Poultry Gravy and Waffles

I despaired of ever being able to photograph this delicious dish without it looking like... well, something unappetizing on a waffle. I think I took somewhere near sixty photos over two days in four different sessions. I tried different thicknesses of gravy, different lighting, different plates, different orientation of waffles. And you know what? I think this photo turned out okay! Sometimes, it's darn hard to show off a dish the way it deserves, and this dish deserves some hoopla.

Both sides of my family come from Pennsylvania Dutch country, so it's no surprise that I'm all about waffles and gravy. It amazes me how many folks turn up their nose at the mere thought, but they just don't know what they're missing!! It's reminiscent of biscuits and gravy, but so much better. Of course, I would take a waffle over a biscuit any day. (By the way, make sure you are using a waffle recipe that does not have added sugar... this is a savory application and sugar would be weird). While you can make this with chicken or turkey, since I grew up with it usually being turkey (I think my mom only thought about making it in the midst of Thanksgiving excess), that's what I prefer.

And wouldn't you know that the other day I found a pack of turkey thighs at the grocery! Who knew they sold such a thing!?! Turkey's not just for Thanksgiving anymore! And it was darn reasonably priced, too. I paid less than $2.00 a pound. Can't complain about that!

Before you get started with the actual cooking, it's good to have the veggies ready. I used a standard combination of onion, carrot, celery, and garlic, just like I would use to make chicken broth.

In a large Dutch oven or stock pot, add a small drizzle of oil to get things going. Heat the pan over medium-high heat until the oil shimmers. Add the meat, skin side down and let sizzle until most of the fat is rendered and the meat in nicely golden. Flip the meat as necessary to brown all sides. Drain off the fat and set aside for later.

Add the water, vegetables, and herbs and cook uncovered for about an hour or until the turkey is well cooked and falling off the bones.

Remove the broth from the heat and remove the meat and let cool until it can be handled without burning the bejeepers out of yourself. Discard the skin and bones and pull the meat into bite sized pieces.

Strain and reserve the broth. Skim any excess fat, if necessary. Hopefully, you'll have somewhere around four cups of liquid. If you have too much, let it simmer and reduce until it's about right. If you don't have enough, add water to make four cups. In the now empty pan, add 3-4 TBS of the reserved fat and the flour. Mix thoroughly and then slowly add the broth, whisking constantly over medium heat. Continue whisking until the mixture has thickened. Remove from the heat and add the shredded meat. Add salt to taste. Oh, and don't forget to make the waffles!!

Poultry Gravy and Waffles
Yield: 6 entree servings

For the broth:

1-2 tsp vegetable oil
2 turkey thighs or 2 lbs chicken thighs
6 cups water
1 medium onion, quartered
2 celery stalks, chopped
5-6 small/baby cut carrots
2 garlic cloves
2 bay leaves
1/4 tsp dried thyme
1/4 tsp dried rosemary
1 tsp salt
1/4 tsp pepper

For the gravy:

4 cups of broth
3-4 TBS reserved fat
4 TBS flour
reserved meat
salt to taste

Heat a large Dutch oven or stock pot over medium-high heat. Add the oil. When the oil is heated and shimmering, add the meat, skin side down. Brown the meat and render out the fat, turning as necessary. Drain the fat and reserve.

Add the water and remaining broth ingredients. Simmer uncovered for one hour, or until the meat is well cooked and falling off the bones. Remove the meat to let cool and strain and reserve the liquid (skim any fat, if necessary). You want close to 4 cups of liquid. If there is too much, you can simmer it down; if there is not enough, add water to make 4 cups. When the meat is cool enough to handle, discard the skin and bones and shred the meat into bite sized pieces. Set aside.

In the now empty pan, over medium heat, add 3-4 TBS of the reserved fat. Stir in the flour and mix thoroughly. Slowly add the broth, whisking constantly. Continue to cook and whisk until the mixture comes just to a boil and thickens. Remove from the heat. Add the reserved meat and stir. Add salt to taste. Gravy can be made in advance and reheated or used immediately. Serve over waffles (savory waffles - be sure to use a waffle recipe that does not include added sugar). Serve immediately after pouring over waffles.

Majadra

I know what you must be thinking... two posts in two days! Stop the presses! It is somewhat exciting. My little boy is starting to go to bed earlier and earlier. Tonight, he was in bed asleep by 7:30. To top it all off, my husband is out of town on business. My time is my own this evening. It doesn't happen that often these days, so I figured I'd make the most of it.

I celebrated by making another of those sandwiches I've been so fond of lately and then made a big old pot of this delicious dish. It may not be much to look at, but, boy, does it have some flavor! Majadra is of Lebanese origin and has rice, lentils, and caramelized onions. It also has a hint of spice and is absolutely delightful. You can serve it as a side dish or a main dish. I like to fill a bowl full to the brim and eat it with a spoon. It's very tasty. The best part is that it makes a decent amount and it tastes just as good reheated the rest of the week. It makes a perfect leftover lunch.

The other nice thing about it is that it's pretty simple to make. While it's not fast, it takes about an hour to complete it, the actual prep work is minimal and involves slicing an onion. That's it! Really! Okay, you also have to slice open a lemon for a little bit of juice, but, who's keeping track?

You start by putting the lentils on to simmer and caramelizing the onions. These two tasks take about the same amount of time, about half an hour. When the onions are starting to develop some really nice color, throw in a small stick of cinnamon. If you don't have a stick, you can also add just a dash of ground, but the stick adds more of an aromatic component to the dish rather than a flavor you taste with your tongue.

Once the lentils are tender and the onions are caramelized, you add the Batsmati rice to the onions to toast slightly. Then you add the drained lentils, boiling water, and cumin; cover it; and cook for twenty more minutes. After twenty minutes, you open the pot and fluff the rice. Spritz a couple teaspoons of fresh lemon juice over and add salt to taste (I think I added between 1/2 and 1 teaspoons).

