Weekend Six. Brrr....

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dawnnys

Well-known member
1. Brought in the pumpkins and made pumpkin risotto Saturday morning.

2. Had the best maple-glazed bacon Brussell sprouts last night. They were leftovers from Thanksgiving dinner, so I'll have to get the recipe for the cook (sister).

3. Getting caught up in deciding/putting together small, inexpensive gift baskets/stocking stuffers from all of your suggestions of under-$5 gift ideas. Thank you! Going to try making the origami ornaments that Barb suggested.

4. Neighborhood baking group (are 3 people a group?!) got together at my house to make cookie dough to freeze in prep for making Christmas cookies in a couple of weeks.

5. Crafters' lunch to go to this afternoon... I am making date bread, bringing the pumpkin risotto, and going to totally enjoy the company and getting a start on making Christmas cards.

 
the 6 things I served tonight

1. Prosciutto wrapped greens (yummy, I could have eaten them all myself)

2. Purple haze cheese with almond rice crackers

3. Slow roasted pork shoulder

4. Slew baked beans and kale

5. Creamed corn cornbread

6. Dutch apple pie

 
I left the fridge door open over Thanksgiving so out it all went, and this weekend I went shopping

and did some meal planning.

Made wacky cake with ganache again for a small dinner party last night, My friend made crab hot pot which is a Japanese dish, so delicious and perfect during that horrible weather. It was wonderful to crash on her couch, but I got no sleep because of the dramatic wind and rain smacking against the building. It was a nice safe building high on a hill, love that.

Today we finished our shopping in warm sunshine and clear skies. Crazy weather.

I have groceries now to make beef Bourguignon, and my chicken in a velouté with fennel, carrot and onion.

I found a cheap Chinese organic grocery store and loaded up on kale, watercress and chard sautéd then served over quinoa for breakfasts this week.

They also had dried great Northern beans and Bulgarian feta, so I got those to make gigantes, a Greek baked bean and tomato sauce dish.

Of course as soon as I came home I fell asleep on the couch for a while. So I have to get back in the kitchen and finish cooking!

 
Love your menu and can just taste all the

flavors and textures. Would you share the baked beans and kale recipe?

 
slow baked beans with kale

I have made this twice and both times (2 different sources of beans) it has taken quite a bit longer to bake than the recipe describes. I suggest you start it the day before you want to serve. Bake it until the beans are tender then refrigerate it overnight. Reheat and reduce in a hot oven before service. I didn't bother with the crumb topping. Another bit of advice - if serving to a suspicious eater, call the beans "butter beans" instead of limas!

http://www.food.com/recipe/slow-baked-beans-with-kale-martha-rose-shulman-448258

 
REC: Gigantes Plaki

Baked Lima beans, Modern Greek

1# dried Lima beans, soaked overnight
3 T olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 carrots, thinly sliced
2 large tomatoes, diced
2 T parsley
2 bay leaves
1 T tomato sauce, dissolved in 1 c H2O
(1 c feta cheese (in large chunks)

Drain beans, put in a large saucepan, cover with cold water, Boil, skimming with a spoon to remove any scum. Then simmer 40 min or most of water is absorbed. Drain and cool in liquid.

Meanwhile, heat oil in a skillet, sauté onions and garlic for 10 min, add carrots & tomatoes and saute for another 10 minutes.

Preheat oven to 350. Drain cooked beans, put in large baking dish, (I like to use my large gratin dishes that I use for macaroni n'cheese). Add everything else and bake 1 -1 1/2 hours or until beans are soft and most of the liquid has been absorbed. Beans should be slightly burnt on top. Serves 4

Last time I added the feta after 30 minutes, I might do that again this time. Also, I forgot tomato paste, so I'm going to use 1 c of tomato sauce.

 
REC: Stewed Chicken

Heather's Stewed Chicken

2 # chicken thighs, boneless
4 cups chicken stock, home made or low sodium boxed
1 onion, roughly chopped
3 carrots, halved and cut into large julienne
1 fennel bulb, halved then sliced into sticks, plus the stems of the fennel cut into pinkie sized lengths then cut into half
3 T unsalted butter
3 T flour
1 cup white wine, I prefer a Viognier or unoaked Chardonnay
1/4 c Greek yogurt or sour cream
fresh dill
salt
pepper
bay leaf

In a large pot bring the chicken broth to a boil and add the chicken, poach covered at a simmer for 15-20 minutes until the thighs are very tender when pierced with a fork. Remove chicken with a slotted spoon into a bowl and set aside. Add to the broth the onion, bay leaf, carrot and fennel and simmer again 15 -20 minutes or until the vegetables are very tender. While the vegetables are cooking, use a fork or small knife and cut the chicken into bite sized pieces. Remove vegetables with a slotted spoon into the chicken bowl. Pour the remaining chicken stock into a measuring cup or bowl.

In the empty soup pot, melt the butter and make a roux with the flour by whisking the flour and butter together and cooking on medium heat for 2-4 minutes. Using a whisk, add the white wine, then the chicken broth and whisk until smooth. Bring to a boil and let simmer 10 minutes. Add the reserved chicken and vegetables, and simmer for another 10 minutes. Season with salt and pepper, and add chopped dill and the yogurt or sour cream.

Serve over noodles, rice, quinoa, or any grain you like. Leftovers are great to be frozen and reheated. You can also use this mixture to fill crepes, add a little grated Gruyere cheese on top and broil until warmed through and the cheese is bubbly.

Revisions: artichoke hearts, sliced mushrooms are also nice to add to the pot with the other vegetables or in lieu of them, make your own combination.

Inspired by George Bradshaw, Suppers and Midnight Snacks.

 
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