Rabbit the better chicken
This is a great way to cook a whole rabbit.
- 2-3 lb fresh young rabbit cut into pieces
- 1 onion diced fine
- 2 ribs celery diced fine
- 2-3 carrots diced fine
- 4 cloves garlic minced
- 1/4 lb pork belly cut into small dice
- 2 cups dry red wine
- 2 cups chicken stock
- 1 28 oz can tomatoes crushed
- 2 bay leaves
- 12-14 basil leaves chopped
- 4 tbsp butter
Soak rabbit pieces in a bowl of 6 cups water yo 3/4 cup white vinegar for 30 minutes. Rinse off, pat dry and season with salt and pepper. Place pork belly in a large stock pot and saute over low heat until browned and fat is rendered. Remove pork belly to a paper towel lined plate to drain. Place rabbit in pot, turn heat to medium high and brown quickly on both sides. Remove meat and add butter to pot. Melt then saute onion, carrot and celery until soft. Add garlic, bay leaves and basil and continue to saute for 3 minutes. Return pork belly and rabbit to pan and coat. Add wine and bring to boil. Turn to simmer and reduce wine by half. Add stock and tomatoes bring to a simmer the cover and braise in an oven at 365 degrees for 1 hour. Remove from oven uncover lid half way and simmer until sauce thickens and meat begins to fall off bones. Serve over a bed of creamy grits.
Right in time for a Mexican holiday
So aside from kale the only thing at the farmers market worth buying is radishes. Luckily this helps them taste a lot better. This fills one normal sized wide mouth ball jar.
- 1 bunch radishes tops removed and sliced very thin
- 3/4 cup cider vinegar
- 3/4 cup water
- 2 tsp sea salt
- 1 tbsp honey
- 6-10 black peppercorns
- 1/4 tsp mustard seed
- 1/4 tsp dill seed
- 1 tsp red pepper flakes
Clean and sterilize ball jar. pack in sliced radishes then top with dried spices except salt. In a small saucepan heat liquids, salt and honey to a boil. Pour over radishes and seal. Let soak overnight in refrigerator before serving.
After almost a year of rental living, we’ve bought a new home and are seeing red. We’re typically earth tone people and love green, but the previous owners picked a red palette for the kitchen and we’re making the most of it. We love the open layout, wood floors and, drum roll please, gas stove. The dishwasher is even quiet. We updated the lighting and added some seating, but don’t have plans to make other changes. It’s perfect the way it is, shiny red paint and all. We have two sinks, which is one more than we really need. And did we mention how spacious it is? Here’s what’s going on in our kitchen this month:
Some extra seating and a camera-shy dog
Some flowers from the front yard and a vase from an estate sale
An old friend
A new perch for Rocky
Some practical pottery
A wee bit of mint
A spice rack from Katherine’s parents
An antique buffet
Plenty of room for a dinner party
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
This photo is super creative or at least the recipe is
Fresh swordfish steaks and morel mushrooms are the secret.
Swordfish and Red Lentil Puree
- 2 swordfish steaks 3/4″ thick
- 1 tsp turmeric
- 1 tbsp fresh oregano chopped fine
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1 cup red lentils
- 1 shallot chopped fine
- 2 tbsp minced garlic
- 1/4 cup fresh morels chopped
- 2 cups chicken stock
- Water as needed
In a shallow baking dish big enough for the fish mix turmeric. oregano, cayenne and olive oil into a paste. Season fish with salt and pepper, then rub paste into flesh and let marinate for 4-6 hours. For lentils melt 2 tbsp butter in a 3 quart stock pot and saute shallot over medium heat until soft. Add garlic and mushrooms and stir to coat, then add lentils and stir to coat again. Pour in chicken stock, bring to a boil then simmer on low mostly covered until lentils have completely broken down and are smooth adding water as needed. Meanwhile heat 4 tbsp butter in a cast iron frying pan large enough for fish. Cook fish over medium high heat until done, about 4 minutes per side. serve on top of a bed of lentils sprinkled with chopped parsley.
Only fresh oysters will do
Oyster soup recipes are mostly cream based. Mostly.
Oyster and Andouille Soup
- 1 lb shucked oysters about 14-20 depending on size
- 2 fresh andouille sausage sliced
- 6 whole anchovies packed in salt rinsed and chopped
- 2 chili de arbols chopped fine
- 1/4 cup butter
- 1/3 cup flour
- 1 can tomatoes crushed by hand
- 1 red bell pepper diced medium
- 1 onion diced fine
- 1 leek quartered chopped fine
- 2 tbsp garlic minced
- 6 cups chicken stock
- 3 tbsp fresh parsley
Shuck oysters, save juice and rinse. In a large stock pot melt butter and saute onion over low heat until golden. Add chili peppers, sausage and anchovies and brown meat. Add bell pepper and leak and saute until vegetables are soft. Add garlic and cook until fragrant, then add flour and mix well. Continue to saute on low until roux begins to color then add tomatoes and deglaze pan. Bring heat to medium and add oyster liquid and broth. Bring to a boil then turn to a low simmer and cover. Cook for 1 hour stirring occasionally. Season with salt and pepper. If ready to serve add oysters and poach for 1 minute. If not let soup stand until ready, bring back to simmer and then poach fish. Soup base gains spice and flavor if left to sit for a couple hours.
Also known as yellow turnips
This is a simple way to serve rutabaga. any assortment of root vegetables will work.
Roast Root Vegetables
- 1 rutabaga peeled and cubbed
- 2-4 carrots peeled and cut into large bites
- 1-2 potatoes peeled and cubed
- 6-8 small whole cloves garlic
- Olive oil
- Old bay
- 2 tbsp cider vinegar
Toss everything together but vinegar and place on a roasting sheet in one layer Roast at 425 degrees until browned, stirring every so often. Sprinkle on vinegar and roast 10 minutes more. Serve hot sprinkled with fresh parsley.
Talk about perfect
This is a great stuffing for lamb. I used a mixture of golden raisins, figs and currants. It can be topped with a light pan gravy as well.
Fruit Stuffed Lamb
- 2 1/2-3 lb boneless lamb roast butterflied
- 2 cups mixed dried fruit diced fine
- 1 1/2 oz brandy
- 1/2 cup chopped hazelnuts
- 1 tsp cayenne pepper
- 1 tbsp fresh rosemary
Pound out lamb and season with salt and pepper. Mix all other ingredients in a bowl and let stand 30 minutes stirring occasionally. Spread mixture over lamb and roll into a log. Tie with bakers twine and place on a rack in a roasting pan with 2 cups red wine. Roast at 425 degrees for 15 minutes then turn heat to 345 degrees and cook until done. Let stand 15 minutes before slicing.