Celery Pesto

 Celery Pesto 

I friend of mine was over and was looking at all the pesto i have in the Fridge and she asked about this one.  I like using this on fish or as an addition to other sauce.  I call it my little taste of summer, its really easy to make, and is last for about to 6 months in the Fridge.

Ingredients

10 to 12 cups of Celery leaves

1 cup of Italian Parsley leaves

6 to 8 cloves of garlic

2 teaspoons Lemon zest

Olive Oil

Directions

Spin dry the leaves, i leave the stems on the leaves as well. 

Place the garlic and lemon zest in the food processor first and then pulse until a medium chopped.  You can drizzle in a bit of Olive oil to help the processor.

Place in a jar.

And cover with Olive Oil, about an inch above the Celery.

When you remove some to use always top off the Olive oil, if you do not the celery pesto will start to brown.

Enjoy Cooking 

Salmon en Croute

Salmon en Croute

Well at least my version of en Croute; i looked at all the recipes and thought i can put my spin on this.

Ingredients

2 8 to inch fillets of Salmon

Puff pastry dough, pre made, much easier

1 6 to 8oz package of cream cheese at room temp

1 pint of mushrooms of choice, diced

1 1/2 teaspoons whole grain Dijon mustard

1 egg, mixed with a bit of water 

Olive oil

Bunches of the following fresh herbs, diced

Chives

Italian Parsley

Dill

Thyme

Tarragon

2 teaspoons Lemon Zest

4 cloves of Garlic, diced

1/4 teaspoon Turmeric

1/4 teaspoon ground Chipotle Chili pepper

1/4 teaspoon ground Ginger

1/4 teaspoon ground Seeds of Paradise

Salt to taste

Directions

Pre-heat oven to 375 degrees

Clean Salmon and set aside.

Place mushrooms and Olive oil in skillet and brown the mushrooms. Right before you are to remove from heat add whole grain mustard and toss. Set aside

Roll out pastry dough on parchment line cookie sheet

In a bowl place the following: Cream cheese, fresh herbs, garlic, lemon zest and spices.  Mix well.

Place one of the Salmon fillets on pastry, to one side.

Next spread half the cream cheese mixture on top of fillet.

Place the other Salmon Fillet on top, spread the balance of the cream cheese mixture, followed by the mushrooms.

Fold pastry over the top, roll up and crimp edges to close.  I have been told i need to work on by presentation with my pastries.  I am working on it, i am concerned with the taste first.

Place in oven and back for 25 minutes, remove brush with egg wash and return to the oven for another 20 to 25 minutes or until golden brown.  

Remove, let rest for 5 to 10 minutes, then slice and serve. 

Serve with Cucumber and Tomato Dill salad.

Enjoy Cooking.

Beef Wellington

Beef Wellington

I was been asked several times to make this, so i finally gave in and made it. I did look at several old recipes and figured i could update it: here is my take on it.

Ingredients

Duxelles

1 pint Cremini Mushrooms

1 pint of Hen of the Wood Mushrooms

1 pint of Shiitake Mushrooms

3 Shallots, rough chopped

5 cloves of garlic

3 sprigs of Thyme, leaves only

1 teaspoon ground Cumin

1 teaspoon ground Paprika

2 tablespoons unsalted butter

2 tablespoon Truffle oil

Salt and pepper to taste

Beef

3 Lb center cut beef tenderloin or London Broil

Avocado Oil

Puff pastry

2 eggs, beaten 

Dijon mustard

Salt and Pepper to taste

Gravy

2 shallots, minced

3 cloves of garlic, minced

3 springs of Thyme

1 cup Brandy

2 cups stock

2 cups ricotta cheese

2 tablespoon whole grain mustard

1 teaspoon ground Cumin

1 teaspoon ground Grains of Paradise

1/4 teaspoon ground Cinnamon

Salt to taste

Directions

Remove beef from fridge and let get to room temp

Preheat oven to 425 degrees

Duxelles

Place all the ingredients with the exception of the butter and oil in the food processor and pulse until finely chopped.

