ENJOYING SHROVE TUESDAY!
Shrove Tuesday is a ‘holiday’ with a movable date, due to its relationship to Easter. The final day before Lent, it has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.
Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born: Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.
Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’. Brion & I don’t eat pancakes a lot but certainly enjoy them when we do. As always, I can’t resist a new idea, so today we are having some chicken pancakes w/ mushroom sauce. Yum!
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Chicken Pancakes w/ Mushroom Sauce
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Instructions
Mushroom Sauce
In a skillet, heat oil & add mushrooms & onions. Sauté for about 5-8 minutes until moisture releases & evaporates. Whish in flour & allow to cook for about 1-2 minutes.
Add garlic, thyme, salt & pepper; cook an additional 30 seconds. Add milk, whisking constantly until cooked & thickened. Remove from heat & set aside.
Pancakes / Chicken
In a skillet, heat oil & add ground chicken, herbs & spices. Scramble-fry until chicken is no longer pink. Remove to a dish & set aside.
In a bowl, combine flours & baking powder; add cooked chicken & grated cheese.
In a small container, whisk together eggs, milk & oil. Add the wet ingredients to the dry & mix until everything is thoroughly incorporated. Be careful to not over mix the batter. Let mixture stand for about 3 minutes before cooking.
Heat griddle to about 250 -300 F. Place a small amount of butter on the griddle to coat the surface.
Cook pancakes on one side until golden brown then flip to the other side & cook until golden as well. I made 4 large pancakes with this amount of batter.
To Serve
Place one large pancake on each serving plate, top with 1/4 of the mushroom sauce, another pancake & another 1/4 of the sauce. We found this to be a very filling meal!
I realize mushrooms aren’t for everyone but if you do enjoy them, it seems there are no end to recipes you can use them in. As well as making a great filling for your quiche, its nice to add even more color and flavor with crust variations. Keep in mind that the best time to add extra ingredients to your pastry is after you’ve blended your flour and butter together in the food processor and before pulsing in the cold water.
Here’s a few ideas to elevate savory quiche crusts:
Herbs: Try adding 2 tablespoons each of any of these fresh herbs – chives, thyme, parsley, rosemary & sage. If you only have dried herbs, cut back to about 1/2-1 teaspoon each.
Cheese: As we all know, cheese makes everything better! Adding it to pastry is amazing. Try mixing it up with different combinations of cheese: Gruyere in the filling and parmesan in the crust for example.
Spices: Such as turmeric, fennel seed or even a grind of peppercorn (black, white or pink) can significantly alter any savory crust.
Bacon: Even just a little bacon will add some smokiness to the quiche. Be sure to chop it small enough after frying so it can be well incorporated into the crust.
Sun-Dried Tomatoes: Although they add tanginess and a nice smoky red color, they are often best as a background flavor. Since they can easily overpower when used in the filling, add them to the crust.
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Wild Mushroom Quiche w/ Parmesan Crust
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Instructions
Pastry Crust
In a medium bowl, combine flour, grated Parmesan & salt. Cut in shortening & butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
Combine ice water and lemon juice (or vinegar); drizzle 1/2 of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water.
Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide once more. Cover each piece with plastic wrap and chill for 2 hours in the refrigerator, but overnight is best.
Filling
Slice green onion & mushrooms. Sauté in butter, add minced garlic, stirring often. Allow to cook for five minutes uncovered so the moisture evaporates.
Cut broccoli into florets & add to pan along with chopped red pepper. Cook another 6 minutes then remove from heat.
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Grate Havarti cheese. In a container, whisk together eggs, milk & seasonings.
Remove pastry from refrigerator & place on a lightly floured work surface. Roll dough out to fit a 9-10-inch pie pan. Trim away any excess dough, leaving a 1/2-inch overhang to form the crust.
Sprinkle a small amount of the Havarti over bottom; top with vegetable mixture then remaining Havarti.
Bake until quiche tests done. Since the quiche is made with milk instead cream it will take longer to bake. Allow to cool for at least 10 minutes before slicing. This quiche tastes great just out of the oven, but even better the next day.
Recipe Notes
- Don't hesitate to use cream instead of milk if you would like a richer filling.
Quiche, the great savory dish that originated in Germany, was perfected by French cooks who went on to create one of the most popular quiche in the world called the quiche Lorraine. Since then, many new variants of the quiche have been added. But all of those creative modifications involved mainly the filling, and the crust had that same nice and familiar, but plain taste. For that reason, many cooks didn’t bother with the crust dough preparation; instead they would buy good frozen puff pastry and concentrate on the filling.
