Rognons d’Agneau aux Champignons

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I’ve found a trusted source for lamb kidneys!  My friend Laura McPherson recommended White Oak Pastures, a family owned farm with an online store, for a boneless pork loin roast I wanted for Thanksgiving.  While browsing the store’s products, I found some lamb kidneys and thought, why not?  Disappointingly, their products came frozen; I thought  they would come fresh, packed in ice.

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No chef, I was at first horrified by the grayish color I saw through the thawed transparent package.  After un-enthusiastically opening the package, I realized that the gray was membrane and that I had never bought kidneys that were not cleaned and cut up into attractive slices by a butcher!  Well, bless my heart😀  My mother made kidneys all the time but apparently I only popped in for the eating part.

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Lovely.  Of course I had to clean out the little white bits but it wasn’t too bad.  I cut the slices into bite sized pieces and added whatever I thought I’d like, including mushrooms.

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This was excellent and I have another package in the freezer!  I wonder if the company has calf’s liver?

Lamb Kidneys with Mushrooms

2 tbs butter

6-8 lamb kidneys, membrane removed, cleaned and cut into bite sized pieces

1 tbsp butter

2 shallots, thinly sliced vertically

1/2 bell pepper, diced small

1 tbsp butter

1 1/2 cup whole fresh mushrooms, sliced

1/2 cup Chinese cooking wine

Salt and pepper

Heat the butter in a large skillet on high until hot and bubbly.  Add the kidneys and quickly saute on high until cooked medium rare.  Remove the kidneys from the skillet, set aside and wipe out the skillet with a paper towel.  Add a tablespoon of butter, the shallots, bell pepper and saute until the onion is soft.

Add another tablespoon of butter and the mushrooms.  Saute the mushrooms until they begin to release their water, then add the wine and boil until the liquid is reduced by half. Season with salt and pepper.  Stir in the cooked kidneys and heat for 1-2 minutes.  Serve over rice.

 

 

 

 

 

 

 

Posted in American, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , , | 6 Comments

Mac N Cheese

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I was invited to a cards and appetizer party on Tuesday but, for the life of me, I couldn’t think of an appetizer that I wanted to make.  I honestly wasn’t being a contrarian, I just didn’t want to make any of the appetizers that came to mind.

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So I decide to make my mac n cheese casserole.  Even though it’s certainly not an appetizer, I thought I would be forgiven, and I was🙂  The casserole is made with 3 kinds of cheeses, sour cream with a crispy top of cracker crumbs and a soft, moist interior.  It’s good and easy!

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In the meantime, I’m busy wracking my brain for an appetizer I want to make for the next party🙂

 

Posted in American, Cooking, Food and Wine, Main dishes, side dish | Tagged , , , , | 9 Comments

Baked Pork Chop with Cabbage

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Tragically, my little black Le Creuset omelette pan is in France😦  I thought, no problem, I’ll get another for the house here.  Unfortunately, I cannot find a black cast iron Le Creuset omelette pan anywhere!  The only thing I found was an 8 inch, I thought, cast iron omelette pan made by a company called Denby?  Never heard of it.

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The first one came in the mail with the handle broken off.  Bizarre.  I’ve didn’t know a cast iron handle could break off!  Still, instead of asking for my money back, I allowed them to send me a replacement and it arrived in one piece.  It’s no Le Creuset nor Le Frugal’s skillet, let me tell you!  Oh well.

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I like cabbage and I don’t know why I don’t have it more often.  This is an easy way to prepare it with vinegar, sugar, dry mustard, onion and bacon.

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I served the cabbage with truly gigantic (GM?, hormones?) salt, pepper and flour coated oven baked pork chops.

Cabbage with Bacon

5 slices of thick sliced bacon cut into batons

1 small onion, halved and sliced

1 small cabbage, medium shred

1/3 cup vinegar

1/4 cup sugar

1 tsp dry mustard

1 tsp salt

1/2 tsp black pepper

Brown and crisp the bacon in a large skillet.  Remove the bacon and leave to drain on paper towels.

Remove all but 2 tablespoons of bacon fat from the skillet and add the onion, sauteing until the onion is soft.  Add the cabbage and stir fry for about 3 minutes.

Mix the vinegar, sugar, mustard, salt and pepper together until well blended, then stir into the cabbage.  Cover and simmer for 45 minutes to 1 hour.

