Roasted Creamy Kielbasa Stew

This recipe has been around for quite a while in one form or another, and is definitely in the "good 'n hearty" category. Louisa has made several changes to suit our tastes, but I think you will find it an excellent dish on these cold wintry nights.

INGREDIENTS:

1/2 lb Kielbasa (Polish sausage, If you can find it, Boar's Head is superb)

3 medium red potatoes

1 large shallot or small leak

1 small sweet red pepper

1 Tbsp extra virgin olive oil

1 Tbsp fresh basil or ½ Tbsp dried

¼ tsp fresh ground pepper

½ cup heavy whipping cream

½ Tbsp cornstarch

½ Tbsp water 

Parsley flakes and sprigs for garnish 

PREPARATION:

Rinse off the kielbasa and cut it into 1/4" rounds. Peel the potatoes and cut into 1" cubes. Rinse the pepper, cut it in half and then cut into 1" pieces. If using fresh, wash the basil shaking off the water and chop finely. Combine cornstarch and water. Peel the shallot or leak and slice into 1/4" disks.

Using a 3 qt. roasting pan, add the potatoes, onion peppers and kielbasa. Toss to mix being careful not to break  the shallots/leaks.

Pour the oil, over meat and vegetables followed by the basil and grind on some pepper. Toss again to mix well and cover.

Preheat the oven to 350 deg.

COOKING:

Place in the oven and bake at 350 deg for 45 minutes. Remove from the oven and gently stir.  

Add the cream; re-cover and bake for an additional 30-40 minutes. Check the potatoes for done-ness then remove.

Stir in the starch mix and place the roaster on one of the burners on the stove top. Heat to a slow boil, stirring constantly as it thickens.

Sprinkle with parsley flakes and garnish with parsley sprigs

Sautéed Red Bell Peppers with Shallots

We love sweet red peppers so we keep finding new ways to make them. The combination of the shallots and peppers brings out the flavors in both vegetables. Don't overcook them, the should be crisp tender, not soft and mushey!

INGREDIENTS:

3 large red bell peppers

3 small shallots, sliced

1 Tbsp extra virgin olive oil

1 tsp parsley

1 tsp thyme

freshly ground Pepper to taste

1 oz. Red Wine

curly parsley sprigs

PREPARATION:

Wash the peppers and "Carve" the peppers by slitting lengthwise along the rib depressions then core; removing it and the whit ribs. Cut into 1” by 1” pieces or triangles.  Peel and slice the shallots through the diameter into rings.

COOKING:

Set a skillet over medium heat. When the rim is warm to the touch, add the oil and continue heating for a couple of minutes (4-5) heat. Add the spices, sautéing for a couple of minutes, then the peppers Sauté until are slightly charred, yet still firm, about 10-15 minutes. Add the shallots, sauté just to brown them, 1 minute or so. Grind pepper to taste and mix a bit. Remove the peppers to a waiting dish, splash in some red wine and deglaze the skillet then pour the sauce over the peppers just before serving. Garnish with some curly parsley sprigs.

Roasted Turkey Breast with Herbs

You don't have to wait for a holiday to enjoy Turkey. With turkey parts readily available, this is an ideal way to prepare juicy, tender and flavorful meal. Needless to say this recipe will have lots of leftovers to snack on.

INGREDIENTS:

1/2 Turkey breast about 4 pounds bone-in, skin-on

4 Tbsp butter, softened

2 Tbsp fresh rosemary

1 Tbsp fresh thyme

1  tsp Ground black pepper

1 Tbsp extra virgin olive oil

Rosemary sprigs for garnish.

PREPARATION:

Wash the rosemary and thyme shaking off the excess water and finely chop. Add to the softened butter, stirring to make a smooth paste.

Wash the turkey breast and trim off any waste and excess fat. Pat dry with paper towels. Sprinkle underside of breasts with salt and pepper. Using your fingers, gently pull the skin apart from the breast meat to open up a cavity. Use a spoon to open up the cavity and spread the paste evenly over the meat under the skin. Replace the skin to cover the meat and rub the skin with olive oil and sprinkle liberally with pepper

Use a roasting pan fitted with a rack to allow circulation of heat. Place the breast on the rack skin side up and cover.

Move the oven rack to middle position to accommodate the roasting pan and cover then pre-heat to 450 degrees.

ROASTING:

Roast until thickest part of breast registers 165-170 degrees on instant-read thermometer, 60 to 75 minutes. Remove the cover after 30 min to brown the skin. Transfer the breast to cutting board, cover with a foil tent and let it rest 10 minutes before carving.

Go withes: Wrap a couple of sweat potatoes (yams) in aluminum foil, after washing and piercing the ends  potatoes with fork so the steam will escape. Pierce the sweet potatoes with fork so the steam will escape. Put them in the oven and bake about 35 minutes or until tender. Slit open and add a dollop of butter.

The pan drippings make excellent gravy if you are so inclined, but the turkey is tender and juicy so it really isn't necessary.
 

Note: the same recipe will work with a Chicken Brest, just use a whole breast and cook for about 30 to 40 min.

