Lemon Chicken with Roasted Onions and Tarragon

It's lemon time again here in the desert south west so what better way to put them to use then roasting a whole chicken and adding onions as a side dish.

INGREDIENTS:

1 whole chicken (3 1/2 to 5 pounds)

3 lemons

4 small yellow onions

2 tsp dry tarragon (divided)

4 Tbsp unsalted butter, softened

2 Tbsp Dijon Mustard

2 Tbsp balsamic vinegar

1/2 cup low-sodium chicken stock

 freshly ground black pepper

Curly Parsley for garnish

PREPARATION:

Process the dry tarrigon with a spice mill. Peel and halve the onions horizontally.

Rinse the chicken, trimmed of excess fat, and patted dry. Sprinkle the cavity with t tsp of dry tarrigon. Cut one of the lemons in half and stuff one half into the cavity. Tie the legs together with butcher's string.

Squeeze the remaining lemons until you have ¼ cup of juice.

Melt the butter in a small pan and then add the lemon juice, stirring as it is added. Add 1 tsp of tarrigon and the mustard then mix well; set aside.

Brush some of the butter mixture over the surface of the chicken. Place the prepared chicken  breast side down on a rack in a shallow roasting pan. Arrange the onion halves around the chicken and also brush them with the butter mix.

Preheat oven to 375 deg. F

COOKING:

Place the roaster into the preheated oven and roast for 30 min. Pour the stock into the bottom of the roaster and spoon the vinegar over the onions. Then baste with the pan juices. Roast for another 30 min. Remove from the oven and turn the chicken breast side up. Baste with all the remaining butter mix and grind on some fresh pepper. Return the chicken and roast for an additional ½ hour or longer depending on the size of the chicken, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, about 1-1/2 hours total.

Remove pan from oven, and let chicken stand 10 minutes.. Arrange chicken and roasted onions on a platter. Garnish with the parsley. Carve chicken at the table. Serve with the pan juices along side.

Banana Nut Layer Cake

Here's a recipe that's been around for many years, but more commonly in a loaf pan then a layer cake. There's just something special about a layer cake versus a loaf cake.

INGREDIENTS:

2/3 cup shortening
1 2/3 cups sugar
3 eggs
2 1/2 cups all purpose flour
1-1/4 tsp. baking soda
1/4 tsp. salt
1-1/4 tsp. baking powder
2/3 cup buttermilk*

1 1/2 c. mashed ripe bananas (about 4)
3/4 c. chopped walnuts or pecans
1 tsp. vanilla extract

PREPARATION:

Line the bottoms of 2 9" cake pans with wax paper and cover the sides with shortening.

Preheat the oven to 350 deg.

Measure the first 8 ingredients into mixing bowl. Beat for 2 minutes on low speed. Add bananas, and vanilla continue beating for another 2 minutes. Fold in the nuts. Pour into 9 inch prepared cake pans.

BAKING:

Bake at 350 degrees for about 35 minutes. When done, place on rack to cool 5 minutes before turning out of pans.

When completely cool, ice the cake with the icing (see below). Yields one layer cake.

ICING:

1/4 lb. butter

1 8 oz. pkg. cream cheese

1 tsp. vanilla

1 lb. confectioner's sugar

PRPARATION:

Beat the butter and cream cheese until creamy. Add the vanilla and sugar, mixing well until smoothly blended.

* Add one tablespoon of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have buttermilk.

Roasted Mixed Mini Potatoes

I'm not a fan of unpeeled potatoes, especially used in mashed potatoes, or chowder. I think this laziness has gone too far! However, using mini potatoes unpeeled in this recipe is appropriate as peeling will leave almost no potato to cook. The mixed colors add an interesting look to them.

INGREDIENTS:

18 to 20 Mini red, white & Purple Potatoes

4 Tbsp extra virgin olive oil

2 Tbsp fresh parsley or 1 Tbsp dry

1 medium Shallot

¾ tsp fresh rosemary or 1/2  tsp dry

1 large garlic clove

PREPARATION:

Add the olive oil to a large resealable bag. Peel the garlic and press it into the bag.  Wash the parsley and rosemary, if using fresh, shake off the excess water, strip the leaves from the stalks and chop finely adding to the bag. (If using dry, measure and grind in a spice mill.) Peel and chop the shallot adding it to the bag. Mix well to distribute.