Majadra
Yield: 6-8 servings

1 large onion, halved and sliced thinly
1/4 cup olive oil
1 cup green lentils
water to cover lentils by 1-2 inches
1  2" cinnamon stick
1 1/4 cup Batsmati rice
2 cups hot water
2 tsp cumin
2 tsp fresh lemon juice
salt to taste

Heat a large pot and the oil over medium to medium-high heat. Add the onions and saute, stirring occasionally, until the onions are very golden, about 30 minutes. Adjust the heat as needed to keep them from burning. At the same time, put the lentils in a sauce pan and cover with water so that it is one to two inches above the top of the lentils. Bring to a boil and then reduce to a simmer to cook for 25-30 minutes. The lentils should be tender about the time the onions are done. If the lentils are done before the onions, simply turn off the heat and let them sit. Drain the lentils once the onions are done.

When the onions are about 5 minutes away from being done, add the cinnamon stick and stir. Once the onions are nicely golden, add the rice and toast, stirring occasionally, for 3-5 minutes. Add the lentils, the cumin, and the water. Stir and bring to a boil. Reduce to a very gentle simmer. Cover and cook for 20 minutes. After twenty minutes, turn off the heat. Let sit 5 minutes. Remove the cover, add the lemon juice and salt and fluff gently with a fork.

Golden Crusted Pork Loin

Well, I guess I've been a little MIA lately, which is a little funny since all I've been doing is a lot of sitting around waiting for this baby to decide to come into the world. Granted, that means I haven't been doing a huge amount of experimental cooking since my feet balloon up to gargantuan proportions when I'm on them too long these days. I've been mostly sticking with the quick and easy "sure-things" when we aren't doing take-out or delivery. My due date has come and gone and we're just waiting for the little guy to decide to make an appearance. I'm not sure if its been a "nesting" thing or what, but the last two days, I've been very energetic and productive. Maybe that's a good sign? Please be a good sign. I'm ready to have my body back!

Last night, I had some pork tenderloin thawed out and was looking for a quick and tasty way to prepare it. I often butterfly my tenderloins and stuff them, but I just couldn't get up the gumption for that. My husband was dreaming of a pork tenderloin sandwich, but I was also wanting to forego any pounding and frying. I thought a nice crunchy crust might be found another way. Perusing through the pantry, I found what I was looking for... Panko (the perfect breading standby) and French fried onions (you know, the ones you put on top of green bean casserole). At that point I was on my way to a fabulously flavorful and easy dinner.

The breading goes on easy and stays on well through the cooking process. It comes out golden and crispy and very flavorful. I highly recommend it!

Golden Crusted Pork Loin
Yield: serves 4-6

1 package pork tenderloin (usually contains two loins)
2-4 TBS all purpose flour
2 eggs
1 cup French fried onions
1 cup Panko bread crumbs
1/4 cup Parmesan cheese
1 TBS dried parsley
1/4 tsp salt
spray cooking oil

Preheat the oven to 400 degrees F. Line a baking sheet with foil. If the loin looks excessively marbled, consider using a roasting rack to keep the loins from sitting in the excess fat as it cooks. Remove the loins from their packaging, rinse and pat dry. Prepare the egg wash by cracking the two eggs into a large, shallow container and beat gently. Then prepare the crunchy coating. In a food processor, pulse the French fried onions until they are similar in texture to the Panko. Mix the fried onions, Panko, Parmesan, parsley, and salt together on a shallow dish or tray.

Sprinkle the loins with the flour until all surfaces are lightly covered. Gently tap off any excess. Then dip each loin into the egg wash and roll around in the crunchy coating until they are evenly coated. Place on the baking sheet. Spray lightly with cooking oil spray. Place in the top third of the preheated oven and roast until a thermometer placed in the thickest part of the loin reads 150F. Remove from the oven and let rest for five minutes before slicing and serving.

Wine Steamed Mussels

I find it amazing how sometimes the dishes with the most flavor are the quickest to prepare. Take this dish, for instance. In less than ten minutes, you end up with a super flavorful broth and perfectly tender mussels. I had never prepared mussels before last night. I was pleasantly surprised at how easy and delicious they were to prepare.

They're especially easy if you purchase fresh cultured blue mussels. These mussels are "farmed" up in Canada off Prince Edward Island and Nova Scotia, but really they're not so much farmed as managed. The mussels grow in waters in which they are native, they are simply "encouraged" to grow in specific places. They eat their natural food (i.e. the "farmer" does not feed them in any way). They are then allowed to grow naturally. Lastly, they are harvested year round to end up perfectly fresh at your supermarket's fish counter. Why are these cultured mussels easier to cook with? Because they've already cleaned them for you! No need to soak or remove those pesky beards. I can appreciate that!

Being a mussel buying newbie yesterday was, I'll admit, a bit embarrassing. I asked for three pounds of mussels; it is recommended that you plan for a pound per person. Since we're big eaters, I figured I'd get an extra pound. They were surprisingly cheap, even at Whole Foods. I got them on sale for $1.99 a pound here in the D.C. area, but even their regular price is less than $4.00 per pound. So the fish monger weighed them out for me into a plastic bag, placed the price tag on it, and proceeded to attempt to hand me the bag... with it hanging open. I looked at him like he was crazy and asked, "Are you really trying to hand me this bag of messy shellfish without any further packaging?" He rolled his eyes (very politely, I might add) and told me that they needed to breathe and that if I closed the packaging up, I'd kill them. Oh. Duh. Okay.

I did manage to get the little buggers home without killing or spilling them everywhere. When it came time to prepare dinner, I simply rinsed them off and picked through them to be sure there weren't any damaged or dead ones. If you come across a mussel with a broken shell or one who is open and won't close with a little tap, discard it. Let the mussels hang out while you prepare the broth: garlic, onion, tomato, white wine, and water is all that's in there, but once the mussels add their juices and it all cooks together a bit? Divine!!

