I have used pumpkin in many ways this year more than ever before. I try to use more colorful foods in my diet and pumpkin is very colorful. This weeks has been part of that project.
Roasted Brats with Apple Chutney
Stuffed Pumpkin
Ginger-Pumpkin Souffle
The brats were a recipe that was part of the demonstration at the Food Wine Experience last week. The brats are browned and placed upon a bed of apples, onions, garlic, salt, brown sugar, red wine vinegar, red pepper flakes, mustard seeds, and slivers of fresh ginger and roasted. This is a great recipe for brats. The chutney is an excellent addition.
The stuffed pumpkin was an new experience for me. Have read about them often, but this the first time I have done one. The hardest part was cleaning out the pumpkin. I should have made a larger opening, but it worked out OK. Salt and pepper the inside of the cleaned out pumpkin. In a bowl I mixed dried bread cubes, Gruyere cheese cubes, diced garlic cloves, cooked bacon and mushrooms, green onion slices, and thyme. Cream and nutmeg is poured over the mixture inside the pumpkin and baked. It came out super. I loved the flavors with the pumpkin and was a great and delicious show piece.
The souffle was also a great addition. It was calorie conscious and very good. Soy milk was used with fresh ginger, eggs and canned pumpkin. The process is much as other souffles. The baked souffle is lovely and I sprinkled the toasted seeds from the pumpkin on top.
This was a pumpkin celebration and most enjoyable. We shall see what next week brings. No soup today since I have a lot leftover from last week.
Have a great autumn week and keep warm.
Sunday, October 31, 2010
Sunday, October 24, 2010
Kohler Food and Wine Experience 2010
This weekend was the tenth Food Wine Experience in Kohler Wisconsin. The event is held at The American Club and the surrounding area. The Inn and Shops at Woodlake also host seminars and chef cooking demonstrations. A vendor marketplace is available for visitors to sample and purchase a variety of foods. I attended two demonstrations by Food Network chefs Anne Burrell and Aida Mollenkamp. Both were entertaining and informative. The food on my table on Sunday was shown on Anne Burrell's show 'Secrets of a Restaurant Chef'
Pork Kebabs with Romesco Sauce
String Bean and Potato Salad
Pork loin is cut in cubes and marinated in cumin, smoked paprika, red pepper flakes, garlic, lemon and EVOO. The cubes are put on skewers and grilled. The meat is removed from the skewers and served on the sauce.
Romesco sauce is a cooked mixture of EVOO, garlic, red pepper flakes, tomatoes, piqauillo peppers, bread, almonds, saffron, vinegar, and parsley. The mixture is processed until smooth and spooned on the plate with the pork on top.
The bean potato salad can be made well ahead of time and served at room temperature. Red potatoes and garlic are boiled in salted water until fork tender. The potatoes are cut in half and tossed with cooked green beans. The dressing is vinegar, EVOO, slivered kalamata olives, oregano and sliced scallions.
This meal presents a very pretty plate. The red of the sauce with the browned pork cubes. The glossy potatoes, bright green beans and kalamata olives add to the color palate.
The recipes from the demonstrations will appear here in later entries. Braised chicken thighs and bratwurst with chutney style apples.
The soup this week is a chicken, vegetable, rice soup. Simple and filling, this will make for great lunches with rice crackers and fruit.
Pork Kebabs with Romesco Sauce
String Bean and Potato Salad
Pork loin is cut in cubes and marinated in cumin, smoked paprika, red pepper flakes, garlic, lemon and EVOO. The cubes are put on skewers and grilled. The meat is removed from the skewers and served on the sauce.
Romesco sauce is a cooked mixture of EVOO, garlic, red pepper flakes, tomatoes, piqauillo peppers, bread, almonds, saffron, vinegar, and parsley. The mixture is processed until smooth and spooned on the plate with the pork on top.
The bean potato salad can be made well ahead of time and served at room temperature. Red potatoes and garlic are boiled in salted water until fork tender. The potatoes are cut in half and tossed with cooked green beans. The dressing is vinegar, EVOO, slivered kalamata olives, oregano and sliced scallions.
This meal presents a very pretty plate. The red of the sauce with the browned pork cubes. The glossy potatoes, bright green beans and kalamata olives add to the color palate.
The recipes from the demonstrations will appear here in later entries. Braised chicken thighs and bratwurst with chutney style apples.
The soup this week is a chicken, vegetable, rice soup. Simple and filling, this will make for great lunches with rice crackers and fruit.
Monday, October 18, 2010
"Chicken, Chicken, Chicken"
A beautiful sunny weekend and the smell of roasting chicken. Doesn't get better than that. A busy week ahead so I needed to be sure I prepared something that could be used in other ways in other dishes. Here is what's on the table.
