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An artist receives inspiration from everything around her extracting form, perspective, and scale in abstract and exciting ways. The artist then works to reinvent those familiar combinations by coming up with new and original expressions.
Creating a meal is not unlike the above description. Except my process usually begins standing in front of my open fridge gnawing on a piece of aged cheese. (For inspiration, of course.) while contemplating how I will mix flavors and textures into my latest bling masterpiece. Most of the time I don't have a grand example to mimic. In fact my entire cooking portfolio is dominated the kind of inspiration based solely on what's left in the cupboard and veggie drawer. Not always easy but ALWAYS FUN. In this case I have taken three familiar comfort food combinations and added some new twists. Now, nearly every cook has a personal recipe for stuffed peppers, dumplings, or pork stir fry, so when something more elegant is just too elusive they have familiar flavors to fall back on. Those mainstays are the core of today's post. Lucky you. 1. Take my first featured recipe, a vegetable sausage casserole topped with a creamy mushroom sauce and cheddar biscuit dumplings. Looks like something straight out of "Betty Crocker's most loved recipes" list. I wish she was around to try my version. She just might add it to her repertoire.  Red peppers add sweetness and zing, carrots give it body, and a very spicy organic local sausage causes the cheesy goodness in those biscuits to give you goose bumps! The recipe is down below the photos... if you can keep the slobber off your chin and keyboard long enough to download it. 
RECIPE: Spicy Sausage, Carrot and Red Pepper Casserole |
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1.5 lbs. spicy breakfast sausage
1 red pepper diced finely
4 medium carrots diced finely
½ C white onion diced finely
2 cans cream of mushroom soup
½ C milk
2 eggs
BISCUITS:
2 ¼ C Bisquick Baking Mix
½ C grated sharp cheddar cheese
2/3 C milk
1/4 C chopped Italian parsley
Salt and pepper to taste
Dash of paprika
1 red pepper diced finely
4 medium carrots diced finely
½ C white onion diced finely
2 cans cream of mushroom soup
½ C milk
2 eggs
BISCUITS:
2 ¼ C Bisquick Baking Mix
½ C grated sharp cheddar cheese
2/3 C milk
1/4 C chopped Italian parsley
Salt and pepper to taste
Dash of paprika
In a large saucepan crumble the sausage and cook with the diced carrots, peppers and onion. Adding a little salt to the vegetables but not much because the sausage is salty! Cook until the carrots are tender. In another bowl combine the ½ C milk with the two cans of soup and then add the two eggs and beat well. Pour the sausage mixture in the bottom of a large glass casserole dish, spreading it around evenly and then add about 2 T of the parsley and stir in so it is evenly distributed. Cover with the mushroom soup mix and just stir to get everything even. Now combine the biscuit ingredients and drop 6 dollops of biscuit dough on top of the casserole mixture. Sprinkle a bit of paprika on top of the biscuit dough mounds. Bake in a 425 degree F oven for about 20-25 minutes or until the biscuits are cooked and brown on top. Serve with a garnish of fresh parsley and some butter brushed on top of the biscuit!
2. Now, that you're enjoying all this "normal" food, how about an easy stir fry made with Chicken flavored Ramen soup? I know, I just added a whole new horde of starving students to my audience. Why, there would be no chance of my immortality as a cook if I didn't create at least one packaged-soup masterpiece, eh?
I enhanced the Asian flavors by adding a secret weapon, some high end Singapore seasoning from Penzy's Spices. It just gives that added smoky, full spectrum flavor for those oodles of curly noodles to take in and call their own. And I purposeful cut the pork loin VERY thin so there was maximum area for flavor to stay put when you bit into it, not to mention super tenderness insured.
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The secret here is to pre-cook the noodles, drain and then add a tiny little bit of cold water back in to stop the cooking, and keep them from getting gooey. Then you can concentrate on the main pan of food and add the noodles at just the right moment, along with some freshl grated ginger and the chicken seasoning packet. I literally couldn't stop eating it!
