Friday, 26 February 2021

Tomato, Macaroni, & Cheese Soup

This is too simple and homely a dish to justify taking 2 pots to make, but there it is. It does. I have to rate it as worth it, because it's the fabulous marriage of 2 popular comfort foods. 
 
As usual, we ate it all. It's soup, but it's really also the main event. All it needs is a bit of salad on the side to be a complete meal.
 
2 to 4 servings
20 minutes prep time

Tomato Macaroni & Cheese Soup

In Pot #1:
2 1/2 cups crushed tomatoes
1/2 cup water
1/4 teaspoon salt
1 by leaf
1 cup small soup-sized pasta (e.g. macaroni)

Put everything but the pasta into a medium-sized saucepan and bring them to a boil. Add the pasta, stir well, and boil for 2 minutes short of the recommended cooking time. Stir occasionally.

Meanwhile...

In Pot #2:
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoon mixed Italian herbs OR
1/2 teaspoon rubbed basil AND
1/4 teaspoon rubbed oregano AND
1/8 teaspoon rubbed rosemary leaves
freshly ground black pepper to taste
2 cups milk
125 grams (1/4 pound) old Cheddar cheese
2 tablespoons grated Parmesan cheese

In a heavy-bottomed 2 litre (qt) soup pot, melt the butter with the flour and seasoning. Mix well and cook to a pale paste. Stir in the milk, a little at a time, to form a smooth sauce, adding larger amounts each time until it is all in. Whisk until thickened; it should take just a few minutes.

Dice or grate the Cheddar and add it to the white sauce you have just made. Stir until completely melted. At about this time, the pasta in the crushed tomatoes should be cooked. Stir it all slowly into the cheese sauce. Do not let it simmer or boil again, but it should be hot through and the pasta should be tender. Serve at once, sprinkled with a little Parmesan. 





Last year at this time I made Barley Mujadara.
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Wednesday, 24 February 2021

Bachelor's Baked Hash

This recipe turned up in a Nova Scotia cook book from 1939. Mom came over to help us eat it, and she liked it a lot - I think it reminded her of food from her childhood. We liked it, too; it's just some good, tasty comfort food. And presumably easy enough for even a bachelor to make; huh. Although the original had the ingredients put through a meat grinder, which thing most people no longer have, and I would think that cleaning it afterwards would eliminate any advantage that it would have had over just chopping and grating stuff. 

Anyway, parsley and celery aren't in season at the moment, but if you have them, put them in; they do improve it. Otherwise feel free to season it up to your taste - I put in savory and paprika, but my favourite Polish seasoning would have been good too. If you are using a regular fat ground beef put in the low amount of stock; if your meat is lean or cooked you should add more. It will be a bit of a judgement call, but the end goal is to have a hash neither soupy nor too dry.
 
4 servings
1 hour 20 minutes - 20 minutes prep time
 
Baked Beef, Carrot & Potato Hash

3 medium carrots
1 large onion
1 stalk of celery (optional)
1/3 cup finely chopped fresh parsley (optional)
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed savory OR thyme
1 teaspoon sweet Hungarian paprika
OR other seasonings to taste
500 grams (1 pound) ground beef OR chopped cooked beef
1/3 to 1 cup beef OR chicken stock
3 medium (500 grams; 1 pound) potatoes
2 cups fresh breadcrumbs
3 tablespoons butter

Wash, peel, and grate the carrots; put them in a mixing bowl. Peel and chop the onion. Wash, trim, and chop the the celery and parsley, if using. Add to the bowl, along with the seasonings. Crumble in the beef and mix by hand, until everything is evenly distributed and the mixture has a loose, crumbly texture. 

Lightly oil a 9" x 13" or similar shallow 3 litre (quart) baking (lasagne) pan. Preheat the oven to 350°F. 

Wash, trim, and dice the potatoes. Put about 60% of them over the bottom of the prepared pan. Mix the remainder into the hash, and spread it out over the potatoes evenly. Pour over the stock. 

Butter slices of stale bread well and cut it into fine crumbs, then rub the butter through them until it is evenly distributed and they are all moistened with the butter. Sprinkle the buttered crumbs evenly over the pan of hash. 