Next add butter and oil to a skillet, melt and whisk together. Now add the mushroom mixture and saute for about 10 minutes until most of the liquid is gone.  Season with salt and pepper and set aside.  

In same pan on high heat, add a bit of avocado oil.

Season beef and place in hot pan and sear on all sides, about 2 to 3 minutes each side.

Once seared, remove from heat, place on a sheet of plastic wrap. Before wrapping up, coat the beef on all sides with Dijon mustard, then wrap up tight and set aside.

On a lightly floured surface roll out puff pastry. Depending on the size of the sheet of pastry you might need two sheets.

Spread out Duxelles on pastry as shown above.  The unwrap beef and place on pastry. Roll up pastry around beef, using egg wash to seal the overlapping pastry. Make sure the beef is completely sealed. Place on a parchment prepared baking sheet, seam side down.  Brush egg wash over the entire pastry.

Cut a few slits on the top in top o vent the steam.

I used a London Broil, thus for not completely uniformed shape.

Bake for about 40 to 45 minutes or until a meat registers 125 degrees.

Remove from oven and let rest for 15 to 20 minutes.

While beef is baking make the gravy,

In the same pan you seared the beef place shallots, garlic and saute for 2 minutes on medium heat. Now add the brandy, remove from heat and flambe, once flame dies, return to heat and add stock, Simmer until it reduces by half.  At this point you can strain out the solids, but i like them in, yes the gravy is not smooth but its still taste good.  Add ricotta, mustard, spice and herbs to pan. simmer until it reduce by half again or is the desired thickness.  Pour into serving vessel.

Cut meat and serve with roasted Potatoes 

Enjoy Cooking. 

Soy Glazed Chicken

This a pretty easy recipe but packs great flavor.

Ingredients

8 bone in, skin on, Chicken Thighs

2 cups homemade Chicken Stock

2/3 cup Raw Sugar

1/2 cup Rice Vinegar

1/2 cup reduced sodium Soy Sauce

1/4 Pickled Ginger

4 tablespoon diced Garlic

1 tablespoon dried Chives & Parsley

Avocado Oil

Salt and Pepper to taste

In large skillet over medium high heat, Drizzle enough oil to coat bottom of pan.

Next, in two batches, place Chicken thigh, skin side down, until golden brown and the skin is crispy.  Note: you are only cooking the one side.

Once all the thighs are cooked, and the chicken is transfer to a plate. 

Whisk together the Soy Sauce and Vinegar before going to the next step.

Pour off most of the fat from the skillet.

Replace skillet to the heat, medium high, and add sugar. stirring in until it dissolves and becomes a golden syrup. 

Slowly add, whisking as you are adding, the Soy Vinegar mixture to sugar. The sugar might seizes as the liquids hit the skillet, but just whisk until it most of it redissolves. Now whisk in the Chicken Stock and whisk until liquids are smooth.

Now add the Ginger and Garlic to the Skillet and stir.

Time now for the Chickens return to the skillet: Place skin side up.  Raise the heat to high, once the sauce is begins to boiling, reduce the heat to a gentle simmer, partially cover (tilt the lid enough so the steam can escape) and cook for 25 minutes.

After the 25 minutes transfer Chicken to serving plate.

Bring the sauce in the skillet to a boil and reduce until thick.  Just when the sauce clings and coats the spoon.

Pour Sauce over Chicken and garnish with Chives and Parsley.

Enjoy Cooking

Roasted Brussels Sprouts

Roasted Brussels Sprouts: this recipe usually converts people from disliking them to loving them 

and its really simple.

Ingredients

Preheat oven to 375 degrees

One stalk of Brussels Sprouts ( for some reason they are much cheaper in the stalk)

4 to 5 tablespoons Olive Oil

3 tablespoons of minced Garlic

1 Shallot minced (optional)

1 tablespoon Maple Flakes

1 to 2 tablespoon Maple Syrup

Salt and Pepper to Taste 

Remove sprouts from stalk: its really easy, just bend them back from the top down. 

Keep the stalk: i cut it cup and freeze it to use in stocks.