Blondie's (Blonde Brownies)

We just bought a new Calphalon non stick baking pan, so we thought what better way to christen it, than make up a batch of Blondie's. Our recipe is a little less sweet and is less strong in "molasses" due to the smaller amount of sugar and the use of Light Brown sugar than other recipes.

 

INGREDIENTS:

2+ cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
1-1/2 cups packed light brown sugar
2/3 cups butter
2 eggs
2 tsp vanilla
1 c Semi-sweet chocolate chips
1/2 cup walnuts
1/3 cup dried cranberries

PREPARATION:

Chop the nuts and soften the butter in a micro.

Stir the butter, brown sugar, eggs and vanilla together mixing well. Mix flour, baking soda, baking powder and salt in a separate bowl. Add flour mixture to sugar mixture. Blend in the cranberries, chips and 1/2 the nuts.

Lightly spray a 13 x 9 non stick pan with non-stick spray. Spread the mixture in the pan and sprinkle with the  remaining of nuts

COOKING:

Bake 340° for 20-25 min. Check with a tooth pick toothpick inserted into the center after 20 min. When it comes out almost clean, their done.  Let the Blondie's cool in the pan. Then cut in bars

Herbed Potatoes with Bacon

This is a wonderfully delicate dish where all the flavors come together with the creaminess of the red potatoes. I know, you don't want to peel, well don't blame me if the results are less then wonderful.

INGREDIENTS:

7 small red potatoes (about 1 pound)

1-½ Tbsp butter

1 Tbsp extra virgin olive oil

2 Tbsp fresh parsley

1 Tbsp fresh or dried chives

¾ tsp fresh tarragon or 1/4 tsp dry

1 large garlic cloves

1/8 tsp pepper

2 bacon strip precooked and crumbled

PREPARATION:

Wash the parsley, shaking off the water and mince. Wash and mince the chives and tarragon (if using fresh). Peel and mince the garlic.

Wash the potatoes, place in a saucepan; cover with water. Cover and bring to a boil; cook until tender, about 15 minutes. Drain well and peel the potatoes and cut into 1/4ths about 1inch cubes.

COOKING:

Set a large skillet over med-high heat; when the rim is warm to the touch, add the oil letting it heat, but not smoke, then add the butter and let it melt. Reduce the heat and add the parsley, chives, tarragon and garlic; cook stirring over low heat for 1- 2 minutes. Add the potatoes, pepper and bacon; toss to coat. Cook until heated through, about 5 minutes.

 Adapted from a recipe by   Sherry Des]ardin of  Fairbanks, Alaska

Crab Stuffed Portabella Mushrooms

Here we have a way to use up any leftover crab meat or you can substitute caned crab meat. The larger the caps the better.

INGREDIENTS:

2 large portabella mushrooms

½ - 1 cup crab meat

1 large shallot

1 Tbsp extra virgin olive oil
3 Tbsp sherry

1/3 cup fresh parsley
2 tsp (4-6 leaves) fresh basil
1 clove fresh garlic
2/3 cup soft breadcrumbs
1/4 tsp of pepper

PREPARATION:

Wash the Basil and shake off the water; Strip the leaves from the stalks, stack and chop finely. Peel and chop or squeeze the garlic. Wash the crab meat, checking for shells; then chop. Peel and finely chop the shallot. Wash the mushrooms and pat dry. Pop out the stems and chop for the filling.

Preheat the oven to 350 deg.

Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray.

COOKING:

Heat a skillet over medium heat, add 1 Tbsp. olive oil and continue heating. When the oil is hot, add the chopped mushroom stems, shallot, and garlic, sauté for 3 minutes. Stir in crab and parsley; heating through. Remove the skillet from the heat; stir in bread crumbs, sherry, basil, and pepper, incorporate by stirring and mashing. Fill each cap with the mixture. Arrange mushroom caps in prepared pan. . Cover the pan with foil

Bake at 350 degree F. for 15 minutes. Remove the foil and Bake for 12 minutes longer or until mushrooms are heated through.

Remove from the pan, arranging them on a serving dish. Garnish with fresh basil or parsley.

Stuffed Clams (Baked)

Updated 12/28/11

As I promised, we've been diligently working on stuffed clams. Two of our East Coast friends were experts at making them. Our first attempt was TOO hot so we reduced the "Heat" and also the amount of salt. This is the result and as always, some changes will be tried as time goes by. Until then they are worth a try, are easy to make.

INGREDIENTS:
  

12 hard shell clams

1 cup water
1/4 cup Chardonnay or other dry white wine

1 cup bread crumbed (fresh bread shreaded)
1/4 cup crumbled saltine crackers (No Salt)
1 large egg
2-3 Tbsp butter
1 medium shallot
2 small scallions
3 Tbsp fresh parsley
1/2+ tsp Bell's seasoning
1/2+ tsp Old Bay seasoning (Reduced Sodium)
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
Paprika (Hungarian) for dusting

Our second batch 2/21/11

PREPERATION:

Wash off the clam shells, checking for signs of life - Any that don't close when touched about the open shell are dead and should be discarded. In a 3 quart sauce pan bring the water and wine to boiling, add the clams, cover the pot. Continue heating until the water/wine returns to a boil, then reduce heat to a slow boil and cook for 3 for minutes.

