22 November 2013
19 November 2013
Rice Stuffing for poultry or squash
l started making this rice about 4 years ago and we absolutely love it for stuffing of poultry,especially Cornish game hens and roasting chickens. l also use it to stuff Winter squash. l think it tastes best in squash with thinner skin and drier flesh. It's also so much easier to serve & eat a thinner skin. Delicata, Acorn, Buttercup and pumpkins are my favorites. You can use any type of rice you like as well as other whole grains like quinoa, barley, farrow or wheat berries. Savoy cabbage does taste best, My next choice is Napa, Followed by regular green cabbage. Regular cabbage tends to have a stronger flavor, So l usually cut down the amout called for, by a third.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
The really great thing about this dish is that it can be made at least 2 days in advance and re-heated with fantastic results. When planning a large dinner party or holiday gathering,it's easy to roast Squash, stuff and refrigerate until 30 minutes before serving time. Reheat With a foil covering @ 350 degrees for 30 minutes.
The next time you make whole grains, try making a double batch and freezing half of it, I was quite surprised there was no noticeable difference in texture or flavor.
l hope this finds you anticipating Thanksgiving and a new side dish for the autumn & winter!
Btw l created this post with a new "app" and writing with a Stylus, So I think the handwriting recognition has done a pretty darn good job.... considering the user!
4 cups whole grain rice or other grain, Cooked
6 Tablespoons Butter
l pound Savory cabbage, sliced thin
8 ounces mushrooms, shitake, Button, Chanterelle
2 cloves minced garlic
3 cups day old bread cut into 1/2 inch pieces ( Sourdough, farm bread, Italian is best)
1/2 to l cup chicken or Vegetable Stock
2 Tablespoons each fresh rosemary, thyme & parsley, finely chopped
Salt & Pepper to taste
In a large skillet over medium heat, melt better & saute Cabbage about 8 minutes until soft. Add Mushrooms & cook additional 5 minutes. Add bread cubes & cook a couple minutes until lightly browned. Add rice & stock & stir until well combined, Season to taste . Feel free to use any vegetables or even fruit that you like. We have found apple or pear cubes to be fantastic as well as roasted chestnuts & prunes or raisins.
18 November 2013
Chestnut Soup
If you happened to stop at The Market's wine tasting last week, we paired up Le Grand Noir Cabernet/Shiraz wine with the Chestnut Soup. I love chestnuts and can't wait for them to arrive every autumn. I always seem to eat all of the freshly roasted, so I rely on canned chestnuts for my recipes! I've made several chestnut soups and this BY FAR is my favorite. The earthy-ness of the chestnuts is tempered by the wine and the sweetness of the wine really brings the chestnut flavor to life! I served the soup at The Market sans heavy cream, but if you'd like to lighten the flavors a bit, by all means add the cream.
CHESTNUT SOUP
4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 slices Proscuitto, sliced into ribbons and fried until crispy
In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.
Garnish with strip of proscuitto.
CHESTNUT SOUP
4 tablespoons butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts or 1 can approx. 15 ounces
1 cup Banyuls fortified wine or Ruby Port ( I have also used Pedro Ximenez Sherry successfully!)
1 fresh thyme sprig
3 cups chicken or vegetable stock
1/2 cup heavy cream
Salt and freshly ground pepper to taste
2 slices Proscuitto, sliced into ribbons and fried until crispy
In a large saucepan over medium heat, melt butter and add carrot, celery and onion. Cook until softened about 10 minutes. Add chestnuts and cook another 5 minutes. Turn heat to high and add wine and thyme. Cook until wine has reduced by half and then add stock and bring to a boil. Reduce heat to a low simmer, cover pan and allow to cook about 30 minutes. Remove from heat, add heavy cream and puree using an immersion or traditional blender. Warm through if necessary and season to taste.
Garnish with strip of proscuitto.
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