This is called a guts shot
This is a really fantastic strata that is also low in fat. If you want it to be high in fat add more cheese and use butter to toast the bread. Cream can not hurt in the broth either.
I used a mixture of rye and whole wheat bread but flax seed and ten-grain torpedo are good alternatives. The recipe below is adapted from Piatto Unico: When One Course Makes a Real Italian Meal.
Red Cabbage Bread Casserole
- 1 cup onion, thinly sliced
- 1 tbsp butter
- 4 tbsp olive oil
- 1/4 cup Romano grated
- 4 cups red cabbage thinly sliced
- 4 cups day old whole grain bread mixture cut into cubes
- 3 cups chicken stock
- 1/2 cup dry white wine
- 2 eggs
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh parsley
- 6 ounces brie
Coat bread cubes in 1/8 cup Romano, olive oil, salt and pepper. Toast in an oven at 275 degrees until lightly browned and dry, about 30 minutes, stirring occasionally. Spread toasted bread into a greased 9×13 baking dish. In a large saute pan melt butter and saute onion until dark golden brown. Add cabbage and saute until it begins to caramelize. Pour in the wine and deglaze pan. Cook mixture until all liquid is absorbed, then spoon vegetables over bread cubes. Whisk stock and eggs together until frothy, then add oregano and half the parsley. Pour mixture over bread and let set in the refrigerator for at least two hours, but overnight for best results. Top with cheeses and remaining parsley, cover with foil and bake at 375 degrees until bubbly. Remove foil and bake until top begins to brown, about 15 minutes. Serve hot.
Fresh coffee and sliced fruit go well with this
A coworker of Katherine’s unloaded some of her extra jam on us. It was all really tasty, but a few years old so we wanted to make sure it didn’t sit long at our house. We know from watching a certain zombie show that canned food has a long shelf life, but until the zombie apocalypse comes we’ll try not to let things linger in our pantry. These muffins are quite chunky. If you want them to be less so, cut back or omit the fresh apples. We didn’t add sugar because the apple butter was sweet enough. Feel free to adjust the sweetness.
Apple Butter Muffins
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk*
- 1/2 cup apple butter, plus one tablespoon
- 2 tbsp melted butter
- 1 egg
- 1/4 tsp chopped pecans
- 1 large apple, cored and diced (about 1 1/2 cups)
Preheat oven to 400. Grease 12 regular muffin cups. Mix dry ingredients in a large bowl. Create a well in the center and add 1/2 cup apple butter, buttermilk, butter, egg. Stir to incorporate. Fold in apples and nuts. Divide batter between muffin cups. Use a pastry brush to brush the remaining apple butter on the muffin tops. Bake for about 20 minutes, or until a knife inserted in the center comes out clean.
Notes: If you don’t have buttermilk, you can put a half tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the half-cup mark with regular milk. Let stand for five minutes before using.
Raw egg white is non negotiable
We got this classic cocktail recipe from Epicurious. The trick is in the double shaking and soda water trickle.
- 2 oz gin (we like Hendrick’s)
- 1 dash orange flower water
- 1 egg white
- 1 tbsp heavy cream
- 1 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
- 1 tbsp simple syrup
- 1 1/2 oz soda water
In a shaker place everything but soda water and shake vigorously for 30 seconds. Fill shaker with 1/2 cup ice and shake again for another 30 seconds. Strain drink into glass. Gently pour soda water into shaker to loosen foam. Spoon foam and soda water into glass. Serve immediately.
What does a musical fruit cause to happen
This is a really hearty bean soup perfect for a cold winter day.
Cranberry Bean and Turnip Green Soup
- 1 lb cranberry beans washed and soaked in cold water overnight
- 1 ham hock
- 2 cups chopped mushrooms
- 2 celery ribs diced fine
- 3 tbsp minced garlic
- 1 onion diced fine
- 4 tbsp oregano, chopped fresh
- 4 cups chicken stock
- 1 bunch turnip greens, washed, stems removed and leaves torn into small pieces
- 2 tbsp bacon fat or oil
In a large stock pot heat oil and saute the onion over medium low until golden brown. Add celery and mushrooms and saute until browned. Add garlic and ham hock and sear meat on all sides. Add beans with the soaking liquid, chicken stock and half the oregano. Bring to a boil then simmer until beans are tender, about 1 hour. Remove ham hock and cut meat from it. Add meat, torn turnip greens and remaining oregano to beans. Continue to cook until slightly thickened, about 20 minutes. Serve with crusty bread or cornbread.
The pork chop underneath is pretty good too
Serve this hot right off the grill for best results.
- 1 lb asparagus trimmed
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp fish sauce
- 1 tsp cayenne pepper
Toss everything together and then grill until slightly charred, flipping once.
So tender and juicy
This will work well with a chicken if you do not have a hen. The leftover broth is excellent in stocks and stews.
- 4 lb whole hen cleaned, giblets separated, skinned and trussed
- 1 large head garlic sliced in half
- 1 large carrot cut into chunks
- 2 ribs celery cut into chunks
- 1 medium onion cut into chunks
- 4 sprigs fresh oregano
- 4 sprigs fresh marjoram
- 1 tbsp black peppercorns
- 1 tbsp juniper berries
- 4 cups chicken stock
- 2 cups dry white wine
- 1 cup cream
In a large stock pot melt a tablespoon of bacon fat or oil over medium low heat. Saute onion until golden, then add carrot and celery. Saute vegetables until softened then add everything else but the cream and hen. Bring stock to a boil then cover and simmer 10 minutes. Add hen and place in an oven at 325 degrees. Braise bird, flipping once and basting with pan juices until cooked, about 2-3 hours. Remove bird from sauce and let rest 30 minutes before slicing. Meanwhile strain broth and reserve two cups. Use the rest of the sauce as stock in other recipes. Bring reserved two cups to a boil then add cream and simmer until it begins to thicken and coat a spoon. Sauce should still be very thin. Serve meat sliced drizzled with sauce.
Can you believe it’s October already?! Down here that means raking (or not) leaves in shorts. But hey, at least it feels like fall in the kitchen.
Roasted Butternut Squash Salad
What a great salad
Veal is a better choice
Creamy Stovetop Risotto
This is not risotto
Flambeed Pears with Star Anise
You can’t go wrong with fruit, sugar and butter