Perfect Roast Chicken
Smashed Potatoes and Broccoli
Baked Pears with Pumpkin Cream and Cinnamon-Roasted Pumpkin Seeds
Soba Noodle Soup
The chicken is very simple. A lemon is cut in quarters and placed in the cavity along with a head of garlic cut in half and sprigs of thyme. Vegetables are layered in the bottom of the roasting pan; carrots, onion, and fennel. The chicken is placed on the vegetables and brushed with melted butter. The skin turns a warm shade of brown during roasting and the juices cook into the vegetables.
The potato dish was a pleasant surprise. The recipe called for Yukon gold potatoes but I chose to use sweet potatoes which are cut in cubes and cooked in salted water. After about 20 minutes, broccoli florets are added to the potatoes. The potato/broccoli mix is drained and milk, a bit of butter are added, then the mixture is mashed. Salt and pepper to taste. An excellent dish and it reheated very well this evening.
Pears are in season and I really like Bosc. Pears are cut in half the long way, the stem and seeds are removed. Riesling, honey, cinnamon stick and a bay leaf are poured over the top and basted several times during baking. The filling was a mixture of cream cheese, pumpkin and whipped cream. I toasted pumpkin seeds with cinnamon, sugar and a bit of butter and these were sprinkled over the top. A nice ending to the meal.
The soup this week used some of the leftover chicken. Chicken broth is the base with slices of ginger root and soy sauce. Soba noodles are added and cooked until tender. Then the shredded chicken is stirred into the broth. In a bowl a mixture of coleslaw mix, snow peas and scallions covers the bottom. The hot soba noodle broth is poured over the vegetables. Have not made this kind of soup before, but it is very good and will make for some great lunches this week
The rest of the chicken will be part of an apple, pecan salad later in the week.
I will be attending the Food-Wine festival in Kohler Wisconsin next weekend so my food on Sunday will likely be simple. I have been to the festival before and enjoyed the demonstrations and market place.
Have a good week and enjoy the foods of the harvest.
Perfect Roast Chicken
Smashed Potatoes and Broccoli
Baked Pears with Pumpkin Cream and Cinnamon-Roasted Pumpkin Seeds
Soba Noodle Soup
The chicken is very simple. A lemon is cut in quarters and placed in the cavity along with a head of garlic cut in half and sprigs of thyme. Vegetables are layered in the bottom of the roasting pan; carrots, onion, and fennel. The chicken is placed on the vegetables and brushed with melted butter. The skin turns a warm shade of brown during roasting and the juices cook into the vegetables.
The potato dish was a pleasant surprise. The recipe called for Yukon gold potatoes but I chose to use sweet potatoes which are cut in cubes and cooked in salted water. After about 20 minutes, broccoli florets are added to the potatoes. The potato/broccoli mix is drained and milk, a bit of butter are added, then the mixture is mashed. Salt and pepper to taste. An excellent dish and it reheated very well this evening.
Pears are in season and I really like Bosc. Pears are cut in half the long way, the stem and seeds are removed. Riesling, honey, cinnamon stick and a bay leaf are poured over the top and basted several times during baking. The filling was a mixture of cream cheese, pumpkin and whipped cream. I toasted pumpkin seeds with cinnamon, sugar and a bit of butter and these were sprinkled over the top. A nice ending to the meal.
The soup this week used some of the leftover chicken. Chicken broth is the base with slices of ginger root and soy sauce. Soba noodles are added and cooked until tender. Then the shredded chicken is stirred into the broth. In a bowl a mixture of coleslaw mix, snow peas and scallions covers the bottom. The hot soba noodle broth is poured over the vegetables. Have not made this kind of soup before, but it is very good and will make for some great lunches this week
The rest of the chicken will be part of an apple, pecan salad later in the week.
I will be attending the Food-Wine festival in Kohler Wisconsin next weekend so my food on Sunday will likely be simple. I have been to the festival before and enjoyed the demonstrations and market place.
Have a good week and enjoy the foods of the harvest.
Sunday, October 10, 2010
On a Mission....
This weekend I thought I would begin a mission of searching for recipes for the cold winter months ahead. They will be prepared on weekends and reprised during the week. I am a huge fan of meatloaf and risotto and tried the first of what I expect will be several recipes for each. Also a recipe for soup to take to work during the cold weather to come. Here is what was on my table:
Pork-and-Pumpkin Chili
Creamy Baked Pumpkin Risotto
Meatloaf with Tomato Relish
The chili is a bit labor intensive, but was worth all the chopping and simmering. I worked with 2 ingredients I have not used before; poblano peppers and mustard greens. Pork shoulder is an inexpensive and flavorful cut of meat requiring a lot of trimming to cut into cubes which are simmered in Mexican beer and water, skimming off surface foam. Diced chipotle peppers in adobo sauce, and dried oregano are stirred in. Chopped tomatoes, onions and the poblano are sauteed in oil in a skillet with salt and pepper. More oregano, chili powder and garlic are added as is a can of pumpkin. This is added to the simmering pork for 30 minutes. Add the chopped mustard greens and simmer until they are tender. The chili is served with a dollop of a sour cream/pumpkin mixture and a lime wedge. It does have a bit of a bite to it but I expect will become a cold weather favorite.