Steam the mussels over medium-high heat for 5-10 minutes, until the vast majority of them open. The amount of time it will take to cook them depends on the heat, obviously, but also how many mussels you've got in the pot. Although I've read conflicting reports, the prevailing wisdom states that you should also discard any mussels that don't open during the cooking process. It seemed best to me to be safe rather than sorry, so I followed that suggestion. Be careful not to overcook the mussels or they can become rubbery and unappealing. They're ready when they've opened so keep and eye on them. Once the mussels are done steaming, stir the pot and ladle them up. Be sure to serve them with some rustic bread to sop up those perfect juices!

Wine Steamed Mussels
Yield: 3 servings

2 TBS butter
1 TBS minced garlic
1/2 cup diced onion
1/4 cup diced tomato
1/2 cup white wine (such as Pinot Grigio)
1/2 cup water
3 pounds of mussels, cleaned and debearded
salt and pepper to taste

In a large Dutch oven or stock pot, melt the butter over medium-high heat. Add the garlic and onion and saute until they are slightly softened. Add the tomato, wine, and water and bring to a boil. Add the mussels and cover the pot. Let steam for 5-10 minutes, until most of the mussels have opened. It is recommended that you discard the mussels that do not open during the cooking process. Remove from the heat and give the pot a stir. Taste the broth and add salt and pepper to taste. Be cautious about salting the broth before cooking and tasting as the mussels give off a salty brine when cooking. Serve immediately with crust bread for dipping.

Corej Chicken Marinade

I am so excited to share this recipe with you. I originally had it at a friend's cookout and immediately had to ask for the recipe (thus, I have no idea from where it originally came). I then decided to use it to make grilled chicken skewers for that large party I catered a few months back. While I think this dish has the best flavor when cooked over a grill, it's pretty darn good when broiled in the oven too, which is what I did last night. The other trick about this dish is that I think it's absolutely imperative that you use chicken thighs and not breasts. I once used this marinade to make grilled chicken breasts and it just wasn't the same. Don't get me wrong, it was tasty, but after having enjoyed it on the fattier, more flavorful thighs, it was a distinct letdown. 

This marinade will easily cover two to three pounds of meat. It's best if you can let the meat soak for at least 3-4 hours, but it's still delicious when you only have time to give it an hour. The combination of flavors is superb. What's more, I am not a fan of mustard (that's an understatement, mustard is one of three flavors in the world that I simply cannot abide), but I love its addition in this marinade. Not only does it boost the flavor but it helps to emulsify the marinade so that all the flavors meld together. Look at that rich, dark color! Yum!

Corej Chicken Marinade

Yield: enough to marinate 2-3 pounds of meat

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup Worcestershire sauce

2 TBS Dijon style mustard

1 tsp freshly ground black pepper

1 clove garlic, minced or pressed

1-3 pounds of deboned, skinless chicken thighs

Whisk all of the marinade ingredients together. Trim the meat as desired (either keep in whole pieces or cut into pieces to skewer for satay style) and place in the marinade. Let soak in the marinade, ideally, for 3-4 hours in the refrigerator. 

When ready to cook, prepare the grill or turn on the broiler. Grill over medium high heat or broil 5-6 inches from the element, flipping once. Use a thermometer to be sure the meat is cooked to approximately 160 degrees. 

The Corejs just told me they believe I've adapted the California Marinade recipe from the Better Homes and Gardens Barbeque Book, circa 1965. You've gotta love a classic!

Greek Style Chicken Pitas

You know what happens in five days? We finally start moving into our new place. I can't tell you how excited I am. Two and a half months in temporary housing is more than enough! I am really starting to miss my stuff. While I miss our king sized bed (two adults and a forty pound dog is a little cramped for a queen sized), fall appropriate clothing (it's getting a bit cool to be wearing summer wear in mid-October), and comfortable furniture (there is not a single chair in this place that doesn't make my butt go numb), what I really miss the most is my kitchen.

Now, I'm not saying I can't cook without all my kitchen gear, but I am quite limited in what types of things I can make. Additionally, it will be nice not to run out of dishes after one meal. Ooooo, and to have enough pots and pans to make all of the dishes in my meal at the same time! What a concept! I've really been sticking with simple stuff here lately. I especially miss having the wherewithal to successfully experiment in the kitchen. Prepare to feast your eyes!!

But, alas... I still have a week of dinners to prepare in this little no nothing kitchen. Fortunately, simple doesn't have to mean boring. This dish, although it's really great with homemade pita bread, can be easily made with store bought in mere minutes. This dish is flavorful and filling. I love the contrast between the tang of the tzatziki, the sweetness of the onions, and the savory flavor of the browned meat.

I like to use diced chicken tenderloin for this dish, but you could use regular chicken breasts as well. Cut the chicken into bite sized pieces and then add some minced garlic, a sliced onion, oregano, lemon juice, and a tiny bit of olive oil. You'll also want to salt and pepper to taste, but I often do that as I finish the cooking. That way I can be sure I don't overdo it.

Stir all the ingredients together and then let them sit at room temperature for about thirty minutes. This will give the meat a little time to absorb all the flavors. This is a great time to put together the tzatziki. After thirty minutes, heat a skillet over medium-high heat. Drizzle a little olive oil in the pan and saute the mixture until the chicken is nicely browned and cooked through. Spoon chicken mixture into a pita pocket with tomato slices and the tzatziki. Serve immediately and enjoy!

Greek Style Chicken Pitas
Yield: 4 pita pocket "sandwiches"

1/2 pound diced chicken breast
1 medium onion, sliced
1 TBS fresh lemon juice
1 TBS extra virgin olive oil
2 tsp minced garlic
2 tsp dried oregano, crushed
salt and pepper to taste
tomato slices
2 pita pockets, sliced in half
1 TBS oil, for sauteing

For the tzatziki:
1 cup plain Greek style yogurt
1/2 cup peeled, seeded, and minced cucumber
1 TBS lemon juice
1 tsp minced garlic
salt and pepper to taste

Mix the chicken, onion, lemon juice, oil, garlic, and oregano together. Stir to mix and let sit at room temperature for thirty minutes. Meanwhile, mix together the tzatziki ingredients. Stir until well incorporated and set aside. Slice tomatoes and pita bread. After the thirty minutes is up, heat a skillet over medium-high heat. Add the cooking oil and let it heat up before adding the chicken mixture. Saute until the chicken is nicely browned and cooked through. Add salt and pepper to taste. Spoon cooked mixture into pita pockets and add tomato slices and tzatziki. Serve immediately.