RECIPE: Ginger Ramen Noodle Pork Stir Fry
Serves 2 / Click here for printable version.
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6 ounces lean pork loin cut into very, very thin strips
1 large carrot cut into large julienne
1 large celery stalk sliced
1/3 C chopped white onion
1 t fresh thyme leaves
1 package Ramen Soup Mix Chicken flavor
1 t Singapore seasoning (Penzy’s)
2 T soy sauce
½ t sesame oil
3 T light olive oil
1 t grated fresh ginger
1 egg, beaten
2 T salt and ½ t black pepper
2 T fresh chopped Italian flat leaf parsley to garnish
1 t hot chili flakes*
1 large carrot cut into large julienne
1 large celery stalk sliced
1/3 C chopped white onion
1 t fresh thyme leaves
1 package Ramen Soup Mix Chicken flavor
1 t Singapore seasoning (Penzy’s)
2 T soy sauce
½ t sesame oil
3 T light olive oil
1 t grated fresh ginger
1 egg, beaten
2 T salt and ½ t black pepper
2 T fresh chopped Italian flat leaf parsley to garnish
1 t hot chili flakes*
Slice the pork into very, very thin strips about 3 inches long and only 1/8” in width and place in a small bowl. Toss it with 1 T soy sauce, 1 t Singapore seasoning, ½ t sesame oil, 1 t salt, ½ t pepper and 2 t of the olive oil.
Cook the ramen noodles without the packet, drain, and add a little cold water to stop the cooking. Set aside.
In a hot saucepan, add half the remianing olive oil and the carrots, onion, and celery and add a little more salt and pepper. Cook until onions are translucent and carrots are starting to soften. Now add the pork and a little more oil and stir until pork is done, about 3 minutes. Add the fresh ginger and keep stirring. Add the rest of the soy sauce. Now add the ramen noodles, being careful not to add the extra water. Toss and add the seasoning packet from the ramen mix. Stir fry for about 2 minutes. Now add the beaten egg around the outside and let it set for a about 20 seconds to cook. Now taking your spatula, blend the egg in to all the mixture.
Serve topped with fresh parsley.
*We love it spicy so you can add the hot chili flakes when you add the seasoning packet. More or less to your taste.
Cook the ramen noodles without the packet, drain, and add a little cold water to stop the cooking. Set aside.
In a hot saucepan, add half the remianing olive oil and the carrots, onion, and celery and add a little more salt and pepper. Cook until onions are translucent and carrots are starting to soften. Now add the pork and a little more oil and stir until pork is done, about 3 minutes. Add the fresh ginger and keep stirring. Add the rest of the soy sauce. Now add the ramen noodles, being careful not to add the extra water. Toss and add the seasoning packet from the ramen mix. Stir fry for about 2 minutes. Now add the beaten egg around the outside and let it set for a about 20 seconds to cook. Now taking your spatula, blend the egg in to all the mixture.
Serve topped with fresh parsley.
*We love it spicy so you can add the hot chili flakes when you add the seasoning packet. More or less to your taste.
3. Keep that pen poised because this last recipe is good enough for the in-laws, or the boss. My twist on stuffed peppers turns it into elegant, and exciting! PLUS my recipe includes a side of Coriander Roasted Potatoes and a creamy Buttermilk Dill Dressing over San Marzano Tomatoes and Red Lettuce. YUM...
For the main course I used the smaller mini peppers, in multi colors. (They're SO MUCH CHEAPER than the big ones, prettier, and taste the same!) And stuffed the peppers with ground lamb and other exciting ingredients like golden raisins, fresh mint, rosemary and coriander powder. A quick garlic yogurt sauce and you not only have all the textures and temperatures but something that almost smiles back at you.
Just stuff. Just stir. Just GET COOKING!