Risotto is an easy enough preparation, but requires careful attention. The addition of hot broth to the rice cannot be ignored or all will be lost. I found a risotto recipe that is prepared in the oven. Broth, arborio rice, diced butternut squash, canned pumpkin, diced onion, salt, and pepper are stirred together in a baking dish. The dish is covered in foil and put in the oven for about 35 minutes. The foil is lifted a couple of times during the baking and the mixture stirred. When most of the liquid has been absorbed and the rice is cooked, it is removed from the oven and grated cheese, cream cheese, EVOO and chopped herbs are added. I used the last of the basil from my herb garden. The dish is very pretty to look at and yummy. I can think of other combinations of vegetables, etc. to use in place of the squash and pumpkin. Another winner!
I think there are as many meatloaf recipes out there as there are people who love it. Everyone has their own favorite. The one I chose is a bit different in that a tomato relish is prepared, cooled and about half is mixed with the meats. The relish is made of tomatoes, onion, garlic, red bell pepper and chopped flat leaf parsley. After the mixture is cooked and the vegetables are softened, ketchup, Worcestershire sauce, salt and pepper are added. Stir the relish into equal parts of ground chuck and pork, eggs, dry thyme, milk soaked bread, salt and pepper. A loaf is formed and placed on a rack on a cookie sheet. The rack keeps the meatloaf from sitting in the fat that will come out during cooking. More relish is spooned over the top and strips of bacon are laid lengthwise over the relish on the top. Bake until thermometer registers 155 degrees in the center. Cool slightly and slice. I am not sure I will need to try any other recipes. This one really rocks!
I am very pleased with this table and will proceed with my mission of discovering foods that can be prepared ahead and used again, perhaps in other forms. Leaves more time for reading and other indoor activities.
Have a good week and I hope you try some of these during the cold weather. Bon Appetit.
Pork-and-Pumpkin Chili
Creamy Baked Pumpkin Risotto
Meatloaf with Tomato Relish
The chili is a bit labor intensive, but was worth all the chopping and simmering. I worked with 2 ingredients I have not used before; poblano peppers and mustard greens. Pork shoulder is an inexpensive and flavorful cut of meat requiring a lot of trimming to cut into cubes which are simmered in Mexican beer and water, skimming off surface foam. Diced chipotle peppers in adobo sauce, and dried oregano are stirred in. Chopped tomatoes, onions and the poblano are sauteed in oil in a skillet with salt and pepper. More oregano, chili powder and garlic are added as is a can of pumpkin. This is added to the simmering pork for 30 minutes. Add the chopped mustard greens and simmer until they are tender. The chili is served with a dollop of a sour cream/pumpkin mixture and a lime wedge. It does have a bit of a bite to it but I expect will become a cold weather favorite.
Risotto is an easy enough preparation, but requires careful attention. The addition of hot broth to the rice cannot be ignored or all will be lost. I found a risotto recipe that is prepared in the oven. Broth, arborio rice, diced butternut squash, canned pumpkin, diced onion, salt, and pepper are stirred together in a baking dish. The dish is covered in foil and put in the oven for about 35 minutes. The foil is lifted a couple of times during the baking and the mixture stirred. When most of the liquid has been absorbed and the rice is cooked, it is removed from the oven and grated cheese, cream cheese, EVOO and chopped herbs are added. I used the last of the basil from my herb garden. The dish is very pretty to look at and yummy. I can think of other combinations of vegetables, etc. to use in place of the squash and pumpkin. Another winner!
I think there are as many meatloaf recipes out there as there are people who love it. Everyone has their own favorite. The one I chose is a bit different in that a tomato relish is prepared, cooled and about half is mixed with the meats. The relish is made of tomatoes, onion, garlic, red bell pepper and chopped flat leaf parsley. After the mixture is cooked and the vegetables are softened, ketchup, Worcestershire sauce, salt and pepper are added. Stir the relish into equal parts of ground chuck and pork, eggs, dry thyme, milk soaked bread, salt and pepper. A loaf is formed and placed on a rack on a cookie sheet. The rack keeps the meatloaf from sitting in the fat that will come out during cooking. More relish is spooned over the top and strips of bacon are laid lengthwise over the relish on the top. Bake until thermometer registers 155 degrees in the center. Cool slightly and slice. I am not sure I will need to try any other recipes. This one really rocks!