 

 

 

 

Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , | 11 Comments

Ground Steak, Cucumber Pickle and Spinach

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I bought a package of mini cucumbers the other day because they were cute and had a picture of what looks like a little Haitian boy on the cover.  Maybe he’s not Haitian, although the cucumbers came for Canada (all the U.S. cucumbers apparently died from blight) and there are a lot of Haitians in Canada, or I was just thinking of my husband still resisting retirement in Port Au Prince.

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I decided to make a quick Japanese inspired pickle by first removing the seeds before slicing.

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I added a little sliced ginger to the cucumber because I like ginger in general and it’s good pickled.  I refrigerated this with rice vinegar and sugar for about 2 hours and it was great! Tomorrow it will be even better.

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One thing leading to another, with pernicious anemia dogging my heels, I thought I could use a boost from some spinach, which means I wanted some spinach  ;)

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I knew that if I found a really large garlic clove, which I did, things couldn’t go wrong.  The Disney World tomatoes and scallions were just side issue.

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Now if I were Nepali, vegetarian or had sensitive teeth or something, I would have just eaten the spinach over an enormous pile of bland rice with the pickle on the side.  But, thank you Lord, that isn’t the case.  I had some bespoke( I love the British people) ground steak that I pan seared to satisfy my carnivorous disposition.

Cucumber and Ginger Pickle

6 mini cucumbers

1 inch fresh ginger, peeled and sliced thin into batons

2 tsp salt

1/4 cup rice vinegar

1 tbsp sugar

Roasted sesame seeds

Score the outside of the cucumbers with a fork, half and remove the seeds with a small spoon, then slice.  Gently stir the cucumber slices in a bowl with the salt, mixing well, then put into a strainer for about 10-15 minutes to release most of the water, rinse with cold water, then pat dry on paper towels.

Place the dried cucumber and ginger batons into a zip lock bag.  Mix the vinegar and sugar together, then pour into the zip lock bag with the cucumber.  Squish around and refrigerate for at least 2 hours.  Sprinkle with sesame seeds before serving.

Garlic Spinach with Tomatoes

1 tbsp peanut oil

1 tsp sesame oil

2 scallions, sliced

1 really large garlic clove, thinly sliced

8 oz (weight) baby spinach

2 tomatoes, seeds removed, then diced

Roasted sesame seeds

Heat the oils in a skillet, then add the scallions and garlic to lightly brown.  Add the spinach and stir fry to just wilt.  Add the tomatoes until heated.  Sprinkle with sesame seeds before serving.

 

 

 

 

 

 

 

 

Posted in American, Cooking, Food and Wine, Japanese, side dish | Tagged , , , , , , , , | 3 Comments

Lamb and Chickpea Stuffed Aubergine

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I found some enormous eggplants at Dave’s SuperDuper Market this week.  I don’t really like this eggplant size; I’d rather the smaller Japanese variety or a small to medium young, domestic eggplant.  If you make this recipe, I’d suggest 4 small to medium eggplants, if you can find them.  I’ve made a variation of this recipe with a medium sized, round Italian eggplant.  Very pretty🙂

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Anyway.  I cut about a fourth of each eggplant half per serving with a salad of lettuce and some very tired tomatoes😀

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Lamb and Chickpea Stuffed Aubergine

4 medium size eggplants

1 lb ground lamb

2 tbsp olive oil

1 small onion, chopped

1 bell pepper, chopped

2 garlic cloves, chopped

4 basil leaves, chopped

1 large can diced tomatoes

1 tsp sugar

1 tbsp Mexican chili powder

Salt and pepper

1 can chick peas, drained and rinsed

Olive oil

Crumbled feta

Fresh basil leaves, snipped

Cut the eggplants in half horizontally and hollow out both sides.  Chop the eggplant flesh and reserve.

Quickly cook the ground lamb in 1 tablespoon of the olive oil.  Remove from the pan and set aside.  Add the other tablespoon of olive oil to the pan and saute the onion, pepper and garlic until the onion is almost soft.  Add the reserved, chopped eggplant and continue to saute the mixture for 2-3 minutes.  Add the basil, sugar and tomatoes, chili powder and season with salt and pepper then simmer for about 20 minutes.

Spread half the sauce on the bottom of a baking pan.  Mix the other half with the ground lamb and chick peas, then stuff into the eggplant halves.  Put the stuffed halves in the baking pan on top of the sauce, brushing the cut edges with olive oil, cover with aluminum foil and bake in a 350 F oven for 40 minutes.  Remove the aluminum foil and continue to bake for another 15-20 minutes.