For the main course I used the smaller mini peppers, in multi colors. (They're SO MUCH CHEAPER than the big ones, prettier, and taste the same!) And stuffed the peppers with ground lamb and other exciting ingredients like golden raisins, fresh mint, rosemary and coriander powder. A quick garlic yogurt sauce and you not only have all the textures and temperatures but something that almost smiles back at you.
Just stuff. Just stir. Just GET COOKING!
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RECIPE: Minted Lamb Stuffed Mini Peppers
with Coriander Roasted Potatoes and Garlic Yogurt Sauce
and a San Marzano Red Lettuce Salad with Buttermilk Dill Dressing
Serves 4 / Click here for printable version
12 mini peppers
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided
Several sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided
Several sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish
Cut off the tops of the small mini peppers, dig out insides, then slice off a small bit from the bottom of the pepper so it stand upright. Set aside in baking dish large enough to hold all of the peppers. Slather a little oil in the bottom of the baking dish before setting peppers on top.
For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the buttermilk, 1 T oil, the tobacco sauce, about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt. Toss all to combine. Heat oven to 425 and cook for about 15 minutes or until soft.
For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint, ginger powder, 1 T coriander powder, egg, cream and bread crumbs. Then add about 1 -2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.
For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the buttermilk, 1 T oil, the tobacco sauce, about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt. Toss all to combine. Heat oven to 425 and cook for about 15 minutes or until soft.
For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint, ginger powder, 1 T coriander powder, egg, cream and bread crumbs. Then add about 1 -2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.
0 Comments
 Let the recipes begin: | I wish I had 6 hands. I would ask for two brains but that's just twice the trouble. (Ladies, you understand...) I need arms and digits to get me where I want to go! I have been cooking up a storm these last few weeks, busy posting photos to Instagram, Twitter and Facebook. I have been booking Cooking Classes. I have been working on my cookbook. I have not been hungry. Don't tell anyone, but I am also the ONLY one doing all of this. Which means not every recipe is going to get its very own blog post if I'm going to keep up with adding them to my website. Sure, they all have a story, but what's important is I get those darned recipes where YOU CAN GET TO THEM! And by the way, things are growing fast. I have seen a HUGE surge in website traffic this past month. And I am kinda hungry for THAT, too. Perhaps more people seeing and trying my recipes means you're ALSO hungry? If so, let's get you fed, too! |
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RECIPE: Tomato Lamb Ragout over Cinnamon Nutmeg Fettuccini
Serves 6 - 8 / Click here for printable version
This recipe was inspired by a flavored dry pasta I bought at The Southern Olive in Indian Land, SC, where I am also doing a cooking class on March 23rd.
I just kinda want to cook with EVERY DANG THING in that store!
I just kinda want to cook with EVERY DANG THING in that store!
1 lb ground lamb
5 strips thick bacon, cooked and chopped
¼ C white onion chopped
12 oz package of Cinnamon Nutmeg Fettuccini from Southern Olive
1 28 oz can Cento San Marzano peeled tomatoes
¾ C basic béchamel sauce (recipe in method below)
1 t Moroccan spice blend
1 t cinnamon chili rub
1 t dried fennel
1/3 C golden raisins
1 T fresh thyme
Salt and pepper to taste
Fresh Italian parsley to garnish
5 strips thick bacon, cooked and chopped
¼ C white onion chopped
12 oz package of Cinnamon Nutmeg Fettuccini from Southern Olive
1 28 oz can Cento San Marzano peeled tomatoes
¾ C basic béchamel sauce (recipe in method below)
1 t Moroccan spice blend
1 t cinnamon chili rub
1 t dried fennel
1/3 C golden raisins
1 T fresh thyme
Salt and pepper to taste
Fresh Italian parsley to garnish
Bring a large pot of water to boil. Keep hot and ready for the pasta.
In a large saucepan, brown the bacon. Remove and drain. Chop when cooled. Set aside. Drain off most of the bacon grease but keep at least 2 T in the pan and cook the lamb and the onion in it, adding a bit of salt and pepper. Add the Victoria’s Gourmet Moroccan spices 1, and cinnamon chili rub 2, the fennel, thyme and stir. Then add the tomatoes, squishing and smashing the tomatoes in a bowl first, with the juice, before adding to the meat mixture. Let cook for about 15 minutes on a very low simmer. *In a separate saucepan, make the béchamel sauce by combining 2 T flour and 2 T butter to make a roux. Then add about ½ C milk and ½ C heavy cream and whisk over medium high heat until slightly thickened. Add 1 t salt and ¼ t white pepper, stir and set aside. After sauce has simmered, add about ¾ C of the white sauce to the tomato and lamb mixture. Stir to incorporate and heat to bubbling. After cooking the pasta for about 5 minutes to al dente, transfer the pasta to the meat mixture using tongs, (No need to drain pasta. And don’t worry about dripping water. You want it!) then stir in to combine. Serve with a bit of chopped parsley on top.
In a large saucepan, brown the bacon. Remove and drain. Chop when cooled. Set aside. Drain off most of the bacon grease but keep at least 2 T in the pan and cook the lamb and the onion in it, adding a bit of salt and pepper. Add the Victoria’s Gourmet Moroccan spices 1, and cinnamon chili rub 2, the fennel, thyme and stir. Then add the tomatoes, squishing and smashing the tomatoes in a bowl first, with the juice, before adding to the meat mixture. Let cook for about 15 minutes on a very low simmer. *In a separate saucepan, make the béchamel sauce by combining 2 T flour and 2 T butter to make a roux. Then add about ½ C milk and ½ C heavy cream and whisk over medium high heat until slightly thickened. Add 1 t salt and ¼ t white pepper, stir and set aside. After sauce has simmered, add about ¾ C of the white sauce to the tomato and lamb mixture. Stir to incorporate and heat to bubbling. After cooking the pasta for about 5 minutes to al dente, transfer the pasta to the meat mixture using tongs, (No need to drain pasta. And don’t worry about dripping water. You want it!) then stir in to combine. Serve with a bit of chopped parsley on top.
- https://www.vgourmet.com/moroccan
- https://www.vgourmet.com/cinnamon-chile-rub
- https://www.facebook.com/thesouthernolive%20/
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RECIPE: Cognac Roasted Vegetables with a Dijon Cream Sauce
Serves 4 / Click here for printable version
Can you believe this is the first time I've cooked with Cognac? It will not be the last. Awesome.
4 hearty garden carrots
Tops of 5 large knob onions
10 large Brussel sprouts
¼ C good Cognac liquor
4 T olive oil
¼ t nutmeg
¼ t allspice
1-2 t kosher salt
½ t white pepper
6 oz. plain Greek yogurt
2 heaping T of Dijon mustard
1 T of a sweet mango hot sauce. I used a mango habanero from Spice Exchange
Tops of 5 large knob onions
10 large Brussel sprouts
¼ C good Cognac liquor
4 T olive oil
¼ t nutmeg
¼ t allspice
1-2 t kosher salt
½ t white pepper
6 oz. plain Greek yogurt
2 heaping T of Dijon mustard
1 T of a sweet mango hot sauce. I used a mango habanero from Spice Exchange
Cut the carrots into 3 inch long and 1/3 inch diameter sticks, making sure you leave the green top on the carrot. Cut the tops off the onions, trimming just where it starts to get really dark green. Halve them and trim off hard top. Pull the wilted outer leaves off the Brussel sprouts (If you use good quality sprouts you’ll hardly have to remove any leaves at all!), and halve them. Spread out on a large sheet pan, sprinkle with the Cognac and oil and toss to coat well. Then sprinkle with the nutmeg and allspice and toss again. Then sprinkle with the salt and pepper. Roast at 425 degrees F for about 20 minutes or until caramelized but not shriveled. (Check your oven during the cooking time! The size of the vegetables will make a huge difference in roasting time.)