Sun Dried Tomato and Feta Chicken

I am in countdown mode. In 23 days, we get our household goods delivered and start moving into our new place. I can't believe how much I miss my stand mixer... and my food processor... and all those little kitchen gadgets you don't know you depend on until you can't. It's interesting how this minimalist kitchen has impacted my cooking. In some ways, it's actually been a good thing. It forces me to be more creative, and it brings me back to basics. The other day, I finally broke down and made a loaf of bread. It has been so long since I kneaded a batch of dough from start to finish. I had forgotten how therapeutic bread kneading can be.

Last night, I was staring at a package of boneless, skinless chicken breasts, trying to figure out what to do with them. The trick, of course, is to use what you have to your best advantage. Chicken breasts can be a bit blah if you're not careful, so I wanted to be sure they had enough bold flavor. I started out with some sliced onions. About halfway through the cooking, I looked back in the refrigerator for more inspiration and saw a jar of sun dried tomatoes in oil. Then, when the breasts were cooked through, one last perusal of the fridge led me to a container of crumbled feta. The combination of flavors was very satisfying and robust. This "make it up as you go" dinner passed the test with flying colors, and I'll definitely be making it again!

Sun Dried Tomato and Feta Chicken
Yield: 4 servings

2 TBS olive oil
1 tsp butter
1 pound boneless, skinless chicken breasts
1 cup thinly sliced onions
1/2 tsp Mrs. Dash or other seasoning blend
1/4 tsp garlic powder
salt and pepper
3 TBS sun dried tomatoes in olive oil
1/4 cup crumbled feta

Heat the oil and butter in a large saute pan over medium high heat until bubbly. Add the onions. Stir to coat with the oil and then cook for 2-3 minutes. Push the onions out of the way and add the chicken breasts. Spread the onions around them and let cook without disturbing until the breasts are nicely browned, about 5 minutes. Season the chicken breasts and then flip. Stir the onions. Let breasts brown again for another 5 minutes. Reduce heat to medium low. Cook, stirring occasionally, until chicken is just cooked through. When the chicken is almost done, add the sun dried tomatoes. Using a thermometer is your best bet to not overcook the chicken.  At the last minute, add the feta and stir to mix. Serve breasts with onion, tomato, and cheese mixture over the top.

Sausage Stuffed Shells

There's something about this recipe that just really appeals to me. I think it has to do with how cute those jumbo shells are. I love filling them with all kinds of different goodness. This is another recipe that is similar to my potato soup making... almost every time is different! In this version, I use sausage and mushrooms, but I just as often like to make a spinach and cheese version. I vary the cheese, I vary the meat, I vary the herbs, I vary the vegetables. It's all good!

This was a particularly good version, so much so that I actually wrote down what I put in and in what quantities. This is fairly easy to prepare; I find it easier than making lasagna, but just as tasty. I often prepare it when making dishes to provide to families needing a little help preparing meals... it's easy to prepare in advance, simply leaving the baking to the recipient so they can enjoy an easy, home cooked meal in their time of need.

The first step is to mix together the filling: sausage, garlic, onion, mushrooms, parsley, egg, and tarragon. Mix until well incorporated.

Boil the shells as directed on the box, except be sure to cook them al dente, because they will continue cooking in the oven and you don't want them to end up too soft. Also, be sure to boil more shells than you need, because invariably a few of them will be uncooperative and fall apart. Spoon about half a cup of sauce into the bottom of an oven safe dish. For this recipe, you need about an 8 inch dish. Stuff the filling into the shells and place them, seam up in the dish.

After all the shells are filled and placed, pour the rest of the sauce over them and sprinkle on the cheese.

Bake at 350° F for 30-40 minutes, until the cheese is beautifully golden and bubbly and the meat in the shells is cooked through. You can use a thermometer for this part, if you want to be sure it's fully cooked. Shoot for an internal temperature above 160° F. Let the dish cool slightly before serving.

Sausage Stuffed Shells

Yield: 4 servings

1 box jumbo pasta shells

1/2 pound ground sausage

2 cloves garlic, minced

1 onion, minced

2-3 large mushrooms, minced

1 tsp parsley, chopped

1 tsp tarragon, chopped

1 whole egg

1 1/2 cup marinara sauce

1 cup grated mozzarella cheese

Cook the shells until al dente and drain. This recipe fills about 14 jumbo shells, but you'll want to be sure to cook extra due to breakage. Mix all the ingredients, except for the sauce and cheese, together and stuff into the shells. Pour about 1/2 cup of sauce into the bottom of an oven safe dish. The dish should be about 8-9 inches to fit all shells. Place filled shells into dish, seam side up. Pour remaining sauce over the top and then sprinkle with the cheese. Bake, uncovered, in a preheated 350° F oven for 30-40 minutes, until the cheese is golden and bubbly and the filling in cooked through. Let cool slightly before serving.

Pork Chops with Feta

I know I've been a little MIA lately... every time we're staring another military move in the face, I start getting antsy trying to get my ducks in a row. In addition, the weather's been freaking fantastic! I have to take advantage of it while I can. Hell will be here soon enough. I've been riding my horse a lot... trying to get my fill before I have to find her a new home, and I've been trying to get a lot done around the house and yard; we'll be renting our current house to another military family when we leave. I'm sad to report that there's been a lot of take out lately. Shhhhhhh! Don't tell!

Tonight, however, I wanted to make an old fashioned, from scratch dinner. This combination turned into a winning one. So yummy!