Bake at 350°F for about 1 hour, until the top is crispy and the broth is absorbed or evaporated. Let the hash rest for 5 minutes before serving. 




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Monday, 22 February 2021

Green Beans in Savory Sauce

I tend not to post many recipes for frozen vegetables. I think I feel like it is cheating somehow, although the reality is that we eat a lot of frozen vegetables in the winter, mostly peas and beans, but also spinach, snow peas, and rutabaga greens. Here's a simple way to dress up frozen beans.

When I say savory sauce here, I mean not only is it a tasty thing that is not sweet, it is also flavoured with savory, the herb. It has an affinity for beans such that the German name for it is bohnenkraut; the bean herb. Add a shallot, and sauce it in its own cooking water, and you have a fast, simple, and elegant dish of beans. You could beef (or chicken?) it up by cooking it in stock if you like, although water is perfectly fine.
 
4 servings
15 minutes prep time
 
Green Beans in Savory Sauce
 
1 small shallot
1/2 teaspoon rubbed savory
1/8 teaspoon salt
freshly ground black pepper to taste
1 tablespoon soft unbleached flour
2 tablespoons unsalted butter
1 cup water OR stock
3 cups frozen green beans in bite-sized pieces

Peel and mince the shallot, and put it in a small bowl with the seasonings, flour, and butter. Set aside.

Bring the water to a boil in a saucepan sufficient to cook the beans. Add the, and boil for 4 or 5 minutes, until done to your liking.While they cook, put a strainer over the bowl from which you intend to serve them, and drain them into the bowl when done, saving the cooking water. Let them sit while you return the pot to the burner and add to it the contents of the small bowl. 

Cook until the shallot is fragrant and slightly softened, stirring constantly. Slowly mix in the bean cooking water to form a smooth paste. Simmer for a few minutes until thickened, then return the drained beans to the pot. Simmer until they have been re-heated and are hot through. Serve at once. 




Last year at this time I made Lebanese Baked Lemon-Garlic Chicken. Would go well with these beans...!
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Friday, 19 February 2021

Sweet Potato Gnocchi with Peas & Paprika Cream Sauce

Gnocchi and Spaetzle continue to be my new pasta best friends. Sweet potatoes give these ones a delicate flavour that goes well with delicate sauces. A little grated Parmesan passed when you serve them does not go amiss.
 
Since this makes 4 servings, I froze half the dough. The next time, I thawed it out overnight, sprinkled on a bit more potato starch, and formed and cooked the gnocchi as usual. It worked fine.  

4 servings
45 minutes prep time
NOT including baking the sweet potato
 
Sweet Potato Gnocchi with Peas & Paprika Cream Sauce

Make the Gnocchi:
900 grams (2 pounds; 2 large) sweet potatoes
1/2 teaspoon salt
freshly ground nutmeg
1 large egg
1 3/4 cups barley flour
1/2 cup potato starch
 
Wash, trim, and bake the sweet potatoes at 375°F for 1 to 1 1/4 hours, until tender. Let cool. This can be done up to a day ahead. 
 
Peel and mash the sweet potato very smoothly. Put it in a mixing bowl and mix in the salt, nutmeg, and egg. Add the barley flour a portion at a time and work it in until you have a fairly soft and sticky but smooth dough. 

Sprinkle about 2 tablespoons of potato starch onto a clean surface (I used a bit of parchment paper) and coat 1/4 of the dough in it. Roll it out into a long snaky cylinder. Use a fork to cut off bite-sized pieces, which are then rolled into an oval and pressed with the tines of the fork. Set aside on a plate which has been lightly dusted with starch, and repeat with the remaining dough. Try not to stack them, as they will stick to each other. This can be done up to a day ahead too; cover them with a tea towel in an airtight container in the fridge.
 
Cook the Gnocchi & Make the Sauce:
2 cups thawed frozen peas
2 medium shallots
2 cloves of garlic
1 1/2 teaspoons sweet Hungarian paprika
1/4 teaspoon salt
freshly ground black pepper to taste
1 tablespoons barley flour
2 tablespoons unsalted butter
1 tablespoon sherry
1 cup 10% cream
 
Put a large pot of lightly salted (not nearly as much as for dry pasta) water on to boil. Have the gnocchi and the peas standing by. 