Check the clams and remove all that have opened. Continue to "steam" the rest until they open, another 3 or 4 min. By then any that haven't opened should be discarded. Remove the remaining open clams to a dish to cool. After the clams have cooled enough, break off the top shell and scrape the meats from the shells. Mince the clam meat. Rinse and dry the bottom shells. Alternately, use a 6.5 oz can of Clam meat (drain and reserve).

Preheat the oven to 400°F.

Roll the saltines with a rolling pin between wax paper to make crumbs. Crack the egg a beat with a fork. Peel and mince the shallot. Clean the scallions wash and mince, including 2 inches of light green tops. Wash the parsley, shaking off the water and chop finely.

Combine the minced clams, panko, saltines, and egg in a bowl and mix well. Set a skillet over medium heat, when warn, melt the butter. Add the shallot and sauté until lightly browned. Then add the sautéed shallots to the clam mixture along with the scallions, parsley, Bell's seasoning, Old Bay seasoning, black pepper, and cayenne pepper. Mix well, adding about 1/4 cup of white wine or clam juice (all in the can).

Spoon the clam mixture into the clam shells, dividing it evenly between 12 bottom shell for h'orderves, or overstuff 6 shells for an entrée. Sprinkle a dusting of Paprika over the top, then put the stuffed clams on a baking sheet.

COOKING:

Bake for about 20 minutes, or until the tops are lightly browned. Serve hot.
A nice tossed salad and a glass of chilled white wine are fine accompaniments to the clams.


Notes: Both Bell's seasoning and Old Bay seasoning are primarily East Coast items, but can be ordered from Amazon.com along with other places..

Note 2: In fact we used "Chopper Clams" for this recipe. My recommendation is to purchase "Bar Harbor" brand or from as they are outstanding and about as close to fresh as you can get.

Buttered Parsley Potatoes

Fresh parsley adds just the right pizzazz to the hot buttered potatoes. Being able to "pre-papered" helps with timing when entertaining.

INGREDIENTS:

5-6 all purpose potatoes

2 tablespoons fresh parsley (curley)

5-6 Tbsp butter

Fresh ground black pepper

PREPARATION:

Peel the potatoes, wash and cut then into bite sized chunks 3/4 inch. (I know peel? yes the skins look terrible in this beautiful whith and green presentation). Wash the fresh parsley shaking off the water and coursley chop. Melt the butter in a micro.

COOKING:

In medium sized pan place the potato chunks, then cover with water. Bring potatoes to a soft boil over medium heat. When tender drain water and place on a serving dish. Mix the  parsley with the melted butter along with black pepper to taste and pour over the potatoes. Mix and serve.

Making "ahead": Boil as above, then drain and place in an ovenproof dish. Pour the melted butter/parsley mixture over them. A half hour befor serving, place the dish in an oven preheated to 350 deg. for 25-30 min. Remove from theoven and transfer to a serving dish add a sprig or two of fresh parsley for garnish and Voila!

Louisa's Fried Potatoes

I'm sure there are plenty of recipes out there for fried potatoes, but this is Louisa's and I just plain think it's the best one. The Mrs. Dashes add just the right flavoring as this recipe is salt free.

INGREDIENTS:

6-8 medium red or all purpose potatoes

1 large shallot

2 Tbsp extra virgin olive oil

Dusting of Mrs. Dash original blend

1/2 tsp fresh ground pepper to taste

PREPARATION:

Peel the potatoes! (Yes I know the "thing" today is leaving the peels on, but they are messy). Wash them cutting into quarters them cut into 1/4 inch thick slices. Peel and thinly slice the shallot.

COOKING:

Set a 12 inch cast iron skillet over medium heat, when the rim is warm to the touch, add the olive oil and let it continue heating for a couple of min. then add the potatoes. Turn them about every 10 min., not allowing them to burn, just brown. After about 25 min., check for doneness.

They should still be a little firm; Sprinkle on the Mrs. Dashes and pepper to taste. Mix well with a spatula.

Add the shallots and continue cooking and turning until the potatoes and shallots are done. (Soft, but still in tact and not mushy).

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.

Thanksgiving Fiasco - Jennie-O turkey

We had what I would classify as a “scam” perpetrated on us this Thanksgiving. Well we bought a Frozen 20 lb. Jennie-O turkey to prepare for the feast. Thought it would be enough – but inside the cavity was a bag “Gravy Base” that was nothing more then water, salt and some fat. And at that it weighed about 1-1/2 pounds.

Not bad enough, my wife kept saying that the turkey was small –Yup it was. The flaps at both ends had an accumulation of “Fat” much more then any time in the past.

So what do you do, it’s Thanksgiving morning, the Turkey is ready to be stuffed and cook and everything is closed. Dh - you cook it!

But low and behold the roasting pan fills with about 3 to 3-1/2 pounds of juice.

To sum it up, our 20 lb Turkey ended up at about 15 lbs. Barely enough for the day!

Next year it will be a “Norbest” Turkey for us. – Just my thoughts.