Enter the unique mushroom crust quiche! To my knowledge, the first publication of the recipe was in the mid 1970’s in ‘Sunset’s Favorite Recipes’ cookbook magazine. The main advantage of this recipe is that the mushroom crust is nice and light as well as it goes with almost any quiche filling.
For a crunchier crust, use wheat thins instead of saltines, regular onions instead of green or change up the spices. Use your choice of cheese, instead of Swiss go with Monterey Jack, gruyere, Jarlsberg or cheddar. Add bacon, sausage or some pulled turkey as I did. Of course, nothing wrong with just using veggies and cheese …. endless possibilities!
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Mushroom Crust Quiche
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Instructions
In a skillet, melt 3 Tbsp butter over medium heat. Add mushrooms & garlic; cook until soft. Stir in crushed crackers. Remove from heat & press the mushroom mixture evenly over the bottom of a well-greased 8-9-inch pie pan.
In the skillet, melt 2 Tbsp butter. Add green onions & cook until soft; spread over mushroom crust.
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Sprinkle about 3/4 of the grated Swiss cheese over the onion then top with the cooked, pulled turkey.
In a small container, whisk together eggs, milk, spices, salt & pepper. Combine the remaining Swiss cheese with the parmesan & sprinkle it over the turkey. Pour egg mixture over all & bake for about 30 minutes or until set. Allow to stand for a few minutes before serving.
We tend to believe that if something takes more work, it automatically means that it has more value. Of course, anyone that follows this blog knows that I, being a ‘food industry’ person, quick isn’t generally what I’m all about. But in a world that thrives on making things complicated, dare to be simple some times. Enter the Stove Top Stuffing universe….
These chicken leg ‘quarters’ make such a nice meal when paired with stuffing. The smoky bacon flavor, the earthiness of the mushrooms as well as the slight sweetness of the cornbread stuffing complement each other well.
In a society that gravitates towards labels stamped with terms like organic or GMO-free, sometimes the simplicity of quick fix food can be a treat.
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Chicken Legs w/ Mushroom Cornbread Stuffing
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Instructions
In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 Tbsp of drippings.
Sauté celery & onion in drippings until tender. Add mushrooms, herbs & seasoning; cook & stir for 5 minutes. Remove from heat; stir in stuffing mix, celery leaves, parsley & bacon. Add broth & gently combine. Set aside.
Preheat oven to 350 F. Grease a 13" x 9" baking pan or line with greased foil paper.
Wash & trim any excess fat from chicken leg quarters. Loosen skin over thighs to form pockets for the stuffing.
Fill thigh 'pockets' with stuffing & place in baking pan. Place any remaining stuffing around the 2 leg quarters to bake at the same time. Cover with foil for about 30 minutes then uncover & finish roasting until chicken is cooked through & stuffing is lightly browned.
I have always favored using ‘conchiglioni’ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.
Over the years, I have stuffed jumbo pasta shells with just about every imaginable filling I could conjure up. To say the least, I love this kind of meal.
Since we are just past ‘turkey season’ and if you are someone who enjoys that festive meal … here’s a new spin on it. Turkey, stuffing, sweet potatoes and gravy all tucked into some pasta shells.
Without a doubt, these shells were even better than I had expected and this recipe made enough that I froze some for another meal. What’s not to like about that?
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Turkey Stuffed Pasta Shells
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Instructions
Cook pasta shells according to package directions for al dente. Drain & set aside.
In a large saucepan, scramble-fry ground turkey with spices until no longer pink.
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In a large bowl, combine mozzarella cheese, turkey, stuffing & green onions. In a small bowl, Stir sweet potatoes with chili powder.
Fill each pasta shell with 2 Tbsp stuffing mixture & 2 tsp sweet potato mixture. Combine 1 cup of gravy with any remaining filling & spread on the bottom of a 13" x 9" baking dish. Place filled shells overtop, drizzle with remaining gravy & sprinkle with Parmesan cheese.
Bake, covered for 15-20 minutes or until heated through. Serve with cranberry sauce if you wish.
December 25th is not only Christmas Day, but it holds an extra special meaning for our family. It is my sister Rita’s birth date. When we were growing up, being able to enjoy all the great things that come with the Christmas meal as well as birthday cake …. could it get better than that!!
Although your family’s Christmas traditions may vary depending on the culture you were raised in, we like to think food is a language that needs no translation. I believe that many of our dishes are from an assortment of different cultures mixed into one recipe. Such is the case of our turkey dinner this year. I’ve incorporated a Moroccan inspired fruit stuffing along with our traditional savory one.
In view of the ongoing pandemic, hopefully caution will be taken in the holiday events your involved in. The best gift you can give this Christmas is not infecting others with Covid-19.
As much as I like certain aspects of the Christmas season, I find it becomes a little overwhelming. It seems a massive wave of Christmas capitalism takes over every aspect of one’s life from the end of October to January. I like to call it a form of OCD: Obsessive Christmas Disorder.
I was raised on a farm in southern Alberta at a time when Christmas celebrations were focused around our family blessings and not how many blow-up Santa Clauses or realistic sleighs we set up on our front lawns.
It would almost seem more importance is being given to getting more likes on Facebook & Instagram than it is carrying on a tradition based on family.
This year will not be perfect, it never is, and the holidays are a hard enough time for many, regardless of pandemics and catastrophic weather. I hope there will still be a little magic for everyone, however you spend the holidays.
HAPPY BIRTHDAY RITA!
WE LOVE YOU VERY MUCH & ARE SHARING YOUR DAY IN OUR THOUGHTS
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Turkey Breast w/ Fruity Savory Stuffing
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Rating: 5
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Instructions
Fruit Stuffing
In a small bowl, combine dates, apricots, raisins, apple & orange juice & zest; season with spices & mix well. Set aside to marinate.
Savory Stuffing
In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Remove from heat.
Place vegetable/seasoning mixture in a large bowl & combine with dry bread cubes & broth, adding only enough broth to make proper stuffing consistency. Set aside.
Turkey
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Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
On one half of the turkey breast spread a thick layer of the savory stuffing then top it with the fruit stuffing. Fold the adjoining half of the turkey breast over all. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if top browns too quickly.
Place any extra savory stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.
Recipe Notes
- You will notice the recipe for the savory stuffing is well more than what is needed to stuff the turkey breast. For me personally, the stuffing is the most important part of the whole meal so I made sure there would be lots.
- Don't hesitate to half the recipe if you feel its more than what you need.
Classic pelmeni are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. There is debate about the exact place of origin with Ural and Siberia both maintaining strong claims. This Russian comfort food is part of the group of Eastern European dumplings like ‘vareniki, pierogis and uszka’. The word “pelmeni” describes the ear-shaped appearance of these dumplings. Fillings generally consist of ground meat such as pork, lamb, beef or mushrooms as well as salt, pepper and sometimes herbs and onions.
In Russia’s Far East the locals replace meats with salmon to make a native version of this common national dish. This is an exotic region with a unique climate, landscape, flora and fauna. Basic fruits and vegetables that grow in most Russian home gardens must be shipped to this region because of its harsh climate does not allow much to grow. Dairy products are also imported at high cost so they rarely are found in the local diet.
Fish and seafood are the basic staples in the Far Eastern diet and are not delicacies for special occasions as is the case in Russia’s European and Siberian regions. Fish is often used instead of meat in cooking common Russian dishes such as cutlets, cabbage rolls and pelmeni.
Back in March of this year (2021), I had posted a blog about traditional pelmeni containing beef filling. We enjoyed that meal a lot and have since had it numerous times with various fillings. After doing some research, I realized that fish pelmeni was a ‘real thing’. I had also seen an idea from the internet about using salmon and pastry to form a ‘salmon rose’. I thought, why couldn’t that tender pelmeni dough be used along with fresh salmon & leeks to make something special? I realize I have strayed a long way from the classic ear shaped pelmeni but the flavor is just as wonderful.
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Salmon Leek Pelmeni 'Rose'
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Instructions
Dough
In a bowl, combine all dough ingredients & knead until a smooth dough ball forms, about 10 minutes. Wrap in plastic wrap & set aside to allow dough to rest until the filling is prepared.
Leek & Salmon Fillings
In a sauce pan, sauté garlic, leeks & mushrooms in 1 Tbsp olive oil until tender. Remove from heat & place in a dish to cool until needed later.
Prepare fresh salmon (skin, debone & slice thinly); refrigerate until ready to assemble. In a small bowl, combine all remaining filling ingredients. Set aside
Soya Broth & Veggies
In a non-stick skillet over medium heat, add 1 Tbsp olive oil. Sauté onion until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini & oregano. Cook for about 2 minutes; remove veggies to a dish & set aside.