Cut Brussels Sprouts in half, place in a bowl with Olive Oil, Garlic, Shallot (if using),

Salt and Pepper :  toss to combine

I usually let the mixture sit for at least an hour, tossing it a few times during that time

Next place in a bake dish and sprinkle the Maple Flakes on top. 

I use Tonewood out of Vermont, go to 

www.tonewoodmaple.com

To order them online or find a location near you to buy them.

I like Tonewood since its just Maple Syrup, some other flakes have added un-natural things ...

Place Brussels Spouts in the oven and roast for about an hour, tossing them a few times during that time, 10 minutes before they are done, drizzle the Maple Syrup on them and place back in the oven.

Enjoy Cooking

Garlic Scape Pesto

Ingredients

4 bunches of Garlic Scape's

1 8oz bag of shelled Pistachios

Olive Oil

Salt & Pepper 

Place Pistachios in CuisinArt  and pulse until ground as shown below

Next cut the tops off the scape's and chop up the stems. Do not throw away the tops, you can add them to sauces and soups.

Add the scape's to the CuisinArt and pulse to combine with nuts

Now turn on the CuisinArt and stream olive oil until the below consistency is achieved.

You can add the salt and pepper to taste at this time as well but i usually wait until I am using the pesto and add it at that time. 

Place in a jar and top off with olive oil, it will keep the pesto fresh and prevent browning. 

Note: sorry for the different light levels in the photos, it was sunny when i started the process but then we had a thunder storm roll through, so the light levels kept changing in each photo. 

Stuffed Cabbage

When i was going through my recipe file i came across this recipe. I remember my Mom made a great stuffed cabbage and a few years ago i decide to create one of my own. I use pork instead of beef and i add a few other ingredients to give it a smooth flavor, i hope you all enjoy this.

Stuffed Cabbage

Ingredients

1 large savoy cabbage
1 LB of lean ground pork
1/2 LB bacon, sliced into 1 inch slices
2 cups of mushrooms of choice, chopped
2 15 oz cans of diced tomatoes
1 can of tomato paste
1 cup dry red wine
1 cup cooked rice of choice, i use brown
1/2 cup of minced carrots
8 oz Mousse Truffle
8 oz of prosciutto
2 medium onions, minced
4 cloves of garlic, minced
1 red pepper, minced
2 tablespoons of olive oil
1 egg
1 teaspoon chopped fresh thyme
1 teaspoon of fresh chopped dill
2 teaspoons of fresh chopped parley
1 bay leaf
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Directions

Place a large soup pot filled with enough salted water to cover the cabbage head, on med high heat and bring to a boil. Before add the cabbage, remove the outer leaves and core the cabbage stem. Boil the cabbage for about 5 minutes or until the leafs separate easily. Then remove head and place in colander stem side down to drain and cool.

In large skillet render off the bacon, remove the crisp bacon, reduce heat and add the 1/2 of the onions, saute until soft. Remove from heat, drain off excess fat and add half the garlic, thyme, dill and parsley, stir to combine. Then let stand for about 5 minute to cool.

Once cool next add the ground pork, Mousse Truffle, rice and egg, using your hands to combine, then set aside.

Now remove the leaves from the cabbage, patting dry as you go. Next cut a V at the stem end of the leaf.

Placing the leaf on a cutting board with the V towards you, now place a slice of prosciutto on the leaf, followed by a scoop of the pork mixture. Now fold the sides in on the mixture, then roll up the cabbage moving away from you, then to close use a tooth pick to secure. Repeat until pork mixture is gone. Set cabbage aside as you make the sauce.

Preheat oven to 375 degrees

In a large deep dutch oven over medium heat place olive oil, carrots, red peppers, mushrooms and balance of the onions and garlic and saute until tender. Now add the balance of the ingredients, bring to a boil then reduce heat to a simmer for 15 minutes. Now arrange the stuffed cabbage in the dutch oven, cook on the stove for 5 minutes, then cover and place in the oven and bake about 90 minutes, basting about every 15 to 20 minutes. Once cabbage is tender it is done.