I sliced the onions into long strips. I used two small onions. I put a little olive oil in a large saute pan and then cooked the onions, stirring frequently until they started to brown nicely.

I then cut a pint of baby portobello mushrooms in large chunks. I minced 3-4 cloves of garlic as well and added these to the pan to cook with the onions. When everything was nicely browned, I deglazed the pan with about 1/4 cup of Madeira.

I dumped the sauteed goods into a bowl to hang out while I cooked the pork chops. At this point, the pan was fairly clean again.

I drizzled a little more olive oil into the pan. When it was hot, I added the pork chops, cooking them over medium heat. I sprinkled them with salt and pepper. I let them cook without disturbing until it naturally let go from the pan and had a nice brown crust. I them cooked them on the other side until almost cooked through.

I returned the sauteed onions and mushrooms to the pan and threw in the thyme. I stirred everything together and turned the heat down to low.

The sauce was a little thinner than I preferred, so I temporarily removed the pork chops for a moment. I sprinkled a little cornstarch into the mixture and stirred until it was thickened.

I returned the pork chops to the pan and then sprinkled the feta over top. I turned the heat off and served them immediately.

Pork Chops with Feta

Yield: 4 small or 2 large servings

1 TBS olive oil

2 small onions, sliced

1 pint baby portobello mushrooms, cut in large chunks

3-4 garlic cloves, minced

1/4 cup Madeira

1 TBS olive oil

4 boneless pork loin chops

1 TBS fresh thyme, minced

1/2 -1 tsp cornstarch (optional)

1/3 cup crumbled feta cheese

salt and pepper to taste

In a large saute pan, heat the olive oil over medium high heat. Add the onions and cook until they soften and start to brown. Add the mushrooms and garlic. Continue to cook until the onions are tender and the mushrooms are nicely golden. Deglaze the pan with the Madeira. Pour the mixture into a bowl and set aside.

Add the other tablespoon of olive oil and let it heat up. Pat the pork chops dry before adding them to the pan. Sprinkle with salt and pepper. Let the chops cooks without disturbing them until they release naturally from the pan and are nicely browned. Then, flip them over and let them cook on the other side until they are almost cooked through.

Add the onions and mushrooms back to the pan. Add the thyme and stir. Reduce the heat to low. If the sauce is too thin, remove the pork chops and sprinkle a little cornstarch into the sauce until it is the thickness you prefer. Return the chops and sprinkle the feta over top. Turn the heat off and serve immediately.

Sous Vide Cooking

A few weeks ago, my mom sent me a link to an article on sous vide cooking. Sous vide was a technique of which I was aware, having seen it used on Iron Chef America, for instance, but I never really paid it much attention. After reading the article, I became more curious and started doing a little research. Fascinating stuff!

If you're not familiar with the basic idea, sous vide means "under vacuum" in French. While generally the food is vacuum sealed to cook, the really significant part of this method is that it cooks the food in a water bath, very slowly and gently.

The most surprising thing I learned is that all this time, what I thought I knew about food safety and safe cooking temperatures was not quite accurate. What I didn't realize is that when you read one of those charts that dictates what minimum temperature to cook various meats, you are only getting half of the story. Apparently, the USDA/FDA doesn't have a lot of faith in the masses. Those temperatures? Those are the required temperatures for "instantaneous" safety. The government, for instance, recommends you cook poultry to an internal temperature of 165 degrees. However, you can safely cook food to much lower temperatures provided you lengthen the time it is at this temperature. This graph shows the relationship between cooking temperature and time required for safe consumption. Notice that the longer the food, in this case beef, is held at a specific temperature, the lower the maximum temperature can be for safe consumption. For instance, at 140 degrees, you must cook the meat for 10 minutes while at 135 degrees, you must cook the meat for almost 35.

Now, why does this matter? Well, consider chicken breasts. This meat can suffer from problems with dryness if cooked to the USDA/FDA recommended "instantaneous" safe temperature. I don't know about you, but I don't particularly care for eating dry, tough, stringy pork chops or chicken breasts. Sous vide allows you to cook these meats at a much lower temperature, leaving those juicy flavors and textures intact, safely. If you go looking for your own sous vide information, I would advise you that in many cases, the recipes you see online do not guarantee pasteurization of the food. While I do not mind eating under cooked foods in some cases (sushi grade fish or very fresh beef, for instance), I personally don't want to consume chicken that has not been heated to the point of safety from a pathogen stand point. Therefore, if you are concerned about food safety, always look for guidelines that stipulate the food will be pasteurized at the times and temperatures given.

The best resource that I found for sous vide is put together by a mathematician named Douglas Baldwin at the University of Colorado. He has a lot of useful information on his website, but the most important, I think, are his tables of cooking times. Mr. Baldwin has taken all of the guess work out of how long to cook the food for pasteurization. Without these tables, it can be very difficult to be sure your food has been held at the right temperature for the right amount of time. He calculated the times using the thermal characteristics of the water and of the various types of meat. A few things to take note of: the thickness of the meat affects cooking time and so does the amount of fat in the meat. Thickness and time is not a one to one relationship. If you double the thickness of the meat, you must quadruple the cooking time. More fat equals more time required for pasteurization.

Using the tables is easy! Below, for example, is his Table 4.1 showing the pasteurization times for poultry. I realize the type is small in this picture... you can click on the link to the table to view in full size on his site if you'd prefer. Notice that he gives a range of temperatures. He provides the times required for pasteurization to any of these various temperatures. The trick is, which one to pick? It is purely a personal preference. The lower the temperature, the closer to raw color and texture you will end up with; the higher the temperature, the closer to fully cooked color and texture. The opening photo of this post shows a chicken tenderloin that was cooked at 142° F. Notice how juicy and still slightly pink it is? It is perfectly safe to eat, because I held it at 142 for the required amount of time, but it was so juicy and succulent! That's the joy of sous vide!

