Golabki

Last weekend, when going through my pile of recipes and deciding what to make, I stumbled upon this copy of a recipe from my Babcia's cupboard...

Golabki, pronounced "Go-Womp-Kee", similar to Pierogi "Per-Oh-Gee", and not related to Garajki "Garage Key"... is my favorite Polish dish. 

As noted in the always factual resource guide Wikipedia, "Golabki is the plural of Golabek, the diminutive of Golab, meaning "Pigeon".   See the resemblance...? 

These traditional cabbage rolls are made from lightly boiled cabbage leaves, which are wrapped around a filling of minced meat, finely chopped onions, and rice or barley; baked or braised in a tomato sauce.

Prep Time:  45 Minutes

Cook Time:  2 Hours

Servings:  12 

Ingredients:

1 head cabbage

1 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

1 onion chopped fine

1 clove garlic chopped fine

1/4 teaspoon poultry seasoning

1/2 cup partially cooked rice (or) 1 cup fully cooked barley

1 egg

1 tablespoon butter

salt and pepper

1 large can petite diced tomatoes

Method:

• Remove the core from the head of cabbage and place in a pot of boiling, salted water.
• As the cabbage begins to soften, pull off individual leaves and drain in a colander.
• Cool leaves in cold water and pat dry.  Cut out heavy ribs.

• Saute onion and garlic in butter until transparent.
• Combine cooled onions, meat, egg, rice, and seasoning.
• Place a 1/3 cup meat mixture at the bottom edge of each cabbage leaf.

• Roll the cabbage leaf up over the meat, encasing it completely.
• Fold the two opposite sides and roll.
• Arrange golabki in a casserole dish or oven proof dutch oven lined with the leftover cabbage leaves.
• Cover with tomatoes and add water or beef broth to allow for a nice gentle simmer.
• Put in a 325 degree oven covered for 2 hours, covered for the first hour.

Recipe Links:

Here is a step-by-step pictorial from about.com with more detail on preparing the cabbage.

Here is a great vegetarian version of this classic dish. 

Brined and Roasted Pecans

After trying these fresh and home roasted, you may never want to eat a canned nut again!  

As published in Southern Living, December 2010 

Prep Time:  10 Minutes

Total Time:  35 Minutes

Makes:  2-1/2 Cups

Ingredients:

2 cups warm water

1/2 cup sugar

2-1/2 cups Pecan halves

3 tablespoons kosher salt

Method:

• Preheat oven to 350 degrees.
• Stir together 2 cups warm water and 1/2 cup sugar, stirring until sugar is dissolved.
• Soak Pecan halves in water mixture 10 minutes; drain well.
• Sprinkle 2 tablespoons kosher salt in a foil lined pan.
• Arrange pecans in a single layer in pan; sprinkle with 1 tablespoon kosher salt.
• Bake 15 to 18 minutes or until toasted and fragrant.
• Toss Pecans in a strainer to remove excess salt, if desired.

Recipe Links:

Here is a link to the original post.

Hoppin' John Soup

Eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck.  The beans symbolize coins or pennies and the greens symbolize the color of money and are said to add to one's wealth in the New Year.

Traditional Hoppin' John is a singular concoction of peas (cow or black-eyed), greens, and rice simmered in a pork base. 

When thinking of how to prepare this dish, I stumbled upon a recipe for a soup version and I  decided to give it a try.  I served it up along with some homemade, fresh from the oven, cornbread.  If you like traditional Hoppin' John you will LOVE this recipe... 

Prep Time:  1/2 Hour

Cook Time:  2 Hours

Servings:  8

Ingredients:

1 pound dried black-eyed peas
1/4 cup vegetable oil
1 large onion, chopped
4 celery ribs, chopped
2 large carrots, chopped
6 garlic cloves, crushed
1 large jalapeno pepper, finely chopped with seeds removed
2 teaspoons dried thyme
1/2 teaspoon dried red pepper flakes
1 bay leaf
10 cups liquid (chicken broth, water, or a combination)
2 large ham hocks
1 pound collard greens, thinly sliced (5 to 6 cups)
1 cup finely diced ham, from ham bone or a ham steak
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper to taste
2 tablespoons cider vinegar
6 cups cooked long-grain white rice
11/2 cups chopped tomatoes (or 1 can Rotel diced tomatoes with habaneros)
Additional vinegar for passing  

Photo: Mary Ann Rice

Method:

• Soak the beans overnight in cold water to cover.  Drain in colander.
• In a large saucepan or soup pot, heat the oil. Add the onion, celery and carrot and cook over medium heat until onion begins to soften, about 5 minutes.
• Add the garlic, jalapeno, thyme, pepper flakes and bay leaf and cook, stirring, for 1 minute.
• Add the beans, liquid and ham hocks and bring to a boil. Reduce heat to low and simmer, covered, until beans are verging on tender, about 1 hour.
• Add the collards and continue to cook, covered, until beans and collards are very tender, 50 to 60 minutes. 
• Stir in the ham, season with salt and pepper, and adjust amount of liquid if necessary. Stir in vinegar.
• Spoon rice into bowls, ladle soup over, and serve. Pass bowl of chopped tomatoes and a cruet of vinegar and a bottle of hot sauce at the table.