Wash the potatoes checking for and removing any black spots or damage Then cut them in half. Pat dry with a towel and put them in the bag again mixing to coat all the potatoes. Let them marinate for 2 hours.

Preheat your oven to 400 deg

Spread them out in a single layer in a baking dish.

COOKING:

Put the dish in the preheated oven and bake for at 400 deg they’re tender when you stick a knife in them. Roughly 20-25 minutes. Let them sit at least 5 minutes or so before you serve them. Serve them in a large bowl. If there's any spices and olive oil at the bottom of the dish, drizzle it over them. Add a couple of branches of rosemary as a garnish.

Potica (Pōteetza)

The Slovaks of the former Yugoslavia have prepared Potica for years. My wife's Croatian Grandmother passed this recipe down though her family. Now Louisa makes this lusciously rich nut roll every year as part of our Christmas celebration.

INGREDIENTS:

Walnut Filling:

2 Lbs ground walnuts

3 cup milk

1 cup granulated sugar

¼ Lb. butter

1 cup honey

4 eggs (beaten)

1 teaspoon Vanilla

PREPARATION:

The Day Before-

Grind the nuts, beat the eggs. Melt the butter in a medium sized pot. Then add the milk, sugar, honey, beaten eggs and vanilla. Continue heating over medium heat, all the while mixing until well blended. Add the ground nuts, continue mixing. Bring it to just a bubbling, reduce the heat, cover (ajar), continue cooking until the filling thickens. (About 30 min). Stir frequently to prevent sticking or scorching.  Remove the pan from the heat and let it cool. Refrigerate overnight.

Preparing the SWEET DOUGH

INGREDIENTS:

½ Cup warm water

2 package active dry yeast (NOT Rapid Rise)

1-½ cups lukewarm milk

½ granulated sugar

1 teaspoon salt

2 eggs

½ cup soft shortening (Vegetable oil or Crisco)

7 to 7½ cups all-purpose flour divided

PREPARATION:

Preheat the oven to 350 deg.

Measure the water into a large mixing bowl, add the yeast letting it dissolve. Heat the milk (lukewarm) in a medium pot, add the sugar, salt, eggs and shortening. Mixing well. (Make sure the mixture is just warm and not hot as it will kill the yeast!). Add the mixture to the bowl containing the yeast along with 3-½ cups of flour. Mix with a spoon until smooth. Add additional flour so it handles easily.

Turn out onto a floured surface (counter top or?) and knead until smooth and elastic (about 5 min.). Round it up and place in a greased bowl, grease side up. Cover with a damp cloth and let it rise in a warm place (no drafts) until it doubles in size(about 1-½ hours).

Punch it down, let it rise again until it doubles (about 45 min.).  Divide the dough in half. Roll out almost paper thin (1/16" thick) into an oblong shape about 20" by 30". Spread ½ of the previously prepared walnut filling over the dough, staying back from the edges about ½". Now, starting at the wide side, roll up the dough and filling like a "jelly roll". Turn the short edges in as you go along. Spread a thin film of water along the long edge and seal the roll by pinching the edge into the dough.

Repeat the procedure with the other half of dough and filling.

Grease a large cookie sheet and lay the two rolls about 3" apart, cover with a damp cloth and let them raise for 1 hour.

Place the cookie sheet in the oven and bake at 350 deg. for 1 to 1-¼ hours until they are nicely browned.

It freezes well so make extra!

Cod Roasted with Rosemary and Basil

Cod is a staple of the New England coast. Here is

a flavorful way to roast it with rosemary and basil along with a hint of China brought forth with the ginger and soy sauce.

 

INGREDIENTS:

2 cod fillets ½ to 3/4 lb total
4 leaves fresh basil or 1 tsp dry
1 Tbsp fresh chives or ½ Tbsp dry

2 small stalks celery

1 stem rosemary

2 tsp ginger
4 small shallots

4 cloves garlic

1½ Tbsp lemon juice

2 Tbsp soy sauce (reduced sodium)
black pepper to taste

PREPARATION:

Wash and chop the rosemary, basil, chives. Peel and mince the ginger, garlic and shallots. Finely chop the celery. Juice the lemon. Add the pepper, lemon juice, rosemary, basil, soy sauce and chives to a bowl. Wash the cod, checking for bones and cut it into serving size pieces. Add the cod to marinade  and let it marinate for about a half an hour.