I am very pleased with this table and will proceed with my mission of discovering foods that can be prepared ahead and used again, perhaps in other forms. Leaves more time for reading and other indoor activities.
Have a good week and I hope you try some of these during the cold weather. Bon Appetit.
Sunday, October 3, 2010
An Apple a day.....
A gorgeous autumn weekend! Apple Fest in Long Grove and my annual apple cider donut. Also a couple of bags of apples. Apple sauce and more!! The table this week is all about apples.
Apple Onion Soup in the slow cooker with Cinnamon Cheese toasts
Apple Potato Salad
Crab/apple Cakes
Apple Bread Pudding Cake
Some of this table was a bit of a disappointment and some a wonderful surprise!
French onion soup has been a restaurant favorite for years. This recipe adds diced apple and cinnamon. The onion, apple and garlic are simmered in a slow cooker with beef stock, white wine, apple cider, herbs and seasonings. The French bread toasts are dusted with cinnamon, covered with shredded Gruyere cheese and baked on the soup in the oven. A great change from the usually salty French variety.
The apple potato salad was a lot of chopping and preparing and a bit of a disappointment. Idaho potatoes are diced and sauteed with onion, garlic, diced fresh ginger and slivered almonds. Apples and butter are added and cooked until apples are softened. A dressing of mayo, sour cream, diced apple, onion. lemon juice, Parmesan cheese and capers is mixed and tossed with the warm potato mixture. Was nice but a bit flat considering the ingredients. It just needed something to perk it up. Will need to think about what that might be.
The crab cakes were a mixture of crab, lemon juice, herbs, diced granny Smith apples, Panko bread crumbs and salt and pepper. I think an egg would have been a good addition and helped to hold the cake together. They did fall apart when sauteing them. The flavors were great and at $15 for 12 ounces, I would have eaten them anyway.
The star of the table was Apple Bread Pudding Cake. Apple sauce (made on Saturday from the Apple Fest apples), lemon zest, cinnamon and dried cranberries (the recipe called for raisins, but I don't care for them so I substituted the cranberries) I also substituted the cinnamon raisin bread with Cinnabon Cinnamon bread slices and dipped the slices in milk, egg yolks and melted butter. The dipped bread slices are layered with the applesauce mixture and baked. When the egg mixture is set the top is spread with apricot preserves and the egg whites are whipped with a bit of sugar and spread over the top put back in the oven until the meringue is browned and lovely. I can see this as a brunch dish or a morning meal before preparing a big holiday menu.
All in all a pretty successful apple celebration. Have a great week and will think about what to do next weekend.
Apple Onion Soup in the slow cooker with Cinnamon Cheese toasts
Apple Potato Salad
Crab/apple Cakes
Apple Bread Pudding Cake
Some of this table was a bit of a disappointment and some a wonderful surprise!
French onion soup has been a restaurant favorite for years. This recipe adds diced apple and cinnamon. The onion, apple and garlic are simmered in a slow cooker with beef stock, white wine, apple cider, herbs and seasonings. The French bread toasts are dusted with cinnamon, covered with shredded Gruyere cheese and baked on the soup in the oven. A great change from the usually salty French variety.
The apple potato salad was a lot of chopping and preparing and a bit of a disappointment. Idaho potatoes are diced and sauteed with onion, garlic, diced fresh ginger and slivered almonds. Apples and butter are added and cooked until apples are softened. A dressing of mayo, sour cream, diced apple, onion. lemon juice, Parmesan cheese and capers is mixed and tossed with the warm potato mixture. Was nice but a bit flat considering the ingredients. It just needed something to perk it up. Will need to think about what that might be.
The crab cakes were a mixture of crab, lemon juice, herbs, diced granny Smith apples, Panko bread crumbs and salt and pepper. I think an egg would have been a good addition and helped to hold the cake together. They did fall apart when sauteing them. The flavors were great and at $15 for 12 ounces, I would have eaten them anyway.
The star of the table was Apple Bread Pudding Cake. Apple sauce (made on Saturday from the Apple Fest apples), lemon zest, cinnamon and dried cranberries (the recipe called for raisins, but I don't care for them so I substituted the cranberries) I also substituted the cinnamon raisin bread with Cinnabon Cinnamon bread slices and dipped the slices in milk, egg yolks and melted butter. The dipped bread slices are layered with the applesauce mixture and baked. When the egg mixture is set the top is spread with apricot preserves and the egg whites are whipped with a bit of sugar and spread over the top put back in the oven until the meringue is browned and lovely. I can see this as a brunch dish or a morning meal before preparing a big holiday menu.
All in all a pretty successful apple celebration. Have a great week and will think about what to do next weekend.
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