So how long did I cook it? Well, my chicken was about 15 mm thick, so once my water reached 142 degrees, I placed my vacuum-sealed chicken, which had been marinating in the refrigerator, in to the water bath. I then cooked, holding the temperature steady at 142, for 50 minutes. Pasteurization requires holding the meat at the specific temperature once it has reached that temperature throughout. His tables takes this "warm-up" period into account, so all you have to do is place the meat in the water and time. So simple!

Sous vide cooking has a lot of great things going for it... but there are also a few drawbacks. As you might guess, cooking meat in a plastic bag in water doesn't allow for much browning and that's where a lot of the flavor is developed. There are two ways around this problem. The first, especially if you are using skinless chicken breasts, is to ensure you use a flavorful marinade. The second possibility is to brown the food quickly on the stove top or under the broiler at the end.

While sous vide is a cooking technique that a person could spend a lot of time researching and learning about, in its simplest form, it's pretty straight forward. You place the food of choice into a vacuum sealer bag (you can use zip-top bags, but I'd stick with the heavier duty freezer bags) with your marinade or seasonings. In this case, I used olive oil, a splash of lemon juice, a splash of white wine, thyme, salt, and pepper. Vacuum seal - or close with as much of the air removed as possible. Place in the refrigerator to marinate for a few hours. When ready to cook, place a large pot of water on the stove to heat. I rigged a floating thermometer using some cork and a clothes pin. Heat the water to your desired temperature.

Once the water reaches the desired temperature, place your bag of meat, directly from the refrigerator (41° F) into the water. Begin timing based on the thickness of your meat, using Mr. Baldwin's tables. He has tables for whatever type of meat you are thinking about cooking! When the time is up, remove the bag from the water, cut open, and serve. If you want, you can sear the meat quickly in a pan or under the broiler for additional flavor.

Tarta Pascualina

I tell you, that dinner club we've been participating has prompted some interesting stuff! Our theme last month was Argentine cuisine and I was tasked with coming up with a side dish. I looked and looked. I became a little frustrated because Argentine food appears to be an amalgamation of many different cultures: Italian, Spanish, and Arabic influences are prominent. I wanted to try something that seemed a little more authentic. I'm not sure how authentic this dish really is, but it sure is a stunning knock out! I originally served it as a side dish, but to be honest, it's filling enough to be a wonderful vegetarian main course. That's how I served it last night.

According to Rebecca of "From Argentina with Love," Tarta Pascualina, or Eastertime Tart, was brought to Argentina by the Italian in the 16th century. I figured 500 years in one culture was enough time to consider it "authentic." And I immediately loved the idea of a pie with whole eggs baked in it! When this thing is sliced, it is so gorgeous. The first time I made it, I made it exactly as Rebecca wrote the recipe. Last night I made some adjustments. While I liked it the first go around (I used all kale), I really liked it last night. I am not a huge fan of strong tasting greens, so I prefer to use all spinach, but you can use whatever mixture of greens appeals to you. I have posted my version of this recipe below.

The first step is to prepare the filling. Mix the cheeses, garlic, nutmeg, salt, pepper, cornstarch, and milk together in a bowl. Add your greens. If you use frozen greens, thaw them completely and then squeeze them to get the excess moisture out. If you use fresh greens, steam them until wilted through, cool, squeeze, and then chop into small pieces. After adding the greens, make sure to mix thoroughly. If you don't mix it really well, you can end up with large globs of cheese that mess with the great texture of the cooked filling.

This tart is made in a 9-inch spring form pan. Prepare a batch of pie crust (or use store bought) and line the bottom of the tart. Gently lay the crust into the pan so that it reaches all the way down into the "corners." Try not to stretch or press the dough down or it will become too thin or tear. Spoon the filling into the shell and even it out across the top. Then gently press open 6-7 holes in the filling. Last night, without thinking, I put an egg in the middle as well, which I think was a mistake, as I think it messes with the cut presentation of the slices.

Crack a raw egg into each hole you made. Note that this picture is from the first time I made it when I did not put an egg in the middle. Try to ensure that the hole is big enough to contain the whole egg. If it runs over, stick your finger into the hole and gently enlarge it until the egg white falls back into the hole.

Place the top crust on making sure that it lays flat across the filling. Seal the edges and flute however you prefer. Make an egg yolk wash (one yolk and 1 TBS water) and brush it on the crust to help with browning. Bake in a 375° F oven for approximately one hour. Now, this is important! Be sure to bake with your spring form pan sitting on a sheet pan. I forgot to do that the first time and there was leakage of grease from the crust onto the bottom of my oven... oh the smoke! You only make that mistake once! Bake until the tart is golden and a thermometer stuck in the middle reads 160° F. If you pull it out below this temperature, there's a good chance your eggs will not be hard baked yet.

Remove from the oven and let it cool in the spring form pan on a rack for 10 minutes. Run a knife around the edge of the fluting to ensure it isn't stuck to the pan before releasing the band. Remove the spring form band and let it cool another 10 minutes before slicing and serving. It serves well hot or at room temperature.

The trickiest part of this whole deal is trying to be sure you slice right down the middle of an egg for the best presentation! It seems like once you get your bearings with the first slice, it's fairly easy to get it right. Isn't that pretty? The combination of the cheesiness and the flaky crust along with the creamy spinach and that hard boiled egg surprise makes this one a true delight.

Tarta Pascualina

Yield: 6-8 servings

Adapted from the blog From Argentina with Love

One recipe for a double pie crust (or store bought)

18-20 ounces of greens, frozen or fresh (spinach, kale, chard, or a mixture)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cloves garlic, grated

dash nutmeg

1/2 tsp salt

1/4 tsp ground black pepper

1 TBS cornstarch

2 TBS milk

6-7 eggs

Preheat the oven to 375° F. Prepare the greens: if using frozen, let them thaw completely and squeeze the excess water out. If using fresh, steam them until they are completely wilted. Cool and then squeeze the excess water out. Chop into small pieces.

