Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??

 

Ingredients:

• 8 cups cubed day-old corn bread (1-inch cubes)*
• 2 cups cubed day-old country-style white bread,
  crusts removed (1-inch cubes)
• 1 1/2 lb. mild Italian pork sausage, casings
  removed
• 1 to 2 Tbs. olive oil, if needed
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• Salt and freshly ground pepper, to taste
• 1 cup roasted and peeled chestnuts, quartered
• 1/4 cup chopped mixed fresh herbs, such as
  sage, rosemary and thyme
• 3 cups low-sodium chicken stock

Directions:

Preheat an oven to 375°F. Butter a shallow gratin pan.

Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.

Handmade Rugs From Provence

My friend Libby Wilkie of An Eye For Detail has the prettiest rugs for sale in her new store Provence Rugs.  Libby and I go way, way back to our days in boarding school so I can vouch for her impeccable taste and service.  So go buy one! and don't forget to enter the contest on her website.

I'm thinking of one for my new guest bathroom...Hmmm.

Apple Stuffed Pork Loin With Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

The Brussels Sprouts Gratin in Lindaraxa's main blog would make the perfect side dish for a Christmas Eve dinner!

Ingredients:

For the stuffing:

• 2 Tbs. olive oil
• 1 1/2 cups chopped Golden Delicious or other
  baking apple
• 1 cup chopped yellow onion
• 1 garlic clove, finely chopped
• 1/2 cup finely chopped dried apples or 1/2 cup
  finely chopped dried apricots
• 1/4 cup raisins
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1/2 cup apple cider
  
• 1 boneless pork loin, 2 1/2 lb.
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1 cup apple cider, plus more as needed
• 2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Tempura Apples With Honey

Apple fritters don't get any easier than this!

Ingredients

1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks
Honey.

Preparation

1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.


Mark Bittman NYT

Leftovers...Lasagna Rolls Stuffed with Mushrooms, Scallions And Prosciutto

Several years ago I saw the recipe below on the Food Channel and it looked so good I got in the car and went to the store for the ingredients I was missing.  I don't think I made it more than once or twice after that until today.

Now, I'm not one to throw away anything so I already had  plans for some beatiful reconstituted French mushrooms that were left over from last night's stuffed tomatoes. I also found some leftover prosciutto in the freezer from another meal and 3 scallions in the vegetable compartment of my refrigerator.  That, my friends, was going to be dinner tonight.

For some reason these rolls came to mind except I did not have regular lasagna noodles in my pantry but I did have the no bake lasagna I sometimes use in a pinch. So here's what I did:

I placed 6 strips of lasagna noodles (Barilla) in hot water for about 15 minutes to soften.  Rinse and dry in paper towels.

Finely chop the mushrooms ( about 1/2 Cup) the prosciutto (1/4 cup) the 3 scallions and 3 cloves garlic.   Melt 2 TB butter in a skillet and add first the garlic and then the rest of the ingredients.  If you have parsley, be my guest.  Sauteed for 5 mins. and set aside to cool.  In another pan I make a cup of bechamel (you can follow the procedure below) and add 2 TB to cooled mushrooms mixture to bind.

Place about 1 TB mushroom mix in lasagna strip and roll up.  Make 6 of these.

In 2 gratin dishes, spread about 1 TB of the bechamel and then lay 3 lasagna rolls on each.   Cover with the rest of the bechamel and sprinkled Parmesan cheese (a lot!).

Set oven to 375 degrees,  cook them covered in tinfoil for about 20 minutes, uncover and cook until the cheese is bubbly and they are golden on top.

I did not put any marinara sauce over the bechamel (even though I had some also frozen), because I really just wanted a white sauce on mine; but you can certainly do so if you want.

Serves 2

Here's the original recipe:

LASAGNA ROLLS
Giada de Laurentiis courtesy of Food Network

Ingredients

Sauce:

2 tablespoons unsalted butter
4 teaspoons all-purpose flour (I used 2 TB for my recipe)
1 1/4 cups whole milk (I used 1 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Here’s How:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Enjoy!


Photocredit top photo
 Olive Latestrecipe.net

Pumpkin Spice Ghost Cake

One of the things I remember my mother telling me is always trust the recipe in back of a product.  It has to be good, after all it showcases the product.

With that in mind, look what I found in the Libby's website.  Just by reading the ingredients,  I can tell it has to be good.  Maybe I will invite my granddaughter for an afternoon of Halloween baking!

Ingredients

CAKE

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

CREAM CHEESE FROSTING

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)


Directions


FOR CAKE:

PREHEAT oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

COMBINE cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

FOR CREAM CHEESE FROSTING:

BEAT cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.


TO GARNISH:

FORM licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.



Recipe and photo from Libby's.

Sunday Family Dinner - Roman Style Meatballs

Made with ground beef, pork and bits of prosciutto, these hearty Roman meatballs are simmered in a tomato sauce and paired with Gnocchi alla Romana (see recipe in Lindaraxa). They go well also with spaghetti or served on their own with crusty bread and a green salad.

To ensure tender meatballs, don’t overwork the ingredients; mix them gently until just combined.

The original recipe for the meatballs comes from Williams Sonoma. If you want to use their recipe for the gnocchi go here.  The one on my blog has been adapted from Marcella Hazan.


Ingredients:

1 1/2 cups fresh bread crumbs

1/2 cup milk

4 oz. finely chopped prosciutto

1 lb. ground beef

1 lb. ground pork

2 eggs, lightly beaten

1/2 cup grated Parmigiano-Reggiano cheese

2 Tbs. finely chopped fresh flat-leaf parsley

2 tsp. finely chopped fresh oregano

6 Tbs. finely chopped fresh basil

5 garlic cloves, minced

1 tsp. kosher salt, plus more, to taste

1/2 tsp. freshly ground pepper, plus more, to taste

5 Tbs. olive oil

1 yellow onion, diced

1 can (28 oz.) crushed tomatoes with juices (I use Pomi brand)

Gnocchi alla Romana for serving (see Lindaraxa)) or spaghetti

Directions:

In a small bowl, combine the bread crumbs and milk and let stand for 10 minutes.

In a large bowl, combine the prosciutto, ground beef, pork, eggs, cheese, parsley, oregano, 3 Tbs. of the basil, 3 of the minced garlic cloves, the 1 tsp. salt and the 1/2 tsp. pepper. Add the soaked bread crumbs and mix gently until combined. Divide the meat mixture into 1/4-cup portions and roll into balls. Place on a parchment-lined baking sheet.

In a skillet over medium-high heat, warm 2 Tbs. of the olive oil. Working in 2 batches, brown the meatballs on all sides, about 8 minutes per batch. Transfer to a plate.

In the same pan over medium heat, warm the remaining 3 Tbs. olive oil. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute. Add the tomatoes and their juices, and season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 20 minutes. Stir in the remaining 3 Tbs. basil.

Add the meatballs to the pan and cook, turning occasionally and basting with the sauce, until cooked through, about 30 minutes. Transfer to a platter and serve immediately with the gnocchi alla Romana alongside.  You can also serve with spaghetti. 


Williams-Sonoma Kitchen