Leave three peas on your plate to ensure a New Year filled with Luck, Fortune, and Romance

Recipe Links:

This recipe is the "original" and was first published in Saveur in Issue #125.

Here is an adaption by Brooke Dojny - which was my inspiration.

Here is a link to quite possibly the World's Perfect Cornbread.

New Year's Hoppin' John Soup

Bone-In Pork Loin

This year we did a Bone-In Pork Loin for Christmas.  I had never done one before and after poking around the web for ideas I became intrigued with the wonderful presentation of this dish.

This recipe calls for having your butcher "French the bones and remove the Chines".  Well, I instructed my local butcher to do so, and he told me what I needed him to do was "crack" the bones... Not what I said, but what am I supposed to know...

On Christmas morning, when it became time to prepare the roast, I opened up the wrapper to find a beautiful 6 Bone Loin without the chine bones removed and cuts at each rib... I guess that's what I needed, right?  

I was pretty upset, thinking that these cuts would ruin the Loin's culinary potential... 

Nonetheless, I cleaned up the chines and decided to press on... and everything turned out just fine.

Photo: Mary Ann Rice

Prep Time:  1/2 Hour

Cook Time:  45 to 60 Minutes

Servings:  6

Ingredients:

1 Bone-In pork Loin (4 to 5 pounds)

30 very thin slivers of garlic (from 3 to 4 cloves), plus 2 teaspoons finely chopped garlic

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh sage

Coarse salt and freshly ground pepper

Method:  (For a photographic step-by-step check out Martha Stewart's original Post)

• Make Slits - Heat oven to 450 degrees. Use a sharp knife to make 24 slits evenly all over pork, including the ends, and insert a sliver of garlic and a small pinch of chopped fresh herbs into each one.
  
• Cut Pork - Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact. 
  
• Season Pork - Season inside the pocket with salt and pepper, then add chopped garlic and remaining chopped fresh herbs, spreading evenly.
  
• Tie Pork - Tie roast closed with kitchen twine. Season generously with salt and pepper.
  
• Roast Pork - Place pork on a rimmed baking sheet or in a roasting pan and roast until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 130 degrees, 45 to 60 minutes. (Start checking temperature after 40 minutes so you can better gauge its progress.) 
  
• Serve Pork - Remove from oven and let rest for 10 minutes to allow the internal temperature to rise to 140.

Recipe Links:

Here is the original web post that provided the inspiration for the method.

Here is a similar post that provided the inspiration for the fresh herbs and seasoning.

Here is a video of the original post.

I also served a gravy with this dish - here is a link to the Pan Jus which provided the base.

Prime Rib Soup

This Thanksgiving I served a bone-in Prime Rib instead of the traditional turkey dinner.   There were just five of us total and what a great meal it was.  Served with fresh bread, this is a wonderful next day meal and a great way to use the wonderful browned and seasoned ribs that are left over.

Prep Time:  20 minutes

Cook Time:  3 hours 

Servings:  10

Ingredients:

Oil for sautéing

1 Large Onion, chopped

3 large cloves garlic, chopped
1 cup dry red wine
Bones of a rib roast
4 cups vegetable stock
4 cups water
3 carrots, sliced in ½" rounds
2 stalks celery, thinly sliced
2 medium potatoes, peeled and cut into ½" dice
1 tablespoon dried basil
2 cans (14 ounces each) diced tomatoes with their juice
½ small head cabbage, coarsely chopped
1 cup leftover roast beef, cut into ½" pieces (optional)
Salt and freshly ground black pepper, to taste

Method:

• In a soup pot, heat oil, then sauté onions until just tender. Add garlic and sauté for 2 minutes.
• Add wine, scraping up any browned bits that may have formed. Add bones, stock and water and bring to a boil. Reduce heat and simmer for 1½ hours.
• Place a colander in a large bowl and strain mixture. Add stock back to pot, then add all ingredients except cabbage and leftover beef. Cook for 20-30 minutes, until vegetables are just tender.
• Meanwhile, remove any meat from bones and set aside.
• When carrots and potatoes are just tender, add cabbage and cook for 10 minutes.
• Stir in beef pieces and add salt and freshly ground black pepper.
• Serve with a crusty French bread or warm dinner rolls.

Recipe Links:

Here is the original recipe from Foodiekitchen.

Here is a link for the Prime Rib of Beef ... Don't forget the Au Jus!

Pecan Pie

A sumptuous trifecta of homemade Crust, Pecan filling, and hand whipped Cream

Last weekend we went out to the Stables and planned to spend the day with the horses.  While there I noticed that the mature Pecan trees had dropped their bounty.  As you can imagine, my focus quickly went from our horse Gypsea to... "What in the world can I do with these nuts?"

I had to come up with something, and quick. Thanksgiving was less than a week away, and we were hosting dinner at our house!  
I decided to start and finish the meal with my latest find... We started with an appetizer tray that featured Brined and Roasted Pecans and the "Finisher" was this wonderful Pecan Pie.

