Archive for November, 2011

Rabbit Fricassee

I’m sure you’ve noticed that I don’t often add commentary to a recipe post; it kind of gets on my nerves when researching a recipe and I’m obligated to read through an anecdote, often with pictures, to find I need to scroll to the bottom of the post to find the recipe or click through with another hyperlink. Sure, many are humorous and amusing, but I’m on a mission and I want that recipe… NOW!

I feel this recipe however, needs an introduction, if not a disclaimer. I’m sure there will be some blow back, and I’m sorry if it causes offense, if not out right disgust. But there are many out there, like me, who love rabbit.

I’m sorry to say that rabbit does not taste like chicken, but if you prefer, it can easily be exchanged for chicken in this recipe.

1 rabbit, butchered
2 plum tomatoes, chopped
1 cloves garlic, minced
1 onion, diced
mushrooms, fresh or canned (optional)
1 bay leaves
1/2 cup white wine (or use water, or all stock)
1/2 cup veal stock (I use chicken)
salt and pepper
parsley, chopped
oil for sautéing

Salt and pepper the rabbit pieces and brown rabbit pieces
remove from pan and set aside
brown onions and garlic
add tomatoes and mushrooms
add wine, stock, and seasonings
heat through and return rabbit pieces to sauce
simmer for 30 minutes covered on stove top (or 15 minutes in a pressure cooker)

Salt and pepper to taste
sprinkle with chopped parsley
serve over buttered egg noodles

Many thanks Cy for your offering of the rabbit in question.

November 27, 2011 at 1:18 pm Leave a comment

Chicken Pilaf – A smaller batch

Inspired by a recipe shown on Sara Moulton’s show

1 boneless chicken breast, sliced into bite-sized pieces
1 1/2 cups white rice
2 cups chicken or vegetable stock
1  15ounce can coconut milk
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2-inch piece cinnamon stick
3 whole cloves
1 onion, chopped
1 tablespoon ginger root, minced
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 bay leaf

Sprinkle the chicken with salt and let stand in the refrigerator for 20 – 30 minutes

Rinse the rice a few times in a large bowl, filled with cold water from the tap, until the water runs clear

Then cover the rice with lukewarm water and let soak for 20 minutes
drain the rice in a sieve

Heat the stock and coconut milk in a small pot over moderately high heat until boiling

Heat the oil in another large pot over moderate heat until hot
add cumin, cinnamon, and cloves
cook for about 1 minute, or until the spices are fragrant
add onion and cook until softened (don’t let it color)
add ginger, garlic, coriander, turmeric, bay leaf, and drained rice
stir well to coat the rice with the oil and spices
add chicken and cook on high heat for 3 minutes
add the hot stock/coconut milk mixture and bring back up to a boil
season with salt

Cook covered over moderate heat until all the water is absorbed and the chicken cooked about 15 minutes

Turn off heat and let rest for 30 minutes
fluff with a fork and serve

November 26, 2011 at 9:36 am Leave a comment

Apple Dumplings

Inspired by a recipe from America’s Test Kitchen

Preheat oven to 375°

You will need enough biscuit dough from your favorite recipe for about 3 or 4 biscuits. The amount depends on how thick you like your crust. I used 1 cup of homemade ‘Biquick’ that I keep in the freezer. Roll the dough flat and cut into four sections, large enough to wrap around an apple half.

2 largish apples, peeled and cut across their equators
remove the inner core and stem with melon baller, be careful not to cut through completely

2 tablespoons butter, room temperature
1 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon raisins, chopped
pinch of cinnamon

Mix the butter, brown sugar, cinnamon, and raisins
put approximately 1/4 of compound butter into the cored out apple
wrap each apple half with biscuit dough (make sure to leave a hole at the top for the steam to escape)
coat top with a little water and sprinkle with the tops with white sugar

Bake at 375° for 30-40 minutes

Serve with a drizzle of caramel sauce.

November 19, 2011 at 11:14 pm Leave a comment

Tapioca Pudding – A small batch

1 cup milk
2 tablespoons sugar
1 tablespoon Minute tapioca
1 egg, beaten
1/2 teaspoon vanilla

Combine milk, sugar, tapioca and egg in medium saucepan
let stand 5 minutes (give or take)

Cook over medium heat until it comes to full boil and begins to thicken, stirring constantly
remove from heat
stir in vanilla
cool 20 minutes (if you can wait that long)
stir and serve warm or chilled, if you like

November 12, 2011 at 8:00 pm Leave a comment


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