COOKING:

Preheat the oven to 350ºF

Sauté the onion, leek, celery, garlic and ginger root in an oven-proof skillet with a lid, until the onion is translucent. Add the fillets to this mixture and sear all over until lightly browned.

Remove the skillet from the heat and cover. Bake for 20 to 30 minutes. Remove the cod to a waiting dish. Bring the rest of the marinade to the boil in the skillet and pour it over the cod fillets.

Postings

Sorry, but due to illness in the family, I won't be able to post here for a while.

Buffalo Brisket for St. PATRICK'S DAY

St. PATRICK'S DAY has always been an important day for me as my father was Irish through and through. Well since we stopped eating beef, that left out corned beef also. That just wasn't acceptable, so here's my solution.

INGREDIENTS:

1 Lb. Buffalo Brisket

1-3/4 cups reduced sodium chicken broth

1 shallot

1 clove of garlic

1 rib of celery

1 tsp dried basil

black pepper to taste

3/4 cup red wine

1 Tbsp extra virgin Olive oil

PREPARATION:

Wash the brisket, pat dry and set aside. Peel the garlic and shallot, leaving them whole. Wash the celery rib, trimming and cut into 3rds.

COOKING:

Set a Dutch oven over medium heat, when warm to the touch, add the olive oil. Sear the brisket on all sides; then sauté the shallot, garlic and celery. Add the red wine and chicken broth, Basil and pepper. Braise the brisket simmering for 3 hours adding more broth if necessary.

            Serve with prepared horseradish and garnish with parsley sprigs

For St. PATRICK'S DAY

Additional INGREDIENTS:

1 small head of cabbage

3 carrots

6 small potatoes

1 cup reduced sodium chicken stock

4 oz. salt pork

PREPARATION:

Peel the outer leaves, wash and cut the cabbage in 4ths. Peel and wash the potatoes and carrots. Leave the potatoes whole, but cut the carrots in thirds. Score the rind of the pork.

COOKING:

Set a pot over medium heat, add 1 cup of chicken stock, the salt pork and ½ cup of the stock from the brisket. Bring to a gentle boil and add the vegetables. Add more broth or water to cover the vegetables. Simmer covered, until the potatoes and carrots are fork tender, about 20-30 min.

Golomki (Cabbage Rolls or Golabki) AKA "Pigs in a Blanket"

A family tradition for as long as I can remember has been Golomkis. In a "word" cabbage rolls. They are a traditional Polish dish and many other countries have variations on them… for instance the Croatians make almost the identical thing, but call them Halupkies.

  The Golomki has been traditionally served as part of a holiday meal, but we often enjoy them on no special occasion at all. Some recipes call for a tomato based sauce, however my grandparents emigrated from Poland and this is how they did it.

INGREDIENTS:  

1 lb. ground pork or chicken
1 large shallot

1 cup cooked rice (Minute)
1 Tbsp chopped dry parsley

½ tsp ground savory

1 egg
Salt and pepper to taste

1 medium head cabbage
4 oz. salt pork

parsley sprigs for garnish

PREPARATION:

Cook the rice according to directions. Mix the first seven ingredients together with your hands in a bowl and set aside.

Remove the core from the cabbage. Put the cabbage in a dutch oven, cover with water and bring to a boil with the pan covered. Simmer 'till the leaves are softened and pliable;  remove the leaves one by one as they soften. When you have 4 or 5 removed, you can start filling them. You'll need 15 to 20 leaves. Leave the head in the simmering water.

Toughen the soft leaves in cold water. Carefully slice off the thickest part of the thick central vein.

Place about 4 Tbsp. of the meat mixture near the core end of a cabbage leaf. Form an oval with the filling. Tuck the sides of the leafs and roll them into tight rolls. Continue removing the leaves from the water adding the filling and rolling until the fillings' all used up.

Put the meat filled rolls in a large dutch oven, add the salt pork and cover with water*. Simmer over low heat for 2 hours.

* Alternately the water from boiling the cabbage may be used for additional flavor.

For a Complete BOILED DINNER

  1 lb. container of Sauer Kraut.

   Peel and wash 3 carrots cutting into 3 pieces each.