Peel and mince the shallots and the garlic. Put the garlic in a small bowl with the paprika, salt, pepper, and flour. 
 
Heat the butter in a large skillet over medium heat. When it is melted and sizzling, add the shallots and cook for about 5 minutes, stirring occasionally. Keep the temperature at a gentle but steady simmer. 
 
Meanwhile, when the water comes to a boil put in the gnocchi and peas, and give them a very gentle stir. Boil them until they float. (I mean the gnocchi, but the peas will too.) Drain well when done. 
 
But meanwhile again, add the spices and flour to the shallots and mix in well; let cook for about a minute. Add the sherry and mix in well, then slowly stir in the cream. Mix well, stirring frequently, until it thickens - it should take just a few minutes and it should not boil. Add the drained gnocchi and peas and gently fold into the sauce. Transfer to a serving dish or dishes, and serve. I saved a few of the peas at the bottom of the strainer to sprinkle over the top, for the colour. 
 
 
 
 
 
Last year at this time I made Creamy Rutabaga & Leeks.
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Wednesday, 17 February 2021

Balsamic Carrots

You wouldn't think 1 tablespoon vinegar would be enough to liven up a pound of carrots, but it is. Of course, you need to have good balsamic vinegar, and unfortunately it is a thing where the relationship between price and quality is absolute. Otherwise, it's all my favourite stuff - easy, and pretty quick, with delightful results. I would recommend these particularly to be served with beef.
 
4 to 6 servings
45 minutes - 15 minutes prep time
 
Balsamic Carrots

450 grams (1 pound) carrots
1 large shallot
1/3 cup water
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon rubbed oregano 
1 bay leaf
1/4 teaspoon salt
freshly ground black pepper to taste
1 tablespoon unsalted butter

Wash, trim, and peel the carrots, and slice them into bite-sized pieces. Peel and chop the shallot finely. Put them into a saucepan with all the remaining ingredients except the second tablespoon of butter. Cover with a lid and bring to a boil; boil for 5 minutes. Remove the lid, give them a stir, and reduce the heat to steady simmer. Let them cook, uncovered and stirring occasionally, for a further 20 to 25 minutes until the liquid is reduced to a sauce and the carrots are tender. Add a little more water if necessary to get them to the correct stage. 

When they are done to your liking and the sauce has thickened - but not gotten thick enough to scorch - add the remaining butter and let it melt through the carrots. Transfer them to a dish and serve at once. 




Last year at this time I made Banana Oat-Bran Muffins.
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Monday, 15 February 2021

Pickled Onion & Lentil Salad with Beet, Feta, Nuts & Cabbage

There's no getting around it; this is some slow food. It's very, very, easy but it is slow. 
 
First; pickle your onions. 
 
The good news is that this makes about twice as much pickled onion as you will need for the salad, and they will come in handy for other things, and keep well in the fridge for at least a couple of weeks. 
 
Once your onions are pickled you can think about things like cooking your beets and lentils in advance. They need to cool, so maybe we're still not eating this salad until tomorrow. 
 
I thought this was extremely pleasing; the earthy and slightly sweet lentils and beets balanced with tangy onions and feta cheese, and with needed crunch supplied by the nuts and cabbage, made a subtle and harmonious whole. Mr. Ferdzy was less impressed; he thought it was kind of plain. You should probably consider which camp you are likely to fall into before picking up that onion and that knife.
 
4 to 6 servings
1 hour 20 minutes plus 2 days to make the pickled onions
1 hour to cook the beets & lentils
15 minutes to assemble the salad
 
Pickled Onion & Lentil Salad with Beet, Feta, Nuts & Cabbage

Make the Pickled Onions:
scant 3 cups of sliced red onions
salt
1/2 cup filtered water
1/2 cup white vinegar
1 teaspoon salt

Peel the onions and cut them in half lengthwise. Cut them into half-moon slices, then in half again. Break them up and put them into a strainer, sprinkled generously with salt. Set them aside over a bowl to drain for about an hour. Rinse and drain them well. 