Part One: Tender and Flaky Crust

Ingredients:

1 cup all-purpose flour

1/2 tsp salt

7 tbsp unsalted butter, cold

1/4 cup +/- ice cold water

Using a cheese grater to cut in the butter has forced my pastry cutter into retirement.
This is such an easy technique, with great results.

Method:

• Sift dry ingredients into a mixing bowl
• Using a cheese grater, grate the cold butter over the top of the dry ingredients.
• Carefully work the ingredients into a coarse texture using the tips of you fingers - DON'T OVERWORK DOUGH!
• Add just enough ice water, about a 1/4 cup, and with floured hands, squeeze and push and work mixture together until it just picks up the flour in the bowl.  If too dry - add just a couple more drops of ice water.  If too wet - sprinkle just a little more flour.
• Roll out the dough on a dry floured surface until just bigger than the pie pan.
• Transfer dough to the pie pan and carefully lift edges and press the dough into the corners of the pan.  Trim around the perimeter and crimp the edges with a fork.
• Refrigerate the dough while making the filling. 

Part Two:  Pie Filling

Ingredients:

3 eggs

1 cup granulated sugar

1 cup dark corn syrup

1-1/2 tsp vanilla extract

2 tbsp melted unsalted butter

1 cup ground Roasted Pecans

1 cup medium Pecan pieces (not roasted) with a pinch of salt.

Note the air bubbles in the pie filling prior to baking.
The bubbles, eggs, and the two types of Pecans produce a truly delicious dessert.

Method:

• Pre-heat oven to 350 degrees F.
• Whisk the eggs vigorously in a mixing bowl until air is incorporated as evidenced by very small air bubbles.
• Add the granulated sugar and continue to whisk until the sugar begins to dissolve.
• Then add the corn syrup and whisk until the mixture is a consistent color.
• Add the vanilla extract and the melted butter and continue to whisk.
• Fold in the ground roasted nuts and then the Pecan pieces - mix untill fully incorporated.
• Add Filling to crust - Be careful to leave some room for the filling to rise.
• Bake at 350 degrees F for 40 minutes.
• After the 40 minutes, reduce heat to 325 degrees F and bake an additional 30 minutes.
• Give the pie a "jiggle", if the center is set, you are good to go.  Otherwise, leave in a few more minutes and test again.

As the pie cooks in the oven the filling rises - Don't overfill your crust prior to baking!

Part Three:  Hand Whipped Cream

Ingredients:

1 cup high quality cream

1/4 cup granulated sugar

1/4 tsp vanilla extract

Method:

• Put a metal mixing bowl and a whisk in the freezer at least a half hour prior to making the whipped cream.
• Put all ingredients into the cold bowl and whisk until soft peaks form.
• Place a dollop of the cool cream over the top of a slice of the pie - serve immediately. 

Recipe Links:

Here is the original video with chef Frank Brigtsen that inspired this dish.

Here is a maple and brown sugar variety that will provide some material the next time I make this dish. 

Happy as a Clam Chowder

Photo: Shaw

Foraging for Clams is a great way to spend some time outdoors with family and friends.  Sometimes the tide, the weather, and some good luck grace your experience.  Last weekend was one of those times. 

Photo: Shaw

We had a friend visiting and wanted to share some of the "local" experience.  I checked the tide charts and it looked like we needed to be in place just prior to dawn.  My sister made us a fabulous breakfast, sans toast, then we were on our way... 

Photo: Shaw

Prep Time:  15 Minutes

Cook Time:  45 Minutes

Servings:  6 to 8 servings

Ingredients:  

2 to 3 pounds little neck clams, washed

3 cups water, divided

2 slices bacon, cut into 1/4 inch pieces

1/2 yellow onion, diced

1 tbl butter

2 tbl flour

1 1/2 pounds russett potatoes, peeled, and cut into 1/4 inch cubes

1 cup milk

1 cup cream

Salt and freshly ground black pepper to taste

Fresh chopped parsley and oyster crackers to garnish

Method:

• Place washed clams in a large soup pot and add 1 cup of water. Bring to a boil over high heat. Cover tightly, and cook for a couple minutes, until the clams open. Remove the clams to a bowl and reserve. Strain the cooking liquid and reserve. 
• In large saucepan, over medium heat, cook the bacon in the butter until almost crisp. 
• Reduce the heat to medium-low, and add the onions. Sauté until soft and translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Whisk in 2 cups of cold water and the reserved clam juice, slowly at first. Bring back to a simmer and add the potatoes. Cover and cook for 20 minutes, or until the potatoes are tender.
• While the potatoes are simmering, dice up the clams. 
• Stir in the clams, milk, and cream. Reduce heat to low, and cook until just heated through. Do not boil. 
• Taste and season with salt and freshly ground black pepper as needed.
• Serve hot. Garnish with parsley and oyster crackers.

Recipe Links:

Here is the link to the classic New England Clam Chowder recipe that provided the inspiration for this dish.