Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Thanksgiving Stuffing Mushroom Caps

Thanksgiving Stuffing Mushroom Caps

Classic mushroom caps are dressed up for Thanksgiving with a stuffing of buttery bread crumbs, fragrant sage, sweet onion and celery. They’re topped off with a tiny salad of green beans and crispy onions, making this scrumptious hors d’oeuvre the perfect mash-up of stuffing and green bean casserole. Makes 24 mushroom caps
Ingredients:
Stuffed Mushrooms
24 cremini mushrooms, about 2 inches (5 cm) in diameter
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) chopped sage
1 tsp (5 mL) poultry seasoning
1 tsp (5 mL) ground black pepper
Salt to taste
1 cup (250 mL) panko bread crumbs

Green Beans

3 oz (85 g) green beans, trimmed
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) maple syrup
Salt and freshly ground pepper to taste
1/4 cup (60 mL) store-bought crispy fried onions
Directions:
For the mushrooms, preheat oven to 350°F (177°C).

Remove mushroom stems and finely chop. Transfer mushroom caps
to a parchment-lined baking sheet.

In a large frying pan, melt butter over medium heat. Add chopped
mushroom stems, onion, celery, herbs and spices. Cook, stirring
occasionally, until vegetables are tender, 15 to 20 minutes.

Place panko in a large bowl and add mushroom mixture. Stir until
panko absorbs butter. When cool enough to handle, divide stuffing
between mushroom caps, pressing down into each one. Bake until
mushrooms are browned and crumbs are crisped, 40 to 45 minutes.

While mushrooms are baking, bring a medium-size pot of salted
water to a boil. Add green beans and cook until crisptender, 2 to 3
minutes. Remove with a slotted spoon to a bowl of ice water. Cool,
drain and dry on a paper towel. Slice beans on a bias, about 1/8 inch
(3 mm) thick.

In a small bowl, whisk mayonnaise, vinegar, mustard and maple
syrup until combined. Add green beans and season with salt and
pepper. Mix until nicely coated.

To serve, equally divide green beans on top of the mushroom caps
and sprinkle with fried onions. Serve immediately.
Makes 24 mushroom caps

Wild Rice And Mushroom Soup

 

Wild rice And Mushroom Soup

A creamy and herbaceous soup for a chilly autumn day when the rains have returned. We roasted the mushrooms separately to add some crunch and earthy meatiness.

Ingredients:    
3 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup sweet onions or shallots, diced
3 cloves garlic, minced
1 ½ cups wild rice, rinsed
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh parsley, minced
½ teaspoon crushed red pepper flakes (optional)
1 ½ quarts vegetable broth
2 cups kale, ribs removed and torn into small pieces
½ cup grated Parmesan cheese
1 cup heavy cream
Salt and pepper
2 pounds mixed mushrooms ( wild oyster, chanterelle, lobster and enoki mushrooms, use what you like.)
2 tablespoons fresh parsley
¼ cup extra virgin olive oil
Salt and pepper, to taste

Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add in the carrots, celery and onions, and sweat for 5–7 minutes, until they begin to soften. Add in the wild rice, and sauté with the vegetables for another minute. Add in the fresh herbs, red pepper flakes and vegetable broth. Bring to a boil, then reduce to low heat. Cover and simmer for about 45 minutes, until the wild rice is fully cooked. Prep your mushrooms while the rice is cooking.

Add in the torn kale, Parmesan and heavy cream, cook for an additional 2 or 3 minutes. Season with salt and pepper.

For the mushrooms: Preheat the oven to 400°F. Tear mushrooms into small pieces, and toss with the olive oil, salt and pepper, and fresh parsley. Roast for 15–20 minutes, or until the mushrooms are deeply browned and crispy. Serve on top of the soup with more fresh parsley.

Notes: This recipe uses butter, cream and Parmesan cheese for an additional layer of luxury, but you can easily substitute olive oil, coconut milk and nutritional yeast for an equally delicious, fully vegan riff. Either way, your kitchen will smell heavenly.

Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Sage

Sage

 On a visit to Sicily I found a Sage Leaf on my pillow and a card with this explanation.  Its name comes from the Latin word"salvus", meaning healthy, because of its many virtues.  Sage gives us incredibly fragrant leaves with a relaxing effect, ideal for anxiety and mental fatigue.

Ale-Braised Short Ribs

                                   

Ale-Braised Short Ribs

While picking up beers for the weekend make sure to buy a couple of flavorful, dark ales to use for the ribs. If there are any leftover ribs you can use the meat to make a delicious ragu sauce for pasta. Shred the cooked beef and add to your favorite tomato sauce with a handful of fresh basil. Serves 4
Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
Heat oven to 350°F (180°C). 