Have a good clean 500 ml (2 cup) canning jar ready; either sterilized or fresh out of the dishwasher (this is NOT long term canning, so while the jar needs to be clean, sterilization is not absolutely required). Heat the water, vinegar and teaspoon of salt until it is hot and the salt is dissolved, but not boiling. While it heats, pack the well-drained onion bits into the jar. Pour enough of the brine over the onions to cover - you may not need all of it, but make sure there are no trapped air bubbles. Close up the jar with a clean ring and lid (used is okay; just make sure it's clean and odour-free). Let sit in a cool place for two days before using; it can be up to a week but put them in the fridge after the first couple of days.
 
Cook the Beets & Lentils:
3 medium (1 1/2 cups diced) beets 
1 cup green or brown lentils
1/2 teaspoon salt
2 cups water

Put the beets into a pot with plenty of water to cover them. Bring them to a boil and boil for about 45 minutes (or perhaps a little longer) until tender. Drain and let cool. 

Put the lentils, salt, and 2 cups of water into a rice cooker and cook. Remove and let cool. 

Both of these can be cooked up to a day in advance. 

Make the Dressing:
1/4 cup pickled onion brine
2 tablespoons apple cider vinegar
freshly ground black pepper to taste
1 teaspoon rubbed thyme
2 teaspoons Dijon mustard
1/3 cup olive oil
 
Mix everything in a small bowl or jam jar and whisk or shake together. 
 
Make the Salad:
2 cups finely shredded cabbage
1 cup walnut pieces, toasted
225 grams (1/2 pound) feta cheese
1 cup pickled onions
 
Wash, trim, and shred the cabbage. Toast the walnut pieces in a dry skillet over medium heat, until lightly browned in spots. Turn out to cool then chop them to about pea-sized. 
 
Peel and finely dice the beets. Put them with the lentils into a large salad bowl. Mix in the cabbage, nuts, and feta cheese. Add 1 cup of the drained pickled onions, and toss with the dressing. 




Last year at this time I made Mr. Ferdzy's Family Pulled Pickled Pork.
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Friday, 12 February 2021

Kimmel Beef Stew

I found the bare bones of this recipe in an old cook book. I can't remember if it was a Jewish cook book, or if the recipe was just described as being Jewish. Unlike most beef stews of the era (Edwardian) this one looked like it had some flavour. I added the cumin and paprika, and I don't regret it. 
 
This was a delicious stew and we enjoyed it very much with some Spaetzle and green beans. As with most beef stews, it's good to make it the day before if you can, and heat it up when you want it, as this makes the meat more tender.  

I was sufficiently impressed by this spice blend that I'm mixing it up and keeping it in the cupboard to use for beef (or lamb) quite often.
 
6 to 8 servings
2 hours 20 minutes - 20 minutes prep time

Kimmel Beef Stew

Mix the Spices:
1 teaspoon cumin seed
2 teaspoons caraway seed
1/2 teaspoon allspice berries
1 teaspoon salt
1/4 teaspoon ground cloves
freshly ground black pepper to taste
1 tablespoon sweet Hungarian paprika
 
Grind the cumin, caraway, and allspice with the salt. Mix with the remaining spices and set aside. 

Cook the Beef:
6 to 8 shallots
3 or 4 cloves of garlic
900 grams (2 pounds) stewing beef
3 tablespoons mild vegetable oil
2 cups beef broth or water
1/4 cup apple cider vinegar
 
Peel and sliver the shallots. Peel and mince the garlic. 
 
Pat the beef pieces dry. Make sure they are not too big and trim off any gristle. 
 
Heat 1 tablespoon of the oil in a skillet over medium-high heat. Brown the pieces of beef on two sides then transfer them to a heavy-bottomed soup pot, with the broth or water in it. Don't crowd the beef as it browns; you will likely need to do it in 2 or 3 batches. Add more oil to the pan as needed. Begin to stew the browned pieces of beef over medium-low heat. 

Once the beef is all browned and transferred to the stew pot, reduce the heat to medium under the skillet. Cook the onions for 3 or 4 minutes, stirring regularly, with a little more oil added to the pan if needed. They should brown only slightly. Add the spices and garlic, and mix in well for a minute or 2, until completely moistened by the oil. Add these to the stew pot. Deglaze the skillet with the vinegar, and add it to the stew pot. 

Stew the beef for 1 to 2 hours, until tender. Serve with rice, noodles, gnocchi, spaetzle, or mashed potatoes, etc. Can be made in advance and re-heated.





Last year at this time I made Garlic Braised Mushrooms.
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Wednesday, 10 February 2021

Chocolate Sweet Potato Mousse or Frosting

The sweet potato and chocolate combination continues to be a winner for low-carb desserts. We ate this amazingly simple version as a pudding, but it would make excellent frosting for cake too. I have not tried it that way yet, but I absolutely will. I have lightly adapted this recipe from here, mostly by roasting my sweet potatoes rather than steaming them. This does make them denser and drier than they would have been otherwise, and so I have added a bit more cream. You should feel free to adjust the amount of cream according to your taste. Keep in mind that the chocolate will continue to set after you stop beating it; so it is probably best to end with something that you think is just a little too soft as it will not stay that way.
 
This is very rich and quite filling; small portions are in order. I used the smaller amount of cream and it would have been a better texture for frosting; that's the amount to use if that's what you are doing. Otherwise expect to add a bit more, or finish by adding a little liqueur or your choice, coffee, or orange juice. 

Be sure to get your sweet potato very well puréed. Any little strings in it will distract from the illusion that this is a classic mousse. If in doubt, you may wish to sieve it.
 
4 to 6 servings
1.25 hours plus to roast and purée sweet potato 
15 minutes prep time plus time to chill

Chocolate Sweet Potato Mousse

450 grams (1 pound; 1 large) sweet potato
125 grams (1/4 pound) unsweetened or bittersweet chocolate
a pinch of salt
1 teaspoon vanilla extract
1/2 to 3/4 cup heavy cream
 
Roast the sweet potato at 375°F for 1 hour to 1 hour and 15 minutes, until tender. Allow it to cool, peel it, and run it through a food mill or food processor until smooth. This can be done up to a day ahead. 
 
Melt the chocolate in a mixing bowl - in the microwave if possible; heat it in small bursts and check each time. Or, in a bowl that can go on top of a pot of boiling water (double boiler). 
 
Add the prepared sweet potato purée to the melted chocolate, along with the salt and vanilla extract and beat briefly with an electric mixer. Beat in the cream a little at a time. Beat well for up to 5 minutes until very smooth.  

Put the mousse into individual serving dishes, or use it to frost a cake. Keep cool until serving time. 




Last year at this time I made Apple Butter Mashed Squash.
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Monday, 8 February 2021

Turkey & Wild Rice Porcupines

This is not so different from the traditional way of making "Porcupines", with ground beef and long-grained rice. You could revert to that, if you like, but in that case don't soak the rice. We really like the combination of turkey and wild rice, though; and it makes them a little lighter and healthier too. (At least, I for one should not be eating much white rice.)  

These are slow to make only for the baking time, and the time needed to soak the wild rice. The vegetables should be chopped finely, but the meatballs are otherwise very simple to assemble. After that they need little attention, just a long, slow cook that will smell delicious and keep your kitchen warm.
 
4 servings (16 to 24 meatballs)
2 hours - 40 minutes prep time

Turkey & Wild Rice Meatballs

1/2 cup wild rice
1 small onion OR 2 medium shallots
1 or 2 cloves of garlic
1 medium carrot
3/4 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Worcestershire sauce 
500 grams (1 pound) ground turkey
1 large egg
1 tablespoon mild vegetable oil
3 cups thin tomato sauce

Put a pot of water on to boil. Add the rice and boil for about 5 minutes, then turn off the stove, cover, and let soak for at least 20 minutes; 30 is better. Preheat the oven to 350°F.

Meanwhile, peel and mince the onion or shallots. Peel and mince the garlic. Peel and grate the carrot. Put them all in a mixing bowl. Add the salt, pepper, and Worcestershire sauce. Add the ground turkey and egg. Drain the wild rice well, and add it. Mix everything well by hand. 

Oil a shallow baking pan which will hold the meatballs in a single layer with a small amount of space around them. Form the mixture into meatballs and place them in the prepared pan. If you tomato sauce is thick, thin it with a little water to make 3 cups total, and pour it evenly over the meatballs. Cover the pan, with its own lid if it has one, or with aluminum foil.
 
