Thursday, December 4, 2014
We didn't have a normal Thanksgiving this year...I lost my Dad on November 22 and most of the family had out of town guests in for the funeral. We all split up for the Holiday because of this. Normally we fry two turkeys for dinner and then three more the next day. We did fry a turkey for Marge and her guests and then one for us on Thursday.
And we did manage to fry two more turkeys yesterday to stash in the freezer and also decided to try a couple of small Cornish Game Hens. They were great! I made this risotto to serve along side.
Makes about 4 servings
4 Tbl butter divided 3/1
2 small leeks, white and pale green parts only, diced
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken broth
5 ounces chopped baby spinach
1/2 cup grated Parmesan
Salt and pepper to taste
In a medium sauce pan, melt 3 tablespoons of the butter. Add the diced leeks and sauté until softened. Add the rice and stir to coat all the grains.
Over medium heat, pour in the wine and stir until most of the liquid is absorbed into the rice. Now start adding the chicken broth, a little at a time, stirring all the while. Each time the rice absorbs the liquid, add more broth. Keep doing this until you've added all the broth. The rice should be creamy.
Stir in the last tablespoon of butter, the spinach and the cheese. Season to taste with salt and pepper.
Monday, December 1, 2014
Thursday, November 13, 2014
Sunday, November 9, 2014
It's getting colder and colder so more soups are on the menu. Here's and easy bean and bacon one...
Makes almost 4 quarts
3/4 pound dry Great Northern white beans
6 slices bacon, diced
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic
2 Tbl sweet Hungarian paprika
1/2 tsp crushed red pepper flakes
7 cups chicken broth
Salt and pepper to taste
Soak the beans overnight in water. Drain and rinse and then cover them in fresh water and simmer them until done, about 45 minutes.
Saute the diced bacon in a Dutch oven or soup pot until the fat is rendered and the bacon just starts to crisp.
Place the onion, carrot, celery and garlic in a food processor and process until everything is finely chopped.
Add the vegetable mixture along with the paprika and crushed red pepper to the pot of bacon and sauté for 5 to 10 minutes.
Add the beans and chicken broth to the pot, bring up to a boil and then simmer for about 15 minutes.
Remove about 1 to 1 1/2 cups of the beans to a shallow bowl and mash them thoroughly with a fork. Return the mixture to the pot and simmer the soup for about 10 more minutes. Taste and add salt and pepper if you like.
Thursday, November 6, 2014
My Bourbon, Orange and Ginger cocktail if a finalist in Food52's "Your Best Cocktail Contest". Please take a moment to go to the link below, sign up or log in and vote. I truly appreciate it!
Wednesday, October 29, 2014
Saturday, October 25, 2014
Not quite gumbo but a nice comforting slightly spicy Cajun stew....
1 1/2 pounds boneless, skinless chicken thighs, cut in 1 1/2 inch pieces
3 tsps of your favorite Creole/Cajun seasoning(divided)*
2 Tbl vegetable oil
4 ounces andouille sausage cut into a small dice
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves minced garlic
2 heaping tablespoons flour
2 cups chicken broth
1/2 cup thinly sliced green onion
1/2 cup chopped flat leaf parsley
2 Roma tomatoes, seeded, cored a finely diced
Cooked rice for serving
Season the chicken thigh pieces with 1 tsp of the Creole seasoning.
Heat the oil in a Dutch oven or stew pot and then brown the chicken pieces a bit.Remove the chicken from the pan and set aside.
Add the diced sausage to the pot and sauté over medium heat. Once the sausage starts rendering some of it fat, add the onion, green pepper and celery. Saute until softened. Add the garlic and sauté a minute or two more.
Now stir in two teaspoons of the creole seasoning along with the flour and sauté for just a couple of minutes.
Stir in the chicken broth and the chicken pieces and bring up to a boil and then down to a simmer. Simmer, partially covered for 15 minutes. Stir in the green onion, parsley and tomato and simmer five minutes more. Serve over cooked rice.
Go here for a homemade Creole/Cajun seasoning: