Ingredient: Italian seasoning

Wild Herb-Garlic Salmon w/ Veggies

The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.

This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.

As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.

This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.

Print Recipe
 Wild Herb-Garlic Salmon w/ Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Asia
Keyword wild herb-garlic salmon w/ veggies
Servings
Ingredients
Herb-Garlic Savory Sauce
Salmon/Veggies
Course Main Dish
Cuisine Asia
Keyword wild herb-garlic salmon w/ veggies
Servings
Ingredients
Herb-Garlic Savory Sauce
Salmon/Veggies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sauce
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
  1. Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
  2. Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
  3. Preheat oven to 400 F.
  4. In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
  5. Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
  6. Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.

Everything Bagel Seafood Stromboli

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can choose whether or not to recognize the day as a general holiday, which most do.

The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Even though many people will take in the day’s events and cultural food at the festival, some choose to pack a picnic lunch and take a drive somewhere just to relax.

I am posting a seafood stromboli today that should work well with that idea.

Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Print Recipe
 Everything Bagel Seafood Stromboli
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine European
Keyword Everything Bagel Seafood Stromboli
Servings
Ingredients
Stromboli Dough
Everything Bagel Seasoning
Seafood Filling
Course Main Dish
Cuisine European
Keyword Everything Bagel Seafood Stromboli
Servings
Ingredients
Stromboli Dough
Everything Bagel Seasoning
Seafood Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Seasoning
  1. Mix everything bagel seasoning ingredients together & set aside.
Seafood Filling
  1. In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, mushrooms & seasonings in the oil. When onions are slightly softened, stir in shrimp & scallops. Let simmer uncovered for 5 minutes, stirring occasionally.
  2. Add alfredo sauce & cheese, stirring until cheese is melted. Let simmer uncovered for another 5 minutes Taste & add salt & pepper if necessary. Remove from heat & let cool for 10 minutes or until ready to use.
Dough
  1. In large bowl, dissolve sugar in warm water. Sprinkle yeast into water & let sit until frothy. In a separate bowl, combine flour, Italian seasoning & salt.
  2. Stir oil into yeast mixture. Add flour & with a fork, combine into a shaggy dough. When dough is completely combined, turn dough out onto a work surface & knead dough for about 5 minutes, until smooth and elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
Assembly/Bake
  1. Preheat oven to 375 F.
  2. Remove risen dough from bowl, turn onto a large piece of parchment paper. Roll dough out to about a 12" X 14" rectangle. With a straight edge, make parallel horizontal cuts in the dough at 1" intervals down both sides. Your strips should be cut in 4" from outer edge on both sides, leaving a 1" border at the top and bottom.
  3. Leaving the pastry on the parchment, move it to an 11 3/4 x 4-inch ribbed semi-circle bread pan. The strips will now be hanging down the sides of the pan. Gently press the pastry to conform to the shape of the pan making sure your pastry comes all the way to the top of the pan at the ends.
  4. Place filling in the pastry. Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect.
  5. Make sure both ends are sealed well then brush the top of stromboli with egg wash & sprinkle with bagel seasoning.
  6. Bake 45 minutes until golden brown.
Recipe Notes

• For this seafood stromboli I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit dough/filling into it. If a ribbed pan is not available just go with the contemporary style of rolling the stromboli.
• Brush a simple egg wash over the exposed edges of the dough to help ensure the stromboli seals well & doesn’t burst open as it bakes. To fold, tuck the short sides towards the center, then fold the long side with the thinner border towards the side with the wider border. Aim to fold the stromboli twice, creating 3 layers.
• Once assembled, carefully transfer to a parchment-lined baking sheet. Brush the tops with egg wash for a golden finish, then place in the oven. Be sure to rest the baked stromboli a few minutes before slicing & serving!

Summer Calzones w/ Corn, Tomatoes & Bacon

A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.

The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.

There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!

Eating vegetables during their seasons really gives you the best flavors.

Print Recipe
 Summer Calzones w/ Corn, Tomatoes & Bacon
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
  2. When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
  1. In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
  2. To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
  3. Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
  1. On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
  2. On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
  3. Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
  4. Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
  5. Preheat oven to 350 F.
  6. Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.

BLT Naan Bread Pizza

The BLT pizza is a variation of the classic BLT sandwich, which is made with bacon, lettuce, and tomato, and is often served on toast.

The BLT is believed to have originated in the U.S. restaurant industry in the 1940s, when waitstaff used the initials ‘BLT’ as shorthand to convey orders to the kitchen. 

The BLT pizza is made with the same ingredients as the BLT sandwich, but with the addition of pizza dough and cheese. Some pizza places add a top layer of crust to make the pizza more like a sandwich. 

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Using Smoky Bacon Mayo on the naan bread is such an added bonus in the allover flavor. This BLT Pizza will remind you of the classic Bacon, Lettuce and Tomato sandwich that we all love, just in pizza format! 

Print Recipe
 BLT Naan Bread Pizza
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Iran
Keyword BLT naan bread pizza
Servings
Ingredients
Course Lunch
Cuisine Iran
Keyword BLT naan bread pizza
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook bacon in a skillet or in the microwave until slightly crispy. Drain on paper towel. Chop & set aside.
  2. Preheat oven to 400 F.
  3. On a small foil lined baking pan place halved tomatoes. Sprinkle with salt & pepper & drizzle with golden Italian dressing. Place in oven & roast until starting to soften. Remove from oven.
  4. Shred cheese.
  5. Spread top side of each naan bread with a generous amount of Smoky Bacon mayo. Sprinkle each with chopped bacon then transfer partially roasted tomatoes on top of bacon. Sprinkle each with Italian seasoning & salt & pepper to taste.
  6. Place on a parchment lined baking sheet & place in the oven for about 10 minutes to heat everything through & finish roasting the tomatoes.
  7. Remove from oven & sprinkle baby arugula over pizzas then drizzle with ranch dressing. Serve immediately.

Surf & Turf Burgers

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to reinforce national unity, sovereignty, and shared values against external economic pressures and to mark the 60th anniversary of the flag. It acts as a unifying force against trade tensions, protects our identity from being absorbed by larger neighbors, and boosts morale. 

Today, Canadian pride and sense of belonging have reached their highest levels in years. Being Canadian brings pride through a strong commitment to multiculturalism, inclusivity, and freedom, alongside a reputation for politeness, resilience, and a high quality of life. 

From coast to coast the country’s birthday is marked with various events. Barbecues are definitely the preferred choice of food event for the day. Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger. The surf and turf burger is a variation of the surf and turf dish, typically made with minced meat and marine products like lobster, shrimp, or crab. 

The concept of ‘surf and turf’ is reported to have originated in the US as a dining trend in the mid-20th century. It refers to a dish that combines both seafood (surf) and meat (turf) in a single meal. While the idea of pairing seafood and meat together has been around for centuries in various forms, the modern surf and turf combination gained popularity in the 1960s and 1970s. The surf and turf burger is a creative twist on this classic concept.

Brion & I thought this was truly a gourmet meal burger in a bun. Much more than just a delicious meeting of ocean and prairie.

Print Recipe
 Surf & Turf Burgers
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Course Main Dish
Cuisine North American
Keyword surf & turf burgers
Servings
Ingredients
Burgers
Shrimp
Avocado Steak Sauce
Other Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Burgers
  1. In a bowl, combine all seasonings & add ground beef & beaten egg. Lightly combine without overmixing. Form into 4 burger patties. Set aside in refrigerator.
Shrimp
  1. Peel & devein shrimp. Rinse in cold water & dry with paper towel. Toss shrimp in olive oil & Old Bay seasoning. Set aside in refrigerator.
Avocado Steak Sauce
  1. In food processor, add all sauce ingredients. Process on high speed until smooth. Remove from processor & place in a glass dish. Cover with plastic wrap & refrigerate.
Other Ingredients
  1. Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
  1. Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
  2. Place burgers on the griddle & cook them until done or to your liking.
  3. Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
  4. Serve immediately.

Roasted Grape Pizza w/ Ground Meat & Arugula

Gone are the days when the only association with grapes was a glass of wine.

The origin of grapes on pizza is unclear but is presumably related to the Tuscan dish, ‘schiacciata all’uva’ (flattened bread or focaccia with grapes). During the harvest season in Italy, grapes (with seeds) are baked into flatbreads to create a slightly sweet snack or dessert. The crunch and tartness of the grapes add a layer of complexity to the dough.

Today’s blog recipe is for a gourmet-style pizza that features roasted red grapes with 2 different cheeses, a ground meat combo & arugula which make it quite unique and irresistible.

Grapes have an extremely high natural sugar content, so roasting causes the skin of the grapes to burst a bit in the oven and become lightly blistered and caramelized. The inside is juicy, with a jam-like consistency (a bit like a wine flavored jam). Roasted grapes are amazing over grilled meats, easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, or…pizza.

In Alberta, Canada, where we live, the colder climate historically posed challenges to grape ‘farming’. However, with the advent of cold-hardy grape varieties and innovative farming techniques, the Alberta grape and wine industry, though niche, is showing promising growth and resilience.

Fresh grapes are wonderful on their own, but their culinary versatility is broad. When roasted it concentrates their sweetness. When frozen, grapes turn into bite-sized sorbets, a cool treat for summer. Grape juice, with its sweet and tart profile, is a base for many beverages and sauces. And of course, grapes are paramount in winemaking.

Brion & I have been growing Valiant grapes in our back yard for about thirteen years now. I have featured various savory recipes using grapes before but today I thought it was a good time for another Roasted Grape Pizza .

Print Recipe
 Roasted Grape Pizza w/ Ground Meat & Arugula
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Toss the grapes with 1 Tbsp olive oil & salt & place on a parchment lined baking sheet. Roast 20-25 minutes until the skins start to burst & the juices begin to caramelize. Set aside to cool slightly.
  3. In a saucepan over medium heat, cook the ground meat until fully browned. Break meat into small pieces as it cooks. Drain any excess fat to prevent a soggy crust. Stir in the garlic powder & herbs during the last minute of cooking.
  4. Spread ricotta evenly over Naan breads & season with salt & pepper. Add a thin layer of shredded cheese followed by the cooked meat & onion. Scatter roasted grapes & fresh thyme over the top
  5. Bake at 400 F. for 8-12 minutes until filling is hot & melty.
  6. Immediately after removing the pizza from the oven scatter fresh arugula over the top[ for a peppery bite. The residual heat will slightly wilt the greens. Drizzle with honey for an extra layer of flavor.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

Print Recipe
 Pork Tenderloin in Mushroom Sauce w/ Pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Italian Chicken, Potato & Green Bean Bake

This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.

The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.

Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.

You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix. 

The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram. 

The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.

Print Recipe
 Italian Chicken, Potato & Green Bean Bake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
Servings
Ingredients
Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
  3. Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
  4. Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.

Roasted Cornish Hens w/ Mushroom Barley Pilaf

EASTER GREETINGS!

Easter is synonymous with spring; it represents a time of renewal. The winter months are now in our rear-view mirrors, and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).

Whether or not you’re religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.

According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of ‘Tea’ Makowsky.  At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband, and they married in 1933. Fleeing from the Nazis, they settled in the USA. After a fire destroyed their farm in 1949, the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.

By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.

I haven’t made any of these little ‘birds’ for a long time so I though they would make a nice Easter meal for Brion & I this year.

Print Recipe
 Roasted Cornish Hens w/ Mushroom Barley Pilaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Course Main Dish
Cuisine American
Keyword roasted cornish hens w/ mushroom barley pilaf
Servings
Ingredients
Cornish Game Hens
Mushroom Barley Pilaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
  2. Preheat oven to 375 F.
  3. Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Cover each hen with garlic mayo. Combine spice mixture in a small cup then sprinkle over hens. Set hens aside.
  4. Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat & add the olive oil. Add the shallots, fresh mushrooms, barley, salt, & pepper. Sauté until the vegetables have softened slightly & the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring & add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth & rehydrated mushrooms. Remove from the heat.
  5. Set a small rack into the bottom of the pot. Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
  6. Place the pot on the oven's middle rack & roast for 50 minutes, turning the pot a half turn once during the roast.
  7. Check the temperature of the hens by inserting an instant-read thermometer into the meatiest part of the thigh: the final temperature must reach 165 F. Continue roasting as needed. Also take note of the degree of browning: if the hens are browning too much, cover them with a piece of foil. If they are not browning enough, turn the broiler on high for the last ~5 minutes of cooking (estimate based on the temperature of the thigh meat). Watch carefully to prevent burning and give the pot a half-turn once during the broil.
  8. Remove the hens to a cutting board & rest for 10 minutes. Remove the rack from the pot & fluff the mushroom-barley pilaf with a fork. Before serving pilaf, sprinkle with finely grated parmesan if you wish.
Recipe Notes
  • To rehydrate the mushrooms, bring 3 ½ cups of water to a boil in a saucepan. Add the mushrooms, turn off the heat, and lid the saucepan. Let sit for 45 minutes. Remove the rehydrated mushrooms (reserve the liquid in the saucepan!). Rinse well, then pat dry with paper toweling before mincing. Strain the rehydrating liquid through a strainer lined with a layer of paper toweling. Keep this liquid to use for the vegetable broth.
  • The game hens should be sitting slightly above the level of the liquid. The rack insert from a pressure cooker/instant pot will work well to set the hens on top, balanced against the sides of the pot. 

Stuffed Gnocchi Bolognese

With origins dating back to ancient times, gnocchi hold a prominent place in Italian culinary history, where it has been passed down through generations as a cherished comfort food. Today, it continues to be an essential part of Italian cuisine, adopting different names depending on the origin.

Gnocchi (pronounced no-kee) are soft dumplings that may be made from wheat flour, rice, semolina, ricotta cheese, potatoes, or breadcrumbs.  Gnocchi are made throughout Italy, but the stuffed version is made mainly in the Piedmont region. The key to making delicate potato gnocchi is to add as little flour as possible but enough to keep the dough together. The filling should have a robust flavor so that it stands out from the potato dough. 

For our stuffed gnocchi today, I’m making an Asiago/ricotta filling served in a meaty Bolognese sauce. Yum!

Print Recipe
 Stuffed Gnocchi Bolognese
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Stuffed Gnocchi
  1. Boil the whole potatoes with their skins until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water & remove the skin when they are still warm.
  2. Mash the potatoes while they are still warm & make sure there are no chunks; add a pinch of salt and ¾ of the flour. Mix well with your hands until a nice soft dough forms (but not sticky); if necessary, add some more flour. When the dough is ready, wrap it in plastic wrap and let it rest & cool for about 10-15 minutes. In a small dish, combine finely grated Asiago with ricotta cheese.
  3. Cut the dough into 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour & roll the dough with your palm to make a long thick cord about 2 cm in diameter, then cut chunks 2 cm long.
  4. Roll each cube between your palms to make balls then press them on your palm to make a disc. With a teaspoon, place a small amount of cheese in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth & set it aside on a clean cloth.
  5. Bring to boil a large pot of salted water then slowly drop the gnocchi in & cook until they float on the surface. Drain, reserving 1 cup of starchy water. In a pan melt the butter and carefully add the drained gnocchi to sauté a little bit. Remove from pan, place in a dish until Bolognese sauce is ready.
Bolognese
  1. Heat olive oil over medium heat in a large skillet. Add diced celery, carrot & onion. Cook until veggies are soft tender. Add ground beef & let cook, breaking it apart until fully browned. Season with Italian seasoning, salt, and pepper. Stir in garlic & cook until fragrant.
  2. Stir in tomato paste, crushed tomatoes, water or stock, bay leaves & crushed red pepper flakes. Bring to a simmer & cook for about 10 minutes, stirring occasionally. Remove bay leaves.
  3. Add cooked gnocchi to Bolognese sauce & stream in reserved gnocchi water as needed if the mixture is too thick. Cook for an additional minute or so, taste and adjust seasoning, if needed.
  4. Serve with freshly grated Parmesan.