Generously season short ribs with salt and freshly ground pepper. 

In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce.

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy-to- make but impressive dinner. The tender, flavourful mushrooms are so simple yet so delicious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden under the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes 
them steam. A digital probe thermometer is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. Serves 4
Ingredients:

1 lb (500 g) pork tenderloin, trimmed
Salt and freshly ground pepper
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) butter, divided
2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard
1½ tsp (7 mL) chopped fresh sage
1 tsp (5 mL) chopped fresh thyme
3 sheets phyllo pastry
Mushrooms
2 tbsp (30 mL) butter
12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger
1 tsp (5 mL) chopped fresh sage
½ tsp (2 mL) chopped fresh thyme
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fresh parsley

Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.)

In a small bowl, combine mustard, sage and thyme.

Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight.

Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork.

Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes.

For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley.

Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside.

Butternut Squash Risotto With Leeks And Spinach ~ Vegan

Butternut Squash Risotto 

With Leeks And Spinach

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinachmade with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek)
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups butternut squash, cubed (please see notes if making on stove top!)
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
                                    ——
2–3 handfuls baby spinach or chopped kale
                                   __ __

Optional:
1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
Optional: Maple Glazed Pecans

Directions:
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).Set Instant Pot to the “Saute” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

Notes:
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

The butternut in the instant pot will break down and almost becomes the sauce here.

Stovetop instruction: (you will need 4-5 cups warm stock)
Roast Butternut, Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.

Risotto: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.

Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.

Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Garnish with the leek oil and maple glazed pecans.

Spicy Sausage, Farro & Kale Soup

Spicy Sausage, Farro, & Kale Soup

If you can, use homemade chicken stock; if not, purchase low-sodium or no-salt broth. Then you can control the salt. While Tuscan kale is available in many supermarkets, regular kale will work as well. Farro, a dried grain, will be a little harder to find but is readily available in any Italian supermarket. The Parmesan rind adds further depth of flavor (so don’t throw rinds out, simply freeze until ready to make soup)
Ingredients:
1 tbsp (15 mL) olive oil
1 onion, finely chopped
1 carrot, finely chopped

1 celery stalk, including leaves, finely chopped
2 Italian sausages, mild or spicy
3 cloves garlic, minced
8 large fresh sage leaves, finely chopped
8 cups (2 L) chicken stock
¾ cup (175 mL) farro
1 Parmesan rind (optional) 
1 small bunch black Tuscan kale
1½ cups (375 mL) ½ inch (1 cm) diced butternut squash
Salt and black pepper to taste
Garnish
Toasted Italian bread slice and/or Parmesan curls

Directions:

In a large pot, heat oil over medium heat. Add onion, carrot and celery. Remove sausages from casings and stir with vegetables in pot. Stir frequently to break up and cook sausage, about 5 minutes. Add garlic and sage, and then stir. 

Add stock to pot. Rinse farro then add to stock along with Parmesan rind, if using. Bring to a boil then cover and simmer gently, stirring once or twice, for 30 minutes. Meanwhile, remove and discard ribs and stems from kale. Stack leaves and cut crosswise into 3-inch (8-cm) pieces. You should have about 7—cups (1.75 L) lightly packed. 

After 30 minutes, add kale and squash to pot. Continue to cook covered for 10 more minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with toasted bread slice, if desired, or use only Parmesan.    Makes 10 cups

Tourtiere Turnover

Tourtiere Turnover

Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoonful of chili sauce or fruit ketchup is the ideal 
accompaniment. 

Ingredients:
12 oz (340 g) ground beef or pork (or a mixture).
⅓ cup (80 mL) finely chopped onion
½ stalk celery, finely chopped
1 large clove garlic, minced
½ tsp (2 mL) dried savoury
½ tsp (2 mL) dried sage
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground pepper
⅛ tsp (0.5 mL) dried thyme
Pinch ground allspice
½ cup (125 mL) unsalted beef stock or water
1 tbsp (15 mL) chopped fresh parsley
1 lb (455 g) frozen puff pastry, defrosted
All-purpose flour
1 egg
2 tsp (10 mL) water

Directions:

1. Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess.

2. Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling.

3. Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shallow dish and let cool. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.

4. Line 2 baking sheets with parchment paper.

5. Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1.

6. Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash.

7. Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spacing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling.

8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2.

9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.

10. Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes.

Makes 18 turnovers

TIP 1 To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into sixteen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes.

TIP 2 To bake turnovers without first freezing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Salmon Baked With Herbs and Caramelized Lemons

Salmon Baked With Herbs And Caramelized Lemons 

Ingredients:
1 5⁄8 kg or 3 lb. salmon, scaled, gutted and washed (1 whole salmon)
olive oil, and drizzling (for cooking)
sea salt
fresh ground black pepper
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
3 sprigs basil
3 sprigs sage
3 sprigs parsley
1 head garlic, halved horizontally, then broken into cloves (unpeeled)
2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife 
3 small lemons, thickly sliced 
5 -6 star anise
1 teaspoon mixed peppercorns (or black)

Directions

Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.

Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.

Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade or 375 Fahrenheit.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.

Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons. Serves 4.

Pappardelle With White Ragu

 

Pappardelle With White Ragu

You could be forgiven for thinking ragu bolognese is a tomato and meat sauce, but this version, without any tomato, is closer in spirit to the real deal served in Bologna. There, it is mostly a milk and meat sauce with only a bit of tomato added to balance the dulcet flavours of the milk. The ample wine used here lends an acidic backbone allowing the tomato to be left out entirely. I’ve borrowed some warm spice from a favourite version of a white ragu, made from wild boar, that I tried in Siena a few years ago. The resulting sauce is a favourite at my place. The chicken liver adds savoury depth, but I've made it optionalbecause it’s difficult to purchase singly.
Ingredients:
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
1 small onion, peeled and 

5 sage leaves coarsely grated
2 tsp (10 mL) finely chopped rosemary, divided
4 thin slices of prosciutto, finely chopped
8 oz (225 g) ground pork
1 chicken liver, trimmed of fat and finely chopped (optional)
1 cup (250 mL) dry white wine, preferably a dry Riesling
1½ cups (375 mL) whole milk
Pinch ground cloves
Salt and freshly ground black pepper
¼ cup (60 mL) 18% MF cream
Pinch freshly grated nutmeg
1 lb (455 g) dried pappardelle 

Parmesan cheese to garnish.

Directions:
Heat butter and oil in a large skillet with a tight-fitting lid over medium heat.  Once butter is foaming, add onion, sage and 1 tsp (5 mL) rosemary. Cook, stirring occasionally until the mixture is dry and the onion is translucent but not golden.

Add the prosciutto, stir to break apart and cook for 1 minute longer. Crumble pork over and cook until no longer pink, breaking up the meat from time to time with a fork, about 4 min Stir in the chicken liver (if using) and cook 2 minutes longer. Add wine, bring to a boil and reduce until a scant few tablespoons of liquid remain. Pour milk over, stir in clove and season with salt and pepper. Cover, reduce heat to low and simmer for 1 hour.

Remove lid (milk will have separated and appeared curdled). If most of the liquid still remains, continue cooking until reduced to about a third of the original Stir in cream, nutmeg and remaining 1 tsp (5 mL) rosemary. Check for seasoning and add more salt and pepper if necessary. Remove from heat and cover while preparing pasta.

Cook pappardelle in plenty of salted boiling water until al dente. Just before draining, return the sauce to medium heat; drain pasta and add to skillet Toss to coat several times, cooking the sauce and pasta together for about 1 minute. Divide between bowls and top each with a dusting of Parmesan.

Note: Makes 2 large dinner portions or 4 smaller portions as part of a multi-course meal.

Warmed Camembert With Warm Mushroom Fricassee

 Warmed Camembert With Warm Mushroom Fricassee

This is the original recipe which was the beginning of Dine With Donna!

Ingredients

1/2 cup English walnuts

1 8oz. wheel of Camembert

1 tablespoon walnut oil

3/4 pound fresh wild mushrooms

salt and pepper

1 shallot, minced

2 tablespoons parsley, minced

2 large sage leaves, minced

Sour dough toasts 

Warmed platter

***

Directions:

Preheat oven to 350 degrees. Toast walnuts on a baking sheet 7 minutes or until lightly browned.

Reduce oven temp to 300 degrees. Remove Camembert from the box and remove the wrapper. Put the cheese back in the bottom half of the box and set on a baking sheet or cake pan to warm. Bake about 10 minutes or until soft.

Meanwhile in a large skillet heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Uncover and cook until lightly browned, 3 minutes or longer. Add the shallots and cook about 2 minutes, until softened. Stir in the parsley and sage, season with salt and pepper.

