes per side. 

Heat remaining marinade to boiling.  Boil for at least 3 minutes.  Serve over pork chops, if desired.

Adapted from http://www.food.com/

Pumpkin Pecan Cheesecake

As soon as I saw this on the cover of November's Southern Living magazine, I knew it would be on our Thanksgiving dessert table. If you're not a fan of pumpkin, you may substitute sweet potatoes instead. Awesome!

2 cups graham cracker crumbs
1/2 cup finely chopped pecans
5 T. butter, melted
3 T. light brown sugar
4 (8 oz. pkgs. cream cheese, softened)
1 cup granuated sugar
1 t. vanilla extract
4 large eggs
1 1/2 cups canned pumpkin
1 1/2 T. lemon juice
Praline Topping

Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides up a 9 inch springform pan. Bake 8 - 10 minutes or until lightly browned.

Beat cream cheese and next two ingredients at medium speed with heavy-duty mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. Pan will be very full.

Bake at 325 degrees for 1 hour to 1 hour 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. DO NOT remove sides of pan. Cool completely on a wire rack (about 1 hour). Cover and chill 8 - 24 hours. 

Remove sides and bottom of pan and transfer to a serving plate. Prepare praline topping. Immediately pour slowly over top of cheesecake, spreading to 1/4 inch of edge.

Praline Topping:

1 cup firmly packed brown sugar

1/2 cup whipping cream

1/4 cup butter

1 cup powdered sugar, sifted

1 t. vanilla extract

Bring first three ingredients to a boil in a 1 quart saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute, remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

French Onion Soup

It always amazes me how just a few simple ingredients can be transformed into a dish that is so decadent and satisfying.  The secret to a great French Onion Soup is to let the onions slowly caramelize until they are soft, golden and sweet.  I adapted this recipe from a Williams Sonoma version and it received great reviews at last night's dinner party. 

2 1⁄2 lb. yellow onions

3 Tbs. unsalted butter

1 Tbs. canola oil

Pinch of sugar

Salt and freshly ground pepper, to taste

2 cups light red or dry white wine

6 cups beef stock

1 can beef consomme'
1 bay leaf

2 t. dried thyme

6 slices coarse country bread, each 1 1⁄2 inches thick

3 cups shredded Gruyère cheese (Please don't use Swiss!)

Using a mandoline or sharp knife, thinly slice the onions lengthwise. Set aside.

In a large, heavy pot over medium-low heat, melt the butter with the oil. Add the onions, cover and cook, stirring occasionally, adding the sugar and seasoning with salt and pepper, until the onions are meltingly soft, golden and lightly caramelized, 25 to 30 minutes.

Add the wine, increase the heat to high and cook until the liquid is reduced by about half, 8 to 10 minutes. Add the stock, consomme, bay leaf and thyme, reduce the heat to medium-low and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and the soup seems to taste too strong, add a little water, then cover the pot and continue cooking.

Just before serving, preheat an oven to 400° F. Arrange the bread slices on a baking sheet and toast, turning once, until golden on both sides, 3 to 5 minutes per side. Remove from the oven and set aside.

Remove the bay leaf from the soup and discard. Arrange 6 ovenproof soup bowls on a baking sheet and ladle the hot soup into the bowls. Place a piece of toast on top of each bowl and sprinkle evenly with the cheese. Bake until the cheese melts and the toasts are lightly browned around the edges, 10 to 15 minutes. Serve immediately.

Four Bean Chili

Our high school homecoming tailgating party is tonight. A big pot of chili was definitely in order. Here's a recipe I've been tweaking for years. Top with shredded cheese, sour cream, chopped onions, etc.

2 T. olive oil

3 small onions, chopped

2 green bell peppers, chopped

2 medium jalapenos, seeded and diced

3 garlic cloves, minced

2 1/2 pounds ground chuck

2 large cans crushed tomatoes

1 6 oz. can tomato paste

3 cans of Rotel tomatoes

1 can petite diced tomatoes

2 - 3 T. ground cumin

2 - 3 T. chili powder

2 t. smoked paprika

salt to taste

1 can chili beans (undrained)

1 can cannellini beans (rinsed and drained)

1 can dark red kidney beans (rinsed and drained)

1 can black beans (rinsed and drained)

In a large Dutch oven, heat olive oil over medium heat and add onions, peppers and jalapenos. Cook until softened, about 7 - 8 minutes. Add garlic and cook for one minute. Add ground chuck and increase heat to medium high and cook until meat is completely browned. Drain fat if necessary.

Add remaining ingredients in the order listed. Cook over low heat for several hours to allow flavors to develop. Check seasoning and adjust if desired by adding additional chili powder. 

Add toppings if you'd like and enjoy!

Pasta e Fagioli

Such a wonderful, comforting soup. This is an Italian classic brightened with fresh herbs. You can also use any small shaped pasta.

4 sprigs of fresh thyme

1 large fresh rosemary sprig

1 bay leaf

1 T. olive oil

1 T. unsalted butter

1 cup chopped onion

3 ounces pancetta or bacon, chopped

2 garlic cloves, minced

5 3/4 cups reduced sodium chicken broth

1 (14 1/2 oz.) cans red kidney beans, rinsed and drained

2/3 cup elbow macaroni

freshly ground black pepper

1/3 cup freshly grated parmesan cheese

1 T. extra virgin olive oil

Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and tie with kitchen twine. Heat the olive oil and butter in a large, heavy saucepan over a medium flame. Add the onion, pancetta and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.

In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover and boil, stirring occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.

Ladle the soup into bowls. Sprinkle with parmesan and drizzle with extra virgin olive oil.

From Giada's Family Dinners

Sizzling Garlic Shrimp

Shrimp served in this spicy, garlic-infused oil are irresistible. Use medium or small shrimp (36-40/pound). The high heat used to cook the shrimp for this recipe would burn the outside of larger shrimp before they cook through. 

1/4 cup olive oil

2 cloves garlic, finely minced

2 t. red pepper flakes

1 pound small or medium shrimp, peeled

1 t. salt

chopped fresh flat leaf parsley for garnish

Heat oil in medium skillet over high heat. Add garlic and red pepper flakes and cooking stirring for 30 seconds. Add shrimp and cook for 1 minute, stirring constantly. Season with salt. When the shrimp have turned pink and are opaque throughout, remove from heat. The shrimp should be slighty undercooked because the heat will continue to cook them. Divide into individual ramekins and top with parsley and serve sizzling.

From The Cuisines of Spain

Columbus Day

We celebrated Columbus Day by enjoying dishes from Italy in his honor and also Spain in honor of Queen Isabella for funding the trip!

Mexican Cheese Grits with Jalapeno

Y'all know how I love to cook on Saturday mornings.  Today we enjoyed sausage, fried potatoes with smoked paprika and thyme, over easy eggs, and Mexican Cheese Grits.  Grits are a blank slate that can be prepared with dozens of ingredients and always be delicious.

2 cups water
1/4 milk or heavy cream
salt to taste
1/2 cup quick cooking grits
1 cup shredded Mexican 4 cheese blend
1 jalapeno, seeded and minced
2 green onions minced, white and some dark green (save dark green to garnish)
1/4 t. granulated garlic
1/4 t. black pepper
1/4 t. smoked paprika

Bring water and milk to a boil.  Add grits and stir to distribute.  Lower heat and cover.  Stir occasionally and cook for 12 minutes.  Turn off heat and add cheese and remaining ingredients.  Stir until well blended and serve.  Garnish with the green onion and additional shredded cheese if desired.

Bavarian Apple Torte

Without a doubt, this is probably one of the best desserts I've ever baked. Rich, creamy and delicious. This may be THE perfect Fall dessert. 