Line a 9-inch spring form pan with the bottom crust, gently placing flat across the bottom and up the sides. Mix together the cheeses, garlic, nutmeg, salt, pepper, cornstarch, and milk. Add the greens and mix very thoroughly. Place the filling into the tart shell and gently pat it flat. Using a spoon or your fingers, make 6-7 holes in the filling about an inch from the edge of the tart. Make sure the wells are large enough to completely contain a raw egg. Crack a raw egg into each hole. If it spills over a little, simply stick your finger in and gently make the hole larger. Place the top crust over the filling and ensure that it sits flat on it. Seal the edges, crimp, brush with egg yolk wash, and make a couple of slits to let steam escape. Place the spring form pan on a baking sheet and bake for about an hour, until the pie is golden and the temperature in the center reads 160° F.

Let the tart cool in the spring form pan on a rack for 10 minutes. Run a knife around the edge of the crust to loosen it and then release the spring form mold. Let the tart cool another 10 minutes before slicing and serving. Serves well hot or at room temperature.

Smoked Salmon Ravioli

You know, it's funny how long it can take for me to get around to trying an idea sometimes. I first imagined this ravioli over a year ago. Just the thought of it set off an uncontrollable Pavlovian response. Somehow, I just knew it was a flavor combination that would be out of this world. And when I finally tried it? Divine! It's smokey. It's meaty yet delicate at the same time. It's sinfully creamy! I strongly urge you to give it a try.

However, I will be the first to admit, making homemade ravioli can be labor intensive. Ahhhh, but is it ever worth it. And when you do go to the trouble, take the time to make way more than you need so that you can freeze a bunch to enjoy spur of the moment some other day.

This recipe requires cooked smoked salmon, not the cold slimy stuff. I posted how our family makes smoked salmon (a Pacific Northwest favorite!) some time ago. If you make this salmon and have leftovers, this is a fantastic way to put them to use. Of course, to do that, you have to have leftovers... When I made this batch, it was for a dinner I was hosting, and I smoked the salmon specially for this ravioli. Either way would work great.

Once you have some smoked salmon, you're ready to go! The procedure for making the ravioli themselves is exactly the same as I posted previously for my cheese ravioli, we're simply going to change the filling we stick in there. I even use the same sauce as what I use for the cheese ravioli.

Smoked Salmon Ravioli Filling

Yield: enough for about 4 doz. 1 TBS full ravioli

2/3 pound salmon, smoked (about 2 cups shredded)

1 cup cottage cheese

3 oz goat cheese (chevre)

1 TBS fresh chopped chives

1 TBS fresh minced parsley

Mix all ingredients together until they are evenly distributed. Spoon by the tablespoon into pasta, sealing the edges to form ravioli, as shown in this post. Stack in layers with parchment between to prevent them from sticking together until ready to cook or freeze. Cook in boiling water 3-8 minutes depending on whether they are fresh or frozen. Serve with a cream sauce (recipe also available in that same ravioli post linked above).

Pizza Crust

The other day I posted a recipe for a great calzone in which I urged you to make your own crust. I suppose if I am going to do that, I should probably suggest a good recipe to you. This is the crust I use most of the time when I am making full size pizzas (versus my pizza crust rounds, which I make and freeze in individual portion crusts).



I exclusively use instant yeast in my kitchen, but if you use active dry, just check out the note at the end of the recipe for conversion instructions. Lastly, while this dough is super easy to make in a stand mixer, it is also very hand-making friendly. Simply mix in a bowl leaving out half a cup of the flour and then knead that last bit of flour in by hand.



I really like the hint of sweetness and complexity of flavor the honey adds in this recipe, but you may omit it if you desire.



Pizza Crust

Yield: approx. 1 pound of dough



1 1/2 tsp instant yeast

3 cups flour (all purpose or bread)

1 tsp table salt

2 TBS vegetable oil

3 TBS honey (optional)

1 cup warm water



Mix all ingredients together in the bowl of a stand mixer outfitted with a dough hook. Process on medium low until the dough become smooth and elastic, about 6-8 minutes. Place the dough in an oiled bowl covered with plastic wrap and set aside to rise for 45 minutes to an hour. Knead the dough a few times to deflate and cover with the plastic wrap to sit for 4-5 minutes; this lets the gluten relax slightly and makes it much easier to work with. Roll out on a floured board. Top and bake at 425° F. If you a topping fiend, I recommend baking the crust slightly before topping.



NOTE: if you use active dry yeast instead of instant, use 2 tsp instead and mix it with the water and a dollop of the honey and let it sit for 5 minutes before proceeding with the recipe as usual.

Prosciutto and Cheese Calzone

The simplicity of this dish belies its absolute deliciousness. The filling is simple and straight forward, and it takes mere minutes to put together, but the end result is so fabulous. This calzone is a flavor explosion in your mouth. Of course, you can never go wrong in my book with a dish containing prosciutto. Cured meats are always a good thing... flavor-wise at least. Then throw in a nice mixture of mozzarella and chèvre (soft goat's cheese), a little minced garlic, and fresh thyme, and you are on your way to paradise.



Make your own crust or use store bought. I've done it both ways and it is delicious either way. This is also a great dish to serve at a party; it's the perfect finger food. It's yummy hot out of the oven or at room temperature. And, though I haven't had this issue very often, it's also quite good cold the next day. Yum!



First, mix together the mozzarella cheese, chèvre, garlic, and thyme in a bowl.



Roll out your dough into a large rectangle. If you made your own dough, shoot for a 16 x 20 inch rectangle. That will set you up to fit nicely on a half sheet pan when you fold it over in half. If you are using rolled pizza dough out of a can, you will need two cans, one for the bottom and one for the top. Spread the cheese mixture over half the dough. Notice that it does not need to be too thick. Moderation is key here. I've found that too much filling can make a somewhat overbearing calzone.



By the way: be smarter than me. Place the dough on the baking sheet after you roll and before you fill... that's much easier than what I had to do to move this thing onto the pan after I had it all prepared. Hindsight is such a great thing, isn't it?