Top each serving with feta cheese and basil.

 

Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , | 11 Comments

Portuguese Chicken with Roasted Capperino Peppers and Eggs

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In order to avoid continuing to watch the terrifying train wreck that has become our election campaign, I decided to hang out in the kitchen.  I had a thawed, small chicken and knew the seasonings for Portuguese chicken.  I added the boiled eggs, thinking of Ethiopian doro wat and eggs found in Indian curries.  I don’t think the Portuguese cook their chicken with eggs but I don’t care🙂  The capperino peppers were from the garden of my neighbor Caroline and were starting to look sickly, begging to be used. The peppers are good roasted, as long as you remove the seeds before eating.  M. Parret would have liked this.

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I’ve seen a lot of spatchcocking lately on the internet and figured it must be the season so I decided to join in.  It’s okay to marinate the chicken from 2 hours to overnight.  Because you cook the chicken with the marinade,  2 hours is okay but the flavor will be more intense overnight.

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I made a silly decision to boil the eggs, crack them a bit, then put into a zip lock with some of the marinade.  Totally unnecessary.  The eggs can be boiled, peeled, then just added to the roasting pan with the chicken, basting them a bit with the marinade.

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Hello!  Tajine!  You’ve missed me and I you.  The magic of a quality tajine is that you just put decent ingredients inside and everything will sort itself out in a delicious way.

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This mild, pear shaped squash is called mirliton in Haiti or chayote in Mexico.  These came from Mexico, so that’s alright, although I first ate them in Haiti.

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Unless your kids abhor the color green in vegetables, they would probably like this squash because of it’s mild flavor, but even if they don’t, make them eat it anyway.  You’re the parent and in charge of their health.  I knew a kid once who would only eat macaroni and cheese; well you know what happened to him.

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I sauteed this mirliton with yellow bell pepper, garlic and onion.  Very nice for a light lunch with buttered bread.

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The mirliton also was the perfect compliment to the spicy chicken.

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Portuguese Chicken with Roasted Capperino Peppers and Eggs 

1 small, whole chicken, spatchcocked

2 tbsp smoked paprika

2 tbsp dried oregano

2 tbsp brown sugar

4-5  garlic cloves, thinly sliced

1-2 tsp piment d’espelette

1 tsp salt

1/2 tsp black pepper

1/4 cup olive oil

1/3 cup lemon juice

5-6 boiled eggs, peeled

4-6 whole capperino peppers (optional)

Mix all the seasonings together in a small bowl, rub some into the chicken on both sides. Place the chicken into a zip lock bag with the rest of the marinade, squish around and refrigerate for 2 hours – overnight.

Take the chicken out of the refrigerator, place skin side up in a baking pan/tajine along with the marinade.  Add the eggs and peppers, if using.  Brush all with some of the marinade in the pan, then roast at 400 F for about 45 minutes, brushing with pan juices occasionally.

Sauteed Mirliton with Bell Pepper

2 tbsp olive oil

1 small onion, thinly sliceed

1 yellow bell pepper, diced

2 garlic cloves, thinly sliced

1 tbsp butter

4 mirliton/chayote, peeled, seeded and thinly sliced vertically

Heat the olive oil in a large skillet, add the onion, pepper and garlic, then saute until the onion is soft.  Remove the vegetables from the pan and set aside.

Add the butter to the pan along with the chayote and saute until the chayote is lightly browned and crisp tender.  Add the sauteed vegetables to the chayote and saute for about another minute.

 

 

 

 

 

 

Posted in Cooking, Food and Wine, Haitian, Mexican, Portuguese, Recipes, Vegetables | Tagged , , , , , , , , , , | 22 Comments

Baby Spinach with Char Sui Pork

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Baby Spinach with Char Sui Pork

2 tbsp olive oil

1/2 small onion, chopped

1 red bell pepper, diced

2 large garlic cloves, slivered

1 1/2 cups thinly sliced, prepared char sui pork

6 cups baby spinach

Tamari soy sauce

Saute the onion, bell pepper and garlic in the olive oil until the bell pepper is crisp tender. Stir in the pork for about 1 minute.  Add the spinach and continue to saute until just wilted.  Sprinkle with a little Tamari soy sauce and enjoy.

 

Posted in Asian, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , , | 5 Comments