Enjoy Cooking

Tarragon Chicken

Here is another Chicken recipe: I have been playing with roasted chickens, trying different variations on the standard Julie Child's roast chicken recipe.

Tarragon Chicken

Ingredients

1 3 to 5 lb whole chicken
2 cups low salt chicken stock
6 table spoons of butter
1/3 cup dry white wine
6 cloves of garlic smashed
3 to 6 sprigs of fresh Tarragon
salt and pepper to taste

1 cup heavy cream
2 cups reserved chicken drippings from pan
1 large egg yolk
2 table spoons of butter
2 table spoons lemon juice
1 table spoon flour

Directions

Preheat oven to 350 degrees

Using your finger make a space between the skin of the chicken and the meat. next add butter, garlic and tarragon to the space created. Make sure to do this on all sides of the bird. Place the remaining butter, garlic and tarragon in the cavity of the bird and truss the bird closed with twine. Season the outside of the chicken with salt and pepper.

In a Dutch oven just large enough for the bird, place the chicken and brown on all sides about 5 minutes each side. You will need to rotate the chicken in the pan. Once all brown, place the chicken breast side up and add the chicken stock and wine. You want it to go about half way up the side of the chicken: add more or less chicken stock to reach the half way mark.

Cover chicken and place in the oven for about 1 hours and 15 minutes. When you are at the last 15 minutes, remove cover.

Once the chicken is done, remove bird from pan and strain the drippings and reserve.

Now to make the gravy, melt the 2 table spoons of butter in a sauce pan, next whisk in the flour. Once you have a nice pale color rue add a cup of the drippings, the egg yolk, lemon juice and salt and pepper to taste. Bring to almost to a boil and remove the pot from the heat. Note: you want to whisking the sauce the whole time when it is on the heat. Now add the cream and 1 more cup of drippings. If you do not have enough drippings add chicken stock to make up what you are lacking. Once all blended transfer to a gravy boat.

Place the chicken on a nice serving platter and garnish with tarragon and serve.

Enjoy Cooking

Sauteed Chicken in Lemon Sauce

Sorry it has been awhile since my last post. It has been a bit crazy here, too many things going on but here is a recipe i came up with a few weeks ago when i was faced with making chicken but did not want the same old thing.

Sauteed Chicken in Lemon sauce

Ingredients

1 3lb chicken cut up
4 to 6 table spoons of butter
1 cup heavy cream
1/3 cup Madeira wine
1/3 cup of a dry white wine
1 large lemon, zest and juice
1 additional lemon as garnish
3 cloves of garlic, minced
2 table spoons fresh parsley, minced
Salt and Pepper to taste

Directions

In a large skillet over medium high heat place the chicken that has been seasoned with salt and pepper along with the butter. I start out with 4 table spoons of butter and add the balance if the skillet gets a bit dry. Brown chicken on all sides, reduce heat and cover until chicken is cooked through, about 30 minutes.

Remove chicken from skillet, raise heat to medium high and deglaze the skillet with the madeira and the white wine. Whisking continuously, add the lemon zest, juice and the garlic. Once the sauce has reduced by about half, lower the heat and whisk in the cream and the parsley. Return chicken to skillet, coating the chicken on all sides, cover and simmer for about 5 minutes. Remove chicken to serving platter, whisking sauce, pour over the chicken and garish with the slice lemons and serve.

Enjoy Cooking

Corn Salsa

With all the fresh corn at the farm stands, here is one of my favorite recipes. I usually make this with the left over corn from the night before.

Corn Salsa

Ingredients

4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped

Directions

Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

Enjoy Cooking

BBQ Skirt Steak

Here is my version of BBQ skirt Steak.

BBQ Skirt Steak

Ingredients

3 lb of skirt steak, about 1 to 1 1/2 thick, cut into large 6 inch blocks
1 small onion, rough chopped
1/2 cup of black bean sauce
1/2 water
4 table spoons soy sauce
3 table spoons of grated horseradish
2 table spoons rice vinegar
1/4 olive oil
2 radishes, rough chopped
6 cloves of garlic, minced
salt and pepper to taste

Directions

In a food processor or blender all of the ingredients (with the exception of the steak of course) puree until smooth. Place sauce in a large zip lock bag and then place steak in bag, seal and toss. Place in the fridge for at least 4 hours.