3/4 cup butter, softened

1/2 cup sugar

1 1/2 cup all purpose flour

1/2 t. vanilla extract

2 8 oz. packages cream cheese, softened

1/4 cup sugar

2 eggs

3/4 t. vanilla extract

3 cups thinly sliced peeled tart apples

1/2 cup sugar

1 t. ground cinnamon

Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350 degrees for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

Thanks to Alyson Armstrong via allrecipes.com



Schweinebraten = German Style Roast Pork

This was the perfect choice for the entree of our Oktoberfest meal.  The wonderful aroma of roasting pork with the onions and carrots seasoned with caraway seeds and marjoram will have everyone at the table on time for this meal.  Take a few extra minutes and make the gravy to go along with the pork.  It will send it over the top.  You know you can trust me, right?  : )

4 -6 lbs. pork shoulder or 4 -6 lbs. pork butt

2 T. caraway seeds 

2 T. marjoram

1 tablespoon salt

2 t. ground pepper

2 T. cooking oil

3 medium onions, roughly chopped

2 carrots, peeled and chopped

1/2 cup water or 1/2 cup stock or 1/2 cup white wine or 1/2 cup beer

2-3 T. flour

2-3 T. butter

Rub the entire roast all over with the oil and sprinkle with caraway, marjoram, salt, pepper.  Let stand for one hour.

Preheat oven to 350 degrees.   Spray your roasting pan with cooking spray.  Place the vegetables into roasting pan and pour liquid of choice.

Place the roast, fat side down, in the roasting pan on top of the vegetables.

Cover tightly and roast for one hour. Remove from oven, uncover and turn roast fat side up. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165° F.

Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes. Remove and save the vegetables to serve on the side.

Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer. For additional richness, the gravy may be finished with a little butter, cream or sour cream.

Read more: http://www.food.com/recipe/schweinebraten-german-style-roast-pork-93274#ixzz1a9ZvM09a

 

Kroketten (Potato Croquettes)

I wasn't sure about this recipe when I read it, and now that I've cooked and eaten these, I'm still not sure.  In straightforward terms, think breaded and fried mashed potatoes.  They could definitely have used some "zing."  Remember that when you make them.  Adjust seasonings accordingly.

2 large potatoes

2 T. Salted Butter
1 Egg
3 T. flour
Pinch of Nutmeg
Milk, if needed
Oil for frying

For the coating:
Bread Crumbs
1 Egg

Wash and peel potatoes.  Cook them in boiling salt water until they are soft.  Remove them from the heat, drain, and allow to cool.

Mash the potatoes with a potato masher.  Add the flour, butter, egg, and nutmeg, and mix together.  Add only enough milk (if necessary) until dough holds together.  The dough should not be soggy.

On a floured work surface, roll out the dough into a log that is about the thickness of 2 fingers. Cut the log into 1 1/2 inch pieces.

On a plate, mix the egg.  On another plate, add some bread crumbs.  One-by-one, dip a krokette in the egg, coating the entire krokette.  Roll the krokette in the bread crumbs, making sure the entire krokette is coated.

Heat oil in a frying pan or deep frier.  Fry a few kroketten at a time until they are crispy and golden brown.  Allow excess fat to drip off.  Serve immediately.

www.germanfoodguide.com

Braised Red Cabbage with Apples

This was the perfect side dish for our Oktoberfest meal. Perfect use of apples three ways:  cider, cider vinegar and fuji apples.   Thanks Epicurious.com

1 garlic clove, smashed

3 T. unsalted butter

2 lb. red cabbage, cored and cut into 1 1/2-inch pieces

1 Gala or Fuji apple, cored and cut into 1/2-inch cubes

1/2 cup unfiltered apple cider

1/2 t. caraway seeds

2 whole allspice (optional), crushed

1 1/2 T. apple-cider vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Grilled Brats with Spicy Mustard

Easy nibble to put out for the hungry guests while you finish up the main event.  eat a medium skillet over medium high heat. Grill the brats until browned and slice diagonally. Serve with spicy mustard.

Oktoberfest Table Setting

Usually when I plan a meal around a holiday or an event, it comes together fairly smoothly.  This one...eh, not so much.  I thought I had in my mind what I wanted, but it just wouldn't work.  Here's the result for Oktoberfest 2011.  A mixture of place settings from Chef's catalog, a few of Sweet Harold's treasured beer steins and a little bit of Germany thrown in for good measure.