Invert the warmed Camembert onto a platter. Stir the walnuts into the mushrooms and spoon mixture over cheese.

Serve with Sourdough toasts. 

***

My Recommendations: Since this recipe goes together very quickly with minimal effort, I would suggest mincing the parsley, sage, and shallot prior to beginning to prepare the recipe. Serve on a warmed platter (not hot). The walnut oil really enhances the flavors and I would highly recommend not substituting it with vegetable oil. Do not use dried mushrooms reconstituted as they always remain "tough". We also did not toast our baguette and found the thin slices of bread to be acceptable.

Steamed Celery Dressing ~ Lazarus Department Store

Steamed Celery Dressing

For 6 Servings                                                               

1 pound loaf bread, unsliced                                         

2 small onions, finely chopped                                      

1/3 cup celery, finely chopped                                                                                                                                                                                                                                            

3 tablespoons chicken fat                                            

1/3 teaspoon sage                                                             

1 teaspoon salt                                                               

3 cage free eggs                                                         

1/2 cup milk    

For 30 people 

8 pounds of unsliced bread 

3/4 pound onion, finely chopped

3/4 pound celery, finely diced                                                              

8 ounces chicken fat

1 1/2 teaspoon sage

1 tablespoon salt

8 extra large eggs

1 pint milk

Directions:

Grind or tear bread rather coarsely.  Place in pressure cooker,   add celery, onions, and sage, combine well.

Melt chicken fat and add to dry mixture,   Beat eggs and add milk, combine with other ingredients.

Steam in pressure cooker for 10 minutes with no peeking!  OR pile lightly in pan, cover and steam at 350 for 30 minutes.

Serve with chicken, turkey or beef gravy.

This type of dressing does not pack together so it is not suitable for stuffing.   If you wish to use it as stuffing add an extra beaten egg and poultry seasoning to taste and enough moisture, water, bouillon, or milk to hold together satisfactorily.  

You can use the 6 serving recipe to stuff a 6 to 8  pound chicken or turkey.

 

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Roasted Butternut Squash and 

Mushroom Pie With Cheddar Pastry

This rich vegetable-packed pie is so full of flavor, you won’t miss the meat. It’s a great pie to serve cold, too, and perfect to tote along to a late-summer picnic.
Ingredients:

Filling
8 cups (1 L) ½-inch (1-cm)
cubes of butternut squash
(about 1 medium squash)
1 large banana shallot, finely chopped
4 whole cloves garlic, unpeeled
¼ cup (60 mL) olive oil
½ tsp (2 mL) each kosher salt and freshly ground black pepper
1 pkg (14 g) dried porcini mushrooms
8 oz (250 g) sliced brown mushrooms
½ cup (125 mL) homemade or low-sodium vegetable or chicken stock
2 tbsp (30 mL) finely chopped fresh sage
⅔ cup (150 mL) crumbled soft goat cheese
Cheddar Pastry

3 cups (750 mL) all-purpose flour 
1 tsp (5 mL) paprika 
½ tsp (2 mL) table salt 
½ cup (125 mL) each cold unsalted butter and lard, cubed 
1⅓ cups (330 mL) shredded extra-old cheddar cheese 
⅓ cup (80 mL) ice water 
1 tbsp (15 mL) white vinegar or fresh lemon juice 
Egg Wash
1 egg
1 tbsp (15 mL) cold water

Directions:
For filling, preheat the oven to 400°F (200°C).

In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool.

When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly. Add garlic to squash and toss well.

Combine porcini mushrooms and 1 cup (250 mL) water in a 2-cup (500-mL) glass measure. Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife. Microwave on high (100 percent) for 30 seconds. Let stand for 5 minutes. Remove mushrooms, squeezing out and discarding soaking liquid. Rinse and drain mushrooms, then chop finely.

In a medium nonstick skillet, heat remaining oil over medium-high heat. Add brown and porcini mushrooms and remaining salt and pepper. Cook for 5 to 7 minutes, stirring often, until tender. Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil stock until it has almost completely evaporated.

Scrape mushroom mixture into a large bowl. Stir in squash mixture and sage and let cool completely. Stir in goat cheese. Season with more salt and pepper if necessary. If you’re not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.

For cheddar pastry, pulse flour, paprika and salt in a food processor until combined. Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs. Add cheese and pulse just until combined.

In a small bowl, stir together water and vinegar. With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary. Turn dough out onto a lightly floured surface and knead just until it forms a ball. Cut dough in half and pat out each piece to a disc. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out 1 piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet. Spoon butternut squash mixture onto pastry, leaving a 1½-inch (4-cm) border around edge.