Bake at 350°F for 45 minutes. Remove the foil and turn the meatballs over. Return them to the oven and bake them for a further 30 minutes. Let rest for 5 minutes before serving. 





Last year at this time I made Sweet Potato Pie.
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Friday, 5 February 2021

Lentil, Buckwheat & Walnut Loaf

I've made this a few times before posting it, because I've been trying to solve the problem of it being a bit too crumbly. An egg would do the trick, perhaps, but I was trying to keep it vegan. Chick pea flour left it just as crumbly, and a bit too dry. So here it is, prone to crumbling and all, because it's easy, tasty, and dietetically sound. 

I've been just passing the ketchup, but some hot tomato sauce or Mushroom Gravy would also go well with it.
 
6 servings
30 minutes to cook lentils & buckwheat PLUS time to cool
1 hour 15 minutes to make the lentil loaf

Lentil, Buckwheat & Walnut Loaf

Cook the Lentils & Buckwheat:
3 cups water
3/4 teaspoon salt
2/3 cup green or brown lentils
2/3 cup buckwheat groats
 
Put the water, salt, and lentils into a rice cooker. Turn the rice cooker on. 
 
Meanwhile, put the buckwheat groats into a dry skillet over medium-high heat, and toast them until they are a light, even brown. Stir constantly. When the lentils come to a boil, add them to the rice cooker. If they are ready before it boils, turn them into a bowl to stop them from toasting any more. 
 
When the lentils and buckwheat are cooked, remove the pot from the cooker and allow to cool enough to handle. 
 
Measure the Seasonings:
1/4 teaspoon salt
1 teaspoon rubbed oregano
1 teaspoon thyme OR savory
1 tablespoon sweet Hungarian paprika
1/4 teaspoon hot chile flakes
2 or 3 cloves of garlic 

Measure the seasonings into a small bowl. Peel and mince the garlic, and add it to the spices.
 
Make the Loaf:
1 large carrot
1 large onion
1 tablespoon mild vegetable oil
2 tablespoons apple cider vinegar
3/4 cup finely chopped walnuts
1/2 cup tomato sauce
 
Peel and grate the carrot. Peel and chop the onion. Heat the oil in a medium skillet over medium-high heat, and cook the carrot and onion until softened and reduced in volume. Add the spices and garlic from the small bowl, and cook for a few minutes more. Stir frequently. Transfer to a mixing bowl and allow to cool enough to handle. 
 
Preheat the oven to 350°F. 
 
Mix the lentils and buckwheat into the onion and carrot. Add the vinegar and the chopped walnuts, and mix very well. Press the mixture firmly into a large oiled loaf pan, rounding the top slightly. Brush the tomato sauce over it. 
 
Bake at 350°F for 45 minutes. Let rest 10 minutes before serving. 





Last year at this time I made Carrot, Red Lentil, & Walnut Hummus.
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Wednesday, 3 February 2021

Peanut Butter 'n' Jam Crisp

So... what have I not yet put into a fruit crisp? I know! It's peanut butter! And now I have, and I'll be doing it again, because what a good idea. This was entirely successful. Anyone who retains a fondness for peanut butter and jam sandwiches will like this very much.

At this time of year, it requires frozen berries, of course. They need to be thawed in advance. Other than that, it's mix the crumbs, mix sugar and starch into the fruit, introduce the two layers to each other, put it all in the oven, and there you go. Almost as easy as a sandwich; it just needs time to bake.

I'm saying 8 to 10 servings where usually for a fruit crisp of this size I would say 6 to 8. This is rich, and dense, and filling. Small portions are definitely recommended!

8 to 10 servings
1 hour 15 minutes - 15 minutes prep time


Make the Topping:
1 cup chopped roasted unsalted peanuts
1 cup large flake rolled oats
1 cup whole spelt flour
1/2 teaspoon salt
3 tablespoons sugar
1/4 cup unsalted butter
1/3 cup peanut butter

Measure the peanuts and chop them. I put them on a board and used the measuring cup to crush them fairly lightly but evenly. Put them into a mixing bowl with the oats, spelt flour, salt, and sugar. Mix well.