Heat up the BBQ, remove steak from bag and place on the grill. I cook the steak about 3 to 5 minutes on each side. Brushing on the sauce during the process.

Remove from Grill and let rest for about 3 to 5 minutes before slicing.

A variation i do with this is also include whole mushrooms in the bag with the steaks and grill those as well, then slice up and serve with the steaks.

Enjoy Cooking

Eggplant in yogurt sauce

Here is a quick summer recipe.

Eggplant in Yogurt Sauce

Ingredients

1 Large eggplant, cut into slices (skins left on)
1/2 cup Greek Yogurt
1/2 cup olive oil
1 lemon, zest and juice
3 cloves garlic minced
3 table spoons fresh Italian Parsley, chopped
3 sprigs of mint, stems removed and chopped
3 sprigs of fresh oregano, stems removed and chopped
salty and pepper to taste

Directions

You can either roast the eggplants in the oven or on the BBQ.

In a small bowl whisk together the olive oil, oregano and lemon zest. Salt and pepper each of the eggplant slices and then brush on the olive oil mixture on both sides. Roast either in the oven or on the BBQ until slightly soft, you do not want them too soft. Remove and plate up on serving platter.

In other bowl whisk together the yogurt, lemon juice, garlic and mint. Spoon over the plated eggplant then garnish with the chopped parsley and serve.

Enjoy Cooking

Garlic Chicken

There are two variations of this dish; one more country French inspired and the other Mexican Inspired both are great.


Garlic Chicken -

Ingredients

6 large stalks of celery, diced
1 large onion rough chopped
2 cups Jerusalem artichokes, rough chopped
6 sprigs of Italian parsley
3 sprigs of tarragon
1/2 olive oil
50 cloves of garlic - yes 50 with the paper left on
2/3 cups of a dry white wine or vermouth
3 lbs of cut up chicken on the bone with the skin left on
salt and pepper to taste
A loaf of french Bread

Directions

Pre-heat oven to 375 degrees
In a large covered casserole dish spread out the veggies on the bottom of the dish. Next layer the uncut parsley and tarragon on top of the veggies.
Season the chicken with salt and pepper and coat with the olive oil. Stick some of the cloves of garlic under the skin of the chicken.
Arrange chicken over veggies in one layer. Now tuck the remaining garlic around the chicken making sure the garlic is through out the dish.
Pour Wine over the entire dish.
Cover dish with foil and place the lid on casserole, you want a tight seal so no steam escapes.
Cook for 90 minutes and do not peek during cooking process.

Remove chicken, veggies and the garlic and serve with large piece of bread so that you can spread the cooked garlic on , yum.

Garlic Chicken two

Ingredients

6 large stalks of celery, diced
1 large red onion, rough chopped
2 poblano peppers, rough chopped
2 cups of Jicama, rough chopped
6 sprigs of cilantro
3 springs of oregano
1/2 cup olive oil
50 cloves of garlic
2/3 cup of rum or tequila
2 teaspoons of cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamon
salt and pepper to taste
a loaf of french bread

Directions

Pre-heat oven to 375 degrees
In a large covered casserole dish spread out the veggies on the bottom of the dish. Next layer the uncut cilantro and oregano on top of the veggies.
Season the chicken with some of the cumin, cardamon, salt and pepper and coat with the olive oil. Stick some of the cloves of garlic under the skin of the chicken.
Arrange chicken over veggies in one layer. Now tuck the remaining garlic around the chicken making sure the garlic is through out the dish. Sprinkle the remaining spices over chicken.
Pour rum or tequila over the entire dish.
Cover dish with foil and place the lid on casserole, you want a tight seal so no steam escapes.
Cook for 90 minutes and do not peek during cooking process.

Remove chicken, veggies and the garlic and serve with large piece of bread so that you can spread the cooked garlic on.

Next post Monday night

Enjoy cooking