In a small bowl combine the yogurt, Dijon mustard and the habanero sauce, with a bit of salt and white pepper. Smear onto plate, top with roasted veggies, and garnish with fresh parsley if desired.
In a small bowl combine the yogurt, Dijon mustard and the habanero sauce, with a bit of salt and white pepper. Smear onto plate, top with roasted veggies, and garnish with fresh parsley if desired.
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RECIPE: Buttery Balsamic Chicken Medallions with Thyme Veloute, Truffle Mashed Potatoes and Parsley Walnut Pistou
Serves 6 / Click here for printable version
I love cooking for friends. Even though they find it strange that my happy place is working furiously to thicken a sauce while hot steam is encircling me, and my wrists are working furiously for just the right consistency. To me? Not WORK AT ALL...
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BALSAMIC CHICKEN and VELOUTE SAUCE:
36 ounces of organic, grass fed boneless skinless chicken breasts cut into large equal sized medallions, about 18
4 T dark balsamic divided
3 T olive oil divided
2 T kosher salt divided
1 t white pepper
1 t paprika
1 chicken bouillon cube dissolved in 2 C boiling water
1 T fresh thyme leaves
4 T flour
5 T butter divided
36 ounces of organic, grass fed boneless skinless chicken breasts cut into large equal sized medallions, about 18
4 T dark balsamic divided
3 T olive oil divided
2 T kosher salt divided
1 t white pepper
1 t paprika
1 chicken bouillon cube dissolved in 2 C boiling water
1 T fresh thyme leaves
4 T flour
5 T butter divided
PISTOU:
2 C flat leaf parsley / 1 C cilantro / ½ c walnuts / 3 cloves garlic / 1/3 C grated fresh parmigiana reggiano cheese
1 t kosher salt/1/2 t black pepper / and 1/8 C olive oil. Zest of 1 lemon to garnish – Blend everything except zest in food processor until large chunks but not puréed. Then begin adding more olive oil until a chunky paste is formed, about another 1/3 C.
MASHED RUSSETS:
3 large russet potatoes washed and peeled, cut into small chunks, and boiled in some salty water until soft
¼ C heavy cream / 2 T unsalted butter / a head of garlic roasted and all cloves extracted added / 1 t truffle salt / and salt and white pepper to taste.
VEGETABLES:
8 large stalks of purple scallions, using the top 6 inches and cut in half lengthwise
1 very large golden beet, cut into long cubes (about 1 ½ C)
4 large carrots peeled and cut into long cubes
12 large stalks of asparagus trimmed of white bottoms halved lengthwise
½ t fresh grated nutmeg
2 t kosher salt
1 t white pepper
2-3 T good olive oil
A few sprigs of rosemary
2 C flat leaf parsley / 1 C cilantro / ½ c walnuts / 3 cloves garlic / 1/3 C grated fresh parmigiana reggiano cheese
1 t kosher salt/1/2 t black pepper / and 1/8 C olive oil. Zest of 1 lemon to garnish – Blend everything except zest in food processor until large chunks but not puréed. Then begin adding more olive oil until a chunky paste is formed, about another 1/3 C.
MASHED RUSSETS:
3 large russet potatoes washed and peeled, cut into small chunks, and boiled in some salty water until soft
¼ C heavy cream / 2 T unsalted butter / a head of garlic roasted and all cloves extracted added / 1 t truffle salt / and salt and white pepper to taste.
VEGETABLES:
8 large stalks of purple scallions, using the top 6 inches and cut in half lengthwise
1 very large golden beet, cut into long cubes (about 1 ½ C)
4 large carrots peeled and cut into long cubes
12 large stalks of asparagus trimmed of white bottoms halved lengthwise
½ t fresh grated nutmeg
2 t kosher salt
1 t white pepper
2-3 T good olive oil
A few sprigs of rosemary
DIRECTIONS:
Prepare the pistou as directed above. Can keep in fridge overnight. Grate the lemon zest right before serving, though. Cook the potatoes as directed above and keep warm.