Grate in the cold butter, and rub it into the mixture until evenly distributed with your fingers. Add the peanut butter and mix it in the same way.

Preheat the oven to 375°F.
 
Make the Filling & Bake: 
6 cups mixed fresh or thawed from frozen berries
2 tablespoons arrowroot starch
2 to 3 tablespoons sugar

Mix the berries with the starch and sugar in an 8" x 10" shallow baking (lasagne) pan. Once they are mixed well and spread out evenly, sprinkle the topping evenly over them.

Bake for  45 minutes at 375°F. Let cool to warm or room-temperature before serving. 

 
 
 
 
Last year at this time I made Turkish Potato "Tost".
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Monday, 1 February 2021

Almost Whole Stuffed Cabbage

This sort of stuffed cabbage dish is typical of southern France, and I've seen it made with a variety of meats or with salmon. It is neither cabbage rolls, nor a whole stuffed cabbage, but something in between. 
 
As many leaves as reasonably can be removed from a cabbage are blanched and re-assembled with a meat filling to form what appears to be a whole cabbage. It is actually a very simple dish to make; the only challenges involve selecting a cooperative cabbage and finding a good vessel to cook it in. I've seen it kept in a fairly convincing cabbage shape, often helped with some kitchen twine to hold it together, or pressed into a cake in a round casserole. Savoy is plainly the cabbage of choice here; their leaves are thinner, more flexible, and more tender than other cabbages. 

You should certainly feel free to use whatever meatloaf type filling you like here, and to season it to your taste, although I can report that this one worked well and was enjoyed very much.
 
6 to 8 servings
1 hour 30 minutes - 30 minutes prep time
PLUS allow 10 minutes to rest
 
Almost Whole Stuffed Cabbage
 
8 to 12 leaves from 1 large Savoy cabbage
1 medium onion
2 medium carrots
3 or 4 cloves of garlic
1 tablespoon mild vegetable oil 
900 grams (2 pounds) ground beef OR mix of beef and other meat
1 1/2 teaspoons salt
1 teaspoon rubbed thyme OR savory
1 teaspoon rubbed basil
1 teaspoon rubbed oregano
1/2 teaspoon Aleppo or similar hot pepper flakes
freshly ground black pepper to taste
2 large eggs
1 cup fine (quick cook) oatmeal
1 cup beef broth OR water
tomato sauce to serve (optional)
 
Put a large pot of water on to boil. Carefully remove 8 to 12 leaves from the cabbage, whole and undamaged. Trim the stems and shave them to be the same thickness as the rest of the leaf. When the water boils, add the cabbage leaves to it in 2 or 3 batches, and boil them for 5 minutes. Transfer them to a basin of cold water to cool as soon as they are done. Drain them well. 
 
This can be done up to a day in advance; wrap and keep cool until needed in that case. 
 
Peel and chop the onion. Peel and grate the carrots. Peel and mince the garlic. Heat the oil in a skillet over medium-high heat, and cook the onions and carrots until softened, stirring frequently (just a few minutes). Add the garlic and cook for another minute or so, then transfer the vegetables to a mixing bowl to cool. 
 
Preheat the oven to 350°F. 
 
Add the meat and seasoning to the cooled vegetables. Break in the eggs and add the oatmeal. Mix by hand until completely blended. 
 
In a fairly deep round or oval baking pan (about 2 quarts/litres) which has been lightly oiled, place the largest 2 leaves so that they slightly overlap at the bottom but otherwise look like they are growing out of the centre of your pan. Place a patty of about 1/8th of the meat mixture over them. Place another 2 or 4 leaves over it in the same way, and top with more of the meat filling. Continue until all the leaves and meat filling are placed. Fold the leaves over the filling to create the appearance of a whole cabbage. Because my baking dish was oval and not round, I ran some string under the cabbage leaves before I started and used it to tie everything into shape. 

Pour the broth over the stuffed cabbage and bake it at 350°F for 1 hour. Let rest 10 minutes before serving. If you like, serve it with hot tomato sauce poured over it. 




Last year at this time I made Perfect Fluffy Scrambled Eggs.

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