In the NON-STICK saucepan, bring all broth ingredients to a boil. Simmer for a few minutes; turn off heat.
Assembly & Cooking
On a LIGHTLY oiled work surface, roll out dough as thin as possible. Cut (20) 4-inch discs from pastry with a fluted, circular pastry cutter. Align the discs in 2 lines, making them overlap slightly. One line should consist of 12 circles & other other line the remaining 8. With your rolling pin, slightly roll over each line to help press the circles together a bit.
On the shorter line of dough, distribute cooled leek/mushroom filling. Roll up to form the center of the salmon 'rose'. The roll should hold together but not be tightly rolled so it will steam properly. On the longer line of dough circles, distribute the thinly sliced salmon. Top salmon with Panko crumb 'filling' & press with a spatula to flatten slightly.
Carefully place the rolled leek/mushroom 'center' at one end of the salmon 'line'. Roll up to form the outside rings of the 'rose'. Using a large heavy spatula, gently lift the 'rose' pastry into the center of the broth in the saucepan.
Turn on heat & bring soya broth to a gentle simmer. Cover & steam salmon/leek 'pelmeni' for about 35 minutes or until both salmon & dough are cooked. Remove to a serving plate & keep warm.
To the remaining broth in saucepan, add 1/4 cup milk & the previously sautéed veggies. Gently stir together then drizzle sauce & veggies over salmon/leek pelmeni 'rose'. Serve.
Special birthday wishes are going out to my sister Loretta today on July 25th. Loretta you are a treasure that our family holds dear. We appreciate you as a person, sister, friend, mother and any other function that you hold in your life! You don’t have a bad bone in your body and you never do anything to compromise your kind heart and tender soul, you are one special lady.
Even if Brion & I can’t have a ‘birthday supper’ together with Loretta, I still like to post a meal I think she would enjoy to have on her day.
This is a gourmet take on a classic potato dish. Its creamy, cheesy and comforting but instead of making this gratin with cream, I am using a béchamel sauce made with milk and two cheeses. Gruyere and Parmesan together with parsley, thyme & Dijon mustard give it a lovely flavor which highlight the taste of the leek & salmon.
WE CELEBRATE YOUR BIRTHDAY WITH LOVE, LORETTA!
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Salmon, Leek & Potato Gratin
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Votes: 3
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Instructions
Heat oil in a saucepan over medium heat. Sauté garlic, lemon zest & thyme for 2 minutes. Add flour & cook 1 minute, stirring to combine. Remove from heat & gradually add the milk, stirring constantly, then return to the heat & cook, stirring until thickened.
Add salt, pepper, Dijon mustard & 3/4 cup of the combined parmesan & Gruyere cheese (reserving 1/4 cup) & stir until the cheese melts. Remove from the heat & stir in the parsley & lemon juice.
Preheat oven to 400 F. Grease an 8-inch square baking dish lightly with olive oil.
Wash & pare potatoes (leave the skin on if you prefer). Slice very thinly; place one sliced potato in a layer on the bottom of the baking dish, overlapping slightly.
Arrange one third of the sliced leek & salmon evenly on top, then spoon one quarter of the cheese sauce over all. Repeat the layers with the remaining potatoes, leek & salmon, finishing with the final layer of potato & topping with the last quarter of the cheese sauce.
Sprinkle with reserved 1/4 cup grated cheese. Cover with foil & bake for 45 minutes, then remove the foil & bake for a further 30 minutes. Allow the gratin to stand 10 minutes before serving.
Recipe Notes
- If your making this for a 'special' occasion, you may want to make them in individual servings as I did in the picture. I used 5-inch round pans with removeable bottoms & lined them with parchment paper so they couldn't leak.
Tenderloin has always been one of my favorite ‘go to’ meats. Lean, tender, tastes great, so what more could you ask for?! I’m forever pairing it with another kind of stuffing or roasting it with different glazes or marinades.
Today I wanted to roast it with the classic combo of cabbage and apples. The perfect accompaniment probably because you really don’t need to add much else to the meal to make it taste great.
Cabbage isn’t glamorous. It doesn’t have a fancy name but it is common, versatile and lasts forever in the refrigerator. Even the smallest head yields enough for at least two or three meals.
When cabbage is roasted, a caramelized sweetness comes out, giving it such a nice flavor and especially when paired with apples.
Sometimes, cabbage is avoided because when cooked, the sulfur that it contains multiplies, giving off an unflattering odor. It helps to avoid using aluminum pans when preparing cabbage; aluminum reacts strongly to the sulfur present in the leaves. Stainless pots make a much better choice.
You can neutralize the odor by adding 1 teaspoon of white vinegar or lemon juice. Certain ingredients will also help absorb the odor. Try adding a bay leaf or a couple of ribs of celery to sautéed cabbage. The sulfur odor will be absorbed without changing the taste of the cabbage. Simply discard the bay leaf or celery before serving.
No doubt about it, the flavor in this meal doesn’t lack for anything.
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Stuffed Pork Medallions w/ Cabbage & Apples
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Instructions
Tenderloin Stuffing
Cook rice. Place in a bowl & set aside. In a skillet, heat oil & sauté onions until tender crisp. Add garlic & mushrooms & sauté for another 3-4 minutes. Add all herbs & spices; cook another minute than transfer to bowl with rice. Add Panko crumbs & egg, stirring to combine.
Remove silver skin from tenderloins. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open the tenderloins like a book, cover with a sheet of plastic wrap & pound with a meat mallet until they are about 1/2-inch thickness.
Divide filling mixture between the two tenderloins & spread evenly over the surface of the tenderloins, leaving 1/2-inch at the borders. Roll tightly starting with the long end & secure the ends with toothpicks. Season all over with salt & pepper.
Preheat oven to 400 F. Heat a large oven proof skillet with 2 Tbsp oil. Once oil is hot, place tenderloins in the skillet & sear about 2 minutes per side. Transfer the skillet with the tenderloins to the oven & bake for about 18-20 minutes or until thermometer reads 145-150 F. in the thickest portion of the meat. Transfer to a cutting board, brush with pan drippings. Cover loosely with foil & allow to rest 10 minutes before slicing.
Cabbage & Apples
While tenderloin is roasting, prepare cabbage/apple mixture.
In a large skillet over medium heat, cook onion in butter until soft & translucent, 3-4 minutes. Add garlic & continue cooking just until fragrant, 1 minute more.
Add the cabbage & continue cooking until wilted, 6-8 minutes. Season to taste with salt & pepper. Continue cooking until cabbage begins to caramelize, 4-5 minutes longer.
Add the cubed apple, cider, mustard & brown sugar; carefully combine. Cover & cook until any liquid has evaporated & apples are soft. Place on a serving platter. Top with sliced tenderloin medallions & serve. If you wish, you could also serve the tenderloin with some mashed potatoes & oven roasted carrots.
When you cook meatloaf/roll were connected to something bigger …. a tradition and a time line. A comfort food that has been enduring not only an answer to hunger but is served without undue fuss or expensive implements. It reigns supreme.
The reason meatloaf has stayed with us through so many generations is because it is a master of evolution. It can be personalized and adapted any number of ways, all the while requiring only basic skills.
In the 1955 edition of the Good Housekeeping Cookbook, a recipe for ‘mushroom-stuffed meatloaves’ was featured. To enliven a simpler offering, there was an inexhaustible trend for garnishing, glazing, saucing and decorating.
Then in 1966, the Campbell’s Soup Company featured a recipe for a ‘rolled, stuffed meatloaf’ to promote their tomato soup (in place of traditional tomato sauce). The idea was that by rolling a vegetable into the meatloaf, you could save the work of creating a separate side dish. A new one dish meat and vegetable dinner …. and soup makes it great!
The fact that meatloaf takes on variations so easily shows how it dresses up just as well as it dresses down. This meal definitely does not lack in flavor.
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Mushroom Beef Roll
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Instructions
Filling
In a saucepan, saute onion in butter until translucent. Add mushrooms, garlic, soy sauce, salt & thyme. Cover & simmer on low for 10 minutes. Remove from heat; add heavy cream & cheese. Allow to cool.
Beef
In a bowl, combine beef with kalbi sauce; mix well.
Assembly
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On a piece of plastic wrap, press out meat in a rectangle about a 1/4-inch thickness. Sprinkle meat with green onions. Top with mushroom filling. Using the plastic wrap, roll from the short end in a jelly-roll style.
On a piece of parchment paper, spread crushed french onions in a rectangle shape. Place meat roll on top & roll to cover it with the crushed french fried onions.
Place parchment paper with meat roll on a baking sheet & bake for about 50 minutes.