Prep the vegetables and place the beets and carrots all on a baking sheet tossed in the salt, pepper nutmeg and olive oil. Nest a few rosemary sprigs on top. Roast for about 15 minutes at 425 degrees F. Then take out, remove the rosemary, add the onion and asparagus, toss to coat with the oil and seasonings on the sheet and bake for another 10-15 minutes until the asparagus is slightly soft and beets are soft through.
Cut up the chicken and place in a bowl with the salt and pepper, paprika, 1 T balsamic and 1 T olive oil. Set aside.
To make the veloute: In a large saucepan, melt 3 T butter and add the flour. Whisk vigorously until combined on medium high heat for about 2 minutes. Then take off the heat and add about ½ C of the dissolved boullion, and whisk well. It will thicken IMMEDIATELY. Begin adding a little more stock to make smooth. Then add the rest of the stock and put back on the medium heat. Add the fresh thyme, salt and white pepper to taste. Keep whisking until it coats a spoon but it not too thick. Now add the other 2 T balsamic, and stir to combine. Keep warm until ready to plate.
Heat a large 12 inch saucepan and add 2 T butter and about 2 T olive oil until shimmering. Add the chicken and dust with a little salt and pepper. Sear well on either side.
TO SERVE:
Place mashed potatoes in a circle mold and lift off, place a good portion of the pistou in the center and sprinkle with lemon zest. Then gently arrange the roasted vegetables around the outside of the potatoes, angling then on top. Then stack three medallions of chicken next to the potatoes and cover with the thyme veloute (gravy). Serve!
Prepare the pistou as directed above. Can keep in fridge overnight. Grate the lemon zest right before serving, though. Cook the potatoes as directed above and keep warm.
Prep the vegetables and place the beets and carrots all on a baking sheet tossed in the salt, pepper nutmeg and olive oil. Nest a few rosemary sprigs on top. Roast for about 15 minutes at 425 degrees F. Then take out, remove the rosemary, add the onion and asparagus, toss to coat with the oil and seasonings on the sheet and bake for another 10-15 minutes until the asparagus is slightly soft and beets are soft through.
Cut up the chicken and place in a bowl with the salt and pepper, paprika, 1 T balsamic and 1 T olive oil. Set aside.
To make the veloute: In a large saucepan, melt 3 T butter and add the flour. Whisk vigorously until combined on medium high heat for about 2 minutes. Then take off the heat and add about ½ C of the dissolved boullion, and whisk well. It will thicken IMMEDIATELY. Begin adding a little more stock to make smooth. Then add the rest of the stock and put back on the medium heat. Add the fresh thyme, salt and white pepper to taste. Keep whisking until it coats a spoon but it not too thick. Now add the other 2 T balsamic, and stir to combine. Keep warm until ready to plate.
Heat a large 12 inch saucepan and add 2 T butter and about 2 T olive oil until shimmering. Add the chicken and dust with a little salt and pepper. Sear well on either side.
TO SERVE:
Place mashed potatoes in a circle mold and lift off, place a good portion of the pistou in the center and sprinkle with lemon zest. Then gently arrange the roasted vegetables around the outside of the potatoes, angling then on top. Then stack three medallions of chicken next to the potatoes and cover with the thyme veloute (gravy). Serve!
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RECIPE: Chef John's Classic Buttermilk Biscuits
Makes 1 dozen biscuits
Even though I have some of my own versions of Southern Biscuits I love scouring the internet and finding new techniques. This one was so easy to duplicate and follow. Can't imagine it not being my new go-to recipe. Download my printed version or click the link in the recipe title to get your copy!
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RECIPE: Spicy Cinnamon Chili Meatballs
with a Citrus Enchilada Sauce
and Charred Poblano Peppers
Serves 4 / Click here for printable version
Take it from me, you must rebel to be a good cook. For instance whenever you pick up an ingredient that you think has only one use, STOP and think of something that is totally different. That's what I did with this enchilada sauce. #whyalwaysonatortilla? Check it out!
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1.25 lbs ground sirloin
½ t chili powder
1 t chili flakes or more if desired
½ t paprika
½ t garlic powder
1 T VGourmet Cinnamon Chili Rub
1 t kosher salt
½ t cracked black pepper
1 large egg
2 T plain bread crumbs
1 T whole milk
1/3 C onion
2 T vegetable oil
4 large poblano peppers, seeded and halved lengthwise
3 T clementine or orange juice
1 10 oz can enchilada sauce
1 T sugar
1 T clementine or orange zest
1 C good chicken stock
1 t corn starch
3 radishes, cut small to top the meatballs
Parlsey to garnish
½ t chili powder
1 t chili flakes or more if desired
½ t paprika
½ t garlic powder
1 T VGourmet Cinnamon Chili Rub
1 t kosher salt
½ t cracked black pepper
1 large egg
2 T plain bread crumbs
1 T whole milk
1/3 C onion
2 T vegetable oil
4 large poblano peppers, seeded and halved lengthwise
3 T clementine or orange juice
1 10 oz can enchilada sauce
1 T sugar
1 T clementine or orange zest
1 C good chicken stock
1 t corn starch
3 radishes, cut small to top the meatballs
Parlsey to garnish
Place the halves of the poblano on foil on a baking sheet and place under broiler, about 6 inches from heat, turning with tongs when needed, until charred on both sides. Takes about 5 minutes per side or more depending upon your oven. Watch closely!
In a large bowl mix the ground sirloin down to the 1/3 C onion. Combine well and form into 14 large meatballs. Heat the 2 T oil in a large pan, and sear the meatballs on both sides until golden brown but not cooked through. Lower heat, add the stock and let reduce by half. Then add the can of enchilada sauce, the sugar, the clementine juice and let simmer until meatballs are done, about 10 minutes. Then thicken with the cornstarch dissolved in a little water and stirred in to the sauce.
Serve over rice alongside the poblanos, with a sprinkling of salt, with parsley on top along with radishes atop the meatballs!
In a large bowl mix the ground sirloin down to the 1/3 C onion. Combine well and form into 14 large meatballs. Heat the 2 T oil in a large pan, and sear the meatballs on both sides until golden brown but not cooked through. Lower heat, add the stock and let reduce by half. Then add the can of enchilada sauce, the sugar, the clementine juice and let simmer until meatballs are done, about 10 minutes. Then thicken with the cornstarch dissolved in a little water and stirred in to the sauce.
Serve over rice alongside the poblanos, with a sprinkling of salt, with parsley on top along with radishes atop the meatballs!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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12 Winter Recipes
Acorn Squash
Anise Glaze
Appetizers
Apple Butter Walnut Spice Cookies
Apple Rice Salad
Apples
Artichoke Hearts
Artichoke Stuffed Chicken
Asian
Asian Sauces
Bacon
Bad Experiments With Food
Baked Beans
Baked Chicken
Baked Cod
Baked Fish
Bananas
Bean Stew
Beef Gravy
Beef Sate
Beef Stew
Beets
Bing Cherry Cookies
Biscuits
Black Beans
Blackberries
Blueberries
Blueberry Muffins
Blueberry Pie
Blueberry Sauce
Bourbon Bread Pudding
Bourbon Caramel Sauce
Brandied Cherries
Bread Pudding
Bread Sticks
Breakfast
Broccoli Slaw
Brown Rice
Brown Sugar Chicken
Brown Sugar Pork Ribs
Brunch
Bruschetta
Brussel Sprouts
Burgers
Butter
Butternut Squash
Cactus Pear
Candied Beets
Cantaloupe And Oranges
Caramel