   Peel and wash 4 medium potatoes and cut in half.

Skip the last sentence above, instead, place the Sauer kraut undrained in the bottom of a Dutch oven. Arrange the cabbage rolls on the kraut and add the salt pork. Gently add water* to the pot until the rolls are covered; Cover the pot and bring to a gentle boil. Turn the heat down and simmer for an hour.

After the first hour, add the potatoes and carrots to the pot. Allow the water to start a gentle boil and simmer for another hour.

Scoop out the vegetables and arrange in a serving dish. Gently lift the cabbage rolls with a slotted spoon and arrange on a platter. Garnish with parsley sprigs. Using the slotted spoon, remove the Sauer Kraut to a separate serving dish and present everything to the table.

New England Fish Chowder

Having been born in Massachusetts, I enjoyed many specialty dishes of the East Coast. The way they were prepared varied from state to state, and even town to town.
Here is a recipe for fish chowder that is my favorite. It isn't overly spicy, but has a delicate balance of flavors that allow you to enjoy the "fish". I should note, we don't use any thickeners and as such it won't hold a spoon upright as some do.

INGREDIENTS:  

1 to 1 ½  lbs cod, or other firm white fish

1-½ cups heavy cream

6 oz slice salt pork

1 shallot

1-½ cup of water from fish

1 cup of potatoes

1 bay leaf

½ tsp dried thyme, or 1 tsp fresh thyme

Fresh parsley for garnish

Fresh ground white pepper

PREPARATION:

Peel and chop the shallot. Peel and wash the potatoes and dice into ½" cubes. Wash the thyme shaking off the water, strip the leaves and chop. Wash the parsley shaking off the excess water, cut off the leafy tips and chop finely. Rinse the salt pork and cut into ¼ " slices.

Wash the fish fillets, remove any pin bones, cut into 2 or 3 large pieces.

COOKING:

Set a medium size heavy sauce pan over medium heat, add 1-½ cups of water followed by the fish. Bring to a slow boil and cover. Simmer for 15 to 20 min. or until the fish flakes easily. Transfer to a plate. Strain the water and use for further cooking.

Again, Set a medium size heavy sauce pan over medium heat let it warm a bit then lightly brown the salt pork. Add the shallots and cook until they are soft. Add the water, potatoes, bay leaf and thyme cover and cook for 20 min until the potatoes are soft.

Remove the salt pork, add the cream and the fish, breaking it into med. size pieces (It will flake while it sets), bring to a low boil. Cover, reduce heat and simmer for 5 min. Remove from the heat and let sit for 3 hours for the flavor to develop.

Return the pan to the heat, bring to a slow boil just before serving.

Sprinkle a little chopped parsley garnish. Serve with a pepper mill full of white pepper corns.

Stuffed Portabella Mushrooms

We made too much stuffing, that's why there are five!

There are so many ways to prepare Portabellas that adding another seems redundant; however the interesting twist here is using cream cheese in the stuffing. The flavors blend beautifully, nothing overpowering, just a nice medley of flavors.

INGREDIENTS:

3 large portabella mushrooms

2 oz cream cheese

3 ounce dry stuffing mix

1 small shallot

1 garlic cloves

2 ½ Tbsp white wine

2 ½ Tbsp butter

¼  tsp red pepper flakes

1 Tbsp extra virgin olive oil

2 Tbsp Panko breadcrumbs

 dash Fresh ground pepper

PREPARATION:

Wash the mushrooms and pat dry, remove stems and chop. Peel and chop the shallot and garlic.

COOKING:

Preheat oven to 350 deg.

Melt the butter in a large saucepan, mixing in the cream cheese and white wine. Stirring constantly until it thickens. Add crushed red pepper flakes. Remove from the heat and let set.

Follow the package directions on the stuffing mix for preparing it.

Set a skillet over medium heat, add oil and sauté the shallot, chopped mushroom stems and garlic until translucent. Add to the stuffing, mixing thoroughly. Then add the creamy sauce and black pepper, stirring to combine.

When well mixed fill each mushroom cap heaping. Spray a baking sheet with non-stick spray (Pam) and add the stuffed mushrooms. Sprinkle breadcrumbs on top and Bake uncovered in the preheated oven 20 minutes, or until stuffing is lightly browned.

Add a fresh sprig of parsley for garnish

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.