Then spread thin slices of prosciutto over the cheese mixture. Again, you don't need a lot to end up with a great flavor profile. Fold the dough over and crimp the edges. Brush the top with some egg wash to end up with a lovely golden crust. Bake at 425° F until nice and golden, about 20-30 minutes. Let cool slightly before serving.



Prosciutto and Cheese Calzone

Yield: 4-6 main course servings



1 lb pizza dough



3 cups shredded mozzarella cheese

1/2 cup crumbled chèvre (soft goat's milk cheese)

1 TBS minced garlic

1 tsp fresh minced thyme

1-2 oz thinly sliced prosciutto



1 egg yolk & 1 TBS water for egg wash



Roll out the pizza dough fairly thinly. Mix together the cheeses, garlic, and thyme. Spread over half the dough. Lay the prosciutto evenly on top of the cheese mixture. Cover the cheese and prosciutto with the other half of the dough. Roll up and crimp the edges. Brush the top with egg wash and bake in a 425° F oven 20-430 minutes or until nicely golden. Let cool slightly before serving.

Venison Cabernet

I know there are a lot of you out there that probably don't have access to wild game. If you don't hunt, don't know someone who hunts, or don't live near a specialty grocery store, you're probably out of luck. You can certainly make this dish with beef, and it will be delicious, but it won't be the same. Wild game has a distinctive flavor. Often, folks refer to this as "gaminess", but they are usually misspeaking, as I discussed in a post about baked rabbit.

I adore wild game. Elk is my favorite, but since I left the moutainous west almost eight years ago, I haven't had much opportunity to cook with it. Venison, on the other hand, actually got easier to have around once I married. I hunted venison before I got married, but having the time and resources made it a haphazard affair. Fortunately, I married into venison! I know, that sounds weird, doesn't it? Funny thing, though, my brother-in-law, who is a big hunter, tied the knot with a vegetarian. It's definitely been a good thing for me. I've had a non-stop stock of venison ever since.

While I cook all kinds of venison dishes, this is my favorite "quick" dish (as opposed to roasts, and such). The boldness of the Cabernet stands up to and accentuates the flavor of the meat and creates a delicious sauce to boot. I've served it over a number of things, but pasta is my favorite. Bow ties look beautiful and are a chewy and satisfying partner to this dish.

Venison Cabernet
Yield: 4 servings

1 lb small cubes of venison chops, steaks, or tenderloin
1 TBS vegetable oil
1/3 cup sliced shallots
2 large cloves garlic, minced
2 cups quartered mushrooms
1 tsp fresh thyme, minced
1 cup beef broth
3 TBS cornstarch
1 cup Cabernet wine
salt & pepper to taste

Heat the oil in a dutch oven or stock pot over medium-high heat. Add the meat pieces and brown on all sides. Depending on the size of your pot, you may need to brown the meat in batches. If the pieces don't have enough leg room in the pan they will steam instead of brown. Remove the meat and set aside.

If necessary, add another drizzle of oil to the pan. Reduce the heat to medium and add the shallots, mushrooms, garlic, and thyme. Cook until browned and soft. Deglaze the pan with the beef broth. Return the meat to the pan. Mix the wine and cornstarch until there are no lumps and add to the pan, stirring to mix everything together. Bring to a simmer and cook for twenty minutes. Add salt and pepper to taste. Serve over pasta or potatoes.

Ham and Cheese Filled Crepes

My big indulgence each week is my Thursday "card" playing day with the gals. We play Mah Jongg. Not the computer version, but the old fashioned tile version. To be honest, I didn't even know such a thing existed until I started playing with this group. While the game is a little more involved than most card games, once you get the hang of it, it's great fun!

One of the best things about this group, however, is that each week someone new is responsible for bring lunch. I served my recently posted Peanut Butter-Oatmeal Bars when it was my turn about a month ago. Being military wives, we all come from such diverse backgrounds that each week's lunch is a pleasant surprise.

Take lunch from a couple weeks ago, for instance. We were served a delicious lunch of ham and cheese wrapped in crepes. Now, if you've been with me long enough, you might remember that I have a thing for crepes. In fact, usually, when I make them, it's all I can do to not eat every single crepe the second it comes out of the pan... makes it kind of hard to collect enough to make anything! Well, this lunch reminded me with a vengence just how much I love crepes, so I had to make them myself for dinner.

These little rolls are so easy and delicious! In fact, my husband, who kind of rolled his eyes when I told him what I was making for dinner, took one bite, gave me a wink and a little Cheshire grin and said, "I guess these are OK." Okay, indeed! Silly husband for doubting me!

All you need to make these are a few simple ingredients. To make the crepes, you just need some eggs, milk, flour, and butter. I've included a crepe recipe below so that you have enough batter for this recipe, but if you need a refresher on making crepes, just go take a look at my crepes post. I make my crepes for this recipe a little thicker than I normally do. In addition to crepes ingredients, you will need 9 ounces of thinly sliced ham (I used a container of Oscar Meyer Deli Fresh Honey Ham) and 6 ounces of cheese (I used Muenster).

For each roll, place a small amount of shredded cheese on the inside of the crepe. Place four slices of ham on top and then sprinkle a little more cheese. Note that you don't need a lot of cheese on each roll. A little goes a long way.

Then just loosely roll up the crepe and place in a greased 13x9 pan. Bake at 375° F for 20-25 minutes, or until heated through.

As soon as they'rer heated through, they're ready to serve. I'd start with two. These things are deceptively satisfying and filling!


Crepe Recipe
Yield: 8 thick crepes (1/4 cup batter each)

3 eggs
1 1/2 TBS butter, melted
3/8 tsp salt
2/3 cup flour
1 cup milk

Mix and then run through a sieve to make sure you don't end up with lumpy crepes. Cook over medium heat in a ten-inch non-stick skillet. A ten-inch skillet will typically result in eight-inch crepes.