Caramelized Bananas
Carnitas
Carrot
Cauliflower
Cheese
Cheese Pasta
Cheese Stuffed Chicken
Cherries
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Chicken Burgers
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Chipotle Chicken
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Chocolate Chip
Chocolate Muffins
Chowder
Christmas
Chutney
Cinnamon Rolls
Coconut Milk
Cod
Coffee Chili Steak Rub
Cognac Roasted Veggies
Cold Vegetable Salad
Comfort Food
Cookies
Cooking With Friends
Cooking With Wine
Corn Muffins
Corn Pudding
Corn Salad
Cranberries
Cranberry
Cranberry Chocolate Cookies
Creamy Soup
Creamy Zucchini Soup
Crepes
Cuban Inspired
Cucumber Relish
Cucumber Salad
Custard
Date Muffins
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Easy Dinners
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Enchilada Hand Pies
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#fabin40
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Figs
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Fire Roasted Tomatoes
Fish Sauce
Football Food
Fried Eggplant
Fried Green Tomatoes
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Ginger
Gingersnaps
Girlfriends
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Golumpkies
Granny Smith Apples
Grapefruit Pear Slaw
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Heirloom Tomatoes
Herb Butter Roasted Chicken
Herbs De Provence
Holiday Recipes
Ice Cream
Indian Food
Italian Chicken
Italian Food
Italian Meatballs
Jalapenos
Jam
Kalamata Olives
Lake Norman Magazine
Lamb
Lamb Meatballs
Lamb Stew
Lemon
Lemon Cookies
Lemon Cream Sauce
Lemon Crumble Bars
Lemon Custart
Lemon Pasta
Lemon Tart
Lemon Thyme
Lemon Vinaigrette
Lentil Salad
Lime Ginger Honey Syrup
Lime Juice
Ling Cod
Main Dishes
Mandarin Oranges
Maple Bourbon Plum Sauce
Maple Syrup
Marinara
Meatballs
Meatloaf
Meat Loaf
Meat Sauce
Mendelbrot
Mexican Food
Microgreens
Minestrone Soup
Mini Pepper Poppers
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Mint Caper Salsa
Mirepoix
Muffins
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Mushroom Soup
Nectarine Spice Cake
No Bake Cookies
Oatmeal
Omelet
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Oranges
Orzo Pasta
Pad Thai
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Paula Deen Quick Rolls
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Pickled Slaw
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Pineapple Salsa
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Pork Carnitas
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Pork Ramen Stir Fry
Port
Port Wine
Port Wine Reduction
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Potato Gratins
Pot Pies
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Proscuitto
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Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Pumpkin Muffins
Pureed Parsnips
Purple Asparagus
Purple Sweet Potatoes
Quinoa
Radicchio
Radish Fennel Salad
Raisins
Rice-a-roni Beef Soup
Ricotta
Roasted Beet Salad
Roasted Tomatoes
Roasted Vegetables
Rosemary Chicken
Rules For Dieting
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Spanish Rice
Speculoos Cookie Butter
Spicy Orange Chicken
Spinach
Sriracha Sauce
Steak
Stew
Stews
Stir Fry
Strawberries
Strawberry Glaze
Stuffed Manicotti
Stuffed Peppers
Stuffed Puff Pastry
Sugar Cookies
Superbowl Food
Sweetened Condensed Milk
Sweet Peppers
Sweet Pickle Vinaigrette
Sweet Potatoes
Sweet Potato Pancake
Syrup
Taco
Thai Flavors
Thai Peanut Sauce
Tilapia
Tomatoes
Trail Mix
Trout
Truffles
Turkey And Ground Beef
Turkey Meatballs
Turnips
Twisted Puff Pastry Rounds
Tzatziki Sauce
Veal Stew
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Vegetable Salads
Vinaigrette
Vodka Sauce
Wedding Food
White Fudge
White Wine Cream Sauce
Yellow Split Peas
Yogurt
Zoodles
Zucchini