Last use for that sausage, mushroom stuffing. I promise. Made a meatloaf tonight with 1 1/2 lbs. freshly ground hamburger meat, a few tablespoons of the stuffing, 3-4 sliced small hot peppers, 1/4 cup chunky salsa, 1 scrambled egg, 2 tsps. Worcestershire sauce, 1/4 cup barbecue sauce. Mush together and place in loaf pan. Bake at 375o for an hour until browned all around.
Roasted turnip, cauliflower. Brown, sweet, good to eat by themselves or as a side with fish or meat. Cut a large turnip into 1″ chunks. Cut off florets of 1 large head of cauliflower. Place in a roasting pan so there is only one layer. Drizzle olive oil, season with cracked black pepper and garlic powder.
Roast at 375o for 45 minutes to an hour. Until they are brown and cooked through and soft to the center. Taste like candy.
Heat olive oil to coat a large fry pan on medium high heat. When hot, add 1 small red cabbage, shredded; a sweet onion or a bunch of scallions, thinly sliced . Stir fry until browned. Season with ground black pepper, garlic powder. Stir. Then, pour in 1/3 bottle Stonewall Kitchen Wasabi Ginger sauce, 1/4 cup Balsamic vinegar. Turn to simmer for 30 minutes minimum.
When ready to eat, turn back up to boil and reduce until liquid is evaporated to a sticky, rich sauce. Serve as a side dish with fish or pork.
Can add toasted sesame or poppy seeds. Use ground ginger, wasabi paste to taste with a bit of honey, if prefer not to use the bottled sauce.
Supper side. Bazmati rice with pine nuts, basil, yellow cherry tomatoes. Toast a handful of pine nuts in a fry pan until golden brown. Set aside. In a saucepan sauté 1 cup rice in olive oil over high heat. Add 8 halved yellow cherry tomatoes, a handful of chopped fresh basil, and the pine nuts. Add 2 cups chicken or vegetable broth. Cover and boil. Turn down to simmer for 20 minutes. Fluff and serve.
Cool September evening. Local chicken-coop eggs. Hatfield bacon. Fontina cheese. Fresh basil. Roasted tiny asparagus spears. We are lucky that we can take a short drive and find many of these ingredients along the roadside. Any which way, the combination of flavors serves up a savory supper.
In an oval omelette pan, saute bacon until crisp. Set aside to drain on paper towels. Meanwhile, roast asparagus tips drizzled with a little olive oil and sprinkled sea salt in a pie dish at 400 degrees for 10 minutes. Remove. Whip up 4 eggs, 3 whole, 1 white, a bit of skim milk, ground black pepper, dash of thyme. Pour into leftover bacon fat on medium heat, over asparagus, bacon. Shred in a handful of Fontina cheese, fresh basil. Cook over medium heat until bottom sets. Pop under low broiler until golden brown on top.
Serve with crusty baguette or English muffins.
Would have been 100 today. Julia’s kitchen re-created at the Smithsonian above. Smith College grad, Northampton, Massachusetts.
This is a fool-proof way to cook salmon so that it’s moist and tender every time. You can choose from a myriad of toppings. Make up your own.
Preheat the oven to 200 degrees, bake. Yes, that’s correct. 200 degrees. Drizzle olive oil over the bottom of a shallow oven dish. Place a 1 – 2 lb. salmon filet over the olive oil, skin down. I keep the skin on, it peels off easily after it’s done. But you can have the skin removed, so skin-side down. Top with more drizzled olive oil and either:
1) crumbled croutons, butter, lemon slices, capers.
2) dill weed, lemon slices, garlic powder, pepper.
3) soy sauce, sesame oil.
Cook for 45 minutes at 200. It will be moist and flakey. I usually pop it under the broiler until just brown, but you don’t have to. Always perfect.
This is a pedestrian play on the French morning bun. It’s just for you once a week, when you can’t get to the nearest bakery. Tear an English muffin and place nook-and- cranny-side up on a little pie pan. Put butter on top, then sprinkle cinnamon-sugar mix over the butter. Pop under the broiler until sugar and edges of muffins are browned. If you want to be more authentic, squeeze a little juice of an orange on top, but no need. Yum.
1 lb. of the freshest, sweetest sea scallops you can find. Clean and dry. Heavy skillet should be big enough to accommodate all scallops not touching. Heat olive oil to coat bottom of skillet on medium high heat. Brown scallops, 2 minutes each side, sprinkled with black pepper. Place them on a plate. To the pan, add 1/2 cup chicken or vegetable broth or dry white wine. Scrape, stir and deglaze on medium heat for a minute. Add 1/4 cup capers with a little juice. Stir. Add 2 pats butter. Stir. Place scallops back in pan and squeeze juice of one lemon over them. Serve over linguine, using all the juices, scraped bits, of course. Serves 2.