In a small bowl, beat together egg and water to make egg wash. Brush edges of pastry on baking sheet with egg wash. Roll out second piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to top of pie. Seal edges well and trim them, reserving trimmings. Crimp edges decoratively. Cut 2 or 3 holes in top of pie for steam to escape. Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere. Brush top of pie with egg wash.

Bake for 30 to 35 minutes or until pastry is golden brown. Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8

Cranberry Beans In Tomato Sauce On Polenta

Cranberry Beans In Tomato Sauce

Ingredients:

1/4 cup olive oil
1 large or 2 small red onions, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups canned chopped tomatoes, with their juices
1 tablespoon red wine vinegar
2 tablespoons tomato paste
1 cup chicken or vegetable broth
10 fresh basil leaves, finely chopped
4 fresh sage leaves, finely chopped
4 to 5 cups cooked, drained Rancho Gordo Cranberry or borlotti beans
Salt and freshly ground pepper
2 cups yellow polenta
6 ounces pancetta, diced (optional)
Chopped fresh basil or parsley for garnish

Serves 6

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs.  Serves  6

*For information on the Cranberry Beans, go to Rancho Gordo Beans.com

Braised Pork Shoulder With Buttered Spaetzel

 

Braised Pork Shoulder

                          Buttered Spaetzel

This is a perfect Sunday afternoon lunch. Serve it with a big green salad to keep things light, and, of course, some chilled cider!

Ingredients:

2 tbsp (30 mL) vegetable oil
4 lbs (2 kg) pork shoulder, bone-in (preferably blade roast, but picnic cut will also work)
Salt and freshly ground pepper
2 tsp (10 mL) Hungarian paprika (not the hot variety)
1 tsp (5 mL) fennel seeds
1 cup (250 mL) celery, coarsely chopped
2 cups (500 mL) onions, coarsely chopped
1 cup (250 mL) carrots, unpeeled and coarsely chopped
2 cloves garlic, coarsely chopped
2 tbsp (30 mL) fresh sage, leaves left whole
2 cups (500 mL) hard cider (apple juice or regular cider can also be used)
1 cup (250 mL) water
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) water

Directions:

In a large Dutch oven, heat oil over medium, season pork generously with salt and pepper, brown on all sides, about 2 minutes per side. Remove pork to a plate.

Stir in paprika and fennel for about 30 seconds. Add celery, onions, carrots, garlic and sage and cook for 5 minutes over medium.

Return pork to pot along with cider and 1 cup (250 mL) water; bring to a boil. Cover and reduce heat to simmer. Simmer for 3 hours, flipping once per hour until meat is very tender.

Carefully remove pork and keep covered with foil. Strain the cooking liquid and return it to pot. Stir cornstarch together with ¼ cup (60 mL) cold water until dissolved. Stir this mixture into cooking liquid. Bring to a boil while stirring, reduce heat to medium, and continue cooking until liquid has reached a sauce consistency. If it has thickened too much, “loosen” it with some water. Re-season sauce if necessary.

Slice pork into large pieces and serve with sauce and spätzle (recipe follows).

Serves 6

BUTTERED SPÄTZLE
These are easy to make once you get the hang of “dropping” the dumplings into the water. Get someone to help if it’s the first time! You can use a spätzle press or push the batter through a colander with large holes. Have the pork ready to serve before starting the spätzle and have all components ready before starting.
Ingredients:
4 eggs
½ tsp (2 mL) salt
2 cups (500 mL) all-purpose flour
¼ tsp (1 mL) grated nutmeg
2 tbsp (30 mL) fresh parsley, very finely chopped
⅔ cup (150 mL) milk
¼ cup (60 mL) melted butter
Freshly ground black pepper to taste

Directions:

In a medium bowl, lightly beat the eggs and salt together using a fork or hand blender. Gently stir in the flour, nutmeg and parsley.

Begin to beat in the milk until well-combined. At this point the batter can be covered; rest until needed.

Bring a large pot of salted water to the boil, lower heat slightly to a gentle boil. Begin to“drop” the spätzle into gently boiling water by “pushing” batter through the holes of the colander with a rubber spatula. As the bits of batter fall from the bottom of the colander they will land in the water and cook into small pieces. Work in batches if needed. Cook spätzle for about 3 minutes, they will rise to the top and can be scooped out with a slotted spoon.

Toss in a bowl with the melted butter and season generously with freshly ground black pepper. Serve with pork and cider sauce.

Serves 6